Addition Of Probiotic Bacteria Research Articles

Antipasta de Guisantes Enriquecida con Bacteria Probiótica: Desarrollo Sensorial y Aceptación Antepasto de Ervilha Enriquecido com Bactéria Probiótica: Desenvolvimento e Aceitação Sensoria

The incorporation of probiotic bacteria in pea-based products can encourage the consumption of this legume, contributing to the production of functional foods. The objective of this work was to develop pea-based antipasto, enriched with the probiotic Lactiplantibacillus plantarum, as well as to evaluate the microbiological quality and sensory characteristics of the product. The prepared antipasto contained peas, olive oil, onion, salt and oregano. After preparation, the addition of probiotic bacteria was performed and the product was kept refrigerated at 8 °C to carry out analyzes of filamentous fungi and yeasts, Enterobacteriaceae and Escherichia coli and sensory attributes of appearance, aroma, flavor and texture by 50 consumers not trained. Analyzes were performed at times 0 and after 14 days of product storage. The results of filamentous fungi and yeasts, Enterobacteriaceae and E. coli were satisfactory and the product was safe for consumption. Average scores ranging from 7.0 (I liked it moderately) to 8.0 (I liked it a lot) were attributed to the attributes evaluated in the sensory analysis. The antipasto showed good purchase intention, demonstrating high market potential. The pea is a promising alternative for the elaboration of probiotic non-dairy products with functional appeal, and can be inserted in food preparations.

Sustainable practice for a zero-discharge outdoor earthen shrimp pond based on biological nitrogen waste carrying capacity

In this study, we proposed a sustainable practice for managing an environmentally friendly outdoor earthen ponds for shrimp biomass production based on biological nitrogen treatment processes. A 26-day bottom soil acclimation was operated under appropriate oxygen (> 5 mg/L) and alkalinity (100–150 mg-CaCO3) concentrations, followed by a 76-day Penaeus vannamei cultivation in small (0.04 ha; pond I) and large (0.16 ha; pond II) ponds without water exchange and the addition of probiotic bacteria. With the proper pond preparation, the nitrification process was promoted during the pond acclimation period, as demonstrated by the conversion pattern of total ammonia nitrogen (TAN) oxidation to nitrite. During shrimp cultivation, the acclimated ponds were able to control TAN and nitrite concentrations below acceptable limits (< 0.2 mg-N/L) while the TAN build-up was reported when the feeding rate exceeded 220 kg-feed/ha/day, indicating the limitation of the nitrogen waste carrying capacity. Additionally, pond acclimation encouraged bacterial activities, especially assimilation and nitrification processes, with higher rate indices of TAN removal (0.048–0.069 g-N/m2/h) compared to photoautotrophic uptake (0.014–0.028 g-N/m2/h). The overall TAN carrying capacity was extrapolated to be 1.31–2.00 g-N/m2/day. Biological treatment processes all contributed to low dissolved inorganic nitrogen (DIN) accumulation (4.8–6.0%) and high unidentified nitrogen loss (54.7–59.3%). The pond ecological balance also promoted phytoplankton growth at chlorophyll-a concentration of 122.34–169.66 mg/m3. Oxygen evolution index by photosynthesis (2.65–2.98 g-O2/m2/h) was sufficient for the consumption of both water (1.85–1.96 g-O2/m2/h) and bottom soil (0.09–0.12 g-O2/m2/h); however, mechanical aeration was necessary during a light absence period due to lower rate of extrapolated daily photosynthesis (31.81–35.81 g-O2/m2/day) compared to the respiration rate indices of water and bottom soil (45.88–47.57 g-O2/m2/day). High shrimp production of 7.9–9.2 t/ha/crop was achieved with the average daily gain (ADG) of 0.29–0.31 g/day and the feed conversion ratio (FCR) of 1.13–1.28. These findings contributed to the strategic development of pond acclimation and the sustainability of outdoor earthen shrimp ponds in terms of both ecosystem balance and the profitability of high biomass production.

