In vitro fermentation of broiler cecal content : the role of oactobacilli and pH value on the composition of microbiota and end products fermentation.

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In vitro fermentation of broiler cecal content : the role of oactobacilli and pH value on the composition of microbiota and end products fermentation.

Aim: To assess the probiotic effects of Lactobacillus agilis JCM 1048 and L. sali-varius ssp. salicinius JCM 1230 and the pH on the cecal microflora of chicken and metabolic end products. Methods and Results: An in vitro system, operated with batch bioreactor, was used for this assessment. Selected...

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Bibliographic Details
Main Authors:	Meimandipour, A., Shuhaimi , M., Bejo, Mohd Hair, Kasim, Azhar, Kabeir, B. M., Rasti, B., Yazid, A. M.
Format:	Article
Language:	English English
Published:	Wiley-Blackwell 2009
Online Access:	http://psasir.upm.edu.my/id/eprint/15164/ http://psasir.upm.edu.my/id/eprint/15164/1/In%20vitro%20fermentation%20of%20broiler%20cecal%20content.pdf

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