Effect of Lactobacillus plantarum Inoculation on Chemical Composition, Fermentation, and Bacterial Community Composition of Ensiled Sweet Corn Whole Plant or Stover

Sweet corn is a feed resource with a high content of water-soluble carbohydrates (WSC) available for ruminant production. This study was conducted to investigate the effect of inoculation with Lactobacillus plantarum on fermentation and nutritional quality of sweet corn silage. Sweet corn whole plant (WP) and sweet corn stover (CS) were ensiled in mini silos with or without inoculation of L. plantarum. Proximate composition and fermentation variables, and composition of the bacterial community, were evaluated before ensiling and at the end of the first, second, and third month after ensiling. There was fiber degradation in CS silage after three months of ensilage, but not in WP silage. Inoculation of WP silage, but not of CS silage, with L. plantarum, increased starch content. The relative abundance of genus Lactobacillus was increased by inoculation with L. plantarum by 14.2% and 82.2% in WP and CS silage, respectively. Inoculation with L. plantarum was not necessary to achieve adequate fermentation of either WP or CS silage, as the abundance of native lactic acid bacteria in both materials seemed suitable for adequate fermentation. That said, increased starch content in WP resulting from inoculation with L. plantarum can increase the nutritive value of WP for ruminants.

Antagonistic activity of bacteria from wild honey against Colletotrichum musae, and testing of wild honey as biopesticide spray to control banana anthracnose

Anthracnose is a foliar and fruit disease caused by Colletotrichum spp. affecting a wide range of crops. Infection occurs early followed by quiescence in fruits, such as in banana, where chemical-based pesticides are used as a dependable fungal control for many years. There is an increasing need for a safe control and as implicated in the Organic Agriculture Act of 2010 (RA 10068) in the Philippines. This scenario drove the use of alternative pest control such as the use of biologicals and natural products. In this study, seven bacteria were isolated from wild honey, produced by Apis mellifera, wherein four (BC2, BC3, BC6 and BC7) were found to be an effective antagonist against Colletotrichum musae in in vitro conditions. These bacteria were identified to belong to the genus Lactobacillus spp. (BC2, BC3, BC7) and Bacillus spp. (BC6) based on sugar utilization tests, morphological and cultural growth in PDPA. For the in vivo test, different dilutions of wild honey were used and it was found out that lower concentrations were effective as biopesticide spray to prevent anthracnose infection. Lastly, we report herewith the first isolation of bacteria with biological control potential from wild honey, and to apply the raw or natural product as biopesticide in postharvest fruits.

What Is the Role of Gut Microbiota in Obesity Prevalence? A Few Words about Gut Microbiota and Its Association with Obesity and Related Diseases

Obesity is becoming the most dangerous lifestyle disease of our time, and its effects are already being observed in both developed and developing countries. The aim of this study was to investigate the impact of gut microbiota on the prevalence of obesity and associated morbidities, taking into consideration underlying molecular mechanisms. In addition to exploring the relationship between obesity and fecal microorganisms with their metabolites, the study also focused on the factors that would be able to stimulate growth and remodeling of microbiota. Assessed articles were carefully classified according to a predetermined criterion and were critically appraised and used as a basis for conclusions. The considered articles and reviews acknowledge that intestinal microbiota forms a multifunctional system that might significantly affect human homeostasis. It has been proved that alterations in the gut microbiota are found in obese and metabolically diseased patients. The imbalance of microbiome composition, such as changes in Bacteroidetes/Firmicutes ratio and presence of different species of genus Lactobacillus, might promote obesity and comorbidities (type 2 diabetes mellitus, hypertension, dyslipidemia, depression, obstructive sleep apnea). However, there are also studies that contradict this theory. Therefore, further well-designed studies are needed to improve the knowledge about the influence of microbiota, its metabolites, and probiotics on obesity.

