Development of Lactobacillus strains composition for enhancing of antagonistic activity against Salmonella enterica

Abstract

Currently, the use of antibiotics for the treatment of most diseases leads to the emergence of the so-called "multiple resistance" in pathogens, which significantly reduces the effectiveness of treatment. Therefore, controlling infections through a nonantibiotic approach is urgently needed. The potential use of Lactobacillus to control typhoid fever represents a promising approach, as it may exert protective actions through various mechanisms. Lactobacilli have a long history of safe use, especially in the dairy industry [3]. Different Lactobacillus strains can function as microbial barriers against * gastrointestinal pathogens through competitive exclusion of pathogen binding, , modulation of the host's immune system, and production of inhibitory compounds, . such as organic acid (e.g., lactic acid and acetic acid), oxygen catabolites (e.g., hydrogen peroxide), proteinaceous compounds (e.g., bacteriocins) and etc [4; 5; 7; 10]. Herewith, the combination of different strains among themselves in different proportions allows to achieve the best result.