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In vitro fermentation of broiler cecal content : the role of oactobacilli and pH value on the composition of microbiota and end products fermentation.

Aim: To assess the probiotic effects of Lactobacillus agilis JCM 1048 and L. sali-varius ssp. salicinius JCM 1230 and the pH on the cecal microflora of chicken and metabolic end products. Methods and Results: An in vitro system, operated with batch bioreactor, was used for this assessment. Selected...

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Main Authors:	Meimandipour, A., Shuhaimi , M., Bejo, Mohd Hair, Kasim, Azhar, Kabeir, B. M., Rasti, B., Yazid, A. M.
Format:	Article
Language:	English English
Published:	Wiley-Blackwell 2009
Online Access:	http://psasir.upm.edu.my/id/eprint/15164/1/In%20vitro%20fermentation%20of%20broiler%20cecal%20content.pdf http://psasir.upm.edu.my/id/eprint/15164/ http://onlinelibrary.wiley.com
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spelling	my.upm.eprints.151642015-10-22T01:47:05Z http://psasir.upm.edu.my/id/eprint/15164/ In vitro fermentation of broiler cecal content : the role of oactobacilli and pH value on the composition of microbiota and end products fermentation. Meimandipour, A. Shuhaimi , M. Bejo, Mohd Hair Kasim, Azhar Kabeir, B. M. Rasti, B. Yazid, A. M. Aim: To assess the probiotic effects of Lactobacillus agilis JCM 1048 and L. sali-varius ssp. salicinius JCM 1230 and the pH on the cecal microflora of chicken and metabolic end products. Methods and Results: An in vitro system, operated with batch bioreactor, was used for this assessment. Selected bacterial species were monitored at two pH values, over 24 h of batch culture incubation. The concentration of short chain fatty acids (SCFA) and lactate in the fermented material was also determined. The addition of L. agilis JCM 1048 and L. salivarius ssp. salicinius JCM 1230 into vessel 2 (Cc + P) increased the total anaerobes, lactobacilli and bifidobacteria after 24 h incubation. Moreover, lactobacilli supplementation decreased the total aerobes and streptococci, but it did not have any effects on coliforms. The supplementation of lactobacilli in vessel 2 (Cc + P) was found to significantly increase the production of lactate, propionate and butyrate. Further- more, pH did not alter the formation of butyrate, whereas the production of acetate and propionate was significantly decreased at pH = 5Æ 8.Conclusions:L. agilis JCM 1048 and L. salivarius ssp. salicinius JCM 1230, as probiotic bacteria, have the ability to re-establish proper microbial balance by the formation of lactate as well as propionate, and stimulate butyrate-producing bacteria to produce butyrate in the chicken cecum. Significance and Impact of the Study: This study was the first to report this under in vitro conditions, highlighting the probiotic roles of the two Lactobacillus strains in broiler cecal fermentation at different initial pH. These useful data can be helpful in improving the fermentation process in chicken cecum. Wiley-Blackwell 2009-06-08 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/15164/1/In%20vitro%20fermentation%20of%20broiler%20cecal%20content.pdf Meimandipour, A. and Shuhaimi , M. and Bejo, Mohd Hair and Kasim, Azhar and Kabeir, B. M. and Rasti, B. and Yazid, A. M. (2009) In vitro fermentation of broiler cecal content : the role of oactobacilli and pH value on the composition of microbiota and end products fermentation. Letters in Applied Microbiology, 49 (4). pp. 415-420. ISSN 266-8254 http://onlinelibrary.wiley.com 10.1111/j.1472-765X.2009.02674.x English
institution	Universiti Putra Malaysia
building	UPM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Putra Malaysia
content_source	UPM Institutional Repository
url_provider	http://psasir.upm.edu.my/
language	English English
description	Aim: To assess the probiotic effects of Lactobacillus agilis JCM 1048 and L. sali-varius ssp. salicinius JCM 1230 and the pH on the cecal microflora of chicken and metabolic end products. Methods and Results: An in vitro system, operated with batch bioreactor, was used for this assessment. Selected bacterial species were monitored at two pH values, over 24 h of batch culture incubation. The concentration of short chain fatty acids (SCFA) and lactate in the fermented material was also determined. The addition of L. agilis JCM 1048 and L. salivarius ssp. salicinius JCM 1230 into vessel 2 (Cc + P) increased the total anaerobes, lactobacilli and bifidobacteria after 24 h incubation. Moreover, lactobacilli supplementation decreased the total aerobes and streptococci, but it did not have any effects on coliforms. The supplementation of lactobacilli in vessel 2 (Cc + P) was found to significantly increase the production of lactate, propionate and butyrate. Further- more, pH did not alter the formation of butyrate, whereas the production of acetate and propionate was significantly decreased at pH = 5Æ 8.Conclusions:L. agilis JCM 1048 and L. salivarius ssp. salicinius JCM 1230, as probiotic bacteria, have the ability to re-establish proper microbial balance by the formation of lactate as well as propionate, and stimulate butyrate-producing bacteria to produce butyrate in the chicken cecum. Significance and Impact of the Study: This study was the first to report this under in vitro conditions, highlighting the probiotic roles of the two Lactobacillus strains in broiler cecal fermentation at different initial pH. These useful data can be helpful in improving the fermentation process in chicken cecum.
format	Article
author	Meimandipour, A. Shuhaimi , M. Bejo, Mohd Hair Kasim, Azhar Kabeir, B. M. Rasti, B. Yazid, A. M.
spellingShingle	Meimandipour, A. Shuhaimi , M. Bejo, Mohd Hair Kasim, Azhar Kabeir, B. M. Rasti, B. Yazid, A. M. In vitro fermentation of broiler cecal content : the role of oactobacilli and pH value on the composition of microbiota and end products fermentation.
author_facet	Meimandipour, A. Shuhaimi , M. Bejo, Mohd Hair Kasim, Azhar Kabeir, B. M. Rasti, B. Yazid, A. M.
author_sort	Meimandipour, A.
title	In vitro fermentation of broiler cecal content : the role of oactobacilli and pH value on the composition of microbiota and end products fermentation.
title_short	In vitro fermentation of broiler cecal content : the role of oactobacilli and pH value on the composition of microbiota and end products fermentation.
title_full	In vitro fermentation of broiler cecal content : the role of oactobacilli and pH value on the composition of microbiota and end products fermentation.
title_fullStr	In vitro fermentation of broiler cecal content : the role of oactobacilli and pH value on the composition of microbiota and end products fermentation.
title_full_unstemmed	In vitro fermentation of broiler cecal content : the role of oactobacilli and pH value on the composition of microbiota and end products fermentation.
title_sort	in vitro fermentation of broiler cecal content : the role of oactobacilli and ph value on the composition of microbiota and end products fermentation.
publisher	Wiley-Blackwell
publishDate	2009
url	http://psasir.upm.edu.my/id/eprint/15164/1/In%20vitro%20fermentation%20of%20broiler%20cecal%20content.pdf http://psasir.upm.edu.my/id/eprint/15164/ http://onlinelibrary.wiley.com
_version_	1643825853081059328
score	13.211869

In vitro fermentation of broiler cecal content : the role of oactobacilli and pH value on the composition of microbiota and end products fermentation.

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