scholarly journals Comparison of the Fecal Microbiota of Horses with Intestinal Disease and Their Healthy Counterparts

2021 ◽  
Vol 8 (6) ◽  
pp. 113
Author(s):  
Taemook Park ◽  
Heetae Cheong ◽  
Jungho Yoon ◽  
Ahram Kim ◽  
Youngmin Yun ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Metabolic Disorders ◽  
Bacterial Population ◽  
Fecal Microbiota ◽  
Intestinal Disease ◽  
Fecal Samples ◽  
Gut Dysbiosis ◽  
Rrna Sequencing ◽  
Small Intestinal

(1) Background: The intestinal microbiota plays an essential role in maintaining the host’s health. Dysbiosis of the equine hindgut microbiota can alter the fermentation patterns and cause metabolic disorders. (2) Methods: This study compared the fecal microbiota composition of horses with intestinal disease and their healthy counterparts living in Korea using 16S rRNA sequencing from fecal samples. A total of 52 fecal samples were collected and divided into three groups: horses with large intestinal disease (n = 20), horses with small intestinal disease (n = 8), and healthy horses (n = 24). (3) Results: Horses with intestinal diseases had fewer species and a less diverse bacterial population than healthy horses. Lactic acid bacteria, Lachnospiraceae, and Lactobacillaceae were overgrown in horses with large intestinal colic. The Firmicutes to Bacteroidetes ratio (F/B), which is a relevant marker of gut dysbiosis, was 1.94, 2.37, and 1.74 for horses with large intestinal colic, small intestinal colic, and healthy horses, respectively. (4) Conclusions: The overgrowth of two lactic acid bacteria families, Lachnospiraceae and Lactobacillaceae, led to a decrease in hindgut pH that interfered with normal fermentation, which might cause large intestinal colic. The overgrowth of Streptococcus also led to a decrease in pH in the hindgut, which suppressed the proliferation of the methanogen and reduced methanogenesis in horses with small intestinal colic.

scholarly journals Profiling and antibiotic resistance of lactic acid bacteria isolated from commercial aMasi samples

2020 ◽  
Author(s):  
◽  
Yovani Pillay
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Food Safety ◽  
Lactic Acid Bacteria ◽  
South African ◽  
Bacterial Population ◽  
Principal Component ◽  
Antibiotic Resistant ◽  
Food Grade ◽  
Resistant Genes

