Evaluation of pyroligneous acid as a therapeutic agent against Salmonella in a simulated gastrointestinal tract of poultry
| Autor: | Gayatri Suresh, Christian Roy, Hooshang Pakdel, Moussa S. Diarra, Satinder Kaur Brar, Tarek Rouissi |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Salmonella
medicine.disease_cause Microbiology Poultry 03 medical and health sciences Acetic acid chemistry.chemical_compound Lactobacillus acidophilus Lactobacillus Media Technology medicine Animals Food science Poultry Diseases 030304 developmental biology 0303 health sciences Salmonella Infections Animal biology 030306 microbiology Terpenes food and beverages Salmonella enterica Antimicrobial biology.organism_classification Anti-Bacterial Agents Gastrointestinal Tract chemistry Pyroligneous acid Food Microbiology - Research Paper Fermentation |
| Zdroj: | Braz J Microbiol |
| Popis: | Pyroligneous acid (PA) was evaluated as a potential alternative to therapeutic antibiotics in poultry. Antimicrobial activity of PA was studied at acidic pH (2.0) and neutral pH (7.0) of the liquid against Salmonella enterica and Lactobacillus acidophilus. Acidic PA gave a MIC value of 0.8% (v/v) and 1.6% (v/v), and neutralized PA gave a MIC value of 1.6% (v/v) and 3.2% (v/v) against S. enterica and L. acidophilus respectively. Acidic PA was evaluated at different concentrations in a simulated poultry digestive tract and cecal fermentation to study its effect on the cecal microflora and fermentation profile. PA at a concentration of 1.6% (v/v) completely inhibited S. enterica and was also found to have a similar effect on lactobacilli count as compared with the control (p = 0.17). Additionally, PA at this concentration was found not to have a significant effect on acetic acid production after 24 h of cecal fermentation (p = 0.20). Graphical abstract. |
| Databáze: | OpenAIRE |
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