Related Experiment Videos
Characterization of lactobacilli towards their use as probiotic adjuncts in poultry
M A Ehrmann1, P Kurzak, J Bauer
1Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany. M. ehrmann@lrz.tu-muenchen.de
Aims:
A total of 112 strains of lactic acid bacteria of duck origin were studied for their use as a probiotic feed supplement.
Methods And Results:
In vitro studies included aggregation, co-aggregation, cell surface hydrophobicity and adhesion activities on poultry crop cells and human Hep2-cells. Additionally, growth with bile acids (chicken bile, ox gall and taurocholic acid) and tolerance to acidic pH were tested. Among all the isolates, two strains (Lactobacillus animalis TMW 1.972 and Lactobacillus salivarius TMW 1.992) were selected for a survival test in poultry. Monitoring and differentiation of these strains was achieved by selective detection as rifampicin and erythromycin double-resistant mutants. After a single feed administration, both micro-organisms were shown to persist in the crop and caecum of ducks for a period of 18 and 22 days, respectively. For identification of Lact. animalis and Lact. salivarius, two specific PCRs targeted against 16S rDNA were developed.
Conclusions:
Within the autochtoneous microflora of ducks, two strains of lactobacilli exhibited strong potential as probiotic adjuncts. The results indicate that the natural gut microflora of poultry serves as an excellent source for optimal strains.
Significance And Impact Of The Study:
A general strategy for the selection of probiotic strains is presented. The suggested sequence of tests allows identification of the most promising candidates within complex ecosystems or large strain collections with minimal expenditure.