World Journal of
Pharmaceutical and Life Sciences

ISOLATION AND IN VITRO ANTIBACTERIAL ACTIVITY OF LACTIC ACID BACTERIA ISOLATED FROM FERMENTED PANCHAGAVYA

*Priya J., K. Revathi, M. Babu and P. Shamsudeen

ABSTRACT

Panchagavya is an ancient Ayurvedic preparation obtained by combination of five products of cow namely dung, urine, milk, curd and ghee. The present study was conducted to evaluate the efficiency of Panchagavya as probiotics by enumerating the total bacterial and lactic acid bacterial count of fermented Panchagavya and demonstrate the antibacterial activity of lactic acid bacterial isolates of Panchagavya against gram positive and gram negative organism. The test organisms were Escherichia coli, Pseudomonas aerouginosa, Bacillus cereus, Bacillus subtilis and Staphylococcus aureus. Panchagavya was prepared as per the standard procedure and fermented for 15, 30, 45 and 60th days and pH was recorded during the period of study. The result of the study reported a fall in pH from 5.10 at 15th to 3.73 at 60th days of Panchagavya and the total bacterial count observed to increase till 30th day of fermentation and the count declined later while Lactobacillus count showed a gradual increase till 45th day and falling in count was observed later till 60 day age old Panchagavya. The antibacterial activity demonstrated that the gram positive bacteria was found more sensitive to the lactic acid bacteria strains of Panchagavya than gram negative test organism.

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