The effect of a biological silage additive and type of supplement on the performance of beef cattle

1990 ◽  
Vol 1990 ◽  
pp. 138-138
Author(s):  
R Laird ◽  
A Gill ◽  
J T McAuslan ◽  
C Thomas ◽  
I D Wright
Keyword(s):  
Trace Elements ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
The Other ◽  
Control Treatment ◽  
Pediococcus Acidilactici ◽  
Mineral Salts ◽  
Feeding Value ◽  
Additive Control ◽  
Made In

The biological silage additive, Safe-Sile, is a commercial product prepared by Microferm Ltd. and the objective of the experiment was to appraise its efficacy in the conservation of silage and its subsequent feeding value.Safe-sile contains lactic acid bacteria (2.5 x 109 cfu/g consisting of proportionately 0.75 Lactobacillus plantarum and 0.25 Pediococcus acidilactici) together with enzymes (hemicellulase, amyloglucosidase and cellulase) and a mixture of bacteriophages (2.5 x 109 pfu/g). These active ingredients are carried in dextrose together with mineral salts, trace elements and vitamins.Two silages were made in September 1988 from third-cut wilted grass, one silage receiving no additive (control treatment) and the other receiving Safe-Sile at the rate of 1 kg per 15 tonnes of grass approximately. The fields harvested for this experiment were perennial ryegrass/white clover swards and the silages were made after a field wilting period of 24 hours under good silage-making conditions.

scholarly journals Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

2021 ◽  
Vol 9 (5) ◽  
pp. 1044
Author(s):  
Jeong A Kim ◽  
Geun Su Kim ◽  
Se Mi Choi ◽  
Myeong Seon Kim ◽  
Do Young Kwon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
The Other ◽  
Rice Cake ◽  
Two Samples ◽  
High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

618. Host-phage relationship of cheese starter organisms: I. Interaction of phage races with a strain of Streptococcus lactis and its lysogenic and resistant derivatives

1956 ◽  
Vol 23 (1) ◽  
pp. 120-125 ◽  
Author(s):  
J. Czulak ◽  
Jill Naylor
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Strain ◽  
Acquired Resistance ◽  
Secondary Growth ◽  
The Other ◽  
Physiological Changes ◽  
Streptococcus Lactis ◽  
Lysogenic Culture ◽  
Relationship Of

A lysogenic culture, prepared in the laboratory from a strain of Streptococcus lactis, was used as a cheese starter in commercial factories. It was attacked in turn by two other unrelated phage races. The lysogenic condition, which involved slight morphological and physiological changes, persisted in the subsequent forms resistant to one or both the new phage races. Acquired resistance to any one of the three phages did not protect the culture from the other two phages.In nature such interactions between phage races and lactic acid bacteria must be constantly taking place, giving rise to similarly related strains.Two of the three phage races produced spreading haloes around their plaques due to a lysin released during phage action. The lysin may also interfere with the survival of secondary growth after attack by these phage races. Production of this type of lysin is thus a property of the phage race and not of the bacterial strain.

Changes in the microflora of La Serena ewes' milk cheese during ripening

1988 ◽  
Vol 55 (3) ◽  
pp. 449-455 ◽  
Author(s):  
Buensuceso Fernandez Del Pozo ◽  
Pilar Gaya ◽  
Margarita Medina ◽  
M. Asunción Rodríguez-Marín ◽  
Manuel Nuñez
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Faecal Coliforms ◽  
Death Rates ◽  
Ripening Period ◽  
Coagulase Positive Staphylococci ◽  
Made In

SummaryThe microflora of ten batches of La Serena cheese, made from raw milk of Merino ewes and using vegetable rennet as coagulant, was monitored throughout a 60 d ripening period. After 15 d, lactic acid bacteria predominated in the interior of the cheese, whilst lactic acid bacteria and lactic acid-utilizing species of yeasts and moulds predominated on the cheese surface. Coagulase-positive staphylococci were not detected in the interior or on the surface of any of the cheeses after 45 d and faecal coliforms were not found after 60 d. Higher death rates of staphylococci and coliforms were recorded for cheese made in spring than for the cheese made in winter.

