Oregano powder reduces Streptococcus and increases SCFA concentration in a mixed bacterial culture assay

Benjamin W. Bauer, Sheeana Gangadoo, Yadav Sharma Bajagai, Thi Thu Hao Van, Robert J. Moore, Dragana Stanley

Research output: Contribution to journalArticleResearchpeer-review

3 Citations (Scopus)

Abstract

Food borne illnesses have a world-wide economic impact and industries are continuously developing technologies to reduce the spread of disease caused by microorganisms. Antimicrobial growth promoters (AGPs) have been used to decrease microbiological infections in animals and their potential transfer to humans. In recent years there has been a global trend to remove AGPs from animal feed in an attempt to reduce the spread of antimicrobial resistant genes into the human population. Phytobiotics, such as oregano powder, are one of the potential replacements for AGPs due to their well-established antimicrobial components. 16S rRNA gene amplicons were used to determine the effect of oregano powder (1% w/v) on the microbiota of mixed bacterial cell cultures, which were obtained from the ceca of traditionally grown meat chickens (broilers). Oregano powder had a mild effect on the microbial cell cultures increasing Enterococcus faecium, rearranging ratios of members in the genus Lactobacillus and significantly reducing the genus Streptococcus (p = 1.6e-3). Beneficial short chain fatty acids (SCFA), acetic and butyric acid, were also significantly increased in oregano powder supplemented cultures. These results suggest that oregano powder at a concentration of 1% (w/v) may have beneficial influences on mixed microbial communities and SCFA production.

Original languageEnglish
Article numbere0216853
Number of pages16
JournalPLoS ONE
Volume14
Issue number12
DOIs
Publication statusPublished - 10 Dec 2019
Externally publishedYes

Keywords

  • lactobacillus
  • microbiomestreptococcus
  • enterococcus
  • gastrointestinal tract
  • bacteria
  • livestock
  • filter sterilization

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