APPLICATION OF LACTOBACILLUS CASEI AND TEMPERATURE TO CONTROL OF SALMONELLA TYPHIMURIUM UNDER IN VITRO CONDITIONS

There is a strong inclination and attention toward consumption of functional
foods due to their bioprotection in preventing health problems and conferring health benefits beyond
their nutritional content. The aim of this study was to evaluate L. casei potential as bioprotection and
probiotic agent to inhibit s. Typhimurium.
Material & Methods: For this purpose, firstly, the antibacterial capacities towards s. Typhimurium
were determined in an agar spot test. Secondly, in macrodilution method, several dose of L. casei was
evaluated for its effects on the growth and survival of s. Typhimurium inoculated onto mixture broth
media (LB+ MRS broth).
Result: In Agar spot test, inhibition zone diameter of s. Typhimurium in encounter with 6.6 and 2.6
log of L.casei for the first and third day were 23.96, 15.74 , 25.78, and 17.19 (mm) respectively. At 8-
10 and 37 °C, initial counts of s. Typhimurium in the mixture broth media treated with 8 log of L.
casei decreased from ~5 to 2 and undetected level (<1 log CFU/ml) respectively at final day. With 5
log of L.casei, it reached from ~5 to 5.5 and below the detection level (