Isolation and selection of lactic acid bacteria antagonistic to common pathogenic bacteria in livestocks

Date Received: 16-05-2025

Date Accepted: 19-05-2025

Date Published: 23-05-2025

##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2025.23.4.

Views

45

Downloads

19

Issue: Vol. 23 No. 4 (2025): Tạp chí Khoa học Nông nghiệp Việt Nam

Section:

CHĂN NUÔI – THÚ Y – THỦY SẢN

How to Cite:

Thang, N., Linh, P., Duc, H., Hoa, T., Lan, N., Hà, C., & Son, H. (2025). Isolation and selection of lactic acid bacteria antagonistic to common pathogenic bacteria in livestocks. Vietnam Journal of Agricultural Sciences, 23(4), 430–440. https://doi.org/10.31817/tckhnnvn.2025.23.4.

Isolation and selection of lactic acid bacteria antagonistic to common pathogenic bacteria in livestocks

Nguyen Van Thang 1 , Pham Thuy Linh 1 , Hoang Minh Duc 1 , Tran Thi Khanh Hoa 1 , Nguyen Thi Lan 1 , Cam Thị Thu Hà , Hoang Minh Son (*) 1

  • Tác giả liên hệ: [email protected]
  • 1 Khoa Thú y, Học viện Nông nghiệp Việt Nam

    • Keywords

    Lactic acid bacteria, antagonism, probiotics, pathogens

    Abstract


    Probiotics are known as a promising alternative to antibiotics in improving productivity and controlling infectious diseases in livestocks. The study was conducted to isolate lactic acid bacteria (LAB) with strong antagonism against some common pathogenic bacteria in livestocks. A total of 33 LAB strains were isolated from 100 chicken intestine and pork intestine samples. Among them, 5 isolates showing strong antagonistic activity against 5 pathogenic bacteria tested (S. Typhimurium, S. Gallinarum, E. coli K88, S. aureus, and C. perfringens) were identified as Pediococcus pentosaceus, Levilactobacillus brevis, Lactiplantibacillus plantarum using MALDI TOF. The LAB isolates in this study were non-hemolytic, negative for DNase production, and highly resistant to acid and bile salt. The auto-aggregation rates of the LAB isolates were all over 40% and the rates of co-aggregation of them to the pathogens ranged from 24.39% to 45.17%. In particular, all LAB isolates were determined as multi-resistant strains, with the highest resistant rates to ampicillin, erythromycin, and tetracycline. Overall, the 5 selected LAB isolates are potential strains for the production of probiotics preventing animal diseases.

    References

    Arrioja-Bretón D., Mani-López E., Palou E. & López-Malo A. (2020). Antimicrobial activity and storage stability of cell-free supernatants from lactic acid bacteria and their applications with fresh beef. Food Control. 115(1): 107286.

    Arsène M.M.J., Davares A.K.L., Andreevna S.L., Vladimirovich E.A., Carime B.Z., Marouf R. & Khelifi I. (2021). The use of probiotics in animal feeding for safe production and as potential alternatives to antibiotics. Veterinary World. 14(2): 319.

    Balasingham K., Valli C., Radhakrishnan L. & Balasuramanyam D. (2017). Probiotic characterization of lactic acid bacteria isolated from swine intestine. Veterinary World. 10(7).

    Bazireh H., Shariati P., Azimzadeh Jamalkandi S., Ahmadi A. & Boroumand M.A. (2020). Isolation of Novel Probiotic Lactobacillus and Enterococcus Strains From Human Salivary and Fecal Sources. Frontiers in Microbiology. 11.

    Cervantes-Elizarrarás A., Cruz-Cansino N. del S., Ramírez-Moreno E., Vega-Sánchez V., Velázquez-Guadarrama N., Zafra-Rojas Q.Y. & Piloni-Martini J. (2019). In vitro probiotic potential of lactic acid bacteria isolated from aguamiel and pulque and antibacterial activity against pathogens. Applied Sciences (Switzerland). 9(3).

    Chen J., Pang H., Wang L., Ma C., Wu G., Liu Y., Guan Y., Zhang M., Qin G. & Tan Z. (2022). Bacteriocin-Producing Lactic Acid Bacteria Strains with Antimicrobial Activity Screened from Bamei Pig Feces. Foods. 11(5).

    De Giani A., Bovio F., Forcella M., Fusi P., Sello G. & Di Gennaro P. (2019). Identification of a bacteriocin-like compound from Lactobacillus plantarum with antimicrobial activity and effects on normal and cancerogenic human intestinal cells. AMB Express. 9(1).

    Efsa Feedap Panel, Rychen G., Aquilina G., Azimonti G., Bampidis V., Bastos M. de L., Bories G., Chesson A., Cocconcelli P.S., Flachowsky G., Gropp J., Kolar B., Kouba M., López-Alonso M., López Puente S., Mantovani A., Mayo B., Ramos F., Saarela M., Villa R.E., Wallace R.J., Wester P., Glandorf B., Herman L., Kärenlampi S., Aguilera J., Anguita M., Brozzi R. & Galobart J. (2018). Guidance on the characterisation of microorganisms used as feed additives or as production organisms. EFSA Journal. 16(3).

