Fermentation and Growth Response of a Primary Poultry Isolate of Salmonella Typhimurium Grown under Strict Anaerobic Conditions in Continuous Culture and Amino Acid-Limited Batch Culture
Salmonella typhimurium is a significant hazard to consumer health that is carried asymptomatically in poultry gastrointestinal tracts. Nurmi cultures may prevent Salmonella colonization in young chicks, but the mechanism of competitive exclusion is unclear. Modeling Salmonella’s metabolism in pure culture may allow for greater definition in choosing strains for Nurmi cultures. The growth rates and affinity constants of S. typhimurium growing in amino acid-limited conditions were determined in batch culture and compared to primary poultry isolates of cecal strains. Serine and NH4Cl were the best N sources for growth of all organisms tested in this study. The fermentation response of S. typhimurium was also monitored in continuous culture at a slow dilution rate of 0.021 h−1. S. typhimurium was found to adapt to VL media, with trends in protein disappearance, Yglucose,and Yprotein. This may show that amino acid or protein concentrations may be an integral component of the initial establishment of S. typhimurium in the cecum.
KeywordsVolatile Fatty Acid Affinity Constant Broiler Chick Young Chick Citrobacter Freundii
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