In vitro antimicrobial activity of Lactobacillus acidophilus, Lactobacillus reuteri, and Bifidobacterium bifidum against food-borne pathogenic bacteria

Background and Aim : The global market for probiotics has been increasingly growing in recent years guided by the rising consumers' demand for healthy diets and wellness. The aim of the present study was to evaluate the in-vitro antimicrobial properties of probiotic bacteria including Lactobacillus acidophilus, L. reuteri, and Bifidobacterium bifidum against Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus, and Escherichia coli O۱۵۷:H۷.Methods : The in-vitro antibacterial properties of the probiotic microorganisms (۹ log CFU/ml) against the growth of ۹ log CFU/ml Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus, and Escherichia coli O۱۵۷:H۷ were evaluated using broth macrodilution method.Results : The results of the present study showed that the probiotic bacteria effectively reduced the growth of pathogenic microorganisms as follows: L. monocytogenes (-۳.۸۶ - -۵.۵۶) > S. aureus (-۲.۹۹ - -۳.۴۵) > S. typhimurium (-۲.۲۱ - -۲.۰۹) > E. coli O۱۵۷:H۷ (-۱.۴۵ - -۱.۱۱). The highest and lowest antimicrobial property was found for L. reuteri and B. bifidum, respectively.Conclusion : According to the results, addition of probiotic strains including L. acidophilus, L. reuteri, and B. bifidum could remarkably decrease the growth of S. aureus, L. monocytogenes, S. typhimurium, and E. coli O۱۵۷:H۷, which is an effective solution to the issue of safety in the food industry.

کلیدواژه ها:

Lactobacillus acidophilus ، Lactobacillus reuteri ، Bifidobacterium bifidum ، antimicrobial property