In Vitro And In Vivo Studies Of Chicken Gut To Produce Chicken Probiotics By Isolated Microbes From Local Fermented Foods

Globally, the use of poultry feed is increasing because of the consistent needs and production of poultry meat and eggs. Egg and meat provide us proteins, iodine, iron, zinc, minerals, and vitamins. Several chemically synthesized antimicrobial agents and antibiotics are currently used in poultry fee...

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Main Author:	Jakera, Shakera
Format:	Thesis
Language:	English
Published:	2022
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/59798/1/24%20Pages%20from%20SHAKERA%20JAKERA.pdf
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id	my-usm-ep.59798
record_format	uketd_dc
spelling	my-usm-ep.597982024-02-05T00:50:03Z In Vitro And In Vivo Studies Of Chicken Gut To Produce Chicken Probiotics By Isolated Microbes From Local Fermented Foods 2022-10 Jakera, Shakera T1-995 Technology(General) Globally, the use of poultry feed is increasing because of the consistent needs and production of poultry meat and eggs. Egg and meat provide us proteins, iodine, iron, zinc, minerals, and vitamins. Several chemically synthesized antimicrobial agents and antibiotics are currently used in poultry feed as growth promoters and to improve performance. These antibiotic residues will remain in chicken meat, bones, and organs and may eventually have a negative impact on human health. Probiotics are one solution, however not all isolated and produced probiotics are useful for poultry and act well. Fermented soy cake and shrimp paste was used in this study to isolate potential chicken probiotic such as bacteria and yeast. For this study, including the isolation of microorganisms from fermented shrimp paste and soya cake, nine yeast and ten bacteria were selected as test sample. After isolating the organisms, for each microorganism, an in vitro analysis was conducted while maintaining full chicken gut parameters, which includes 37°c temperature, anaerobic condition and seven different pH (2.5, 3.5, 5, 6.5, 7, 7.5, and 8). Following in vitro testing, SB3, SB5, and SB10 strains outgrew other strains in terms of growth rate and biomass production across all pH ranges. At all pH levels, SY1, SY2, SY3, SY4, and SY8 grew higher and yielded more. 2022-10 Thesis http://eprints.usm.my/59798/ http://eprints.usm.my/59798/1/24%20Pages%20from%20SHAKERA%20JAKERA.pdf application/pdf en public masters Perpustakaan Hamzah Sendut Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Jakera, Shakera In Vitro And In Vivo Studies Of Chicken Gut To Produce Chicken Probiotics By Isolated Microbes From Local Fermented Foods
description	Globally, the use of poultry feed is increasing because of the consistent needs and production of poultry meat and eggs. Egg and meat provide us proteins, iodine, iron, zinc, minerals, and vitamins. Several chemically synthesized antimicrobial agents and antibiotics are currently used in poultry feed as growth promoters and to improve performance. These antibiotic residues will remain in chicken meat, bones, and organs and may eventually have a negative impact on human health. Probiotics are one solution, however not all isolated and produced probiotics are useful for poultry and act well. Fermented soy cake and shrimp paste was used in this study to isolate potential chicken probiotic such as bacteria and yeast. For this study, including the isolation of microorganisms from fermented shrimp paste and soya cake, nine yeast and ten bacteria were selected as test sample. After isolating the organisms, for each microorganism, an in vitro analysis was conducted while maintaining full chicken gut parameters, which includes 37°c temperature, anaerobic condition and seven different pH (2.5, 3.5, 5, 6.5, 7, 7.5, and 8). Following in vitro testing, SB3, SB5, and SB10 strains outgrew other strains in terms of growth rate and biomass production across all pH ranges. At all pH levels, SY1, SY2, SY3, SY4, and SY8 grew higher and yielded more.
format	Thesis
qualification_level	Master's degree
author	Jakera, Shakera
author_facet	Jakera, Shakera
author_sort	Jakera, Shakera
title	In Vitro And In Vivo Studies Of Chicken Gut To Produce Chicken Probiotics By Isolated Microbes From Local Fermented Foods
title_short	In Vitro And In Vivo Studies Of Chicken Gut To Produce Chicken Probiotics By Isolated Microbes From Local Fermented Foods
title_full	In Vitro And In Vivo Studies Of Chicken Gut To Produce Chicken Probiotics By Isolated Microbes From Local Fermented Foods
title_fullStr	In Vitro And In Vivo Studies Of Chicken Gut To Produce Chicken Probiotics By Isolated Microbes From Local Fermented Foods
title_full_unstemmed	In Vitro And In Vivo Studies Of Chicken Gut To Produce Chicken Probiotics By Isolated Microbes From Local Fermented Foods
title_sort	in vitro and in vivo studies of chicken gut to produce chicken probiotics by isolated microbes from local fermented foods
granting_institution	Perpustakaan Hamzah Sendut
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2022
url	http://eprints.usm.my/59798/1/24%20Pages%20from%20SHAKERA%20JAKERA.pdf
_version_	1794024057801277440

In Vitro And In Vivo Studies Of Chicken Gut To Produce Chicken Probiotics By Isolated Microbes From Local Fermented Foods

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