WITHDRAWN: Antimicrobial Potentials of Lactic Acid Bacteria Associated with Leaves Consumed Raw and Utilized in Culinary Applications

Antimicrobial compounds are natural or synthetic, Possess the ability to either eliminate or inhibit the growth of microorganisms, including bacteria, fungi, and algae. Microorganisms employ this ability as a strategic advantage in their ecosystem, to eliminate rival organisms to secure essential resources. In this study, a total of 15 lactic acid bacterial strains were successfully isolated from eight phylloplanes of chekkurmanis (Sauropus androgynus), betel vine (Piper betle), brahmi (Centella asiatica), jackfruit (Artocarpus heterophyllus), pandan (Pandanus amaryllifolius), banana (Musa paradisiaca), turmeric (Curcuma longa) and castor (Ricinus communis) employed in culinary and salads. These isolates were morphologically and biochemically characterized and their antimicrobial activity was tested. The isolate LAB- 10 (chekkurmanis) showed the highest diameter of inhibition zone 2.86 and 4.79 cm and LAB- 15 (betle vine) showed 2.02 and 3.79 cm against Serratia marcescens and Bacillus subtilisrespectively. The antifungal activity of LAB-3 (brahmi) against Aspergillus flavus and Penicillium citrinum displayed colony inhibition diameter of 1.13 and 1.07 cm and LAB- 5 (banana) expressed diameter of 1.20 and 1.17 cm over the control; LAB-3 and LAB-5 inhibited fungal biomass by 83 and 90 %, LAB- 5 by 81 and 75 % against Aspergillus flavus and Penicillium citrinumrespectively. Hence, these lactic acid bacterial isolates can be considered as potential antimicrobial agents.