Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1431: Antibacterial Potential of Limosilactobacillus fermentum YTPP05 Against Methicillin-Resistant Staphylococcus aureus
Foods doi: 10.3390/foods15081431
Authors:
Pimnipa Pornjirawittayakul
Peerapat Krittanan
Kittipot Sirichaiwetchakoon
Surachat Buddhisa
Nattaphol Prakobkaew
Ismini Nakouti
Glyn Hobbs
Churat Weeraphan
Htun Htun Win
Benjawan Dunkhunthod
Yothin Teethaisong

Lactic Acid Bacteria (LAB)-derived antimicrobial compounds are recognized as a promising source of novel antimicrobial agents, particularly for the treatment of Methicillin-Resistant Staphylococcus aureus (MRSA), where the mode of action and associated cellular effects remain largely unexplored. This study aims to evaluate antibacterial activity of Limosilactobacillus fermentum YTPP05 isolated from pickled radish against MRSA. Upon the initial antibacterial evaluations, it was found that strain YTPP05 inhibited the growth of MRSA isolates. Multiplex PCR identified multiple resistance genes in our MRSA strains, including mecA, blaZ, and aacA genes, aligning with antibacterial susceptibility profiles determined by the disc diffusion assay. An agar overlay assay showed that YTPP05 possessed antibacterial potential, with the largest inhibition zone diameters of 40.83 ± 8.43 mm, while the inhibition zones of the Cell Free Supernatant (CFS) of YTPP05 by an agar well diffusion were 27.16 ± 2.93 mm against the MRSA isolates. The minimum inhibitory concentration and minimum bactericidal concentration of YTPP05-derived CFS were 125 mg/mL. Scanning Electron Microscopy (SEM) demonstrated YTPP05 extracts caused cell membrane disruption, bubble-like protrusion, and cell lysis. Collectively, this study highlights the anti-MRSA potential of YTPP05 as an alternative antimicrobial agent for combating MRSA infections.