Probiotic Properties and Salmonella Inhibition Using Bacteriocin-producing Lactic Acid Bacteria Isolated from U.S. Kimchi and Broiler Chicken

Introduction: Salmonellosis associated with consumption of contaminated meats, especially poultry products, is a significant concern due to the major outbreaks in the US.  Although it has been known that lactic acid bacteria (LAB) could reduce Salmonella infections, there was no report that focuses on isolating LAB from US Kimchi for inhibiting the growth of Salmonella spp.

Purpose: 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.

Methods: Using an agar diffusion test, LAB strains isolated from US Kimchi and broilers produced bacteriocin-like substances, which showed antimicrobial effects against Salmonella Enteritidis, 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.

Results: Out of 488 LAB strains isolated, 30 LAB samples including Lactobacillus casei or paracasei Cab-18, Lb. saniviri Cuc-1, and Leuconostoc mesenteroides Com-54 isolated from kimchi and Lb. johnsonii F-6 and Lb. crispatus F-59 isolated from broiler chicken demonstrated promising probiotic properties with the ability to produce bacteriocin-like substances with relatively strong antimicrobial activity against Salmonella.

Significance: 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.