Isolation and identification of Lactobacillus from cecum of Hyline brown laying hens.

The experiment was to isolate and screen high-quality lactic acid bacteria from caecal chyme of Hyline brown laying hens. In the experiment, the caecal chyme of healthy Hyline brown laying hens was collected, the content were put into sterile normal saline, filtered and diluted in multiples, the plate scribing separation method was used for scribing separation, repeated purification, and the suspected strains were selected for colony morphology observation, microscopic examination after Gram staining, 16S rDNA gene sequence analysis and identification, and 24 h growth and acid production curves were drawn. The results showed that two strains of bacteria were isolated from the caecal chyme of laying hens, namely Lactobacillus salivarius and Lactobacillus agilis strain, named JZ1 and JZ2. Both strains reached the growth plateau in 10 h. After 24 h of culture, the pH value of JZ1 was about 4.2 and JZ2 was about 5.3. The study indicates that JZ1 has the advantages of fast growth rate and strong acid production capacity. JZ1 is more resistant to acid (pH value 3.0), high temperature (45 °), low temperature (15 °) and salt (6.5% NaCl) than JZ2, which is more suitable to be used as a high-quality bacterial source in animal husbandry. [ABSTRACT FROM AUTHOR]