SREENING AND EVALUATION OF PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA FROM LOCAL FERMENTED BEVERAGE AND THEIR EFFECT ON GROWTH PERFORMANCE OF COMMERCIAL BROILER DAY OLD CHICKEN

Abstract

Probiotic lactic acid bacteria were isolated from local fermented beverages and investigated for their potential as probiotic strains on the growth performance of the broiler day old chickens. Morphological and biochemical tests were carried out for identification of the potential probiotic bacterial isolates. Media optimizations were also carried out for cultivation of the potential bacterial isolates. The agar well diffusion method was used to evaluate the antimicrobial activities of the isolates and also disc diffusion method was used for antibiotic susceptibility pattern test. The selected isolates effects on broiler chicken growth performance were evaluated. Thus, a total of ninety six day one broiler chickens were randomly assigned to four treatments each with three replicate. In our study, a total of 24 and 21 pure bacterial colonies were isolated from Cheka and Borde fermented beverages respectively. Out of 24 Cheka isolates and 21 Borde isolates, 22 Cheka isolates and 20 Borde isolates were non motile. Based on their performance, the four non motile potential isolates from Cheka and Borde local fermented feed drinks were considered for characterization study. Each four potential bacterial isolates from Cheka and Borde were found to be Gram’s positive, non motile, negative for catalase, indole, citrate utilization tests. But, only two successfully grown potential isolates through sub culturing in selective MRS medium and morphologically whiter shinny appeared isolate from Cheka (CK2) and Borde (BD4) was used for further probiotic selection criteria. High growth rate of the Cheka isolate was observed in the presence of 0.2% of glucose and 0.2% peptone as compared to Borde isolate. The optimum temperature and pH for high biomass production was observed at 37oC and pH 6.5. The antimicrobial test showed that the isolates from Cheka (CK2) and Borde (BD4) drinks provide an antimicrobial activity against Escherichia coli O157:H7 (22mm, 18mm) and Salmonella typhimurium (26mm, 21mm) respectively. The isolates from both samples were resistant to Penicillin (10mg) and Cloxacillin (5mg) and susceptible to Norfloxacillin (10mg) and Streptomycin (10mg). Body weight gain, and feed conversion efficiency were found to be significantly higher (P≤0.05) as compared to control group at six week of experimental period. Among probiotic treatment groups, Cheka treatment group performing higher in body weight gain (149.75g) and feed conversion efficiency (1.98) at the end of experimental trail as compared to other probiotic treatment groups. Therefore, the isolated lactic acid bacteria from Cheka (CK2) and Borde (BD4) have had ability to survive poultry GIT and afford the required selection criteria for probiotic.