Antimicrobial Activity of Fermented Moringa Oleifera Leaves Extracts Against Salmonella Typhi and Bacillus Subtilis

Abstract

Antibiotic resistance (AR) that significantly impacts public health has accelerated the emergence of discovering active antimicrobial agents in natural sources since current antibiotics are less effective in treating infections against pathogens. As M. oleifera has been regarded as one of plants with the greatest reservoirs of phytochemicals, the extracts from M. oleifera leaves have attracted researchers to find novel and active metabolites. However, the extraction of M. oleifera leaf derivatives remains the crucial element in obtaining enhanced yields. Limitations in conventional extraction methods, like high solvent consumption have led to advancements in greener extraction methods such as microbial fermentation using LAB have improved efficiency and compound yield. Therefore, this study aims to develop fermented derivatives of M. oleifera leaf extract through single-strain and co-culture fermentation using Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus casei Shirota and to assess the antibacterial efficacy of fermented M. oleifera leaf extract derivatives against Bacillus subtilis and Salmonella typhi. These extracts are believed to possess antimicrobial activity against various pathogens.