Antimicrobial Activity of Cell Free Supernatant of Lactic Acid Bacteria Isolated from Fermented Durian Flesh against Multiple Antibiotic Resistance’s Salmonella Associated with Food Poisoning Cases in Malaysia

Abstract

Epidemic of food poisoning cases and outbreaks associated with Salmonella spp. have been increased all over the world. Most of food poisoning cases in Malaysia related to Salmonella are associated with contaminated water compared to other sources. Finding alternative treatment to reduce foodborne cases becomes crucial, and bio-preservation using lactic acid bacteria (LAB) is one of strategy that can be used in food industries. The objective of this study was to determine the antimicrobial activities in vitro of cell free supernatant from eight LAB strains isolated from fermented durian flesh, which were 5 strains from Lactobacillus buchneri, 1 strain from each culture, Lactobacillus plantarum, Lactobacillus brevis 1 and Lactobacillus acidophilus 1 against 23 species of various serotypes of pathogenic Salmonella obtained from food poisoning cases in Malaysia. The antimicrobial activity of crude bacteriocins from cell free supernatant (CFS) of LAB strains were tested using well diffusion method. Susceptibility test of eight selected Salmonella strains was done using disk diffusion method (DDT) against twelve selected antibiotics. Results showed that crude bacteriocins of Lb. plantarum, Lb. buchneri, Lb. brevis 1 and Lb. acidophilus 1 from fermented durian flesh had strong inhibitory effect against most of 23 species of MAR's Salmonella associated with food poisoning cases with intermediate to high inhibitory zone by average mean from 16 mm to 22 mm diameter zone. All eight Salmonella strains were resistant to bacitracin, nalidixic acid and vancomycin and some strains were also resistant to ampicillin, penicillin, streptomycin and tetracycline. Further study could be utilised to understand the mechanism of selected LAB bacteriocin producer from fermented durian flesh as antimicrobial substance.