Abstract

NOGUERA-MACHADO, Nirza C. et al. EFFECT OF THE GLUCOSE OXIDASE /GLUCOSE COMBINATION ON THE GROWTH OF THE GENUS Salmonella BACTERIA ISOLATED FROM POULTRY. rev.udcaactual.divulg.cient. [online]. 2018, vol.21, n.1, pp.127-136. ISSN 0123-4226.  https://doi.org/10.31910/rudca.v21.n1.2018.671.

In the poultry industry, Salmonella infections are a problem due to the effects on production and risks to public health. In infected birds, a systemic spread of bacteria can occur, which affects the organs and favors both the transmission between birds and the contamination of poultry products, such as meat, during the animal´s slaughter process. It was evaluated the effect that different combinations of glucose oxidase (GOX) and glucose have on the growth of different Salmonella serotypes isolated from broilers, and thus determine their potential as antibacterial. Heart and caecal samples were taken from birds 7 and 42 days old. S. typhimurium and S. enteritidis were isolated and identified. These bacteria were cultured in Luria-Bertani medium (LB) in the presence of GOX (0.5, 1 and 2U/mL) and glucose (0.5, 1 and 2%) in combinations under a factorial design 32. Growth was monitored by absorbance change at 600nm for 6 hours of incubation. A significant reduction of the growth of both serotypes was observed when using 2 U/mL of GOX and different concentrations of glucose. This demonstrated the antibacterial capacity that the GOX/glucose system has on this genus, so it could be used as an additive for the preservation of poultry meats and derived products, in order to lengthen its storage time and minimize health risks.

Keywords : Chickens; S. typhimurium; S. enteritidis; antibacterial enzyme; natural preservative..

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