Isolation and Characterization of Propionibacteria from Hens. Potential Probiotic Use

ELOY ARGAÑARAZ MARTÍNEZC; JAIME DANIEL BABOT; MARÍA CRISTINA APELLA; ADRIANA PEREZ CHAIA

Oviedo, Asturias

Simposio; 3rd International Symposium on Propionibacteria and Bifidobacteria: Dairy and Probiotic Applications; 2010

Instituto del frío - CSIC

For decades, undefined Nurmi-type cultures, which contain different bacterial genera, including Propionibacterium, have been successfully used to prevent pathogens development in poultry. The potencial application of propionibacteria, as probiotics for chickens, is principally due to their production of short chain fatty acids, which are responsible for the inhibition of intestinal pathogens and stimulate proliferation and differentiation of intestinal epithelial cells and the absorption of electrolytes and water. Thus could reinforce the intestinal barrier and improve to the absorption of nutrients. The aim of this work was the isolation of propionibacteria from the intestine of laying hens, identification of the predominant species and evaluation of some probiotic properties. Samples were taken from intestine (ileum, cecum, colon, cloaca) of hens (n=30) and plated on selective media. Strains with morphological appearence of propionibacteria were selected for identification by biochemical properties, genus-and species-specific PCR and 16S rDNA sequencing. Acid (pH3-3h) and bile salts resistence (0.1% and 0.4% w/v-24 and 48h at 37ºC) were also evaluated. Nine strains of propionibacteria were isolated, identified and sequenced, being four of them identified as P. acidipropionici. The others strains belonged to different species of cutaneous propionibacteria group. All bacteria could resist the acid and bile salts conditions assayed, but P. acidipropionici strains showed better response. The results obtained in this study, demonstrated the presence of classical propionibacteria with potencial probiotic properties in hens. Therefore, these microorganims may be used in poultry industry as a way to prevent intestinal infections and improve nutrition, satisfying current market demands.