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In vitro assessment of antimicrobial efficacy of the D‐tagatose and lactobacilli‐based synbiotic preparations against the pathogenic Escherichia coli and Salmonella typhimurium
Author(s) -
Roy Sohini,
Samanta Ashis Kumar,
Dhali Arindam,
Kolte Atul Purushottam,
Chikkerur Jayaram,
Bhatta Raghavendra
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14909
Subject(s) - lactobacillus casei , lactobacillus rhamnosus , probiotic , microbiology and biotechnology , prebiotic , antimicrobial , salmonella , biology , escherichia coli , lactobacillus fermentum , chemistry , food science , bacteria , lactic acid , biochemistry , fermentation , genetics , gene , lactobacillus plantarum
In batch cultures, D‐tagatose did not supported the growth of pathogens ( E. coli and S. typhimurium ). In Co‐cultures, D‐tagatose in combination with L. rhamnosus GG or L. casei effectively inhibited the growth of the pathogens. The inhibitory could be attributed to the drop in culture pH. This study revealed that the synbiotic combinations of D‐tagatose with L. rhamnosus GG or L. casei can be used as potential alternatives to antibiotics against E. coli and S. typhimurium .