**2. Lactic acid bacteria-based probiotic for** *Salmonella* **control and performance in poultry**

The selection of individual enteric bacteria capable of inhibiting *Salmonella* growth *in vitro* and the ability of selected oxygen-tolerant bacteria to also protect neonatal poults and broilers from *Salmonella* infection following challenge has been a goal of multiple research laboratories (Menconi et al., 2011; Vicente et al., 2008; Bielke et al., 2003; Hollister et al., 1999; Corrier et al., 1998; Hume et al., 1998). Tellez and co-workers (2006) evaluated a simple method to select for individual enteric bacteria capable of inhibiting *Salmonella* growth *in vitro* and the ability of selected oxygen tolerant bacteria, in combination, to protect neonatal poults from *Salmonella* infection following challenge. Concurrently, they also worked toward the isolation, selection, further evaluation and combination of LAB to control additional foodborne pathogens. Extensive laboratory and field research conducted with this defined LAB culture has demonstrated accelerated development of normal microflora in chickens and turkeys, providing increased resistance to *Salmonella spp.* infections (Farnell et al., 2006; J. P. Higgins et al., 2007; J. P. Higgins et al., 2008; J. P. Higgins et al., 2010; S. E. Higgins et al., 2008; Vicente et al., 2008). Published experimental and commercial studies have shown that these selected probiotic organisms are able to reduce idiopathic diarrhea in commercial turkey brooding houses (S. E. Higgins et al*.,* 2005). Large scale commercial trials indicated that appropriate administration of this probiotic mixture to turkeys and chickens increased performance and reduced costs of production (Torres-Rodriguez et al*.*, 2007a; Torres-Rodriguez et al*.*, 2007b; Vicente et al*.*, 2007a; Vicente et al*.*, 2007b; Vicente et al*.*, 2007c).

These data have clearly demonstrated that selection of therapeutically efficacious probiotic cultures with marked performance benefits in poultry is possible, and that defined cultures can sometimes provide an attractive alternative to conventional antimicrobial therapy (seehttp://www.pacificvetgroup.com/ for more information).

development of new and more effective probiotic products that can be licensed for animal use continues to receive considerable interest (Hong, Duc le, & Cutting, 2005; Hong, Huang, Khaneja, Hiep, Urdaci, & Cutting, 2008a; Jadamus, Vahjen, & Simon, 2001; Osipova, Makhailova, Sorokulova, Vasil'eva, & Gaiderov, 2003; P. Williams, 2007b; Wolken, Tramper,

Currently, there is no universal class of probiotic bacterium. However, the most common types that have been indisputably effective involve LAB. These bacteria are found normally in the gastrointestinal tract (GIT) of vertebrates and invertebrates, and the use of some LAB cultures are able to restore the natural microflora within the gut (Shahani & Ayebo, 1980). Lactic acid bacteria include the genera *Lactobacillus*, *Pediococcus*, and others that have long been associated with health benefits and which have been used for fermentation of certain foods. While speciation of members of these genera is difficult and inconsistent, these organisms are considered uniformly safe and are not associated with disease in healthy

A second classification of probiotic cultures are those microorganisms that are not normally found in the GIT (such as allochthonous flora). For example, *Saccharomyces boulardii*, a strain of yeast found on some tropical fruits, has been shown to be effective in preventing the recurrence of *Clostridium difficile* infections (Czerucka, Piche, & Rampal, 2007) and some colibacillosis in humans (Czerucka& Rampal, 2002). Otherallochthonous probiotic microbes

The selection of individual enteric bacteria capable of inhibiting *Salmonella* growth *in vitro* and the ability of selected oxygen-tolerant bacteria to also protect neonatal poults and broilers from *Salmonella* infection following challenge has been a goal of multiple research laboratories (Menconi et al., 2011; Vicente et al., 2008; Bielke et al., 2003; Hollister et al., 1999; Corrier et al., 1998; Hume et al., 1998). Tellez and co-workers (2006) evaluated a simple method to select for individual enteric bacteria capable of inhibiting *Salmonella* growth *in vitro* and the ability of selected oxygen tolerant bacteria, in combination, to protect neonatal poults from *Salmonella* infection following challenge. Concurrently, they also worked toward the isolation, selection, further evaluation and combination of LAB to control additional foodborne pathogens. Extensive laboratory and field research conducted with this defined LAB culture has demonstrated accelerated development of normal microflora in chickens and turkeys, providing increased resistance to *Salmonella spp.* infections (Farnell et al., 2006; J. P. Higgins et al., 2007; J. P. Higgins et al., 2008; J. P. Higgins et al., 2010; S. E. Higgins et al., 2008; Vicente et al., 2008). Published experimental and commercial studies have shown that these selected probiotic organisms are able to reduce idiopathic diarrhea in commercial turkey brooding houses (S. E. Higgins et al*.,* 2005). Large scale commercial trials indicated that appropriate administration of this probiotic mixture to turkeys and chickens increased performance and reduced costs of production (Torres-Rodriguez et al*.*, 2007a; Torres-Rodriguez et al*.*, 2007b;

These data have clearly demonstrated that selection of therapeutically efficacious probiotic cultures with marked performance benefits in poultry is possible, and that defined cultures can sometimes provide an attractive alternative to conventional antimicrobial therapy

are the spore-forming bacteria, normally members of the genus *Bacillus*.

Vicente et al*.*, 2007a; Vicente et al*.*, 2007b; Vicente et al*.*, 2007c).

(seehttp://www.pacificvetgroup.com/ for more information).

**2. Lactic acid bacteria-based probiotic for** *Salmonella* **control and** 

& van der Werf, 2003).

animals or humans (Tellez et al., 2006).

**performance in poultry** 
