Anti-Salmonella lacatic acid bacteria from porcine intestinal sources

Abstract

The aim of this study was to isolate lactic acid bacteria (LAB) with anti-Salmonella activity from the porcine gastrointestinal tract (GIT) and to characterise these for potentially probiotic properties using in vitro assays. Porcine caecal and faecal samples were screened for the presence of anti-Salmonella LAB; the ten most promising isolates belonged to the genera Lactobacillus and Pediococcus. The LAB exhibited large variation in their ability to survive in simulated gastric juice at pH 1.85. While Lactobacillus acidophilus species survived at up to 80% for 30 min, Lb. pentosus species declined to less than 0.001%. All isolates tolerated porcine bile at a concentration of 0.3%, with some capable of growth in the presence of up to 5% bile. The ability of the LAB isolates to prevent Salmonella invasion of intestinal epithelial cells varied, with reductions of 55% (Lb. acidophilus spp.) to 82% (Lb. salivarius spp.) observed. The data demonstrates that some porcine intestinal LAB isolates may offer potential as probiotics for the reduction of Salmonella carriage in pigs