The strain, Lactobacillus parafarraginis KU495926, identified by 16S rRNA, was isolated from a sample of commercial yogurt – and showed typical characteristics, said those behind the research.
However, screening of the antimicrobial activity showed that an isolate from the strain – which is a unique bacteriocin-like peptide – blocked the growth of several multidrug-resistant / extended-spectrum beta-lactamase gram-negative bacterial pathogens.
Bacteriocins are antimicrobial peptides produced by bacteria and released to kill other related bacteria. The identified bacteriocin from Lactobacillus parafarraginis KU495926 is heat stable up to 121°C.
"Considering the current upsurge of antibiotic resistance in hospitals, especially among the gram-negative bacteria, and the exigent need to find viable alternatives, findings from the study may hold promise for possible therapeutic application," said Rachelle Allen-McFarlane, doctoral candidate in the Biology Department at Howard University, Washington, D.C.
The study data was presented at ASM Microbe 2017 in New Orleans, Louisiana.