Characterization of the Antimicrobial Activity of Probiotic Microorganisms Isolated from Dairy and Non-dairy Products

Present study focuses on the antimicrobial activity and biochemical characteristics of probiotic microorganisms isolated from various dairy and non-dairy products. The antimicrobial activity were employed to test the effectiveness of the probiotics against several common food borne pathogens, including Salmonella enterica ser. typhi, Listeria monocytogenes, Staphylococcus aureus sub sp. aureus, Pseudomonas aeruginosa and Escherichia coli. The results revealed that probiotics isolated from non-dairy products generally exhibited more pronounced antimicrobial properties compared to those from dairy products. Specifically, non-dairy isolates, particularly those from mango pickles and vinegar, demonstrated larger zones of inhibition and lower Minimum Inhibitory Concentrations (MICs) against the tested pathogens. This indicates that non-dairy probiotics have a stronger ability to inhibit the growth of harmful bacteria. Biochemically, nondairy probiotics showed diverse carbohydrate fermentation profiles and varying enzyme activities, suggesting a greater metabolic versatility. These characteristics align with previous studies that underscore the enhanced antimicrobial efficacy and potential health benefits of non-dairy probiotics due to their diverse metabolic capabilities. Non-dairy probiotics consistently showed more effective inhibition of pathogens, reinforcing the notion that probiotics from nondairy sources may offer superior antimicrobial and health-promoting benefits. Major Findings: The major findings of the article highlight the possibility of non-dairy probiotics as viable alternatives to dairy probiotics, especially for people who are lactose intolerant, allergic to dairy, or follow a vegan diet. Future research could identify the functional contributions of these strains, potentially improving the quality and safety of fermented foods. The antimicrobial properties of these strains are comparable regardless of their origin, whether from dairy or non-dairy sources. The diverse metabolic capabilities and specific bioactive compounds found in non-dairy matrices, such as polyphenols and fibers, likely contribute to these superior properties. These findings align with previous research, which has highlighted both the strong antimicrobial and health-promoting effects of probiotics while also underscoring the unique advantages of non-dairy sources.