Combination Of Lactic Acid Bacteria Research Articles

Development of a defined mixed starter culture for the improvement of Tej, Ethiopian honey wine.

Ethiopian honey wine, Tej, is the most popular traditionally fermented alcoholic beverage in Ethiopia. Owing to the spontaneous fermentation process, the final product is neither predictable nor consistent in quality. Attempts have not been made before to solve this problem. Thus, the aim of this study was to develop a potential mixed starter culture of yeast and lactic acid bacteria isolated from Tej samples for the production of Tej with consistent quality. One hundred seventy-seven lactic acid bacteria and 194 yeasts were isolated from 30 Tej samples collected from southwest Ethiopia. After sequentially testing the isolates towards physiological stress tolerance and desired metabolic products, 10 lactic acid bacteria and 10 yeast isolates were screened. Later, four lactic acid bacteria and four yeast isolates were found to be compatible in co-culture tests. Finally, the combination of lactic acid bacteria and yeast isolates was formulated using the design of expert version 7.0.0 software, and six formulates (F #1-6) were designed. Controlled Tej fermentation was performed under laboratory conditions using six lactic acid bacteria-yeast starter culture formulations. The sensory attributes, in terms of color, flavor, odor, turbidity, and overall acceptance analysis scored 4.8/5.0 (F #2) and 4.7/5.0 (F #6), with mean significant variations (p < 0.05) among the other formulates. These two formulates were considered the best-mixed starter cultures compared to the control and other formulates. Matrix-assisted laser desorption ionization-time of flight analysis revealed that the lactic acid bacteria starters (AAUL7 and AAUL10) belonged to Lactobacillus paracasei. While the yeast starters (AAUY2 and AAUY8) belonged to Saccharomyces cerevisiae. These mixed lactic acid bacteria-yeast starter cultures could be used as the best starter culture for the fermentation of Ethiopian honey wine, Tej, with consistent quality.

Inhibitory Effect of Lactococcus and Enterococcus faecalis on Citrobacter Colitis in Mice.

Probiotics are beneficial for intestinal diseases. Research shows that probiotics can regulate intestinal microbiota and alleviate inflammation. Little research has been done on the effects of probiotics on colitis in mice. The purpose of this study was to investigate the inhibitory effect of the strains isolated and screened from the feces of healthy piglets on the enteritis of rocitrobacter. The compound ratio of isolated Lactobacillus L9 and Enterococcus faecalis L16 was determined, and the optimal compound ratio was selected according to acid production tests and bacteriostatic tests in vitro. The results showed that when the ratio of Lactobacillus L9 to Enterococcus faecalis L16 was 4:1, the pH value was the lowest, and the antibacterial diameter was the largest. Then, in animal experiments, flow cytometry was used to detect the number of T lymphocytes in the spleen and mesenteric lymph nodes of mice immunized with complex lactic acid bacteria. The results showed that the number of T lymphocytes in the spleen and mesenteric lymph nodes of mice immunized with complex lactic acid bacteria significantly increased, which could improve the cellular immunity of mice. The microbiota in mouse feces were sequenced and analyzed, and the results showed that compound lactic acid bacteria could increase the diversity of mouse microbiota. It stabilized the intestinal microbiota structure of mice and resisted the damage of pathogenic bacteria. The combination of lactic acid bacteria was determined to inhibit the intestinal colitis induced by Citrobacter, improve the cellular immune response of the body, and promote the growth of animals.

Features of the selection of starter cultures in the production of functional fermented milk products

Modern trends in the formation of a healthy lifestyle have led to the active development of technologies for the production of functional fermented milk products. The selection of a rational combination of lactic acid bacteria and bifidobacteria for creating starter cultures should provide products with functional properties and take into account the following criteria: the product must be safe (each microorganism included in its composition must be tested and assessed from a safety point of view, including confirmation of the absence of genes antibiotic resistance); the product must have nutritional value; the product must meet certain quantitative characteristics (amount of probiotics, acidity level, energy value). In the course of studying the features of the selection of starter cultures (lactic acid bacteria and bifidobacteria) in the production of functional fermented milk products, a search (using key words) for literature sources published between 2012 and April 2023 was carried out and related to the development of starter cultures and functional products. Using three search engines, 105 sources were selected and checked for compliance with the designated inclusion criteria. Among the selected sources, only 69 could be applicable for writing a review that has examined the effect of functional fermented milk products on the human body and has analyzed the potential of using lactic acid bacteria and bifidobacteria as a component of the starter composition.

