Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600


The antibacterial effect of probiotic Nis-Lact-Bif on E. coli and Campylobacter jejuni

24th International Conference on Clinical Nutrition

March 04-06, 2019 | Barcelona, Spain

Hamidreza Ebrahimi Nezhad

Baqiyatallah University of Medical Science, Iran

Posters & Accepted Abstracts: J Nutr Food Sci

Abstract :

Background: Probiotics are live microorganisms acting through varied mechanisms affecting the density of the commensal microbiota against pathogens. Nowadays, because of the problems associated with antibiotic use, probiotic strains provide a new and better option for treatment of infectious diseases like diarrhea. The aim of this study was to investigate the antibacterial synergism of Lactobacillus spp., Bifidobacterium spp. and Escherichia coli strain Nissle 1917 (ECN) on clinical sample of diarrheagenic E. coli and Campylobacter jejuni.

Methods: A paper disk diffusion technique used to evaluate the antibacterial activity. Sterile 6 mm paper disks were saturated with probiotic suspensions made by settling probiotic medications into distilled water. Three kinds of disks were prepared. One disk for Lactobacillus spp. and Bifidobacterium spp., another disk for ECN and third disk were made by mixing probiotics. Clinical sample of diarrheagenic E. coli and Campylobacter jejuni were cultivated on separated Muller Hinton agars and disks were placed on the inoculated Muller Hinton agars. The plates were incubated with a microaerophilic gas pack inside an anaerobiosis jar, for 24 h at 37C.

Results: The Zone of Inhibition (ZOI) of bacterial growth was measured. All pathogenic microorganisms showed sensitivity to the probiotic disks. The combined disk had a better effect against pathogens.

Conclusion: A considerable synergistic effect of probiotic strains was observed and it means that combined strains can be more efficient against intestinal pathogens.

Biography :

E-mail: [email protected]