Trends in non‐dairy‐based probiotic food products: Advances and challenges

The probiotic-based functional food market is growing progressively as many health benefits are ascribed to it. Researchers have to combat various challenges associated with the addition of probiotic bacteria into food matrices, such as functionality, growth, survival, stability during processing, storage, and viability, along with the changes in sensory attributes. Dairy products are the major delivery vehicle for probiotic supplementation. However, saturated fatty acid, high cholesterol, lactose intolerance, and allergic milk proteins are the major concerns associated with it that affect a particular population. Therefore, there is a need to explore the potential of novel non-dairy food matrices to deliver these beneficial microorganisms to humans. This review focuses on the new developments in non-dairy probiotic products, the interactions of probiotics with various food matrices, and their effect on viability and storage stability. Various challenges and technical difficulties arising during processing are reviewed, including pH, sensory characteristics, and microencapsulation technologies. Practical applications Dairy-based probiotic foods are widely consumed and accepted by consumers around the world. This paper discusses the various alternative to dairy products as several limitations are associated with them. Fruit, vegetable, cereal, legume, and soy may be utilized effectively as the substrate to provide the benefits of probiotics along with dietary fibers to the consumer.

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture.

The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir. To this end, the viability of probiotic L. rhamnosus GG strain and the rheological properties and quality parameters of kefir beverages were tested during storage over 21 days at 4 °C. The final LGG counts were 7.71 and 7.55 log cfu/mL in natural kefir starter culture and kefir grain, respectively. When prepared with probiotic bacteria, the syneresis values of kefir prepared using natural kefir starter culture was significantly lower (p < 0.05) than that of kefir made using grains. However, the viscosity indices, hysteresis loop, and dynamic moduli were similar between kefir made with natural kefir starter culture and other kefir formulations (p > 0.05). Moreover, all samples showed shear-thinning behavior. The flavor scores for kefir prepared using natural kefir starter culture were significantly higher than for the other samples (p < 0.05), but overall acceptability was similar at the 10-day assessment across both starters (with and without grain) after the addition of probiotic bacteria (p > 0.05). Overall, the results indicate that natural kefir starter culture could be a potential probiotic carrier.

Concentrated whey from block freeze concentration or milk-based ice creams on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions

This study’s main highlight refers to the utilization of concentrated whey, obtained from freezing concentration processes in ice cream manufacturing. The second important point refers to the comparison between dairy and whey concentrated ice creams’ Bifidobacterium BB-12’s protective effects under in vitro simulated gastrointestinal conditions. Both ice cream types showed bifidobacteria viable cell counts higher than the recommendation for a product to be considered a probiotic. The incorporation of such bacteria into both ice cream varieties showed the most important probiotic characteristic, which is survivability. Bifidobacterium BB-12 demonstrated survival rates higher than 90% after the upper digestive tract passage into the colon. In addition to that, the best protective effect was pointed out from whey-based ice cream testing. Considering such statements, the addition of probiotic bacteria and concentrated whey on ice cream manufacturing could be decisive when producing functional foods, providing benefic effects on the consumer.

Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin

In this study, synbiotic kefir types were produced by the addition of probiotic bacteria and prebiotics to cow and goat milk. Commercial DVS kefir cultures, Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-11 as probiotic cultures and inulin as prebiotic for the production of the kefir samples. The effect of the different probiotics and prebiotic on some characteristics of kefir made from cow and goat milk was investigated. Titratable acidity, tyrosine content, volatile components and sensory properties of samples were examined on the 1st, 7th, 14th and 21st day of storage. According to the results, titratable acidity and tyrosine amount in kefir increased during the storage period. There was a gradual increase in the acetaldehyde value of kefir made from cow milk during the storage period, whereas there were no regular changes obtained in the kefir produced from goat milk. However, the diacetyl content varied in all the synbiotic products during storage. The total acceptability results showed that the synbiotic kefir made from cow milk was more preferred to the one made from goat milk.

