Abstract
Dietary probiotic supplementation has the potential to enhance the health of fish and their disease resistance. In this study, some properties of ten Lactiplantibacillus plantarum strains have been evaluated, for their potential use as probiotics in freshwater fish diet. In particular, antimicrobial activity, antioxidant activity, the potentiality to survive the gastrointestinal transit and persist in the intestine, were evaluated in vitro. The experimental tests were carried out at 15 °C and 30 °C to determine the suitability of these lactic acid bacteria to be used as probiotics in the diet of fish grown at different temperatures. The results demonstrated that the evaluated Lp. plantarum strains, which often have significant differences among themselves, are characterized by important functional characteristics such as cell surface properties (auto-aggregation and hydrophobicity), ability to produce antioxidant substances, capacity to survive in the presence of 0.3% bile salts and acidic environment (2.5 pH), antagonistic activity against some fish opportunistic pathogens (A. salmonicida, Ps. aeruginosa, E. coli and C. freundii) and other unwanted bacteria present in fish products (S. aureus and L. innocua). The outcomes suggest that these Lp. plantarum strains may be candidates as probiotics in warm- and cold-water aquaculture.
Highlights
Aquaculture has become an important economic activity in many countries [1]
The results of the antagonistic activity of the Lp. plantarum strains against indicator bacteria at 15 ◦ C and 30 ◦ C are presented in Tables 1 and 2 as the mean diameter of the growth inhibition zone (ZOI)
At 30 ◦ C, all the CFSs of the Lp. plantarum strains inhibited the growth of indicator bacteria causing zone of inhibition (ZOI) between 5 and 14 mm, in some cases with statistically significant differences
Summary
Aquaculture has become an important economic activity in many countries [1]. Bacterial diseases in fish farming can cause high mortality, with subsequent economic losses [3]. The conventional approach so far applied in the mitigation, or cure, of bacterial diseases has been mainly based on the use of antibiotics [4]. The misuse of these compounds, is known to have several ancillary complications, such as negative effects on the gut microbiota [5,6] and antibiotic accumulation in edible products [7,8,9]. There is a general concern over the increased numbers of antibiotic-resistant bacteria in the environment [10,11]
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