Isolation and Identification of Lactic Acid Bacteria from Local Pickled Mango with Antibacterial Potential

A study was carried out to isolate and identify the lactic acid bacteria (LAB) from local pickled mango. The isolation of LAB was done using standard method and the isolated colonies with positive preliminary identification based on their morphology on agar, Gram-positive staining characteristics and their negative catalase reaction were chosen for identification with API 50 CH kit, the identification system based on phenotypical characteristics for the taxonomic identification of the genus Lactobacillus and related genera. A total of five LAB have been successfully isolated and identified as Lactobacillus fermentum (1 isolate), L. pentosus (2 isolates) and L. paracasei (2 isolates). The antibacterial activity of the identified LAB was conducted against ten commonly known foodborne bacterial pathogens using LAB cell cultures by agar spot test method. The antibacterial activity was also evaluated using the cell free supernatant (CFS) of the LAB through agar well diffusion method. All five LAB isolates were able to produce antibacterial activity that inhibited the tested pathogens.