Lactobacilli species can inhibit the growth and proliferation of salmonellae and shigellae when grown together.

the verdict

SUPPORTED

the evidence backs this

Recorded sources

3 sources for · 0 against

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Is it true that Lactobacilli species can inhibit the growth and proliferation of salmonellae and shigellae when grown together?

Yes. Multiple in vitro studies demonstrate that Lactobacillus species can inhibit the growth, proliferation, and virulence of pathogenic salmonellae and shigellae through mechanisms such as organic acid production and competitive exclusion.

Verdict: SUPPORTED · 3 sources for, 0 against · Last checked 3 Oct 2026

The analysis

Several papers in the provided literature explicitly test and verify that various Lactobacillus species inhibit Salmonella and Shigella growth or virulence in vitro, supporting the claim without contradictory direct evidence regarding this specific interaction mechanism.

Evidence for · 3

Lactobacillus bulgaricus, Lactobacillus rhamnosus and Lactobacillus paracasei Attenuate Salmonella Enteritidis, Salmonella Heidelberg and Salmonella Typhimurium Colonization and Virulence Gene Expression In Vitro

2017

Demonstrates that Lactobacillus species significantly reduce Salmonella adhesion, invasion, and virulence gene expression in vitro.

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Muyyarikkandy, M. S. & Amalaradjou, M. (2017). Lactobacillus bulgaricus, Lactobacillus rhamnosus and Lactobacillus paracasei Attenuate Salmonella Enteritidis, Salmonella Heidelberg and Salmonella Typhimurium Colonization and Virulence Gene Expression In Vitro. doi.org. https://doi.org/10.3390/ijms18112381

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More for · 2

Lactic Acid Bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) in Yogurt Inhibit the Growth of Escherichia coli, Salmonella typhimurium, and Shigella sp. In Vitro

2021

Shows that lactic acid bacteria including Lactobacillus bulgaricus inhibit the growth of Salmonella typhimurium and Shigella species in vitro.

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Peramiarti, I. (2021). Lactic Acid Bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) in Yogurt Inhibit the Growth of Escherichia coli, Salmonella typhimurium, and Shigella sp.  In Vitro. doi.org. https://doi.org/10.21776/ub.jkb.2021.031.04.2

Evaluation of Probiotic Properties and Antimicrobial Substances Produced by Five Lactic Acid Bacteria Against Foodborne and Spoilage Pathogens.

2026

Finds that various Lactobacillus strains exhibit strong antagonistic antimicrobial activity and produce substances inhibiting pathogens like Salmonella.

Get citation

MM, R., AQ, S., SA, A., KA, K., MR, I., & MSK, S. (2026). Evaluation of Probiotic Properties and Antimicrobial Substances Produced by Five Lactic Acid Bacteria Against Foodborne and Spoilage Pathogens.. doi.org. https://doi.org/10.1002/mbo3.70052

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