In-vitro probiotic characteristics assessment of feruloyl esterase and glutamate decarboxylase producing Lactobacillus spp. isolated from traditional fermented millet porridge (kambu koozh)

LWT ◽  
2016 ◽  
Vol 68 ◽  
pp. 208-216 ◽  
Author(s):  
Sakthi Kumaran Palaniswamy ◽  
Vijayalakshmi Govindaswamy
Keyword(s):  
Glutamate Decarboxylase ◽  
Feruloyl Esterase ◽  
Lactobacillus Spp

scholarly journals In vitro probiotic selection and characterization of Lactobacillus spp. isolated from healthy domesticated Turkeys

2018 ◽  
Vol 27 (1) ◽  
pp. 81-91 ◽  
Author(s):  
R. Altarugio ◽  
I.H.B. Vellano ◽  
A.C.I. Moraes ◽  
E.L. Milbradt ◽  
R.L. Andreatti Filho ◽  
...  
Keyword(s):  
Lactobacillus Spp

Probiotic properties of native Lactobacillus spp. strains for dairy calves

2018 ◽  
Vol 9 (4) ◽  
pp. 613-624 ◽  
Author(s):  
S. Fernández ◽  
M. Fraga ◽  
E. Silveyra ◽  
A.N. Trombert ◽  
A. Rabaza ◽  
...  
Keyword(s):  
Lactobacillus Reuteri ◽  
Bacterial Species ◽  
Control Group ◽  
Probiotic Properties ◽  
Real Time Quantitative Pcr ◽  
Treatment And Prevention ◽  
Probiotic Strains ◽  
Lactobacillus Spp

The use of native microorganisms with probiotic capacity is an alternative tool for the treatment and prevention of several diseases that affect animals, such as neonatal calf diarrhoea. The selection of probiotic strains within a collection is based on different in vitro and in vivo assays, which predict their potential. The aim of this study was to characterise a group of native Lactobacillus spp. strains isolated from faeces of healthy calves using an in vitro approach and to assess their ability to colonise the gastrointestinal tract (GIT) of calves. Native Lactobacillus spp. strains were evaluated on their capacity to survive low pH conditions and bile salts presence, biofilm formation and adhesion to both mucus and Caco-2 cells. Based on the in vitro characterisation, four strains (Lactobacillus johnsonii TP1.1, Lactobacillus reuteri TP1.3B, L. johnsonii TP1.6 and Lactobacillus amylovorus TP8.7) were selected to evaluate their capacity to colonise and persist in the GIT of calves. The assessment of enteric persistence involved an in vivo assay with oral administration of probiotics and quantification in faeces of the administered bacterial species with real-time quantitative PCR (qPCR). The study was conducted using 15 calves (1-month-old) which were divided into five groups of three animals, four of which were treated with four different selected strains and one was the control group. Strains TP1.3B and TP1.6 managed to persist in treated animals until ten days after the end of the administration period, indicating that they could be promising candidates for the design of probiotics for calves.

In Vitro Attachment of Salmonella typhimurium to Chicken Cecal Mucus: Effect of Cations and Pretreatment with Lactobacillus spp. Isolated from the Intestinal Tracts of Chickens

1998 ◽  
Vol 61 (3) ◽  
pp. 265-271 ◽  
Author(s):  
S. E. CRAVEN ◽  
D. D. WILLIAMS
Keyword(s):  
Salmonella Typhimurium ◽  
Chelating Agents ◽  
Culture Supernatant ◽  
Divalent Cations ◽  
Supernatant Fluid ◽  
Specific Pathogen Free ◽  
Intestinal Mucus ◽  
Specific Pathogen ◽  
Lactobacillus Spp

The attachment of radiolabeled Salmonella typhimurium 3333/O cells to immobilized cecal mucus from specific-pathogen-free leghorn chickens was determined in the presence of d-mannose. The attachment of S. typhimurium was inhibited by the chelating agents EDTA and citrate and by lanthanum but was enhanced in the presence of the calcium, barium, and manganese divalent cations. Summary findings of the effect of lectins are included. Attachment of lactobacilli, previously isolated from the intestines of chickens, to mucus was also enhanced by calcium and inhibited by chelators. The pretreatment of immobilized mucus with portions of cultures of five of eight strains of lactobacilli inhibited subsequent attachment of the S. typhimurium strain. Spent culture supernatant fluid and/or washed cells from these cultures inhibited attachment, and inhibition was enhanced by preheating the cells or supernatant fluid at 80°C. Results indicate that S. typhimurium mucus attachment not involving mannosyl-dependent receptors is influenced by presence of cations. Lactobacillus spp. isolated from the intestinal tracts of chickens produce cellular and cell-free components that inhibit this form of attachment to chicken intestinal mucus.

