Effect of feed supplemented with plant extract and zinc oxide on coliform and lactic acid bacteria in pigs

Ninety Holstein bulls were used in a complete randomized design to study the effect of a blend of plant extract (PE) supplementation on jejunum, cecum, and rectum microbiota (Escherichia coli and lactic acid bacteria [LAB]) and hide and carcass contamination (identification of E. coli O157:H7 and Salmonella). Three treatments—control (CTR), monensin (MON), and PE—were tested. Bulls were offered straw and concentrate ad libitum during 108 d. In the cecum, the percentage of LAB counts below 5 log CFU/ml was greater (P < 0.01) in MON (68.1%) than in CTR (34.6%) and PE (28.0%) treatments. On hide, Salmonella was detected (P < 0.05) in CTR (13.3%) and MON (10.0%) treatments, in contrast to PE (0%) treatment. In bulls fed high-concentrate diets supplemented with PE, no increase of carcass E. coli O157:H7 and Salmonella identification was observed.

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Microbiome: Structures from Lactic Acid Bacteria

PSI Structural Genomics Knowledgebase ◽

10.1038/sbkb.2012.159 ◽

2013 ◽

Author(s):

Arianne Heinrichs

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria

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Lactic acid bacteria and yeasts in kefir grains and kefir made from them

Journal of Industrial Microbiology & Biotechnology ◽

10.1038/sj.jim.7000186 ◽

2002 ◽

Vol 28 (1) ◽

pp. 1-6 ◽

Cited By ~ 7

Author(s):

E Simova ◽

D Beshkova ◽

A Angelov ◽

Ts Hristozova ◽

G Frengova ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Kefir Grains

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Method of separation of major off-odor component and change of components of Gastrodia elata Blume fermented by lactic acid bacteria

10.1055/s-0037-1608346 ◽

2017 ◽

Author(s):

S Young Eun ◽

L In Sok ◽

S Eun Ju ◽

C Min Kyung ◽

H Hyu Ah ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Gastrodia Elata ◽

Gastrodia Elata Blume

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Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

2020 ◽

Vol 29 (12) ◽

pp. 59-63

Author(s):

O.I. Parakhina ◽

◽

M.N. Lokachuk ◽

L.I. Kuznetsova ◽

E.N. Pavlovskaya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Comparative Assessment ◽

Starter Cultures ◽

Bakery Products ◽

Gluten Free ◽

Microbial Composition ◽

Fermentative Activity ◽

Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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