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Proceedings of the 10th International Colloquium on Paratuberculosis

Proceedings of the 10th International Colloquium on Paratuberculosis

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#101<br />

Using liquid and agar-based methods to investigate <str<strong>on</strong>g>the</str<strong>on</strong>g> bacteriostatic activity <str<strong>on</strong>g>of</str<strong>on</strong>g> lactic acid<br />

bacteria and <str<strong>on</strong>g>the</str<strong>on</strong>g>ir metabolites against Mycobacterium avium subsp. paratuberculosis<br />

John Anth<strong>on</strong>y D<strong>on</strong>aghy, Jane Johnst<strong>on</strong>, Michael Rowe<br />

Food Microbiology Branch, Agri-Food & Biosciences Institute, Belfast, N. Ireland, United Kingdom<br />

Mycobacterium avium subsp. paratuberculosis (Map) may not be completely inactivated by pasteurisati<strong>on</strong> and<br />

o<str<strong>on</strong>g>the</str<strong>on</strong>g>r sub-pasteurisati<strong>on</strong> heat treatments applied during <str<strong>on</strong>g>the</str<strong>on</strong>g> processing <str<strong>on</strong>g>of</str<strong>on</strong>g> milk and manufacture <str<strong>on</strong>g>of</str<strong>on</strong>g> o<str<strong>on</strong>g>the</str<strong>on</strong>g>r dairy<br />

products respectively. C<strong>on</strong>sequently, <str<strong>on</strong>g>the</str<strong>on</strong>g> inactivati<strong>on</strong> <str<strong>on</strong>g>of</str<strong>on</strong>g> Map may rely <strong>on</strong> <str<strong>on</strong>g>the</str<strong>on</strong>g> product’s manufacturing process<br />

or intrinsic properties, inter alia <str<strong>on</strong>g>the</str<strong>on</strong>g> presence lactic acid bacteria (LAB) and <str<strong>on</strong>g>the</str<strong>on</strong>g>ir c<strong>on</strong>comitant metabolic products<br />

such as lactic acid, hydrogen peroxide, acetic acid and antimicrobial peptides. The objective <str<strong>on</strong>g>of</str<strong>on</strong>g> this study<br />

was to develop assays to investigate <str<strong>on</strong>g>the</str<strong>on</strong>g> in vitro inhibiti<strong>on</strong> <str<strong>on</strong>g>of</str<strong>on</strong>g> Map by commercial probiotic LAB, cheese LAB<br />

and <str<strong>on</strong>g>the</str<strong>on</strong>g>ir metabolites.<br />

LAB supernatants, cultured in MRS broth and milk was screened for bacteriostatic activity by<br />

supplementati<strong>on</strong> into BACTEC 12B medium inoculated with Map cells (approx. 10 4-5 cfu/ml). The effect <strong>on</strong> Map<br />

growth was m<strong>on</strong>itored throughout a 12 wk incubati<strong>on</strong> period. An agar plate screening assay was developed to<br />

m<strong>on</strong>itor <str<strong>on</strong>g>the</str<strong>on</strong>g> effect <str<strong>on</strong>g>of</str<strong>on</strong>g> LAB and <str<strong>on</strong>g>the</str<strong>on</strong>g>ir metabolic products <strong>on</strong> Map growth.<br />

Two commercially available probiotic strains elicited a substantial inhibitory effect (50-60 day growth<br />

delay) <strong>on</strong> Map. C<strong>on</strong>centrated supernatant from a number <str<strong>on</strong>g>of</str<strong>on</strong>g> Cheddar cheese LAB isolates exhibited bacteriostatic<br />

activity towards Map in <str<strong>on</strong>g>the</str<strong>on</strong>g> liquid culture and agar-screening assays. This effect was not dem<strong>on</strong>strated<br />

by D, L, D/L lactic acid (0.1-10%), H 2 O 2 (0.1-1%), nisin or low pH (HCL; < 2.5) c<strong>on</strong>diti<strong>on</strong>s. The agar screening<br />

assay could also be used for <str<strong>on</strong>g>the</str<strong>on</strong>g> determinati<strong>on</strong> <str<strong>on</strong>g>of</str<strong>on</strong>g> minimum inhibitory c<strong>on</strong>centrati<strong>on</strong>s <str<strong>on</strong>g>of</str<strong>on</strong>g> antibiotics as part <str<strong>on</strong>g>of</str<strong>on</strong>g><br />

culture method development.<br />

The results <str<strong>on</strong>g>of</str<strong>on</strong>g> this study suggest <str<strong>on</strong>g>the</str<strong>on</strong>g> in vitro inhibitory effect <str<strong>on</strong>g>of</str<strong>on</strong>g> some lactobacilli <strong>on</strong> Map growth may be<br />

due to factors o<str<strong>on</strong>g>the</str<strong>on</strong>g>r than lactic/acetic acid producti<strong>on</strong>. Irrespective <str<strong>on</strong>g>of</str<strong>on</strong>g> <str<strong>on</strong>g>the</str<strong>on</strong>g> mechanism <str<strong>on</strong>g>of</str<strong>on</strong>g> inhibiti<strong>on</strong>, <str<strong>on</strong>g>the</str<strong>on</strong>g> possibility<br />

exists for <str<strong>on</strong>g>the</str<strong>on</strong>g> inclusi<strong>on</strong> <str<strong>on</strong>g>of</str<strong>on</strong>g> such strains in dairy products for <str<strong>on</strong>g>the</str<strong>on</strong>g> in situ inhibiti<strong>on</strong> <str<strong>on</strong>g>of</str<strong>on</strong>g> Map or fur<str<strong>on</strong>g>the</str<strong>on</strong>g>rmore <str<strong>on</strong>g>the</str<strong>on</strong>g>ir<br />

use as bio<str<strong>on</strong>g>the</str<strong>on</strong>g>rapeutic agents against Map.<br />

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