The synbiotic effects of konjac glucomannan hydrolysates (GMH) and lactobacilli on the growth of Staphylococcus aureus and Salmonella typhimurium

Purpose - The purpose of this paper is to investigate how synbiotic combinations of lactobacilli with konjac glucomannan hydrolysate (GMH) may be used to reduce Staphylococcus aureus (S. aureus) and Salmonella typhimurium (S. typhimurium) growth in vitro.Design methodology approach - Growth of S. au...

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Bibliographic Details
Published in:Nutrition and food science 2012-03, Vol.42 (2), p.97-101
Main Authors: Al-Ghazzewi, Farage H., Tester, Richard F., Alvani, Kamran
Format: Article
Language:English
Subjects:
Acids
Antimicrobial agents
Bacteria
E coli
Food
Hydrogen peroxide
Lactobacillus
Lactose
Microbiology
Microorganisms
Probiotics
Salmonella
Salmonella typhimurium
Staphylococcus aureus
Staphylococcus infections
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Summary:Purpose - The purpose of this paper is to investigate how synbiotic combinations of lactobacilli with konjac glucomannan hydrolysate (GMH) may be used to reduce Staphylococcus aureus (S. aureus) and Salmonella typhimurium (S. typhimurium) growth in vitro.Design methodology approach - Growth of S. aureus and S. typhimurium was assessed individually and when mixed with L. acidophilus in modified media supplemented with two per cent GMH. The effect of the GMH and the Lactobacillus strain on S. aureus growth was also investigated using the well diffusion test on Muller-Hinton agar medium.Findings - The results showed that L. acidophilus "out grew" the pathogens S. aureus and S. typhimurium in the presence of konjac glucomannan in the mixed cultures.Originality value - The paper demonstrates that konjac glucomannan hydrolysates combined with probiotic bacteria, may be used to inhibit the growth of pathogenic bacteria such as S. aureus and S. typhimurium. These data support the development of an alternative approach to reduce infections and promote consumer health.
ISSN:0034-6659
1758-6917
DOI:10.1108/00346651211212051