Effect of lactic acid bacteria and wheat bran on the fermentation quality and bacterial community of Broussonetia papyrifera silage

BackgroundPaper mulberry has been considered as a high-quality protein feedstuff to cope with the shortage of feed and the development of livestock. In addition, the features of high moisture and low water-soluble carbohydrate concentration in fresh paper mulberry make it difficult to ensile. Therefore, it is important to find an optimal way to improve the paper mulberry silage quality. In this study, we aimed to investigate the application of Lactobacillus plantarum (LP) and wheat bran (WB) on the fermentation characteristics, chemical composition and microbial community of paper mulberry silage.ResultsThe objective of this study was to evaluate the effects of Lactobacillus plantarum and wheat bran alone or combination (LP + WB) addition on the fermentation quality and bacterial community of paper mulberry silage. After 60 days of ensiling, the employed three treatments had higher crude protein contents compared with control (P < 0.05). More importantly, WB and LP + WB treatments significantly reduced the pH value and NH3-N concentration, and increased lactic acid content (P < 0.05). Microbial analysis indicated that the bacterial community in WB and LP + WB treatments showed distinct difference with LP and control. Lactobacillus was the dominant genera in all treatments. However, at the species level, Lactobacillus farciminis became the most dominant bacteria in control and LP treatments while the dominant bacteria in WB and LP + WB were Lactobacillus brevis and Lactobacillus farciminis. In addition, Lactobacillus brevis was positively correlated to crude protein and lactic acid and negatively correlated to pH and NH3-N. Overall, this study revealed that ensiling paper mulberry with WB or combination LP could improve silage quality through altering microbial community, which provided a practical approach for enhancing paper mulberry silage quality.ConclusionWheat bran and combinations of Lactobacillus plantarum and wheat bran additions could reduce pH, NH3-N and increase LA content. The application of WB and LP + WB shifted the dominant bacteria species to Lactobacillus brevis. In summary, the addition of wheat bran and combinations of lactic acid bacteria and wheat bran were effective ways to enhance paper mulberry silage fermentation.Graphical

Possibilities of using different combinations of lactic acid bacteria in the production of Sudanese white cheese (Gibna Bayda)

Sudanese White cheese (Gibna Bayda) was produced by using different starter culture combinations to find the most suitable starter culture. Four cheeses were prepared with pasteurized milk inoculated with different starter culture combinations at the rate of 1% (v/v), while control cheese (T5) was made without the addition of starter culture. Cheeses were stored in vacuum bags at 4 °C and 15 °C for 90 days, and the properties of cheeses were determined at intervals of 1, 15, 30, 45, 60, and 90 days. The yield of control (T5) cheese was higher than T4 and T1 cheeses and lower than T2 and T3 cheeses. Total solids, protein, fat, and acidity values and lipolysis degree of control (T5) cheese were lower than T4 and T1 cheeses, and higher than T2 and T3 cheeses. The proteolysis degree of control (T5) cheese was the lowest when the cheeses were stored at 15 °C, and the highest among all cheeses except T1 and T4 cheeses when stored at 4 °C. The acidity value, protein, salt, and the degree of lipolysis and proteolysis were higher in cheese samples stored at 15 °C. All sensory properties scored best in T1, T4, and T3 cheeses compared to control (T5) cheese. Cheeses stored at 4 °C scored better for odor and overall acceptability. The use of starter culture in the production of white cheese positively affected the properties of the cheeses, especially T4 cheeses containing Lactobacillus helveticus, and T1 cheeses made with mesophilic culture were better than other cheeses in terms of physicochemical and sensory properties.

