Evaluation of Lactic Acid Bacteria on the Inhibition of Vibrio parahaemolyticus Infection and Its Application to Food Systems

This study aimed to evaluate the growth, survival rate, and resistance to acute hepatopancreatic necrosis disease (AHPND) of white leg shrimp (Penaeus vannamei) by using Lactobacillus plantarum, Lactobacillus fermentum, and Pediococcus pentosaceus mixed with feed, and at the same time supplying CNP in a ratio of 15:1:0.1 to the water. As a result, the treatments that shrimp were fed with feed containing lactic acid bacteria (LAB), especially L. plantarum, have increased shrimp growth, total hemocyte cells, granulocyte cells, and hyaline cells significantly (p < 0.05) in comparison to the control group. The supply of CNP to the water has promoted the intensity of V. parahaemolyticus effects on shrimp health and significantly decreased total hemocyte cells, granulocyte cells, and hyaline cells by 30–50% in the period after three days of the challenge, except in L. plantarum treatment, which had only a 20% decrease compared to other treatments. In CNP supplying treatments, the AHPND infected rate and mortality of shrimp were higher than those in other treatments. In summary, the supply of CNP had significantly reduced the shrimp’s immune response and promoted the susceptibility of shrimp to AHPND in both cases of use with and without LAB-containing diets.

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Two host gut-derived lactic acid bacteria activate the proPO system and increase resistance to an AHPND-causing strain of Vibrio parahaemolyticus in the shrimp Litopenaeus vannamei

Developmental & Comparative Immunology ◽

10.1016/j.dci.2018.08.002 ◽

2018 ◽

Vol 89 ◽

pp. 54-65 ◽

Cited By ~ 13

Author(s):

Sudarat Chomwong ◽

Walaiporn Charoensapsri ◽

Piti Amparyup ◽

Anchalee Tassanakajon

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Litopenaeus Vannamei ◽

Vibrio Parahaemolyticus

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Lactic acid bacteria inhibit the growth of Vibrio parahaemolyticus and the invasion of Caco-2 cells

ScienceAsia ◽

10.2306/scienceasia1513-1874.2019.45.562 ◽

2019 ◽

Vol 45 (6) ◽

pp. 562

Author(s):

Ying-An Lua ◽

Pei-Pei Lin ◽

You-Miin Hsieh ◽

Cheng-Chih Tsai

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Vibrio Parahaemolyticus

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Biochemical and Genetic Characteristics of Bacteriocins of Food-Associated Lactic Acid Bacteria

Journal of Food Protection ◽

10.4315/0362-028x-56.4.338 ◽

1993 ◽

Vol 56 (4) ◽

pp. 338-356 ◽

Cited By ~ 142

Author(s):

CATHERINE G. NETTLES ◽

SUSAN F. BAREFOOT

Keyword(s):

Lactic Acid ◽

Amino Acid ◽

Lactic Acid Bacteria ◽

Foodborne Pathogens ◽

Food Systems ◽

Biochemical Properties ◽

Genetic Characteristics ◽

Genetic Level ◽

Hydropathic Index

Numerous strains of lactic acid bacteria associated with food systems are capable of producing bacteriocins, or antibacterial proteins with activity against foodborne pathogens such as Listeria monocytogenes, Staphylococcus aureus, and Clostridium botulinum. Recently, considerable emphasis has been placed on the identification of these proteins and their biochemical properties, including spectrum of activity, production conditions, purification procedures, amino acid composition, amino acid sequence, and modes of action. Advances in genetic engineering techniques have facilitated the characterization of these proteins at. the genetic level, providing information on hydropathic index, protein synthesis and structure, immunity determinants for resistance and/or tolerance, and cloning of bacteriocin genes into other organisms. Prior to the utilization of bacteriocins and/or the producer organism in food systems, a thorough understanding of the physical, biochemical, and genetic properties is required. Additional parameters for use of bacteriocins and bacteriocin-producing organisms in food systems also are discussed.

