ArticleJundishapur journal of microbiology2014
Phenotypic Characteristics and Probiotic Potentials of Lactobacillus spp. Isolated From Poultry.
Article in Jundishapur journal of microbiology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Prevalence of bacteriocin genes inIranian journal of basic medical sciences · 2021Article
- Phytochemicals as antibiotic alternatives to promote growth and enhance host health.Veterinary research · 2018Review
- In vitro characteristics of Lactobacillus spp. strains isolated from the chicken digestive tract and their role in the inhibition of Campylobacter colonization.MicrobiologyOpen · 2017Article
- Antimicrobial Activity of Lactobacillus spp. Isolated From Fecal Flora of Healthy Breast-Fed Infants Against Diarrheagenic Escherichia coli.Jundishapur journal of microbiology · 2015Article
- Hypolipidemic effects and safety of Lactobacillus reuteri 263 in a hamster model of hyperlipidemia.Nutrients · 2015Article
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Authors and funding
5 authors.
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Abstract
backgroundLactic acid bacteria, especially Lactobacillus spp., have been considered as excellent probiotic microorganisms, because of their activities in reducing the enteric diseases and maintaining healthy poultry.
objectivesThe current study aimed to evaluate the phenotypic characteristics and the probiotic potentials of Lactobacillus spp. isolated from poultry. MATERIALS AND
methodsA total of 168 lactic acid bacteria (LAB) were isolated from healthy six and twenty-one-day old chickens and their feed samples. The isolated bacteria were identified by morphological, biochemical, and molecular tests including Polymerase Chain Reaction (PCR) and 16S rRNA gene sequencing. Biochemical fingerprinting with Phene Plate system (Ph-P) was done and the acid and bile resistant lactobacilli were subjected to the antibiotic susceptibility test.
resultsAmongst all of the examined LAB, 30.3% were resistant to bile and acid. Most of the isolated LAB (57.1%) belonged to the genus Lactobacillus with Lactobacillus brevis (78.1%) as the dominant species followed by L. reuteri (16.6%), L. plantarum (3%), and L. vaginalis (2%). The remaining isolates were identified as Pediococcus spp. (42.9%). The Ph-P cluster analysis of 75 L. brevis and 16 L. reuteri strains showed high phenotypic diversity. Whilst the results of Ph-P typing from L. reuteri strains showed low phenotypic variations especially among the strains sensitive to acid and bile salts.
conclusionsOverall, the results showed that some of the high potential probiotic LAB species existed in Iranian poultry.
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