Enrichment of vitamin B12 and B6 and lowering cholesterol levels of eggs by lactic acid bacteria

Maintaining suitable balance of naturally synthesized nutrients by nutrient producer microorganisms is very critical worldwide. In this study, the effect of lactic acid bacteria (LAB) was tested on the cholestrol, vitamin and amino acid content of eggs of Hisex brown and Hisex white layer hens. The strains tested were Lactobacillus plantarum (ATCC 8014), Lactobacillus casei ( ATCC 393), Lactobacillus lactis ( ATCC 7830) and Lactobacillus fermentum ( ATCC 9338) and L. reuteri. The LAB strains were cultured and administered separately to 23-week-old layer hens (Hisex). Cholesterol content was reduced from 190.207 mg/100 g to less than 113 mg/100 g with using L. reuteri strain, vitamin B6 increased from 0.028 to 0.115 mg/100 g and B12 increased from 0.421 to 1.130 μg/100 g performed by Hisex brown layer hens. Amino acids lysine, methionine and cystine in eggs were increased 60, 155 and 203%, respectively, compared to control treatment in Hisex brown layer eggs. The Hisex white was found also effective in B12 (102.6%), B6(158%), lysine (64.4%), methionine(109%) and cystine (55.6%) and in cholesterol improved eggs nutrients quality in particular by using L. reuteri strain isolated from rumen digests.