Avaliação da capacidade inibitória de cepas probióticas isoladas ou em blend sobre Salmonella Heidelberg

Abstract

Salmonellosis is an important disease that affects humans and animals. As products from the chicken and egg chain are the main carriers of Salmonella, control of this pathogen is extremely important due to public health and because some serotypes cause irreparable losses in production. Due to the emergence of resistance to antimicrobials, it is necessary to search for alternative methods of controlling Salmonella. Therefore, this work aimed to evaluate the inhibitory capacity of isolated or blended probiotic strains on Salmonella Heidelberg (SH). The test was carried out on three SH isolates from broiler chickens. The following probiotic bacteria were evaluated: Enterococcus faecium (IMEVE ®️), Bifidobacterium bifidum (IMEVE ®️), Bacillus cereus var. toyoi (IMEVE ®️), Bacillus subtilis (IMEVE ®️), Bacillus licheniformis (IMEVE ®️), Lactobacillus acidophilus (IMEVE ®️). Furthermore, the interaction between them was tested, with blend 1 composed of L. acidophilus, E. faecium, and B. bifidum, and blend 2 composed of B. cereus var. toyoi, B. subtilis, and B. licheniformis. In parallel, a negative control (without bacteria), a positive control (only the probiotic bacteria), and a control with the pathogenic bacteria and an enrofloxacin disc were tested. The different probiotic strains alone did not show effects on any SH tested. Blend 1 showed a very strong inhibition effect and blend 2 a moderate inhibition on three SH isolates. The interaction of lactic acid bacteria or bacteria of the Bacillus genus results in a synergism capable of inhibiting SH compared to each probiotic bacteria alone.