Lactobacilli were isolated from crops and ceca of broiler breeders and characterized by positive Gram staining, negative catalase test, production of gas from glucose, and negative for H2S production from triple sugar iron, and carbohydrates fermentation. Primers: Lac1/23-10C for detecting Lactobacillus acidophilus, L. crispatus, L. amylovorus, L. gasseri, L. helveticus, and L. jensenii; Lac2/LU-1' for L. acidophilus; Fer3/Fer4 for L. fermentum; Reu1/Reu2 for L. reuteri, and Sal1/Sal2 for L. salivarius were used. L. reuteri and L. salivarius were identified by both polymerase chain reaction (PCR) and biochemical tests. However, L. acidophilus, L. fermentum, and Lactobacillus sp. were only identified by biochemical tests. PCR results were more precise, considering the variability of carbohydrate fermentation among the strains, especially for identifying L. fermentum and L. reuteri.
chicken; broiler breeders; biochemical identification; Lactobacillus; PCR
