Analysis reveals antibiotic sensitivity and antibacterial activity of lactic acid bacteria from dadiah against Staphylococcus aureus, suggesting potential uses in functional foods.
Key Points
Antimicrobial activity against Staphylococcus aureus measured 7.54 to 18.66 mm, showing isolate YAD2 had the highest effect.
All five lactic acid bacteria isolates demonstrated varying resistance and sensitivity profiles to antibiotics including kanamycin and penicillin.
Experiments utilized disk diffusion and well diffusion methods to assess antibiotic susceptibility and antimicrobial properties.
Implications highlight the probiotic potential of lactic acid bacteria for functional food applications and the need for further molecular characterization.