Probiotic Lactobacillus strains decrease the susceptibility of Salmonella Typhimurium to the last resort antibiotic Azithromycin.

Bacteria are involved in many interactions during events of co-infection and among microbial populations such as the gut microbiota. Salmonella enterica serovar Typhimurium is an important foodborne pathogen and a great model to study interactions that may occur in a microbial community. When antibiotic treatments are required, Salmonella is typically treated with first line antibiotics like fluoroquinolones or azithromycin (AZM). In the present study, we found that when S. Typhimurium is co-cultured with the probiotic strains of Lactobacillus spp., a change in the pathogen’s susceptibility to AZM occurs. More data and informations regarding this project can be found in Lya Blais's memoire.