technique that provided enhanced productions compared to those obtained in batch fermentations.
The obtained fed-batch cultures preserved at −20 ◦C with skim milk showed a good viability after 3
months of storage. The four cultures exhibited low losses of viability in the piglet feed during their
storage at room temperature for 8 days. These results offered the possibility of using the piglet feed
as a vehicle to administer the four probiotic bacteria. The effects of the supplementation of separate
potentially probiotic cultures and an antibiotic (colistin sulfate) to piglet diets on body weight gain,
feed intake, feed efficiency and on the faecal coliform counts of weaned piglets were also studied.
Although the best results were obtained in the groups receiving the antibiotic, a significant increase in
body weight gain and final body weight was obtained in the groups fed diets supplemented with lactic
acid bacteria as compared with the non-treated (controls) groups (P=0.05). The changes in the total
coliform population in the control groups over time were not significant (P