The present study was aimed to investigate if ?-Poly Lysine (? PL) has the potential to be repurposed for treating MRSA. Poly Lysine (? PL) was tested for anti MRSA activity by disc diffusion assay against 5-100 µg/ml and the Minimal Inhibitory Concentration was determined by the broth micro dilution method. The disc diffusion assay was also used to do preliminary screen of ? PL to know its antimicrobial activity. All experiments were performed at sub-MIC of ? PL so that the bacteria do not come under stress (microbicidal effect). The mecA genotype was confirmed by PCR after every passage and the reversibility of MRSA phenotype was investigated after successive passages on agar plates by disc diffusion against Cefoxitin and Oxacillin. The morphological changes were observed under SEM. The MICs of ? PL was 12.5 µg/ml and 20 µg/ml for MSSA and MRSA isolates respectively by disc diffusion method. However, the MICs determined by broth micro dilution method were 6.25 µg/ml for both MSSA and MRSA isolates. The anti-MRSA activity of ? PL is inducible in the bacteria. After four passages, the Cefoxitin inhibition zone increased from 0 mm to 18 mm. mecA could be detected in cells of all passages. The cells started collapsing after the first passage and appeared elongated with indentations, lysed, distorted and membrane severely disrupted with increasing passages. ?- PL inhibited the growth of MSSA and MRSA. It also reversed MRSA phenotype and restored sensitivity of the bacteria to methicillin. It appears to act through an independent mechanism. ? PL could be re-purposed to treat MRSA and also used in co-therapy to avoid development of drug resistance

Now a day’s fortified foods with probiotics are more attractive due to their health benefits in human beings. Microencapsulation technique is a process to entrap a substance in a suitable material in order to generate particles with diameters of a few micrometers. The method of microencapsulation and concentration of coating material have a significant impact on the probiotic survivability and size of powder particle obtained. Milk protein (casein) used as coating material with spray drying process gave minimum powder particle size 347.7 d.nm (6% casein) in addition to obtain maximum survivability of 61.28% with 8% casein after 12 h exposure to gastric juice at pH 3.0 and in simulated bile salts at 1.0% with survivability of 85.64% (6% casein) in in vitro condition. The microencapsulated powders containing L. fermentum MTCC 8711 were stored at refrigerator (4°C) and room temperature (37°C) up to 30 days. The survivability of L. fermentum MTCC 8711 was found better at 4°C storage conditions which indicate that microencapsulated powder can be stored at refrigerated condition up to 20 days and storage up to 10 days at 37°C. However, they were remained in the level of recommendation probiotic cell population of 8.8×10? (4°C) & 4.7×10? (37°C) cfu/g at the end of 30 days, which was recommended for probiotic formulations