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Fermented Feed Alternatives: The Effects of Phenolic Compounds and Lactic Acid from Lactobacillus reuteri on Foodborne Pathogens in Poultry

2021 CPRF
The goal of this research is to reduce the levels of salmonella and campylobacter in poultry and reduce the incidence of necrotic enteritis by fermenting feed with Lactobacillus reuteri. The L. reuteri will produce lactic acid which will synergistically work with phenolic compounds in feed to reduce Salmonella and Campylobacter. L. reuteri also produces reutericyclin to reduce Clostridium perfringens. We hope to establish conditions for fermented feed use to reduce human and poultry pathogens.
Tags :
fermented feeds,foodborne pathogens
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Presenter

MSc Student

University of Alberta

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