The Ecological Role of Probiotics in in vitro Culture for the Improvement of Health in the Poultry Industry

Abstract

The general objective of this work was to isolate from yoghourts cultured strains of lactobacilli with potential for use as probiotics in poultry farming. Three yoghourts were cultured to see the presence of lactobacilli in the Rogosa agar base culture medium. It was found that only one yoghourt (number 1) showed the growth of lactobacilli. This yoghourt was immediately selected for further cultivation. Afterwards, the Lactobacillus strains were isolated and fortified under CO2 and then inoculated into a solution of peptone water, which constituted inoculums to be administered to an experimental group of poultry. Another group served as controls. Pathogenic strains of Escherichia coli were also administered to both groups (experimental and control, each comprising five hens). The results showed significant weight gain from the experimental group (positive effect on immunity) and freedom from disease after an incubation period (inhibitory effect of the lactobacillus strains on the Escherichia coli strains), whereas the control group showed less weight gain than the experimental group and development of colibacillosis after an incubation period. The positive effects of the Lactobacillus strains observed on the poultry of the experimental group proved the ecological role of these microorganisms in improving the health of the poultry by inhibiting the effects of pathogenic Escherichia coli strains. This suggests reassuring prospects for the reduction of antibiotic use in both human and animal care.