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Open access

Marta Kupryś-Caruk, Monika Michalczuk, Beata Chabłowska, Ilona Stefańska, Danuta Kotyrba and Marta Parzeniecka-Jaworska

Abstract

Introduction: One aim of the study was to evaluate the impact when added to feed of the two potentially probiotic strains of lactic acid bacteria (LAB) Lactobacillus plantarum K KKP 593/p and Lactobacillus rhamnosus KKP 825 on production performance, health, and the composition of gut microbiota. The complementary aim was to assess the safety of these strains in broiler rearing.

Material and Methods: A total of 500 one-day-old Ross 308 chicks were divided into four groups. The experimental factor was the admixture of bacterial preparation to the feed at different doses: the recommended maximum dose, a dose ten times higher, the recommended minimum dose, and a zero dose for the control group not receiving bacteria.

Results: Addition of bacteria to the diets did not have a significant effect on the final body weight, final body weight gain, nor total feed intake or feed conversion. However, lactic acid bacteria had a positive effect on chicken health. Mortality among chickens fed with LAB was reduced. Moreover, LAB feeding inhibited the growth of Salmonella spp. and Clostridium perfringens in the intestines. There were no significant differences in chicken performance by dose of bacteria in the feed. The group dosed with LAB ten times higher than the recommended maximum did not demonstrate changes in biochemical or haematological parameters of blood compared to the remaining groups.

Conclusion: Feeding chicken broilers with two potentially probiotic LAB strains is safe and impacts animal health positively.

Open access

Katarzyna Piasecka-Jóźwiak, Joanna Rozmierska, Beata Chabłowska, Krystyna M. Stecka, Sylwia Skąpska, Monika Kliszcz and Emilia Szkudzińska-Rzeszowiak

The aim of this study was to obtain starter cultures for fermenting sweet pepper, pattypan squash and tomatoes, composed of the autochthonous lactic acid bacteria (LAB), selected from spontaneously fermented vegetables of each particular species. Antibacterial activity of the LAB strains against eight test strains of pathogenic and undesirable in food bacteria, as well as good organoleptic quality of obtained fermented product were adopted as selection criteria. Thirteen isolated LAB strains were identified as Lactobacillus plantarum, Lactobacillus brevis and Pediococcus pentosaceus. All strains revealed the inhibiting capability, limiting the growth of at least two test strains. Ten selected LAB strains were used as starter cultures. Sensory quality of the obtained products was at least equal to the product obtained as a result of spontaneous fermentation. Using the autochthonous LAB strains of high antibacterial activity seems to be the rational way of producing microbiologically-safe products, preserving the original, unique flavour of traditional, spontaneously fermented vegetables.