In vitro study of the antimicrobial effect of selected probiotics combined with prebiotics on Campylobacter jejuni.

IF 0.2 4区农林科学 Q4 CHEMISTRY, APPLIED

Archiv Fur Lebensmittelhygiene Pub Date : 2010-01-01 DOI:10.2376/0003-925X-61-132

K. Meremäe, M. Roasto, T. Tamme, M. Ivanova

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引用次数: 4

Abstract

The present study investigated the antimicrobial effect of Lactobacillus acidophilus, Lactobacillus fermentum, Bifidobacterium bifidum and Bifidobacterium longum with and without 1 % inulin or 1 % oligofructose on the survival and growth of antibiotic-resistant as well as susceptible C. jejuni strains (n = 6) using the co-culture experiments in vitro. The pH of the medium and certain organic acids produced by probiotic bacteria were also measured. High performance liquid chromatography (HPLC) was used to determine the concentrations of lactic and acetic acid. L. acidophilus with 1 % inulin or 1 % oligofructose and Bifidobacteria combined with 1 % oligofructose inhibited the growth of all the tested C. jejuni strains and none of the tested C. jejuni strains were detectable in 48 hours of coincubation. C. jejuni did not affect the growth of the probiotic strains. The antimicrobial activity of probiotics combined with prebiotics against C. jejuni was most probably associated with the reduction of pH via the production of organic acids in liquid media.

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选定益生菌联合益生元对空肠弯曲菌抑菌效果的体外研究。

本研究通过体外共培养实验，研究了添加和不添加1%菊粉或1%低聚果糖的嗜酸乳杆菌、发酵乳杆菌、两歧双歧杆菌和长双歧杆菌对耐药和敏感空肠梭菌(n = 6)存活和生长的影响。测定了培养基的pH值和益生菌产生的某些有机酸。采用高效液相色谱法测定乳酸和乙酸的浓度。1%菊粉和1%低聚果糖的嗜酸乳杆菌和1%低聚果糖的双歧杆菌对所有空肠梭菌的生长均有抑制作用，共孵育48 h后，所有空肠梭菌均未检出。空肠梭菌不影响益生菌的生长。益生菌与益生元联合使用对空肠梭菌的抑菌活性很可能与通过在液体培养基中产生有机酸来降低pH有关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Archiv Fur Lebensmittelhygiene 工程技术-毒理学

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： The "Journal of Food Safety and Food Quality“ provides a platform for papers including case studies and discussion papers dealing with topics from all areas of food hygiene (food originating from animals) including dairy hygiene, food monitoring, beef cattle and meat examination, meat hygiene and food technology.