Lactic Acid Bacteria as an Antibacterial Against Methicillin-Resistant

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

INTRODUCTION RESULTS RESULTS

Methicillin‐resistant Staphylococcus aureus (MRSA) is a
multi‐drug resistant, opportunistic bacteria prominent in
hospitals where antibiotics are given to patients for
treatment. 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 ribosomes that act as
antibacterial toxins against MRSA.

Figure 3.  Lb. acidophilus and Lb. casei mixed cultures have effective antimicrobial effects  Figure 4.  Lb. acidophilus and Lb. casei have approximately the same inhibitory effect  on 

against mixed MRSA strains. The first three conditions set up the controls for each  all MRSA strains collected.  Disk‐diffusion methods were used to analyze the zones of 
monoculture grown independently on Peptonized Milk Nutrient agar (PMN).  The second  inhibition between the two Lactobacillus species.  The greatest difference in inhibition 
Figure 1. Potential strategies used by Lactic Acid Bacteria (LAB) to  two conditions are the experimental test to see if Lactobacillus can inhibit growth on  (0.86 cm) came from strain #43. 
minimize growth of pathogenic MRSA. (1) Competition for nutrients  Mannitol Salt Agar (MSA) specific for MRSA growth (mixed culture #1) as well as on PMN 
(2) Competition for space and adhesion sites (3) Digestion of  (mixed culture #2).
nutrients (4) Production of beneficial ingredients (5) Production of 
bacteriocidal substances 

MATERIALS & METHODS RESULTS CONCLUSIONS LITERATURE CITED

Lactobacillus acidophilus and Lactobacillus casei were 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
Different commercial food products fermented
by LAB were tested for antimicrobial activity
against MRSA.
Single and mixed LAB strains produce powerful
Karska‐Wysocki B, et al. Antibacterial activity of Lactobacillus acidophilus
antimicrobial products that inhibit the growth of and Lactobacillus casei against methicillin‐resistant Staphylococcus aureus
MRSA. In a natural setting, mixed culture studies (MRSA). Microbiol Res 2006; (2010), doi:110.1016/j.micres.2009.11.008
can accurately depict the microbial population Nes, I, et al.1996. Biosynthesis of bacteriocins in lactic acid bacteria. Antonie
that lives within us. Giving patients antibiotics van Leeuwenhoek (70): 113‐128.

Peptonized Milk Nutrient (PMN). LAB colonies were grown increases the risk for the adaptation of Shnayerson, Michael, and Mark J. Plotkin. The Killers Within: the Deadly Rise
as spots on MRS agar. MRSA colonies were inoculated in antibacterial resistant species. The bacteriocins of Drug‐resistant Bacteria. Boston: Little, Brown and, 2002. Print.
BHI broth and spread on the same MRS agar. Plates were and fermented products of lactic acid bacteria Vandeplas, Sabrina, Christopher Marcq, Yves Beckers, and Andre Thewis.
incubated for 24 to 48 hours at 37°C provide a way to inhibit the growth of "Contamination of Poultry Flocks by the Human Pathogen Campylobacter
Spp. and Strategies to Reduce Its Prevalence at the Farm Level."
antibacterial resistant Staphylococcus aureus. Biotechnology, Agronomy, Society and Environment 12.3 (2008): 317‐34.
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
Figure 2.  MRSA strains (#43 and ATTCC 43300)  T. Ruscetti, Department of Biology, Santa Clara University,
against LAB from food milk‐based food products  California
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