Antimicrobial activity of preparations after combined cultivation of lactic acid bacteria and yeast strains

Abstract

Use of antimicrobials in both human and animal populations over the past several decades has led to the emergence of multidrug-resistant bacteria populations that are resistant to many commercially available drugs. For example, acquired resistance to first-line antimicrobial agents increasingly complicates the management of extra-intestinal infections due to Escherichia coli, which are a major source of illness and death. The continued development of new classes of natural antimicrobial agents, possessing antibacterial activity, has become of increasing importance for medicine and veterinary. So, selection of lactic acid bacteria and yeast strains for their combined cultivation with the aim of increasing of the activity is topical. It was shown that during combined cultivation of the lactic acid bacteria with probiotic properties and yeast strains, antimicrobial activity depends on the genus and species to which the strain of lactic acid bacteria and yeast belongs. They inhibited the growth of multidrug-resistant bacteria with better efficiency. Increasing of the antimicrobial activity can be explained by the synergetic effect of products of cultures metabolism and by interaction between lactic acid bacteria cells with the cell wall of yeasts. Our data showed perspectives of combined cultivation of yeast and lactic acid bacteria for creation of a new class of antimicrobial preparations with high antibacterial activity and broad spectrum of action. Preparation can be recommended for treatment of animals.

Efficiency of probiotic culture consortium application for disinfection of dairy farm premises and prevention of mastitis in cows

“…The main task of the technology of producing bacterial preparations based on living microorganisms is to provide such conditions for obtaining and processing the microbial mass that the maximum number of viable cells would be preserved in the finished product and their useful properties would not be lost [ 21 , 22 ].…”

Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining

“…Interestingly, combined cultivation of specific LAB and yeast strains in supplemented curd whey has shown increased antimicrobial activity [196]. For example, the LAB and dairy yeast (L. rhamnosus 2012+Kluyveromyces marxianus 11) inhibited the growth of multidrug-resistant bacteria such as Staphylococcus aureus sp.…”

Anti–diphtheria Properties of Structural–metabolites Complexes of Lactobacteria and Saccharomyces Probiotic Strains

“…На ринку фармацевтичних продуктів представлено велику кількість, а в клінічній практиці широко застосовують, не лише монокомпонентні пробіотики, до складу яких входить один вид бактерій, а і комбіновані препарати, що являють собою поєднання мікроорганізмів різних видів: лактобактерій і сахароміцетів, лактобактерій і біфідобактерій, біфідобактерій і апатогенних штамів Escherihia сoli. Відомо, що суміш бактерій має більшу антагоністичну активність порівняно з чистими культурами мікроорганізмів, завдяки чому успішно застосовуються комерційні полікомпонентні пробіотики -«Окарін», «Біфікол», «Біфіформ» [1][2][3][4]. Встановлено також стимулювання антимікробних речовин штама-антагоніста клітинними компонентами (метаболітами і фрагментами клітинних стінок) бактеріальних культур [5,6].…”