The Effects of Lactobacillus farciminis and Lactobacillus rhamnosus on Growth, Blood Biochemical, and Meat Quality Indicators of Specific Pathogen-Free Broiler Chickens.

The aim of our study was to evaluate the effects of Lactobacillus farciminis and Lactobacillus rhamnosus on live weight gain, feed consumption indicators, and some metabolic blood biochemical and meat quality indicators of specific pathogen-free Ross 308 broiler chickens. We carried out the study in three trials and included a total of 780 unsexed Ross 308 chickens, which we randomly divided into two groups: the control group (Con, n = 390, basal diet) and the probiotic group (ProL, n = 390, basal diet + a powder consisting of L. farciminis and L. rhamnosus 4 g/10 kg of feed). We raised broilers until day 35. We determined the amount of feed consumed, the average daily weight gain, the feed conversion ratio, the average daily feed intake, and the cumulative feed intake once a week. We collected blood samples from 45 broilers from each group at the end of the study. In addition, we slaughtered 30 broilers from each group by cervical dislocation to obtain a breast muscle sample (without skin) to determine meat quality in these chickens (cholesterol and unsaturated, omega-3, omega-6, omega-9, and saturated fatty acids). Feeding a probiotic mixture containing L. farciminis and L. rhamnosus did not significantly affect the growth and feed intake indicators. Feeding these probiotics significantly lowered the blood serum cholesterol levels but did not provide the expected reduction in meat cholesterol levels. However, feeding a probiotic mixture increased the levels of polyunsaturated fatty acids (omega-3 and omega-6 fatty acids) in the breast meat and decreased saturated fatty acids. To better explain the effect of the combination of lactic acid bacteria (L. farciminis and L. rhamnosus) on the growth and development of broiler chickens in our study, histological and immunohistochemical examinations should be performed.

Selection of mixed starters for the preparation of traditional Moroccan bread

The main objective of this work was the selection of mixed starters with a combination of Lactic Acid Bacteria (LAB) and yeast strains for traditional bread production in Morocco. For this, a total of 21 LAB strains and 36 yeast strains were isolated from different traditional sourdough. Dough fermentation were assessed by monitoring physicochemical parameters including, titratable acidity, decrease of pH and lactic acid, ethanol and CO2 production. A total of six yeasts and four LAB were selected for their technological performances. Morphological, physiological and biochemical identification performed using API identification kits confirmed that these strains belonged to Saccharomyes cerevisiae, Candida humilis and Saccharomyces exiguus species, and Lactobacillus plantarum and Lactobacillus casei species for yeasts and LAB respectively. The yeast S3-L2 and the LAB ODBL5 strains exhibited the best performances among the selected ones; S3-L2 yeast strain were able to produce ΔV=23mL of CO2 and showed the highest values of ethanol and biomass production (2.87 g/L and 1.25 10^9 UFC/mL, respectively). Whereas OD-BL5 LAB strains produced 13.9 g/L of lactate in dough. These findings lead to consider these two strains very good candidates for the formulation of an effective mixed starter for bread preparation. Subsequently, sensorial analysis results showed that bread prepared using mixed starter No. 24 composed of the two selected species exhibited better exterior appearance, golden and crispy crust, large volume and honeycomb crumb, compared to the control.

Ensiling of rice straw enhances the nutritive quality, improves average daily gain, reduces in vitro methane production and increases ruminal bacterial diversity in growing Hu lambs

