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pH-, lactic acid-, and non-lactic acid-dependent activities of probiotic lactobacilli against salmonella enterica serovar typhimurium

Fayol-Messaoudi, D., Berger, C. N., Coconnier-Polter, M.-H., Lievin-Le Moal, V. and Servin, A. L. 2005. pH-, lactic acid-, and non-lactic acid-dependent activities of probiotic lactobacilli against salmonella enterica serovar typhimurium. Applied and Environmental Microbiology 71 (10) , pp. 6008-6013. 10.1128/AEM.71.10.6008-6013.2005

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Abstract

The mechanism(s) underlying the antibacterial activity of probiotic Lactobacillus strains appears to be multifactorial and includes lowering of the pH and the production of lactic acid and of antibacterial compounds, including bacteriocins and nonbacteriocin, non-lactic acid molecules. Addition of Dulbecco’s modified Eagle’s minimum essential medium to the incubating medium delays the killing activity of lactic acid. We found that the probiotic strains Lactobacillus johnsonii La1, Lactobacillus rhamnosus GG, Lactobacillus casei Shirota YIT9029, L. casei DN-114 001, and L. rhamnosus GR1 induced a dramatic decrease in the viability of Salmonella enterica serovar Typhimurium SL1344 mainly attributable to non-lactic acid molecule(s) present in the cell-free culture supernatant (CFCS). These molecules were more active against serovar Typhimurium SL1344 in the exponential growth phase than in the stationary growth phase. We also showed that the production of the non-lactic acid substance(s) responsible for the killing activity was dependent on growth temperature and that both unstable and stable substances with killing activity were present in the CFCSs. We found that the complete inhibition of serovar Typhimurium SL1344 growth results from a pH-lowering effect.

Item Type: Article
Date Type: Publication
Status: Published
Schools: Biosciences
Publisher: American Society for Microbiology
ISSN: 0099-2240
Date of Acceptance: 24 April 2005
Last Modified: 01 May 2019 15:21
URI: http://orca.cf.ac.uk/id/eprint/114729

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