Selection and characterization in vitro probiotic lactobacillus spp

For improvements in poultry production, which Brazil is the position of this that worldwide (ABPA, 2016), and the growing concern with the bacteria resistance to antimicrobials that are not fully effective in fighting pathogens, reduce the natural microflora of the gastrointestinal tract of birds, and increase the colonization of it by microorganisms (BELCHIERI and NETO, 2009; OIE, 2015), the search industry to introduce changes that improve the processes of creation. The lacto-bacilli are bacteria that are part of the natural microflora and are used as probiotic replacing antimicrobial, protecting the gastrointestinal tract against the action of micro-organisms such as Salmonella Heidelberg, harmful pathogens to animal and human health. This work was proposed to characterize probiotic in vitro de 170 samples of bacteria from feces of turkeys. The samples were tested for resistance to gastric pH between 2.5 and 7.0, bile salts with Oxgall enzyme potential hydrophobicity with Hexadecane enzyme potential multiplication, production of hydrogen peroxide with use of TMB-plus modified antagonism against Salmonella Heidelberg with tests spot on the lawn, radial streak, agar well difussion, liquid coculture assay and cross-streak modified, antibiotic susceptibility test with 12 antimicrobials and antimicrobial resistance genes integrons C. As the best-selected samples in all analyzes were submitted to sanger sequencing. The results were analyzed using Bioedit Mega7.0 and programs, and readings made at the National Center for Biotechnology Information. It is concluded that the samples analyzed, 11 were selected, one of Lactobacillus frumenti 9 Lactobacillus reuteri and Lactobacillus johnsonii , all with probiotic potential, proven in vitro, and election for use invivo.