In vitrofermentation of broiler cecal content: the role of lactobacilli and pH value on the composition of microbiota and end products fermentation

Abstract

Aim: To assess the probiotic effects of Lactobacillus agilis JCM 1048 and L. salivarius ssp. salicinius JCM 1230 and the pH on the cecal microflora of chicken and metabolic end products. Methods and Results: An in vitro system, operated with batch bioreactor, was used for this assessment. Selected bacterial species were monitored at two pH values, over 24 h of batch culture incubation. The concentration of short chain fatty acids (SCFA) and lactate in the fermented material was also determined. The addition of L. agilis JCM 1048 and L. salivarius ssp. salicinius JCM 1230 into vessel 2 (Cc + P) increased the total anaerobes, lactobacilli and bifidobacteria after 24 h incubation. Moreover, lactobacilli supplementation decreased the total aerobes and streptococci, but it did not have any effects on coliforms. The supplementation of lactobacilli in vessel 2 (Cc + P) was found to significantly increase the production of lactate, propionate and butyrate. Furthermore, pH did not alter the formation of butyrate, whereas the production of acetate and propionate was significantly decreased at pH = 5·8. Conclusions: L. agilis JCM 1048 and L. salivarius ssp. salicinius JCM 1230, as probiotic bacteria, have the ability to re‐establish proper microbial balance by the formation of lactate as well as propionate, and stimulate butyrate‐producing bacteria to produce butyrate in the chicken cecum. Significance and Impact of the Study: This study was the first to report this under in vitro conditions, highlighting the probiotic roles of the two Lactobacillus strains in broiler cecal fermentation at different initial pH. These useful data can be helpful in improving the fermentation process in chicken cecum.

Lactic Acid Bacteria in Hydrogen-Producing Consortia: On Purpose or by Coincidence?

“…The pH values may influence both bacterial growth and development of specific groups of bacteria as well as fermentation processes affecting the relative proportions of SCFAs (Belenguer et al, 2006;Meimandipour, et al, 2009;Belenguer et al, 2011). These observations are in agreement with our position concerning the potentially important role of pH in hydrogen-producing consortia discussed in section 3.4.…”

“…Symbiotic relationships occur between different intestinal species or groups of species, among which are interactions between LAB and clostridial species. Numerous observations arising from different models describe lactate conversion to butyrate by intestinal bacteria and enhancement of butyrate production by LAB (Hashizume et al, 2003;Duncan et al 2004;Bourriaud, et al, 2005;Meimandipour et al, 2009;Abbas, 2010;Munoz-Tamayo, et al, 2011).…”

Efficacy of lactobacilli to normalize production of corticosterone induced by unpleasant handling of broilers

“…As mentioned earlier, type and severity of stress and host intrinsic factors might explain the controversy among these reports. In agreement with our previous in vitro study (Meimandipour et al, 2009) Lactobacillus supplementation numerically increased total anaerobes and lactobacilli colonies in broilers in the UH-BDL treatment as compared with their UH-BD and control counterparts. Probiotic bacteria via competition for nutrient and receptor site, production of SCFAs and other metabolic end products are capable of re-establishing the proper intestinal microflora and beneficially control the GIT ecosystem.…”

Effects of Xylo-Oligosaccharides on Broiler Chicken Performance and Microbiota

“…In the broiler chicken, the distal ileum, the cecum, and the colon are regarded as fermentation chambers whose function is determined by the microbiota composition (14,15). The chicken gut microbiota is dominated by species belonging to the phyla Firmicutes (up to 75%) and Bacteroidetes (between 10% and 50%) (16)(17)(18)(19)(20)(21)(22).…”