Rheological and textural properties of emulsion spreads based on milk fat and inulin with the addition of probiotic bacteria

The objective of this study was to optimise the composition of emulsion spreads based on inulin and milk fat with whey protein concentrate (WPC) or lecithin as emulsifiers. Inulin crystal seeds and lactic acid bacteria were added, and the rheological and textural properties of the resulting emulsion spreads were analysed. The optimal concentration of inulin and of milk fat was 20%, and only the emulsion spreads obtained using WPC contained live Lactobacillus acidophilus La-5, Streptococcus thermophilus and Bifidobacterium animalis BB-12 at a level above 107 cfu g−1, which is sufficient to achieve therapeutic effects. The rheological and textural analysis showed that the emulsion spreads were similar to commercial margarines.

Fermentation of Arabica coffee seeds (Coffea arabica) using probiotic bacteria from domestic chickens Gallus domesticus

The research about fermentation of coffee Coffea arabica using a consortium of probiotic bacteria which is a collection from the microbiology laboratory of the Faculty of Mathematics and Natural Sciences, Hasanuddin University has been carried out on. This study aims to determine the flavor of arabica coffee C. arabica and its chemical composition after the fermentation process. The length of fermentation time was divided into 2 times, namely 24 hours and 36 hours, fermentation using a consortium of probiotic bacteria that had been rejuvenated on coffee peel media for 2 × 24 hours. Organoleptic testing was carried out to see the panellists preference for the taste, color and aroma of coffee after fermentation. The results showed that coffee with a 24-hour fermentation time with the addition of probiotic bacteria was the most liked by the panellists with the category slightly less acidic taste, slightly black color, and normal aroma. The GC-MS test results showed organic compounds formed after the fermentation process. In the 24-hour control sample there were 14 types of organic compounds, the sample with the addition of a consortium of probiotic bacteria contained 11 types of organic compounds, the 36-hour control sample contained 11 types of organic compounds, and samples with the addition of a consortium of probiotic bacteria contained 13 types of organic compounds.

VIABILITAS Lactobacillus sp F213 PADA MINUMAN RICE JUICE (Oryza sativa) SELAMA PENYIMPANAN SUHU DINGIN (4°C)

Lactobacillus sp F213 (LbF213) is a lactic acid bacteria isolated from a healty infant feces, which has been proven as a probiotic bacteria because it is resistant to low pH, bile salts, digestive enzymes, able to survive and colonize the intestine, and prevent infection from E.coli pathogens.This study was conducted to know the viability of Lactobacillus sp F213 probiotic bacteria in rice juice during cold storage and its effect on the characteristics of rice juice products. This study used a descriptive method in objective tests (total lactic acid bacteria test, total glucose, pH and total acid) and a complete randomized design method in the subjective test (sensory test). This study used two treatments, namely rice juice with the addition of Lactobacillus sp F213 and without the addition of probiotic bacteria which are then tested every 3 days of 0, 3, 6, 9 and 12 in cold temperature. The test results data presented in the way form of tables and figures. The results of this study indicate that the viability of Lactobacillus sp F213 to 12 days storage at cold storage temperatures. The addition of Lactobacillus sp F213 also tends not to affect the characteristics of rice juice during storage either from the results of pH, total acid and total glucose and from sensory characteristics such as color, aroma, taste and overall acceptance.&#x0D; Keywords: probiotics, rice juice, viability, Lactobacillus sp F213

Effect of Lactobacillus spp. on adhesion, invasion, and translocation of Campylobacter jejuni in chicken and pig small-intestinal epithelial cell lines

BackgroundCampylobacter spp. are a major cause of bacterial food-borne diarrhoeal disease. This mainly arises through contamination of meat products during processing. For infection, Campylobacter spp. must adhere to epithelial cells of the mucus layer, survive conditions of the gastrointestinal tract, and colonise the intestine of the host. Addition of probiotic bacteria might promote competitive adhesion to epithelial cells, consequently reducing Campylobacter jejuni colonisation. Effect of Lactobacillus spp. (PCS20, PCS22, PCS25, LGG, PCK9) on C. jejuni adhesion, invasion and translocation in pig (PSI cl.1) and chicken (B1OXI) small-intestine cell lines, as well as pig enterocytes (CLAB) was investigated.ResultsOverall, in competitive adhesion assays with PSI cl.1 and CLAB cell monolayers, the addition of Lactobacillus spp. reduced C. jejuni adherence to the cell surface, and negatively affected the C. jejuni invasion. Interestingly, Lactobacillus spp. significantly impaired C. jejuni adhesion in three-dimensional functional PSI cl.1 and B1OXI cell models. Also, C. jejuni did not translocate across PSI cl.1 and B1OXI cell monolayers when co-incubated with probiotics. Among selected probiotics, Lactobacillus rhamnosus LGG was the strain that reduced adhesion efficacy of C. jejuni most significantly under co-culture conditions.ConclusionThe addition of Lactobacillus spp. to feed additives in livestock nutrition might be an effective novel strategy that targets Campylobacter adhesion to epithelial cells, and thus prevents colonisation, reduces the transmission, and finally lowers the incidence of human campylobacteriosis.

