Effect of supplementation of a dairy-originated probiotic bacterium, Propionibacterium freudenreichii subsp. freudenreichii, on the cecal microbiome of turkeys challenged with multidrug-resistant Salmonella Heidelberg

Abstract

A dairy-originated probiotic bacterium, Propionibacterium freudenreichii subsp. freudenreichii B3523 ( PF ) was found to be effective in reducing multidrug-resistant Salmonella Heidelberg ( MDR SH ) colonization in turkey poults (2-week-old) and growing (7-week-old) and finishing (12-week-old) turkeys. In this study, we explored the potential for microbiome modulation in the cecum of turkeys of different age groups due to PF supplementation in conjunction with MDR SH challenge. One-day-old commercial turkey poults were allocated to 3 treatment groups: negative control ( N ; turkeys without PF supplementation or SH challenge), SH control ( S ; turkeys challenged with SH without PF supplementation), and test group ( P ; turkeys supplemented with PF and challenged with SH). Turkeys were supplemented with 10 10 CFU PF in 5-gallon (18.9 L) water until 7 or 12 week of age. At the 6th or 11 th wk, turkeys were challenged with SH at 10 6 and 10 8 CFU/bird by crop gavage, respectively. After 2 and 7 d of challenge (2-d postinoculation [ PI ] and 7-d PI, respectively), cecal samples were collected and microbiome analysis was conducted using Illumina MiSeq. The experiments were repeated twice with 8 and 10 turkeys/group for 7- and 12-wk studies, respectively. Results indicated that the species richness and abundance (Shannon diversity index) was similar among the treatment groups. However, treatments caused apparent clustering of the samples among each other ( P < 0.05). Firmicutes was the predominant phylum in the growing and finishing turkey cecum which was evenly distributed among the treatments except on wk 12 where the relative abundance of Firmicutes was significantly higher in P than in N ( P = 0.02). The MDR SH challenge resulted in modulation of microflora such as Streptococcus, Gordonibacter, and Turicibacter ( P < 0.05) in the S groups compared with the P and N groups, known to be associated with inflammatory responses in birds and mammals. The supplementation of PF increased the relative abundance of carbohydrate-fermenting and short-chain fatty acid–producing genera in the P group compared with the S group ( P < 0.05). Moreover, the results revealed that PF supplementation potentially modulated the beneficial microbiota in the P group, which could mitigate SH carriage in turkeys.

Casual effects of gut microbiota on risk of infections: a two-sample Mendelian randomization study

“…The intricate mechanism through which the Eubacterium ventriosum group affects infections necessitates further investigation. Moreover, the genus Gordonibacter , associated with inflammatory responses in both birds and mammals ( Nair et al, 2021 ), was isolated from a Crohn’s disease patient ( Wurdemann et al, 2009 ) and emerged as a risk factor for intestinal infections in our study. The presence of the genus Collinsella also exerted a negative influence.…”

Assessment of the Impact of Humic Acids on Intestinal Microbiota, Gut Integrity, Ileum Morphometry, and Cellular Immunity of Turkey Poults Fed an Aflatoxin B1-Contaminated Diet

“…The importance of Turicibacter sanguinis in poultry is not yet fully understood, as this relatively recently discovered bacterial species is still being actively researched [ 47 ]. However, some potential roles and impacts are starting to emerge, due to its ability to degrade complex dietary fibers, such as cellulose and hemicellulose [ 48 ]. This makes the nutrients locked within these fibers accessible to the poultry, potentially improving their overall nutrient utilization and feed efficiency.…”

Effect of pimenta essential oil against Salmonella Agona and Salmonella Saintpaul in ground turkey meat and nonprocessed turkey breast meat

“…Working cultures of S. Agona and S. Saintpaul were separately prepared by adding 100 µL of stock culture to 10 mL TSB and then incubated aerobically at 37°C for 24 h. Strains were induced resistance to nalidixic acid ( NA ) by culturing the strains in TSB containing NA sodium salt (CAS no. 3374-05-8, Alfa Aesar, Haverhill, MA) as previously published ( Nair et al, 2019 , Nair et al, 2021a , Nair et al, 2021b ). Cultures were serially diluted using phosphate buffer saline ( PBS ; pH = 7.2) and plated with appropriate dilutions on xylose lysine desoxycholate agar ( XLD ; catalog no.…”