scholarly journals Characterization of Apis mellifera Gastrointestinal Microbiota and Lactic Acid Bacteria for Honeybee Protection—A Review

Cells ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 701
Author(s):  
Adriana Nowak ◽  
Daria Szczuka ◽  
Anna Górczyńska ◽  
Ilona Motyl ◽  
Dorota Kręgiel
Keyword(s):  
Lactic Acid ◽  
Apis Mellifera ◽  
Lactic Acid Bacteria ◽  
Way Of Life ◽  
Gastrointestinal Microbiota ◽  
Factors Affecting ◽  
Promising Tool ◽  
Huge Impact ◽  
Honeybee Health ◽  
Conventional Antibiotics

Numerous honeybee (Apis mellifera) products, such as honey, propolis, and bee venom, are used in traditional medicine to prevent illness and promote healing. Therefore, this insect has a huge impact on humans’ way of life and the environment. While the population of A. mellifera is large, there is concern that widespread commercialization of beekeeping, combined with environmental pollution and the action of bee pathogens, has caused significant problems for the health of honeybee populations. One of the strategies to preserve the welfare of honeybees is to better understand and protect their natural microbiota. This paper provides a unique overview of the latest research on the features and functioning of A. mellifera. Honeybee microbiome analysis focuses on both the function and numerous factors affecting it. In addition, we present the characteristics of lactic acid bacteria (LAB) as an important part of the gut community and their special beneficial activities for honeybee health. The idea of probiotics for honeybees as a promising tool to improve their health is widely discussed. Knowledge of the natural gut microbiota provides an opportunity to create a broad strategy for honeybee vitality, including the development of modern probiotic preparations to use instead of conventional antibiotics, environmentally friendly biocides, and biological control agents.

scholarly journals Inter- and Intra-Species Diversity of Lactic Acid Bacteria in Apis mellifera ligustica Colonies

2020 ◽  
Vol 8 (10) ◽  
pp. 1578 ◽  
Author(s):  
Massimo Iorizzo ◽  
Gianfranco Pannella ◽  
Silvia Jane Lombardi ◽  
Sonia Ganassi ◽  
Bruno Testa ◽  
...  
Keyword(s):  
Polymerase Chain Reaction ◽  
Lactic Acid ◽  
Apis Mellifera ◽  
Lactic Acid Bacteria ◽  
Honey Bees ◽  
Rrna Gene ◽  
Chain Reaction ◽  
Rapd Pcr ◽  
The Social ◽  
Polymerase Chain

Lactic acid bacteria could positively affect the health of honey bees, including nutritional supplementation, immune system development and pathogen colonization resistance. Based on these considerations the present study evaluated predominant Lactic Acid Bacteria (LAB) species from beebread as well as from the social stomach and midgut of Apis mellifera ligustica honey bee foragers. In detail, for each compartment, the diversity in species and biotypes was ascertained through multiple culture-dependent approaches, consisting of Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE), 16S rRNA gene sequencing and Randomly Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR). The study of a lactic acid bacteria community, performed with PCR-DGGE and sequence analysis targeting the V1–V3 region of the 16S rRNA gene (rDNA), highlighted the presence of a few species, including Apilactobacillus kunkeei, Lactiplantibacillus plantarum, Fructobacillus fructosus, Levilactobacillus brevis and Lactobacillus delbrueckii subsp. lactis. Depending on the different compartments, diverse levels of biodiversity in species were found. Particularly, a very low inter-species biodiversity was detected in the midgut that was prevalently dominated by the presence of Apilactobacillus kunkeei. On the other hand, the beebread was characterized by a reasonable biodiversity showing the presence of five species and the predominance of Apilactobacillus kunkeei, Lactiplantibacillus plantarum and Fructobacillus fructosus. The RAPD-PCR analysis performed on the three predominant species allowed the differentiation into several biotypes for each species. Moreover, a relationship between biotypes and compartments has been detected and each biotype was able to express a specific biochemical profile. The biotypes that populated the social stomach and midgut were able to metabolize sugars considered toxic for bees while those isolated from beebread could contribute to release useful compounds with functional properties. Based on this knowledge, new biotechnological approaches could be developed to improve the health of honey bees and the quality of bee products.

scholarly journals Typical Moroccan goat Lactic Acid Bacteria and their assay as starters

2021 ◽  
Author(s):  
Linda Zaaraoui ◽  
Abdellah Bouksaim ◽  
Maha Elhamdani ◽  
Aouatif Benali ◽  
Mohammed Oukassou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Research Study ◽  
Goat Milk ◽  
Lactobacillus Brevis ◽  
Raw Milk ◽  
Isolation And Identification ◽  
Lactobacillus Pentosus ◽  
Factors Affecting ◽  
Main Factors

