The Role of Probiotics in Inhibiting Foodborne Pathogens: A Study on Antimicrobial Activity on Food Contact Surfaces

Presentation Type

Poster

Conference Date

Spring 4-17-2026

Abstract

This study investigates the antimicrobial properties of probiotics isolated from fermented foods and their ability to inhibit foodborne pathogens. The purpose of this project is to determine the effect of isolated probiotics as a potential biocontrol agent in the food industry. This study will specifically examine its antimicrobial activity against Salmonella enterica, Listeria monocytogenes, and Escherichia coli. Probiotics will be isolated from kimchi and kombucha using serial dilution and cultured on TSA and MRS media. Isolates will be identified using Matrix-Assisted Laser Desorption Ionization Spectroscopy (MALDI-TOF). Antimicrobial activity will be assessed using spot-on lawn/agar well diffusion. To determine anti-biofilm properties, the probiotic peptides will be introduced to the pathogen-adhered cells after a 72-hour incubation period. They will then be analyzed using SEM. This project will be conducted over a one-year period and will include microbial isolation, biofilm characterization, and statistical analysis. The results look for biocontrol agents for the mitigation of food-borne pathogens.

Presenter

Jonathan Nguyen

Faculty Mentor

Achyut Adhikari

Award

2nd Place, LSU College of Agriculture

Academic Major

Nutrition & Food Sciences

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