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Probiotic micro-organisms: 100 years of innovation and efficacy; modes of action

Published online by Cambridge University Press:  27 August 2010

B. VILÀ*
Affiliation:
IRTA, Monogastric Nutrition, Mas de Bover, Ctra. Reus El Morell km 3.8, 43120 Constantí, Spain
E. ESTEVE-GARCIA
Affiliation:
IRTA, Monogastric Nutrition, Mas de Bover, Ctra. Reus El Morell km 3.8, 43120 Constantí, Spain
J. BRUFAU
Affiliation:
IRTA, Monogastric Nutrition, Mas de Bover, Ctra. Reus El Morell km 3.8, 43120 Constantí, Spain
*
Corresponding author: borja.vila@irta.cat
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Abstract

Benefits from probiotic micro-organisms have been recognised for over 100 years, and as being useful in poultry for 50 years. Fuller (1989) redefined probiotics as ‘a live microbial feed supplement which beneficially affects the host animal by improving its intestinal microbial balance’. Benefits derived from this improved intestinal microbial balance could be reflected in performance or prevention of pathogen colonisation. Probiotic micro-organisms use in poultry production has been widely accepted and new opportunities arose from the 2006 EU ban on antimicrobial growth promoters. The majority of microbial products for compound feeds are made up from a relatively small number of micro-organisms that are normally present in the GI tract. They include non-sporulated bacteria, sporulated bacteria, fungi or yeasts; and presented from single to multi-strain products. A review on the proposed modes of action is presented including recent approaches to quorum sensing interference.

Type
Review Article
Copyright
World's Poultry Science Association 2010

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