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

Abstract

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.

Optimization of solid-state fermentation conditions of Bacillus licheniformis and its effects on Clostridium perfringens-induced necrotic enteritis in broilers

“…Many studies have reported that dietary supplementation of Bacillus subtilis can prevent NE in broiler chickens by competitive exclusion of Clostridium perfringens in the gastrointestinal tract (La Ragione and Woodward, 2003;Tactacan et al, 2013;Jayaraman et al, 2013;Cheng et al, 2018). It has been shown that Bacillus licheniformis isolated from broiler gastrointestinal tract reveals antimicrobial activity against a broad spectrum of pathogens, such as Clostridium perfringens in vitro (Barbosa et al, 2005).…”

“…Therefore, alternative strategies to prevent NE in broilers are needed in the poultry industry. Over the past few years, it has been demonstrated that dietary supplementation of probiotics can inhibit the growth of gastrointestinal pathogens and subsequent diseases by producing antimicrobial substances (Patterson and Burkholder, 2003;Lutful Kabir, 2009;Cheng et al, 2018). Among Bacillus species, Bacillus licheniformis has been Optimization of solid-state fermentation conditions of Bacillus licheniformis and its effects on... Lin et al identified in the gastrointestinal tract of broilers with activity against Clostridium perfringens in vitro (Barbosa et al, 2005).…”

Antibacterial activity of Bacillus species-derived surfactin on Brachyspira hyodysenteriae and Clostridium perfringens

“…Several antibiotic alternatives have been proposed for prophylactic treatment of diseases, such as probiotics (Abudabos et al 2013, 2017; Cheng et al 2018, 2019). In recent years, fermented products produced from Bacillus subtilis and Bacillus licheniformis have gained attention as probiotic supplements in animal feed due to the production of thermostable and low pH resistant spores (Cheng et al 2018; Lin et al 2019). B. subtilis and B. licheniformis have been identified from the gastrointestinal tract of broilers with antimicrobial activity (Barbosa et al 2005; Cheng et al 2018; Lin et al 2019).…”

Bacillus licheniformis-Fermented Products Reduce Diarrhea Incidence and Alter the Fecal Microbiota Community in Weaning Piglets

“…Probiotics have garnered interest as the alternative to AGP [6][7][8][9]. Probiotics can inhibit the growth of enteric pathogens and the development of subsequent diseases by producing antimicrobial substances in livestock [10][11][12][13]. A recent study reported that Lactobacillus species and Clostridium butyricum-fermented products alleviate diarrhea incidence and reduce the gut pathogens in weaning piglets [14].…”