To ensile rice straw (ENRS), a combination of lactic acid bacteria (LAB), consisting of Lactobacillus plantarum, L. buchneri and Pediococcus acidilactici at a ratio of 2:1:1 was added to rice straw (RS), and stored for 42 days at room temperature. We examined: 1) the nutritive quality of ENRS; 2) in vitro rumen fermentation parameters and microbiota composition with ENRS as substrate; and, 3) serum metabolites and average daily gain (ADG) of growing Hu lambs consuming ENRS. Ensiling of rice straw increased in vitro neutral detergent fiber (NDF) and acid detergent fiber (ADF) degradabilities (both P < 0.05), and total gas production (P < 0.05) but decreased (P < 0.05) methane (CH4) production. In addition, ensiling increased bacterial diversity and reduced the relative abundance of the methanogen Methanobrevibacter. Twelve male Hu lambs (initial live body weight = 25.2 ± 0.47 kg), aged 70 ( ± 6) days, were assigned randomly to one of two groups (n = 6) and offered a total mixed ration (TMR) that included 400 g/kg DM of either RS or ENRS for 4 weeks. Ensiling ruptured the physical structure of the RS, decreased (P < 0.05) dry matter and hemicellulose contents, and increased (P < 0.05) the concentrations of lactate, acetate and organic acids. Feeding ENRS up-regulated purine metabolism and improved ADG and gain to feed ratio of Hu lambs when compared to RS. In summary, ensiling was effective in improving both the nutritive quality of the feed and ADG of the lambs.

A Combination of Lactic Acid Bacteria and Molasses Improves Fermentation Quality, Chemical Composition, Physicochemical Structure, in vitro Degradability and Rumen Microbiota Colonization of Rice Straw.

AimsThis study aims to evaluate the effect of lactic acid bacteria (LAB) and LAB-molasses (LAB + M) combination on the fermentation quality, chemical composition, physicochemical properties, in vitro degradability of rice straw and the characteristics of rumen microbial colonization on rice straw surface.Methods and ResultsThere were three pretreatments, including control (not treated, Con), treated with LAB, or LAB + M. The results showed that both LAB and LAB + M treatments altered the physical and chemical structures of rice straw and were revealed by scanning electron microscopy (SEM) and X-ray diffraction analysis (XRD) spectroscopy, respectively. Moreover, both LAB and LAB + M pretreated rice straw increased the crude protein (CP) content, dry matter (DM) recovery, and in vitro digestibility and decreased the pH value, neutral detergent fiber (NDF), and acid detergent fiber (ADF) contents. The LAB + M pretreated rice straw increased the gas production (GP72) and rumen microbial colonization on the rice straw surface.ConclusionsIt is observed that LAB + M treatment could increase digestibility and the rumen microbial colonization on the rice straw surface. Therefore, LAB + M treatment can provide an alternative strategy to improve the quality of rice straw. Significance and impact of the study: This study provides an optimal pretreatment to improve the rice straw digestibility and rumen microbial colonization.

Control of Listeria monocytogenes growth and virulence in a traditional soft cheese model system based on lactic acid bacteria and a whey protein hydrolysate with antimicrobial activity

“Torta del Casar” is a Spanish soft-ripened cheese made with sheep's raw milk and subjected to a short ripening process, which favors the growth of pathogenic microorganisms including Listeria monocytogenes. The development of strategies to control pathogens and minimize health risks associated with the presence of L. monocytogenes in these products is of great interest. In this regard, the anti-Listeria activity of a whey protein hydrolysate (ProH) alone or combined with six lactic acid bacteria strains isolated from cheese was evaluated in this study as a biocontrol strategy using a “Torta del Casar” cheese-based medium. The most active combinations of lactic acid bacteria assayed induced a reduction higher than two logarithmic units in the growth of L. monocytogenes (serotype 4b) compared to their respective control when they were co-inoculated in “Torta del Casar” cheese-based medium at 7 °C for 7 days. In addition, the observed downregulation of some key virulence genes of L. monocytogenes suggests that the strain Lactiplantibacillus plantarum B2 alone and combined with the strain Lactiplantibacillus spp. B4 are good candidates to be used as biocontrol agents against L. monocytogenes growth in traditional soft cheeses based on raw milk during their storage at refrigeration temperatures.

