1. Anti-Salmonella activity of lactobacilli from different habitats
- Author
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L. Dobreva, S. Danova, V. Georgieva, S. Georgieva, and M. Koprinarova
- Subjects
antimicrobial activity ,lactobaccillus spp. ,salmonella spp. ,Veterinary medicine ,SF600-1100 - Abstract
Lactic acid bacteria (LAB) may contribute to the food safety. In the present study, the antagonistic activity of 45 Bulgarian Lactobacillus homo- and heterofermentative strains of human and dairy ori-gin, and 4 multibacterial formulas against Salmonella enterica subsp. enterica serovar Typhimurium (S. Typhimurium) was assessed. In vitro tests were performed in different model systems milk, soymilk, De Man Rogose Sharp (MRS) medium, to simulate real conditions in the food chain. The highest antagonistic activity was observed with cell-free supernatants of exponential MRS broth cul-tures of the strains isolated from breast milk, followed by lactobacilli from white brined and green cheese. The detected antimicrobial activity against the pathogen was strain-specific and depended on the culture conditions. Lactobacillus (reclassified as Lactoplantibacillus) plantarum strains, culti-vated in skimmed milk and whey protein medium, were able to inhibit S. Typhimurium growth, while a limited inhibitory activity was detected for fermented soymilks. A bacteriocinogenic Ligilactobacil-lus (the previous Lactobacillus) salivarius strain reduced the number of living pathogenic cells during co-cultivation in whole milk. The inhibition was significant only when L. salivarius was inoculated in predominance. In case of underrepresented LAB number, S. Typhimurium over-growth was observed. Eight lactobacilli in combination as a multibacterial co-culture expressed synergic antagonistic effect against Salmonella and were pre-selected as promising. Further characterisation of their active me-tabolites, however, is needed before their classification as bio-protective agents.
- Published
- 2022
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