Production and evaluation of probiotic milk inocula obtained from the digestive tract of piglets (Sus scrofa domesticus) proposed for pig feed

In order to evaluate a probiotic milk inoculum (MI), from lactic acid bacteria (LAB) native to the piglet for use as feed (yogurt) in piglets, samples were taken from the final part of the digestive tract (excreta) of ten piglets raised in the backyard and sown in selective medium (MRS agar with aniline blue). To verify its purity, biochemically characterized and probiotic capacity, tests were performed (low pH tolerance, high bile salts, and NaCl, oxidase, catalase, gas production, and antagonism tests), molecular identification by standard method CTAB-DTAB. For the elaboration of MI (yogurt), with selected, reactivated and homogenized probiotic strains (OD from 1 to 600 nm), each LAB was activated in pasteurized milk (1 ml/100 ml) obtaining mixture one and two with the strains 1, 5, 2 and 1, 5, 6 respectively. They were evaluated every 5 days for 15 days in refrigeration. The following bacteria were molecularly identified: 01 Lactobacillus reuteri, 04 Enterococcus faecium (LAB), and Escherichia fergusonii, Shigella flexneri (pathogenic). The LAB were selected by tolerance as probiotics: 2.3x10⁴ CFU/ml in pH 3.5, 7.00x10³ CFU/ml in 5% bile salt, and 2.80x10⁴ CFU/ml in 13% NaCl. In viability of the milk inoculum (yogurt) was obtained according to the Peruvian technical norm NTP 202.092:2014 and to the norm INEN 710: 1996, stored in refrigeration for 15 days; mixture one turned out to be better, and mixture two, acceptable, with counts of 10⁶ CFU/ml and 10⁷ CFU/ml of probiotic cells. Therefore, they are both suitable as probiotic milk inocula to be provided orally to piglets.