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VOLATILE FATTY ACID SENSITIVITY OF VEILLONELLA CF3 FROM A CONTINUOUS‐FLOW PROBIOTIC CULTURE
Author(s) -
KWON Y.M.,
SALINAS J.R.,
DURANT J.A.,
NISBET D.J.,
RICKE S.C.
Publication year - 1997
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1997.tb00177.x
Subject(s) - veillonella , butyrate , propionate , microbiology and biotechnology , cecum , incubation , chemistry , methanogenesis , probiotic , biology , food science , biochemistry , bacteria , streptococcus , fermentation , ecology , genetics
Veillonella CF3 which was isolated from chicken cecum as part of an anti‐ Salmonella competitive exclusion culture and produces significant amounts of propionic acid was used to examine growth and survival response to short‐chain volatile fatty acids. Growth rate of Veillonella CF3 was significantly (p < 0.05) decreased by exposure to propionate and butyrate (20–150 mM), while increased by addition of acetate (20–60 mM) during cultivation in anaerobic Viande Levure broth at pH 7.0. As determined by percent survivors of Veillonella CF3 in the presence of acetate, propionate or butyrate at pH 5.0, butyrate was highest in bactericidal activity, while acetate was least. Survival patterns during incubation at pH 5.0 with propionate, which seems to exert major antibacterial activity in the cecum, showed that Veillonella CF3 could multiply and survive during prolonged incubation with propionate lower than 100 mM following an initial decrease in viable cells. However, no viable cells were recovered after six days at concentrations higher than 200 mM. The results indicate that this probiotic Veillonella CF3 strain may possess adaptive mechanisms for survival against high concentrations of propionate, which are initially bacteriostatic to the Veillonella strain .