Lactic Acid Bacteria as an Antibacterial Against Methicillin-Resistant

Staphylococcus aureus
Ashley Morisako— Department of Biology, Santa Clara University, Santa Clara, California

INTRODUCTION RESULTS
Methicillin-resistant Staphylococcus aureus(MRSA)
is a multi-drug resistant, opportunistic bacteria
known worldwide. MRSA cultures are prominent in
hospitals where antibiotics are given to
patients for treatment. The antibiotics disrupt
the natural microbial flora in the body. Non-
pathogenic lactic acid bacteria (LAB) provide
some promising solutions. LAB strains produce
bacteriocins and fermenting products (organic
acids, hydrogen peroxide) to help control MRSA
growth in vitro. Bacteriocins are small peptides
synthesized by the ribosomesthat act as toxins.
For synthesis, an induction factor needs to
bind to the histidine kinase (receptor) for
signal transduction as shown in the figure below.

MATERIALS & METHODS RESULTS CONCLUSIONS LITERATURE CITED

Lactobacillus acidophilus and Lactobacillus
caseiwere used to test their antimicrobial
activity against MRSA clinical isolates. All
tests were done by agar diffusion method on
solid/liquid medium. Pre-culture preparation was
done to subculture the LAB for antimicrobial
activity and grown in PeptonizedMilk Nutrient
(PMN). LAB colonies were grown as spots on MRS
agar. MRSA colonies were inoculated in BHI broth
and spread on the same MRS agar. Plates were
incubated for 24 to 48 hours at 37°C
Single and mixed LAB strains produce Karska-Wysocki B, et al. Antibacterial activity of
Different commercial food products fermented powerful antimicrobial products that Lactobacillus acidophilus and Lactobacillus casei
by LAB were tested for antimicrobial inhibit the growth of MRSA. In a natural against methicillin-resistant Staphylococcus aureus
activity against MRSA. (MRSA). Microbiol Res 2006; (2010),
setting, mixed culture studies can doi:110.1016/j.micres.2009.11.008
accurately depict the microbial population
that lives within us. Giving patients Nes, I, et al.1996. Biosynthesis of bacteriocins in
antibiotics increases the risk for the lactic acid bacteria. Antonie van Leeuwenhoek (70):
adaptation of antibacterial resistant 113-128.
species. The bacteriocins and fermented
products of lactic acid bacteria provide a Shnayerson, Michael, and Mark J. Plotkin. The Killers
way to inhibit the growth of antibacterial Within: the Deadly Rise of Drug-resistant Bacteria.
Boston: Little, Brown and, 2002. Print.
resistant Staphylococcus aureus. Further
research must be done to test the
effectiveness of food additives that can
stimulate the growth of lactic acid
bacteria to inhibit MRSA naturally in vivo.

ACKNOWLEDGEMENTS
T. Ruscetti, Department of Biology, Santa Clara
Figure 2. MRSA strains against LAB from food milk- University, California
based food products had the greatest inhibition
diameter. Error bars represent standard deviation.
Figure 3. Who will win? MRSA (left) or L.
acidophilius (right).
http://www.musee-afrappier.qc.ca/images/site/large/lactobacillus-acidophilus02-milos-kalab.jpg