Antibacterial activity of Lactobacillus acidophilus and Lactobacillus casei against methicillin-resistant Staphylococcus aureus (MRSA)
| Autor: | Mari Bazo, Wanda Smoragiewicz, Barbara Karska-Wysocki |
|---|---|
| Rok vydání: | 2010 |
| Předmět: |
Methicillin-Resistant Staphylococcus aureus
Lactobacillus casei Gram-positive bacteria Colony Count Microbial Microbial Sensitivity Tests medicine.disease_cause Microbiology chemistry.chemical_compound Lactobacillus acidophilus Lactobacillus Antibiosis medicine Humans Microbial Viability biology food and beverages Staphylococcal Infections biochemical phenomena metabolism and nutrition bacterial infections and mycoses biology.organism_classification Antimicrobial Methicillin-resistant Staphylococcus aureus Lactic acid Lacticaseibacillus casei chemistry Staphylococcus aureus |
| Zdroj: | Microbiological Research. 165(8):674-686 |
| ISSN: | 0944-5013 |
| DOI: | 10.1016/j.micres.2009.11.008 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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