The Use of Lactic Acid Bacteria and Cellulolytic Bacteria to Improve the Chemical Properties of Corn Flour

Enteric fermentation in ruminants is the single largest anthropogenic source of agricultural methane and has a significant role in global warming. Consequently, innovative solutions to reduce methane emissions from livestock farming are required to ensure future sustainable food production. One possible approach is the use of lactic acid bacteria (LAB), Gram positive bacteria that produce lactic acid as a major end product of carbohydrate fermentation. LAB are natural inhabitants of the intestinal tract of mammals and are among the most important groups of microorganisms used in food fermentations. LAB can be readily isolated from ruminant animals and are currently used on-farm as direct-fed microbials (DFMs) and as silage inoculants. While it has been proposed that LAB can be used to reduce methane production in ruminant livestock, so far research has been limited, and convincing animal data to support the concept are lacking. This review has critically evaluated the current literature and provided a comprehensive analysis and summary of the potential use and mechanisms of LAB as a methane mitigation strategy. It is clear that although there are some promising results, more research is needed to identify whether the use of LAB can be an effective methane mitigation option for ruminant livestock.

Industrial aquaculture is a dynamic area capable of solving problems of healthy nutrition and food security. Increase of organic pollution, number of opportunistic microorganisms in the aquatic environment of fish farms and the global contamination of feed by mycotoxigenic fungi are serious problems of industrial fish cultivation. The results are weakening of the general condition of fish, immunosuppression, the occurrence of various diseases complicated by drug resistance, the accumulation of antibiotics and chemical compounds in tissues. Probiotics can be an alternative to antibiotics. The use of probiotics is also one of the biological methods for maintaining and restoring the normal physiological state of fish and increasing their productivity. The aim of this review is the scientific justification of the use of lactic acid bacteria as the safest microorganisms in the development of probiotics for aquaculture. The review presented provides criteria for selecting candidate strains for effective probiotics development. The advantages of lactic acid bacteria for the prevention or control of infectious diseases in cultured fish are considered. Lactic acid bacteria are representatives of the fish microbiota, they have antagonistic activity against opportunistic pathogens, fungi and viruses that cause microbiological spoilage of feed, pollute water bodies, and cause diseases of aquatic animals. The review provides information on various researches in which lactic acid bacteria or products derived from them have been used to assess their potential in aquaculture. Numerous scientific studies prove the value of this vast group of microorganisms for the prevention and treatment of fish diseases, for increasing the resistance of aquatic animals to infectious diseases and various stresses, for improving their survival and productivity, and for improving water sanitation in fish reservoirs. Increased use of effective probiotic lactic acid bacteria in aquaculture can make the fish sector safer, more productive and friendly to the environment and human well-being, and will contribute to the sustainable development of aquaculture.

Butyrate-producing gut microflora synthesizes and secretes butyrate which serves as source of energy and stimulates rumen development in young animals. The present study was undertaken to characterize and screen butyrate-producing lactic acid bacteria (LAB) for probiotic use in animals in order to manipulate their gut flora for the benefit of host health and productivity. Twenty strains of LAB isolates from faeces of West African Dwarf (WAD) goats were screened for probiotic potentials. The potential probiotic LAB were characterized by 16S rRNA gene sequencing method. Polymerase chain reaction was then used to detect the butyrate kinase (buk) gene in probiotic LAB strains. The 16S rRNA gene sequencing identified the potential probiotic LAB as strains of Lactobacillus acidophilus, L. reuteri, L. plantarum, L. helveticus and L. fermentum. Their probiotic potentials were demonstrated by their ability to tolerate low pH, bile acid and lysozyme. The PCR analysis revealed that gene encoding butyrate kinase is present in only Lactobacillus plantarum PLB5. The study revealed that these LAB strains could be developed into useful probiotics in improving the health, nutrient digestibility and growth performance of livestock, but only L. plantarum PLB5 possesses the ability to produce butyrate.Keywords: Butyrate, probiotic, lactic acid bacteria, 16S rRNA, Polymerase chain reaction

