A Bacillus subtilis strain as probiotic in poultry: selection based on in vitro functional properties and enzymatic potentialities. (1st August 2017)

• Record Type: Journal Article
• Authors: Hmani, Houda; Daoud, Lobna; Jlidi, Mouna; Jalleli, Karim; Ben Ali, Manel; Hadj Brahim, Adel; Bargui, Mansour; Dammak, Alaeddine; Ben Ali, Mamdouh
• Is Part Of: Journal of industrial microbiology & biotechnology. Volume 44:Number 8(2017)
• Page Start: 1157
• Page End: 1166
• Publication Date: 2017-08-01
• Subjects: Enzyme -- Probiotic -- Growth performance -- Poultry; Industrial microbiology -- Periodicals; 660.62
• DOI: 10.1007/s10295-017-1944-x
• Languages: English
• ISSNs: 1367-5435

Abstract

Abstract: We have proposed and validate an in vitro probiotic selection, based on enzymatic potentialities associated to well-established probiotic functional properties. A new Bacillus subtilis HB2 isolate, selected based on its high extracellular enzyme production, was chosen as a probiotic candidate for application as animal feed supplement. The HB2 strain showed an excellent acid and bile salts tolerance, a strong adhesion to chick enterocytes and produced antimicrobials against pathogens. An in vivo trial in poultry farming was conducted to evaluate the HB2 probiotic performance. After 35 days, HB2 achieved the higher growth performance than the control groups. The mortality and the feed conversion ratio were significantly decreased. Finally, the HB2 treated group showed wet litter and less severe ammonia odor in the atmosphere. Our study provides new insights into the importance of enzymatic potentialities, associated with the common functional properties, as a novel approach for probiotic selection.