2024-03-28T18:37:28Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/587332020-05-27T13:35:40Zcom_10261_59com_10261_6col_10261_312
DIGITAL.CSIC
author
Ruiz, Raquel
author
García, M Pilar
author
Lara, Armando
author
Rubio, Luis A.
2012-10-24T07:13:35Z
2012-10-24T07:13:35Z
2012-10-24
http://hdl.handle.net/10261/58733
A number of in vitro experiments were designed to evaluate the effects of two different industrial products, namely PROALLIUM-S-DMC and PROALLIUM-SO-DMC (DMC Research Center, Granada, Spain), obtained from garlic (Allium sativum) on the faecal microbiota of pigs. The effects of three different concentrations (50, 200 and 400 ppm) of the active compounds (PTS and PTS-O, respectively) from both industrial products on the gastrointestinal microbiota of pigs were tested. Growth medium without any additive (0 ppm) was used as control. Predominant bacterial groups (total aerobes, total anaerobes,lactobacilli, bifidobacteria, coliforms, enterobacteria, bacteroides and clostridia) were studied. Results showed that both PTS and PTS-O have significant (P < 0.01) antimicrobial activity against every group studied, although enterobacteria and coliforms were the most affected populations (P < 0.01). Time kill curves for Escherichia coli and Salmonella typhimurium, two common pathogens of pigs, showed that both compounds had a
bactericidal effect against these strains. For the bacterial groups here studied, the
antimicrobial effect of PTS-O was significantly (P < 0.001) stronger than that of PTS. Trials in vivo are in course to study the potential use of these products as alternatives to antibiotics in pig feeds.
eng
openAccess
Antimicrobial
garlic
microbiota
pig
Garlic derivatives (PTS and PTS-O) differently affect the ecology of swine faecal microbiota in vitro
artículo
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URL
https://digital.csic.es/bitstream/10261/58733/1/Garlic-%20Vet%20Mic.pdf
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Garlic- Vet Mic.pdf
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https://digital.csic.es/bitstream/10261/58733/4/Garlic-%20Vet%20Mic.pdf.txt
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Garlic- Vet Mic.pdf.txt