Inhibitory Effects of Lactic Acid Bacteria on Some Pathogens Including MRSA
DOI:
https://doi.org/10.22452/adum.vol6no1.14Abstract
Lactic acid bacteria is referred as a probiotic in scientific literature by Liliey and Stillwell (1965). It was redefined by Parker (1974) as organisms and substances which contribute to the intestinal microbial balance. The latest and the most accurate description of probiotics like lactic acid bacteria based food products was presented by Fuller (1989) as a live microbial feed supplement beneficial to the host by improving the microbial balance within its body, This balance is achieved by its inhibitory effect upon the harmful pathogenic microorganisms.
This paper presents some background on the scientific research and development of one such encapsulated product which has become a commercial reality. This product is fermented by 12 strains of specially isolated and cultured lactic acid bacteria from the genera Lactobacillus, Bifidobacteria, Streptococcus and Enterococcus. The substrate consists of mountain fruits, plants, herbs and mountain spring water and the fermentation is done under natural conditions. The final capsule has a total count on 59 million colony forming units (cfu) of lactic acid bacteria. The high level of organic acids in the final fermented product further contributes to its antimicrobial property.
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