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In vitro fermentation of broiler cecal content: the role of lactobacilli and pH value on the composition of microbiota and end products fermentation

Meimandipour A 1 , Shuhaimi M , Hair-Bejo M , Azhar K , Kabeir BM , Rasti B Show all authors , Yazid AM

Affiliations 

  • 1 Department of Food Service and Management, Faculty of Food Science and Technology, University Putra Malaysia, Malaysia
Lett Appl Microbiol, 2009 Oct;49(4):415-20.
PMID: 19725887 DOI: 10.1111/j.1472-765X.2009.02674.x

Abstract

To assess the probiotic effects of Lactobacillus agilis JCM 1048 and L. salivarius ssp. salicinius JCM 1230 and the pH on the cecal microflora of chicken and metabolic end products.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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