Physiological and functional characteristics of Propionibacterium strains of the poultry microbiota and relevance for the development of probiotic products

ARGAÑARAZ MARTINEZ E.; BABOT J.D.; APELLA M.C.; PEREZ CHAIA A.

ANAEROBE

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2013 vol. 23 p. 27 - 37

1075-9964

The prevention and control of pathogens colonization through probiotics administration in poultry feeding is of increasing interest. The genus Propionibacterium is an attractive candidate for the development of probiotic cultures as they produce short chain fatty acids (SCFA) by carbohydrates fermentation. In this study, the presence of strains of this genus in hens of conventional production systems and backyard hens was investigated. Propionibacteria were isolated from the large intestine and identified by physiological and biochemical tests. PCR amplification of the 16S rRNA gene of the isolates was performed and products were compared with known sequences from databases. As a result, the genus Propionibacterium was demonstrated in 26 % of hens and P. acidipropionici and P.avidum were species identified. A comparative study of their physiological and functional characteristics was performed. The strains of P.acidipropionici were the most resistant to in vitro gastrointestinal digestion, but the adhesion to intestinal tissue was strain dependent. Some metabolic differences were found between both species with respect to their growth and SCFA production in an in vitro cecal model, but all the strains were metabolically active. P.acidipropionici LET105 was further studied for SCFA production in cecal homogenates. The strain increased the acids concentrations to values high enough to inhibit the growth of Salmonella enterica serovar Enteritidis. It was also able to compete with Salmonella for adhesion sites on the intestinal mucosa. Results contribute to the knowledge of the physiology of propionibacteria in the intestine of poultry and provide evidence of their potential for probiotics products development.