The Potential of Lactic Acid Bacteria and Dairy By-Products in Controlling <i>Campylobacter jejuni</i> in Poultry
<i>Campylobacter jejuni</i> (<i>C. jejuni</i>) is the primary <i>Campylobacter</i> species and a major cause of foodborne illness associated with poultry products. This review focuses on lactic acid bacteria (LAB), especially <i>Lactobacillus</i> speci...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
|
| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/13/5/996 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849711528660434944 |
|---|---|
| author | Naga Pavan Kumar Reddy Jonnagiri Gintare Zakariene Naila Nawaz Ausra Gabinaitiene Artūras Stimbirys |
| author_facet | Naga Pavan Kumar Reddy Jonnagiri Gintare Zakariene Naila Nawaz Ausra Gabinaitiene Artūras Stimbirys |
| author_sort | Naga Pavan Kumar Reddy Jonnagiri |
| collection | DOAJ |
| description | <i>Campylobacter jejuni</i> (<i>C. jejuni</i>) is the primary <i>Campylobacter</i> species and a major cause of foodborne illness associated with poultry products. This review focuses on lactic acid bacteria (LAB), especially <i>Lactobacillus</i> species, and acid whey as a dairy by-product for <i>C. jejuni</i> control in poultry as a sustainable method. LAB strains <i>L. crispatus</i> exhibit a cecal colonization reduction of >90% by competitive exclusion and bacteriocin activity, while <i>L. johnsonii</i> FI9785 decrease bacterial load 4–5 log<sub>10</sub>. Acid whey, which is abundant in organic acids (e.g., lactic acid) and bioactive peptides (e.g., lactoferrin), reduces <i>C. jejuni</i> viability, decreasing the food product contamination on the carcass for a short time by 40%. LAB antimicrobial function becomes more effective when used with acid whey, although specific farm-related variables require additional optimization. Some of the key strategies include co-encapsulating LAB with acid whey or plant-derived antimicrobials for improving survival, conducting in vivo trials in commercial farm conditions to evaluate scalability, and adding whey into feed (1–2% inclusion) or applying it as a pre-slaughter spray. These strategies enable the antibiotic-free production and circular economy goals through repurposing low-cost acid whey. Future studies should directly compare them with standard antimicrobials to confirm their scalability for poultry safety. |
| format | Article |
| id | doaj-art-e780c4724b5e400ea24d769898f4979a |
| institution | DOAJ |
| issn | 2076-2607 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj-art-e780c4724b5e400ea24d769898f4979a2025-08-20T03:14:36ZengMDPI AGMicroorganisms2076-26072025-04-0113599610.3390/microorganisms13050996The Potential of Lactic Acid Bacteria and Dairy By-Products in Controlling <i>Campylobacter jejuni</i> in PoultryNaga Pavan Kumar Reddy Jonnagiri0Gintare Zakariene1Naila Nawaz2Ausra Gabinaitiene3Artūras Stimbirys4Department of Food Safety and Quality, Lithuanian University of Health Sciences, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Lithuanian University of Health Sciences, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Lithuanian University of Health Sciences, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Lithuanian University of Health Sciences, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania<i>Campylobacter jejuni</i> (<i>C. jejuni</i>) is the primary <i>Campylobacter</i> species and a major cause of foodborne illness associated with poultry products. This review focuses on lactic acid bacteria (LAB), especially <i>Lactobacillus</i> species, and acid whey as a dairy by-product for <i>C. jejuni</i> control in poultry as a sustainable method. LAB strains <i>L. crispatus</i> exhibit a cecal colonization reduction of >90% by competitive exclusion and bacteriocin activity, while <i>L. johnsonii</i> FI9785 decrease bacterial load 4–5 log<sub>10</sub>. Acid whey, which is abundant in organic acids (e.g., lactic acid) and bioactive peptides (e.g., lactoferrin), reduces <i>C. jejuni</i> viability, decreasing the food product contamination on the carcass for a short time by 40%. LAB antimicrobial function becomes more effective when used with acid whey, although specific farm-related variables require additional optimization. Some of the key strategies include co-encapsulating LAB with acid whey or plant-derived antimicrobials for improving survival, conducting in vivo trials in commercial farm conditions to evaluate scalability, and adding whey into feed (1–2% inclusion) or applying it as a pre-slaughter spray. These strategies enable the antibiotic-free production and circular economy goals through repurposing low-cost acid whey. Future studies should directly compare them with standard antimicrobials to confirm their scalability for poultry safety.https://www.mdpi.com/2076-2607/13/5/996<i>Campylobacter jejuni</i><i>Lactobacillus</i>feed additivesfood safety |
| spellingShingle | Naga Pavan Kumar Reddy Jonnagiri Gintare Zakariene Naila Nawaz Ausra Gabinaitiene Artūras Stimbirys The Potential of Lactic Acid Bacteria and Dairy By-Products in Controlling <i>Campylobacter jejuni</i> in Poultry Microorganisms <i>Campylobacter jejuni</i> <i>Lactobacillus</i> feed additives food safety |
| title | The Potential of Lactic Acid Bacteria and Dairy By-Products in Controlling <i>Campylobacter jejuni</i> in Poultry |
| title_full | The Potential of Lactic Acid Bacteria and Dairy By-Products in Controlling <i>Campylobacter jejuni</i> in Poultry |
| title_fullStr | The Potential of Lactic Acid Bacteria and Dairy By-Products in Controlling <i>Campylobacter jejuni</i> in Poultry |
| title_full_unstemmed | The Potential of Lactic Acid Bacteria and Dairy By-Products in Controlling <i>Campylobacter jejuni</i> in Poultry |
| title_short | The Potential of Lactic Acid Bacteria and Dairy By-Products in Controlling <i>Campylobacter jejuni</i> in Poultry |
| title_sort | potential of lactic acid bacteria and dairy by products in controlling i campylobacter jejuni i in poultry |
| topic | <i>Campylobacter jejuni</i> <i>Lactobacillus</i> feed additives food safety |
| url | https://www.mdpi.com/2076-2607/13/5/996 |
| work_keys_str_mv | AT nagapavankumarreddyjonnagiri thepotentialoflacticacidbacteriaanddairybyproductsincontrollingicampylobacterjejuniiinpoultry AT gintarezakariene thepotentialoflacticacidbacteriaanddairybyproductsincontrollingicampylobacterjejuniiinpoultry AT nailanawaz thepotentialoflacticacidbacteriaanddairybyproductsincontrollingicampylobacterjejuniiinpoultry AT ausragabinaitiene thepotentialoflacticacidbacteriaanddairybyproductsincontrollingicampylobacterjejuniiinpoultry AT arturasstimbirys thepotentialoflacticacidbacteriaanddairybyproductsincontrollingicampylobacterjejuniiinpoultry AT nagapavankumarreddyjonnagiri potentialoflacticacidbacteriaanddairybyproductsincontrollingicampylobacterjejuniiinpoultry AT gintarezakariene potentialoflacticacidbacteriaanddairybyproductsincontrollingicampylobacterjejuniiinpoultry AT nailanawaz potentialoflacticacidbacteriaanddairybyproductsincontrollingicampylobacterjejuniiinpoultry AT ausragabinaitiene potentialoflacticacidbacteriaanddairybyproductsincontrollingicampylobacterjejuniiinpoultry AT arturasstimbirys potentialoflacticacidbacteriaanddairybyproductsincontrollingicampylobacterjejuniiinpoultry |