Identification, antibacterial and antifungal effects, antibiotic resistance of some lactic acid bacteria


Food Sci. Technol




Abstract A total of 74 lactic acid bacteria (LAB) isolates were obtained from yoghurt, cheese, raw milk, boza and whey. 36 strains were identified at species levels as Lactococcus lactis (15), Lc. garvieae (8) Lactobacillus plantarum (7), Enterococcus faecium (3), Leuconostoc citreum (2) and Lb.casei (1) by MALDI-TOF MS analysis. The strains were tested for antimicrobial properties using disc diffusion method against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Cronobacter sakazakii, Bacillus cereus and Salmonella Typhimurium. 18 strains from available samples showed antimicrobial activity. Formation zones were appeared from 7 mm to 19 mm against all bacteria, except B. cereus. Additionally, antibiotic susceptibility of these 18 strains were investigated and strains related to 18 LAB were found resistant despite of 72.2% rifampicin, 53.3% tetracycline and vancomycin, 27.7% to erythromycin and nitrofurantoin. In this study, we investigated antifungal effects of the strains. LAB were screened for antifungal effects by using dual agar overlay against mycotoxigenic Aspergillus candidus, Cladosporium cladosporioides, Cladosporium sphaerospermum, Mucor hiemalis, Ulocladium chartarum, Aspergillus niger and Penicillium expansum. 18 LAB isolates showed antifungal effects. As a result, Enterococcus faecium has antimicrobial and antifungal properties, and therefore, it can be used under various experimental conditions in future studies.

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