Butyrate-producing gut microflora synthesizes and secretes butyrate which serves as source of energy and stimulates rumen development in young animals. The present study was undertaken to characterize and screen butyrate-producing lactic acid bacteria (LAB) for probiotic use in animals in order to manipulate their gut flora for the benefit of host health and productivity. Twenty strains of LAB isolates from faeces of West African Dwarf (WAD) goats were screened for probiotic potentials. The potential probiotic LAB were characterized by 16S rRNA gene sequencing method. Polymerase chain reaction was then used to detect the butyrate kinase (buk) gene in probiotic LAB strains. The 16S rRNA gene sequencing identified the potential probiotic LAB as strains of Lactobacillus acidophilus, L. reuteri, L. plantarum, L. helveticus and L. fermentum. Their probiotic potentials were demonstrated by their ability to tolerate low pH, bile acid and lysozyme. The PCR analysis revealed that gene encoding butyrate kinase is present in only Lactobacillus plantarum PLB5. The study revealed that these LAB strains could be developed into useful probiotics in improving the health, nutrient digestibility and growth performance of livestock, but only L. plantarum PLB5 possesses the ability to produce butyrate.Keywords: Butyrate, probiotic, lactic acid bacteria, 16S rRNA, Polymerase chain reaction

. The article provides information on the use of lactic acid bacteria in the production of fermented milk products (drinks) for prophylactic purposes. The important antimicrobial and biological properties of lactic acid bacteria are presented, according to which active strains of lactobacilli are selected and identified during screening, which are promising as ferments for obtaining bioproducts (drinks) of probiotic value. From literary sources, the article presents the high efficiency and safety of the use of probiotic lactic acid bacteria in use as ferments to produce fermented milk bioproducts with high antagonistic activity, high bacteriocin-producing activity, high adhesive activity, flavoring properties, and synthesis of vitamins. Thus, studies on the creation of fermented milk products with a specific composition and properties will give the product therapeutic and prophylactic properties due to the inclusion of probiotic strains in their composition. The development and creation of new domestic starter cultures in Kazakhstan is an urgent area based on strains of lactic acid bacteria isolated mainly from natural local national fermented milk products, as well as the development of combined therapeutic and prophylactic products (drinks) with the use of probiotics and vitamin-mineral substances. Keywords: lactic acid bacteria, probiotics, antagonistic activity, bacteriocin-producing activity, aromatics, adhesion, starter culture.

Objective. Evaluate the efficiency and calculate the economic feasibility of using a new strain of lactic acid bacteria Lactobacillus sp. 13/2 in rabbit breeding technology under industrial conditions. Methods. Microbiological, economical, statistical. Results. The average weight of animals at the end of fattening was almost the same in both groups. However, when using a strain of lactic acid bacteria Lactobacillus sp. 13/2 in rabbit breeding technology, lower mortality rate in young animals and reduction of feed costs for their fattening was reported in comparison with the control. In the experimental group, animal mortality rate was 2.94 % versus 12.5 % in the control group, the average feed consumption for fattening per 1 kg of live weight gain decreased by 9 %. A positive economic effect in the experimental group was observed when the cost of sales increased per 1 head by UAH 7.48 (4 %) if the carcass price was UAH 140/kg. At the same time, the prime cost of 1 kg of gain decreased by UAH 1.98 (9 %). Also, the use of lactic acid bacteria reduced the cost of feed consumed per 1 head by UAH 1.77 (5 %) if the cost of feed was UAH 6/kg. Despite the decrease in the profitability of rabbit production by 1.5 %, the use of a new promising strain of lactic acid bacteria Lactobacillus sp. 13/2 during the fattening of rabbits had a positive effect on the maintenance of livestock, resulting in the decreased lost profit in the experimental group by UAH 277.08 (75 %). In terms of 1 head, the lost profit in the experimental and control groups was UAH 2.79 and UAH 13.99, respectively, due to which the use of lactic acid bacteria is completely regained. Conclusion. The positive effect of the use of Lactobacillus sp. 13/2 in rabbit breeding technology, which is manifested by a reduction in animal mortality and a reduction in feed costs for fattening, was established. The use of lactic acid bacteria helps to increase the economic efficiency of rabbit breeding, especially due to the reduction of lost profits. The economic effect is achieved without significant additional costs. The additional costs associated with the use of lactic acid bacteria are regained.

