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The synbiotic effects of konjac glucomannan hydrolysates (GMH) and lactobacilli on the growth of Staphylococcus aureus and Salmonella typhimurium

Farage H. Al‐Ghazzewi (Glycologic Limited, Glasgow, UK)
Richard F. Tester (Glycologic Limited, Glasgow, UK)
Kamran Alvani (Glycologic Limited, Glasgow, UK)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 23 March 2012

352

Abstract

Purpose

The purpose of this paper is to investigate how synbiotic combinations of lactobacilli with konjac glucomannan hydrolysate (GMH) may be used to reduce Staphylococcus aureus (S. aureus) and Salmonella typhimurium (S. typhimurium) growth in vitro.

Design/methodology/approach

Growth of S. aureus and S. typhimurium was assessed individually and when mixed with L. acidophilus in modified media supplemented with two per cent GMH. The effect of the GMH and the Lactobacillus strain on S. aureus growth was also investigated using the well diffusion test on Muller‐Hinton agar medium.

Findings

The results showed that L. acidophilus “out grew” the pathogens S. aureus and S. typhimurium in the presence of konjac glucomannan in the mixed cultures.

Originality/value

The paper demonstrates that konjac glucomannan hydrolysates combined with probiotic bacteria, may be used to inhibit the growth of pathogenic bacteria such as S. aureus and S. typhimurium. These data support the development of an alternative approach to reduce infections and promote consumer health.

Keywords

Citation

Al‐Ghazzewi, F.H., Tester, R.F. and Alvani, K. (2012), "The synbiotic effects of konjac glucomannan hydrolysates (GMH) and lactobacilli on the growth of Staphylococcus aureus and Salmonella typhimurium", Nutrition & Food Science, Vol. 42 No. 2, pp. 97-101. https://doi.org/10.1108/00346651211212051

Publisher

:

Emerald Group Publishing Limited

Copyright © 2012, Emerald Group Publishing Limited

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