Probiotic Properties of Lactobacillus paracasei subsp. paracasei L1 and Its Growth Performance-Promotion in Chicken by Improving the Intestinal Microflora

This study aimed to investigate the efficacy of compound probiotics on broiler performance, intestinal microflora, immune function and serum biochemical indicators. Four hundred one-d-old female broiler chickens were randomly divided into 4 groups with 4 replicates in each group and 25 chickens per replication. The chickens in groupI(control group) were fed a basal diet, experimental groups II, III and IVwere fed the basal diet supplemented with 0.1%, 0.2% and 0.4% compound probiotics. The results of this work were as follows: (1) during the experimental period, compared with control group, the average daily in group III was significantly increased (P<0.05), the feed/gain and average daily feed intake were significantly lower (P<0.05); (2) at the age of 14 and 28 days, the number of cecal Lactic acid in group II and III were significantly higher than the control (P<0.05) and the content of E.coli has the opposite results. (3) the anti-body titer in group III was the highest, and significantly higher compared to the control (P<0.05), but there were no significantly differences between group IV and control group (P>0.05). (4) serum biochemical indexes of broilers in group III and IVwere significantly increased than that in control group (P<0.05). In conclusion, the supplementation of 0.2% compound probiotics could promote the growth performance, improve the cecal mico-ecosystem, enhance the anti-body titer and biochemical indexes in serum.

Download Full-text

ASSESSMENT OF PROBIOTIC PROPERTIES OF THE STRAIN LACTOBACILLUS PARACASEI D6 AND ITS ANTICANDIDAL ACTIVITIES

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2020.v13i12.39602 ◽

2020 ◽

pp. 118-124

Author(s):

DEVABRATA SAIKIA ◽

MANABENDRA MANDAL

Keyword(s):

Cell Line ◽

Germ Tube ◽

Tube Formation ◽

Lactobacillus Paracasei ◽

Probiotic Properties ◽

Cell Free Extract ◽

Antifungal Activities ◽

Antifungal Metabolites ◽

Gastrointestinal Fluid ◽

Food Isolate

Objective: The objective of the study was to determine the probiotic properties of a strain Lactobacillus paracasei D6 (GenBank Accession No. KJ867173) and to assess its antifungal activities against certain Candida strains. Methods: Antifungal activities of Lactobacillus paracasei D6 was tested against Candida tropicalis BSS7 and C. albicans MTCC 3017. The cell-free extract was tested against the formation of biofilm and germ tube of the aforementioned Candida strains. Different probiotic activities such as tolerance to simulated gastrointestinal fluid, adhesion to hydrocarbons, and Caco-2 cell line were evaluated for the strain Lactobacillus paracasei D6. Inhibition of Candida strains to Caco-2 cell line was also tested. The strains were identified using gene sequencing followed by phylogenetic tree construction. Results: The probiotic properties of Lactobacillus paracasei D6 were found to be statistically comparable with a standard Lactobacillus plantarum MTCC 1407. The biofilm and germ tube formation patterns of the food spoilage isolate C. tropicalis BSS7 were found to be similar to the strain C. albicans MTCC 3017. Cell-free extract of Lactobacillus paracasei D6 exhibited minimum biofilm inhibitory concentration of 0.438 mg/ml against C. tropicalis BSS7, which was found to be sufficient to inhibit its germ tube formation. The adhesion of C. tropicalis BSS7 to the epithelial Caco-2 cell line was also significantly reduced by the antifungal metabolites. Conclusion: This work gives insight on possible virulent nature of the food isolate C. tropicalis BSS7. Exometabolites produced by L. paracasei D6 were able to inhibit growth, biofilm and germ tube formation of both the strains. With this work, the authors envisage the beginning of an alternative strategy for anticandidal therapy.

Download Full-text

In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products

International Journal of Microbiology ◽

10.1155/2019/7179514 ◽

2019 ◽

Vol 2019 ◽

pp. 1-11 ◽

Cited By ~ 6

Author(s):

Guesh Mulaw ◽

Tesfaye Sisay Tessema ◽

Diriba Muleta ◽

Anteneh Tesfaye

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bile Salt ◽

Lactobacillus Plantarum ◽

Pathogenic Bacteria ◽

Survival Rates ◽

Lactobacillus Paracasei ◽

Probiotic Properties ◽

Sequence Comparisons

Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo, and Kocho products. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35–97.11% and 38.40–90.49% survival rates at pH values (2, 2.5, and 3) for 3 and 6 h, in that order. The four acid-tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt-tolerant LAB isolates were found inhibiting some food-borne test pathogenic bacteria to varying degrees. All acid-and-bile-tolerant isolates displayed varying sensitivity to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged to Lactobacillus species were identified to the strain level using 16S rDNA gene sequence comparisons and, namely, were Lactobacillus plantarum strain CIP 103151, Lactobacillus paracasei subsp. tolerans strain NBRC 15906, Lactobacillus paracasei strain NBRC 15889, and Lactobacillus plantarum strain JCM 1149. The four Lactobacillus strains were found to be potentially useful to produce probiotic products.

Download Full-text