Uncovering antimicrobial activity of Lactobacillus species against common dairy pathogens present in indigenous dairy products

This study indicated that indigenous Lactobacillus species have the potential to inhibit dairy borne spoilage causing microorganisms and can be successfully employed to enhance the shelf life of milk and milk products. From the processed fermented milk samples, the isolated Lactobacillus species showed antimicrobial activity against Salmonella species which is a threat regarding consumption to dairy products. This approach can pave a gateway towards various food and pharmaceutical production processes to employ these antimicrobialcomponents in industrial production as natural preservatives. Probably, a comprehensive investigation is required including probiotic properties and safety assessment criteria before using the cultures into any fermented dairy products or as potential food preservatives.