Effect of cold storage on the potentially bioaccessible isoflavones and antioxidant activities of soybean sprouts enriched with Lactobacillus plantarum 299v

The study was focused on determination of the effect of cool storage on the polyphenol profile and antioxidant capacity of potentially bioaccessible phenolics from control and probiotic-rich soybean sprouts. Malonyl glycitin and malonyl genistin were found to be the dominant isoflavones in the sprouts. The contents of the isoflavones after cold storage were generally equal or higher than in the fresh sprouts. The highest reducing power was determined for the potentially bioaccessible fraction from the probiotic-rich sprouts (9.9 mg TE/g, approx. a 4-fold increase compared to the control). The storage positively influenced the reducing potential; after gastric digestion, there was a 61% and 59% increase for the control and probiotic-rich sprouts, respectively. The addition of probiotic bacteria did not increase the phenolic content; however, it improved the antioxidant capacity. Importantly, the antioxidants in the proposed sprouted food were characterized by high storage stability. Soybean sprouts enriched with L. plantarum can be recommended for consumers who prefer new functional foods with pro-health properties.

Effect of Lactobacillus rhamnosus on the antioxidant activity of Cheddar cheese during ripening and under simulated gastrointestinal digestion

This study was aimed at evaluating Lactobacillus rhamnosus for its ability to affect the antioxidant activity of Cheddar cheese during ripening and digestion. The effect of probiotic on the proteolytic patterns and antioxidant activity of Cheddar cheese during ripening was analysed. Three fractions (>10 kDa, 3–10 kDa, and <3 kDa) were separated at the end of ripening of cheese and after digestion. The results demonstrated that Lactobacillus sps dominated all stages of ripening cheese and maintained their viability at 8.44 log CFU/g at the end of ripening. The proteolysis concentrations were significantly higher in probiotic cheeses and the antioxidant activity was at its maximum at the end of ripening. Cheeses made with added Lactobacillus rhamnosus had significantly higher proteolytic activity and antioxidant activity (P < 0.05) than those without probiotics during the entire ripening time. After digestion, the number of bacteria in cheese decreased significantly (P<0.05), but the polypeptide content was increased by 37.97% and the DPPH radical scavenging ability and reducing power were increased by 7.46% and 17.58%. More small peptides were produced after digestion and the antioxidant activity of cheese correlated with proteolysis and production of small molecule polypeptides that were further enhanced upon incorporation of probiotics. The total acceptability of cheese was not affected by the addition of probiotic bacteria.

English

“Coalhada” is a type of fermented milk (made with Lactococcus lactis spp. lactis and Lactococcus lactis spp. cremoris) very popular in Brazil, which is widely consumed due to its pleasant texture and mild taste and aroma. Its acceptance is possible to increase by adding a fruit preparation. Fermented milk is the most common food matrix used for delivery probiotic bacteria, which are able to survive to the passage through the gastrointestinal tract, reaching the colon in high concentration where they can effectively bind and subsequently, improve the body functions as a whole. In this study, two formulations of “Coalhada” were developed which resemble a sundae (in which, the fruit preparation stays on the botton of the package and the fermented milk on the upper part) used for a blueberry preparation. The formulation F1 was the control, with no addition of probiotic bacteria and to the formulation F2 the probiotic Lactobacillus paracasei was added. The formulations were evaluated over 14 days of storage under refrigeration. The characteristics evaluated in the product were: moisture, pH, acidity, lipids and ash content and all of them were not significantly affected (p > 0.05) by the addition of the probiotic bacteria. However, the addition of Lactobacillus paracasei significantly decreased (p 109 CFU g-1) during the 14 days of storage, but the shelf life of the two formulations was around seven days, since in the second week of storage the counts of yeasts and molds reached 102 CFU g-1 (which is the maximum allowed by Brazilian legislation). It is important to note that there was no addition of preservatives to the blueberry preparation, although the Brazilian legislation allows this and it could extend the shelf life of the final product, because yeasts and molds found in the product, probably comes from the fruits. Concluding that it was feasible to use blueberries in functional fermented milk such as “sundae-type Coalhada” and that it was a good way to innovate and to add value to the final product. Key words: Fermented milk (“coalhada”), Lactococcus lactis, Lactobacillus paracasei, blueberry (Vaccinium ashei), shelf-life, lactic acid bacteria.

