Inhibitory Effects of Lactic Acid Bacteria on Some Pathogens Including MRSA

Authors

  • Koshy Philip OMX Marketing Sdn. Bhd.
  • Hidehiko Tanaka OMX Marketing Sdn. Bhd.
  • Iichiroh Ohhira OMX Marketing Sdn. Bhd.

DOI:

https://doi.org/10.22452/adum.vol6no1.14

Abstract

Lactic acid bacteria is referred as a probiotic in scientific literature by Liliey and Stillwell (1965). It was redefined by Parker (1974) as organisms and substances which contribute to the intestinal microbial balance. The latest and the most accurate description of probiotics like lactic acid bacteria based food products was presented by Fuller (1989) as a live microbial feed supplement beneficial to the host by improving the microbial balance within its body, This balance is achieved by its inhibitory effect upon the harmful pathogenic microorganisms.

        This paper presents some background on the scientific research and development of one such encapsulated product which has become a commercial reality. This product is fermented by 12 strains of specially isolated and cultured lactic acid bacteria from the genera Lactobacillus, Bifidobacteria, Streptococcus and Enterococcus. The substrate consists of mountain fruits, plants, herbs and mountain spring water and the fermentation is done under natural conditions. The final capsule has a total count on 59 million colony forming units (cfu) of lactic acid bacteria. The high level of organic acids in the final fermented product further contributes to its antimicrobial property.

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Published

1999-12-31

Issue

Vol. 6 No. 1 (1999)

Section

Original/Research Article

License

  1. The Faculty of Dentistry, Universiti Malaya holds the copyright of the published manuscript including all its components such as supplementary information, graphical contents and raw data without any restrictions.
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