Potencial de inibição de microrganismos probióticos sobre bactérias patogênicas importantes na avicultura.

Abstract

In the current global scenario, the development of methods that replace the use of antibiotics is of paramount importance in controlling the main diseases that affect poultry production. Therefore, the objective of this work was to identify the in vitro effectiveness of different species of probiotic microorganisms in controlling important pathogens in poultry production. In vitro analysis of the prevention of five (5) probiotic strains (Saccharomyces boulardii, Lactobacillus delbruueckii CNRZ 327, Lactococcus lactis subsp. Lactis UNICLON lll01, Lactiplantibacillus plantarum UNICLON LP09 and Lacticaseibacillus acidophillus UNICLON LA01) over 10 isolate patogenics from broilers and human (Salmonella Heidelberg, Salmonella Enteritidis, Salmonella Typhimurium, Salmonella Minnesota, Salmonella Infantis, Avian pathogenic Escherichia coli, Campylobacter jejuni and Clostridium perfringens), using the inhibition halo method. A solution was made for each probiotic, using 5 mL of saline solution to obtain a concentration of approximately 10^8 CFU/mL. Then, 5 μL of each solution was deposited on the surface of the agar in the center of the plate to form spots. After the incubation period, these were inactivated with chloroform, resulting in the inoculation of pathogenic strains. The results highlight the ability of probiotic strains to inhibit the growth of pathogens, with emphasis on L. acidophilus and L. plantarum and the synergy observed in probiotic blends to control S. Heidelberg. The study highlights the variability in the effectiveness of probiotics in inhibiting poultry pathogens, depending on species, serotype and strain. The L. acidophilus, L. plantarum and blend formulations demonstrated superior inhibitory effects towards L. delbrueckii, L. lactis and S. boulardii, although L. delbruekii exhibited a notable positive effect against S. Heidelberg and Clostridium perfringens. This study highlights the importance of choosing probiotic criteria to promote poultry health and control pathogens, providing valuable insights for more effective management practices in the poultry industry.