aMasi is traditionally fermented milk that constitutes part of the South African heritage and is regarded as a supplementary staple food. Its inclusion into the South African Food Based Dietary Guidelines has led to the encouraged consumption of this product. Given the fact that aMasi is a rich source of lactic acid bacteria (LAB), such bacteria are of economic importance to the food, feed and pharmaceutical industries. The main concern regarding food safety is ability to acquire and disseminate antibiotic-resistant genes. Although LAB bility of resistance genes to human and animal opportunistic and pathogenic bacteria which could make treatment of bacterial infections more complex to treat in the future. Numerous reports globally, have documented antibiotic resistance among LAB isolated from commercial dairy and pharmaceutical products over the last decade. Therefore, the aim of this study was to determine if LAB isolated from commercial aMasi samples harbour antibiotic-resistant genes. To achieve this aim, the total bacterial population and LAB population of 10 aMasi samples were surveyed using culture-dependent techniques and the proportional prevalence of LAB to the total bacterial population were determined by using a 100% stacked-column. In all 10 samples, LAB was the predominating population ranging from 87.44% to 99.77%. A total of 30 LAB isolates were characterised after isolation and sequencing of 16S rDNA of these isolates showed that LAB were Leuconostoc pseudomesenteroides and Leuconostoc mesenteroides with two isolates being identified as Lactococcus lactis CP028160.1. The relationship between the growth of LAB and selected physicochemical properties (pH, titratable acidity, water activity (aw), moisture content, fat content and estimation of reducing sugars (lactose)) were determined using principal component analysis (PCA) and classification and regression tree (CART) to illustrate the likelihood of LAB present in aMasi samples based on LAB count and pH. From the PCA results, approximately 75.25% of variances in the data were retained by the first three principal components (PCs). The first principal component (PC1) had accounted for the highest total variance of 33.16%. PC1 increased with an increase in lactic acid % and aw, whilst it negatively correlated with LAB count, moisture % and lactose (mg/25ml lactose·H2O). The results showed an increase in LAB count with an increase in moisture % and lactose (mg/25ml lactose·H2O) whilst, LAB count had decreased with an increase in lactic acid % and aw. Moreover, pH and fat % had no effect on PC1, high LAB counts were observed for samples 6 and 7 whist low LAB counts were observed for samples 9 and 10. On the other hand, PC2 had accounted for approximately 27.53% of the total variance. PC2 increased with an increase in fat % and lactose (mg/25ml lactose·H2O), whilst it negatively correlated with LAB count and pH. It was observed that the growth of LAB had increased with an increase in pH, whilst it decreased with an increase in fat % and lactose (mg/25ml lactose·H2O). Moreover, lactic acid %, aw and moisture % had no effect on PC2. High LAB counts were observed for samples 7 and 8 and low LAB counts were observed for samples 2 and 4. Nine out of the 30 LAB isolates were selected due to these isolates having a different GenBank Accession number and were subjected to antibiotic susceptibility testing using the disc diffusion method against a total of 11 antibiotics. Most of the LAB isolates exhibited multiple resistance towards some of the most commonly used antibiotics as well as last-resort antibiotics. All the isolates showed high levels of resistance towards vancomycin, colistin sulphate, fosfomycin and pipemidic acid except for Lactococcus lactis CP028160.1 which was susceptible to vancomycin. All isolates were susceptible to tetracycline and erythromycin whilst eight out of nine isolates were susceptible to chloramphenicol with seven out of nine isolates being susceptible to ampicillin. Furthermore, the isolates had displayed intermediate resistance mainly towards kanamycin and streptomycin. The present study showed that multiple antibiotic resistance is prevalent in different species of starter culture strains, which may pose a food safety concern. LAB that exhibit phenotypic resistance to antibiotics should also be evaluated on a molecular level to monitor their resistance. The presence of such a variety of expressed AR genes in probiotic isolates is a worrying trend. The impact of the interactions of these bacteria with pathogenic strains and their transfer of these AR genes is yet to be assessed. Furthermore, antibiotic sensitivity is an important criterion in the safety assessment for the evaluation of food-grade and potential food-grade LAB.

Growth Rates of Mesophilic Bacteria, Aerobic Psychrotrophic Bacteria, and Lactic Acid Bacteria in Low-Dose–Irradiated Pork

1999 ◽  
Vol 62 (11) ◽  
pp. 1297-1302 ◽  
Author(s):  
RAVEENDRAN J. VENUGOPAL ◽  
JAMES S. DICKSON
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Population ◽  
Vacuum Packaging ◽  
Lag Phase ◽  
Phase Duration ◽  
Psychrotrophic Bacteria ◽  
Gompertz Equation ◽  
Pork Patties ◽  
Descriptive Models

Frozen pork patties, thawed overnight at 0°C or temperature abused through storage at 15°C for 24 h, were packaged using both vacuum and air packaging methods. Immediately after packaging, both sets of patties were irradiated at 0, 0.5, 1, and 2 kGy. All the samples were stored at 2°C and were analyzed for populations of mesophilic, psychrotrophic, and lactic acid bacteria every 3 days for 30 days. By using a mesophilic population of 107 cells/g as a criteria for spoilage, fresh pork patties receiving a dose of 0 kGy had shelf lives of 11 and 16 days with air and vacuum packaging methods, respectively, whereas temperature-abused patties had a shelf life of 7 days with both air and vacuum packaging methods. Both fresh and abused patties that received a dose of 2 kGy had shelf lives that were greater than 30 days at 2°C with both air and vacuum packaging methods. Descriptive models based on the Gompertz equation for mesophilic, psychrotrophic, and lactic acid bacteria were developed, and the generation time and lag-phase duration for each bacterial population were calculated.

