Abstract
A total of 15 strains of lactic acid bacteria (LAB) were isolated from the broiler chicken’s gastrointestinal tract. All isolates were phenotypical and genetically identified. Among these isolates, only six were biochemical (API 50 CHL and ABIS soft) and genetically (16S rRNA sequencing) confirmed as Lactobacillus acidophilus, Limosilactobacillus fermentum, Levilactobacillus brevis, and Ligilactobacillus salivarius. Probiotic properties, including tolerance to pH (pH 2.0 and 3.0), bile salts (0.3% oxgall), hemolysis activity, and antibiotic susceptibility, were evaluated. Three isolates of the latter isolates showed high resistance at low pH values (73.74% to 98.20%) and bile salt concentrations (77.89% to 99.49%). The antibiotic test presented 100% resistance of LAB to gentamicin, lincomycin, enrofloxacin, and streptomycin lower than the 0.5 mm inhibition zone diameter. Selected strains (L. acidophilus IBNA 64, L. salivarius IBNA 33, and L. salivarius IBNA 41) were exposed to the spray-drying process based on observable probiotic potential. A maltodextrin-glucose solution was used as a thermoprotectant. After spray drying, a reduction in strain viability was noted (108 to 104 CFU/g). In conclusion, only L. salivarius (IBNA 33 and IBNA 41) could be used as a possible probiotic, and further studies are needed to ensure their safe application in the animal nutrition field with beneficial effects for improving performance and pathogen microorganism control from intestines equilibrating the microbiota composition.
Highlights
Since 2006, the European Union has banned the addition of antibiotics in animal feed due to the increase in resistance among microorganisms and the accumulation of residues in food products
The most common microorganisms used as probiotics are Gram-positive bacteria such as Lactobacillus, Streptococcus, Lactococcus, Pediococcus, Enterococcus, Bifidobacterium, and Bacillus [6,7]
The results are reported as mean values and standard error of the mean (SEM), the differences between means considered statistically significant at p < 0.05, using the Tukey LSD test for the untitled compact variable
Summary
Since 2006, the European Union has banned the addition of antibiotics in animal feed due to the increase in resistance among microorganisms and the accumulation of residues in food products. As an alternative to antibiotics, probiotics contain one or more strains of microorganisms and play a central role in animal feed supplementation [1]. Probiotics are bacteria defined as “live microorganisms which, when administered in adequate amounts, confer a health benefit to increase the immunity of the host” [2]. The supplementation of probiotics in poultry feed has garnered substantial attention due to their benefits on health, modifications on villus intestinal epithelium [8], growth performance, feed conversion ratio, increase of intestinal length, decrease of fat abdomen percentage [9], and reduction of gastrointestinal disorders such as diarrhea [10]. Ensuring adequate amounts of probiotics at the time of feeding is a real challenge, because several factors during processing and storage can disturb the viability of probiotic bacteria [11]
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