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Isolation of lactic acid bacteria from chicken gut and its probiotic potential characterization

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Research Paper 01/09/2017
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Isolation of lactic acid bacteria from chicken gut and its probiotic potential characterization

Gulmakai Shakoor, Ali Akbar, Abdul Samad, Shabir Ahmad Khan, Fazal Ur Rehman, Malalai Shakoor, Hafsa sunniya, Deedar Ahmad, AdeelRafique
Int. J. Biosci.11( 3), 1-9, September 2017.
Certificate: IJB 2017 [Generate Certificate]
Key: AntibioticsAntimicrobialsBacteriaFood safetySalmonella

Abstract

Probiotics are now best known to be viable microorganisms that plays important role in promoting health by improving the intestinal microbial balance and inhibiting the growth of pathogenic bacterial strains. The aim of the present study was to isolate and select Lactic acid bacteria (LAB) with excellent probiotic potential and antagonism against important pathogenic bacteria. Lactic acid bacteria with bacteriocin producing ability were isolated and identified from the gastrointestinal tract (LAB) of chicken. Total of 11 strains were isolated, isolate were characterized morphologically and identification was done through different biochemical tests. For determination of antibacterial activities agar well diffusion method was used. Growth at different percentage concentration of NaCl, bile salt and resistance to various pH were all tested in broth medium. Antibiotic susceptibility was also carried out. All 11 strains showed inhibitory activities against pathogenic bacteria Klebseilla pneumonia, Staphylococcus aurous, Escherichia coli and Salmonella typhi. Isolates with code GG,SIYS with inhibition zone of (22mm,23mm)and (21mm,23mm)against Staphylococci aureus and Escherichiacoli showed best inhibitory activity. All isolated strains were revealed to be tolerant to bile salt at concentration of 3%, showed growth at all percentage concentration of NaCl and survived in both acidic and basic pH but only strain LIC failed to tolerate pH2.Probiotic characterization of the isolated bacterial strains was determined by observing its growth in various pH range (2, 8, 10), bile salt (0.2, 1, 2 and 3.0 %), temperature (25, 37, 45) and NaCl (2, 4, 6 and 8 %). Antibiotic sensitivity pattern showed that the LAB isolates were highly sensitive to Amikacin, Clarithromycin, Amikacin and Oflaxacin but were moderately sensitive to Cefotaxime, Azithromycin, but were resistant to Ampicillin and Tetracycline. The selected LAB were found to exhibits outstanding probiotic potential and can be used as a source of probiotic in human, animal and also as a natural preservative for food.

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