Characterizing the potential of a Bacillus strain to inhibit bacterial pathogens and safely colonize poultry

食源性致病菌，如沙门氏菌和弯曲杆菌。通常通过摄入未煮熟的肉类，特别是家禽和猪肉产品，或未煮熟的家禽或猪肉污染其他食物而感染。减少动物宿主中这些细菌的存在是一个挑战，因为它们的胃肠道可以自然地被这些病原体定植，而不会导致任何疾病。因此，寻找有效的方法来减少或抑制这些细菌在家畜，特别是家禽和猪的肠道中的定植是一项挑战。因此，必须制定创新战略，以减少和控制这种对农业和食品安全构成负担的细菌病原体。*某些细菌已被证明对细菌病原体具有抑制或抗菌作用，并已被证明有利于从某些作物中排除植物病原体或减少动物中的有害细菌。一组已经显示出希望的细菌是芽孢杆菌，工业合作伙伴生物技术公司Ulysse已经建立了使用不同的细菌菌株来提高植物对病原体的抵抗力和改善植物生长的方法。这一合作项目的目的是在体外鉴定其中一株芽孢杆菌对沙门氏菌和弯曲杆菌等食源性病原体的抑制能力，进行实验以评估该细菌对环境条件(如pH和温度)的抵抗力，并测试该细菌在家禽中的安全性及其在鸡肠中的定植能力。确定该菌株的特性及其在体外抑制沙门氏菌和弯曲杆菌等细菌病原体的能力以及它在鸡身上的安全性和定植潜力将验证该芽孢杆菌菌株作为一种有益细菌的安全性和潜力，可用于减少家禽和食物链中这些病原体的存在。**

Food-borne pathogens such as Salmonella and Campylobacter spp. are commonly acquired by ingestion of undercooked meat, particularly poultry and pork products, or contamination of other foods with uncooked poultry or pork. It is a challenge to reduce the presence of these bacteria from animal hosts, as their gastrointestinal tracts can be naturally colonized by these pathogens without any cause of disease. As such, it is a challenge to find effective methods to reduce or inhibit colonization of these bacteria from the intestinal tract of livestock, particularly poultry and swine. There is thus an important need to develop innovative strategies to reduce and control such bacterial pathogens that are a burden to agriculture and food safety. ****Certain bacteria have been shown to exhibit inhibitory or antimicrobial effects against bacterial pathogens, and have been shown to be beneficial for exclusion of plant pathogens from certain crops or reduction of deleterious bacteria from animals. One group of bacteria that have shown promise are Bacillus spp., and the industrial partner , Biotechnologies Ulysse, has established methods of improving plant resistance to pathogens and improved plant growth using different bacterial strains. The purpose of this partnered project is to characterize one of these Bacillus strains for its capacity to inhibit food borne pathogens such as Salmonella and campylobacter in vitro, perform experiments to evaluate resistance on this bacterium to environmental conditions such as pH and temperature and test the safety of this bacterial strain in poultry and its capacity to colonize the chicken intestine. Establishing the properties of this strain and its ability to inhibit bacterial pathogens such as Salmonella and Campylobacter in vitro and its safety and colonization potential in chickens will validate the safety and potential of this Bacillus strain to serve as a beneficial bacterium that could be of use to reduce the presence of these pathogens from poultry and the food chain. **