Isolation and Selection of Anti-Candida albicans Producing Lactic Acid Bacteria

Abstract

The forty isolates of lactic acid bacteria (LAB) were obtained from various fermented foods. The cross streak plate method was used to preliminary screen for antimicrobial activity. LAB were isolated by selective medium, Mann Rogosa Sharpe (MRS). Most of the isolates showed inhibition against Staphylococcus aureus TISTR 517, Bacillus subtilis TISTR 008, Micrococcus luteus TISTR 884, Escherichia coli TISTR 887, Pseudomonas aeruginosa TISTR 781, and Candida albicans DMST 5239. Only sterile culture supernatant of isolate No. L14, later identified as Lactococcus lactis, showed antifungal activity by means of agar well diffusion assay. The activity was stable during heat treatment and was retained even after autoclaving at 121 °C for 15 minutes. Maximum activity was observed at pH values between 2.5-4.0, and was lost at higher pH values. The anti-C. albicans activity was fully regained after readjustment of the pH to the initial value (pH 3.5).

Keywords

• Lactic acid bacteria
• Antifungal activity