| dc.description.abstract | Salmonella is a common type of bacteria and is often found in many fresh foods such as
eggs, meat, and even processed foods. They affect the human digestive system and nervous system.
Salmonella infections are often treated with a variety of antibiotics, however, the excessive use of
antibiotics promotes antimicrobial resistance (AMR). Probiotic use is one of the alternative
methods to reduce antibiotic consumption. They could inhibit pathogenic bacteria by producing
antimicrobial substances in cell-free supernatants (CFS). This study was performed to explore the
efficacy of commercial probiotics products and antibiotics in the inhibition of Salmonella isolated
from pork. Five commercially available probiotic products (renamed as A, B, C, D, and E) and
five types of antibiotics were examined for their impact on the growth of Salmonella. The research
began by collecting pork samples from markets in Binh Duong province, then Salmonella was
cultured and isolated by using Xylose Lysine Deoxycholate agar. Salmonella colonies continued
to be characterized by using biochemical examination to include their specific characteristics. The
antimicrobial ability of five probiotic products inhibited Salmonella was examined by using the
well-diffusion method and mixed liquid culture method. The research shows consistent results
between the well-diffusion and mixed liquid culture methods, indicating no significant difference
between Salmonella species among pork meat samples (p > 0.05) but significant variations among
probiotic products (p < 0.001). Susceptibility to antibiotics and minimum inhibition concentration
were examined using five antibiotics. There is a difference between Salmonella species among
meat samples (p < 0.05) and a significant variation among antibiotic products (p < 0.001). The
significant results of this research provide the direction as a promising alternative method for the
antimicrobial potential of probiotics against Salmonella. | en_US |
