Lactobacilli decrease the susceptibility of Salmonella Typhimurium to azithromycin.

ABSTRACT: Bacteria are involved in numerous interactions during infection and among host-associated microbial populations. Salmonella enterica serovar Typhimurium is a foodborne pathogen of great importance as well as a model organism to study interactions within a microbial community. In this study, we found that S. Typhimurium becomes tolerant to azithromycin when co-cultured with lactobacilli strains. Similarly, acidified media, from cell-free supernatant of lactobacilli cultures for instance, also induced the tolerance of S. Typhimurium to azithromycin. The addition of membrane disruptors restored the normal sensitivity to azithromycin in acidified media, but not when lactobacilli were present. These results suggested that the acidification of the media led to modification i

SUBMITTER: Blais L 

PROVIDER: S-EPMC11302071 | biostudies-literature | 2024 Aug

REPOSITORIES: biostudies-literature