Staphylococcus aureus

Bakreshwar hot springs have geological significance, and are known to have curative properties for any diseases. In this study, antimicrobial activities of the hot spring Bakreshwar water were assessed against MDR and ATCC microorganisms. A range of bacterial strains, including Staphylococcus aureus (ATCC 25923), Escherichia coli (ATCC 25922), Escherichia coli (MDR), Klebsiella sp. (MDR), Acinetobacter sp. (MDR) and Pseudomonas sp. (MDR) were used to evaluate the antimicrobial activity of the water. The results showed that the hot spring water expressed significant antimicrobial activity against all tested MDR and ATCC microorganisms. High temperature and strong alkaline pH (9.2) of the hot spring water, the presence of minerals and the physical and chemical agents in the water are probably responsible for the antimicrobial activities that were observed. The findings lead us to believe that the hot spring water from Bakreshwar might be a source of natural antimicrobial properties, which could be utilized for the development of new drugs for treating infections caused by resistant bacteria. Further studies are required to confirm the specific mineral, chemical or physical agent that are responsible for the observed activity.

Milk is foremost constituent of the diet; its quality assurance is considered essential to the welfare of a community. Usually milk is contaminated with different kinds of microorganisms at milk collecting places. Various bacterial colonies in milk were analyzed by performing morphological, biochemical and molecular characterization. We identified variable bacterial species in different milk products like fresh curd, Buffalo milk, Chocolate, which were collected from local market of Lucknow. Staphylococcus aureus, Micrococcus luteus, Shigella sonnei, Klebsiella pneumoniae, Lactobacillus fermenti and Pseudomonas morphologically and biochemically were identified where bacteria were especially gram negative. Furthermore, 16SrDNA molecular characterization was also done in this study. It was also observed that multiple bacterial species were responsible for single milk and milk product spoilage. The isolates could be used as indicators of microbial quality. Further study will be open a new area for the researcher working in this direction. Milk microflora includes spoilage and pathogenic microorganisms. Many milk borne diseases such as tuberculosis, brucellosis and typhoid fever are caused due to spoilage of milk and milk products. In the processing of milk, some of them may produce undesirable effects and some micro-organisms produce food infections which can either carry the pathogens that will increase the likelihood of infection of the consumers food. The smooth colonies with entire edge contamination of milk and milk products are largely due to human factor and unhygienic conditions.