Graduate Program in Animal Science, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, Rua Imaculada Conceição 1155 - Prado Velho, Curitiba, PR, 80215-901, Brazil.
Undergraduate Program in Biotechnology, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, Rua Imaculada Conceição 1155 - Prado Velho, Curitiba, PR, 80215-901, Brazil.
Vet Res Commun. 2023 Sep;47(3):1357-1368. doi: 10.1007/s11259-023-10083-4. Epub 2023 Feb 24.
Lactic acid bacteria (LAB) are an important option for Salmonella control in animal production, resulting in lower antibiotic use. The objective of this research was to isolate LAB from meat products and from commercial probiotics sold as nutritional supplements for in vitro verification of their bioprotective potential. Eleven bacteria were identified as Pediococcus acidilactici, two as Lacticaseibacillus rhamnosus, one as Lacticaseibacillus paracasei paracasei, one as Limosilactobacillus fermentum, and one as a consortium of Lactobacillus delbrueckii bulgaricus and L. fermentum. All bacteria showed inhibitory activity against Salmonella, with emphasis on the inhibition of P. acidilactici PUCPR 011 against Salmonella Enteritidis 33SUSUP, S. Enteritidis 9SUSP, S. Enteritidis 56301, S. Enteritidis CRIFS 1016, Salmonella Typhimurium ATCC 14,028, and Salmonella Gallinarum AL 1138, with inhibition halos of 7.3 ± 0.5 mm, 7.7 ± 1.0 mm, 9.0 ± 1.8 mm, 7.3 ± 0.5 mm, 7.7 ± 1.0 mm, and 7.3 ± 0.5, respectively. The isolates P. acidilactici PUCPR 011, P. acidilactici PUCPR 012, P. acidilactici PUCPR 014, L. fermentum PUCPR 005, L. paracasei paracasei PUCPR 013, and L. rhamnosus PUCPR 010 showed inhibition greater than 2 mm against at least 3 Salmonella and were used for encapsulation and in vitro digestion. The encapsulation efficiency ranged from 76.89 ± 1.54 to 116.48 ± 2.23%, and the population after 12 months of storage was from 5.31 ± 0.17 to 9.46 ± 0.09 log CFU/g. When simulating swine and chicken digestion, there was a large reduction in bacterial viability, stabilizing at concentrations close to 2.5 log CFU/mL after the analyses. The analyzed bacteria showed strong in vitro bioprotective potential; further analyses are required to determine in vivo effectiveness.
乳酸菌（LAB）是动物生产中控制沙门氏菌的重要选择，可减少抗生素的使用。本研究的目的是从肉类产品和商业益生菌中分离 LAB，并进行体外验证其生物保护潜力。从 11 株细菌中鉴定出嗜酸乳杆菌，2 株为鼠李糖乳杆菌，1 株为副干酪乳杆菌，1 株为发酵乳杆菌，1 株为保加利亚乳杆菌和发酵乳杆菌的混合物。所有细菌均对沙门氏菌表现出抑制活性，其中嗜酸乳杆菌 PUCPR 011 对肠炎沙门氏菌 33SUSUP、肠炎沙门氏菌 9SUSP、肠炎沙门氏菌 56301、肠炎沙门氏菌 CRIFS 1016、鼠伤寒沙门氏菌 ATCC 14028 和鸡白痢沙门氏菌 AL 1138 的抑制作用最强，抑菌圈分别为 7.3±0.5mm、7.7±1.0mm、9.0±1.8mm、7.3±0.5mm、7.7±1.0mm 和 7.3±0.5mm。分离出的嗜酸乳杆菌 PUCPR 011、嗜酸乳杆菌 PUCPR 012、嗜酸乳杆菌 PUCPR 014、发酵乳杆菌 PUCPR 005、副干酪乳杆菌 paracasei PUCPR 013 和鼠李糖乳杆菌 PUCPR 010 对至少 3 种沙门氏菌的抑制作用大于 2mm，用于包埋和体外消化。包埋效率范围为 76.89±1.54%至 116.48±2.23%，贮藏 12 个月后的活菌数为 5.31±0.17 至 9.46±0.09log CFU/g。在模拟猪和鸡消化时，细菌活力有很大降低，分析后稳定在接近 2.5log CFU/mL 的浓度。分析的细菌显示出很强的体外生物保护潜力；需要进一步分析以确定体内效果。
