scholarly journals Production of a Potentially Probiotic Product for Animal Feed and Evaluation of Some of Its Probiotic Properties

2021 ◽  
Vol 22 (18) ◽  
pp. 10004
Author(s):  
Rubén Agregán-Pérez ◽  
Elisa Alonso-González ◽  
Juan Carlos Mejuto ◽  
Nelson Pérez-Guerra
Keyword(s):  
Animal Feed ◽  
Low Cost ◽  
Skim Milk ◽  
Acetic Acid Bacteria ◽  
Probiotic Properties ◽  
The European Union ◽  
Gastrointestinal Conditions ◽  
Probiotic Product ◽  
Kefir Grains

Nowadays, probiotics have been proposed for substituting antibiotics in animal feed since the European Union banned the latter compounds in 2006 to avoid serious side effects on human health. Therefore, this work aimed to produce a probiotic product for use in animal feed by fed-batch fermentation of whey with a combination of kefir grains, AGK1, and the fermented whole milk used to activate these kefir grains. The probiotic culture obtained was characterized by high levels of biomass (8.03 g/L), total viability (3.6 × 108 CFU/mL) and antibacterial activity (28.26 Activity Units/mL). Some probiotic properties of the probiotic culture were investigated in vitro, including its survival at low pH values, under simulated gastrointestinal conditions, after freezing in skim milk at −20 °C, and in the commercial feed during storage at room temperature. The viable cells of lactic and acetic acid bacteria and yeasts exhibited higher tolerance to acidic pH and simulated gastrointestinal conditions when the cells were protected with skim milk and piglet feed, compared with washed cells. The results indicated the feasibility of producing a probiotic product at a low cost with a potential application in animal feed.

scholarly journals Production of a Potentially Probiotic Product for Animal Feed and Evaluation of Some of Its Probiotic Properties

2021 ◽  
Author(s):  
Rubén Agregán-Pérez ◽  
Elisa Alonso-González ◽  
Juan Carlos Mejuto ◽  
Nelson Pérez-Guerra
Keyword(s):  
Animal Feed ◽  
Low Cost ◽  
Skim Milk ◽  
Acetic Acid Bacteria ◽  
Probiotic Properties ◽  
The European Union ◽  
Gastrointestinal Conditions ◽  
Probiotic Product ◽  
Kefir Grains

Nowadays, probiotics has been proposed for substituting antibiotics in animal feed, since the European Union (EU) banned the latter compounds in 2006 to avoid their serious side effects on human health. Therefore, this work aimed to produce a probiotic product by fed-fermentation of whey with kefir grains for use in animal feed. The whey was fermented with a combination of kefir grains AGK1 and the free biomass present in whole milk fermented milk used to activate these kefir grains. The probiotic culture obtained was characterized with high levels of biomass, total viability and antibacterial activity. Some probiotic properties of the probiotic culture were investigated in vitro, including its survival at low pH values, under simulated gastrointestinal conditions, after freezing in skim milk at − 20 ºC, and in the commercial feed during storage at room temperature. The viable cells of lactic and acetic acid bacteria and yeasts exhibited higher tolerance to acidic pH and simulated gastrointestinal conditions when the cells were protected with skim milk and piglet feed, compared with washed cells. The results indicated the feasibility of producing a probiotic product at a low cost with a potential application in animal feed.

scholarly journals Probiotic and Functional Properties of Limosilactobacillus reuteri INIA P572

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 1860
Author(s):  
Patricia Diez-Echave ◽  
Izaskun Martín-Cabrejas ◽  
José Garrido-Mesa ◽  
Susana Langa ◽  
Teresa Vezza ◽  
...  
Keyword(s):  
In Vitro Assays ◽  
Immunomodulatory Activity ◽  
Probiotic Properties ◽  
Protective Effects ◽  
Mice Model ◽  
In Vivo Models ◽  
Food Borne ◽  
Gastrointestinal Conditions

