INHIBITION OF SALMONELLA BY BACTERIOCIN-PRODUCING LACTIC ACID BACTERIA DERIVED FROM US KIMCHI AND BROILER CHICKEN

In this study, lactic acid bacteria (LAB) were isolated from kimchi prepared in the U.S.A. and from broiler chickens. The resulting isolates were examined for potential probiotic characteristics. A total of 488 LAB strains were isolated, and among them, 16 originating from kimchi and 14 from broilers produced bacteriocin-like substances, which showed antimicrobial effects against SalmonellaEnteritidis, Heidelberg, Newport and Typhimurium. These strains were investigated with regard to additional probiotic properties such as tolerance to gastric juice and bile, resistance to enzymes, and antibiotics susceptibilities. Lactobacillus casei or paracasei Cab-18, Lb.saniviri Cuc-1, and Leuconostoc mesenteroides Com-54 isolated from kimchi and Lb.johnsoniiF-6 and Lb.crispatusF-59 isolated from broiler chicken demonstrated promising probiotic properties with the ability to produce bacteriocin-like substances with relatively strong antimicrobial activity against Salmonella. These strains could potentially be applied as supplements to poultry in order to reduce Salmonella contamination. Practical ApplicationsSalmonellosis associated with consumption of contaminated meats, especially poultry products, is a major concern due to the common outbreaks in the U.S.A. Although it has been shown that lactic acid bacteria (LAB) could reduce Salmonella contaminations, LAB isolated from kimchi have not been studied for the potential to inhibit the persistence of Salmonella spp. in live poultry. The present study screened LAB, which showed antimicrobial effects against four clinically important serotypes of Salmonella. Additionally, we selected LAB that had additional probiotic properties, which would allow for the strains use as potential feed additives. Therefore, the LAB strains isolated in this study could be applied as feed supplements to poultry for the purpose of reducing colonization of Salmonella in poultry as well as contamination during processing.