Addition of cellulolytic bacteria in complete feed block based on agro-industrial by-products for Kacang goats

The research aimed at assessing the effects on nutrient digestion and ruminal fermentation by goats of a complete feed block (CFB) that incorporated agro-industrial by-products that were high in fibre and cellulolytic bacteria. Three Kacang goats, a native Indonesian breed, were used in a 3 × 3 Latin square experimental design with i) CFB without microbes (control), ii) CFB containing 1% Pseudomonas aeruginosa and 1% Acinetobacter baumannii, and iii) CFB containing 2% P. aeruginosa and 2% A. baumannii. Microbes in the CFBs consisted of lactic acid bacteria, yeast and cellulolytic bacteria that ranged from 106 to 108 cfu/g. The goats were fed each day at 08h00 and 16h00. The inclusion of P. aeruginosa and A. baumannii at 2% level reduced both neutral detergent fibre (NDF) and acid detergent fibre compared with other treatments. Goats fed on CFB with microbes had higher (P &lt;0.01) digestibility of organic matter (OM) and NDF compared with control. The addition of P. aeruginosa and A. baumannii at 2% level increased (P &lt;0.05) ruminal ammonia nitrogen (N-NH3), acetate, and total VFA. However, goats fed on CFB with microbes had lower (P &lt;0.05) urinary N excretion, which improved (P &lt;0.05) N retention compared with the control. It was concluded that a combination of lactic acid bacteria, yeast and cellulolytic bacteria in the CFB could modify fermentation in the rumen and increase the use of nitrogen in goats.

Dairy associations for the targeted control of opportunistic Candida.

Antifungal and antibacterial activities of twenty-six combinations of lactic acid bacteria, propionibacteria, acetic acid bacteria and dairy yeasts inoculated in whey and milk were investigated. Associations including acetic acid bacteria were shown to suppress growth of the opportunistic yeast Candida albicans in well-diffusion assays. The protective effect of milk fermented with the two most promising consortia was confirmed in Caco-2 cell culture infected with C. albicans. Indeed, these fermented milks, after heat-treatment or not, suppressed lactate dehydrogenase release after 48h while significant increase in LDH release was observed in the positive control (C. albicans alone) and with fermented milk obtained using commercial yogurt starter cultures. The analysis of volatile compounds in the cell-free supernatant using solid phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS) showed accumulation of significant amount of acetic acid by the consortium composed of Lactobacillus delbrueckii 5, Lactobacillus gallinarum 1, Lentilactobacillus parabuchneri 3, Lacticaseibacillus paracasei 33-4, Acetobacter syzygii 2 and Kluyveromyces marxianus 19, which corresponded to the zone of partial inhibition of C. albicans growth during well-diffusion assays. Interestingly, another part of anti-Candida activity, yielding small and transparent inhibition zones, was linked with the consortium cell fraction. This study showed a correlation between anti-Candida activity and the presence of acetic acid bacteria in dairy associations as well as a significant effect of two dairy associations against C. albicans in a Caco-2 cell model. These two associations may be promising consortia for developing functional dairy products with antagonistic action against candidiasis agents.

Application of different combinations of lactic acid, phototrophic bacteria and yeast mixtures in control of seed and seedlings pathogens of tomato and pepper

Application of three combinations of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus rhamnosus), phototrophic bacteria (Rhodopseudomonas palustris) and yeast (Saccharomyces cerevisiae) with sugar cane molasses, marked as: EM1, EM5 and EM AGRO, against the phytopathogenic fungi of tomato and pepper: Fusarium oxysporum, Alternaria alternata, Botrytis cinerea, Colletotrichum sp., Verticilium dahliae and Pythium aphanidermatum was evaluated in vitro and in vivo. A combination of bacteria and yeast named EM5 showed the highest mycelium growth inhibition against B. cinerea (38.4%) in a double agar diffusion test. In a microdilution test, the combination EM1 showed the highest inhibitory effect on B. cinerea (MIC 1x10-3 ?l/ml), while EM5 showed a similar inhibitory effect towards F. oxysporum, A. alternata and Colletotrichum sp. (MIC 10 ?l/ml). The use of EM1 (in concentrations 10 and 100 ?l/ml) and EM AGRO (10 ?l/ml) is recommended for tomato seedling protection. ??1 (100 ?l/ml), ??5 and ?? AGRO (10 ?l/ml) are recommended for pepper seedling protection.

Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses.

In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of coagulase-positive staphylococci (CPS) and Escherichia coli were evaluated during ripening of 23 curd cheeses, and their subsequent behavior during the manufacture and storage of pasta-filata cheeses was characterized. Three groups of cheeses were prepared in total: first, control cheeses from raw milk without LAB addition; further pasteurized milk cheeses with LAB, CPS and E. coli intentional inoculation; and finally, raw milk cheeses with LAB added. The aim was to compare the effect of LAB from starter culture, and also in combination with native LAB, and to evaluate the LAB effect as a group, and further to suggest the culture with the best inhibitory potential. Based on the results, counts of CPS increased over 24 h in control curd cheese by 1.76 ± 0.56 log CFU/g. On the other hand, in raw milk cheeses with the addition of starter culture, the increase in CPS counts by 0.76 ± 0.87 log CFU/g was noticed. Counts of E. coli increased during the first 24 h of curd manufacture by 3.56 ± 0.41 log CFU/g in cheeses without LAB addition. Contrary to this, using of LAB cultures resulted in an increase in E. coli counts by only 1.40 ± 1.07 log CFU/g. After steaming at 63.6 ± 1.9°C for 7.2 ± 2.1 min (temperature of heated acidified curd was 54.9 ± 1.7°C), CPS decreased by 0.58 ± 1.12 log CFU/g, and E. coli decreased by 1.23 ± 0.97 log CFU/g in all cheeses, regardless of LAB addition. Finally, during storage of cheeses at 6 ± 0.5°C for 28 days, the levels of E. coli in control cheeses and in raw milk LAB-enriched cheeses reached levels of 2.07 ± 2.28 log CFU/g and 1.20 ± 0.85 log CFU/g, respectively. In addition, the counts of CPS at the end of storage met the criteria of EU Commission Regulation (EC) No. 1441/2007 (2007) (less than 4 log CFU/g) in all manufactured cheeses with added LAB culture, while in the control raw milk cheeses, a level of 3.80 ± 1.22 log CFU/g was observed. Regarding the culture used, the best microbiological inhibitory effect in 28-day-old cheeses was reached by the combination of Fresco culture with Lacticaseibacillus rhamnosus GG, and the best sensory properties were judged to be those for cheeses manufactured with Culture A. A moderate negative effect of storage on overall sensory acceptance was noted, according to the final evaluation of overall acceptability of pasta-filata cheeses. The most satisfactory overall acceptability after 28 days of storage at 6°C was reached for cheese with the addition of culture A.

Total Count of Lactic Acid Bacteria in Goats and Cows Milk Yoghurt using Starter S. thermophilus RRAM-01, L. bulgaricus RRAM-01 and L. acidophilus IIA-2B4

Yoghurt is a well-known fermented dairy product which produced using a combination of lactic acid bacteria (LAB) of Streptococcus thermophilus, Lactobacillus bulgaricus and L. acidophillus as fermentation starters. Cow milk is usually used as a raw ingredient. The LAB-based local yoghurt starter (S. thermophilus RRAM-01 (ST), L. bulgaricus RRAM-01 (LB) and L. acidophilus IIA-2B4 (LA)) were previously isolated from milk and meat, nevertheless had not been extensively attempted to be used in yoghurt production. This study aimed to evaluate the characteristics of cow and goat milk based yoghurt produced by using a single local strater of S. thermophilus RRAM-01 (ST) or L. bulgaricus RRAM-01 (LB) or L. acidophilus IIA-2B4 (LA). The yoghurts were produced through addition of the starter (3% v/v each) with 1010 CFU mL-1 of initial population, and then fermented at room temperature for 24 hr. The result revealed that initial population of LAB in goat’s milk yoghurt fermented by ST or LB were significantly higher than that of by LA. Yet, after 24-hour of storage at room temperature, the total population of LA increased and reached final population which was higher than LB or ST. Meanwhile, cow’s milk yoghurt fermented by LB had the highest population of at the initial day (D0), while after fermentation the highest population were observed on LB or LA cow’s milk yoghurt. Overall goat’s milk yoghurt had significantly lower pH values than the cow’s milk yoghurt. These were accompanied by higher the total titrated acid (TTA) of goat’s milk yoghurt than that of cow’s milk yoghurt. Based on pH and TAT values, it was found that ST bacteria produced significantly higher total acidity goat’s milk yoghurt, followed by LB and LA. However, the type of culture had no effect on total acidity of cow's milk yoghurt.