scholarly journals The Addition of Lactobacillus spp., Enrofloxacin or Doxycycline Negatively Affects the Viability of Mycoplasma bovis in Diluted Bovine Semen

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 837
Author(s):  
Ana García-Galán ◽  
Ángel Gómez-Martín ◽  
Esther Bataller ◽  
Jesús Gomis ◽  
Antonio Sánchez ◽  
...  
Keyword(s):  
In Vitro Study ◽  
Etiologic Agent ◽  
Dairy Herds ◽  
Mycoplasma Bovis ◽  
Bull Semen ◽  
Colony Forming Units ◽  
Alternative Measures ◽  
Initial Source ◽  
Lactobacillus Spp

Mycoplasma bovis is an important etiologic agent of bovine mycoplasmosis in cattle. Different transmission routes have been described, including those related to reproduction. The presence of mycoplasma in semen has led to its appearance in infection-free areas through artificial insemination (AI). Semen was recently reported to be the initial source of two M. bovis mastitis outbreaks in two closed dairy herds in Finland. This questions the effectiveness of the antimicrobials currently used in semen extenders to control the pathogens in contaminated semen. They should be re-evaluated, or alternative measures to antimicrobials should be tested to obtain M. bovis-free semen. This in vitro study aimed to assess different strategies to reduce the risk of transmission of M. bovis through AI technologies. The viability of M. bovis (PG45, NCTC 10131) in bull semen diluted (DS) in a Tris-citrate-fructose solution was tested, after the addition of enrofloxacin, doxycycline or a Lactobacillus spp.-based probiotic. The data show the susceptibility of the pathogen to the addition of 0.125 μg/mL of enrofloxacin or 0.0625 μg/mL of doxycycline and to the addition of the probiotic at a concentration of 3.24 × 106 colony forming units (CFU)/mL or 3.24 × 108 CFU/mL in DS. The Tris-citrate-fructose medium negatively affected the viability of M. bovis, although this effect was lower than that observed after the addition of the probiotic and antimicrobials (p < 0.05). Our results may support new strategies for reducing the risk of M. bovis transmission through AI.

scholarly journals Use of indigenous beneficial bacteria (Lactobacillus spp.) as probiotics in shrimp (Penaeus monodon) aquaculture

2018 ◽  
Vol 5 (1) ◽  
pp. 127-135 ◽  
Author(s):  
Fatema Ahmmed ◽  
Mirja Kaizer Ahmmed ◽  
Md Saifuddin Shah ◽  
Ghausiatur Reza Banu
Keyword(s):  
Penaeus Monodon ◽  
Challenge Test ◽  
Tolerance Test ◽  
Antagonistic Effect ◽  
In Vitro Test ◽  
Biochemical Tests ◽  
Probiotic Treatment ◽  
Vibrio Spp ◽  
Lactobacillus Spp

The present study was conducted to study in-vitro the antagonistic effect of Lactobacillus spp. against the pathogenic bacterial vibrio harveyi on shrimp. For this purpose, shrimp samples were collected from three different Ghers at Batiaghata upazilla, Khulna. Gills and intestines were taken out from the samples to identify the load of Lactobacillus spp. and Vibrio spp. The results revealed that the load of Lactobacillus spp. was found more than Vibrio spp. both in gills and intestines; the gills also contained higher load of Vibrio spp. than in the intestines. V. harveyi was separated from the isolated Vibrio spp. with different types of biochemical tests: Gram stain, Motility test, Indole test, VP test, MR test, Arginine dihydrolase, Salt tolerance test, growth at different temperature ranges and colony color on TCBS agar media. The isolated V. harveyi was subjected for in-vitro test. In in-vitro challenge test, the potential antagonistic effect of Lactobacillus spp. against V. harveyi was gradually obtained at 0, 4th, 8th, 12th hour of treatments. Interesting finding was that, with the time, the load of V. harveyi was reduced gradually and the lowest load was obtained after 12 hours of probiotic inoculation. The present study revealed an excellent in-vitro antagonistic probiotic effect of Lactobacillus spp. on V. harveyi. Therefore the result suggested that probiotic treatment might be an effective alternative to the use of antibiotics in treatments of bacterial diseases in shrimp aquaculture.Res. Agric., Livest. Fish.5(1): 127-135, April 2018

scholarly journals Potencial probiótico in vitro de bactérias ácido-láticas isoladas de queijo-de-minas artesanal da Serra da Canastra, MG

