Antibacterial activity of lactic acid bacteria isolated from traditionally fermented food against food pathogen

Aim: To evaluate the antibacterial activity of lactic acid bacteria against selected food pathogens (Escherichia coli and Staphylococcus aureus). Method: A total twenty (20) traditionally fermented samples were purchased from a market in Umuahia metropolis. Isolation identification (LAB) conducted using standard microbiological techniques. LAB identified morphological biochemical tests. They tested Agar well diffusion method. Results: The isolated include Lactobacillus fermentum, acidiophilus, casei plantarum label as SP1, SP2, SP3, SP4 respectively. species had considerable inhibitory effect on borne pathogens. Cell free supernatant four for antagonistic at 24hrs 48hrs incubation time. broth SP1 showed highest zone inhibition Escherichia (28mm) while cell lowest aureus (13 mm). Conclusion: antimicrobial increases with demonstrated high properties This potential can be employed starters industry to inhibit spoilage microbes contaminants.