Determination of probiotic microorganisms for poultry

The use of probiotics as feed additives, which have a positive effect on animal health and performance, came to the fore after the use of antibiotics as growth factors in poultry was banned. Strains familiar to the host GIS are more effective than other strains, leading to the need for host-specific probiotic development. In our study which we aimed to determine probiotic microorganisms for poultry, probiotic properties of lactic acid bacteria and yeast isolated from feces of free-range chicken which are not fed with commercial feed were tested. Pathogenicity, hydrophobicity properties, aggregation (autoaggregation and coaggregation), growth in different temperatures, pH conditions and bile concentrations, and antimicrobial activities of 54 lactic asit bacterias and 30 yeasts isolates were investigated. In addition, lactic acid and hydrogen peroxide production and antibiotic sensitivity of LAB were also tested. Of 15 lactic acid bacteria that shows the best properties; 7 were E. faecalis, 3 were L. salivarius, 2 were L. johnsoni, 1 was L. reuteri, 1 was E. faecium and 1was E. casseliflavus; of 17 yeasts isolates; 10 were K. bovina, 6 were P. kudriavzevii and 1 was I. terricola. It has been observed that probiotic properties differ in accordance to genus, species and strains; and it has been detected that E. faecium K14, E. faecalis A16, E. faecalis A28, L. reuteri K10, L. salivarius K2, P. kudzriavzeii M2, P. kudzriavzeii M19/1, K. bovina M26 and I. terricola M19/2 strains has superior probiotic properties than the other strains. These strains with strong probiotic properties have been shown to be good candidates for further in vivo studies to develop probiotic feed supplementation in the poultry industry. Keywords: Poultry, Probiotic, Lactic Acid Bacteria, Yeast