ArticleBMC veterinary research2025
Characterization of Lactobacillus spp. isolated from layer hens as probiotic candidates.
Article in BMC veterinary research, 2025. 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.
- Screening and characterization of Limosilactobacillus reuteri L16 and its probiotic properties in Hy-Line Brown chicks.Poultry science · 2026Article
- Essential Oil Blend and Ascorbic Acid Supplementation Improves Performance, Semen Characteristics, Redox Balance, and Intestinal Integrity in Heat-Stressed Male Rabbits.Veterinary sciences · 2026Article
- Prospecting and characterization of potential probiotic lactobacilli from animal gut and food sources.Scientific reports · 2026Article
- One Health Investigation of Stage-Dependent Antimicrobial Resistance Patterns Across Intermediate and Ripened Dairy Matrices: The Tyrovolia-Kopanisti Paradigm.Microorganisms · 2026Article
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5 authors.
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Abstract
backgroundEgg production and performance in commercial layer flocks can be impacted by gastrointestinal health. Probiotics are considered potential alternatives to antibiotics in poultry, and have been proven to have positive impacts on gut health. The objective of this study was to isolate and characterise Lactobacillus strains isolated from high production layer flocks for probiotic properties.
resultsEleven different Lactobacillus (L.) species were isolated from faecal samples collected from layer hens in late lay. Species included L. agilis, L. crispatus, L. gallinarum, L. ingluviei, L. johnsonii, L. kitasatonis, L. mucosae, L. oris, L. reuteri, L. saerimneri and L. salivarius. Enterococcus cecorum and Enterococcus faecium as well as Streptococcus alactolyticus were also isolated. Phenotypic properties of the eleven Lactobacillus species were then evaluated to assess their probiotic potential. Bacterial culturability at low pH, under high concentrations of bile salt and sodium chloride, as well as in simulated gastric juice were characterised for each species. Auto- and co-aggregation capacity, adhesion to the intestinal epithelium as well as inhibition of Salmonella Typhimurium were also evaluated. All the Lactobacillus spp. exhibited high culturability in sodium chloride at different temperatures, and exhibited strong adhesion to chicken epithelial cells. L. reuteri, L. salivarius, L. saerimneri, and L. mucosae displayed higher culturability in low pH conditions, and L. johnsonii displayed higher culturability in high concentration of bile salt. Only L. crispatus was culturable in simulated gastric juice after 24 h incubation. L. kitasatonis exhibited strong auto-aggregation and co-aggregation with wild-type Salmonella Typhimurium. All Lactobacillus species exhibited strong inhibition activity against Salmonella Typhimurium.
conclusionsThe Lactobacillus species isolated in this study exhibited probiotic properties. Further in vivo experiments are required to evaluate their capacity to colonise and persist in the host as well as evaluate their potential effects on the gut microbiota and overall health parameters of layer hens.
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