Gut microbiota imbalance in colorectal cancer patients, the risk factor of COVID-19 mortality

Background COVID-19 pandemic is sweeping across the world. Previous studies have shown that gut microbiota is associated with COVID-19, and operational taxonomic unit (OTU) composed of Blautia genus, Lactobacillus genus, and Ruminococcus genus of Firmicutes is correlated with the severity of COVID-19. Gut microbiota imbalance in colorectal cancer patients may lead to the variation of OTU. Results Based on the GMrepo database, the gut microbiota of 1374 patients with colorectal neoplasms and 27,329 healthy people was analyzed to investigate the differences in the abundance of microbes between colorectal neoplasms patients and healthy people. Furthermore, We collected feces samples from 12 patients with colorectal cancer and 8 healthy people in Xiangya hospital for metabolomic analysis to investigate the potential mechanisms. Our study showed that the abundance of Blautia and Ruminococcus was significantly increased in colorectal neoplasms, which may increase the severity of COVID-19. The gender and age of patients may affect the severity of COVID-19 by shaping the gut microbiota, but the BMI of patients does not. Conclusions Our work draws an initial point that gut microbiota imbalance is a risk factor of COVID-19 mortality and gut microbiota may provide a new therapeutic avenue for colorectal cancer patients.

BAKTERI Lactobacillus spp DAN PERANANNYA BAGI KEHIDUPAN

Kelompok BAL (Bakteri Asam Laktat) yaitu berasal dari genus Lactobacillus terdiri dari hampir 80 spesies berbeda. Jenis Lactobacillus terdiri dari dua kelompok yang bersifat heterofermentatif dan homofermentatif. Spesies dari bakteri Lactobacillus yang tergolong homofermentatif adalah Lactobacillus bulgaricus, Lactobacillus thermophiles, Lactobacillus lactis, dan Lactobacillus acidophilu. Spesies bakteri yang bersifat heterofermentatif adalah Lactobacillus Fermentum. Bakteri Asam Laktat (BAL) adalah bakteri yang digunakan sebagai probiotik. Genus Lactobacillus terdiri atas banyak spesies yang digunakan untuk fermentasi dan pengawet makanan. Ada 106 spesies Lactobacillus, namun hanya 56 spesies berpotensi sebagai probiotik. Penelitian ini menggunakan metode adalah deskriptif restrospektif. Sampel penelitian berupa hasil literature dari jurnal dan penelitian yang telah diterbitkan. Tujuan penelitian ini adalah mereview berbagai jenis bakteri Lactobacillus spp dan perananya untuk kehidupan.

Effects of Probiotics and Synbiotics on Weight Loss in Subjects with Overweight or Obesity: A Systematic Review

Intestinal microbiota has been shown to be a potential determining factor in the development of obesity. The objective of this systematic review is to collect and learn, based on the latest available evidence, the effect of the use of probiotics and synbiotics in randomized clinical trials on weight loss in people with overweight and obesity. A search for articles was carried out in PubMed, Web of science and Scopus until September 2021, using search strategies that included the terms “obesity”, “overweight”, “probiotic”, “synbiotic”, “Lactobacillus”, “Bifidobacterium” and “weight loss”. Of the 185 articles found, only 25 complied with the selection criteria and were analyzed in the review, of which 23 observed positive effects on weight loss. The intake of probiotics or synbiotics could lead to significant weight reductions, either maintaining habitual lifestyle habits or in combination with energy restriction and/or increased physical activity for an average of 12 weeks. Specific strains belonging to the genus Lactobacillus and Bifidobacterium were the most used and those that showed the best results in reducing body weight. Both probiotics and synbiotics have the potential to help in weight loss in overweight and obese populations.

