Modulation of Anti-Microbial Resistant Salmonella heidelberg Using Synbiotics (Probiotics and Prebiotics) in Two In-Vitro Assays (Cross-Streaking and Agar Wells Diffusion)
Salmonellosis is the most prevalent bacterial foodborne disease in many
countries worldwide. Utilization of probiotics is one of the most accepted ways
to reduceSalmonella,
especially lactic acid bacteria, as it has proven to reduce the entericpathogens 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 (Lactobacillus acidophilus (La-14), Lactobacillus paracasei (Lpc-37),Streptococcus
thermophiles (St-21), Bifidobacterium bifidum (Bb-06),
and Aspergillus niger (ATCC®16888TM) and
without prebiotics (Mannose; Xylose; Galactooligosaccharides GOS; Inulin; and
Dandelion extract) on lowering Salmonella
heidelberg CFU in vitro.
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.
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