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D activities will be carried out, including the isolation, identification, and in vitro characterization (viable cell counts, determination of fermentation metabolites, sporulation capacity, thermal and acidity resistance) of Bacillus spp. and Saccharomyces spp. strains and the evaluation of their antagonistic activity against animal pathogens. On the other hand, once the strains to be used as inoculants have been selected, the fermentation will be optimized, and the additive will be produced in liquid and paste form. The latter will be used to produce pelleted feeds in which the viability of yeasts and Bacillus will be evaluated before and after the mixing and pelleting process. Finally, it is essential that farms adopt measures focused on disease prevention and animal welfare. This undoubtedly represents a huge opportunity for the commercialization of natural probiotics from fermentative processes" (1)

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