Evaluation of pyroligneous acid as a therapeutic agent against Salmonella in a simulated gastrointestinal tract of poultry
Citation
Suresh, G., Pakdel, H., Rouissi, T., Brar, S.K., Diarra, M., Roy, C. (2020). Evaluation of pyroligneous acid as a therapeutic agent against Salmonella in a simulated gastrointestinal tract of poultry. Brazilian Journal of Microbiology, [online] 51(3), 1309-1316. http://dx.doi.org/10.1007/s42770-020-00294-1
Plain language summary
Wood and other plant materials distillation produce wood vinegar/acid also called pyroligneous acid (PA). This acid was investigated as a potential alternative to antibiotic in poultry production. Thus, its activity against Salmonella enterica and Lactobacillus acidophilus in an acidic pH (2.0) and neutral pH (7.0) condition was studied. The minimal levels of PA needed to inhibit the growth of Salmonella and Lactobacillus were 0.8% (v/v) and 1.6% (v/v) in the acidic condition. These values for the neutralized PA were 1.6% (v/v) and 3.2% (v/v), respectively. In a simulated poultry gut, PA at 1.6% (v/v) completely decrease the population of Salmonella and Lactobacillus as compared with the control. Additionally, 1.6% of PA did not significant affect the production of acetic acid in a simulated chicken cecum.
Abstract
Pyroligneous acid (PA) was evaluated as a potential alternative to therapeutic antibiotics in poultry. Antimicrobial activity of PA was studied at acidic pH (2.0) and neutral pH (7.0) of the liquid against Salmonella enterica and Lactobacillus acidophilus. Acidic PA gave a MIC value of 0.8% (v/v) and 1.6% (v/v), and neutralized PA gave a MIC value of 1.6% (v/v) and 3.2% (v/v) against S. enterica and L. acidophilus respectively. Acidic PA was evaluated at different concentrations in a simulated poultry digestive tract and cecal fermentation to study its effect on the cecal microflora and fermentation profile. PA at a concentration of 1.6% (v/v) completely inhibited S. enterica and was also found to have a similar effect on lactobacilli count as compared with the control (p = 0.17). Additionally, PA at this concentration was found not to have a significant effect on acetic acid production after 24 h of cecal fermentation (p = 0.20). [Figure not available: see fulltext.].