Lactobacilli isolated from chicken intestines: potential use as probiotics

Area of Science:

• Microbiology
• Animal Science
• Food Science

Background:

• Salmonellosis is a significant concern in poultry production, impacting animal health and food safety.
• Probiotics offer a potential strategy to control poultry pathogens and improve gut health.
• Lactobacillus strains are widely studied for their probiotic properties.

Purpose of the Study:

• To evaluate the in vitro probiotic properties of selected Lactobacillus strains.
• To assess the potential of these strains for use in chicken feed to combat Salmonella Gallinarum.
• To determine the efficacy of Lactobacillus strains in co-culture with Salmonella Gallinarum.

Main Methods:

• In vitro testing of Lactobacillus strains for probiotic properties, including cell surface hydrophobicity and coaggregation.
• Mixed-culture studies to evaluate growth behavior and competitive exclusion against Salmonella Gallinarum.
• Assessment of beneficial characteristics (lectins, antimicrobial compounds) of Lactobacillus strains in the presence of Salmonella Gallinarum.

Main Results:

• Lactobacillus fermentum subsp. cellobiosus exhibited high cell surface hydrophobicity, suggesting strong adherence potential.
• The selected pair, Lactobacillus animalis and Lactobacillus fermentum subsp. cellobiosus, demonstrated effective coaggregation and competitive growth against Salmonella Gallinarum.
• Lactobacillus strains maintained beneficial properties, including lectin presence and antimicrobial compound production, when challenged with Salmonella Gallinarum.

Conclusions:

• The tested Lactobacillus strains possess significant in vitro probiotic properties relevant to poultry health.
• Lactobacillus animalis and Lactobacillus fermentum subsp. cellobiosus show promise as components of a chicken probiotic feed formulation.
• These probiotics can potentially control salmonellosis and improve overall poultry sanitation.