Elaboración y caracterización de un preparado microbiano a partir de Lactobacillus sp. del tracto digestivo del cerdo.

Abstract

The objective of this present study aimed to elaborate a microbial preparation from eight strains of Lactobacillus from the digestive tract of the pig, using national components for its bacterial growth, evaluating and characterizing each preparation to determine their use as a possible probiotic. Microbial preparations were evaluated for 48 hours, experiencing pH determination and lactic acid for 24 hours, with intervals of 4 hours. Applying a biochemical test of dehydrated ox bile 0.3% was evaluated the viability of the strains by simulating in vitro the strain passage through the pig digestive tract and determining the % survival of each group strain. The concentration of cfu/ml was evaluated at different times, initial time of preparation, 24 hours, and 48 hours. A colorimeter evaluated the color; quantitatively, measuring the wavelength that the human eye can perceive. The statistical analysis worked with two variables, with descriptive statistics and three variables with experimental statistics using the Tukey test to determine significance, and obtained results of high level between each preparation. The results obtained were five microbial preparations met the characteristics of probiotics, Lactobacillus fermentarum, Lactobacillus reuteri, Lactobacillus casei, Lactobacillus brevis and, Lactobacillus plantarun. The three microbial preparations that did not meet the probiotics characteristics; needed better environmental conditions to develop. It recommended replicating this study in other species; to determine the existence of microorganisms with a probiotic capacity to use in the animal feeding.