In vitro Organic Acid Production and In Vivo Food Pathogen Suppression by Probiotic S. thermophilus and L. bulgaricus
Conclusion
Foodborne pathogens are significantly deleterious to normal body functioning and researchers are currently investigating novel and effective ways mitigating their impact. The in vitro and in vivo suppression of S. aureus ATCC 25923 and E. coli ATCC 25922 by S. thermophilus KLDS 3.1003 and L. bulgaricus KLDS 1.0207 were investigated in this report. Lactic and acetic acid productions increased with supplementation with L. bulgaricus KLDS 1.0207 being significantly higher than S. thermophilus KLDS 3.1003 (P < 0.05). Hematological and serum biochemical parameters generally improved in animals fed LAB-treated diets, and in some instances, TSTLB-fed animals fared better than TST and TLB-fed ones. No histological damages were observed in the organs in the control or treatment groups. For all in vitro and most of the in vivo parameters studied, results for L. bulgaricus KLDS 1.0207 were better than S. thermophilus KLDS 3.1003. In all, both strains can be adjudged good probiotic candidates and can have further therapeutic applications.
Data Availability
The datasets generated for this study can be found in National Center for Biotechnology Information, CP016877.
Ethics Statement
This study was carried out in accordance with the recommendations of “the Institutional Animal Use and Care Committee of the Northeast Agricultural University.” The protocol was approved by the above-mentioned committee “under the approved protocol number Specific pa...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
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