A STUDY ON PLANT GROWTH PROMOTIONAL AND ANTAGONISTIC PROPERTIES OF LACTIC ACID BACTERIA

Abstract

Lactic acid bacteria (LAB) has been used from centuries as food and feed preservatives for, bacteriocin-producing LAB that could replace chemical preservatives and prevent bacterial spoilage any outgrowth of pathogenic bacteria in food products. Lactic acid bacteria are group of Gram Positive non spore forming rod shaped bacteria catalase negative and fastidious organisms, considered as Generally Recognised as Safe (GRAS) organisms. Five lactic acid bacterial isolates from curds and butter milk were isolated using MRS medium. Among those five isolates, isolate 1, 3 and 5 increased the shoot length than control. The culture filtrate from Isolate 5 was subjected to HPLC and the result obtained is confirms for the release of IAA by LAB isolate 5. All the LAB isolates isolated in the present study were subjected to phosphate solubilizing property, it was observed that all the isolates produced clear zones on the Sperber’s Agar plates and confirmed that they were capable of solubilizing insoluble phosphate. The ability of LAB isolates to control the Rhizopus was evaluated by following dual culture technique. The result indicates that all the LAB cultures inhibit spoilage agent Rhizopus. Among the isolates, Isolate 1 and 5 inhibited the growth of Rhizopus to a maximum extent.