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June 10, 2026International Dairy JournalOpen Access

In vitro evaluation of antimicrobial activity of Lactic Acid Bacteria (LAB) isolated from Buffalo milk against most common pathogenic and spoilage food bacteria

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Authors

MPMarika Di PaoloUniversity of Naples Federico IIVVValeria VuosoUniversity of Naples Federico IIALAlexandre LamasUniversidade de Santiago de Compostela

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Overview

In vitro analysis demonstrates strong antimicrobial activity of buffalo milk lactic acid bacteria against foodborne pathogens, highlighting their potential as natural bio-preservatives.

Key Points

  • To evaluate the antimicrobial efficacy and safety of lactic acid bacteria isolated from buffalo milk to identify potential natural bio-preservatives for food applications.
  • Screened 100 bacterial strains isolated from buffalo milk using MALDI-TOF mass spectrometry, antibiotic susceptibility assays, and haemolytic activity tests.
  • Evaluated the antimicrobial activity of cell-free supernatants against common foodborne pathogens via agar-well diffusion assays.
  • Characterized bacteriocin-like activity using proteinase K digestion, pH neutralization, and whole-genome sequencing of the candidate strain Lactiplantibacillus plantarum LC44.
  • Cell-free supernatants exhibited antimicrobial activity against all evaluated pathogens, with Listeria monocytogenes displaying the greatest sensitivity.
  • Proteinase K treatment and pH neutralization identified bacteriocin-like compounds across four supernatants, with genomic analysis confirming genes for Pediocin_PA and a bacteriocin immunity protein in Lactiplantibacillus plantarum LC44.
  • Lactiplantibacillus plantarum LC44 exhibited an absence of haemolytic activity and harbored no transferable antibiotic resistance genes.

Cite This Study

Paolo et al. (2026) studied this question.

synapsesocial.com/papers/6a96328adf215634de74db68https://doi.org/10.1016/j.idairyj.2026.106720
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