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In-vitro determination of inhibitory effects of probiotic strains on Clostridioides difficile
Gizem Taylan Yalçin1, Melike Nur Tosun1, Nükhet Nilüfer Demirel Zorba1
1Canakkale Onsekiz Mart University Engineering Faculty Food Engineering, Canakkale, Turkey.
Anaerobe
|May 22, 2023
Abstract:
Commercial probiotic strains inhibited C. difficile, and other Clostridium cultures with zones 14.2-78.9 mm. The highest inhibition was observed with commercial culture on C. difficile ATCC 700057. Organic acids were the leading cause of inhibition. Probiotic cultures may be used as a support culture or through fermented foods for treatment.
