Selected microbial groups and short-chain fatty acids profile in a simulated chicken cecum supplemented with two strains of Lactobacillus.

• Main Authors: A., Meimandipour, Mustafa, Shuhaimi, A. F., Soleimani, Kasim, Azhar, Bejo, Mohd Hair, B. M., Kabeir, A., Javanmard, Othaman, Muhammad Anas, Abdul Manap, Mohd Yazid
• Format: Article
• Language: English; English
• Published: 2010
• Online Access: http://psasir.upm.edu.my/id/eprint/11404/1/Selected%20microbial%20groups%20and%20short.pdf; http://psasir.upm.edu.my/id/eprint/11404/

Among the bacterial fermentation end products in the chicken cecum, butyrate is of particular importance because of its nutritional properties for the epithelial cell and pathogen inhibitory effects in the gut. An in vitro experiment, operated with batch bioreactor, was conducted to quantify butyric...