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Antibacterial Activity of Lactobacillus casei against Foodborne Pathogens

Author: Anita Raisagar and Sangeeta Shukla

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Abstract

Use of antibiotic therapy to cure foodborne diseases, imbalance the intestinal microflora which may cause digestive disorders. On the other side, probiotics show both preventive and curative properties and hence, are useful as alternative strategies for foodborne disease prevention and as an alternative to antibiotics. In the present study, the antibacterial potential of probiotic culture against common foodborne pathogens was evaluated in-vitro. Common foodborne bacterial pathogens were isolated from selected food samples and primary identification was done by cultural characterization. For confirmation, molecular characterization was done and foodborne isolates were identified as Escherichia coli, Staphylococcus aureus, Shigella dysenteriae and Salmonella typhi. In the evaluation of antibacterial potential, the selected probiotic culture Lactobacillus casei showed high inhibition capacity against all the isolated foodborne pathogens. Thus, there is a scope to use the selected probiotic bacteria against common foodborne pathogens.

Keywords

Agar overlayed method, Foodborne pathogens, Inhibition capacity, Lactobacillus casei, Probiotic

Conclusion

From the present study, it is concluded that the selected probiotic culture Lactobacillus casei possesses antibacterial activity against common foodborne pathogens with high inhibition capacity. Therefore, it could be used against foodborne diseases although there is a need of in vivo trials to assess the health benefits provided to the host. There is also a need of conducting further studies on either the same probiotic or on other probiotics against different foodborne pathogens, which proves the use of probiotics against a broad range of pathogens.

References

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How to cite this article

Anita Raisagar and Sangeeta Shukla (2022). Antibacterial Activity of Lactobacillus casei against Foodborne Pathogens. Biological Forum – An International Journal, 14(4): 956-960.