An In Vivo Pilot Study on Probiotic Potential of Lactic Acid Bacteria Isolated from the Gastrointestinal Tract of Creole Hens (Gallus gallus domesticus) Native to Montería, Córdoba, Colombia in Broiler Chickens

Abstract

The objective of the present study was to characterize the probiotic potential of nine strains of Lactobacillus spp. isolated from the gastrointestinal tract of Creole hens through in vitro and in vivo tests. The following parameters were evaluated in vitro: (1) growth at four pH levels, (2) resistance to four bile salt concentrations, (3) tolerance to four NaCl concentrations, (4) growth capacity in the culture medium, and (5) the antimicrobial activity against Escherichia coli, Salmonella, Klebsiella, and Staphylococcus aureus. The candidate LP-40 had significantly (p < 0.05) increased resistance to pH 3 and 0.3% bile salts and elevated antimicrobial activity in vitro compared to the other strains evaluated. This strain was identified as Lactobacillus salivarius by 16S rRNA sequencing. An in vivo experiment was conducted to assess the effect of LP-40 supplementation in the drinking water on 42-day performance parameters in broiler chickens as compared to a non-treated control or dietary treatment with enrofloxacin. The administration of LP-40 in the drinking water significantly (p < 0.05) improved body weight, feed conversion compared to the antibiotic-treated control. Thus, the in vitro and in vivo results suggest that Lactobacillus salivarius LP-40 demonstrates probiotic potential and, perhaps, could be utilized as an alternative to antibiotic treatment.

Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products

“…Bacteriocins have a narrow range of inhibitory activity and can inhibit only strains closely related to the producing organism or inhibit a wide range of Gram-positive microorganisms. Bacteriocins used for biodefense can be incorporated into food in three ways: (i) inoculation of bacteria into the food, (ii) addition of purified or partially purified bacteriocins to the food, and (iii) the addition of a component fermented by bacteriocin-producing strains (Betancur-Hurtado et al, 2022).…”