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique.

Aquaculture (especially fish farming) provides billions of people with nutrients: amino acids, vitamins, minerals, and proteins. Aquaculture of commercial species (rainbow trout, common carp, grass carp, pacific white-legged shrimp, etc.) are growing rapidly and accounts for about a third of the global fish production. It is a major alternative to reducing wild populations that are unable to meet growing food demand. Lactic acid bacteria (LAB) of the genera Lactococcus, Lactobacillus, Lactiplantibacillus, Enterococcus, Leuconostoc, Pediococcus, Streptococcus, Carnobacterium, and Weissella belong to the normobiota of the gastrointestinal (GI) tract of most fish. They play an important role as they stimulate the synthesis of digestive enzymes, prevent intestinal disorders, improve the immune response of the macroorganism, increase the barrier capacity of the mucous membrane due to the colonization of the fish GI tract, activate the resistance to the development of bacterial and viral infections due to the production of a wide range of antimicrobial substances (bacteriocins, organic acids, hydrogen peroxide, etc.). Therefore, Lactobacilli are classified as potential probiotic strains for aquaculture. The combined use of lactic acid bacteria with feed increases their nutritional value, as microorganisms produce a wide range of digestive enzymes that actively participate in the process of digestion and decomposition of feed, as well as positively affect the growth of individuals and stimulate their reproductive activity, which undoubtedly contributes to the active introduction of commercial probiotics based on LAB strains. As a result of growing aquaculture, there are many problems such as stocking density, infectious diseases, excessive use of antibiotics, water pollution, which can be solved with the help of probiotic lactic acid bacteria. Therefore, the review presents current literature data on the use of lactic acid bacteria strains as probiotic preparations for aquaculture, their species composition, probiotic effect on the host, the mechanism of action of probiotics on aquaculture, and the methods for delivery to the macroorganism.

Meat and meat products represent excellent sources of key nutrients for human health, such as protein, essential amino acids, B vitamins, and minerals. However, they are recognized as highly perishable foods since they represent an ideal substrate for the growth of spoilage and pathogenic microorganisms. Meat spoilage is a complex process that involves multiple microorganisms and a combination of intrinsic and extrinsic ecological factors. One of the most common causative agents of meat spoilage is represented by species of the genus Pseudomonas. To prevent the development of such undesired microorganisms, chemical preservatives are usually exploited by the meat industry. However, the growing consumers’ concerns about potential health issues linked to the consumption of chemical preservatives has prompted the food industry to develop alternative strategies to prevent microbial spoilage in meat and meat products. Besides to the application of physical strategies, the interest towards the use of natural preservatives, such as bioprotective microorganisms (e.g., lactic acid bacteria) and their metabolites, has rapidly grown. When used in meat and meat-based products, lactic acid bacteria exhibited a bioprotective activity against spoilage and even foodborne pathogens, thanks to the production of different inhibitory compounds including organic acids, bacteriocins, carbon dioxide, hydrogen peroxide, ethanol, N-diacetyl, and lactones. This bioprotective activity might justify the use of lactic acid bacteria or their metabolites as natural preservatives to extend the shelf-life of the products. However, the effectiveness of antimicrobial activity against Pseudomonas in meat and meat products still needs to be investigated to understand the influence of the type of end product, the type of packaging, and the storage conditions (time and temperature). Moreover, the antimicrobial activity of lactic acid bacteria must also be evaluated taking into consideration their ability to maintain the sensory features of fresh meat (whether whole or minced), without negatively affecting its sourness and acidity. Of note, the results herein discussed emphasize the challenges occurred in translating in vitro findings into practical applications due to the complex interactions between bacteria, antimicrobial compounds, and food matrices.

