www.wjpr.net Vol 4, Issue 1, 2015 783 Sarah et al. World Journal of Pharmaceutical Research ISOLATION, SCREENING AND IDENTIFICATION OF BACTERIOCIN PRODUCING LAB FROM CURD *Sarah Sharmila Samuel 1 and Sangeeta Shukla 2 1 Ph.D. Scholar, Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture Technology and Sciences, Allahabad. 2 Assistant Professor, Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture Technology and Sciences, Allahabad. ABSTRACT The aim of the investigation was to isolate and identify Lactic acid bacteria (LAB) from curd, and also to study the Inhibitory activity of the bacteriocin against selected pathogens. A total of 180 bacterial isolates were randomly selected. Out of these, 130 isolates were identified as Lactobacillus spp. (72.22%), others were identified as Bacillus spp. 40 (22.22%) and Streptococcus spp. 10 (5.56%). The screening of inhibitory activity revealed, only 24 isolates were able to give inhibition zone of 1 mm. Out of these 24 isolates, 5 were selected for further study of inhibitory activity of the bacteriocin. Results showed that the highest inhibition was reported in the strain 31 against B. cereus (21 mm) and S. typhi (22 mm). While 78 revealed highest results against S. aureus (24 mm) and E. coli, (21 mm). Highest inhibition zone was reported in case of 112 against S. dysenteriae (19.2 mm). The other two strains 28 and 143 had revealed least inhibitory zone against the test organisms. Thus, the isolates of Lactobacillus spp. found effective against the test microorganisms can be further studied and their probiotic and antibacterial properties could be utilized in therapeutic and food applications. KEYWORDS: Curd, LAB, Lactobacillus spp., bacteriocin, inhibitory activity. INTRODUCTION Fermented milk products like curd contain active Lactic acid bacteria (LAB) which improves the quality of internal microflora of gut and also helpful in improving the digestion and cures World Journal of Pharmaceutical Research SJIF Impact Factor 5.045 Volume 4, Issue 1, 783-793. Research Article ISSN 2277– 7105 Article Received on 07 Nov 2014, Revised on 02 Nov 2014, Accepted on 27 Dec 2014 *Correspondence for Author Sarah Sharmila Samuel Ph.D. Scholar, Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture Technology and Sciences, Allahabad.