scholarly journals Secuenciación y evaluación del efecto antimicrobiano de bacterias acidolácticas frente a cepas de Salmonella Tiphymurium

2019 ◽  
Vol 68 (264) ◽  
pp. 534-538
Author(s):  
M.J. Ruiz ◽  
R. Colello ◽  
A.I. Etcheverría ◽  
L.M. Medina
Keyword(s):  
Lactobacillus Plantarum ◽  
Pediococcus Acidilactici

La producción intensiva y extensiva de cerdo en Argentina y España respectivamente presenta factores productivos diferentes. Sin embargo, cuando se trata de amenazas ante patógenos, específicamente Salmonella, ambos se ven afectados. Salmonella es un patógeno común en los alimentos relacionado con las toxiinfecciones alimentarias que provoca graves problemas en la salud pública. Las bacterias acidolácticas, específicamente los géneros Lactobacillus y Pediococcus se han caracterizado en los últimos años por tener gran importancia como antagonistas de diferentes bacterias patógenas. Una alternativa de control es la aplicación de Lactobacillus a lo largo de la cadena productiva de cerdo, evitando así la llegada de este patógeno a los consumidores. Se realizó una evaluación preliminar de la capacidad antagónica de bacterias acidolácticas identificadas tras secuenciación como Lactobacillus plantarum y Pediococcus acidilactici ante Salmonella Tiphymurium aislada de producción intensiva de cerdo de Argentina y Salmonella Tiphymurium aislada de producción extensiva de cerdo en España. Los resultados obtenidos reflejaron una alta capacidad antimicrobiana de las BAL seleccionadas ante ambas cepas patógenas (93.75%). De esta manera, se proponen como potenciales bacterias biopreservadoras en la producción de carne de cerdo y subproductos.

scholarly journals Perfil fermentativo, estabilidade aeróbia e valor nutritivo de silagens de capim-marandu ensilado com aditivos

2008 ◽  
Vol 37 (10) ◽  
pp. 1728-1736 ◽  
Author(s):  
Thiago Fernandes Bernardes ◽  
Ricardo Andrade Reis ◽  
Rafael Camargo do Amaral ◽  
Gustavo Rezende Siqueira ◽  
Anna Paula de Toledo Piza Roth ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Pediococcus Acidilactici ◽  
Lactobacillus Buchneri

Com o objetivo de avaliar as perdas em silagem de capim-marandu produzidas com aditivos foram desenvolvidos dois experimentos. No experimento 1, objetivou-se conhecer o perfil de fermentação e a estabilidade aeróbia de quatro silagens: 1) forragem não tratada (Controle); 2) tratada com Lactobacillus plantarum e Propionibacterium; 3) tratada com Lactobacillus buchneri; e 4) tratada com 0,1% de benzoato de sódio. No experimento 2, foram utilizados nove novilhos castrados Nelore (PC de 350 ± 38,9 kg), alocados em três quadrados latinos 3 x 3 para avaliação do consumo e da digestibilidade das rações contendo 85,4% das seguintes silagens de capim-marandu: 1) controle; 2) controle com L. plantarum, Pediococcus acidilactici + enzimas fibrolíticas; e 3) tratamento 2 + L. buchneri. No experimento 1, as silagens apresentaram baixas recuperações de MS durante a fermentação (média de 86%) e os coeficientes de digestibilidade in vitro da matéria seca reduziram de 65,5% (momento da ensilagem) para 50,0% no 60º dia após o fechamento dos silos. No experimento 2, o valor médio de consumo das rações foi de 5,7 kg MS/dia (1,6% PC) e a digestibilidade de 51,6% e não diferiram entre as rações. As silagens apresentaram perdas acentuadas na fase fermentativa e o uso de aditivos não alterou essas perdas. A inoculação com bactérias não influenciou o consumo ou a digestibilidade das rações.

scholarly journals Caracterización molecular de los microorganismos presentes durante el proceso fermentativo de los granos de cacao (Theobroma cacao)

2019 ◽  
Vol 26 (4) ◽  
pp. 535-542 ◽  
Author(s):  
Juana Inés Machuca-Guevara ◽  
Erick Antonio Suárez-Peña ◽  
Emmerik Motte Darricau ◽  
Eric Louis Mialhe-Matonnier
Keyword(s):  
Bacillus Cereus ◽  
Lactobacillus Plantarum ◽  
Theobroma Cacao ◽  
Pediococcus Acidilactici ◽  
Pichia Kudriavzevii ◽  
Maldi Tof

La fermentación de granos de cacao es un proceso espontáneo de post cosecha muy importante para el desarrollo de aroma y sabor a chocolate el cual involucra un sin número de actividades microbianas complejas. En el presente estudio se identifican los microorganismos presentes en granos de cacao antes, durante y después del proceso de fermentación aplicando dos métodos: el análisis de secuenciamiento de ADN y la espectrometría de masas MALDI TOF/TOF. Dentro del grupo de bacterias y levaduras predominantes identificadas por el primer método se encontro a Lactobacillus plantarum (29%), L. brevis (18%), Bacillus cereus (15%), Pediococcus acidilactici (12%), y Pichia kudriavzevii (100%). Asimismo se caracterizó por huella de masas las secuencias peptídicas más importantes de cada cepa identificada. Por otro lado, aplicando el segundo método, se identificaron 57 especies de microorganismos, siendo el 73.7% especies bacterianas y el 26.3% especies de levaduras. Adicionalmente se detectaron secuencias peptídicas de la proteína vicilina responsable del aroma característico de los granos de cacao fermentados y a la proteína albumina de 21KDa.

scholarly journals Characteristic of Co-Culture Biofilm Formed by Lactobacillus plantarum and Pediococcus acidilactici, and Antagonistic Effects of This Biofilm on Pathogen Growth