Lactic acid bacteria are among the powerhouses of the food industry, colonize the surfaces of plants and animals, and contribute to our health and well-being. The genomic characterization of LAB has rocketed and presently over 100 complete or nearly complete genomes are available, many of which serve as scientific paradigms. Moreover, functional and comparative metagenomic studies are taking off and provide a wealth of insight in the activity of lactic acid bacteria used in a variety of applications, ranging from starters in complex fermentations to their marketing as probiotics. In this new era of high throughput analysis, biology has become big science. Hence, there is a need to systematically store the generated information, apply this in an intelligent way, and provide modalities for constructing self-learning systems that can be used for future improvements. This review addresses these systems solutions with a state of the art overview of the present paradigms that relate to the use of lactic acid bacteria in industrial applications. Moreover, an outlook is presented of the future developments that include the transition into practice as well as the use of lactic acid bacteria in synthetic biology and other next generation applications.

The use of lactic acid bacteria to reduce mercury bioaccessibility.

Lactic acid bacteria: a promising alternative for recombinant protein production

Lactic acid bacteria (LAB) are Gram positive, acid tolerant, generally non-spore forming, catalase negative, indole negative and rod or cocci in structure. LAB produce lactic acid as a major product of fermentative metabolism. This study was designed to determine the antibacterial activity of Lactic acid bacteria (LAB) against some selected food putrefaction bacteria. LAB were obtained from cow milk sold in Eke, Oye and Ogbete markets in Enugu, Enugu State and were transported to the Laboratory for isolation, characterization and identification using standard microbiological methods. The selected food spoilage bacteria were isolated from spoilt rice and cabbage and were identified in line with Clinical and Laboratory Standards Institute (CLSI) techniques. The organisms isolated include Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. The antibacterial potential was done using agar well diffusion method in line with the CLSI protocol. The antibacterial assay carried out showed variant zones of inhibition ranging from 1 mm to 30 mm. LAB isolates from cow milk had highest zones of inhibition of 25 mm against E.coli, 30 mm against Staphylococcus aureusand 27 mm against Pseudomonas aeruginosa. From our study results, LAB isolated from cow milk possess antibacterial activity which could be harnessed for new drug development. Thus, the use of lactic acid bacteria in food preservation will be of immense benefits and also as a starter cultures in the production of so many fermented dairy products. They are as well known to possess Generally Regarded as Safe (GRAS) status with World Health Organization (WHO) and Joint Food and Agriculture Organization (FAO) approval. Lactic acid bacteria may therefore be considered as an alternative to the commonly used preservatives in response to consumers’ demand for natural and less-processed products.

Lactic Acid Bacteria and Their Uses in Animal Feeding to Improve Food Safety

ABSTRACTChemical contaminants that are present in food pose a health problem and their levels are controlled by national and international food safety organizations. Despite increasing regulation, foods that exceed legal limits reach the market. In Europe, the number of notifications of chemical contamination due to pesticide residues, mycotoxins and metals is particularly high. Moreover, in many parts of the world, drinking water contains high levels of chemical contaminants owing to geogenic or anthropogenic causes.Elimination of chemical contaminants from water and especially from food is quite complex. Drastic treatments are usually required, which can modify the food matrix or involve changes in the forms of cultivation and production of the food products. These modifications often make these treatments unfeasible. In recent years, efforts have been made to develop strategies based on the use of components of natural origin to reduce the quantity of contaminants in foods and drinking water, and to reduce the quantity that reaches the bloodstream after ingestion, and thus, their toxicity. This review provides a summary of the existing literature on strategies based on the use of lactic acid bacteria or yeasts belonging to the genus Saccharomyces that are employed in food industry or for dietary purposes.