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Optimization of solid-state fermentation conditions of Bacillus licheniformis and its effects on Clostridium perfringens-induced necrotic enteritis in broilers

ABSTRACT In the present study, we examined the growth parameters of Bacillus licheniformis in solid-state fermentation (SSF) and evaluated the effects of Bacillus licheniformis-fermented products on Clostridium perfringens-challenged broilers. During four and six days of SSF, the highest viable biom... Full description

Journal Title: Revista Brasileira de Zootecnia 01 April 2019, Vol.48
Main Author: En-Ru Lin
Other Authors: Yeong-Hsiang Cheng , Felix Shih-Hsiang Hsiao , Witold S. Proskura , Andrzej Dybus , Yu-Hsiang Yu
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: ISSN: 1806-9290 ; E-ISSN: 1806-9290 ; DOI: 10.1590/rbz4820170298
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title: Optimization of solid-state fermentation conditions of Bacillus licheniformis and its effects on Clostridium perfringens-induced necrotic enteritis in broilers
format: Article
creator:
  • En-Ru Lin
  • Yeong-Hsiang Cheng
  • Felix Shih-Hsiang Hsiao
  • Witold S. Proskura
  • Andrzej Dybus
  • Yu-Hsiang Yu
subjects:
  • Broiler
  • Disease
  • Fermentation
  • Probiotics
  • Agriculture
ispartof: Revista Brasileira de Zootecnia, 01 April 2019, Vol.48
description: ABSTRACT In the present study, we examined the growth parameters of Bacillus licheniformis in solid-state fermentation (SSF) and evaluated the effects of Bacillus licheniformis-fermented products on Clostridium perfringens-challenged broilers. During four and six days of SSF, the highest viable biomass was observed at 5% glucose, 10% soybean meal, 3% yeast, and 50% initial moisture content. The Bacillus licheniformis SSF products were heat- and acid-resistant. Furthermore, the fermented products were able to inhibit the growth of Clostridium perfringens and Staphylococcus aureus in vitro. In feeding experiments, in a similar manner to the antibiotic treatment group, dietary supplementation of Bacillus licheniformis-fermented products significantly improved intestinal morphology and necrotic lesions under Clostridium perfringens challenge, accompanied by increased IFN-γ mRNA expression in the spleen and bursa of Fabricius. These results together suggest that Bacillus licheniformis-fermented products have potential for development as feed additives and use as possible substitutes for antibiotics to treat Clostridium perfringens in the poultry industry.
language: eng
source:
identifier: ISSN: 1806-9290 ; E-ISSN: 1806-9290 ; DOI: 10.1590/rbz4820170298
fulltext: fulltext_linktorsrc
issn:
  • 1806-9290
  • 18069290
url: Link


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titleOptimization of solid-state fermentation conditions of Bacillus licheniformis and its effects on Clostridium perfringens-induced necrotic enteritis in broilers
creatorEn-Ru Lin ; Yeong-Hsiang Cheng ; Felix Shih-Hsiang Hsiao ; Witold S. Proskura ; Andrzej Dybus ; Yu-Hsiang Yu
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subjectBroiler ; Disease ; Fermentation ; Probiotics ; Agriculture
descriptionABSTRACT In the present study, we examined the growth parameters of Bacillus licheniformis in solid-state fermentation (SSF) and evaluated the effects of Bacillus licheniformis-fermented products on Clostridium perfringens-challenged broilers. During four and six days of SSF, the highest viable biomass was observed at 5% glucose, 10% soybean meal, 3% yeast, and 50% initial moisture content. The Bacillus licheniformis SSF products were heat- and acid-resistant. Furthermore, the fermented products were able to inhibit the growth of Clostridium perfringens and Staphylococcus aureus in vitro. In feeding experiments, in a similar manner to the antibiotic treatment group, dietary supplementation of Bacillus licheniformis-fermented products significantly improved intestinal morphology and necrotic lesions under Clostridium perfringens challenge, accompanied by increased IFN-γ mRNA expression in the spleen and bursa of Fabricius. These results together suggest that Bacillus licheniformis-fermented products have potential for development as feed additives and use as possible substitutes for antibiotics to treat Clostridium perfringens in the poultry industry.
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ABSTRACT In the present study, we examined the growth parameters of Bacillus licheniformis in solid-state fermentation (SSF) and evaluated the effects of Bacillus licheniformis-fermented products on Clostridium perfringens-challenged broilers. During four and six days of SSF, the highest viable biomass was observed at 5% glucose, 10% soybean meal, 3% yeast, and 50% initial moisture content. The Bacillus licheniformis SSF products were heat- and acid-resistant. Furthermore, the fermented products were able to inhibit the growth of Clostridium perfringens and Staphylococcus aureus in vitro. In feeding experiments, in a similar manner to the antibiotic treatment group, dietary supplementation of Bacillus licheniformis-fermented products significantly improved intestinal morphology and necrotic lesions under Clostridium perfringens challenge, accompanied by increased IFN-γ mRNA expression in the spleen and bursa of Fabricius. These results together suggest that Bacillus licheniformis-fermented products have potential for development as feed additives and use as possible substitutes for antibiotics to treat Clostridium perfringens in the poultry industry.

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ABSTRACT In the present study, we examined the growth parameters of Bacillus licheniformis in solid-state fermentation (SSF) and evaluated the effects of Bacillus licheniformis-fermented products on Clostridium perfringens-challenged broilers. During four and six days of SSF, the highest viable biomass was observed at 5% glucose, 10% soybean meal, 3% yeast, and 50% initial moisture content. The Bacillus licheniformis SSF products were heat- and acid-resistant. Furthermore, the fermented products were able to inhibit the growth of Clostridium perfringens and Staphylococcus aureus in vitro. In feeding experiments, in a similar manner to the antibiotic treatment group, dietary supplementation of Bacillus licheniformis-fermented products significantly improved intestinal morphology and necrotic lesions under Clostridium perfringens challenge, accompanied by increased IFN-γ mRNA expression in the spleen and bursa of Fabricius. These results together suggest that Bacillus licheniformis-fermented products have potential for development as feed additives and use as possible substitutes for antibiotics to treat Clostridium perfringens in the poultry industry.

pubSociedade Brasileira de Zootecnia
doi10.1590/rbz4820170298
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