262 Reproductive Microbiomes as Predicators of Fertility in Beef Cattle

Over the past decade, a multitude of research has sought to understand the complexity and role of the reproductive microbiome as it pertains to fertility. Previously, the reproductive microbiome was evaluated using culture-dependent methods; however, recent advancements in culture-independent, 16S rRNA gene amplicon community sequencing have vastly expanded our understanding of the reproductive tract microbiome. Early sequencing studies sought to compare the vaginal microbiome of cattle to the vaginal microbiome of healthy women, which predominantly consists of bacteria in the genus Lactobacillus and believed to be an indicator of fertility. In the vagina of beef cattle, however, there are incredibly low abundances of Lactobacillus and a greater diversity of bacterial species present. Beta-diversity, which examine differences in bacterial communities between samples, does not appear to differ in the vagina between unbred, open, or pregnant cattle. In postpartum beef cattle just prior to breeding, there are greater levels of diversity and increased bacterial species richness in the vagina compared to the uterus. Research on bacterial species within the uterus have primarily focused on pathogenic bacteria in postpartum cattle diagnosed with uterine disease. Fewer studies have investigated uterine bacterial species in presumed healthy postpartum beef cattle and the subsequent effects on fertility outcomes (e.g., pregnant vs. open at day 30). When evaluating the uterine microbiome during an industry standard estrus synchronization protocol, bacterial community abundance and diversity reduce over time regardless of resulting fertility outcomes. The greatest difference in uterine bacterial abundance between resulting pregnant and non-pregnant cattle appears to occur just prior to breeding. Numerous mechanisms could be contributing to the fluctuations in the uterine microbiome in beef cattle including circulating hormone concentrations or local immunoregulation. This presentation will focus on recent research investigating potential mechanisms that may alter the reproductive microbiome and ultimately impact fertility.

Study of the biochemical properties of bacteria of the genus Lactobacillus and their identification

This article discusses the current data on the biochemical properties of bacteria of the genus Lactobacillus and their use in industry, particularly in dairy production and biotechnology. Microorganisms of the genus Lactobacillus have antagonistic activity against pathogenic microorganisms and perform an immunomodulatory function. The positive effect of lactobacilli on human health explains their active use in probiotics. The positive effects of normal intestinal microflora and probiotics are mainly due to bifidobacteria and lactobacilli. In probiotic therapy, various types of bacteria of the genus Lactobacillus are used, such as: L. acidophilus, L. rhamnosus, L. plantarum, L. fermentum, L. delbrueckii subsp. bulgaricus, L. casei, L. paracasei. In recent years, the biotechnology of probiotics has been intensively developing - drugs used for the correction and prevention of microecological disorders in the gastrointestinal tract of humans and animals. An urgent issue is obtaining new data on the biological properties of lactobacilli, creating new probiotic preparations based on them using modified approaches to cultivation. The results of determining the species L. acidophilus L. casei, L. rhamnosus, L. paracasei, obtained by the classical biochemical identification method based on saccharolytic activity, complicating species identification, are comparable to the molecular genetic method. In the case of L. casei, L. rhamnosus, L. paracasei, it is necessary to carry out modern identification methods based on the polymerase chain reaction, since their biochemical properties are similar, which makes it difficult to carry out species identification. The molecular genetic method is a valuable addition to the intergeneric and species identification of lactobacilli, given the variability of the classical biochemical method. Key words: Lactobacillus, biochemical identification, probiotics, bacteria.

RATIONAL DOSAGES FOR USE OF EMULSIONS FROM COLLAGEN-CONTAINING RAW MATERIALS IN MEAT PRODUCTS WITH DIFFERENT DEGREE OF MEAT RAW MATERIAL GRINDING

The article presents the results of research on the determination of rational dosages for the use of emulsions from collagen-containing raw materials, which have undergone technological preparation, in meat products with various degrees of grinding of meat raw materials. It has been found that the optimal dosages for adding emulsions from pork skin and tails fermented by bacteria of the genus Lactobacillus (c (Lb.plantarum: Lb.casei (1:1)) = 1 Ч 107 CFU/g,? = 18 hours, t = 34 °C, 1:2 hydraulic module) to meat products, allowing to provide improved functional-technological and structural-mechanical parameters of these products, are as follows: for model stuffing systems from raw materials subjected to chopping during 8-12 minutes - up to 16%, 2-4 minutes - up to 14%, mincing with diameter of grid holes 2-3 mm - up to 12%, and from blanched raw materials subjected to chopping during 5-7 minutes - up to 20%. At the same time, emulsions from connective tissue fermented by bacteria of the genus Lactobacillus are recommended for use in meat products in the following rational dosages: up to 14% - for model stuffing systems from raw materials subjected to chopping for 8-12 minutes, up to 18% - from blanched raw materials subject to chopping for 5-7 minutes, up to 12% - from raw materials subject to chopping for 2-4 minutes, up to 10% - from raw materials subject to chopping with diameter of grid holes of 2-3 mm.