The Distribution of Bacillus spp. in the Digestive Tract of Arab Chicken (Gallus Turcicus) and the Evaluation as Indigenous Probiotic
The Distribution of Bacillus spp. in the Digestive Tract of Arab Chicken (Gallus Turcicus) and the Evaluation as Indigenous Probiotic
Faturrahman1,3*, N.L. Nakadira1, N. Anjani1, B.N. Fajriah1, B.F. Suryadi1, A.A.M.N. Kasman2, T.W. Setyaningrum1
ABSTRACT
Taliwang Grilled Chicken, a renowned dish in Lombok’s culinary scene, utilizes Arab chickens (Gallus turcicus) as its primary ingredient. However, challenges in the growth of these chickens have been reported. The use of probiotics, particularly Bacillus spp., has been proposed as a key solution due to their benefits in enhancing digestive organ weight and feed intake, which positively impact the chickens body weight. This study aims to investigate the distribution of Bacillus spp. within the chicken digestive tract and evaluate the potential as an indigenous probiotic for producing protease, amylase, lipase, and cellulase enzymes. The distribution was measured by isolating, counting, characterizing, and identifying Bacillus spp. bacteria in five segments of the digestive tract. The isolates were tested for their ability to inhibit the growth of pathogenic bacteria using the paper disk method, as well as for their capacity to hydrolyze protein, amylum, lipids, and cellulose. Moreover, the degree of pathogen inhibition and macromolecule hydrolysis was determined by the size of the clear zone formed. The results showed that a total of 27 isolates were found, with a distribution of 5 (18.51%), 7 (25.93%), 5 (18.51%), 8 (29.63%) and 2 (7.41%) isolates in the proventriculus, duodenum, jejunum, colon, and ileum respectively. Of the 20 Bacillus spp. isolates, 6 isolates (30%) demonstrated the ability to inhibit Salmonella sp., while 3 isolates (15%) exhibited the capacity to inhibit E. coli. The hydrolysis ability of the isolates included 10 isolates (50%) for protein, 4 isolates (20%) for amylum, 8 isolates (40%) for cellulose, and 1 isolate (5%) for lipids. Therefore, it can be concluded that Bacillus spp. isolates from G. turcicus effectively inhibit the growth of Salmonella sp. and E. coli while also hydrolyze protein, amylum, and cellulose compounds.
Keywords | Arab chicken (Gallus turcicus), Bacillus spp., Indigenous probiotic, Hydrolysing enzimes, Digestive tract, Pathogenic bacteria
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