The Probiotic Potential of Lactic Acid Bacteria Sourced From Plants, Animals, and Food-Based Samples Against Selected Bacterial Pathogens
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Abstract
Lactic acid bacteria (LAB) are increasingly being studied for their potential to address the growing challenge of antimicrobial resistance. This study examined the antibacterial properties of LAB isolated from plant, animal, and food-related sources against selected pathogenic bacteria. Samples were processed, cultured in de Man–Rogosa–Sharpe (MRS) medium, and incubated at 37 °C for 48 hrs under anaerobic conditions to promote bacterial growth. Isolates were identified using biochemical characterization and the Vitek MS system, while their inhibitory effects were evaluated using the agar spot method. A total of nineteen Gram-positive, catalase-negative isolates were obtained, of which twelve were confirmed as LAB. The predominant species identified was Lactobacillus plantarum (41.6%), alongside other species including Lactobacillus fermentum, Lactobacillus paracasei, and Bifidobacterium spp. Antibacterial activity was assessed by measuring zones of inhibition and analyzed using non-parametric statistical methods. Isolates derived from animal sources demonstrated the highest median inhibition (25.00 mm; IQR: 14.50–32.50), followed by those from food (21.66 mm; IQR: 19.17–24.00), while plant-derived isolates showed comparatively lower activity (16.33 mm; IQR: 13.66–20.33). However, these differences were not statistically significant (p > 0.05). The findings indicate that LAB obtained from diverse natural sources possess measurable antibacterial effects, although activity levels may vary between strains. These results support the continued investigation of LAB as candidates for antimicrobial applications and their possible role in promoting human health through probiotic use.
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