Effects of Ensiling Fodder Ramie (Boehmeria nivea L.) with Lactic Acid Bacteria and Molasses on Fermentation Quality

2012 ◽  
Vol 524-527 ◽  
pp. 2167-2171
Author(s):  
Ting Ting Ning ◽  
Chun Cheng Xu ◽  
Hui Li Wang ◽  
Wei Hao ◽  
Heng Lei
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Quality Assessment ◽  
Ph Value ◽  
Significant Decline ◽  
Lactic Acid Concentration ◽  
Fermentation Quality ◽  
Almost All ◽  
Additive Control

This experiment was conducted to determine the ensiling characteristics and microbial changes of fodder ramie silage treated without additive (Control), or with molasses (M), lactic acid bacteria (LAB), and mixtures of lactic acid bacteria and molasses (LABM). Triplicate samples were randomly opened on days 0, 3, 7, 14, 28 and 60 of ensiling for sampling and the contents were processed for quality assessment and laboratory analysis. Compared with control silage, addition of M and LABM decreased pH and butyric acid while increasing lactic acid during ensiling (P < 0.05). For the LAB treatment, the pH value declined slowly at initial days then kept relatively stable at about 5.39 and the concentration of lactic acid increased for the first 7 days then maintained stable until day 60. The control silage showed a rise in pH and a significant decline in lactic acid concentration at later stage. Microbial changes had similar trend during ensiling for all the treatments where the lactic acid bacteria increased at initial days then showed a decline at later stage. Furthermore, LAB treatment had the highest (P<0.05) lactic acid bacteria population at almost all ensiling periods. It was concluded that both M and LABM treatment can improve the fermentation quality of fodder ramie silage to some extent, but the effects of adding lactic acid bacteria still need further research.

The Effects of Cultivating Lactic Starter Cultures with Bacteriocin-Producing Lactic Acid Bacteria

2001 ◽  
Vol 64 (1) ◽  
pp. 81-86 ◽  
Author(s):  
A. OUMER ◽  
S. GARDE ◽  
P. GAYA ◽  
M. MEDINA ◽  
M. NUÑEZ
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Starter Cultures ◽  
The Other ◽  
Aminopeptidase Activity ◽  
Adjunct Cultures ◽  
Nisin Z ◽  
Bacteriocin Producer ◽  
Test Organisms

The effects of bacteriocins produced by six strains of lactic acid bacteria on 9 mesophilic and 11 thermophilic commercial starter cultures were investigated in mixed cultures of commercial starters with bacteriocin-producing strains in milk. The bacteriocins produced by the test organisms were nisin A, nisin Z, lacticin 481, enterocin AS-48, a novel enterocin, and a novel plantaricin. Mesophilic commercial starters were in most cases tolerant of bacteriocins, with only two of the starters being partially inhibited, one by four and the other by two bacteriocins. The aminopeptidase activities of mesophilic starters were generally low, and only one of the combinations of mesophilic starter–bacteriocin producer gave double the aminopeptidase activity of the starter culture without the bacteriocin producer. Thermophilic commercial starters were more sensitive to bacteriocins than mesophilic starters, with six thermophilic starters being partially inhibited by at least one of the bacteriocins. Their aminopeptidase activities were generally higher than those of the mesophilic starters. The aminopeptidase activities of seven thermophilic starters were increased in the presence of bacteriocins, by factors of up to 9.0 as compared with the corresponding starter cultures alone. Bacteriocin-producing strains may be used as adjunct cultures to mesophilic starters for the inhibition of pathogens in soft and semihard cheeses, because mesophilic starters are rather tolerant of bacteriocins. Bacteriocin producers may also be used as adjunct cultures to thermophilic starters of high aminopeptidase activity, more sensitive to lysis by bacteriocins than mesophilic starters, for the acceleration of ripening in semihard and hard cheeses.

scholarly journals Role of Plasmids in Lactobacillus brevis BSO 464 Hop Tolerance and Beer Spoilage

2014 ◽  
Vol 81 (4) ◽  
pp. 1234-1241 ◽  
Author(s):  
Jordyn Bergsveinson ◽  
Nina Baecker ◽  
Vanessa Pittet ◽  
Barry Ziola
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Brevis ◽  
The Other ◽  
Plasmid Curing ◽  
Content Type ◽  
Dramatic Effect ◽  
Plasmid Loss ◽  
Beer Spoilage

