Isolation, functional evaluation of probiotic properties and molecular identification of strains isolated from Iranian poultry’s gut

Somaye Makzum; Parinaz Ghadam; Mohaddaseh Ramezani

doi:10.18502/ijm.v15i2.12479

Somaye Makzum Department of Biotechnology, Faculty of Biological Sciences, Alzahra University, Tehran, Iran
Parinaz Ghadam Department of Biotechnology, Faculty of Biological Sciences, Alzahra University, Tehran, Iran
Mohaddaseh Ramezani Microorganisms Bank, Iranian Biological Resource Centre (IBRC), ACECR, Tehran, Iran

DOI: https://doi.org/10.18502/ijm.v15i2.12479

Keywords: Antibiotic; Bacillus sp; In vitro test; Poultry; Probiotic

Abstract

Background and Objectives: The use of probiotics as an alternative to antibiotics in poultry diets has attracted a lot of in- terest recently. In this context, the determination of probiotic characteristics was evaluated on several isolates obtained from Iranian poultry’s gut.

Materials and Methods: Probiotic characteristics such as hemolysis activity, acid, bile, gastric juice tolerate, in vitro ad- hesion assay, cell surface properties (hydrophobicity, auto-aggregation and co-aggregation) and antibiotic susceptibility test were evaluated. Finally, selected isolates identified molecularly after temperature-salt tolerance and extracellular enzyme activity (amylase, protease and cellulose).

Results: Out of 362 strains isolated from native poultry in three geographical regions of Iran, nine strains (belong to Bacillus sp., Enterococcus sp., Pediococcus sp., Lactobacillus sp., Kluyveromyces sp.) showed resistance against gastrointestinal physiological conditions, desirable surface properties, ability to adhere to epithelial intestine cell line and antibiotic suscep- tibility. Also, these strains were discovered to be temperature-salt tolerant but, only a small number of them were able to produce hydrolase enzymes.

Conclusion: According to the results, the selected strains can be introduced as native probiotic candidates for utilization in novel poultry feeds.