Veterinary medicine and science · 2026
Exploring the Antibacterial and Antibiofilm Properties of Lactic Acid Bacteria Isolated From Sucuk and Dairy Products.
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Öztürk Neslihan, Kahraman Hatice Ahu, Keyvan Erhan, Şen Erdi
Аннотация
BACKGROUND: Lactic acid bacteria (LAB) isolated from traditional artisanal products without starter cultures represent a valuable source of novel strains with high potential.
OBJECTIVES: This study aimed to investigate the antibacterial and antibiofilm effects, as well as antibiotic resistance, of LAB isolated from traditional artisanal dairy and meat products.
METHODS: LAB identification was performed using MALDI-TOF-MS and 16S rRNA gene sequencing. The antimicrobial and antibiofilm activity of LAB isolates was assessed against Staphylococcus aureus (ATCC 25923), Listeria monocytogenes (ATCC 13932), Escherichia coli (ATCC 29998) and Bacillus cereus (ATCC 11778).
RESULTS: A total of 90 isolates were obtained from 45 samples, and 35 isolates confirmed as LAB were further characterized. Out of the 35 LAB isolates, 7 demonstrated selective inhibition zones against L. monocytogenes and B. cereus, while showing no inhibition against S. aureus and E. coli. All seven isolates were found to be susceptible to chloramphenicol and ampicillin, and intermediately susceptible to gentamicin. Moreover, 42.85% of the isolates were phenotypically resistant to trimethoprim-sulfamethoxazole and 57.14% to ciprofloxacin and oxacillin. Among the seven potent strains, six showed significant antibiofilm activity (85%-100%) against at least one of the pathogens tested. The six dual-action isolates were later identified by 16S rRNA gene sequencing as Pediococcus pentosaceus (I-3, I-21 and I-36) and Lactiplantibacillus plantarum (I-5, I-6 and I-34), with 100% similarity to the reference sequences.
CONCLUSIONS: These results highlight the potential of traditional artisanal strains as natural antimicrobials and antibiofilm agents, which are contributing to ongoing evaluations of protective cultures in the health, food and biotechnology fields.
OBJECTIVES: This study aimed to investigate the antibacterial and antibiofilm effects, as well as antibiotic resistance, of LAB isolated from traditional artisanal dairy and meat products.
METHODS: LAB identification was performed using MALDI-TOF-MS and 16S rRNA gene sequencing. The antimicrobial and antibiofilm activity of LAB isolates was assessed against Staphylococcus aureus (ATCC 25923), Listeria monocytogenes (ATCC 13932), Escherichia coli (ATCC 29998) and Bacillus cereus (ATCC 11778).
RESULTS: A total of 90 isolates were obtained from 45 samples, and 35 isolates confirmed as LAB were further characterized. Out of the 35 LAB isolates, 7 demonstrated selective inhibition zones against L. monocytogenes and B. cereus, while showing no inhibition against S. aureus and E. coli. All seven isolates were found to be susceptible to chloramphenicol and ampicillin, and intermediately susceptible to gentamicin. Moreover, 42.85% of the isolates were phenotypically resistant to trimethoprim-sulfamethoxazole and 57.14% to ciprofloxacin and oxacillin. Among the seven potent strains, six showed significant antibiofilm activity (85%-100%) against at least one of the pathogens tested. The six dual-action isolates were later identified by 16S rRNA gene sequencing as Pediococcus pentosaceus (I-3, I-21 and I-36) and Lactiplantibacillus plantarum (I-5, I-6 and I-34), with 100% similarity to the reference sequences.
CONCLUSIONS: These results highlight the potential of traditional artisanal strains as natural antimicrobials and antibiofilm agents, which are contributing to ongoing evaluations of protective cultures in the health, food and biotechnology fields.