2020 ◽  
Vol 21 (2) ◽  
pp. 81-87
Author(s):  
Thao Kim Nu NGUYEN ◽  
Hop Van DUONG ◽  
Trung Thanh NGUYEN ◽  
Mai Thi Ngoc DINH ◽  
Minh Hong NGUYEN
Keyword(s):  
Lactobacillus Plantarum ◽  
Pediococcus Acidilactici ◽  
Antagonistic Effects

Pediococcus acidilactici LAB4 and Lactobacillus plantarum LAB12 assimilate cholesterol and modulate ABCA1, CD36, NPC1L1 and SCARB1 in vitro

2017 ◽  
Vol 8 (1) ◽  
pp. 97-109 ◽  
Author(s):  
F.T. Lim ◽  
S.M. Lim ◽  
K. Ramasamy
Keyword(s):  
Lactobacillus Plantarum ◽  
Prolonged Exposure ◽  
Scavenger Receptor ◽  
Nile Red ◽  
Growth Media ◽  
Pediococcus Acidilactici ◽  
Down Regulation ◽  
Cholesterol Lowering ◽  
Ht29 Cells

There is growing interest in the use of probiotic lactic acid bacteria (LAB) for prevention of hypercholesterolaemia. This study assessed the cholesterol lowering ability of Pediococcus acidilactici LAB4 and Lactobacillus plantarum LAB12 in growth media. Both LAB yielded >98% (39.2 μg/ml) cholesterol lowering in growth media. Nile Red staining indicated direct assimilation of cholesterol by the LAB. The LAB were then explored for their prophylactic (pre-treatment of HT29 cells with LAB prior to cholesterol exposure) and biotherapeutic (treatment of HT29 cells with LAB after exposure to cholesterol) use against short and prolonged exposure of HT29 cells to cholesterol, respectively. For HT29 cells pre-treated with LAB, cholesterol lowering was accompanied by down-regulation of ATP-binding cassette family transporter-type A1 (ABCA1), cluster of differentiation 36 (CD36) and scavenger receptor class B member 1 (SCARB1). HT29 cells treated with LAB after prolonged exposure to cholesterol source, on the other hand, was associated with up-regulation of ABCA1, restoration of CD36 to basal level and down-regulation of Neimann-Pick C1-Like 1 (NPC1L1). The present findings implied the potential use of LAB4 and LAB12 as part of the strategies in prevention and management of hypercholesterolaemia.

APLIKASI STARTER KULTUR MURNI PADA PEMBUATAN DURIAN FERMENTASI

2011 ◽  
Vol 1 (2) ◽  
pp. 74-80
Author(s):  
Hasanuddin Hasanuddin
Keyword(s):  
Statistical Analysis ◽  
Mixed Culture ◽  
Lactobacillus Plantarum ◽  
Pure Culture ◽  
Pediococcus Acidilactici ◽  
Lactobacillus Curvatus ◽  
Staphylococcus Saprophyticus ◽  
Durio Zibethinus ◽  
Significant Difference ◽  
General Acceptability

This study looks into the effect of pure culture starters isolated from tempoyak on fermented durian (Durio zibethinus) and its acceptability. The use of 5% pure culture starters and mixed cultures of Pediococcus acidilactici, Lactobacillus plantarum, Lactobacillus curvatus Leuconostoc mesentroides and Staphylococcus saprophyticus were analyzed in terms of acceptabilty by sensory panelists. Statistical analysis shows a significant difference among  fermented durian  with pure culture and mixed culture starters for attributes of texture and viscosity, aroma and flavor, acidity and general acceptability.

scholarly journals Use of Lactobacillus plantarum (strains 22F and 25F) and Pediococcus acidilactici (strain 72N) as replacements for antibiotic-growth promotants in pigs

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Pawiya Pupa ◽  
Prasert Apiwatsiri ◽  
Wandee Sirichokchatchawan ◽  
Nopadon Pirarat ◽  
Tanawong Maison ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Average Daily Gain ◽  
Intestinal Morphology ◽  
Finishing Pigs ◽  
Pediococcus Acidilactici ◽  
Feed Conversion ◽  
Neonatal Pigs ◽  
Peptone Water ◽  
Antibiotic Group ◽  
Growth Promotants

AbstractThe lactic acid bacteria (LAB) Lactobacillus plantarum (strains 22F and 25F) and Pediococcus acidilactici (strain 72N) have appeared promising as replacements for antibiotics in in vitro studies. Microencapsulation, especially by the spray-drying method, has been used to preserve their numbers and characteristics during storage and digestion. This study compared the efficacy of these strains and their microencapsulated form with antibiotic usage on growth performance, faecal microbial counts, and intestinal morphology in nursing-finishing pigs. A total of 240 healthy neonatal pigs were treated on days 0, 3, 6, 9, and 12 after cross-fostering. Sterile peptone water was delivered orally to the control and antibiotic groups. Spray-dried Lactobacillus plantarum strain 22F stored for 6-months was administered to piglets in the spraydry group. Three ml of each the three fresh strains (109 CFU/mL) were orally administered to piglets in each group. All pigs received the basal diets, but these were supplemented with routine antibiotic for the antibiotic group. Pigs in all the probiotic supplemented groups exhibited a better average daily gain and feed conversion ratio than those of the controls in the nursery and grower phases. Probiotic supplementation increased viable lactobacilli and decreased enterobacterial counts. Antibiotic additives reduced both enterobacterial and lactobacilli counts. Villous height and villous height:crypt depth ratio were greater in probiotic and antibiotic supplemented pigs comparing to the controls, especially in the jejunum. The results demonstrated the feasibility of using these strains as a substitute for antibiotics and the practicality of the microencapsulation protocol for use in swine farms.

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