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Inhibition of Shigella sonnei by Lactobacillus casei and Lact. acidophilus
Author(s) -
Macías María E. Nader,
Apella María C.,
Romero Nora C.,
González Silvia N.,
Oliver G.
Publication year - 1992
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1992.tb04996.x
Subject(s) - lactobacillus acidophilus , shigella sonnei , lactobacillus casei , microbiology and biotechnology , biology , fermentation , feces , shigella , food science , probiotic , bacteria , salmonella , genetics
The protective effect of feeding milk fermented with a mixture of Lactobacillus casei and Lact. acidophilus against Shigella sonnei was studied. There was a 100% survival rate in mice fed for 8 d with fermented milk and then dosed orally with Sh. sonnei. The survival rate in control mice was approximately 60% after 21 d. Colonization of the liver and spleen with Sh. sonnei was markedly inhibited by pretreatment with fermented milk. Differences in cell counts of 2–3 log units between treated and control mice were always obtained, shigellas were not detected in these organs by the 10th day in treated mice, while high levels were maintained in the controls. Higher levels of anti‐shigella antibodies were found both in sera and in small intestinal fluid of mice treated with fermented milk, suggesting that the protective immunity could be mediated by the mucosal tissue. These results suggest that milk fermented with Lact. casei and Lact. acidophilus could be used as a prophylactic against gastrointestinal infections by shigellas.