Effect of therapeutic and prophylactic complex DLK (Dironet, Lactobifadol, Forage Keratin) on the intestinal microbiocenosis of the Blue Frost fox at toxascariosis

The purpose of the research is determining the effect of the therapeutic and prophylactic complex of Dironet, Lactobifadol and fodder Keratin (DLK) on the qualitative and quantitative composition of the intestinal microflora affected by toxascariosis in the Blue Frost fox.Materials and methods. The research was carried out on the Fur Breeding Farm “Vyatka”, Slobodskoy District, the Kirov Region. The study objects were 24 female Blue Frost foxes culled from the breeding herd. To determine the quality of the skins obtained from the experimental animals, we sorted flint-dried skins.Results and discussion. After the introduction of the therapeutic and preventive complex DLK into the diet of sick animals, the positive dynamics was observed in the quantitative and qualitative composition of intestinal microorganisms. In animals of the experimental groups that were administered DLK, the number of bifidus bacteria, lactic bacteria and fecal enterococci increased; there was a significant decrease or complete absence of pathogenic and conditionally pathogenic microorganisms, fusobacteria, streptococci, clostridia, typical lactose-negative and hemolytic Escherichia, aureus and saprophytic staphylococcus, common Proteus and fungi of the Candida genus. In animals infected by Toxascaris leonina that did not receive the complex therapy, a decrease in lactic acid bacteria and an increase in the content of pathogenic and commensal microorganisms were noted. Under the output of the fur production, the infected animals showed the lowest percentage of skins in terms of quality of 7.16%, which was 0.38% less in comparison with healthy foxes, and 0.51% less in comparison with treated Blue Frost foxes.

Determination of Technological Parameters and Characterization of Microbiota of the Spontaneous Sourdough Fermentation of Hull-Less Barley

The development of microorganisms of sourdough and biodiversity of microbiota can be influenced by changing the parameters of the technological process such as the ratio of flour and added water, the fermentation temperature and time. The Box–Behnken design methodology was used to determine the optimal parameters for the three-phase spontaneous backslopping fermentation process of hull-less barley sourdough, as well as to characterize the microbiological diversity. The optimized parameters of backslopping fermentation are flour and water ratio 1:1.13, temperature 30 °C, time 24 h in the 1st backslopping; the inoculate, flour and water ratio 1:1:1.3, temperature 31 °C, time 14 h in the 2nd backslopping, and the inoculate, flour and water ratio 1:1:1.5, and temperature 28.5 °C, time 12 h in the 3rd step of backslopping. In the controlled spontaneous fermentation environment in three backslopping steps, the microbiological research of hull-less barley sourdough has confirmed the dominance of species Pediococcus pentosaceus in the 3rd backslopping step of spontaneous fermentation. The developed spontaneous hull-less barley sourdough is consistent with the number of lactic bacteria and yeasts in line with that seen by the active sourdough.

Biological and functional properties of vine leaves

Aims: The main objective of the present research work was to evaluate the (phytochemical, biochemical, and antimicrobial) properties of Muscat of Alexandria leaf powder and develop new functional dairy product using the mixture lactic bacteria and vine leaf powder as prebiotic for health applications (gastric and cardiac problems, etc.). Material and Methods: Various nutritional parameters of the vine leaf powder namely: pH, acidity, water content, ashes, salts, fatty acids) were determined. Also, their bioactive substances (TPC, total flavonoids content, tannin content, soluble-water polysaccharides) were extracted and quantified using referenced methods. The evaluation of antimicrobial activity of these substances was carried out by disc method. Vine leaf powder and aqueous extract were used to improve acidification kinetic. Also, functional yogurt using the mixture (lactic bacteria and vine leaf powder as prebiotic) was prepared. Results: The main results demonstrate that, the vine leaf powder contains high-value components such as salts with a high k/Na ratio, fatty acids (palmitic, linolenic and oleic) and bioactives (polyphenols, tannins and polysaccharides). The antimicrobial activity of these bioactive metabolites varies depending on the resistance of the strains tested. On the other hand, vine leaf TPC and polysaccharides act as an antifungal against (C. albicans and A. niger) and increase the acidification rate and consequently the growth and activity of the lactic bacteria in the yogurt, which suggests a probable prebiotic effect. Conclusions: Through this study, we have demonstrated the high content of vine leaves in several bioactive compounds such as polyphenols, flavonoids, tannins and polysaccharides. These compounds display an interesting antimicrobial activity and an extensive effect on the activity of lactic bacteria, which suggests a prebiotic effect. Keywords: Bioactive substances, antimicrobial activity, prebiotic, vine leaves.

