Isolation and characterization of spp. strains as potential probiotics for poultry.

Probiotics have become one of the potential solutions to global restriction on antibiotic use in food animal production. species have been attractive probiotics partially due to their long-term stability during storage. In this study, 200 endospore-forming bacteria isolates were recovered from sourdough and the gastrointestinal tract (GIT) of young broiler chicks. Based on the production of a series of exoenzymes and survivability under stress conditions similar to those in the poultry GIT, 42 isolates were selected and identified by 16S rRNA gene sequencing. Seven strains with a profile of high enzymatic activities were further evaluated for sporulation efficiency, biofilm formation, compatibility among themselves ( spp.), and antagonistic effects against three bacteria pathogenic to poultry and humans: , , and Shiga-toxin-producing The strains from sourdough were identified as whereas the ones from the chicks' GIT were . These strains demonstrated remarkable potential as probiotics for poultry.