Investigation of bacteriocinogenic probiotics as an integrated strategy to reduce Salmonella and Campylobacter in broiler production

We hypothesize that bacteriocin-producing bacteria with probiotic potential are superior alternatives to antibiotics as poultry feed additives and able to control major poultry infections including Salmonella and Campylobacter. The project aims to develop an integrated nutritional approach based on the use of bacteriocin-producing bacteria for the positive modulation of the intestinal microbiota while reducing the incidence of pathogens in chickens. 1) Isolation and inhibitory activity of novel commensal bacteria from the chicken environment. 2) Probiotic potential and characterization of identified inhibitory bacteria and their antimicrobial activity. 3) Survival bacteriocin-producing probiotics and reduction of pathogens (Salmonella and Campylobacter) in a simulated chicken digestive tract