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Individual and Collective Effect of Lactic Acid Bacteria on Staphylococcus aureus
Summary
Researchers tested whether lactic acid bacteria probiotic strains could inhibit the growth of the foodborne pathogen Staphylococcus aureus. The probiotic combination was more effective than individual strains, with potential applications in food safety. This type of research is relevant to gut health contexts where microplastic exposure may disrupt the protective microbiome.
Staphylococcus aureus, as a foodborne pathogen causing significant harm worldwide, was studied to assess the effectiveness of probiotic strains Lactobacillus casei, Lactobacillus plantarum, and Bifidobacterium bifidum individually and collectively (as consortia) in controlling its growth. The growth patterns of S. aureus were observed when co-cultured with each probiotic strain and a consortium of all three strains over 72 hours. Additionally, the antimicrobial activity of probiotic cell-free supernatants (CFS) against S. aureus was tested using the agar well diffusion method. This study underscores the potential of L. plantarum and a consortium of L. casei, L. plantarum, and B. bifidum in controlling S. aureus growth.