Identification of lactobacilli residing in chicken ceca with antagonism against Campylobacter

Autores/as

  • Soumaya Messaoudi
  • Gilles Kergourlay
  • Albert Rossero
  • Mounir Ferchichi
  • Hervé Prévost
  • Djamel Drider
  • Mohamed Manai
  • Xavier Dousset

Resumen

 Bacteriocins produced by Lactobacillus salivarius have been recently recognized as a natural means to control Campylobacter and Salmonella in live poultry. This finding is of relevance since Campylobacter jejuni and Campylobacter coli are the predominant species isolated from poultry that are associated with human campylobacteriosis. In the present work, lactic acid bacteria (LAB) isolated from the cecum of twenty Tunisian chickens were identified and those isolates with antagonism against Campylobacter were further characterized. Following their preliminary confirmation as LAB, 150 strains were identified by combining morphological criteria, biochemical tests, and molecular methods, the latter inluding intergenic 16S-23S PCR, specific lactobacilli PCR, and a biphasic approach. Most of the LAB isolated belonged to the genus Lactobacillus, among them Lb. sakei (33.3%), Lb. salivarius (19.4%), Lb. reuteri (8.6%), and Lb. curvatus (8.6%). The other LAB strains included those of the genus  Weissella (16.7%),  Enterococcus faecalis (5.3%),  Leuconostoc mesenteroides (2.7%),Lactococcus graviae (2.7%), and Streptococcus sp. (2.7%). The Lactobacilli strains were tested for their antagonism againstC. jejuni and C. coli. The activity of three of them, Lb. salivarius SMXD51,  Lb. salivarius MMS122, and  Lb. salivarius MMS151, against the aforementioned target strains could be ascribed to the production of bacteriocins

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Publicado

2011-11-08

Número

Vol. 14 Núm. 2 (2011)

Sección

Research Articles

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