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Isolation, Identification and Biological Characteristics of Lactobacillus reuteri from Tibetan Pigs

Isolation, Identification and Biological Characteristics of Lactobacillus reuteri from Tibetan Pigs

Zhenyu Chang1,3, Qingqing Xiao1,2, Yourong Ye1,2, Mujahid Iqbal4, Mengqi Duan1,2, Yangzom Chamba1,2* and Peng Shang1,2*

1College of Animal Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet, People’s Republic of China
2The Provincial and Ministerial Co-founded Collaborative Innovation Center for R and D in Tibet Characteristic Agricultural and Animal Husbandry Resources
3Key Laboratory of Clinical Veterinary Medicine in Tibet, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet, People’s Republic of China
4Department of Pathology, Cholistan University of Veterinary and Animal Sciences (CUVAS), Bhawalpur-63100, Pakistan
 
Zhenyu Chang and Qingqing Xiao contributed equally to this work.
 
* Corresponding author: nemoshpmh@126.com, qbyz628@126.com

Fig. 1.

Phylogenetic tree analysis of 8 bacterial isolates (F1-F8) from fresh extract and 9 (C1-C9) from intestinal content of Tibetan pig.

Fig. 2.

Growth of Lactobacillus reuteri F1 from Tibetan pigs: A, growth curve; B, effect of pH on growth; C, effect of inoculation amount; D, effect of temperature on bacterial growth.

Fig. 3.

Gastrointestinal tolerance (A), heat resistance (B), Self-agglutination ability (C) of Lactobacillus reuteri F1 from Tibetan pigs and resistance of 17 bacterial isolates (D) to acid and bile salts.

Pakistan Journal of Zoology

August

Pakistan J. Zool., Vol. 56, Iss. 4, pp. 1501-2000

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