Evaluation of antifungal activity of lactic acid bacteria from locally sourced yoghurts on isolates of Candida Albicans from cases of vaginitis

Abstract

This study assessed antifungal activity of lactic acid bacteria from locally made yoghurts on isolates of candida albicans from cases of  vaginitis. Locally sourced yoghurt samples were cultured on MRS agar and incubated anaerobically at optimum temperature for the  isolation of Lactic Acid Bacteria. The pH and total viable counts parameters of the isolates from the samples were determined. Isolates of Candida albicans from cases of vaginitis collected were biochemically confirmed after SDA plated. The isolates were exposed to antifungal  agents with varied concentrations and thereafter, challenged with Lactic Acid Bacteria laden yoghurt samples prepared in  varied concentration on MRS agar overlayered with SDA. Plasmid DNA of the LAB isolates were determined. The isolates of Candida  albicans exhibited 100% resistance to conventional antifungal agents exposed with the exception of Candida albicans 1 that were  susceptible to all the antifungal agents while Candida albicans 4 was susceptible to amphotericin B, fluconazole, and nystatin. Three(3) of  the four (4) isolates of Candida albicans challenged with Habib (LABHAY) and Tunik(LAB TY ) yoghurt were 100% susceptible the LAB  laden yoghurt samples while Candida albicans isolates 3 (Ca3) were (100%) resistant to LABHAY and LAB TY. Of the the four(4) isolates of  Candida albicans were(100%) susceptible to Cedaar (LABCY) and Fan milk(LABFM) yoghurt and while Candida albicans isolates number 3  (Ca3) exhibited resistance to LABCY and LABFM. Lactic Acid Bacteria in this study, exhibited remarkable antifungal activity on Candida  albicans isolates from cases of vaginitis. This property could be exploited as a bio-protective and therapeutic option, for cases of Candida  albicans and fungi with related features.