Antagonistic activity of kefir fermented milk against methicillin-resistant Staphylococcus aureus (MRSA)
DOI:
https://doi.org/10.25758/set.2234Keywords:
Probiotics, Kefir, Antagonism, MRSA, Resistance, Susceptibility, Public healthAbstract
Antibiotic resistance escalation is considered to be one of the greatest public health threats worldwide and has enhanced an urge for the implementation of new antimicrobial agents. The probiotic Kefir has been identified as a potential antimicrobial agent against bacteria with a tendency to acquire multidrug resistance, such as Staphylococcus aureus. S. aureus resistant to methicillin (MRSA) is classified as a public health priority, associated with community and nosocomial infections with high mortality rates. The objective of this study is to evaluate the antagonistic capacity of the probiotic kefir against MRSA. In this study, three samples of kefir grains from three different households were used, in which MRSA susceptibility was tested by the spot-on-lawn to evaluate inhibition and dilution methods for CFU/mL estimation. The 24-hour kefir fermented milk was used in its whole, that is, without extraction of its components. The analysis of the results obtained showed that the inhibition of MRSA by kefir-fermented milk is dependent on the dose and biological variations of the grains. Overall, our results suggest that the probiotic kefir should be considered as a potential natural agent that may be used for therapeutic adjuvant or decolonization purposes against MRSA.
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