Which Is Better for Humans, Animal Milk or Vegetable Milk?

Above all of that, the fermentation of milk greatly increases the nutritional and healthy values. Fermented dairy foods have constituted a vital part of human diet in many regions of the world since times immemorial. They have been consumed ever since the domestication of animals. Evidence for the use of fermented milks comes from archeological findings associated with the Sumerians and Babylonians of Mesopotamia, the Pharoses of northeast Africa and the Indo-Aryans of the Indian subcontinent. It was reported that consuming fermented dairy products caused to longevity [3,4]. Fermented milk products not only are consumed for their benefits but also for refreshing effects. Their popularity is said to be attributed to the effective use of consumer-driven flavors and milder cultures [5]. These products already have a positive health image [6,7], which can be further enhanced by the addition of probiotic bacteria with therapeutic properties. Various microorganisms characterize the diversity of fermented milks around the world. Lactic fermentation by bacteria transforms milk into the majority of products [8]. A combination of lactic starters and yeasts is used for some products, and in a few cases lactic fermentation combined with molds makes up the flora. In many countries, yogurt and fermented milks with probiotic cultures are available. These are made with defined cultures that have been scientifically documented to display certain health benefits [9]. Fermented milks may be mixed with water to make a refreshing beverage. Salt, sugar, spices or fruits may be added to enhance taste. Liquid yogurt is the prime example. Spoonable yogurt has significant commercial importance all over the world. It is sold in cups and tubes.

DEVELOPMENT OF TOFU PRODUCTION METHOD WITH PROBIOTIC BACTERIA ADDITION

The aim of the study was to develop a production method for tofu with probiotic bacteria under laboratory conditions. The works included: selection of a strain and tofu production conditions, and a storage test of the manufactured product. It was concluded that the sensory quality of tofu with the addition of different probiotic cultures did not differ significantly (p&gt;0.01), depending on used strains and their mixtures, and the sample quality was comparable to the commercial product. It was observed that the number of Lactobacillus bacteria in study samples was the factor determining the palatability of tofu (r= 0.75). On the other hand, the sensory quality of products was significantly affected by the production method of tofu with the addition of probiotic bacteria. It was concluded that the formation of curds from soy beverage by the addition of CaSO4, followed by inoculation with Lactobacillus casei ŁOCK 0900 at the amount of 9.26 log CFU/g and incubation at temp. of 37C for 2h as well as for 20h are methods recommended for production tofu with regard to sensory qualities of the final product among all tested methods. The number of lactic acid bacteria in studied tofu samples was maintained at the high level (109-1010 CFU/g), and the number of Bifidobacterium animalis ssp lactis BB-12 bacteria did not exceed 103 CFU/g, whereas the number of Lactobacillus bacteria was equal to 108-109 CFU/g. For the period of 15 days of storage of tofu with probiotic bacteria at the temperature of 4C the number of lactic acid bacteria was maintained at the constant level of approx. 109 CFU/g. It was concluded that it is possible to produce tofu with probiotic bacteria that has acceptable sensory characteristics and a high number of lactic acid bacteria, therefore the product could be considered as a functional one.

