Evaluación de la actividad antagónica de bacterias ácido-lácticas contra patógenos intestinales en el sector avícola
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2024
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Ediciones Universidad Simón Bolívar
Facultad de Ciencias Básicas y Biomédicas
Facultad de Ciencias Básicas y Biomédicas
Resumen
Se aborda la importancia del sector avícola y los desafíos que enfrenta debido a la
susceptibilidad de los pollos a las infecciones bacterianas, que afectan tanto la
salud como el rendimiento de las aves. Se destaca la relevancia de mejorar la
calidad de la carne de pollo, y se propone la aplicación de bacterias ácido-lácticas
(BAL) como una estrategia prometedora para fortalecer la salud intestinal y el
sistema inmunológico de las aves.
El estudio se centra en la evaluación de la actividad antagónica de las BAL,
específicamente del género Lactobacillus, contra patógenos como Salmonella y E.
coli. Se describen detalladamente los métodos utilizados para el aislamiento,
caracterización y activación de las BAL, así como los ensayos realizados para
evaluar su actividad antagonista.
Los resultados obtenidos muestran que las BAL no exhibieron una actividad
antagónica significativa contra Salmonella y E. coli en las condiciones de los
ensayos realizados. Se discuten posibles explicaciones para estos resultados,
como la resistencia de los patógenos Gramnegativos a los compuestos producidos
por las BAL, y se sugieren áreas para futuras investigaciones, incluida la
optimización de los métodos de aislamiento y evaluación de las BAL, así como la
consideración de factores ambientales en el diseño de los experimentos.
Destacando así, la importancia de seguir investigando sobre el uso de BAL en la
producción avícola, con el objetivo de comprender mejor sus mecanismos de
acción y promover su aplicación de manera sostenible. Aunque los resultados no
fueron concluyentes en cuanto a la actividad antagónica de las BAL contra los
patógenos evaluados, se resalta la necesidad de continuar explorando esta área
para mejorar la salud y el rendimiento de las aves de corral en la industria avícola
The importance of the poultry sector and the challenges it faces due to the susceptibility of chickens to bacterial infections, which affect both poultry health and performance, are discussed. The relevance of improving the quality of chicken meat is highlighted, and the application of lactic acid bacteria (LAB) is proposed as a promising strategy to strengthen the intestinal health and immune system of poultry. The study focuses on the evaluation of the antagonistic activity of LAB, specifically the genus Lactobacillus, against pathogens such as Salmonella and E. coli. The methods used for the isolation, characterization and activation of LAB, as well as the assays performed to evaluate their antagonistic activity, are described in detail. The results obtained show that LAB did not exhibit significant antagonistic activity against Salmonella and E. coli. under the conditions of the assays performed. Possible explanations for these results, such as resistance of Gram-negative pathogens to the compounds produced by LAB, are discussed, and areas for future research are suggested, including the optimization of methods for isolation and evaluation of LAB, as well as the consideration of environmental factors in the design of experiments. Thus, highlighting the importance of continuing research on the use of LAB in poultry production, with the aim of better understanding its mechanisms of action and promoting its application in a sustainable manner. Although the results were inconclusive regarding the antagonistic activity of LAB against the pathogens evaluated, the need to continue exploring this area to improve the health and performance of poultry in the poultry industry is highlighted
The importance of the poultry sector and the challenges it faces due to the susceptibility of chickens to bacterial infections, which affect both poultry health and performance, are discussed. The relevance of improving the quality of chicken meat is highlighted, and the application of lactic acid bacteria (LAB) is proposed as a promising strategy to strengthen the intestinal health and immune system of poultry. The study focuses on the evaluation of the antagonistic activity of LAB, specifically the genus Lactobacillus, against pathogens such as Salmonella and E. coli. The methods used for the isolation, characterization and activation of LAB, as well as the assays performed to evaluate their antagonistic activity, are described in detail. The results obtained show that LAB did not exhibit significant antagonistic activity against Salmonella and E. coli. under the conditions of the assays performed. Possible explanations for these results, such as resistance of Gram-negative pathogens to the compounds produced by LAB, are discussed, and areas for future research are suggested, including the optimization of methods for isolation and evaluation of LAB, as well as the consideration of environmental factors in the design of experiments. Thus, highlighting the importance of continuing research on the use of LAB in poultry production, with the aim of better understanding its mechanisms of action and promoting its application in a sustainable manner. Although the results were inconclusive regarding the antagonistic activity of LAB against the pathogens evaluated, the need to continue exploring this area to improve the health and performance of poultry in the poultry industry is highlighted
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Palabras clave
Ácidos orgánicos, Antagonismo, Salmonella, E. Coli, Lactobacillus
