Manufacture of Bacterial Products from New Species of Lactic Acid Bacteria Isolated from Chicken Intestines
Abstract
The present investigation was conducted within the Microbiology Laboratory in the Department of Food Science at the College of Agriculture, Basrah University. This work aims to produce a bacterial preparation using a collection of novel lactic acid bacteria species. These bacteria were obtained from the contents of the jejunum region in the small intestine of adult chickens that were in good condition. The production procedures involved the introduction of the novel bacterial strain into pasteurized skim milk. The substance underwent fermentation, followed by dehydration and pulverization, producing a bacterial formulation including a diverse assemblage of lactic acid bacteria strains. These strains exhibit synergistic behavior and possess resilience against gastrointestinal conditions. The investigation findings revealed that the bacterial product that was created had a minimum concentration of 16×109 (cfu/g) of lactic acid bacteria, demonstrating its capacity to endure the circumstances present in the digestive tract. The performed study in laying hens' storage revealed the efficacy of the bacterial preparation as a reliable and suitable product, which can be stored for at least two months from the manufacturing date without compromising its quality. The duration of growth may extend beyond six months when the storage temperature is maintained at 4°C.
Downloads
References
Al-Ani, A. A. T.(2011).Isolation, characterization and comparison of Bifidobacteriutn adolescents with antibiotics on productive performance and some physiological characteristics of broilers. MSc. Thesis. College of Agriculture, University of Anbar. (In Arabic(.
Al-Fayyad, H. A., Naji, S. A.and Al-Hajo,N.N.A.(2011). Poultry products technology. Second Edition. College of Agriculture, University of Baghdad. (In Arabic Alnajjar, E. and Alemadi, M.A. (2017).Evaluation of the impact of some disinfectants used in poultry farms.. Assiut Veterinary Medical Journal, 63(152):1-7.https://doi.org/10. 21608/avmj.2017.169273
Al-Salhi, A. A., Al-Shatty, S. M.,Al-Imara, E. A., and Al-Khfaji, Q. J. . (2022). A new record of lactic acid bacteria strains from the contents of adult chicken intestines.Basrah Journal of Agricultural Sciences, 35(2), 199–222. https://doi.org/10.37077/25200860.2022.35.2.14
Begunova, A. V.,Savinova, O.S.,Glazunova, O. A.,Moiseenko, K. V., Rozhkova, I. V.,and Fedorova T V. (2021).Development of antioxidant and antihypertensive properties during growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on cow's milk: Fermentation and peptidomics study. Foods. 2021; 10(1):1-17. https://doi.org/10.3390/foods10010017
Bujňáková. D.,and Kmeť V.(2012).Functional properties of Lactobacillus strains isolated from dairy products. Folia Microbiol.(Praha), 57(4): 263-267.https://doi.org/10.1007/s12223-012-0121-x.. Epub 2012 Apr 11. PMID: 22488103
Cappuccino,J.G.andWelsh,C.T. (2019).Microbiology: A laboratory manual. 12th edition, Pearson publisher, New York.541p.
Da Silva, N., Taniwaki, M. H., Junqueira, V. C. A., de Arruda Silveira, N. F., Okazaki, M. M. and Gomes, R. A. R. (2019). Microbiological examination methods of food and water: A laboratory manual. 2nd edn., CRC Press. Taylor and Francis Group, London, UK.526p.
Emara,M.H.,Elhawari,S.A.,Yousef,S.,Radwan,M.I,andAbdel-Aziz,H.R.(2016).The emerging role of probiotics in managing Helicobacter pylori infection: Histopathologic Perspectives. Helicobacter,21(1):3–10.https://doi.org/10.1111/hel.12237
Ghazal, M. M., Al-Hilfy, N. A.-A. H., and Ali, H. I. . (2021). Production of functional soft cheese and studying its chemical and sensory evaluation properties. Basrah Journal of Agricultural Sciences,34(1):67–82.https://doi.org/10.37077/25200860.2021.34.1.07
Humam,A.M.,Loh,T.C.,Foo,H.L.,Samsudin,A.A.,Mustapha,N.M.,Sulkily,I.,andIzuddin, W.I.(2019).Effects of feeding different postbiotics produced by Lactobacillus plantarum on growth performance, carcass yield, intestinal morphology, gut microbiota composition, immune status, and growth gene expression in broilers under heat stress. Animals,9(9):644,20p. https://doi.org/10.3390/ani9090644
Hwang,H.andSinger,R.S.(2020).Survey of the U.S. broiler industry regarding pre-and postharvest interventions to mitigate Campylobacter contamination on broiler chicken products. Journal of Food Protection, 83(7): 1137-1148.
