Antimicrobial activity of Lactobacillus acidophilus bacteriocin against clinical isolates

Abstract

 Lactic acid bacteria serve as important human probiotics, as they can produce bacteriocins from different dairy sources, and the antimicrobial activity of their bacteriocins have been documented in the scientific field. This study aimed to assess the antimicrobial activities of bacteriocin obtained from different dairy sources. An experimental analytical design was used to isolate species on de Man, Rogosa and Sharpe Media, and identify them phenotypically and evaluated their bacteriocin's antimicrobial activity against four clinical isolates. SPSS Version 22 was used for Statistical purposes. A total of 14 isolates were verified from various sample sources. These included 6 isolates from camel's milk, 2 from goat's milk, 3 from local yogurt, and 3 from Omani yogurt. The supernatants of most isolates exhibited varying levels of antimicrobial activity during the investigation. Furthermore, the action of the bacteriocin was concentration dependent. The highest level of inhibition was 14 mm for Staphylococcus aureus, 12 mm for, 12 mm for and 10 mm for when using 100μl of raw bacteriocin. Moreover, the correlation between bacteriocin activity, temperatures, and incubation times was found to be irreversible. The study reveals inherent antibacterial traits in species from local milk and milk products in Al-Shihr Town. Specifically, variant, synthesizing bacteriocin, effectively suppressed the clinical isolates, showcasing their pathogen-fighting ability. These findings offer potential for developing efficient antimicrobial methods, utilizing bacteriocin as an antibiotic in food and medicine.