Abstract
This research focused on the isolation and antagonistic action of Lactic Acid Bacteria (LAB) against certain antibiotics resistance disease causing bacteria and fungai. Antibiotic resistance is an increasing problem amid humans and animals in land-dwelling or marine environments hence making treatment of infections difficult. Antibiotic susceptibility test for bacteria pathogen was performed using the disc diffusion method while antifungal susceptibility and antimicrobial activity of LAB were carried out using agar well diffusion method. All the pathogenic bacteria used as indicator organisms were multiple antibiotics resistance and 100 percent resistance to gentamycin and pefloxacillin with the exception of Staphlococcus aureus. Candida species was 100 percent resistance to Ketoconazole, fluconazole and miconazole. Twenty-two LAB isolates were gotten from fermented milk and milk products. The isolates were identified as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus delbrueckii, Leuconostoc mesenteriodes, Lactobacillus casei, Lactobacillus brevis, Lactobacillus acidophilus, Lactococcus lactis, Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus rhamnosus. LAB produced lactic acid to varying concentrations, having its production peak (1.80g/L) at 48 h of incubation by Lactobacillus plantarum. Lactobacillus fermentumNU2 produced the highest quantity of diacetyl (2.80g/L) while Lactobacillus acidophilusGO8 and Lactococcus lactisGO9 produced the highest amount of hydrogen peroxide (0.030g/L) at 48 h of incubation. Lactobacillus plantarumGO16 inhibited Bacillus cereus while Lactobacillus acidophilusGO8 inhibited Staphylococcus aureus with 28 mm zone of inhibition. Lactobacillus plantarumNU1 and Lactobacillus plantarumGO16 inhibited Candida albican with 25 mm zone of inhibition. LAB can be used as probiotics in preventing infections caused by Candida species and pathogenic bacteria.
 Keywords: Lactic Acid Bacteria, Fermented milk, antibiotics resistance, antagonistic activity, pathogens.
Highlights
The concept of Lactic acid bacteria (LAB) has been known to play a significant function and role in health upkeep and food manufacture (Emiliano et al, 2014)
Culture media used: De man, Rogosa, Sharpe (MRS) agar and broth were used for growth and isolation of lactic acid bacteria (LAB), Yeast extract agar (YEA) for the subculture of Candida species, Nutrient agar (NA) for the subculture of pathogenic bacteria and MullerHinton agar (MHA) for the antimicrobial screening against selected pathogenic organisms
A total of twenty two lactic acid bacteria isolates were obtained from the fermented milk products
Summary
The concept of Lactic acid bacteria (LAB) has been known to play a significant function and role in health upkeep and food manufacture (Emiliano et al, 2014). The search for food components with valuable bio-active properties inspired interest in lactic acid bacteria (LAB) with probiotic properties and their antimicrobial activity against pathogenic microorganisms (Hugo, 2006). Lactic acid bacteria (LAB) can produce antimicrobial substances such as bacteriocins, hydrogen peroxide, organic acids, and diacetyl with the tendency to antagonize the growth of pathogenic microorganisms (Sezer and Güven, 2009). These microbes are naturally found in the environment and are present as normal flora in moist places like the intestinal system, mouth and vagina in human body (Adegoke et al, 2010; Ogunbanwo et al, 2012). CDC (2015), Pathogenic microorganisms are the major cause of transmitted diseases in human beings and animals
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