Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 41: 2836 - 2840. Published May 10, 2011.
Antimicrobial activities of lactic acid bacteria isolated from traditionally- fermented maize (ogi) against Candida albicans.
Oluwafemi F1 and Adetunji AF1
1Department of Microbiology, P.M.B 2240, University of Agriculture-, Abeokuta.
Nigeria.
Corresponding author email:foluwafemi2000@yahoo.co.uk
ABSTRACT
Objectives: Candida species are among the most important and frequent opportunistic microorganisms causing nosocomial infection. The study aim was to assess the antimicrobial potentials of lactic acid bacteria (LAB) against Candida albicans.
Methodology and results: Four lactic acid bacteria (Lactobacillus plantarum ATCC 25927, L. plantarum isolated from ogi, L. bulgaricus and Streptococcus thermophillus from yoghurt) and an antibiotic (- clotrimoxazole) were evaluated. Disc diffusion method was used by seeding blood agar plate with Candida albicans containing 106 cfu/ml LAB and 20µg/ml of clotrimozaxole. Zones of inhibition of L. plantarum (22mm), L. bulgaricus(19mm) and clotrimozaxole(21mm) were not significantly different at P< 0.05 while there was significant difference between clotrimoxazole and S. thermophillus.
Conclusion and application of findings: Antimicrobial activities of lactic acid bacteria isolated from fermented maize “ogi” were revealed. Lactobacillus species can provide some protection against candidiasis. Consumption of fermented foods such as “ogi” should be encouraged in women to increase Lactobacillus population in the gastrointestinal tract and subsequently in the female genital organs.
Key words: Candidiasis, lactic acid bacteria, fermented foods, Ogi, antimicrobials, women
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