PRODUCTION AND UTILIZATION PROCESS OF LACTIC-FERMENTED PURPLE ONION-BASED PREPARATIONS TO REPLACE ANTIBIOTICS AS A DRINKING WATER AND FEED ADDITIVE FOR BROILER CHICKENS RAISED UNDER STRESSFUL WEATHER CONDITIONS

Abstract

This invention describes a process for the industrial production of a probiotic (fermented shallots using three selected Lactiplantibacillus strains from chicken digestive tracts), which is not currently available on the market. After fermentation, the product is separated into two forms: a liquid supplement for drinking water and a powder supplement for feed, both achieving a live lactic acid bacteria density of over 108 CFU / mL or CFU / g. This solution allows for the efficient utilization of the entire shallot plant, along with native beneficial bacteria, to simultaneously create two products from a single fermentation batch, with the potential to replace antibiotics, increase immunity, reduce fecal odor, and improve some quality characteristics of chicken meat.