Lactic acid bacteria poultry

Stiles ME, Holzapfel WH (1997) Lactic acid bacteria of foods and their current taxonomy. Int J Food Microbiol 36 1-29 Svetoch EA, Stern NJ (2010) Bacteriocins to control Campylobacter spp. in poultry - a review. Poult Sci 89 1763-1768 Thompson J (1988) Lactic acid bacteria model systems for in vivo studies of sugar transport and metabolism in gram-positive organisms. Biochimie 70 325-336... 

Nazef, L., Belguesmia, Y, Tani, A., et al. (2008). Identification of lactic acid bacteria from poultry feces evidence on anti-campylobacter and anti-listeria activities. Poult Sci 87, 329-334. 

In Europe, formic acid is applied on fresh hay or other silage to promote the fermentation of lactic acid and to suppress the formation of butyric acid it also allows fermentation to occur quickly, and at a lower temperature, reducing the loss of nutritional value. Formic acid arrests certain decay processes and causes the feed to retain its nutritive value longer, and so it is widely used to preserve winter feed for cattle. In the poultry industry, it is sometimes added to feed to kill E. coli bacteria. Formic acid is also used in the production of textiles and leather because of its acidic nature. It is also used as a coagulant in the production of rubber. 

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