Competitive Exclusion of <i>Salmonella enterica</i> serovar Enteritidis by <i>Lactobacillus crispatus</i> and <i>Clostridium lactatifermentans</i> in a Sequencing Fed-Batch Culture

Abstract

ABSTRACT Competitive exclusion of Salmonella enterica serovar Enteritidis by a mixed culture of Lactobacillus crispatus and Clostridium lactatifermentans was studied in a sequencing fed-batch reactor mimicking the cecal ecophysiology of broiler chickens. Growth of serovar Enteritidis was inhibited by a mixed culture of L. crispatus and C. lactatifermentans at pH 5.8 but not by a monoculture of L. crispatus at the same pH. Moreover, experiments performed at pH 7.0 did not show growth inhibition of serovar Enteritidis. L. crispatus fermented lactose to lactate, and C. lactatifermentans fermented the lactate to acetate and propionate in a mixed culture of L. crispatus and C. lactatifermentans growing on lactose. In contrast, only lactate was produced from lactose by a monoculture of L. crispatus . At pH 5.8 considerable concentrations of acetate and propionate were present as undissociated acids, whereas only trace levels of undissociated lactate were present at pH 5.8 due to the low pK a of lactate. At pH 7.0 all three acids were present in their dissociated forms. We conclude that a mixed culture of L. crispatus and C. lactatifermentans inhibits growth of serovar Enteritidis under cecal growth conditions. The undissociated forms of acetate and propionate produced in the mixed culture inhibited the growth of serovar Enteritidis.