African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Antimicrobial activity of three wines against Campylobacter jejuni and the effect of low temperature on their survival ability

  Yeshimebet Chanyalew1,2 and Wiriya Loongyai2*
  1Debrebirhan Agriculture Research Center, Livestock Directorate, Animal Health Division112, Debrebirhan, Ethiopia. 2Department of Animal Science, Kasetsart University, Bangkok, 10903, Thailand.
Email: [email protected]

  •  Accepted: 17 June 2013
  •  Published: 19 July 2013



Forty-three (43) Campylobacter jejuni isolated from sheep feces and carcass swab samples by conventional culture method were 100% confirmed by polymerase chain reaction (PCR) test. The nucleotide sequences of 362 bp showed 100% homology to the completed genome of C. jejuni subsp. M1 and 81116. Antimicrobial property of different types of wine against C. jejuni was investigated. White wine and two red wines with 11.5% ethanol significantly reduced the viability of C. jejuni. The minimum bactericidal concentration of white wine and for both red wines was 10 and 25%, respectively. C. jejunilost their viability when frozen or refrigerated at -20 and 4°C. The reduction rates of C. jejuni were 0.54 - 1.02 logCFU/ml during storage at 4°C, whereas it exhibited 0.72 - 1.52 logCFU/ml during storage at -20°C.


Key words: Conventional culture, polymerase chain reaction (PCR), viability.