Antibacterial Assessment of Moringa oleifera Leaf Extracts Fermented by Various Lactic Acid Bacteria Against Serratia marcescens and Enterococcus faecalis

Abstract

The rise in mortality cause by antimicrobial resistance has become a threat to humans. Current antibiotics that are available no longer potent or effective, raising the need to find an alternative therapeutic agent. Herbal medicine such as Moringa oleifera are gaining attention as an alternative antimicrobial agent due to their various therapeutic phytochemicals content. Lactic acid bacteria (LAB) biofermentation is a green extraction method that offers enhanced bioavailability of the phytochemicals while offering probiotic benefits. However, there is a limited study in implementing co-culture of LAB in M. oleifera fermentation. Hence, this study aimed to explore whether the fermentation of M. oleifeira using three different species of Lactobacillus could boost its antibacterial activity efficacy.