Salmonellosis is the most prevalent bacterial foodborne disease in many countries worldwide. Utilization of probiotics is one of the most accepted ways to reduce<span style="font-family:;" "="&q...Salmonellosis is the most prevalent bacterial foodborne disease in many countries worldwide. Utilization of probiotics is one of the most accepted ways to reduce<span style="font-family:;" "=""> </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;">, especially lactic acid bacteria, as it has proven to reduce the enteric</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">pathogens in monogastric and ruminant livestock animals through different mechanisms such as antimicrobials production, competitive adhesion to the gastrointestinal tract, and immune stimulation. Prebiotics could be utilized solely for health benefits as an alternative to probiotics or in addition to probiotics for a synergistic effect known as synbiotics. The aim of this study was to compare effects of different probiotic strains (</span><i><span style="font-family:Verdana;">Lactobacillus acidophilus </span></i><span style="font-family:Verdana;">(La-14)</span><span><span style="font-family:Verdana;">,</span><i><span style="font-family:Verdana;"> Lactobacillus paracasei </span></i></span><span style="font-family:Verdana;">(Lpc-37)</span><span><span style="font-family:Verdana;">,</span><i> <span style="font-family:Verdana;">Streptococcus thermophiles </span></i></span><span></span><span style="font-family:Verdana;">(St-21)</span><span><span style="font-family:Verdana;">,</span><i><span style="font-family:Verdana;"> Bifidobacterium bifidum </span></i></span><span style="font-family:Verdana;">(Bb-06), and </span><i><span style="font-family:Verdana;">Aspergillus niger </span></i><span style="font-family:Verdana;">(ATCC<span style="font-family:Verdana, Helvetica, Arial;white-space:normal;background-color:#FFFFFF;">®</span>16888</span></span><sup><span style="font-family:Verdana;">TM</span></sup><span style="font-family:Verdana;">)</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> and without prebiotics (Mannose;Xylose;Galactooligosaccharides GOS;Inulin;and Dandelion extract) on lowering </span><i><span style="font-family:Verdana;">Salmonella heidelberg</span></i><span style="font-family:Verdana;"> CFU </span><i><span style="font-family:Verdana;">in vitro</span></i><span style="font-family:Verdana;">. Different inhibition levels probiotic strains were assessed and compared in the presence and absence of 2.5% prebiotic compounds using cross-streaking and agar well diffusion assays. Recommendations for the growth of selected microorganisms such as temperature and oxygen conditions were taken into consideration. All the analysis was conducted in triplicates.</span></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">The results showed that all the probiotics strains except</span><span style="font-family:;" "=""> </span><i><span style="font-family:Verdana;">S. thermophiles </span></i><span style="font-family:;" "=""><span style="font-family:Verdana;">were able to significantly (</span><i><span style="font-family:Verdana;">P </span></i><span style="font-family:Verdana;">< 0.05) inhibit the growth of </span><i><span style="font-family:Verdana;">S. heidelberg </span></i><span style="font-family:Verdana;">in at least one of the assays. The difference in</span></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">inhibition percentage confirms that probiotic strains have multiple inhibition mechanisms, such as production of antimicrobials, lower pH by producing organic acids (acetic acid, lactic acid, etc.), and inhibition of pathogen</span><span style="font-family:Verdana;">’</span><span style="font-family:Verdana;">s virulence factor expression, and production of lipopolysaccharide solubilizing compounds.</span>展开更多
文摘Salmonellosis is the most prevalent bacterial foodborne disease in many countries worldwide. Utilization of probiotics is one of the most accepted ways to reduce<span style="font-family:;" "=""> </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;">, especially lactic acid bacteria, as it has proven to reduce the enteric</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">pathogens in monogastric and ruminant livestock animals through different mechanisms such as antimicrobials production, competitive adhesion to the gastrointestinal tract, and immune stimulation. Prebiotics could be utilized solely for health benefits as an alternative to probiotics or in addition to probiotics for a synergistic effect known as synbiotics. The aim of this study was to compare effects of different probiotic strains (</span><i><span style="font-family:Verdana;">Lactobacillus acidophilus </span></i><span style="font-family:Verdana;">(La-14)</span><span><span style="font-family:Verdana;">,</span><i><span style="font-family:Verdana;"> Lactobacillus paracasei </span></i></span><span style="font-family:Verdana;">(Lpc-37)</span><span><span style="font-family:Verdana;">,</span><i> <span style="font-family:Verdana;">Streptococcus thermophiles </span></i></span><span></span><span style="font-family:Verdana;">(St-21)</span><span><span style="font-family:Verdana;">,</span><i><span style="font-family:Verdana;"> Bifidobacterium bifidum </span></i></span><span style="font-family:Verdana;">(Bb-06), and </span><i><span style="font-family:Verdana;">Aspergillus niger </span></i><span style="font-family:Verdana;">(ATCC<span style="font-family:Verdana, Helvetica, Arial;white-space:normal;background-color:#FFFFFF;">®</span>16888</span></span><sup><span style="font-family:Verdana;">TM</span></sup><span style="font-family:Verdana;">)</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> and without prebiotics (Mannose;Xylose;Galactooligosaccharides GOS;Inulin;and Dandelion extract) on lowering </span><i><span style="font-family:Verdana;">Salmonella heidelberg</span></i><span style="font-family:Verdana;"> CFU </span><i><span style="font-family:Verdana;">in vitro</span></i><span style="font-family:Verdana;">. Different inhibition levels probiotic strains were assessed and compared in the presence and absence of 2.5% prebiotic compounds using cross-streaking and agar well diffusion assays. Recommendations for the growth of selected microorganisms such as temperature and oxygen conditions were taken into consideration. All the analysis was conducted in triplicates.</span></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">The results showed that all the probiotics strains except</span><span style="font-family:;" "=""> </span><i><span style="font-family:Verdana;">S. thermophiles </span></i><span style="font-family:;" "=""><span style="font-family:Verdana;">were able to significantly (</span><i><span style="font-family:Verdana;">P </span></i><span style="font-family:Verdana;">< 0.05) inhibit the growth of </span><i><span style="font-family:Verdana;">S. heidelberg </span></i><span style="font-family:Verdana;">in at least one of the assays. The difference in</span></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">inhibition percentage confirms that probiotic strains have multiple inhibition mechanisms, such as production of antimicrobials, lower pH by producing organic acids (acetic acid, lactic acid, etc.), and inhibition of pathogen</span><span style="font-family:Verdana;">’</span><span style="font-family:Verdana;">s virulence factor expression, and production of lipopolysaccharide solubilizing compounds.</span>