Isomaltooligosaccharide increases the Lactobacillus rhamnosus viable count in Cheddar cheese

Five batches of Cheddar cheese were manufactured containing different levels of isomaltooligosaccharide (IMO) and a probiotic strain of Lactobacillus rhamnosus to study the effect of IMO on the survival of starter lactococci and probiotic micro‐organisms, on proteolytic patterns, cheese composition and sensory properties. The cheese was exposed to conditions simulating those found in the gastrointestinal tract to evaluate the survival of Lb. rhamnosus. Results demonstrated that the addition of Lb. rhamnosus and IMO did not affect the main compositional variables of Cheddar cheese. The counts of starter culture and probiotic organisms increased in cheese which contained Isomaltooligosaccharide (Batches 3, 4 and 5) more than in the control (Batches 1 and 2) during the fermentation. The probiotic counts in fresh cheese (B‐4) was 9.23 log10 cfu/g which was more than one log cycle greater than in the control (B‐2). The probiotic counts remained above 8 log10 cfu/g at the end of the manufacturing process. Primary proteolysis was not affected by the addition of probiotic bacteria and IMO, but the level of secondary proteolysis was slightly higher compared with the control group. The addition of IMO improved the texture and sensory quality of the cheese and the probiotic bacterium had the same effect. Under conditions that simulated the gastrointestinal tract, the probiotic bacteria in cheese (B‐4) exhibited good survival and remained above the recommended 6–7 log10 cfu/g.

Addition of probiotic bacteria in a semi-hard goat cheese (coalho): Survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria

In this study, the survival of the probiotics Lactobacillus acidophilus (LA-5), Lactobacillus casei subsp. paracasei (L. casei 01) and Bifidobacterium lactis (BB12) incorporated in a Brazilian semi-hard goat cheese (coalho) when exposed to in vitro simulated conditions of digestion was assessed. The inhibitory effects of these probiotic bacteria were also evaluated against Listeria monocytogenes and Staphylococcus aureus in the goat coalho cheese during refrigerated storage. At the end of the in vitro digestion, all of the probiotic tested strains presented decreased (p<0.05) viable cell counts (5.5–6.0logcfu/g) with respect to those determined before exposure to the mouth conditions (7–8logcfu/g). L. casei subsp. paracasei presented inhibition rate of 7.87% and 23.63% against S. aureus on the 14th and 21st day of storage at 10°C, respectively; against L. monocytogenes these values were 12.96 and 32.99%. Positive inhibition rates of B. lactis toward S. aureus were found on the 1st, 14th and 21st days of storage (16.32%, 10.12% and 3.67%, respectively); and against L. monocytogenes only on the 1st day of storage (3.28%). From these results, goat coalho cheese could be an interesting carrier of probiotic strains of L. acidophilus, L. casei subsp. paracasei and B. lactis. Moreover, L. casei subsp. paracasei, could be used as protective culture for delaying the growth of S. aureus and L. monocytogenes in goat coalho cheese.

Jumlah Total Bakteri dalam Saluran Pencernaan Ikan Gurami (Osphronemus Gouramy) Dengan Pemberian Beberapa Pakan Komersial Yang Berbeda &lt;Br&gt;&lt;I&gt;[Total Of Bacteria In Digestive Organ Of Gurami Fish (Osphronemus Gouramy) By Administering A Different Commercial Feed]&lt;I&gt;

Abstract Gurami is a fish with a slow growth because of the efficiency of utilization of nutrients and energy contained in the feed is too slow, so it is not enough energy available for growth. Feed components that contribute to the provision of materials and energy for growth are proteins, carbohydrates, and fats. The ability of fish to use depends on the nutrient feed enzymes in the digestive organ. Enzyme producing bacteria to help digest fish feed with the help of enzymes produced by the bacteria are protease, lipase and amylase. Determination of Total Plate Count (TPC) has a population of principles that determine the amount of bacteria found in the digestive organ of fish, because the bacteria are the main factors that cause decomposition. The purpose of this study is to obtain total bacterial or Total Plate Count (TPC) in the digestive organ of Gurami (Osphronemus gouramy) given different feed. This study was conducted in July-August, 2013, in the Bacteriology Laboratory of Microbiology, Faculty of Veterinary Medicine, Airlangga University Surabaya. This research is a descriptive research method of solving the problem by describing the subject matter into a form that is easy to understand and based on facts. The results showed that the highest number of total bacteria in the stomach of each type of feed. However, if the average value is taken and compared between the feed is P1, P2 and P3 obtained an average highest number of total bacteria on P2 feed, the average number of bacteria in a row in P1, P2, and P3 are 71.8 x 107 ; 64.5 x 107; 2.9 x 107 which also has the highest crude fiber content of nutrients in the form of a percentage on the proximate test is 8.03%. Expected that the results of this study further research on the addition of probiotic bacteria in the gastrointestinal organ which will help of growth of carp.

Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.

Starter lactic acid bacteria in Cheddar cheese face physico-chemical stresses during manufacture and ageing that alter their abilities to survive and to interact with other bacterial populations. Nonstarter bacteria are derived from milk handling, cheese equipment and human contact during manufacture. Probiotic bacteria are added to foods for human health benefits that also encounter physiological stresses and microbial competition that may mitigate their survival during ageing. We added probiotic Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei and Bifidobacterium animalis subsp. lactis to full-fat, reduced-fat and low-fat Cheddar cheeses, aiming to study their survival over 270 days of ageing and to determine the role of the cheese matrix in their survival. Probiotic and other lactic acid bacterial populations were enumerated by quantitative PCR using primers specifically targeting the different bacterial genera or species of interest. Bifidobacteria were initially added at 10(6) CFU g(-1) cheese and survived variably in the different cheeses over the 270-day ageing process. Probiotic lactobacilli that were added at 10(7) CFU g(-1) cheese and incident nonstarter lactobacilli (initially at 10(8) CFU g(-1) cheese) increased by 10- to 100-fold over 270 days. Viable bacterial populations were differentiated using propidium monoazide followed by species-specific qPCR assays, which demonstrated that the starter and probiotic microbes survived over ageing, independent of cheese type. Addition of probiotic bacteria, at levels 100-fold below that of starter bacteria, modified starter and nonstarter bacterial levels. We demonstrated that starter lactococci, nonstarter lactobacilli and probiotic bacteria are capable of surviving throughout the cheesemaking and ageing process, indicating that delivery via hard cheeses is possible. Probiotic addition at lower levels may also alter starter and nonstarter bacterial survival. We applied qPCR to study multispecies survival and viability and distinctly enumerated bacterial species in commercial-scale Cheddar cheese manufacture.

Bones quality indices in laying hens fed diets with a high level of DDGS and supplemented with selected feed additives

An experiment with 192 caged ISA Brown laying hens, fed a diet containing a high level of corn distillers dried grains with solubles (DDGS), was conducted to determine the influence of selected feed additives on biomechanical and geometrical indices of tibia and femur bones. At 26 weeks of age hens were randomly assigned to 8 treatments with 12 replicates (cages of two hens). To week 55, hens were fed isocaloric and isonitrogenous experimental diets either containing or not containing a high level of DDGS (200 g/kg). The diet containing 200 g/kg of DDGS was supplemented or not supplemented with feed additives, i.e. enzymes (xylanase and phytase), sodium butyrate, probiotic bacteria (L. salivarius), herbal extract mixtures (Taraxaci siccum, Urticae siccum, and Salviae siccum), inulin or chitosan. At week 55, inclusion of DDGS in the diet had no effect on biomechemical (bone breaking strength, yielding load, and stiffness) or geometrical (cortex thickness, cross-section area, weight, and length) indices of tibia and femur bones (P &amp;gt; 0.05). Some of the supplements used had a beneficial effect on bone quality in hens fed the diet with a high level of DDGS. Thus, the addition of probiotic bacteria or herb extracts increased the breaking strength of femurs and breaking strength and yielding load of tibias (P &amp;lt; 0.05). The results of this study indicate that DDGS may be included to a level of 20% in the diet of laying hens without any negative influence on bone quality, while such feed additives as probiotic bacteria and herbal extracts may improve the selected biomechanical indices of bone quality of layers fed diets with a high level of DDGS. &amp;nbsp;