Twenty samples representing eight species of fresh vegetables were collected from markets in three locations in Ibadan. Sixteen lactic acid bacteria (LAB) isolates obtained from these ready-to-eat vegetable samples were evaluated for their antagonistic effects against food-borne pathogens, including Salmonella typhimurium, Pseudomonas aeruginosa, Bacillus cereus, Escherichia coli, Pediococcus sp., and Proteus sp. The LAB isolates underwent various physiological and biochemical analyses, leading to their classification into two genera and nine species: Lactobacillus brevis, L. buchneri, L. casei, L. delbrueckii, L. fermentum, L. fructivorans, L. leichmannii, L. plantarum, and Leuconostoc mesenteroides. Most LAB strains exhibited broad-spectrum antimicrobial activity, inhibiting at least three of the tested pathogens, whereas L. delbrueckii GPE15 showed a narrow-spectrum effect, inhibiting only E. coli. However, L. fermentum LET08 and L. leichmannii ONN09 displayed no antimicrobial activity. The LAB isolates in this study produced metabolites such as lactic acid, diacetyl, and hydrogen peroxide, which may contribute to their antagonistic properties.
Olomola et al. (Wed,) studied this question.
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