SciELO - Scientific Electronic Library Online

vol.31 issue4Culture conditions for the production of thermostable amylase by Bacillus spAcute and latent infection in mice with a virulent strain of Aujeszky’s disease virus author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Brazilian Journal of Microbiology

Print version ISSN 1517-8382On-line version ISSN 1678-4405


REQUE, Elizete de F.; PANDEY, Ashok; FRANCO, Sebastião G.  and  SOCCOL, Carlos R.. Isolation, identification and physiological study of Lactobacillus fermentum LPB for use as probiotic in chickens. Braz. J. Microbiol. [online]. 2000, vol.31, n.4, pp.303-307. ISSN 1517-8382.

Studies were carried out to isolate and identify microorganisms for probiotic use for chickens. Selection of strains included various criteria such as agreement with bio-safety aspects, viability during storage, tolerance to low pH/ gastric juice, bile, and antimicrobial activity. The strains were isolated from the crop, proventriculus, gizzard, ileum and caeca of chicken. Decimal dilution of the contents of these segments were mixed with MRS medium and incubated for 48 h at 37°C under anaerobiosis. The identity of the culture was based on characteristics of lactobacilli as presented in the Bergey’s Manual of Determinative Bacteriology, carrying out bacterioscopy (morphology), Gram stain, growth at 15 and 45°C, and fermentation of different carbon sources. Based on these criteria, Lactobacillus fermentum LPB was identified and tested for probiotic use for chickens. The isolate was evaluated for poultry feeds supplement. The results showed that in comparison to the presence and effects of antibiotics, L. fermentum LPB implantation resulted in a similar effect as that of antibiotics manifested by feed efficiency in growth of chicks.

Keywords : probiotic; poultry; Lactobacillus fermentum.

        · abstract in Portuguese     · text in English     · English ( pdf epdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License