Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV, Issue 2
Written by Daniel NIŢOI, Camelia Filofteia DIGUŢĂ, Florentina MATEI, Călina Petruţa CORNEA
Candida, known as an “opportunistic” human pathogen, has coevolved with humans by persisting in mucosa and on the skin. The mechanism and factors determining the transformation of the “conolization” status into disease status is still under research. However, new preventive solutions for such events are under investigation. In our study we have tried to prove that some lactic acid bacteria (LAB), isolated from natural fermented food sources (Kombucha and fermented cocoa beans) have inhibitory effect on different species of Candida with different pathogenic potential (C. albicans, C. parapsilosis, C. krusei and C. guilliermondii). The inhibitory tests employed two different methods (transversal and radial strike). Among nine LAB strains isolated from cocoa beans fermentation, two have significant inhibitory activity against Candida parapsilosis. In the case of Kombucha source, two out of seven LAB strains have significant inhibitory activity against Candida albicans, Candida krusei and Candida parapsilosis; low level inhibition has been noticed against Candida guilliermondii. When mixing different combination of LAB from both natural sources, the anti-Candida effect was neither augmented, nor decreased.
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