Authors: Oluwafemi F.; Adetunji A. F
Journal of Applied Biosciences 41: 2820 – 2835
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 plantarumATCC 25927, L. plantarumisolated from ogi, L. bulgaricus and Streptococcus thermophillusfrom yoghurt) and an antibiotic (- clotrimoxazole) were evaluated. Disc diffusion method was used by seeding blood agar plate with Candida albicanscontaining 106cfu/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 fromfermented 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
Lactobacilluspopulation in the gastrointestinal tract and subsequently in the female genital organs.
Key words: Candidiasis, lactic acid bacteria, fermented foods, Ogi, antimicrobials, women