Open AccessAntimicrobial effects of sophorolipid in combination with lactic acid against poultry-relevant isolates
Author(s) -
Victória Akemi Itakura Silveira,
Renata Katsuko Takayama Kobayashi,
Admilton Gonçalves de Oliveira,
Mário Sérgio Mantovani,
Gerson Nakazato,
Maria Antonia Pedrine Colabone Celligoi
Publication year - 2021
Publication title -
brazilian journal of microbiology
Language(s) - English
Resource type - Journals
eISSN - 1678-4405
pISSN - 1517-8382
DOI - 10.1007/s42770-021-00545-9
Subject(s) - lactic acid , listeria monocytogenes , antimicrobial , salmonella enterica , staphylococcus aureus , antibacterial activity , salmonella , escherichia coli , bacteria , food science , microbiology and biotechnology , chemistry , biology , biochemistry , genetics , gene
The objective of this study was to evaluate the antibacterial effect of sophorolipid in combination with lactic acid against relevant bacteria isolated from the poultry industry. Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica, and Escherichia coli were isolated from chicken meat and antibacterial tests with sophorolipid and lactic acid were performed. Checkerboard, time-kill, and scanning electron microscopy analyses were used to confirm the antibacterial action and the combined effects. Although no inhibitory effects were observed for E. coli and Salmonella, these compounds presented antibacterial activity against L. monocytogenes and S. aureus. Additionally, sophorolipid and lactic acid were not cytotoxic at the concentrations used in the tests. The combination of sophorolipid and lactic acid resulted in an additive interaction, reducing the concentration of the active compounds needed for effectiveness against S. aureus and L. monocytogenes, to 50% and 75%, respectively. These findings lead to the possibility of developing a new, sustainable, and natural antimicrobial solution that is considered noncytotoxic and has wide applicability in the poultry industry to reduce substantial losses in this sector.