The Combined Use of Lachancea thermotolerans and Lactiplantibacillus plantarum (former Lactobacillus plantarum) in Wine Technology

Most commercialized red wines are produced through alcoholic fermentation performed by yeasts of the Saccharomyces genus, and a second fermentation performed by lactic bacteria of the Oenococus oeni species once the first is completely finished. However, the classical process can suffer complications, of which the risks can increase in grape juices with high contents of sugar and pH. Due to climate change, these situations are becoming more common in the winemaking industry. The main risks in those scenarios are alcoholic-fermentation stops or sluggish and undesirable bacteria development while alcoholic fermentation is not finished yet and wine still contains residual sugars. The study propose a novel alternative that offers a solution or reduces the risk of those scenarios while increasing acidity, which is another serious problem of warm viticulture regions. The alternative consists of the combined use of Lachancea thermotolerans to reduce the pH of musts that suffer from a lack of acidity, Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) to achieve malic acid stability during the first stages of alcoholic fermentation, and Saccharomyces bayanus to complete the alcoholic fermentation in difficult wines of high potential alcohol degree of over 15% (v/v). The new proposed biotechnology produced wines with higher final concentrations in lactic acid, glycerol, color intensity, ethyl lactate and 2-phenyl ethyl acetate in 2.39 g/L, 0.52 g/L, 21%, 48% and 37% respectively than the classical methodology where Saccharomyces genus performs alcoholic fermentation and later Oenococus oeni performs malolactic fermentation. Additionally, the new alternative produced wines with lower concentration in ethanol, pH, acetic acid, ethyl acetate, diacetyl and 1-propanol in 0.37% (v/v), 0.26, 0.08 g/L, 22%, 69% and 28% respectively than the classic method.

Functional Properties of Kefiran in Medical field and food industry

: Kefir is produced through the fermentation of milk using kefir grain as a starter culture. Kefir grains include heterogeneous microorganisms embedded in a polysaccharide matrix called kefiran which is considered a biofilm, it also has many uses due to its therapeutic values. Kefiran is a microbial exopolysaccharide (EPS) obtained from the flora (acid- lactic bacteria and yeasts) of kefir grains and glucose units, in almost the same proportion. Kefiran has prebiotic nature agitating the growth of probiotics in the gastrointestinal tract of the human entity. It extends certain therapeutic benefits through balancing the microbiota in the intestine. This review presents the most recent advances regarding kefir and kefiran, their cultural condition, biological activities, and potential applications in the health and food industries.

Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives

This work aimed to determine the effect of applying different temperatures during the fermentation process of Spanish-style table olives. ‘Manzanilla de Sevilla’ (southwest of Spain, Badajoz) and ‘Manzanilla Cacereña’ (northwest of Spain, Caceres) olives were processed at an industrial scale in table olive fermenters whose brine was subjected to different thermal treatments. One of the three conducted experiments found that maintaining brine at 20–24 °C over a 3-month period led to optimum firmness, better color indices, and greater free acidity and lactic acid bacteria populations in comparison to an unheated control. Furthermore, raising the temperature of the fermenter to 20–24 °C accelerated the fermentation process, provoking better lactic bacteria and yeast growth without affecting olive firmness. The higher fermentation rate (shorter time to completion) associated with temperature-controlled olives also reduced the marketing time of the final product. Controlling brine temperature led to a better aspect and color, higher acidity, lower bitterness, and better overall assessment of processed olives. In addition, ‘Manzanilla de Sevilla’ olives presented a higher phenolic content than ‘Manzanilla Cacereña’ olives. Preliminary evidence is presented suggesting that ‘Manzanilla Cacereña’ olives appear highly amenable to Sevillian-style processing. The present innovative work demonstrates the importance of applying different thermal treatments to brine to control the temperature during the industrial fermentation of table olives during the cold season.

Identification of a Lactococcus lactis Isolated from a Fresh Local Cheese of the Western Algerian Steppe “J’ben of Naama”

Background: The purpose of the study is to evaluate the diversity of lactococci, lactic bacteria, recovered from “J’ben”, a local cheese made from the milk of the Rembi sheep breed, a product of exploitation in the Algerian steppe regions of Naama.Methods: The bacterial species were isolated from samples of the recovered cheese exploitation and analyzed using genotypic methods. The isolation of bacterial DNA from purified Lactococcus cultures has been established by an amplification of ribosomal DNA 16s using the specific universal primers of prokaryotes. Result: The 16s DNA sequencing of all isolates, for genotypic identification, confirmed the predominance of Lactococcus lactis. This lactic dominance determines the quality and distinctiveness of this cheese in the region. The results obtained from acidification and proteolysis kinetics met the technological requirements and good functionality, from the strains used individually and in mixed culture to the cheese processing.