Abstract
The present study aimed to evaluate the probiotic characteristics of certain microbial strains for potential use as feed additives. Three bacterial strains and a yeast previously isolated from different environments were investigated. The strains were subjected to molecular identification and established as Lactobacillus paracasei CP133, Lactobacillus plantarum CP134, Bacillus subtilis CP350 and Saccharomyces cerevisiae CP605. Lactobacillus sp. CP133 and CP134 exhibited antibiosis, antibiotic activity, and relative odor reduction ability. Bacillus subtilis CP350 was thermotolerant, reduced hydrogen sulfide gas and showed significant proteolytic activity, whereas Saccharomyces cerevisiae CP605 exhibited high acid and bile salt tolerance. In general, the isolates in this study demonstrated improved functional characteristics, particularly acid and bile tolerance and relative cell adhesion to HT-29 monolayer cell line. Results in this work provides multifunctional probiotic characteristics of the strains for potential development of probiotics and cleaning of the environment.
Highlights
There is growing awareness of the health-promoting effects of probiotics for both humans and livestock, with particular relevance in the food, feed and pharmaceutical industries
The 10 times dilution series of each homogenates were prepared using sterile saline solution and 0.1 mL samples were spread on MRS, Luria Bertani agar (LB) (Luria-Bertani), and YPD (Yeast Potato Dextrose) agar plates, which were incubated at 37 ̊C and 30 ̊C for 24 to 48 hrs to obtain strains CP133, CP134, CP350, and CP605
The 16S rRNA genomic DNA sequence of CP350 isolated from livestock slurry exhibited a maximum identity of 100% with Bacillus subtilis subsp subtilis (JQ396173.2)
Summary
There is growing awareness of the health-promoting effects of probiotics for both humans and livestock, with particular relevance in the food, feed and pharmaceutical industries. Hotel and Cordoba [1] define a probiotic as a culture of living microorganisms that confers a health benefit to the host when administered in an adequate quantity. Probiotic microorganisms have been associated with immunomodulation, digestion and nutrient utilization efficiency (prebiotics), production of short-chain fatty acids and essential vitamins, and competitive exclusion of pathogenic microorganisms [2,3,4]. Some probiotic organisms produce bacteriocins and metabolites such as lactic acid, which are harmful to pathogenic microorganisms, highlighting their ability to modulate the gut microbiota.
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