Investigation of cynbiotic property of Inulin and Riboflavin in Lactobacillus species against Salmonella enterica ATCC 14028 (PTCC1709)

چکیده مقاله

pribiotics are indegistable foodstufs that with selective amplyfing in growth and activity of some intestinal bacteria have beneficial effects on their host. The aim of this study was investigation the effect of appending pribiotics to the culture medium, and producing antimicrobial components against salmonella enterica.in this study antimicrobial properties of lactobacillus helveticus ATCC 8001(PTCC1332) and delbrueckiiATCC 9649(PTCC 1333)  supernatants in MRS broth( company merck110661)in the persence and absence of pribiotics like  riboflavin(company sigma Aldrich R4500) and inulin(from chicory company sigma aldrich 12255) against salmonella enterica ATCC 14028 (PTCC1709) by disk diffusion were done. Then antibiotic sensitivity of salmonella against gentamicin, erythromycine and cefexime studied. In the last step MIC and MBC were measured.in the persence of pribiotics on MRS broth, lactobacillus have bigger diameter inhibition zone compared with MRS broth with out any additive.MIC and MBC also showed that produced secondry metabolits by under studing lactobacillus strains have bacteriocidal activity against salmonella enterica.High MIC was for L.helveticus MIC was related when the inulin along with the growth riboflavin we have added. The lowest MIC was related to added riboflavin alone MIC L.helveticus highest MBC was related when the inulin and growth riboflavin added and the L.helveticus lowest MBC was related to added riboflavin alone.appending pribiotics to the MRS broth can increase the antimicrobial activity of probiotic strains and possible reseans is amplyfing their growth and producing antimicrobial components by lactobacillus strins.

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