Potential Antibacterial and Synergistic of Optimized Fermented Azolla with Lactic Acid Bacteria

Abstract

Broiler farms have utilized antibiotics with hygiene and biosecurity to control bacterial diseases. However, antimicrobial resistance against antibiotics has raised concern in the broiler industry. There are many strategies to improve broiler health management, such as phytogenic feed additives and probiotics. Hence, this project utilized Azolla plants, which have been proven to contain rich nutrients and have been developed as an alternative for cost-effective broiler feeds. The purpose of this study is to investigate the potential antibacterial and synergistic effects of fermented Azolla with lactic acid bacteria fermentation.