Faculty Mentor

Dr. Juliet Durant

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Description

Salmonellosis remains a global public health challenge and Salmonella enterica serovar Enteritidis and Typhimurium are the primary causes. Salmonella virulence mechanisms involve attachment and invasion of intestinal epithelial cells. Gut microbiota and probiotics that contain Lactobacillus species have been shown to prevent Salmonella infection. Yogurt is a commonly consumed probiotic product containing Lactobacillus species. Yogurts made under laboratory conditions and the cell-free supernatants have been shown to inhibit Salmonella growth. The many commercial yogurt products on the market may vary in antimicrobial components based on production methods. Therefore, the present study aimed to evaluate the survival of 5 log CFU/mL of Salmonella inoculated into cell-free supernatants (CFS) of the following types of commercial yogurts: Greek whole milk plain, Greek nonfat plain, Greek nonfat vanilla, Greek zero sugar vanilla and dairy free almond milkfat. Trypticase soy broth adjusted to pH 4.5 served as the control. The CFS for all yogurt products inhibited the growth of S. typhimurium as zero CFU were observed on Tryptic Soy agar after 24 and 48 h incubation at 37°C, compared to 7.6±0.8 log CFU/mL at 24 h and with the control. Our findings suggest that commercial yogurts produce bioactive compounds that inhibit S. typhimurium growth. Because the human gut environment is complex, in vivo studies are needed to determine the impact of commercial yogurts on salmonellosis.

Publication Date

2025

City

Huntsville

Disciplines

Biology

Effects of Cell-Free Supernatants of Commercial Yogurt  Products on Salmonella Survival

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Biology Commons

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