ABSTRACTSpecific isolates of lactic acid bacteria (LAB) can grow in the harsh beer environment, thus posing a threat to brew quality and the economic success of breweries worldwide. Plasmid-localized genes, such ashorA,horC, andhitA, have been suggested to confer hop tolerance, a trait required for LAB survival in beer. The presence and expression of these genes among LAB, however, do not universally correlate with the ability to grow in beer. Genome sequencing of the virulent beer spoilage organismLactobacillus brevisBSO 464 revealed the presence of eight plasmids, with plasmids 1, 2, and 3 containinghorA,horC, andhitA, respectively. To investigate the roles that these and the other five plasmids play inL. brevisBSO 464 growth in beer, plasmid curing with novobiocin was used to derive 10 plasmid variants. Multiplex PCRs were utilized to determine the presence or absence of each plasmid, and how plasmid loss affected hop tolerance and growth in degassed (noncarbonated) beer was assessed. Loss of three of the eight plasmids was found to affect hop tolerance and growth in beer. Loss of plasmid 2 (horCand 28 other genes) had the most dramatic effect, with loss of plasmid 4 (120 genes) and plasmid 8 (47 genes) having significant, but smaller, impacts. These results support the contention that genes on mobile genetic elements are essential for bacterial growth in beer and that beer spoilage ability is not dependent solely on the three previously described hop tolerance genes or on the chromosome of a beer spoilage LAB isolate.

scholarly journals Isolation and Identification of Microorganisms Including Lactic Acid Bacteria and Their Use in Microbial Deacidification of Wines from Domestic Vineyards

2013 ◽  
Vol 62 (3) ◽  
pp. 331-334
Author(s):  
IWONA DROŻDŻ ◽  
MAŁGORZATA MAKAREWICZ ◽  
TADEUSZ TUSZYŃSKI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Oenococcus Oeni ◽  
Lactobacillus Delbrueckii ◽  
The Other ◽  
Total Acidity ◽  
Isolation And Identification ◽  
Volatile Acidity ◽  
Other Hand

The aim of this study was to identify various bacteria isolated from grapes and their wines. Additionally we investigated the capacity of lactic acid bacteria for microbiological deacidification of wines produced in Poland. We have identified Oenococcus oeni, Lactobacillus acidophilus and Lactobacillus delbrueckii. During the microbial deacidification process, we observed decreases of total acidity and increases of volatile acidity, with statistically significant changes noted for O. oeni in Marechal Foch and Seyval Blanc, and for Lb. acidophilus in Frontenac. On the other hand, a statistically significant increase in pH was observed in Marechal Foch and Seyval Blanc following deacidification by O. oeni.

scholarly journals Probiotics Role in Control of Coccidiosis in Poultry Industry

2018 ◽  
Vol 3 (1) ◽  
pp. 1-3
Author(s):  
Muhammad Anas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gut Bacteria ◽  
Fermented Foods ◽  
Parasitic Disease ◽  
Poultry Industry ◽  
Cereal Products ◽  
Definition Of ◽  
Made In

Cereal products fermented by lactic acid bacteria are documented first in Egypt and Iraq during 2000 - 3000 B.C. These are one of the oldest fermented foods. In 1907, Elie Metcnikoff was the first scientist who not only observes but also put forward the scie ntific basics of fermentation. Then to explore gut bacteria intensive researches were made in late 1940s. In 2006 FAO and WHO give the complete definition of probiotics, living microbes beneficial for health provided in feed. For treatment of Coccidiosis p robiotic combinations of different microbes such as Lactobacillus, Bifidibacterium and Streptococcus are used now days. Coccidiosis, a parasitic disease mainly of poultry sector, caused by Eimeria specie’s. Coccidiosis causes serious damage to the intestin al epithelium resulting in diarrhea. This problem can be effectively controlled by the use of feed probiotics.

scholarly journals Antioxidant Activity, Fiber, Acidity (pH), and Population of Lactic Acid Bacteria in Green Juice as Functional Beverages

2020 ◽  
Vol 2 ◽  
pp. 00005
Author(s):  
Ni Wayan Nursini ◽  
Komang Lina Venti ◽  
I Gusti Ayu Wita
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gravimetric Method ◽  
The Other ◽  
Crude Fiber ◽  
Plate Method ◽  
Dpph Method ◽  
Functional Beverages ◽  
Β Carotene

