In vitro Evaluation of Some Probiotic Properties of Lactobacillus Strains Isolated from Chickens’ Gut

Abstract

The objective of this study was to isolate, identify, and characterize new Lactobacillus strains with high probiotic potentials from the gastrointestinal tract of broiler chickens. The selected lactobacilli include five species: Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus salivarius and Lactobacillus plantarum. All strains were evaluated for their viability on selective medium, pH 3.0 tolerance and 0.3% bile salts for 3h. The strains IBNA 29 and IBNA 48 were the most resistant following exposure to gut conditions. After 3h of incubation, IBNA 29 registered a hight survival rate around 85% at low pH (8.50±0.176 log CFU/mL), respectively 90% (9.01±0.045 log CFU/mL) in the presence of bile salts; IBNA 48 showed a growth with 15.32% (8.027±0.04 CFU/mL), and 34.32% (6.22±0.242 CFU/mL), less at these useful traits. Taken together, the strain Lactobacillus salivarius IBNA 29 manifested the best resistance with the potential for use in the production of probiotic and can be a possible candidate for application as a feed additive in poultry nutrition.

Keywords

• gastrointestinal resistance
• in vitro properties
• probiotic