Fermentation of radiolabeled carbohydrates by a reconstructed continuous-flow culture effective against Salmonella in broiler chicks

An 81-d-old continuous-flow (CF) culture of broiler cecal bacteria was maintained in a lactose-based broth. The culture had been previously proven effective against Salmonella colonization in young chicks, especially when the chicks were provided dietary lactose. Portions of the CF culture were batc...

Full description

Saved in:
Bibliographic Details
Published in:Poultry science 1995-09, Vol.74 (9), p.1553-1557
Main Authors: Hume, M.E. (USDA, ARS, Food Animal Protection Research Laboratory, College Station, TX.), Nisbet, D.J, Scanlan, C.M, Corrier, D.E, DeLoach, J.R
Format: Article
Language:English
Subjects:
Acetates - metabolism
Acetic Acid
ACIDE ACETIQUE
ACIDE LACTIQUE
ACIDE PROPIONIQUE
ACIDO ACETICO
ACIDO LACTICO
ACIDO PROPIONICO
Animals
Antibiosis
Carbohydrate Metabolism
Cecum - microbiology
Chickens - microbiology
COMPETENCIA BIOLOGICA
COMPETITION BIOLOGIQUE
Culture Media - chemistry
FERMENTACION
FERMENTATION
FLORA MICROBIANA
FLORE MICROBIENNE
INTESTIN
INTESTINOS
LACTOSA
LACTOSE
MEDIO DE CULTIVO
MILIEU DE CULTURE
POLLITO
POUSSIN
Propionates - metabolism
SALMONELLA
Salmonella - growth & development
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:An 81-d-old continuous-flow (CF) culture of broiler cecal bacteria was maintained in a lactose-based broth. The culture had been previously proven effective against Salmonella colonization in young chicks, especially when the chicks were provided dietary lactose. Portions of the CF culture were batch-cultured in glucose- and lactose-based broths containing 14C-labeled lactose, glucose, galactose, or lactic acid to determine the effect of media carbohydrate on fermentation products. Acetic and propionic acids were the major 14C-labeled fermentation products. 14C-Carbohydrates were fermented to lactic acid and then to acetic and propionic acids. Distribution of radiolabeled fermentation products was effected by the broth carbohydrate and the time postinoculation
ISSN:0032-5791
1525-3171
DOI:10.3382/ps.0741553