Evaluation of Selected Bacteria and Yeast for Probiotic Potential in Poultry Production
Performance and efficiency of feed utilization in poultry is highly influenced by gut health, which is dependent on intestinal microbial balance. Probiotics are live microbial feed supplements or viable microorganisms that beneficially affect the host animal by improving its gastrointestinal tract (...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/10/4/676 |
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| author | Beverly Dixon Agnes Kilonzo-Nthenge Maureen Nzomo Sarayu Bhogoju Samuel Nahashon |
| author_facet | Beverly Dixon Agnes Kilonzo-Nthenge Maureen Nzomo Sarayu Bhogoju Samuel Nahashon |
| author_sort | Beverly Dixon |
| collection | DOAJ |
| description | Performance and efficiency of feed utilization in poultry is highly influenced by gut health, which is dependent on intestinal microbial balance. Probiotics are live microbial feed supplements or viable microorganisms that beneficially affect the host animal by improving its gastrointestinal tract (GIT) microbial balance. However, their mode of action and suitable GIT environment favoring their colonization of the GIT is obscure. The probiotic properties of <i>Lactobacillus plantarum</i>, <i>Bifidobacterium longum</i>, and <i>Saccharomyces boulardii</i> were evaluated. These microbes were tested in vitro against gastrointestinal conditions for survivability and their ability to attach to the intestinal mucosa. The ability of the microbes to tolerate and survive varying pH levels and bile concentrations was assessed. The microbes were challenged with a pH of 2 to 7 for 5 h and bile concentrations of 1 to 3% for 6 hrs. The microbes were sampled hourly to evaluate growth or decline in colony-forming units (CFU). <i>B. longum</i>, <i>L. Plantarum</i>, and <i>S. boulardii</i> exhibited significantly higher CFU (<i>p</i> < 0.05) at a pH range of 5 to 7, 4 to 7, and 2 to 7, respectively, when compared with other pH levels. <i>L. plantarum</i> had much higher colony-forming units per mL within each pH level, except at pH 2 where <i>S. boulardii</i> was the only microbe to survive over time. While <i>L. plantarum</i> and <i>S. boulardii</i> were able to tolerate the various bile concentrations, <i>B. longum</i> and <i>L. plantarum</i> showed remarkable ability to attach to the intestinal mucosa and to inhibit pathogenic microbes. |
| first_indexed | 2024-03-09T10:31:07Z |
| format | Article |
| id | doaj.art-64170ea4aa4d48779e421622e5efd176 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-09T10:31:07Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-64170ea4aa4d48779e421622e5efd1762023-12-01T21:14:51ZengMDPI AGMicroorganisms2076-26072022-03-0110467610.3390/microorganisms10040676Evaluation of Selected Bacteria and Yeast for Probiotic Potential in Poultry ProductionBeverly Dixon0Agnes Kilonzo-Nthenge1Maureen Nzomo2Sarayu Bhogoju3Samuel Nahashon4Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, TN 37209, USADepartment of Human Sciences, Tennessee State University, Nashville, TN 37209, USADepartment of Agricultural and Environmental Sciences, Tennessee State University, Nashville, TN 37209, USASchool of Medicine, University of Kentucky, Lexington, KY 40506, USADepartment of Agricultural and Environmental Sciences, Tennessee State University, Nashville, TN 37209, USAPerformance and efficiency of feed utilization in poultry is highly influenced by gut health, which is dependent on intestinal microbial balance. Probiotics are live microbial feed supplements or viable microorganisms that beneficially affect the host animal by improving its gastrointestinal tract (GIT) microbial balance. However, their mode of action and suitable GIT environment favoring their colonization of the GIT is obscure. The probiotic properties of <i>Lactobacillus plantarum</i>, <i>Bifidobacterium longum</i>, and <i>Saccharomyces boulardii</i> were evaluated. These microbes were tested in vitro against gastrointestinal conditions for survivability and their ability to attach to the intestinal mucosa. The ability of the microbes to tolerate and survive varying pH levels and bile concentrations was assessed. The microbes were challenged with a pH of 2 to 7 for 5 h and bile concentrations of 1 to 3% for 6 hrs. The microbes were sampled hourly to evaluate growth or decline in colony-forming units (CFU). <i>B. longum</i>, <i>L. Plantarum</i>, and <i>S. boulardii</i> exhibited significantly higher CFU (<i>p</i> < 0.05) at a pH range of 5 to 7, 4 to 7, and 2 to 7, respectively, when compared with other pH levels. <i>L. plantarum</i> had much higher colony-forming units per mL within each pH level, except at pH 2 where <i>S. boulardii</i> was the only microbe to survive over time. While <i>L. plantarum</i> and <i>S. boulardii</i> were able to tolerate the various bile concentrations, <i>B. longum</i> and <i>L. plantarum</i> showed remarkable ability to attach to the intestinal mucosa and to inhibit pathogenic microbes.https://www.mdpi.com/2076-2607/10/4/676poultryprobiotic propertiespHbile toleranceintestinal attachment |
| spellingShingle | Beverly Dixon Agnes Kilonzo-Nthenge Maureen Nzomo Sarayu Bhogoju Samuel Nahashon Evaluation of Selected Bacteria and Yeast for Probiotic Potential in Poultry Production Microorganisms poultry probiotic properties pH bile tolerance intestinal attachment |
| title | Evaluation of Selected Bacteria and Yeast for Probiotic Potential in Poultry Production |
| title_full | Evaluation of Selected Bacteria and Yeast for Probiotic Potential in Poultry Production |
| title_fullStr | Evaluation of Selected Bacteria and Yeast for Probiotic Potential in Poultry Production |
| title_full_unstemmed | Evaluation of Selected Bacteria and Yeast for Probiotic Potential in Poultry Production |
| title_short | Evaluation of Selected Bacteria and Yeast for Probiotic Potential in Poultry Production |
| title_sort | evaluation of selected bacteria and yeast for probiotic potential in poultry production |
| topic | poultry probiotic properties pH bile tolerance intestinal attachment |
| url | https://www.mdpi.com/2076-2607/10/4/676 |
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