Production of organic acids by probiotic lactobacilli can be used to reduce pathogen load in poultry.

Probiotic Lactobacillus can be used to reduce the colonization of pathogenic bacteria in food animals, and therefore reduce the risk of foodborne illness to consumers. As a model system, we examined the mechanism of protection conferred by Lactobacillus species to inhibit C. jejuni growth in vitro a...

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Autores principales:	Jason M Neal-McKinney, Xiaonan Lu, Tri Duong, Charles L Larson, Douglas R Call, Devendra H Shah, Michael E Konkel
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2012
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/d159d13a35424841a8838dc32f1e5537
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spelling	oai:doaj.org-article:d159d13a35424841a8838dc32f1e55372021-11-18T07:06:45ZProduction of organic acids by probiotic lactobacilli can be used to reduce pathogen load in poultry.1932-620310.1371/journal.pone.0043928https://doaj.org/article/d159d13a35424841a8838dc32f1e55372012-01-01T00:00:00Zhttps://www.ncbi.nlm.nih.gov/pmc/articles/pmid/22962594/?tool=EBIhttps://doaj.org/toc/1932-6203Probiotic Lactobacillus can be used to reduce the colonization of pathogenic bacteria in food animals, and therefore reduce the risk of foodborne illness to consumers. As a model system, we examined the mechanism of protection conferred by Lactobacillus species to inhibit C. jejuni growth in vitro and reduce colonization in broiler chickens. Possible mechanisms for the reduction of pathogens by lactobacilli include: 1) stimulation of adaptive immunity; 2) alteration of the cecal microbiome; and, 3) production of inhibitory metabolites, such as organic acids. The Lactobacillus species produced lactic acid at concentrations sufficient to kill C. jejuni in vitro. We determined that lactic acid produced by Lactobacillus disrupted the membrane of C. jejuni, as judged by biophotonics. The spectral features obtained using Fourier-transform infrared (FT-IR) and Raman spectroscopy techniques were used to accurately predict bacterial viability and differentiate C. jejuni samples according to lactic acid treatment. FT-IR spectral features of C. jejuni and Lactobacillus grown in co-culture revealed that the metabolism was dominated by Lactobacillus prior to the killing of C. jejuni. Based on our results, the development of future competitive exclusion strategies should include the evaluation of organic acid production.Jason M Neal-McKinneyXiaonan LuTri DuongCharles L LarsonDouglas R CallDevendra H ShahMichael E KonkelPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 7, Iss 9, p e43928 (2012)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Jason M Neal-McKinney Xiaonan Lu Tri Duong Charles L Larson Douglas R Call Devendra H Shah Michael E Konkel Production of organic acids by probiotic lactobacilli can be used to reduce pathogen load in poultry.
description	Probiotic Lactobacillus can be used to reduce the colonization of pathogenic bacteria in food animals, and therefore reduce the risk of foodborne illness to consumers. As a model system, we examined the mechanism of protection conferred by Lactobacillus species to inhibit C. jejuni growth in vitro and reduce colonization in broiler chickens. Possible mechanisms for the reduction of pathogens by lactobacilli include: 1) stimulation of adaptive immunity; 2) alteration of the cecal microbiome; and, 3) production of inhibitory metabolites, such as organic acids. The Lactobacillus species produced lactic acid at concentrations sufficient to kill C. jejuni in vitro. We determined that lactic acid produced by Lactobacillus disrupted the membrane of C. jejuni, as judged by biophotonics. The spectral features obtained using Fourier-transform infrared (FT-IR) and Raman spectroscopy techniques were used to accurately predict bacterial viability and differentiate C. jejuni samples according to lactic acid treatment. FT-IR spectral features of C. jejuni and Lactobacillus grown in co-culture revealed that the metabolism was dominated by Lactobacillus prior to the killing of C. jejuni. Based on our results, the development of future competitive exclusion strategies should include the evaluation of organic acid production.
format	article
author	Jason M Neal-McKinney Xiaonan Lu Tri Duong Charles L Larson Douglas R Call Devendra H Shah Michael E Konkel
author_facet	Jason M Neal-McKinney Xiaonan Lu Tri Duong Charles L Larson Douglas R Call Devendra H Shah Michael E Konkel
author_sort	Jason M Neal-McKinney
title	Production of organic acids by probiotic lactobacilli can be used to reduce pathogen load in poultry.
title_short	Production of organic acids by probiotic lactobacilli can be used to reduce pathogen load in poultry.
title_full	Production of organic acids by probiotic lactobacilli can be used to reduce pathogen load in poultry.
title_fullStr	Production of organic acids by probiotic lactobacilli can be used to reduce pathogen load in poultry.
title_full_unstemmed	Production of organic acids by probiotic lactobacilli can be used to reduce pathogen load in poultry.
title_sort	production of organic acids by probiotic lactobacilli can be used to reduce pathogen load in poultry.
publisher	Public Library of Science (PLoS)
publishDate	2012
url	https://doaj.org/article/d159d13a35424841a8838dc32f1e5537
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Production of organic acids by probiotic lactobacilli can be used to reduce pathogen load in poultry.

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