Restus C Onwusoba¹, Somtochukwu A Evurani¹, Anthony A Attama², Kenneth C Ofokansi², Christopher O Eze¹, Chizoba A Ozioko¹, Chinenye N Ugwu¹, Anthony I Onah³, Dinebari P Berebon¹

¹Department of Pharmaceutical Microbiology and Biotechnology; ²Department of Pharmaceutics, Faculty of Pharmaceutical Sciences, University of Nigeria, Nsukka, 410001, Enugu State; ³Department of Pharmaceutical Microbiology and Biotechnology, Faculty of Pharmaceutical Sciences, David Umahi Federal University of Health Sciences, Uburu, Ebonyi State, Nigeria.

For correspondence:-  Dinebari Berebon   Email: dinebari.berebon@unn.edu.ng   Tel:+2347053436833

Received: 19 March 2024        Accepted: 12 June 2025        Published: 03 July 2025

Citation: Onwusoba RC, Evurani SA, Attama AA, Ofokansi KC, Eze CO, Ozioko CA, et al. Antimicrobials of lactic acid bacteria isolated from artisanal nutraceuticals mitigated foodborne and multidrug-resistant pathogens. Trop J Pharm Res 2025; 24(6):803-809 doi: https://dx.doi.org/10.4314/tjpr.v24i6.7

© 2025 The authors.
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Abstract

Purpose: To investigate the potential antimicrobial activities of lactic acid bacteria isolated from
artisanal fermented nutraceuticals in combating multidrug-resistant and food-borne pathogens (MDRFBPs).
Methods: Serial dilution and enrichment techniques were employed to isolate the Lactic Acid Bacteria
(LAB). The isolates were subjected to biochemical characterization using standard microbiological
procedures, and identities confirmed through sequencing of the 16S rDNA gene. The survival of LAB
was assessed in media with a low pH of 2.5 and 0.3% bile salt. The antibacterial properties, as well as
the production of hydrogen peroxide and bacteriocins by the cell-free supernatant (CFS) standardized to
0.5 McFarland, were evaluated against MDR-FBPs using the agar well diffusion assay.
Results: The identified probiotics were classified into five taxa of LAB, which included Lactobacillus
spp, Bacillus spp, Enterococcus spp, Pediococcus spp, and Streptococcus thermophilus. All LAB
isolates exhibited a < 2-log reduction in cell viability when exposed to pH 2.5 and 0.3 % w/v bile salt
after 4 hours. The LAB consortia isolated in this study demonstrated effectiveness against Listeria,
Pseudomonas, E. coli, Staphylococcus, and Salmonella activities. The bacteriocins and hydrogen
peroxides produced by the LAB showed marked activity and significantly inhibited the growth of
multidrug-resistant and foodborne pathogens (p < 0.05).
Conclusion: Artisanal fermented nutraceuticals are cost-effective and serve as a good source for a
variety of beneficial bacteria with strong antimicrobial properties, naturally addressing the challenges
posed by multidrug-resistant and food-borne pathogens.

Keywords: Probiotics, Antimicrobials, Bacteriocin, Hydrogen peroxide, Drug-resistant, foodborne pathogens

Impact Factor
Thompson Reuters (ISI): 0.6 (2023)
H-5 index (Google Scholar): 49 (2023)