Analysis of probiotic properties of four Lactobacillus crispatus strains originating from intestines of Huaixiang chickens
LIAO Bolang
ZHANG Yitian
XIAO Pan
HAO Zehua
LIAN Xing
YANG Mingming
Abstract：The experiment aimed to investigate the probiotic properties of four Lactobacillus crispatus strains isolated from the intestinal tracts of Huaixiang chickens.Adhesion to Caco-2 cells was quantified using FITC fluorescence labeling and spectrophotometry.Acid and bile salt tolerance were assessed using saline at varying pH values and MRS media supplemented with different bile salt concentrations.Resistance to simulated gastrointestinal fluids was evaluated using artificial gastric and intestinal juices.The auto-aggregation capacity was measured by spectrophotometrically,while cell surface hydrophobicity was assessed via xylene partitioning.Functional genes were annotated based on the ResFinder and Virulence Factors of Pathogenic Bacteria(VFDB)databases.The results showed that the adhesion rate of all strains to Caco-2 cells was higher than 25％,and they were well tolerated in the environment of a pH value of 3.0 and 0.1％bile salt,and had a high survival rate in artificial intestinal fluid.The strains displayed strong auto-aggregation capacity and hydrophobicity above 55％,potentially associated with their surface S-layer structures.The results of functional gene annotation revealed that the strains carried various probiotic-related functional genes,indicating robust environmental adaptability and safety.The study indicates that four Lactobacillus crispatus strains possess excellent gastrointestinal adaptability and colonization capacity,can be used as candidate strain for probiotics for poultry
Keywords：Huaixiang chickensLactobacillus crispatustoleranceprobiotic propertiesfunctional annotationpotential probiotic genes
Publication Date：2025-07-28
Online Publishing Date：2025-09-18(First online date of this platform, not the publication date of the document)
Pages：7( 95-101 )