The lactobacilli strains were isolated from gizzard contents of Algerian local poultry. Decimal dilution of these samples were mixed with MRS medium and incubated at 37°C for 48 h under anaerobiosis (7 ). Selected colonies were picked from the higher dilutions and sub-cultured in MRS broth. The identification of the isolates was performed according to the criteria of Bergey’s Manual of Determinative Bacteriology and using the methods and criteria of Sharpe (8 ). The isolates were initially subjected to Gram staining and catalase test (3% H2O2). Only the Gram positive, catalase negative isolates were further identified. Growth at different temperatures was determined in MRS broths (10°C, 15°C, 40°C and 45°C). Hydrolysis of arginine was also recorded. The fermentative type was determined on agar.
The ability of the isolated strains to produce acid from different carbohydrates was determined by API 50 CHL test kits (BioMerieux, S.A., France). The results were loaded onto the API system software, which used the phenotypic data to predict a species identity (%) for each isolate.
The ability of the isolated strains to produce acid from different carbohydrates was determined by API 50 CHL test kits (BioMerieux, S.A., France). The results were loaded onto the API system software, which used the phenotypic data to predict a species identity (%) for each isolate.