2013 ◽  
Vol 65 (6) ◽  
pp. 1858-1866 ◽  
Author(s):  
H.H.S. Costa ◽  
M.R. Souza ◽  
L.B. Acúrcio ◽  
A.F. Cunha ◽  
M.F.S. Resende ◽  
...  
Keyword(s):  
Lactobacillus Spp

O potencial probiótico in vitro de 12 amostras de bactérias ácido-láticas (11 Lactobacillus spp. e uma Weissella paramesenteroides), isoladas de queijo-de-minas artesanal da Serra da Canastra, foi investigado. Essas amostras foram caracterizadas in vitro quanto à susceptibilidade a antimicrobianos, antagonismo contra microrganismos de referência patogênicos e não patogênicos e sensibilidade a pH gástrico e sais biliares. Apenas L. rhamnosus B4, W. paramesenteroides C10 e L. rhamnosus D1 apresentaram resistência a menor número de antimicrobianos (ceftazidima, oxacilina, estreptomicina e vancomicina). Todas as amostras apresentaram atividade antagonista frente a todas as bactérias patogênicas testadas e não inibiram as bactérias não patogênicas. Todas as amostras foram resistentes ao pH gástrico (2.0). Alguns microrganismos mostraram pouca inibição do crescimento em presença de sais biliares, enquanto outros foram moderadamente ou altamente inibidos. L. rhamnosus B4, W. paramesenteroides C10 e L.rhamnosus D1 apresentaram o melhor potencial probiótico de acordo com os testes in vitro realizados.

In vitro antagonistic activities of Lactobacillus spp. against Brachyspira hyodysenteriae and Brachyspira pilosicoli

2009 ◽  
Vol 138 (1-2) ◽  
pp. 184-190 ◽  
Author(s):  
Marion Bernardeau ◽  
Micheline Gueguen ◽  
David G.E. Smith ◽  
Enrique Corona-Barrera ◽  
Jean Paul Vernoux
Keyword(s):  
Brachyspira Pilosicoli ◽  
Brachyspira Hyodysenteriae ◽  
Lactobacillus Spp

scholarly journals Wpływ wybranych składników żywności na zachowanie żywotności bakterii Lactobacillus spp. w przewodzie pokarmowym – badania in vitro

2019 ◽  
Vol 120 (3) ◽  
pp. 148-159
Author(s):  
Dorota Zielińska ◽  
Aleksandra Szydłowska ◽  
Anna Łepecka ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Lactobacillus Spp

Celem badań była ocena przeżywalności wybranych szczepów bakterii Lactobacillus wyizolowanych z sera oscypkowego i korycińskiego w warunkach in vitro modelu przewodu pokarmowego w zależności od zastosowanych dodatków żywnościowych. Zakres prac obejmował ocenę przeżywalności bakterii po 2 i 5 h inkubacji w modelowym układzie symulującym pasaż żołądkowo-jelitowy w zależności od zastosowanego dodatku ochronnego: mleka UHT (o zawartości tłuszczu 3,2 %), śmietanki (o zawartości tłuszczu 36 %), a także 10-procentowych roztworów inuliny i oligofruktozy. Wykazano, że badane szczepy były oporne na sok żołądkowy o pH = 2,5, natomiast model soku żołądkowego o pH = 2 powodował zmniejszenie żywotności bakterii średnio o ok. 5 rzędów logarytmicznych po 2 h inkubacji. Mleko UHT wykazało nieznaczne działanie ochronne na przeżywalność komórek bakterii, porównywalne do inuliny i oligofruktozy w środowisku obniżonego pH, przy zastosowanej metodzie badawczej. Istotny efekt ochronny na przeżywalność komórek bakterii badanych szczepów stwierdzono natomiast w przypadku zastosowania śmietanki, co najprawdopodobniej ma związek z większą zawartością tłuszczu w porównaniu z jego zawartością w mleku. Badane szczepy, Lb. plantarum (Kor1 oraz Os1) wyizolowane z żywności, charakteryzowały się podobnymi właściwościami jak szczep referencyjny Lb. plantarum 299v, co świadczyć może o potencjalnych właściwościach probiotycznych w tym zakresie. Przeprowadzone badania wskazują na zasadność dalszych badań potwierdzających probiotyczne właściwości i potencjalne zastosowanie jako probiotyków bakterii wyizolowanych z żywności fermentowanej.

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