NATURAL ANTIBIOTICS CONTAINING A FERMENTATION PRODUCT OF GARLIC BY LACTOBACILLI
The present invention relates to an antibacterial composition including a fermented garlic solution that is fermented by lactic acid bacteria. More specifically, it provides an antibacterial substance active against gram-positive and gram-negative bacteria, yeast, and antibiotic-resistant bacteria. An antibacterial composition according to the present invention that includes a fermented garlic solution that is fermented by lactic acid bacteria as an active ingredient controls the growth of bacteria or fungi, and is thereby able to prevent and treat infections thereof.
1 . A method for preventing bacterial infection, which comprises a step of applying an antibacterial agent comprising one or more selected from the group consisting of a fermented garlic solution fermented by lactic acid bacteria, and a concentrate and a dried substance thereof as an active ingredient, to an animal.
2 . The method according to claim 1 , wherein said lactic acid bacteria is one or more selected from the group consisting of bacteria belonging to genus Weissella, Lactobacillus, Lactococcus, Enterococcus, Streptococcus , and Leuconostoc.
3 . The method according to claim 2 , wherein:
said lactic acid bacteria belonging to genus Weissella is one or more selected from the group consisting of Weissella koreensis, Weissella kimchii, Weissella cibaria , and Weissella confuse;
said lactic acid bacteria belonging to the genus Lactobacillus is one or more selected from the group consisting of Lactobacillus fermentum, Lactobacillus acidophilus, Lactobacillus delbrueckii spp. bulgaricus, Lactobacillus plantarum, Lactobacillus casei , and Lactobacillus reuteri;
said lactic acid bacteria belonging to the genus Lactococcus is one or more selected from the group consisting of Lactococcus lactis spp. lactis and Lactococcus lactis spp. Cremoris;
said lactic acid bacteria belonging to the genus Enterococcus is one or more selected from the group consisting of Enterococcus faecium and Enterococcus faecalis;
said lactic acid bacteria belonging to the genus Streptococcus is Streptococcus thermophilus ; and
said lactic acid bacteria belonging to the genus Leuconostoc is one or more selected from the group consisting of Leuconostoc lactis, Leuconostoc citreum , and Leuconostoc mesenteroides.
4 . The method according to claim 3 , wherein said lactic acid bacteria is one or more selected from the group consisting of Weissella koreensis KCTC 3621, Lactobacillus fermentum KCTC 3112, Lactobacillus acidophilus KCTC 3164, Lactobacillus delbrueckii spp. bulgaricus KCTC 3635, Lactococcus lactis spp. lactis KCTC 3769, Enterococcus faecium KCTC 3122, Streptococcus thermophilus KCTC 3658, and Leuconostoc lactis KCTC 3528.
5 . The method according to claim 1 , wherein said antibacterial agent has an antibacterial effect against one or more selected from the group consisting of gram-positive and gram-negative bacteria, yeast, and antibiotic-resistant bacteria.
6 . The method according to claim 5 , wherein:
said gram-positive bacteria is one or more selected from the group consisting of Staphylococcus aureus, Streptococcus pneumoniae, Streptococcus pyogenes , and Enterobacter cloacae;
said gram-negative bacteria is one or more selected from the group consisting of Escherichia coli, Klebsiella pneumoniae, Proteus mirabilis, Haemophilus parainfluenzae , and Pseudomonas aeruginosa;
said yeast is one or more selected from the group consisting of Candida albicans, Candida glabrata, Candida krusei , and Cryptococcus neoformans ; and
said antibiotic-resistant bacteria is a strain selected for its antibiotic-resistance to oxytetracycline from fecal excrement of poultry and swine.
7 . The method according to claim 1 , wherein said fermented garlic solution is obtained by fermenting garlic with lactic acid bacteria, in the form of a cell-containing and/or cell-free broth.