The effect of an additive containing three Lactobacillus species on the fermentation pattern and microbiological status of silage.

Appropriate combinations of lactic acid bacteria (LAB) strains should be selected to optimize the ensiling process, and the additives should be adjusted to the ensiled forage crops. The aim of this study was to determine the effect of inoculation with three Lactobacillus species on the chemical parameters and microbiological quality (beneficial and harmful microbiota) of grass silage. Three species: L. paracasei (LPa), L. brevis (LB) and L. plantarum (LPl), isolated from sugar beet silage and characterized based on 16S rDNA sequences and biochemical parameters, were analyzed in the study. Single strains and their combinations were used as silage inoculants. The basic chemical and microbiological (qPCR) parameters of silages were determined. Based on the results of agglomerative hierarchical clustering (AHC) and principal component analysis (PCA) it was determined that silages inoculated with single LAB strains and LPa + LB and commercial additive (0+) were the best quality ones, particularly with regard to microbiological parameters and they effectively lowered the pH value. A consortium of three Lactobacillus species had no influence on silage quality, whereas LPa + LB and LPl + LB combinations as well as a commercial additive exerted positive effects. Inoculation inhibited the growth of toxin-producing fungi. Only the appropriate LAB composition can improve the quality of the ensiled material (antagonistic relationship). Only the LPa + LB combination was able to improve the value of low dry silage; nevertheless, almost all combinations were able to reduced concentrations of toxin-producing fungi. © 2019 Society of Chemical Industry.

Effect of local taro starch (Colocasia esculenta) towards the nutritional value of yogurt with commercial probiotic starter

This research was aimed to determine the effect of adding local taro starch (Colocasia esculenta) toward the nutritional value of yogurt with commercial probiotic combination of lactic acid bacteria (BAL) S. thermophillus, L. bulgaricus, and L. acidhopilus. The materials were used in the manufacturing yogurt including raw cow milk, local taro starch, skim milk powder 4%, starter BAL 3%. The method used a laboratory experiment using a completely randomized design (CRD) with 6 treatments and 4 replications. The treatment used level of local taro starch: 0%; 0.5%; 1%; 1.5%; 2%; and 2.5%. The milk pasteurization temperature at 85°C for 30 minutes and the time of incubation at 24 hours. The variables observed were fat, protein and carbohydrate of yogurt. Data were analyzed by one-way ANOVA, and followed by Duncan's multiple range test (DMRT). The results showed the addition of local taro starch had a very significant effect (P <0.01) on the fat, protein and carbohydrate content of yogurt. Fat have decreased, while protein and carbohydrate of yogurt have increased with the addition of taro starch levels. It could be concluded that the addition of local taro starch to produce optimal nutritional value of yogurt with commercial probiotic starter.

Improving antibacterial activity and viability of Lactobacillus plantarum AKK30 as feed additive by addition of different oligosaccharides

Combination of lactic acid bacteria as probiotic with oligosaccharides substances has potentially improved nutrient utilization and poultry performance. A study was conducted to evaluate-the addition of oligosaccharides inulin or mannan oligosaccharides (MOS) with different level of oligosaccharides into growth medium on antibacterial activity and viability of Lactobacillus plantarum AKK30 in vitro. The experiment was arranged on the factorial design using two factors, the A factors were oligosaccharides types (inulin or MOS), and the B factors were increased level of oligosaccharides (0, 0.5, 1, 1.5 and 2%). Each treatment was conducted in 3 replications. Data were analyzed with analysis of variance (ANOVA) among the treatments that show significant differences (p<0.05) followed by Duncan post hoc test. The results showed that the combination of L. plantarum and oligosaccharides (P<0.05) influenced L. plantarum growth according to the value of OD (0D-590nm). However, a combination of L. plantarum and oligosaccharides was not significant (p>0.05) for antibacterial activity. Addition of mannan oligosaccharides (MOS) 0.5 - 2% could increase growth of L. plantarum growth with 0.5% MOS as optimum level.

