Synergistic effect of antimicrobial properties of bacteriocin-producing isolates of Lactobacillus isolated from traditional dairy products with some common antibiotics

Subject Areas : Applied Microbiology

shima abdizadeh ¹ , Seyed Mohammad Mehdi Mahmoodi ² , farahnaz javanmardi ³

1 - Department of Microbiology, Faculty of Basic Sciences, Kazerun Branch, Islamic Azad University, Kazerun, Iran.
2 - Department of Microbiology, Faculty of Basic Sciences, Kazerun Branch, Islamic Azad University, Kazerun, Iran.
3 - Department of Microbiology, Faculty of Basic Sciences, Kazerun Branch, Islamic Azad University, Kazerun, Iran.

Received: 2024-08-30 Accepted : 2024-11-30 Published : 2024-12-10

Keywords: Bacteriocin, Lactobacillus delbrueckii, dairy products, Synergism.,

Abstract :

Background and objectives: Bacteriocins are ribosomal peptides produced by many bacteria and can inhibit the growth of related strains and sometimes other species and genera at low concentrations. The aim of the present study was to produce bacteriocins and investigate their inhibitory effect and possible synergy with some antibiotics on pathogenic bacteria.

Materials and methods: In a cross-sectional study, several Lactobacillus species were isolated from traditional dairy products and their antibacterial properties were investigated against Staphylococcus aureus and Pseudomonas aeruginosa. An isolate with the highest antibacterial activity was used for mass production of bacteriocin. Partial purification of the bacteriocin was performed using ammonium sulfate and dialysis bag, and its protein nature was confirmed by proteinase K. The minimum inhibitory concentration, lethality, and possible synergistic effect with the antibiotics ciprofloxacin and vancomycin were investigated.

Results: The produced bacteriocin had an inhibitory effect on Staphylococcus aureus and Pseudomonas aeruginosa at concentrations higher than 30.25 µg/ml and 121 µg/ml, respectively, and a lethal effect on Staphylococcus aureus at concentrations higher than 242 µg/ml. The checkerboard combination of different concentrations of bacteriocin with antibiotics showed that the produced bacteriocin had a synergistic effect with vancomycin and an additive effect with ciprofloxacin. Molecular identification showed 97% similarity of the isolate with Lactobacillus delbrueckii subspecies bulgaricus ATCC 11842.

Conclusion: Strains of Lactobacillus are capable of producing bacteriocins with an inhibitory effect on pathogenic bacteria and have the potential to synergize with some common antibiotics.

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