Juthatip Jeenkeawpieam, Natthinan Wichitchinda, Sunisa Khongthong, Kritamorn Jitrangsri, Karun Thongprajukaew, Prapot Maliwan, Chanawee Jakkawanpitak, Siriphorn Chimplee, Rini Dwi Wahyuni, Prawit Rodjan
This study aimed to develop and optimize Lactiplantibacillus plantarum–fermented noni juice as a functional feed additive for poultry in vitro. A central composite design combined with response surface methodology was applied to optimize inoculum size, temperature, and fermentation time based on antioxidant activities (ABTS, DPPH, and FRAP), antibacterial activities against key poultry-associated gastrointestinal pathogens commonly implicated in foodborne transmission in poultry systems, including Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Salmonella Typhimurium, and physicochemical properties (total phenolic content, pH, and total titratable acidity). Optimal fermentation conditions were 9 × 108 CFU/mL, 25 °C, and 18 days. The optimized product (OLP–FNJ) exhibited strong antioxidant capacity and high phenolic content. At the minimum inhibitory and bactericidal concentrations of 25% (v/v), OLP–FNJ exhibited broad-spectrum antibacterial activity against all tested pathogens while sparing beneficial L. plantarum. Scanning electron microscopy revealed pathogen membrane disruption and cell lysis. At sub-MIC levels, OLP–FNJ did not inhibit biofilm formation, pigment production, or quorum sensing, suggesting a membrane-targeted antibacterial mechanism rather than anti-virulence modulation. Cytotoxicity assays using Vero cells showed no toxicity up to 25%, and chemical and microbiological analyses supported its safety. Overall, OLP–FNJ represents a safe natural alternative to antibiotic feed additives in poultry production. © The Author(s) 2026.
Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat, Thasala, 80160, Thailand; Research Center in One Health, Walailak University, Nakhon Si Thammarat, Thasala, 80160, Thailand; Faculty of Veterinary Science, Rajamangala University of Technology Srivijaya, Nakhon Si Thammarat, Thung Yai, 80240, Thailand; School of Pharmacy, Walailak University, Nakhon Si Thammarat, Thasala, 80160, Thailand; Applied Aquatic Animal Nutrition Laboratory, Division of Health and Applied Sciences, Faculty of Science, Prince of Songkla University, Songkhla, 90110, Thailand; Department of Animal Science, Faculty of Agriculture, Rajamangala University of Technology Srivijaya, Nakhon Si Thammarat, Thung Yai, 80240, Thailand; Division of Health and Applied Sciences, Faculty of Science, Prince of Songkla University, Songkhla, Hat Yai, 90110, Thailand; Center of Excellence for Biochemistry, Faculty of Science, Prince of Songkla University, Songkhla, Hat Yai, 90110, Thailand; General Education Department, School of Languages and General Education, Walailak University, Nakhon Si Thammarat, Thasala, 80160, Thailand; Faculty of Animal Science, Universitas Brawijaya, East Java, Malang, 65145, Indonesia; School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, Thasala, 80160, Thailand; Food Technology and Innovation Center of Excellence, Walailak University, Nakhon Si Thammarat, Thasala, 80160, Thailand; Center of Excellence in Innovation on Essential Oil, Walailak University, Nakhon Si Thammarat, Thasala, 80160, Thailand