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Phylogenetic analysis of antimicrobial lactic acid bacteria from farmed seabass Dicentrarchus labrax

Canadian Journal of Microbiology ◽

10.1139/w2012-014 ◽

2012 ◽

Vol 58 (4) ◽

pp. 463-474 ◽

Cited By ~ 5

Author(s):

Ouissal Chahad Bourouni ◽

Monia El Bour ◽

Pilar Calo-Mata ◽

Radhia Mraouna ◽

Boudabous Abedellatif ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Food Systems ◽

Vibrio Anguillarum ◽

Dicentrarchus Labrax ◽

Antimicrobial Effect ◽

Aeromonas Salmonicida ◽

Spoilage Bacteria ◽

Animal Medicine

The use of lactic acid bacteria (LAB) in the prevention or reduction of fish diseases is receiving increasing attention. In the present study, 47 LAB strains were isolated from farmed seabass ( Dicentrarchus labrax ) and were phenotypically and phylogenetically analysed by 16S rDNA and randomly amplified polymorphic DNA – polymerase chain reaction (RAPD–PCR). Their antimicrobial effect was tested in vitro against a wide variety of pathogenic and spoilage bacteria. Most of the strains isolated were enterococci belonging to the following species: Enterococcus faecium (59%), Enterococcus faecalis (21%), Enterococcus sanguinicola (4 strains), Enterococcus mundtii (1 strain), Enterococcus pseudoavium (1 strain), and Lactococcus lactis (1 strain). An Aerococcus viridans strain was also isolated. The survey of their antimicrobial susceptibility showed that all isolates were sensitive to vancomycin and exhibited resistance to between 4 and 10 other antibiotics relevant for therapy in human and animal medicine. Different patterns of resistance were noted for skin and intestines isolates. More than 69% (32 strains) of the isolates inhibited the growth of the majority of pathogenic and spoilage bacteria tested, including Listeria monocytogenes , Staphylococcus aureus , Aeromonas hydrophila , Aeromonas salmonicida , Vibrio anguillarum , and Carnobacterium sp. To our knowledge, this is the first report of bioactive enterococcal species isolated from seabass that could potentially inhibit the undesirable bacteria found in food systems.

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Selection of Lactic Acid Bacteria (LAB) Antagonizing Vibrio parahaemolyticus: The Pathogen of Acute Hepatopancreatic Necrosis Disease (AHPND) in Whiteleg Shrimp (Penaeus vannamei)

Biology ◽

10.3390/biology8040091 ◽

2019 ◽

Vol 8 (4) ◽

pp. 91

Author(s):

Linh Nguyen Thi Truc ◽

Ai Trinh Ngoc ◽

To Tran Thi Hong ◽

Tuu Nguyen Thanh ◽

Huong Huynh Kim ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Vibrio Parahaemolyticus ◽

Positive Control ◽

Control Treatment ◽

Diffusion Method ◽

Sequencing Analysis ◽

Parahaemolyticus Strain ◽

Whiteleg Shrimp ◽

Acute Hepatopancreatic Necrosis Disease

Acute hepatopancreatic necrosis disease (AHPND) has recently emerged as a serious disease of cultured shrimp. A total of 19 lactic acid bacteria (LAB) strains isolated from shrimp samples were characterized based on morphological characteristics, biochemical tests, sequencing analysis, and their ability to antagonize Vibrio parahaemolyticus, which causes AHPND in whiteleg shrimp. Results from the agar well diffusion method indicated that 3 out of 19 isolated LAB strains showed the highest antagonizing ability against AHPND V. parahaemolyticus strain with an inhibition zone diameter ranging from 18 to 20 mm. Experiments where shrimps were given feed supplemented with these LAB strains and challenged with AHPND strain showed high survival rates (approximately 80.0%), which were not significantly different as compared to those recorded in the negative control treatment (86.6%), but significantly different to those recorded in the positive control treatment (40.6%) after 16 days of the experiment. However, the histological images of shrimp hepatopancreas indicated that the infection rate significantly reduced from 60.0% to 11.1% in shrimps fed with LAB-supplemented feeds and challenged with AHPND V. parahaemolyticus strain as compared to those in the positive control treatment. A polymerase chain reaction (PCR) and 16S rRNA gene sequencing confirmed the identification of LAB strain. These results can be applied in further experiments to investigate the ability of L. plantarum in preventing AHPND in intensively cultured whiteleg shrimp.

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