    García-Vela S., Ben Said L., Soltani S., Guerbaa R., Fernández-Fernández R., Ben Yahia H., Ben Slama K., Torres C. & Fliss I. (2023). Targeting Enterococci with Antimicrobial Activity against Clostridium perfringens from Poultry. Antibiotics. 12(2).

    Guo X.H., Kim J.M., Nam H.M., Park S.Y. & Kim J.M. (2010). Screening lactic acid bacteria from swine origins for multistrain probiotics based on in vitro functional properties. Anaerobe. 16(4).

    Huỳnh Ngọc Tâm, Trần Thanh Trúc, Nguyễn Văn Mười & Hà Thanh Toàn (2016). Phân lập và tuyển chọn dòng vi khuẩn lactic có khả năng kháng khuẩn từ dưa lê non (Cucumis melo L.) muối chua. Tạp chí Khoa học Trường Đại học Cần Thơ. 1: 18-24.

    Jackson R.S. (2014). 7 - Fermentation. In R.S. Jackson (Ed.): Wine Science (Fourth Edition). Academic Press. pp. 427-534.

    Kumar A. & Kumar D. (2015). Characterization of Lactobacillus isolated from dairy samples for probiotic properties. Anaerobe. 33: 117-123.

    Li X., Li W., Zhao L., Li Y., He W., Ding K. & Cao P. (2024). Characterization and Assessment of Native Lactic Acid Bacteria from Broiler Intestines for Potential Probiotic Properties. Microorganisms. 12(4): 749.

    Makzum S., Ghadam P. & Ramezani M. (2023). Isolation, functional evaluation of probiotic properties and molecular identification of strains isolated from Iranian poultry’s gut. Iranian Journal of Microbiology. 15(2).

    Malik H., Singh R., Kaur S., Dhaka P., Bedi J.S., Gill J.P.S. & Gongal G. (2023). Review of antibiotic use and resistance in food animal production in WHO South-East Asia Region. Journal of Infection and Public Health. 16: 172-182.

    Miranda C., Contente D., Igrejas G., Câmara S.P.A., Dapkevicius M. de L.E. & Poeta P. (2021). Role of exposure to lactic acid bacteria from foods of animal origin in human health. In Foods. 10(9): 2029.

    Morante-Carriel L., Abasolo F., Bastidas-Caldes C., Paz E.A., Huaquipán R., Díaz R., Valdes M., Cancino D., Sepúlveda N. & Quiñones J. (2023). Isolation and Characterization of Lactic Acid Bacteria from Cocoa Mucilage and Meat: Exploring Their Potential as Biopreservatives for Beef. Microbiology Research. 14(3): 1150-1167.

    Mozzi F. (2016). Lactic Acid Bacteria. In B. Caballero, P. M. Finglas & F. Toldrá (Eds.): Encyclopedia of Food and Health. Academic Press. pp. 501-508.

    Noohi N., Ebrahimipour G., Rohani M., Talebi M. & Pourshafie M.R. (2016). Evaluation of potential probiotic characteristics and antibacterial effects of strains of Pediococcus species isolated from broiler chickens. British Poultry Science. 57(3): 317-323.

    Rajab S., Tabandeh F., Shahraky M.K. & Alahyaribeik S. (2020). The effect of Lactobacillus cell size on its probiotic characteristics. Anaerobe. 62: 102103.

    Ramos C.L., Thorsen L., Schwan R.F., & Jespersen L. (2013). Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products. Food Microbiology. 36(1): 22-29.

    Shuhadha M.F.F., Panagoda G.J., Madhujith T. & Jayawardana N.W.I.A. (2017). Evaluation of probiotic attributes of Lactobacillus sp. isolated from cow and buffalo curd samples collected from Kandy. Ceylon Medical Journal.

    Stiles M.E. & Hastings J.W. (1991). Bacteriocin production by lactic acid bacteria: potential for use in meat preservation. Trends in Food Science and Technology. 2(C): 247-251.

    Ủy ban Khoa học Nhà nước (1991). Tiêu chuẩn quốc gia TCVN 5522:1991 về sản phẩm thực phẩm - phương pháp xác định số vi khuẩn chủng Lactobacillus (2008).

    Xu C., Kong L., Gao H., Cheng X. & Wang X. (2022). A Review of Current Bacterial Resistance to Antibiotics in Food Animals. In Frontiers in Microbiology. Vol. 13.

    Yadav R., Puniya A.K. & Shukla P. (2016). Probiotic properties of Lactobacillus plantarum RYPR1 from an indigenous fermented beverage Raabadi. Frontiers in Microbiology. 7: 1683.

    Zawistowska-Rojek A., Kośmider A., Stępień K. & Tyski S. (2022). Adhesion and aggregation properties of Lactobacillaceae strains as protection ways against enteropathogenic bacteria. Archives of Microbiology. 204(5): 285.