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Modulation of Anti-Microbial Resistant Salmonella heidelberg Using Synbiotics (Probiotics and Prebiotics) in Two In-Vitro Assays (Cross-Streaking and Agar Wells Diffusion)

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Document pages: 18 pages

Abstract: Salmonellosis is the most prevalent bacterial foodborne disease in manycountries worldwide. Utilization of probiotics is one of the most accepted waysto reduce Salmonella,especially lactic acid bacteria, as it has proven to reduce the enteric pathogens in monogastricand ruminant livestock animals through different mechanisms such asantimicrobials production, competitive adhesion to the gastrointestinal tract,and immune stimulation. Prebiotics could be utilized solely for health benefitsas an alternative to probiotics or in addition to probiotics for a synergisticeffect known as synbiotics. The aim of this study was to compare effects ofdifferent probiotic strains (Lactobacillus acidophilus (La-14), Lactobacillus paracasei (Lpc-37), Streptococcusthermophiles (St-21), Bifidobacterium bifidum (Bb-06),and Aspergillus niger (ATCC&#17416888TM) andwithout prebiotics (Mannose; Xylose; Galactooligosaccharides GOS; Inulin; andDandelion extract) on lowering Salmonellaheidelberg CFU in vitro.Different inhibition levels probiotic strains were assessed and compared in thepresence and absence of 2.5 prebiotic compounds using cross-streaking and agarwell diffusion assays. Recommendations for the growth of selectedmicroorganisms such as temperature and oxygen conditions were taken intoconsideration. All the analysis was conducted in triplicates. The results showed thatall the probiotics strains except S. thermophiles wereable to significantly (P S. heidelberg inat least one of the assays. The difference in inhibition percentage confirms that probioticstrains have multiple inhibition mechanisms, such as production ofantimicrobials, lower pH by producing organic acids (acetic acid, lactic acid,etc.), and inhibition of pathogen’s virulence factor expression, and production of lipopolysaccharidesolubilizing compounds.

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