Liquid feed fermented with a Lactobacillus strain with probiotic properties, reduces susceptibility of broiler chickens to Salmonella enterica typhimurium Sal 1344 NALr

Hi, very interesting this discussion. I would like to know if it was a yeast now and how could a yeast bring the ph down or was it a lactobacillus, so which one?
We are using lactobacillus for fermentation and have optimized some range. 
In pigs, it is more and more used, and in poultry, it is starting due to several positive effects. 
If possible I would like to get the data as well. 
Maybe, there could be some kind of exchange as well. 

Best Regards,
Christoph

Dear Sir,
Since January 2017 for microbiological criteria, the entire family of Enterobacteriaceae is included. Previously only certain genera of Enterobacteriaceae like e.Coli/salmonella and other pathogens were included under microbiological criteria of food safety. Since January 2017 entire family members of Enterobacteriaceae were included on the plea that enterobacteria carry antibiotic resistant genes which are easily transferred to human pathogen.
Antibiotic resistance is assuming a global issue. Certain lacto bacilli al so carry antibiotic resistant genes which are transferred to human pathogen. Before using lactobacilli as prebiotic or probiotic it is essential to screen the lactobacilli for antibiotic resistance. Further, now low pathogenic avian influenza is endemic in India due to exacerbation by bacterial and viral agents. The main problem with poultry feed is microbial contamination of feed and feed ingredients. European food safety authority as early as 2004 resorted to use of formalin for decontamination of feed. After feed decontamination use of phytobiotics - garlic 10 kg per tonne of feed will solve the problem of salmonella as well as lpai.
For biosecurity, it is essential to use only food grade chemosterilants such as chlorine dioxide or peracetic acid.

Venugopalan.