Jin, L.Z., Ho, Y.W.,Abdulah, N. and Jalaluddin, S.(1997).Probiotics in poultry: Modes of action. World's Poult. Sci. J., 53(4): 351-368. https://doi.org/10.1079/WPS19970028
Johnson,T. R.,andCase, C. L.(2019).Laboratory experiments in microbiology. 12th edn., Pearson Education, Inc., New York.USA, 516p.
Liu,S,N.,Han,Y.,andZhou,Z.J.(2011).Lactic acid bacteria in traditional fermented Chinese foods. Food Res. Int., 44(3): 643-651. https://doi.org/10.1016/j.foodres.2010.12.034
Markowiak, P.,andŚliżewska, K. (2018).The role of probiotics, prebiotics and synbiotics in animal nutrition. Gut Pathog., 10, 21 Doi:10.1186/s13099-018-0250-0
Mohamed,F.M.,Thabet,M.H.,andAli,M.F.(2019).The use of probiotics enhances the immunity of broiler chickens against some intestinal infection pathogens. SVU-Int. J. Vet. Sci., 2(1): 1-19.https://doi.org/10.21608/svu.23141.
Nasser, E. K., Majeed , K. R. ., and Ali , H. I. . (2021). Effect of some strains of lactic acid bacteria and their mixture on the level of fats and cholesterol in albino rats (Rattus norvegicus) male with hypothyroidism induced using carbimazole.Basrah Journal of Agricultural Sciences,34(1):139–146.https://doi.org/10.37077/25200860.2021.34.1.12
Ozogul, F.,andHamed,I.(2017).The importance of lactic acid bacteria for preventing bacterial growth and their biogenic amines formation: A review. Crit. Rev. Food Sci. Nutr., 58(10):50–67.https://doi.org/10.1080/10408398.2016.1277972
Procop,G.W.,Church,D.L,Hall,G.S.,Janda,W.M,Koneman,E.W.,Schreckenberger,P.C.,andWoods,G.L.(2017).Koneman's color atlas and textbook of diagnostic microbiology.7th edn., Lippincott Williams & Wilkins, Baltimore. Publishers. Philadelphia: Wolters Kluwer Health, 2733p.
Reuben,R.C.,Roy,P.C.,Sarkar,S.L.,Rubayet,U.l.,Ala1,I.,andJahid,K.(2019).Isolation, characterization, and assessment of lactic acid bacteria toward their selection as poultry probiotics. BMC Microbiol., 12;19(1):253(20p.). https://doi.org/10. 1186/s12866-019-1626-0
Schneitz, C.,Kiiskinen, T.,Toivonen,V.,andNasi, M.(1998).Effect of BROILACT on the physicochemical conditions and nutrient digestibility in the gastrointestinal tract of broilers. Poult. Sci.,77(3):426-432.https://doi.org/10.1093/ps/77.3.426
Spring, P.(1997).Understanding the development of the avian gastrointestinal microflora: An essential key for developing competitive exclusion products. Proc. Alltech 11th Annual Asia Pacific Lecturer Tour, pp:149-160.
SPSS:Statistical Package for the Social Sciences(2018).SPSS users guide. Statistics, Version 25.IBMSPSS Statistics, SPSS Institute,Inc,Chicago,IL, USA.
Yazdi,M.K.S.,Davoodabadi,A.,Zarin,H.R.K.,Ebrahimi,M.T.,Soltan,Dallal,M.M.S.(2017).Characterization and probiotic potential of lactic acid bacteria isolated from Iranian traditional yogurts. Italian Journal of Animal Science, 16(2):185–188.https://doi.org/10. 1080/1828051X.2016.1222888
Author(s) and co-author(s) jointly and severally represent and warrant that the Article is original with the author(s) and does not infringe any copyright or violate any other right of any third parties, and that the Article has not been published elsewhere. Author(s) agree to the terms that the GPH Journal will have the full right to remove the published article on any misconduct found in the published article.
