Antimicrobial Activity of Lactic Acid Bacteria Starters against Acid Tolerant, Antibiotic Resistant, and Potentially Virulent Isolated from a Fermented Sorghum-Millet Beverage.

Bacterial contamination of fermented foods is a serious global food safety challenge that requires effective control strategies. This study characterized presumptive isolated from , a traditional fermented cereal beverage from Uganda. Thereafter, the antimicrobial effect of lactic acid bacteria (LAB) previously isolated from against the , was examined. The presumptive was incubated in brain heart infusion broth (pH = 3.6) at 25°C for 48 h. The most acid-stable strains were clustered using (GTG) rep-PCR fingerprinting and identified using 16S rRNA sequencing. was screened for toxins ( and ) and () virulence genes as well as antibiotic resistance. The spot-on-the-lawn method was used to evaluate antimicrobial activity. Eighteen isolates were acid stable and are identified as , , and The 2 gene and antibiotic resistance were detected in some . isolates. The LAB were antagonistic against the . Lactic acid bacteria from traditional fermented foods can be applied in food processing to inhibit pathogens. lactic acid bacteria could be used to improve the safety of fermented foods.