Screening and Characterization of Pediococcus acidilactici LC-9-1 toward Selection as a Potential Probiotic for Poultry with Antibacterial and Antioxidative Properties

文献类型： 外文期刊

第一作者： Li, Chong

作者： Li, Chong;Wang, Shaolong;Wang, Xiaoying;Liu, Guohua;Chang, Wenhuan;Cai, Huiyi;Li, Chong;Beckers, Yves;Chen, Si;Deng, Xuejuan;Cai, Huiyi

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关键词： Pediococcus acidilactici; screening; antibacterial; antioxidant; broiler chickens; intestinal microbiota

期刊名称：ANTIOXIDANTS （ 影响因子：7.0； 五年影响因子：7.3 ）

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年卷期： 2023 年 12 卷 2 期

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收录情况： SCI

摘要： Growing interest has been focused on lactic acid bacteria as alternatives to antimicrobial growth promoters, which are characterized by the production of various functional metabolites, such as antimicrobial and antioxidants compounds. The present study was undertaken to evaluate a potential probiotic from the antioxidant perspective. LC-9-1, screened from the intestines of healthy animals, was revealed to be Pediococcus acidilactici on the basis of its morphological, biochemical, and molecular characteristics. The strain has excellent properties, including acid-production efficiency, antibacterial performance and antioxidant activity. The safety of the strain was also evaluated. Furthermore, the experiments in broiler chickens suggested that dietary LC-9-1 supplementation improved the growth performance and decreased the abdominal fat, and enhanced the antioxidant capability and intestinal innate immunity of broilers. Analysis of intestinal microbiota showed that a higher community diversity (Shannon index) was achieved. In addition to the significantly increased relative abundances of Pediococcus spp., beneficial genera such as Rothia spp. and Ruminococcus spp. were abundant, while opportunistic pathogens such as Escherichia-Shigella spp. were significantly reduced in LC-9-1-supplemented broilers. Collectively, such in-depth characterization and the available data will guide future efforts to develop next-generation probiotics, and LC-9-1 could be considered a potential strain for further utilization in direct-fed microbial or starter culture for fermentation.

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