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United States Department of Agriculture

Agricultural Research Service

Title: Inhibition of Salmonella Typhimurium by the Products of Tartrate Metabolism by a Veillonella Species

item Hinton Jr, Arthur - AUBURN UNIV
item Hume, Michael

Submitted to: Journal Of Applied Bacteriology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: February 13, 1996
Publication Date: N/A

Interpretive Summary: The consumption of poultry products contaminated by the Salmonella bacteria can result in sickness and death in humans. The findings of this study indicated that another bacterium, Veillonella, can protect poultry under certain growth conditions by eliminating Salmonella contamination. The Veillonella converted a substance (i.e., tartrate) added to the growth medium into chemicals (i.e., acetate acid and propionic acid) that were harmful to Salmonella. The tartrate must be in sufficiently high amounts in order for the Veillonella to make enough of the acetate acid and propionic acid to be harmful to Salmonella. The findings indicate that specific substances in the poultry diet, and in the correct amounts, may be used by Veillonella to inhibit the growth of Salmonella.

Technical Abstract: The inhibition of the growth of Salmonella typhimurium by a Veillonella species, grown on media supplemented with tartrate, was examined. Growth of Salmonella typhimurium was not inhibited by the concentrations of products metabolized by Veillonella cultures on media supplemented with 0 or 50 mmol 1**-1 of tartrate, but was inhibited on media supplemented with 100 or 150 mmol 1**-1 of tartrate. Inhibition of S. typhimurium was correlated with the increased production of acetate and propionate from tartrate by the Veillonella species.

Last Modified: 5/5/2015
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