Probiotic properties of Lactobacillus strains isolated from gizzard of local poultry

BACKGROUND AND OBJECTIVE: The aim of our study was to characterize gizzard Lactobacillus fermentum-group strains on the basis of their phenotypic profiles regarding characteristics of lactobacilli. In addition, their in vitro potential probiotic properties were evaluated. MATERIALS AND METHODS: The lactic acid bacteria were isolated and identified from gizzard contents of Algerian local poultry using criteria of Bergey’s Manual of Determinative Bacteriology and using methods and criteria of Sharpe. The strains were further characterized by tolerance to low pH and bile, coaggregation potential and adhesion to intestinal mucous. The antagonistic activity against some Enterobacteriaceae strains from poultry origin was also evaluated. RESULTS AND CONCLUSION: Among the strains identified, both physiological and biochemical characteristics differed noticeably. The strains coded LP(3) and LP(10) survived simulated gastrointestinal conditions and were considered to be acid and bile tolerant. The majority of the strains exhibited antagonistic activity towards Escherichia coli, Klebsiella spp., Enterobacter spp., Shigella spp., Salmonella spp and Citrobacter spp. The best co-aggregation properties were obtained with two isolates. Lb. fermentum LP(3) alone showed adherence specificity to the chicken intestinal epithelium.