Antimicrobial Activity of Bacteriocin-Producing Lactic Acid Bacteria Isolated from Yogurts Against Candida albicans
[1]
Ayangbenro Ayansina Segun, Department of Microbiology, College of Biosciences, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.
This study aims to screen the antimicrobial activity of lactic acid bacteria (LAB) isolated from home-made non-sweetened yogurt and three commercially available yogurts against Candida albicans, the significant pathogenic organism causing Candidiasis. The antagonistic properties of the yogurt samples and supernatant of LAB isolates against Candida albicans was performed using agar well diffusion. Ten LAB were isolated and identified as Lactobacillus lactis (5 isolates), Lactobacillus bulgaricus (2 isolates) and Streptococcus thermophilus (3 isolates). The pH ranged between 4.5 and 5.6 while the lactic acid is between 0.119% and 0.219%. The zone of inhibition produced ranged from 6 mm to 13.3 mm with non-sweetened yogurt showing the highest inhibition of 13.3 mm. Streptococcus thermophilus showed the highest inhibition of Candida albicans with 9.5 mm, Lactobacillus lactis had 7.5 mm and Lactobacillus bulgaricus with 5.8 mm. The results of this study suggest that the isolates could be used as a treatment against yeast infections.
[1]
Ruhnke M, Rickerts V, Cornely OA, Buchheidt D, Glockner A, Heinz W, Hohl R, Horre R, Karthaus M, Kujath P, Willinger B, Presterl E, Rath P, Ritter J, Glasmacher A, Lass-Florl C, Groll AH. Diagnosis and therapy of Candida infections: joint recommendations of the German Speaking Mycological Society and the Paul-Ehrlich-Society for Chemotherapy. Mycoses 2011; 54: 279–310.
[2]
Ruhnke M. Epidemiology of Candida albicans infections and role of non-Candida-albicans yeasts. Curr Drug Targets 2006; 7: 495–504.
[3]
Community AIDS Treatment Information Exchange (CATIE) (2001). Facts sheet on esophageal candidiasis.
[4]
Nader-Djalal N, Zadeii GR An overview of systemic Candida Infections in peri-operative period and intensive care. The Internet Journal of Anesthesiology 1998; 2:3 http://www.ispub.com/journals/IJA/Vol2N3/candida.htm
[5]
Powderly WG, Gallant JE, Ghannoum MA, Mayer KH, Navarro EE, Perfect, JR. Oropharyngeal candidiasis in patients with HIV: suggested guidelines for therapy. AIDS Res Hum Retro 1999; 15: 1619–1623.
[6]
Redding SW, Zellars RC, Kirkpatrick WR, Kirkpatrick WR, Caceres MA, Fothergill AW, Lopez-Ribot JL, Bailey CW, Rinaldi MG, Patterson TF. Epidemiology of oropharyngeal Candida colonization and infection in patients receiving radiation for head and neck cancer. J Clin Microbiol 1999; 37: 3896–900.
[7]
Davies AN, Brailsford SR, Beighton D. Oral candidosis in patients with advanced cancer. Oral Onco 2006; 42: 698–702.
[8]
Soysa NS, Samaranayake LP, Ellepola AN. Antimicrobials as a contributory factor in oral candidosis – a brief overview. Oral Diseases 2008; 14: 138–43.
[9]
Andino JDE (2011). PRODUCTION AND PROCESSING OF A FUNCTIONAL YOGURT FORTIFIED WITH MICROENCAPSULATED OMEGA-3 AND VITAMIN E. Unpublished M.Sc. thesis Louisiana State University.
[10]
Tamime AY. Fermented milks: a historical food with modern applications – a review. Eur J Clin Nut 2002; 56: 2- 15.
[11]
Chandan RC. History and consumption trends. Manufacturing Yogurt and Fermented Milks, R. C. Chandan, Ed. Ames, IA, USA: Blackwell Publishing, 2006.
[12]
Sfakianakis P, Tzia C. Conventional and innovative processing of milk for yogurt manufacture; development of texture and flavor: A Review. Foods 2014; 3: 176-193.
