Addition of a surfactant to tryptic soy broth allows growth of a lactic acid bacteria food antimicrobial, Escherichia coli O157:H7, and Salmonella enterica. Academic Article uri icon


  • AIMS: This study aimed to determine the survival and growth of Escherichia coli O157:H7 and Salmonella enterica subsp. enterica in a medium supporting the growth of a Lactic Acid Bacteria (LAB) food antimicrobial culture. METHODS AND RESULTS: Foodborne pathogens and LAB were cultured individually in tryptic soy broth (TSB), tryptic soy broth supplemented with one gl(-1) Tween 80() (TSB-T80), and de Man, Rogosa and Sharpe (MRS) broth. Growth of E. coli O157:H7 and Salmonella was similar in TSB and TSB-T80 but was significantly less in MRS. Conversely, LAB growth was similar in MRS and TSB-T80 but was significantly less in TSB. CONCLUSIONS: Supplementation of TSB with Tween 80() allows growth of LAB to levels similar to that observed with MRS but does not inhibit the growth of E. coli O157:H7 and Salmonella. We present the formulation of a medium useful in studies useful for evaluating competitive inhibition of foodborne pathogens by LAB in vitro. SIGNIFICANCE AND IMPACT OF THE STUDY: This study reports the utility of TSB-T80 for the completion of in vitro competitive inhibition assays incorporating a Lactic Acid Bacteria food safety culture.

published proceedings

  • Lett Appl Microbiol

author list (cited authors)

  • Clix-Lara, T. F., Duong, T., & Taylor, T. M.

citation count

  • 6

complete list of authors

  • Cálix-Lara, TF||Duong, T||Taylor, TM

publication date

  • January 2017