Antimicrobial Effects of Lactobacillus acidophilus and Lactobacillus reuteri against Campylobacter jejuni in Fresh and Roasted Chicken Breast Fillets

Abstract

Journal homepage: www.zums.ac.ir/jhehp Background: The present study aimed to determine the antimicrobial effects of Lactobacillus acidophilus and Lactobacillus reuteri against Campylobacter jejuni in fresh and roasted chicken breast fillets. Methods: Fresh and roasted chicken breast fillets were soaked in probiotic suspensions (11 log CFU/ml) and immersed in C. jejuni suspension (5 and 3 log CFU/ml). Afterwards, the fillets were placed in clean stomacher bags and refrigerated for 10 days until further analysis. Results: The count of 5 log CFU/g in the fresh fillets treated with L. acidophilus, L. reuteri, L. reuteri, and L. acidophilus reached 3.45, 3.89, and 4.25 log CFU/g after 10 days of refrigerated storage, respectively. In the roasted fillets, the corresponding counts were estimated at 2.99, 3.54, and 3.92 log CFU/g, respectively. In addition, the inoculated 3 log CFU/g of C. jejuni reached 1.09-1.11 log CFU/g after the refrigerated storage of the fresh and roasted chicken breast fillets. Conclusion: According to the results, the addition of L. acidophilus and L. reuteri to the fresh and roasted chicken breast fillets had inhibitory effects against the growth of C. jejuni.

The Influences of Lactobacillus Cell-Free Supernatants on Growth and Virulence Properties of Campylobacter Jejuni in Human Adenocarcinoma (Ht-29) Cell Culture

“…Our study showed inhibitory effects of CFSs, obtained from the Lactobacillus species on C. jejuni isolate in human adenocarcinoma (HT-29) cell culture, mimicking host conditions. Numerous studies have reported that L. acidophilus, L. gasseri, L. fermentum, L. johnsonii, L. reuteri, L. crispatus, L. paracasei, L. plantarum, and L.salivarius or their cell-free supernatants repress the growth of the Campylobacter species (15,(27)(28)(29)(30)(31)(32). Consistent with previous results, our findings showed that at the first four hours of incubation, the growth of C. jejuni RM1221 was reduced by all lactobacilli CFSs, while C. jejuni 81116 was only significantly reduced by La and Lp CFSs in HT-29 cell cultures.…”