Behavior and effect of combined starter cultures on microbiological and physicochemical characteristics of dry-cured ham.

The behaviour of two combined starter cultures and their influence on the microbiological and physicochemical characteristics of dry-cured ham have been evaluated. Three lots of dry-cured hams were tested during processing (0, 9, 48, 74, 112, 142, 166 and 211days). Lot 1 had no added starter culture. Lot 2 contained a starter culture of Penicillium chrysogenum, Penicillium digitatum, Penicillium nalgiovense, Debaryomyces hansenii, Lactobacillus plantarum, Lactobacillus acidophilus, Pediococcus pentosaceus and Micrococcus varians was and lot 3 had L. plantarum, L. acidophilus, P. pentosaceus and M. varians. The use of a selected starter culture based on a combination of lactic acid bacteria (LAB) and fungal strains with a demonstrated proteolytic activity such as P. chrysogenum and D. hansenii (lot 2) did not affect the main characteristics of dry-cured ham processing, even enhancing some desirable aspects, like its non-protein nitrogen contents. LAB strains were not significantly affected by combining them with fungal starter, and better counts were found with respect to control. A higher thiobarbituric acid reactive substances content was described in lot inoculated only with LAB (lot 3). Potentially pathogenic microorganisms were not detected in any of the lots studied. The starter culture used in lot 2 showed a potential interest for use in dry-cured ham production.

Pre-calving Intravaginal Administration of Lactic Acid Bacteria Reduces Metritis Prevalence and Regulates Blood Neutrophil Gene Expression After Calving in Dairy Cattle.

Metritis affects up to 40% of dairy cows and it is usually treated with antibiotics. In spite of their advantages, there is an increased concern about antibiotic resistance leading to the research of alternative methods. The aim of this study was to evaluate the effects of a combination of lactic acid bacteria (LAB) on the prevalence of metritis and modulation of endometrial and neutrophil inflammatory markers in dairy cows. One hundred and thirty-five cows were enrolled 3 week before calving and randomly assigned to three treatments. Treatment groups were: (1) two intravaginal doses of LAB/wk during 3 week pre-calving (vaginal, n = 45); (2) an intra-uterine dose, once 1 d after calving (uterine, n = 44); and (3) no intervention (CTRL, n = 45). Metritis was defined as body temperature > 39.5°C and purulent vaginal discharge (> 50% pus), and diagnosed 6 d after calving. Blood samples were taken at d −14, −10, −7, −4, +1, +3, +6, and +14 relative to calving for non-esterified fatty acids (NEFA) analysis. At d −10, +1, +3, and +6 neutrophils were isolated from blood for gene expression analysis by RT-qPCR. Endometrium biopsies were taken from 30 cows, 15 from CTRL and 15 from the uterine group at d +1, +3, and +6 after calving for pro-inflammatory markers analysis by NanoString®. Vaginal treatment reduced metritis prevalence (6/45) up to 58% compared with CTRL group (14/45), but there was no difference between the uterine and CTRL group. Uterine and vaginal treatments reduced blood neutrophil gene expression. Expression of pro-inflammatory markers in the endometrium did not differ between uterine and CTRL cows. Metritic cows expressed more C-X-C motif chemokine ligand 8 (CXCL8) and interleukin 1 beta (IL1B) at d 3 than healthy cows, whereas healthy cows expressed more CXCL8 at d 1 relative to calving in the endometrium. This study shows a promising potential of LAB probiotics as a preventive treatment against metritis in dairy cows.