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In today’s times, when different varieties of food and food ingredients are in the market and the same are contributing in major part of the economy, with respect to it, foodborne diseases (FBDs) also on the other side are emerging as global concerns. Even with the adoption of contemporary methods for food preservation, foodborne illness continues to rise and is a major cause of death, particularly in nations lacking adequate procedures for monitoring food safety. Every year, almost one-third of the world's population contracts food-borne illnesses because of eating tainted or intoxicating foods such as meat, poultry, canned goods, and fermented dairy goods. The fermentation of milk is caused by various strains of lactic acid bacteria (LAB), which are generally classified as probiotics. These strains are isolated from yoghurt and produce a variety of other antimicrobial compounds, including ethanol, hydrogen peroxide, diacetyl, fatty acids, reuterin (3 hydroxypropionaldehyde), and bacteriocins. These bacteria have antagonistic action against a variety of infections, which enhances health. Yogurt is thought to be a source of Lactobacillus bacteria, which fights pathogens that cause stomach infections and certain digestive diseases. Yogurt is thought to be a beneficial probiotic diet. To identify a new strain of Lactobacillus bacteria with the greatest efficacy, several strains of the bacterium have been isolated from yogurt around the globe. The present study utilizes the isolation and screening of Lactobacillus strains from sugarcane juice collected from different vendors using MRSA broth and MRSA agar. The studies revealed the isolation of 450 isolates from 50 samples of 10 days stored sugarcane juice kept in controlled conditions. The most common species that produce antimicrobials were shown to be Lactobacillus salivarius, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus crispatus and Enterococcus spp. These strains are further utilized for production of bacteriocins. The dominant isolates were screened for bacteriocin production characteristics. The generation of bacteriocin from the earlier mentioned isolates was also assessed following 48 hours of incubation at various temperatures (25, 30, 35, 40, and 45 °C). The results of the study suggest that the favorable range of temperature for bacteriocin production was 35-420C. The predominant isolates were further stored as glycerol stocks and maintained further for future use. The bacteriocins were evaluated for antimicrobial activity against the different food borne pathogens. The antimicrobial activity was also influenced by pH and temperature variations.
Amandeep Kaur Deol (Sat,) studied this question.