Lactobacillus procedentes del tracto digestivo del cerdo como cepas probióticas.

Abstract

The aim of this study was to carry out a state-of-the-art review of the genera of Lactobacillus with probiotic capacity and their benefits on the host’s gastrointestinal tract mainly during the weaning and pre-fattening stages of piglets. The highest piglet mortality is observed during these stages due to the shift of liquid to solid feed, disturbing the intestinal microflora balance and decreasing the diversity of microorganisms, especially Lactobacillus in the gastrointestinal tract. In the past, antibiotics were used to promote a more efficient animal growth, control intestinal diseases, and improve the production efficiency. However, the residual effect of antibiotics in animals was related to the antimicrobial resistance in humans. Therefore, antibiotic alternatives were sought, and one of them was the use of probiotics that are live microorganisms in the gastrointestinal tract of animals which when administered in adequate amounts as additives in feed increase production and confer a health benefit on the animal. The lactic acid bacteria belonging to Lactobacillus are the main strains used as probiotics because of their resistance to gastric acidity, bile salt, various pH levels, and antagonism activity against pathogenic microorganisms. These strains have shown to promote better nutrient digestion and absorption, increase the efficiency of feed utilization, enhance microflora balance, prevent digestive disorders such as diarrhea, and boost the immune system. It is concluded that the addition of Lactobacillus as additive to animal feed improves growth performance and stimulates immune response in piglets.