<p><span style="line-height: 107%;">Bok choy (<i>Brassica rapa </i>L) is a vegetable group of <i>Brassicaceae </i>which still a family with Chinese vegetables. It contains phytochemical substances such as carotenoids, </span><span lang="EN" style="line-height: 107%;">β-carotene</span><span style="line-height: 107%;">, and glucosinolates which are a source of antioxidant. Bok choy can be processed into juice. The purpose of this research is to determine the content of the antioxidant activity, fiber, acidity (pH) and population of lactic acid bacteria in each formulation. The other ingredients added in making this green juice are yogurt and honey made into 5 formulations. The analysis of this research was the analysis of antioxidant activity content using DPPH method (2.2, -diphenyl-1- picrylhydrazyl), crude fiber contents analysis using gravimetric method, pH analysis using pH meter and analysis of lactic acid bacteria using spread plate method. The result obtained is the highest content of the antioxidant activity was found in formulation 5 consist of 30 g yogurt, 15 g honey and 50 g bok choy with 35,198 ± 0,057%. The content of crude fiber ranged from (0,447 ± 0,046) g to (0,507 ± 0,058) g. The highest of acidity (pH) is in formulation 1 which consists of 10 g of yogurt, 15 g of honey and 50 g of bok choy at 5,50 ± 0,040. The highest population content of lactic acid bacteria in formulation 5 consists of 30 g yogurt, 15 g honey and 50 g bok choy at 2,8 x 106cfu/mL. Therefore, green juice can be used as functional drinks.</span><br> </p>

scholarly journals Occurrence of Multidrug Resistant Salmonella spp. in Poultry and Approach for Its Indigenous Bio-control

2019 ◽  
Vol 34 (2) ◽  
pp. 83-90
Author(s):  
Farzana Ehetasum Hossain ◽  
Sharmin Akther ◽  
Atqiya Fahmida Tajalli
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Multidrug Resistance ◽  
Lactic Acid Bacteria ◽  
Multidrug Resistant ◽  
Probiotic Bacteria ◽  
Pediococcus Acidilactici ◽  
Disc Diffusion ◽  
Salmonella Spp ◽  
Antibiotic Susceptibility Test

A significant limitation to flourish poultry industry in Bangladesh is the emergence of multidrug resistance pathogenic bacteria like Salmonella spp. due to uncontrolled use of antibiotics for disease treatment. An alternative to antibiotics could be the application of probiotics. About 120 cloacal-swabs from poultry birds were investigated, seventy two (72) isolates of Salmonella spp. and twenty two (22) isolates of lactic acid bacteria (out of 50)were identified respectively by cultural, morphological and biochemical tests presumptively. Antibiotic sensitivity test of Salmonella spp. was performed, followed by Kirby-Bauer disc-diffusion assay with six antibiotic groups. All those isolates of Salmonella spp. were found to be highly resistant to â-lactam, cephalosporin, tetracycline and macrolide, highly sensitive to carbapenem and moderately sensitive to aminoglycosides. Then Salmonella spp. were used as a target for the prospective probiotic bacteria which were screened based on antimicrobial activity against those multidrug resistance Salmonella spp. In antagonism assay such as disc diffusion and one-streak method, it was revealed that five lactic acid bacteria showed antimicrobial activity against Salmonella spp. Further, lactic acid bacteria were characterized based on their tolerance ability to pH and NaCl, antibiotic susceptibility test. The tolerance range of Lactic acid bacteria was about pH (3.5-9.5), NaCl (4-8) % and also resistant to antibiotics groups like B lactam, aminoglycosides, and quinolone. Then 16S rDNA gene sequence analysis was performed for molecular identification of potential probiotic bacteria. One representative isolate was identified as phylogenetically closed relative to Pediococcus acidilactici. This study was able to demonstrate that Pediococcus acidilactici as anindigenous probiotic candidate to inhibit the growth of isolated multidrug resistant Salmonella spp. in poultry. The potent probiotic candidate Pediococcus sp. could be used to counter bacterial diseases in poultry, thereby it could ensure food safety in the poultry industries of Bangladesh. Bangladesh J Microbiol, Volume 34 Number 2 December 2017, pp 83-90

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