Limosilactobacillus reuteri INIA P572 is a strain able to produce the antimicrobial compound reuterin in dairy products, exhibiting a protective effect against some food-borne pathogens. In this study, we investigated some probiotic properties of this strain such as resistance to gastrointestinal passage or to colonic conditions, reuterin production in a colonic environment, and immunomodulatory activity, using different in vitro and in vivo models. The results showed a high resistance of this strain to gastrointestinal conditions, as well as capacity to grow and produce reuterin in a human colonic model. Although the in vitro assays using the RAW 264.7 macrophage cell line did not demonstrate direct immunomodulatory properties, the in vivo assays using a Dextran Sulphate Sodium (DSS)-induced colitic mice model showed clear immunomodulatory and protective effects of this strain.

scholarly journals Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese

2018 ◽  
Vol 6 (4) ◽  
pp. 121 ◽  
Author(s):  
Ioanna Mantzourani ◽  
Antonia Terpou ◽  
Athanasios Alexopoulos ◽  
Pelagia Chondrou ◽  
Alex Galanis ◽  
...  
Keyword(s):  
Starter Culture ◽  
Quality Characteristics ◽  
Lactobacillus Paracasei ◽  
Pcr Analysis ◽  
In Vitro Tests ◽  
Probiotic Properties ◽  
The Novel ◽  
Kefir Grains ◽  
Cheese Production

In the present study 38 lactic acid bacteria strains were isolated from kefir grains and were monitored regarding probiotic properties in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin, and tolerance to bile salts, as well as susceptibility against common antibiotics. Among them, the strain SP3 displayed potential probiotic properties. Multiplex PCR analysis indicated that the novel strain belongs to the paracasei species. Likewise, the novel strain (Lactobacillus paracasei SP3) was applied as a starter culture for Feta-type cheese production. Feta-type cheese production resulted in significantly higher acidity; lower pH; reduced counts of coliforms, yeasts and fungi; and improved quality characteristics compared with cheese samples produced with no starter culture. Finally, it is highlighted that the application of the novel strain led to Feta-type cheese production with improved overall quality and sensory characteristics.

scholarly journals In VitroProperties of Potential Probiotic Indigenous Lactic Acid Bacteria Originating from Traditional Pickles

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Mehmet Tokatlı ◽  
Gökşen Gülgör ◽  
Simel Bağder Elmacı ◽  
Nurdan Arslankoz İşleyen ◽  
Filiz Özçelik
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salts ◽  
Lactobacillus Brevis ◽  
Surface Hydrophobicity ◽  
Probiotic Properties ◽  
Gastrointestinal Conditions ◽  
Probiotic Lactic Acid Bacteria

The suitable properties of potential probiotic lactic acid bacteria (LAB) strains (preselected among 153 strains on the basis of their potential technological properties) isolated from traditional Çubuk pickles were examinedin vitro. For this purpose, these strains (21Lactobacillus plantarum, 11Pediococcus ethanolidurans,and 7Lactobacillus brevis) were tested for the ability to survive at pH 2.5, resistance to bile salts, viability in the presence of pepsin-pancreatin, ability to deconjugate bile salts, cholesterol assimilation, and surface hydrophobicity properties. Most of the properties tested could be assumed to be strain-dependent. However,L. plantarumandL. brevisspecies were found to possess desirable probiotic properties to a greater extent compared toP. ethanolidurans. In contrast toP. ethanoliduransstrains, the testedL. plantarumandL. brevisstrains exhibited bile salt tolerance, albeit to different extent. All tested strains showed less resistance to intestinal conditions than gastric juice environment. Based on the survival under gastrointestinal conditions, 22 of the 39 strains were selected for further characterization. The eight strains having the highest cholesterol assimilation and surface hydrophobicity ratios could be taken as promising probiotic candidates for furtherin vivostudies, because of the strongest variations found among the tested strains with regard to these properties.

scholarly journals Production of microbial keratinase using a newly isolated strain of Stenotrophomonas maltophilia and its characterization and applications.

