Antimicrobial Activity, Antibiotic Susceptibility, and Growth Kinetics of Lactic Acid Bacteria and Yeast Isolated from Selected Ugandan Cheese Varieties
DOI:
https://doi.org/10.24925/turjaf.v14i7.1911-1917.8773Keywords:
Antibiotic resistance , Ugandan cheese , Lactic acid bacteria , Antimicrobial activity , YeastsAbstract
Lactic acid bacteria and yeasts play essential roles in cheese fermentation, contributing to flavor development, microbial safety, and overall product quality. Beyond their technological functions, these microorganisms have attracted interest as natural biopreservation agents due to their ability to produce organic acids, bacteriocins, and antifungal metabolites. Since strains present in cheese may also be consumed directly, their antimicrobial properties, antibiotic resistance profiles, and growth behavior are important indicators of both technological potential and safety. This study investigated the antimicrobial activity, antibiotic susceptibility, and growth kinetics of lactic acid bacteria and yeast isolated from selected ripened Ugandan cheese varieties. Isolates were recovered using selective media and identified through morphological, biochemical, and molecular methods. Antimicrobial activity against selected foodborne pathogens was assessed using agar well diffusion, antibiotic susceptibility was evaluated using standard disc diffusion methods, and growth kinetics were determined in appropriate culture media. The results showed that Ugandan cheeses contain diverse microbial communities with isolates exhibiting varying levels of inhibitory activity against pathogenic bacteria. Some isolates demonstrated resistance to specific antibiotics, highlighting the need for continued safety assessment. Growth kinetic analyses showed that several isolates were well adapted to dairy environments, displaying characteristic acidification and growth profiles consistent with potential starter or adjunct culture applications. Overall, the findings demonstrate that ripened Ugandan cheeses harbor microbial strains with promising technological and antimicrobial traits suitable for use in artisanal or industrial cheese production. Further genomic characterization and safety evaluation are recommended to confirm their suitability for commercial application.
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