Effect of selected yeast fraction on the growth of Clostridium perfringens: Quantitative determination of growth inhibition and adsorption capacity

Who is the western canadian rep for lesaffre

thanks

Interesting evaluation. There is a published paper with this evaluation?

Indeed, a new and quite particular approach. I would also be interested to receive the full study or publication (luc@sanluc.be). The main question will raise how appropriate such IN VITRO data are for the field and in VIVO. Since it's extensively described that especially for Clostridium perfringens, data from in vitro studies have poor or no value for in VIVO, because Clostridium perfringens is anaerobic, houses in the distal part of the intestine and under particular conditions (interaction with host , microbiota and diet), impossible to mimic in the laboratory. Low M.I.C. values in a petri dish, might mean nothing in the animal.
I wonder if I read the numbers correctly (will verify in the detailed study), but 1,25 mg/ML would mean 1250 ppm, which is very high. If 104 cells are adsorbed by 1 mg of product, so LOG 2, then for a "normal" contamination of Clostridium Perfringens in the gut of LOG 8, (per gram intestinal content), one would need 1 KG product ?
Furthermore in the distal part of the intestine, around LOG11 "clostridium" types are present, many beneficial clusters, few pathogenic. How selective is the product to bind only the pathogenic ones ?
Thanks for the clarification and eventual correction.

Hi,
You can find the article in:
FOODBORNE PATHOGENS AND DISEASE
Volume 16, Number 9, 2019
DOI: 10.1089/fpd.2018.2596

Kind regards