In vitro adhesion of lactic acid bacteria to canine small intestinal mucus

2000 ◽  
Vol 84 (1-2) ◽  
pp. 43-47 ◽  
Author(s):  
M. Rinkinen ◽  
J. Matto ◽  
S. Salminen ◽  
E. Westermarck ◽  
A. C. Ouwehand
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Intestinal Mucus ◽  
Small Intestinal ◽  
In Vitro Adhesion

scholarly journals Development of the Equine Hindgut Microbiome in Semi-feral and Domestic Conventionally-Managed Foals

2020 ◽  
Author(s):  
Meredith Tavenner ◽  
Sue M McDonnell ◽  
Amy S Biddle
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gut Microbiome ◽  
Feral Horses ◽  
Microbiome Diversity ◽  
Rrna Sequencing ◽  
Domestic Horses ◽  
Species Groups ◽  
The Impact ◽  
Bacterial Groups

Abstract Background: Early development of the gut microbiome is an essential part of neonate health in animals. It is unclear whether the acquisition of gut microbes is different between domesticated animals and their wild counterparts. In this study, fecal samples from ten domestic conventionally managed (DCM) Standardbred and ten semi-feral managed (SFM) Shetland-type pony foals and dams were compared using 16S rRNA sequencing to identify differences in the development of the foal hindgut microbiome related to time and management. Results: Gut microbiome diversity of dams was lower than foals overall and within groups, and foals from both groups at Week 1 had less diverse gut microbiomes than subsequent weeks. The core microbiomes of SFM dams and foals had more taxa overall, and greater numbers of taxa within species groups when compared to DCM dams and foals. The gut microbiomes of SFM foals demonstrated enhanced diversity of key groups: Verrucomicrobia (RFP12), Ruminococcaceae, Fusobacterium spp., and Bacteroides spp., based on age and management. Lactic acid bacteria Lactobacillus spp. and other Lactobacillaceae genera were enriched only in DCM foals, specifically during their second and third week of life. Predicted microbiome functions estimated computationally suggested that SFM foals had higher mean sequence counts for taxa contributing to the digestion of lipids, simple and complex carbohydrates, and protein. DCM foal microbiomes were more similar to their dams in week five and six than were SFM foals at the same age.Conclusions: This study demonstrates the impact of management on the development of the foal gut microbiome in the first 6 weeks of life. The higher numbers of taxa within and between bacterial groups found in SFM dams and foals suggests more diversity and functional redundancy in their gut microbiomes, which could lend greater stability and resiliency to these communities. The colonization of lactic acid bacteria in the early life of DCM foals suggests enrichment in response to the availability of dams’ feed. Thus, management type is an important driver of gut microbiome establishment on horses, and we may look to semi-feral horses for guidance in defining a healthy gut microbiome for domestic horses.

scholarly journals Formula Media Pertumbuhan Bakteri Asam Laktat Pediococcus pentosaceus Menggunakan Substrat Whey Tahu

2017 ◽  
Vol 2 (2) ◽  
pp. 31-38
Author(s):  
SAFITRI NURLAELA ◽  
TITI CANDRA SUNARTI ◽  
ANJA MERYANDINI
Keyword(s):  
Growth Rate ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ammonium Sulphate ◽  
Bacterial Growth ◽  
Bacterial Population ◽  
Bacterial Growth Rate ◽  
Pediococcus Pentosaceus ◽  
N Source ◽  
Agriculture Products

The lactic acid bacteria (LAB) and its lactic acid are commonly used to preserve the food and to extend the food’s shelf life. MRS media is a growth medium for LAB, but it is not feasible for industrial scale application. Cheaper substrate from agriculture products is therefore required, such as tofu whey, which is potential to be used as LAB medium. Tofu whey contains important components to support the LAB growth, but it needs C source (5% of glucose) and nitrogen source (1% ammonium sulphate or urea) supplementations. This study aimed to investigate the influence of N-source to Pediococcus pentosaceus growth and its capability in producing acid compounds. The result showed that addition of urea increased pH fermentation, contrarily to that ammonium sulphate supplementation. The highest bacterial growth rate (μmaks) was observed on media with urea (0.43 jam-1), while the highest acid production was occured on media with ammonium sulphate (9.13 mg/mL). Supplementation of ammonium sulphate and urea on tofu whey highly supported the growth of bacterial population for about 6.5 × 108 CFU/mL and 5.4 × 108 CFU/ mL, respectively, but still lower compared to MRS media (2.03 × 1010 CFU/mL). 

Sign in / Sign up

Export Citation Format

Share Document