Seleção de Bacillus subtilis inibidores de Salmonella spp. e Campylobacter spp.

• Autor(a) principal: Mendonça Costa, Icaro Leonardo
• Data de Publicação: 2022
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/35938
• topic: Propiótico; Probitic; Carne de frango; Chicken meat; Indústria de alimentos; Food industry; CNPQ::CIENCIAS BIOLOGICAS::MICROBIOLOGIA::MICROBIOLOGIA APLICADA

Salmonella spp and Campylobater spp. stand out as important patogens in humans worldwide and the main source of transmission is poultry meat. Due to the concern with antibiotic resistance, alternative forms of control are intensively researched in order to control these pathogens during the life cycle of poultry. One of these viable alternatives are probiotics based on Bacillus spp. that act in the prevention and control of Salmonella and Campylobacter. This work aims to characterize Bacillus subtilis (BS) strains based on their ability to inhibit Salmonella and Campylobacter. The selection was made in vitro, having its effectiveness analyzed from the measurement of the halo of inhibition formed around the culture spot of the inactivated BS. It was observed that the BS strains show inhibitory effect on the pathogens, but the intensity of the effect is isolate dependent. All BS strains analyzed induced some degree of inhibition on the isolates, but there were better inhibitory effects on Salmonella Infantis (SI) and Campylobacter jejuni (CJ) serotypes. And although the BS strains C, E, and G showed good results, the G strain showed greater efficiency.