The Development of Antimicrobial Compositions from Berries

Abstract

Nowadays, taking into consideration the current dynamics of development of drug resistance there is a big challenge to develop new antimicrobial compound combinations for food industry, which can overcome the problem. The aim of this study was to evaluate antimicrobial properties of lactic acid bacteria (LAB) strains (Lactobacillus plantarum LUHS135, Lactobacillus plantarum LUHS122, Lactobacillus faraginis LUHS206) in combination with berries/vegetables (B/V) pomace (gooseberries, chokeberries, cranberries, sea buckthorn, rhubarb) against variety of pathogenic and opportunistic strains. Inhibition properties of the LAB and B/V combinations against Klebsiella pneumoniae, Salmonella enterica, Pseudomonas aeruginosa, Acinetobacter baumanni, Proteus mirabilis, MRSA, Enterococcus faecalis, Enterococcus faecium, Bacillus cereus, Streptococcus mutans, Enterobacter cloacae, Citrobacter freundii, Streptococcus epidermis, Staphylococcus haemolyticus, Pasteurella multocida were measured by evaluating the diameters of inhibition zones (DIZ, mm) in agar well diffusion assays. The broadest spectrum of pathogens inhibition was found by gooseberries and sea buckthorn, which inhibited 13 and 12 pathogenic strains of the 15 analysed, respectively. The broadest antimicrobial spectrum and the highest DIZ of the tested pathogens were shown by the LUHS122 and LUHS206 strains. It was established that the B/V antimicrobial activity can be enhanced when they are used in combination with the LUHS122 and LUHS206 strains. All of the tested B/V samples inhibited Streptococcus mutans and Pasteurella multocida. Finally, B/V in combination with selected LAB are promising antimicrobial ingredients for the food, nutraceuticals, pharmaceuticals etc. industries, as B/V showed antimicrobial activity almost against all the tested pathogenic strains.