Lactobacillus plantarum strain HT-W104-B1: potential bacterium isolated from Malaysian fermented foods for control of the dermatophyte Trichophyton rubrum

Azlina Mohd Danial,Naresh Magan,Angel Medina

doi:10.1007/s11274-021-03020-7

Abstract

The objective was to screen and evaluate the anti-fungal activity of lactic acid bacteria (LABs) isolated from Malaysian fermented foods against two Trichophyton species. A total of 66 LAB strains were screened using dual culture assays. This showed that four LAB strains were very effective in inhibiting growth of T. rubrum but not T. interdigitale. More detailed studies with Lactobacillus plantarum strain HT-W104-B1 showed that the supernatant was mainly responsible for inhibiting the growth of T. rubrum. The minimum inhibitory concentration (MIC), inhibitory concentration, the 50% growth inhibition (IC50) and minimum fungicide concentration (MFC) were 20 mg/mL, 14 mg/mL and 30 mg/mL, respectively. A total of six metabolites were found in the supernatant, with the two major metabolites being L-lactic acid (19.1 mg/g cell dry weight (CDW)) and acetic acid (2.2 mg/g CDW). A comparative study on keratin agar media showed that the natural mixture in the supernatants predominantly contained L-lactic and acetic acid, and this significantly controlled the growth of T. rubrum. The pure two individual compounds were less effective. Potential exists for application of the natural mixture of compounds for the treatment of skin infection by T. rubrum.

Highlights

Malaysia has a wide range of traditional or naturally fermented foods made from plant and animal sources
Screening showed that of all the LABs, four strains appeared to be very effective against T. rubrum (Lp HT-W104-B1, Lp MCC 2156, pentosaceus strain 1426 (Pp 1426) and Pediococcus acidilactici strain 1498 (Pa 1498); Fig. 1)
The four LAB strains are more effective against T. rubrum than T. interdigitale generally the growth of T. rubrum is more difficult to control than T. interdigitale (Salehi et al 2018; Intra et al 2019)

Summary

Introduction

Malaysia has a wide range of traditional or naturally fermented foods made from plant and animal sources Among these are tapai (fermented tapioca, fermented glutinous rice), tempoyak (fermented durian flesh), budu (fermented fish sauce), pekasam (fermented fish), belachan (fermented shrimps paste) and fermented vegetables. All age groups can be affected, regardless of whether the patients are immunocompromised or not (Thomas et al 2010; Wu et al 2013; Farag et al 2018). They need a keratin rich surface to grow on and predominantly infect skin, nails and hair of humans and animals.

Objectives

Methods

Results

Conclusion