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Technological Development of Probiotic Supplement for Zootechnical Improvement of Broilers

Magali T. Uono, Sibylle S. Hacker, Catarina V. Manfrinato, Mariana M. Matsuo, Svetoslav D. Todorov, and Cristina S. B. Bogsan
Department of Biochemical-Pharmaceutical Technology, University of São Paulo, São Paulo, Brazil
Abstract—The increasing of the demand for functional foods, which include those supplemented or fermented by probiotic microorganisms, resulted in the advancement of research and development of new strains. The probiotic microorganisms Bacillus spp. are attractive for the inherent stability due to their characteristic of spore-forming bacteria. Spores allow prolonged shelf life and increase the ability to survive gastric barriers, which turn out to be an advantage over lactobacilli. Two bacteria were supplied by VitaBridge Company in order to identify which strain would have the best technological performance for the development of a novel functional food with high performance in the zootechnical improvement of broilers. The characterization was performed according to the protocol which included phenotypic and genotypic tests for determining the probiotic potential of the strains. The results of the tests revealed that BVB1 possesses the best technological characteristics and can be used with efficiency in the improvement of the zootechnical performance of broilers.
 
Index Terms—screening, biochemical tests, MALDI TOF, genome sequencing

Cite: Magali T. Uono, Sibylle S. Hacker, Catarina V. Manfrinato, Mariana M. Matsuo, Svetoslav D. Todorov, and Cristina S. B. Bogsan, "Technological Development of Probiotic Supplement for Zootechnical Improvement of Broilers," Journal of Advanced Agricultural Technologies, Vol. 6, No. 1, pp. 48-52, March 2019. Doi: 10.18178/joaat.6.1.48-52
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