Manufacture of Bacterial Products from New Species of Lactic Acid Bacteria Isolated from Chicken Intestines

The present investigation was conducted within the Microbiology Laboratory in the Department of Food Science at the College of Agriculture, Basrah University. This work aims to produce a bacterial preparation using a collection of novel lactic acid bacteria species. These bacteria were obtained from the contents of the jejunum region in the small intestine of adult chickens that were in good condition. The production procedures involved the introduction of the novel bacterial strain into pasteurized skim milk. The substance underwent fermentation, followed by dehydration and pulverization, producing a bacterial formulation including a diverse assemblage of lactic acid bacteria strains. These strains exhibit synergistic behavior and possess resilience against gastrointestinal conditions. The investigation findings revealed that the bacterial product that was created had a minimum concentration of 16×109 (cfu/g) of lactic acid bacteria, demonstrating its capacity to endure the circumstances present in the digestive tract. The performed study in laying hens' storage revealed the efficacy of the bacterial preparation as a reliable and suitable product, which can be stored for at least two months from the manufacturing date without compromising its quality. The duration of growth may extend beyond six months when the storage temperature is maintained at 4°C.