Antimicrobial Effects of Different Synbiotic Compounds against Pathogenic Bacteria Isolated from Beef, Mutton, and Chicken

Today, there has been a growing interest in synbiotic usage in the food industry to solve the problems related to food contaminations. The present study aimed to evaluate the antibacterial effects of nine symbiotic compounds on bacteria isolated from different meat types. Pathogenic bacteria were isolated from 60 different meat samples. Then, the antibacterial effects of nine synbiotic components were assessed against isolated bacteria using well diffusion and radial streak methods. In addition, minimum inhibitory and minimum bactericidal concentrations of each synbiotic formulation were determined. The highest antibacterial activity against Listeria monocytogenes and Staphylococcus aureus was for synbiotic compounds consisting of Streptococcus salivarius, raffinose, inulin, and trehalose, respectively. Furthermore, the highest antibacterial efficacies against Escherichia coli and Salmonella were for synbiotic formulations consisting of Bacillus cereus and inulin, raffinose, and trehalose, respectively. In conclusion, synbiotic formulations containing S. salivarius and B. cereus may be an alternative approach to preventing food-borne pathogens.