Engineering and Development of Probiotics for Poultry Industry

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Andrey Georgievich Koshchaev


Objective: This work discusses the development of dry three-strain probiotic food additive on the basis of
thermophilic lactic bacteria strains (Lactobacillus acidophilus В-8634, Lactobacillus delbruеckii subsp. bulgaricus
Ð’-6543 and Streptococcus thermophiles Ð’-2894) for the poultry industry. Materials and Methods: The pattern of
interrelations between the strains in the composition of the food additive has been studied by their simultaneous
inoculation on solid and liquid nutrient media, incubation and colony-forming unit count by limiting dilution
method. On cultivation on solid nutrient media by-products of plant reprocessing were used as a nutrient medium
carrier and mineral sorbent - as dilution agent. Antibacterial activity of the considered probiont strains in the
additive composition was studied on Escherichia coli and Staphylococcus aureus. Acid forming activity of the
probiont strains was studied by determination of variety and number of organic acids produced by the considered
microflora. Results: Experimental results demonstrated that the dry probiotic food additive satisfied the safety
requirements, and its maximum storage period was 6 months. Conclusion: Combined usage of probiont strains in
the additive promoted an increase in total titer of lactic bacteria, increase in inhibition zone of E. coli and S. aureus,
as well as secretion of organic acids, which jointly provided high antibacterial properties. On the basis of used
microflora as well as products of plant reprocessing, three-strain food additive was engineered and developed
with high antagonistic, sorbing, and antitoxic properties. The used microorganism strains as natural forms of the
gastrointestinal tract were able to survive here to the highest extent.


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How to Cite
Koshchaev, A. G. (2019). Engineering and Development of Probiotics for Poultry Industry. Asian Journal of Pharmaceutics (AJP), 12(04).