2021 ◽  
Vol 48 (4) ◽  
Author(s):  
Bhavika N. Parmar ◽  
◽  
Dr. Sneha H. Trivedi ◽  
Keyword(s):  
Stenotrophomonas Maltophilia ◽  
Animal Feed ◽  
Agar Medium ◽  
Low Cost ◽  
Organic Fertilizer ◽  
Cell Mass ◽  
Skim Milk ◽  
Basal Medium ◽  
Keratinolytic Activity ◽  
Green Approach

Biodegradation of keratin containing wastes viz. bird feathers, nails, hairs, animalwool is a low-cost, nutrient-rich biotechnological process that turns this plentiful waste into a low-cost, nutrient-rich substance. It is a sustainable green approach towards the solution of environmental threats created by these wastes. This study aimed to screen for potential keratinase-producing microorganisms and to optimize physicochemical parameters to produce keratinase and its characterization. Samples were collected from various poultry farms of Surat (India). Screening for keratinase-production was carried using a feather basal medium. Among these samples, 16 isolates showed keratinolytic activity in primary screening using skim milk agar medium among which, nine isolates showed keratinolytic activity using keratin agar medium. Isolate KA1a gave the highest yield of keratinase and was identified as a strain of Stenotrophomonas maltophilia (NCBI Accession number MT478451), based on 16S rRNA sequencing. It delivered highest enzyme production (108 U/ml) in the medium with feathers (2.2%), NaCl (0.5%), K2HPO4(0.3%), KH2PO4(0.4%), pH7, with 10% inoculum of young cell mass, at 37°C for 24 h under shaking conditions. Optimum temperature for keratinase activity was 40°C and pH 7.0. Enzyme showed stability over different temperature and pH for up to 90 min. It showed potential applications as a detergent additive, animal feed, and organic fertilizer.

scholarly journals IN VITRO ASSESSMENT OF POTENTIAL PROBIOTIC MICROORGANISMS FOR APPLICATION IN ANIMAL FEEDING

2018 ◽  
Vol 54 (4A) ◽  
pp. 250 ◽  
Author(s):  
Le Thi Hong Van
Keyword(s):  
Enzyme Production ◽  
Animal Feed ◽  
Digestive Enzyme ◽  
Saccharomyces Boulardii ◽  
Bacillus Sp ◽  
Acid Generation ◽  
Gastrointestinal Conditions ◽  
Animal Feeding ◽  
In Vitro Assessment

This study aimed to evaluate and to select potential probiotic microorganisms. The obtained results would be further studied for application in production of animal feed. A total of 16 strains of microorganisms including 11 strains of Lactobacillus, four strains of Bacillus and a yeast strain Saccharomyces boulardii PLCP were investigated for acid production, digestive enzyme production and antimicrobial activity as well as their survival when exposed to simulated gastrointestinal conditions. The results showed that all 11 strains of Lactobacillus bacteria were capable of acid generation (in the range from 18.05 – 19.04 g/l). All four strains of Bacillus bacteria were capable of producing protease. Only Bacillus sp D7 strain was capable of producing three digestive enzymes (protease, amylase, cellulase) with hydrolyzed hollows ranged from 15.5–18.5 mm. The antibacterial activity of 9/16 test strains was positive against Salmonella Typhimurium, Staphylococcus aureus and Escherichia coli. Survivability of 15 test microorganisms in simulated gastrointestinal conditions was relatively high (c.a. 80 %). Three strains of L. acidophilus VAST, S. boulardii PLCP and Bacillus sp D7 when in mixture demonstrated a great potential as probiotics for animal.

