The gastrointestinal (GI) tract of poultry is densely populated with microorganisms which
closely and intensively interact with the host and ingested feed. The gut microbiome benefits …

Industrial biotechnology is a continuously expanding field focused on the application of
microorganisms to produce chemicals using renewable sources as substrates. Currently, an …

Enterococci belong to the lactic acid bacteria (LAB) and they are of importance in foods due
to their involvement in food spoilage and fermentations, as well as their utilisation as …

The increase of productivity in the poultry industry has been accompanied by various
impacts, including emergence of a large variety of pathogens and bacterial resistance …

Development of antibiotic resistance in foodborne pathogens, Salmonella spp. and
Campylobacter, is a public health concern. Public demand to reduce the use of sub …

Probiotic Lactobacillus can be used to reduce the colonization of pathogenic bacteria in food
animals, and therefore reduce the risk of foodborne illness to consumers. As a model …

The effects of a multistrain potential probiotic (Protexin®), acids, and a bacterin from
multidrug-resistant E. coli O26, O78, S. Enteritidis (1, 9, 12 g. m1, 7), and S. Typhimurium (1 …

The chicken gut-associated lymphoid tissue is made up of a number of tissues and cells that
are responsible for generating mucosal immune responses and maintaining intestinal …

Commensal bacteria in the intestine play an important role in the development of immune
response. These bacteria interact with cells of the gut-associated lymphoid tissues (GALT) …

The increasing occurrence of antibiotic-resistant bacteria combined with regulatory pressure
and consumer demands for foods produced without antibiotics has caused the agricultural …