ISSN 0976-4550  
DOI: 10.21276/Ijabpt  
 
 
 
Peer Reviewed Online International Journal of Applied Biology and Pharmaceutical Technology www.ijabpt.com
 

ISOLATION OF FOOD BORNE MICROORGANISM FROM CITRUS FRUIT JUICE. Page No 5 to 9, Volume-8, Issue-3, July-Sept-2017

Shveta Dhankhar and Khushbu Verma

In the present study, honey was used to observe its antibacterial activity against food borne microorganisms. There was four bacterial strains Leuconostoc sp., Micrococcus roseus, Proteus sp., and Streptococcus sp are isolated from the citrus fruit (Citrus limetta) juice which are identified by performing some biochemical tests like citrate test, catalase test, Gram reaction and Macconkey agar media. The antibacterial action of honey was showed by Disc diffusion method. Bacterial strain Streptococcus sp was more sensitive and Micrococcus roseus was found less sensitive against honey. The 100% concentration of the honey was found to be the best concentration which kills all the bacteria. The major antibacterial components of honey are hydrogen peroxide, low pH, high osmolarity, and other non peroxide components like flavonoids, phenolic compounds, defensin-1 etc. The more sensitive strain Streptococcus sp is catalase negative and inhibited by enzymatically production of hydrogen peroxide which cause suffocation in the bacteria and killed it completely. The other bacterial strains were inhibited by low pH and high osmolarity. Honey can be used in the citrus fruit juice for good taste, prevent spoilage and boost immune system.

Key words: Antibacterial activity, Dabur Honey, Streptomycin, Bacterial strains, Inhibition zone and Hydrogen peroxide.

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