scholarly journals Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2275
Author(s):  
Alejandra Hurtado-Romero ◽  
Mariano Del Toro-Barbosa ◽  
Misael Sebastián Gradilla-Hernández ◽  
Luis Eduardo Garcia-Amezquita ◽  
Tomás García-Cayuela
Keyword(s):  
Functional Characterization ◽  
Starter Cultures ◽  
Probiotic Properties ◽  
Dairy Food ◽  
Colony Forming Units ◽  
Health Related ◽  
Food Applications ◽  
Kefir Grains ◽  
Commercial Probiotics

Isolation and functional characterization of microorganisms are relevant steps for generating starter cultures with functional properties, and more recently, those related to improving mental health. Milk kefir grains have been recently investigated as a source of health-related strains. This study focused on the evaluation of microorganisms from artisanal Mexican milk kefir grains regarding probiotic properties, in vitro fermentability with commercial prebiotics (lactulose, inulin, and citrus pectin), and γ-aminobutyric acid (GABA)-producing capacity. Microorganisms were identified belonging to genera Lactococcus, Lactobacillus, Leuconostoc, and Kluyveromyces. The probiotic properties were assessed by aggregation abilities, antimicrobial activity, antibiotic susceptibility, and resistance to in vitro gastrointestinal digestion, showing a good performance compared with commercial probiotics. Most of isolates maintained a concentration above 6 log colony forming units/mL after the intestinal phase. Specific isolates of Kluyveromyces (BIOTEC009 and BIOTEC010), Leuconostoc (BIOTEC011 and BIOTEC012), and Lactobacillus (BIOTEC014 and BIOTEC15) showed a high fermentability in media supplemented with commercial prebiotics. The capacity to produce GABA was classified as medium for L. lactis BIOTEC006, BIOTEC007, and BIOTEC008; K. lactis BIOTEC009; L. pseudomesenteroides BIOTEC012; and L. kefiri BIOTEC014, and comparable to that obtained for commercial probiotics. Finally, a multivariate approach was performed, allowing the grouping of 2–5 clusters of microorganisms that could be further considered new promising cultures for functional dairy food applications.

Saccharomyces cerevisiae strains from animal environment with in vitro aflatoxin B1 binding ability and anti-pathogenic bacterial influence

2011 ◽  
Vol 4 (1) ◽  
pp. 59-68 ◽  
Author(s):  
M. Armando ◽  
C. Dogi ◽  
R. Pizzolitto ◽  
F. Escobar ◽  
M. Peirano ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pathogenic Bacteria ◽  
Animal Feed ◽  
Vero Cells ◽  
Molecular Techniques ◽  
Production Environment ◽  
Binding Ability ◽  
Yeast Strains ◽  
Gastrointestinal Conditions

Mycotoxins are metabolites produced by fungi growing on foods or feeds and represent a serious hazard to humans and animals. Concerns related to the negative health impact of aflatoxins have led to the investigation of strategies to prevent, eliminate or reduce the presence of these toxins in contaminated products. Saccharomyces cerevisiae strains are among promising candidates that can be used in animal feed for improving the robustness of animals in the production environment. The aim of this work was to isolate and select S. cerevisiae strains from pig environment with aflatoxin B1 (AFB1) binding ability, able to tolerate gastrointestinal conditions and with some potential beneficial properties to the host. S. cerevisiae strains were isolated from animal feed, faeces and gut and identified by morphological and molecular techniques. AFB1 binding percentages varied among yeast strains according to the AFB1 concentration used. The RC016 strain showed the highest adsorption percentage at the three AFB1 concentrations tested in this work (50, 100 and 500 ng/ml) followed by RC008 strain. All yeast strains were able to survive under gastrointestinal conditions and to strongly adhere to Vero cells. All S. cerevisiae strains showed co-aggregation with pathogenic bacteria (Escherichia coli, Enterobacter cloacae and Salmonella enterica sub sp. enterica). Only RC016 and RC008 strongly inhibited the three pathogens assayed. S. cerevisiae strains RC016 and RC008 are promising microorganisms for inclusion in animal feed.

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