Related Experiment Video

Updated: Mar 26, 2026

A Method to Assess Bacteriocin Effects on the Gut Microbiota of Mice
07:54

A Method to Assess Bacteriocin Effects on the Gut Microbiota of Mice

Published on: July 25, 2017

14.8K

Antimicrobial Properties of a Potential Probiotic Lactobacillus from Thai Newborn Feces

Juntana Chimchang, Talent Theparee, Boonyarut Ladda

    Journal of the Medical Association of Thailand = Chotmaihet Thangphaet
    |January 29, 2016
    PubMed

    Insights

    A novel Lactobacillus reuteri strain, MSMC64-1, produces reuterin and shows strong antimicrobial activity against pathogens like Salmonella typhi and MRSA. This probiotic isolate demonstrates potential for preventing and treating enteric infections.

    Area of Science:

    • Microbiology
    • Probiotics
    • Gastroenterology

    Background:

    • Probiotics, particularly Lactobacillus species, are increasingly utilized for managing infectious and antibiotic-associated diarrhea.
    • Lactobacillus strains are known for their ability to colonize the infant gastrointestinal tract.

    Purpose of the Study:

    • To identify antimicrobial substances and assess antimicrobial activity in 200 Lactobacillus isolates from healthy Thai newborns.
    • To characterize a specific Lactobacillus strain for its probiotic potential.

    Main Methods:

    • Reuterin production was quantified using spot overlay and colorimetric assays.
    • Antimicrobial activity was evaluated against pathogenic bacteria via well diffusion and agar methods.
    • Strain identification was performed using 16S ribosomal DNA sequencing.

    Main Results:

    • Lactobacillus strain MSMC64-1 produced reuterin, exhibiting potent antimicrobial activity against seven pathogenic strains, notably Salmonella typhi and methicillin-resistant Staphylococcus aureus (MRSA).
    • The strain displayed strong inhibition against MRSA, Vibrio parahaemolyticus, and Shigella dysenteriae, with moderate to weak activity against Vibrio cholerae and Helicobacter pylori.
    • MSMC64-1 demonstrated acid resistance (pH 2-4) and tolerance to bile concentrations up to 4%, and was identified as Lactobacillus reuteri.

    Conclusions:

    • The identified Lactobacillus reuteri strain MSMC64-1 possesses significant antimicrobial properties.
    • This strain shows promise as a potential probiotic agent for the prevention and treatment of enteric infections.
    Abstract

    More Related Videos

    Probiotic Studies in Neonatal Mice Using Gavage10:36

    Probiotic Studies in Neonatal Mice Using Gavage

    Published on: January 27, 2019

    21.2K
    The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective04:40

    The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

    Published on: June 16, 2022

    9.7K

    Related Concept Videos

    Probiotics01:22

    Probiotics

    Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
    68
    Development of Human Microbiota01:30

    Development of Human Microbiota

    The human microbiota begins developing at birth and undergoes continual change as we age. Infancy marks a critical period of microbial sensitivity, offering a “window of opportunity” during which beneficial microbes help mature the immune system. By age three, children typically develop a more stable and diverse microbial community. Newborns acquire microbes from their immediate environment; vaginal delivery favors maternal vaginal microbes, while cesarean births favor microbes from...
    17
    Development of the Oral Microbiota01:28

    Development of the Oral Microbiota

    The establishment of the oral microbiome begins before birth, challenging the long-held belief that the fetal oral cavity is sterile. The presence of oral microbes such as Streptococcus and Fusobacterium in amniotic fluid suggests that microbial exposure may occur in utero, potentially through translocation from the maternal oral or gastrointestinal tract. This early colonization primes the neonatal immune system and sets the stage for subsequent microbial succession. Maternal health,...
    19
    Bacterial Phylum Firmicutes01:27

    Bacterial Phylum Firmicutes

    Firmicutes is a diverse phylum of Gram-positive bacteria characterized by a low GC content in their genomes. This phylum includes organisms with monoderm or diderm cell envelopes, highlighting a complex evolutionary history. Firmicutes comprises several major orders, including Lactobacillales, Clostridiales, and Bacillales, which exhibit remarkable diversity in their morphology, metabolism, and ecological roles.The order Lactobacillales includes lactic acid bacteria, which are fermentative...
    1.3K
    Clinical Significance of Antibiotic Resistance01:25

    Clinical Significance of Antibiotic Resistance

    Methicillin-resistant Staphylococcus aureus (MRSA) presents a critical public health threat, arising from its capacity to resist β-lactam antibiotics due to acquisition of the mecA gene within the staphylococcal cassette chromosome mec (SCCmec). This gene encodes penicillin-binding protein 2a (PBP2a), which impairs binding efficacy of methicillin and other β-lactams. MRSA has evolved into distinct clonal lineages impacting humans and animals alike, reinforcing its significance within...
    26
    Microbes in the Production of Fermented Foods01:27

    Microbes in the Production of Fermented Foods

    Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
    154