[13]
Tamime AY, Robisons RK. Background to manufacturing practice. in Tamime and Robinson’s Yogurt: 3rd ed. Cambridge, UK: Science and Technology, Woodhead Publishing Ltd, 2007.
[14]
Walstra P, Wouters JTM, Geurts TJ. Fermented milks. In: Dairy Science and Technology. Boca Raton, FL, USA: Taylor and Francis Group, LLC, 2006.
[15]
Elizaquível P, Sánchez,G, Salvador A, Fiszman S, Dueñas MT, López P, Fernández de Palencia P, Aznar R. Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan. J Dairy Sci, 2011; 94: 3271–3278.
[16]
Holt JG, Krieg NR, Sneath PHA, Staley JT, Williams ST. Bergey’s manual of determinative bacteriology, 9th ed. Baltimore, US: Williams and Wilkins, 1994.
[17]
Agarry OO, Nkama I, Akoma O. Production of Kunun-zaki (a Nigerian fermented cereal beverage) using starter culture. International Res J Microbiol 2010; 1: 018-025.
[18]
Radke-Mitchell L, Sandine WE. Associative growth and differential enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus: a review. J Food Protect 1984; 47: 245-248.
[19]
Jay MJ. Modern Food Microbiology. 4th ed. New York, US: Chapman and Hall, 1992.
[20]
Nester EW, Anderson DG, Roberts CE, Pearsall NN, Nester MT. Microbiology: a human perspective,. 4th ed. New York, US: McGraw-Hill Companies, Inc,. 2004.
[21]
Tadesse G, Ephraim E, Asheraiafi M. Assessment of the antimicrobial activity of lavtic acid bacteria isolated from borde and shamita, traditionally Ethiopian fermented beverages, on some food borne pathogens and effect of growth medium on the inhibitory activity. Int J Food Safety 2005; 5:13-20.
[22]
Okpara AN, Okolo BN, Ugwuanyi JO. Antimicrobial activities of lactic acid bacteria isolated from akamu and kunun-zaki (cereal based non-alcoholic beverages) in Nigeria. Afr J Biotech 2014; 13: 2977-2984.
[23]
Anderson RE, Erickson CE, Salmosson AC, Thearnder HM. Inhibiting factors produced by lactic acid bacteria. Chem Microbial Sen Eval Products 1998; 21: 52-61.
[24]
Gilliand SE, Speck ML. Antagonistic action of Lactobacillus acidophilus towards intestinal and food borne pathogens in associative culture. J Food Prot 1977; 40: 820-823
[25]
Balch PA, Balch JF. Prescription for nutritional healing, 3rd ed. New York, US: Penguin Putrian Inc., 2000.
[26]
Hassan AM, Abdallah MIM, Bazalou MS, Abo-Samra RG, ‘’Effect of probiotics bacteria isolated from yoghurts produced in Damietta city on some pathogenic bacteria,’’: Animal Wealth Research Conference in the Middle East and North Africa, Hurghada Information Center, 2013, pp. 38-51.
[27]
Raja A, Gajalakshmi P, Imran MM. Effect of Lactobacillus lactis cremoris isolated from Kefir against food spoilage bacteria. Ame J Food Technol 2009; 4: 201-209.
[28]
Vandenberg P A. Lactic acid bacteria, their metabolic products and interference with microbial growth. FEMS Microbiol Rev 1993; 12: 221-238.
[29]
Moghaddam MZ, Sattari M, Mobarez AM, Doctorzadeh F. Inhibitory effect of yogurt Lactobacilli bacteriocins on growth and verotoxins production of enterohemorrhagic Escherichia coli O157: H7. Pak J Bio Sci 2006; 9: 2112-2116.
[30]
Lewis RE, Klepser ME. The changing face of nosocomial candidemia: epidemiology resistance and drug therapy. Ame J Health Sys 1999; 56: 523-533.
[31]
Hamilton-Miller JM Shah S. Vancomycin susceptibility as an aid to the identification of Lactobacilli. Letter Appl Microbiol 1998; 26:153-157.
