Lactobacillus is a heterogeneous class of lactic acid strains that synthesize bioactive compounds which contribute many health benefits to our mankind. Focusing this view, different Lactobacillus strains were collected from dairy products and were screened for their bioactive efficiencies against an infant diarrheal bacterial pathogen. 11 morphologically unique Lactobacillus strains were procured from curd, yoghurt and buttermilk purchased from the Thanjavur region, Tamil Nadu, India. While screening on a microtiter plate-based test, YMP3 revealed the best antimicrobial activity against a human pathogenic Vibrio cholerae with 67.8±2.1% inhibition. Further, the most appreciable strain was molecularly identified as Lactobacillus apis YMP3 based on 16S rRNA sequencing methodology. Based on the growth kinetics profile, this strain showed maximum production of antimicrobial compound between 72 to 108hrs of incubation. Furthermore, this strain evidenced the cultural conditions of pH 6.5 and 35°C temperature for the appreciable production of the antimicrobial compound. Based on these overall observations, the research stood as the promising baseline data for the enhanced antimicrobial investigation of this probiotic L. apis YMP3 against many human pathogenic strains and its possibilities for drug development.
Strains of Vibrio cholerae are one among the most causative and serious disease causing human pathogenic agents, its infections are caused mostly by ingesting contaminated water and/or food. According to the recent estimates, between 1.3 and 4.0 million individuals are infected all around the world every year. The lactic acid bacteria are an important class of probiotics microbes have their ability to produce diversified bioactive compounds, hence this study focused on the identification of a promising antimicrobial agent from a Lactobacillus apis YMP3. This strain was cultured on MRS broth and the cell free supernatant was ethyl acetate extracted for the antimicrobial agent. The crude extract was further purified with C18 silica gel column chromatography and structurally characterized by FT-IR, NMR, GC and MS/MS spectrum. The chemistry of the compound was confirmed as Lipoxazolidinone A which has the IUPAC name of (2E)-5-butyl-2-[(E)-4-methyl-2-oxoundec-3-enylidene]-1,3-oxazolidin-4-one. This is the first report of Lipoxazolidinone A produced by a bacterium, L. apis YMP3 which was originally isolated from yoghurt. This finding expands the scope of identifying more promising bioactive compounds from probiotic Lactobacillus sp., further, this systematic procedure for purification of this antimicrobial agent stood as the baseline data for more elaborate therapeutic studies in future.
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