Antibiotic overuse has resulted in the emergence of antibiotic-resistant microorganisms. A growing number of antibioticresistant microorganisms are posing a hazard to public health today. Antibiotic-resistant bacteria are causing an increasing number of infections such as pneumonia, tuberculosis, blood poisoning, gonorrhoea, and foodborne disorders, according to the World Health Organization (WHO). Bacteriocin is an antibacterial peptide that has the potential to replace antibiotics. Lactic acid bacteria are among the producers of bacteriocins, which have been used as food preservatives for decades and have been found to be efficient in inhibiting the growth of resistant bacteria in recent research. The lack of data on the safety and toxicity of lactic acid bacteria bacteriocin, on the other hand, is a significant barrier to their widespread usage in the food and pharmaceutical industries. The review focuses on antimicrobial peptides' efficacy in countering multidrug resistance, the synergistic effect of commercial antibiotics and bacteriocin, as well as their toxicity and applicability in the health sector.
The aims of this study were to compare the effectiveness of different drying methods and to investigate the effects of adding a series of individual protectant such as skim milk, sucrose, maltodextrin, and corn starch for preserving Lactobacillus acidophilus FTDC 3081 cells during spray and freeze-drying and storage at different temperatures. Results showed a remarkable high survival rate of 70–80% immediately after spray- and freeze-drying in which the cell viability retained at the range of 109 to 1010 CFU/mL. After a month of storage, maltodextrin showed higher protective ability on both spray- and freeze-dried cells as compared to other protective agents at 4°C, 25°C, and 40°C. A complete loss in viability of spray-dried L. acidophilus FTDC 3081 was observed after a month at 40°C in the absence of protective agent.
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