• Dr.A.Rexin

Abstract Curd is a fermented milk product traditionally consumed for its high nutritional value and health-promoting properties. It is produced by the action of lactic acid bacteria such as Lactobacillus, Lactococcus, Streptococcus, and Bifidobacterium, which are generally regarded as safe microorganisms (Fuller, 1989). Cow milk curd exhibits significant antibacterial activity against Escherichia coli due to the presence of lactic acid bacteria such as Lactobacillus and Streptococcus species. During fermentation, LAB produce lactic acid, which lowers the pH of the curd and creates an unfavorable environment for the growth of E. coli (Ray & Sandine, 1992). Fresh homemade curd samples prepared using two different milk types such as cow milk and buffalo milk and Serial dilutions were carried out up to 10⁻⁶ to reduce bacterial load for proper isolation. Mueller–Hinton agar plates were prepared and sterilized. The test bacterial cultures were evenly spread on the agar surface using a sterile cotton swab. Wells of approximately 6 mm diameter were punched aseptically using a sterile cork borer. 100 µl of buffalo curd extract was added to one well and 100 µl of cow curd extract was added to another well. The plates were incubated at 37°C for 24 hours. After incubation, the zones of inhibition around each well were measured in millimeters using a ruler. The antibacterial activity of buffalo and cow milk curd was evaluated using the agar well diffusion method against three pathogenic bacteria, namely Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. Both buffalo milk curd and cow milk curd exhibited noticeable antibacterial activity against all the tested organisms. However, buffalo milk curd showed consistently higher zones of inhibition compared to cow milk curd. The present study titled “Studies on the Isolation and Identification of Bacteria from Homemade Curd of Two Different Milk and Its Antimicrobial Activity” concludes that homemade curd prepared from both buffalo milk and cow milk is a rich source of beneficial lactic acid bacteria (LAB). Overall, the study confirms that homemade curd is a natural and effective source of antimicrobial and probiotic bacteria, with buffalo milk curd showing superior efficacy over cow milk curd. These findings support the traditional use of curd in diet and health and highlight its potential application in functional foods, probiotics, and natural antimicrobial agents.

: Curd, antimicrobial activity, Escherichia coli, Staphylococcus aureus, Bacillus subtilis

"STUDIES ON THE ISOLATION AND IDENTIFICATION OF BACTERIA FROM HOME MADE CURD OF TWO DIFFERENT MILK AND ITS ANTIMICROBIAL ACTIVITY ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.13, Issue 1, page no.f108-f113, January-2026, Available :http://www.jetir.org/papers/JETIR2601516.pdf

"STUDIES ON THE ISOLATION AND IDENTIFICATION OF BACTERIA FROM HOME MADE CURD OF TWO DIFFERENT MILK AND ITS ANTIMICROBIAL ACTIVITY ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.13, Issue 1, page no. ppf108-f113, January-2026, Available at : http://www.jetir.org/papers/JETIR2601516.pdf