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Abstract
1. The aim of this work was to select lactic acid bacteria (LAB) strains from chicks and hens of egg-laying strains for potential use to control Salmonellae.
2. Nineteen LAB strains obtained from culture collections, and 24 strains isolated from excreta of laying hens and chicks, were evaluated for inhibitory capacities against two Salmonella serotypes using a “Spot-the-lawn” technique and other in vitro properties that could be predictive of antimicrobial activity.
3. The size of the inhibition zone differed slightly between Salmonella serotypes, however, the mean size of the Salmonella inhibition zone differed greatly among the LAB strains. Lactobacillus salivarius, L. plantarum, L. rhamnosus and L. reuteri exhibited powerful inhibitory effects to each Salmonella strain.
4. The result of the acid tolerance test showed that all L. salivarius, L. kitasatonis strains and each of L. ingluviei cannot survive in a low pH environment. In the bile acid tolerance assay, growth was inhibited in all strains, except L. kitasatonis HE4, and a large inhibition was observed in most of the L. salivarius and L. crispatus strains.
5. The results demonstrate that some LAB of poultry origin were able to inhibit the growth of Salmonella and survive simulated passage through the gastrointestinal tract. The selected LAB could act in the lower gastrointestinal tract to prevent salmonellosis in poultry.
Acknowledgements
We would like to thank Dr Kiyoshi Tajima for sequencing the 16S rRNA gene of LAB, and Dr Masaru Nomura, Dr Hiromi Kimoto-Nira and Dr Miho Kobayashi for their valuable advice in this study. This study was supported by a grant-in-aid from the Research Project for Ensuring Food Safety from Farm to Table LP-5104, of the Ministry of Agriculture, Forestry and Fisheries of Japan.