Abstract
The probiotic potential and antimicrobial activity of Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bifidobacterium longum were investigated against Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes. Selected strains were subjected to different acid levels (pH 2.5–6.0) and bile concentrations (1.0–3.0%). Strains were also evaluated for their antimicrobial activity by agar spot test. The potential probiotic strains tolerated pH 3.5 and above without statistically significant growth reduction. However, at pH 2.5, a significant (p < 0.05) growth reduction occurred after 1 h for L. plantarum (4.32 log CFU/mL) and B. longum (5.71 log CFU/mL). S. cerevisiae maintained steady cell counts for the entire treatment period without a statistically significant (p > 0.05) reduction (0.39 log CFU/mL). The results indicate at 3% bile concertation, 1.86 log CFU/mL reduction was observed for L. plantarum, while S. cerevisiae, and B. longum growth increased by 0.06 and 0.37 log CFU/mL, respectively. L. plantarum and B. longum demonstrated antimicrobial activity against E. coli O157:H7, S. typhimurium and L. monocytogenes. However, S. cerevisiae did not display any inhibition to any of the pathogens. The results indicate that L. plantarum and B. longum present probiotic potential for controlling E. coli O157:H7, S. and L. monocytogenes in poultry.
Highlights
The poultry industry is slowing turning away from antibiotics, owing to the rising public health concern over antibiotic-resistant pathogens
We investigated the acid and bile tolerance of L. plantarum, S. cerevisiae, and B. longum and their ability to inhibit the growth of E. coli O157:H7, S. enterica serovar Typhimurium, and L. monocytogenes
S. cerevisiae did not show any antimicrobial activity against E. coli O157:H7, S. typhimurium, and L. monocytogenes
Summary
The poultry industry is slowing turning away from antibiotics, owing to the rising public health concern over antibiotic-resistant pathogens. The imprudent use of antibiotics in the poultry industry is associated with the development of antimicrobial resistance [1,2]. Antimicrobial resistance in food animals is a major concern due to the potential dissemination of resistant pathogens to humans via the food chain [3]. The use of antibiotics in animal production make food unsafe due to the accumulation of residues in edible tissue [7,8]. These residues in meats have been reported to cause allergies in hypersensitive consumers [9]. Antibiotics used at sub therapeutic doses have been restricted in many countries including the EU and USA [10,11]
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