The knowledge of lactic acid bacteria of raw milk and the main factors affecting their variability are particularly important issues for the control of cheese processing and the bioconservation of farm raw milk food products. The present research study concerned the isolation and identification of twenty strains of the Lactobacillus genus from goat milk originating from the Oulmes region, using the API 50 CH system. All isolates found represented five species: Lactobacillus plantarum (43.75 %), Lactobacillus brevis (37.75 %), Lactobacillus pentosus (6.25 %), Lactobacillus salivarus (6.25 %), and Lactobacillus acidophilus (6.25 %). According to biochemical activities, the majority of the strains displayed weak acidification and autolysis activities in milk. In contrast, they showed high extracellular proteolytic activity. All isolates produced exopolysaccharides and most of them could metabolize citrate. The absence of hemolytic activity may suggest the use of these isolates as adjunct starters in the food fermentation process.

scholarly journals Cecal Microbiome Analyses on Wild Japanese Rock Ptarmigans (Lagopus muta japonica) Reveals High Level of Coexistence of Lactic Acid Bacteria and Lactate-Utilizing Bacteria

2018 ◽  
Vol 6 (3) ◽  
pp. 77 ◽  
Author(s):  
Atsushi Ueda ◽  
Atsushi Kobayashi ◽  
Sayaka Tsuchida ◽  
Takuji Yamada ◽  
Koichi Murata ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Captive Breeding ◽  
Wild Animals ◽  
Microbial Structure ◽  
Gastrointestinal Microbiota ◽  
Microbial Composition ◽  
Conservation Program ◽  
Lagopus Muta ◽  
High Level

Preservation of indigenous gastrointestinal microbiota is critical for successful captive breeding of endangered wild animals, yet its biology is poorly understood. Here, we compared the cecal microbial composition of wild living Japanese rock ptarmigans (Lagopus muta japonica) in different locations of Japanese mountains, and the dominant cecal microbial structure of wild Japanese rock ptarmigans is elucidated. Coriobacteraceae and Lachnospraceae were the two dominant bacterial families in all samples analyzed. At the genus level, 10 genera Olsenella, Actinomyces, Megasphaera, Slackia, Cloacibacillus, Bifidobacterium,Escherichia,Dialister, Megamonas, and Bilophila were dominant. These results reveal the high level of coexistence of lactic acid bacteria (Olsenella and Bifidobacterium) and lactate-utilizing bacteria (Megasphaera). This coexistence should be taken into account for the successful breeding of captive Japanese rock ptarmigans in the national conservation program.

scholarly journals Four Types of TiO2 Reduced the Growth of Selected Lactic Acid Bacteria Strains

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 939
Author(s):  
Ewa Baranowska-Wójcik ◽  
Klaudia Gustaw ◽  
Dominik Szwajgier ◽  
Patryk Oleszczuk ◽  
Bożena Pawlikowska-Pawlęga ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Additives ◽  
Gastrointestinal Microbiota ◽  
Food Grade ◽  
Tio2 Nps ◽  
Unicellular Organisms ◽  
Human Digestive Tract ◽  
The Individual ◽  
The Impact

Food-grade titanium dioxide (TiO2) containing a nanoparticle fraction (TiO2 NPs -nanoparticles) is widely used as a food additive (E171 in the EU). In recent years, it has increasingly been raising controversies as to the presence or absence of its harmful effects on the gastrointestinal microbiota. The complexity and variability of microbiota species present in the human gastrointestinal tract impede the assessment of the impact of food additives on this ecosystem. As unicellular organisms, bacteria are a very convenient research model for investigation of the toxicity of nanoparticles. We examined the effect of TiO2 (three types of food-grade E171 and one TiO2 NPs, 21 nm) on the growth of 17 strains of lactic acid bacteria colonizing the human digestive tract. Each bacterial strain was treated with TiO2 at four concentrations (60, 150, 300, and 600 mg/L TiO2). The differences in the growth of the individual strains were caused by the type and concentration of TiO2. It was shown that the growth of a majority of the analyzed strains was decreased by the application of E171 and TiO2 NPs already at the concentration of 150 and 300 mg/L. At the highest dose (600 mg/L) of the nanoparticles, the reactions of the bacteria to the different TiO2 types used in the experiment varied.

scholarly journals FACTORS AFFECTING LACTIC ACID BACTERIA ADSORPTION OF AFLATOXIN AND THE EFFECT OF ADSORBED TOXIN ON RATS' LIVER TISSUES

2008 ◽  
Vol 33 (7) ◽  
pp. 5173-5187
Author(s):  
M. Metwally ◽  
EL. Abd Allah ◽  
A. Farag ◽  
Sanaa Badran ◽  
A. Nouh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Factors Affecting ◽  
Liver Tissues

scholarly journals Chemical Factors Affecting Associations of Lactic Acid Bacteria.

1952 ◽  
Vol 6 ◽  
pp. 1258-1264 ◽  
Author(s):  
Veikko Nurmikko ◽  
P. Larssen ◽  
Bengt Månsson ◽  
W. E. Harvey ◽  
Sven Östling
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Factors Affecting ◽  
Chemical Factors
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