Isolation and characterization of bacteriocin producing Lactobacillus plantarum fromshidal-A traditional fermented fish product of Assam

Abstract

Presence of Lactobacillus group of bacteria has long being explored and\rdocumented for their presence in different kinds of fermented food products. In the present\rstudy, lactic acid bacteria (LAB) were selectively isolated from shidal, a traditional fermented\rfish product of Assam. Lactobacillus spp. constitutes a diverse group of bacteria widely\rdistributed in the fermented products. In the context, Lactobacillus plantarum was isolated\rfrom shidal. The isolate was found to be bacteriocin positive possessing promising antibacterial\rproperty.