Screening of antibacterial activity of lactic acid bacteria isolated from fermented vegetables against food borne pathogens

TL;DR

This study screens lactic acid bacteria from fermented vegetables for antibacterial activity against foodborne pathogens, identifying specific strains with potential as natural biopreservatives.

Contribution

It identifies and characterizes specific LAB strains with broad-spectrum antibacterial activity from fermented vegetables, highlighting their potential use in food preservation.

Findings

Lactobacillus strains showed significant inhibitory effects against pathogens.

MF6 exhibited the highest antibacterial activity among isolates.

LAB isolates could serve as natural biopreservatives in food products.

Abstract

This study aims to screen the antibacterial activity of lactic acid bacteria (LAB) isolated from home-made fermented vegetables against common food borne pathogens. The antagonistic properties of these isolates against Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica and Bacillus cereus were examined using agar well diffusion method. Four LAB namely MF6, MF10, MF13, and MF15 identified as Lactobacillus animalis, Lactobacillus rhamnosus, Lactobacillus fermentum and Lactobacillus reuteri, respectively were effective against all selected pathogenic strains. Amongst the four isolates, MF6 exhibited the highest antibacterial activity, against all the indicator pathogens tested except Y. enterocolitic. Its activity was maximum against E.coli with a Zone of Inhibition (ZOI) ranging from 18.7 to 21.3 mm and least for Y. enterocolitica (10 \pm 1.1 mm). Isolate MF13 also showed antimicrobial property against all tested pathogens showing highest activity against Y. enterocolitica (14 \pm 1.7 mm) and least against E.coli (8 \pm 1.4 mm), which was in direct contrast to isolate MF6. Isolate MF15 showed greater activity against E.coli (12 \pm 0.8 mm) and least against S. aureus (8 \pm 1.7 mm). Least antimicrobial property was observed in isolate MF10, with a ZOI in the range of 2.5-7 mm. The degree of antimicrobial property among the isolates was in the order of MF6>MF13>MF15>MF10. Overall, the isolated LAB showed the remarkable inhibitory effect against both Gram positive and Gram negative pathogenic strains. However, the spectrum of inhibition was different for the isolates tested. These results suggest that this potent isolates could be used as a natural biopreservatives in different food products.