Antibacterial activity of Lactobacillus acidophilus and Lactobacillus casei against methicillin-resistant Staphylococcus aureus (MRSA)

Abstract

Methicillin-resistant Staphylococcus aureus (MRSA) is a multidrug-resistant microorganism and the principal nosocomial pathogen worldwide. The antibacterial activity of lactic acid bacteria against MRSA from ten human clinical isolates as well as MRSA standard strain ATCC 43300 was tested in vitro. The Lactobacillus (Lb.) strains (Lb. acidophilus CL1285(®) and Lb. casei LBC80R) as pure cultures, which came from commercial food products were employed. The growth inhibitory effect produced by the antimicrobial activity of the lactic acid bacteria on the MRSA strains was tested on solid medium using agar diffusion methods as well as a using a liquid medium procedure that contained a mixture of MRSA and lactic acid bacteria cultures. In the latter instance, we were able to demonstrate that the direct interaction of lactic acid bacteria and MRSA in such a mixture led to the elimination of 99% of the MRSA cells after 24 h of their incubation at 37°C.

Formulation Development of a Topical Probiotic Gel for Antidermatophytosis Effect

“…They showed that Lactobacillus acidophilus produces antimicrobial compounds that inhibit MRSA growth to the extent that after 24 hours incubation of probiotic bacteria and pathogens at 37°C, there was 99% decrease in pathogens population. Also, Lactobacillus casei by producing different compounds such as lactic acid has bactericidal effect on MRSA pathogens (25). In 2012, Guo et al studied the anti-fungal effect of 4 Lactobacillus types against Microsporum canis, Microsporum gypseum and Epidermophyton flocossum by the agar diffusion method.…”

“…The procedure was repeated six times and then the samples were checked regarding their appearance and stability (25).…”

Evaluation Effect of Probiotic Cream in Carrageenan-Induced Inflammation Model in Male Rat Hind Paw

“…The portion were stored at 5°C for 48 h and then at 25°C for 48 h. The procedure was repeated 6 times and their stability and appearance were evaluated [22].…”

Selection of Lactobacillus Species from Intestinal Microbiota of Fish for Their Potential Use as Biopreservatives

“…Accordingly, they are commonly associated with nutritious environments like foods, decaying material and the mucosal surfaces of the gastrointestinal and urogenital tract [12][13][14], where they enhance the host protection against pathogens [13]. Their antagonistic and inhibitory properties are due to the competition for nutrients and the production of one or more antimicrobially active metabolites such as organic acids (lactic and acetic acid), hydrogen peroxide, and antimicrobial peptides like bacteriocins [8][9][10][11][15][16][17]. Bacteriocins are ribosomally synthesized peptides that exert their antimicrobial activity against either strains of the same species as the bacteriocin producer (narrow range), or to more distantly related species (broad range) [7,15,18].…”

“…An important reason for research on LAB based bacteriocins is due to their activity at nanomolar concentrations against number of bacterial pathogens [1,3,5,6,19,20]. Some bacteriocins even exhibit their activities against multidrug-resistant nosocomial pathogens such as methicillin-resistant Staphylococcus aureus (MRSA) and vancomycin-resistant enterococci [VRE,17,21]. Thus they also may have some big potential in medical and veterinary applications.…”