Effects of Bacillus subtilis KD1 on broiler intestinal flora

Wu, Binbin; Zhang, T.; Guo, Li‐Qiong; Lin, Jizhen

doi:10.3382/ps.2011-01529

Cited by 46 publications

(31 citation statements)

References 17 publications

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“…The effect of B. subtilis on growth performance improvements by alteration of intestinal microbiota in broilers is well documented (Abudabos, Alyemni, Dafalla, & Khan, ; Aliakbarpour et al., ; Jayaraman et al., ; Jeong & Kim, ; Sen et al., ; Wu et al., ). We also demonstrated that fermented products from B. subtilis could improve growth performance and intestinal morphology in broilers.…”

Section: Discussionmentioning

confidence: 99%

Optimization of surfactin production from Bacillus subtilis in fermentation and its effects on Clostridium perfringens‐induced necrotic enteritis and growth performance in broilers

Cheng

Zhang

Han

et al. 2018

Animal Physiology Nutrition

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Bacillus species are commonly used as probiotics in the poultry feed industry for preventing infectious diseases and improving productivity by altering gastrointestinal microbiota. The growth parameters of Bacillus subtilis for surfactin production in fermentation and the benefits of surfactin on broiler chickens remain unclear. In this study, we examined the growth parameters of B. subtilis in fermentation and evaluated the effects of surfactin from B. subtilis-fermented products on Clostridium perfringens-induced necrotic enteritis and growth performance in broilers. Results showed that the highest viable biomass of B. subtilis was observed at 10% molasses and 2% yeast supplementation during fermentation. The 4- and 6-day fermented B. subtilis products were heat-, acid- and bile-resistant. Furthermore, the 4-day fermented B. subtilis products with the highest surfactin concentration showed the maximal antimicrobial activity against pathogens, including Escherichia coli, Staphylococcus aureus, Salmonella typhimurium and C. perfringens. Dietary B. subtilis-fermented product supplementation in broilers significantly improved intestinal morphology and necrotic lesions under C. perfringens challenge. Bacillus subtilis treatments could enhance broiler productivity, as well as promote bone quality and intestinal morphology. These results together indicate that B. subtilis-fermented products containing surfactin have potential for the development as feed additives and use as possible substitutes for antibiotics to treat C. perfringens in the poultry industry.

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Section: Discussionmentioning

confidence: 99%

Optimization of surfactin production from Bacillus subtilis in fermentation and its effects on Clostridium perfringens‐induced necrotic enteritis and growth performance in broilers

Cheng

Zhang

Han

et al. 2018

Animal Physiology Nutrition

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“…This seems to be the greatest advantage of Bacillus strains, since spores are resistant to heat and conditions inside the GIT, especially to gastric acid and bile salts. Bacillus subtilis KD1 was shown to increase tenfold lactobacilli counts in the intestinal tracts of broilers compared to untreated chickens (Wu et al 2011). On the other hand, B. subtilis PB6 was also responsible for inhibition of Clostridium perfringens, C. difficile, Streptococcus pneumoniae, Campylobacter jejuni and C. coli.…”

Section: Probiotic Bacteria In Poultry Productionmentioning

confidence: 95%

Chicken intestinal microbiota function with a special emphasis on the role of probiotic bacteria

Cisek¹,

Binek²

2014

Polish Journal of Veterinary Sciences

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Bacterial colonization of the chicken gut by environmental microbes begins immediately after hatching. Composition of the intestinal microbiota is dependent on the surrounding environment, diet variation, pathological conditions, antibiotic therapy, and others. The genomes of all these intestinal microbes form a microbiome which by far outnumbers the host's genome. As a consequence, the microbiome provides additional metabolic functions to the host, including nutrient utilization and absorption, fermentation of non-digestible dietary fiber, synthesis of some vitamins, biotransformation of bile acids, and the well-being of their chicken host. Microorganisms can also directly interact with the lining of the gastrointestinal tract, which may alter the physiology and immunological status of the bird. Since newly hatched broiler chickens demonstrate delayed commensal colonization and low bacterial diversity, the most effective and harmless method available to control the development and composition of the intestinal microbiota is a competitive exclusion treatment by applying probiotic bacteria. Additionally, recent research has shown that probiotic bacteria have a variety of beneficial effects, including counteraction of dysbiosis, promotion of gut health and homeostasis, enhancement of immune defenses and antagonization of infectious agents.

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“…is not a principal member of the normal intestinal flora and could not colonize the intestine for long periods, it consumes oxygen rapidly and reduces pH, which favors Lactobacilli and inhibits E. coli and Salmonella (Wu et al, 2011). On the other hand, the digestive enzymes secreted by Bacillus spp.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Lactobacillus and Bacillus-based probiotics as alternatives to antibiotics in enteric microbial challenged weaned piglets

Ahmed¹,

Ji²,

Mun³

et al. 2014

Afr. J. Microbiol. Res.

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The present study investigates the efficacies of two probiotic products as alternative to antibiotics on growth performance, nutrient digestibility, immunity, and fecal microbiota in piglets challenged with Salmonella enterica serovar Typhimurium KCTC 2515 and Escherichia coli KCTC 2571. Ninety-six 28-day-old piglets were randomly allotted to four dietary treatments consisting of four replicate pens with six piglets each. The dietary treatments were: negative control (NC), positive control (PC, 0.002% apramycin), 0.5% Lactobacillus probiotic (P1), and 0.04% Bacillus probiotic (P2). Average daily gain (ADG) and average daily feed intake (ADFI) were improved by treatment with PC and P1, whereas, feed conversion ratio (FCR) was improved by treatment with P2 compared to NC (P < 0.05). Digestibility of dry matter, crude protein, and crude fat increased upon treatment with PC, P1, and P2 compared to NC. All dietary treatments showed significant reduction of fecal Salmonella and E. coli counts with an increase of Lactobacillus and Bacillus spp counts compared to NC (P < 0.05). The serum IgG level was elevated by P2 treatment compared to others (P < 0.05). Overall, both Lactobacillus and Bacillus probiotics had beneficial effects on weaned piglets under challenged condition and therefore, can be used as potential alternatives to antibiotics.

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Effects of Bacillus subtilis KD1 on broiler intestinal flora

Cited by 46 publications

References 17 publications

Optimization of surfactin production from Bacillus subtilis in fermentation and its effects on Clostridium perfringens‐induced necrotic enteritis and growth performance in broilers

Optimization of surfactin production from Bacillus subtilis in fermentation and its effects on Clostridium perfringens‐induced necrotic enteritis and growth performance in broilers

Chicken intestinal microbiota function with a special emphasis on the role of probiotic bacteria

Evaluation of Lactobacillus and Bacillus-based probiotics as alternatives to antibiotics in enteric microbial challenged weaned piglets

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