Activity of crude and fractionated extracts by lactic acid bacteria (LAB) isolated from local dairy, meat, and fermented products against Staphylococcus aureus

Abstract

This study aimed to evaluate anti-staphylococcal properties of crude and fractionated extracts of lactic acid bacteria (LAB) isolated from local meat, dairy, and fermented products. A total of 36 LAB isolates were obtained and identified via 16S rDNA sequencing. Cell-free supernatant (CFS) of all isolates exhibiting a statistically significant inhibition against Staphylococcus aureus (ρ < 0.05), with six LAB isolates exhibiting a more prevalent inhibition. The inhibition effects of cell wall and intracellular extracts from the six prevalent isolates were evaluated. Lactobacillus plantarum USM8613 was the most prominent isolate with both CFS and cell wall extract exhibiting the most prevalent inhibition against S. aureus. Scanning electron micrographs showed alteration of S. aureus membrane morphology upon CFS treatment, suggesting an anti-staphylococcal effect via membrane destruction. Confocal laser scanning micrographs showed inhibition against biofilm formations by S. aureus in porcine skins upon CFS treatment. The CFS from L. plantarum USM8613 was separated into protein, lipid, and polysaccharide fractions for evaluation of anti-staphylococcal activity and chemical characterization. All fractions inhibited growth of S. aureus (ρ < 0.05), with protein fractions exhibiting stronger inhibition effect. Data from our present study showed that extracts from LAB could be applied as biopreservatives in the food industries and/or as an antimicrobial agent against bacterial infections for cosmeceutical and pharmaceutical uses.