Enhancing Antimicrobial Activity of Moringa oleifera Leaf through Biofermentation with Mixed Lactic Acid Bacteria

Abstract

Antibiotic resistance has become a major global health issue due to the reduced effectiveness of conventional antibiotics and the slow development of new drugs. As an alternative, Moringa oleifera have gained attention for their therapeutic potential, as its leaves contain bioactive compounds such as flavonoids, phenolics, and alkaloids with known antibacterial properties, although their efficacy can be influenced by the processing method used. This study aims to evaluate the antibacterial activity of M. oleifera leaf (MOL) extract fermented with various lactic acid bacteria (LAB) species against Escherichia coli and Staphylococcus aureus, and to compare the effects of single, double, and triple LAB combinations to determine whether mixed species fermentation enhances antimicrobial potency.