Indigenous probiotics in African poultry production: potentials, mechanisms, and policy directions for combating antimicrobial resistance

SUMMARYPoultry is central to food security and livelihoods in Africa, but its sustainability is increasingly threatened by heavy antibiotic use and the rapid spread of antimicrobial resistance (AMR). Avian pathogenic Escherichia coli and Salmonella remain major causes of poultry disease, and resistant strains pose serious One Health risks. Probiotics, particularly lactic acid bacteria (LAB), offer promising alternatives to antibiotics by improving gut health, enhancing feed efficiency, and suppressing enteric pathogens. Indigenous LAB strains isolated from poultry and traditional fermented foods show better adaptation to tropical conditions than imported commercial products. They act through competitive exclusion, production of antimicrobial metabolites, and modulation of host immunity. Studies from Africa report encouraging outcomes, including reduced pathogen burden, improved performance, and higher survival rates. However, large-scale applications are constrained by formulation challenges, limited field validation, and weak regulatory frameworks. This review synthesises current evidence on indigenous probiotics in African poultry systems, focusing on their mechanisms of action, benefits, and translational limitations. We argue that harnessing Africa’s microbial biodiversity, integrating probiotics into AMR control policies, and strengthening research – policy – farmer linkages can reduce antibiotic dependence and improve poultry system resilience. Overall, indigenous LAB represent a sustainable and locally adapted strategy for safeguarding poultry productivity, food safety, and public health in Africa.