Commercial Probiotics Research Articles

The efficacy of prebiotic supplementation in mitigating heat stress and improving the survival of antibiotic-free broilers’ production in hot climates

BackgroundBangladesh is a hot tropical country, and various antibiotics have been included in broiler feed for many years to manage, prevent, and treat illnesses and improve production performance, like many other developing countries. This study mainly evaluates the efficacy of prebiotic supplementation in mitigating heat stress and improving the survival of antibiotic-free broiler production in hot climates.Materials and methodsA cocktail of banana peel, papaya peel, and watermelon rind was used as a prebiotic. A total of 350 one-day-old chicks (Ross-308) were allotted into five treatment groups each with 7 replicates: T1 (prebiotics, 15 ml/L), T2 (commercial probiotics Lactolase P, 1 g/L), T3 (synbiotics, 7.5 ml/L prebiotics + 0.5 g/L probiotics), T4 (freshwater), and T5 (antibiotics, 1 g/L). Besides other treatments, the aqueous extracts of banana peels, papaya peels, and watermelon rinds were prepared as prebiotics, and these were provided to the experimental birds through drinking water from 5 to 32 days of age.ResultsThe findings revealed nonsignificant (P > 0.05) variations in water intake, feed intake, feed conversion ratio (FCR), dressing weight, dressing percentage, heart and gizzard weights, and thigh meat yield. Significant (p < 0.05) differences were observed in body weight, body weight gain, and breast meat yield. It was observed that birds consumed five times more water than feed when the environmental temperature was above 38 °C. Significant (p < 0.05) differences in the survival rates of birds were observed among treatment groups. The highest rate of survival was obtained in T1 (100%), followed by T2 (93.3%), and T3 (90%), and the lowest percentage was recorded in T4 (66.6%) and T5 (73.3%).ConclusionPrepared prebiotics could mitigate heat stress, promote growth rate under hot climates, and be used as substitutes for antibiotics to safely produce broilers in hot climates.

Probiotic Strain Lactobacillus plantarum GCLP4 Derived From the Gut of Ctenopharyngodon idella Modulates Growth, Digestive Enzymes and Immune-Biochemical Parameters of Labeo rohita Fingerlings.

The present study was carried out to isolate, identify, and characterize bacterial probiotic strain from the gut of Ctenopharyngodon idella (Grass carp) and then to study its effect on growth, digestive enzymes and immunity of Labeo rohita fingerlings. A total of 6 gram-positive bacteria belonging to the genus Lactobacillus spp. (3), Bacillus spp. (2) and Staphylococcus spp. (1), were identified biochemically. Based on the biochemical results, the isolate GCLP4 was selected for molecular confirmation and BLAST analysis showed maximum homology with Lactobacillus plantarum (100% ident). Fish were fed for 60 days with diet containing 0 (T0), 105 (T1), 107 (T2), 109 (T3) cfu/g diet of L. plantarum GCLP4 and 105 (T4) of commercial probiotics. Results shows that supplementation of GCLP4 had significantly (p < 0.05) improve weight gain (%), specific growth rate (SGR) and feed conversion ratio (FCR) of L. rohita with better values in T3 group. The immunological parameters (white blood cell, red blood cell, haemoglobin, total protein, albumin and globulin were significantly higher (p < 0.05) with 107 and 109 Lactobacillus GCLP4 cfu/g diet. The digestive enzyme activities (protease, amylase and lipase) were significantly (p < 0.05) higher, particularly, with 109 Lactobacillus GCLP4 cfu/g of diet. All the groups supplemented with GCLP4 including the commercial probiotics have lower (p < 0.05) activities of serum transaminase enzymes along with lower (p < 0.005) level of glucose as compared to the control group. The results of the study collectively suggest that dietary L. plantarum GCLP4 at 109 cfu/g is an effective probiotic obtained from grass carp having potency to promote growth, digestive enzymes and immune-biochemical indices of L. rohita fingerlings in present culture condition.

The Effect of Food Matrix Taken with Probiotics on the Survival of Commercial Probiotics in Simulation of Gastrointestinal Digestion

The adequate survival of probiotics in the harsh environment of the gastrointestinal (GI) tract plays a crucial role in the expression of their functional properties. The aim of the present study was to evaluate the survival of commercial probiotics during digestion using a standardised INFOGEST 2.0 model extended with three food matrices simulating three scenarios for the consumption of probiotics: on an empty stomach, with juice, or with food (porridge). All eight products matched the bacterial content stated on the label. After simulated digestion, we observed an average decrease in viability of 1.6 log10 colony forming units (CFU) when the product was co-digested with water, a 2.5 log10 CFU decrease in the presence of juice, and a 1.2 log10 CFU decrease in the presence of porridge. The survival rate of the probiotics was statistically higher in the test samples with porridge (91.8%) than in those with juice (79.0%). For two products, the number of lactobacilli and bifidobacteria strains after digestion was less than &lt;3 × 105 CFU, which can be considered insufficient. The present study has shown that the survival of probiotic strains during GI passage depends not only on their ability to withstand these harsh conditions but may also be influenced by the manufacturing process and by the foods consumed together with the probiotics.

Influences of supplemental methods of commercial probiotics on the growth and digestive enzyme activities of spotted scat Scatophagus argus fingerlings

Influences of supplemental methods of commercial probiotics on the growth and digestive enzyme activities of spotted scat Scatophagus argus fingerlings

Comparison of the effects of host-associated (autochthonous) and commercial probiotics on immune responses, growth parameters and intestinal microbiota of Caspian whitefish (Rutilus frisii kutum) fry

Comparison of the effects of host-associated (autochthonous) and commercial probiotics on immune responses, growth parameters and intestinal microbiota of Caspian whitefish (Rutilus frisii kutum) fry

Tuberculosis-related Mood Disorders: Probiotics as a Next-Generation Strategy

Introduction: Tuberculosis-related mood disorders are well-known but least researched. As frequent comorbidity of tuberculosis (TB), depression is linked to poor adherence to treatment for a number of illnesses. The exact causal mechanism and pathways behind TB disease and associated mental illnesses are unclear. The disease's severity and duration impact the occurrence of depression, and MDR-TB enhances this risk. To summarise the information on the association between depression and unfavourable outcomes of TB treatment, we carried out a narrative review. Objective: The objective of this study is to provide an overview of probiotics as a cutting-edge treatment for mood disorders linked to tuberculosis. Methods: A systematic stepwise online database research was done for systematic reviews, original studies, and review papers published on probiotics and mental disorders associated with tuberculosis in PubMed/MEDLINE, Google Scholar, and Web of Science. The reference lists for these articles were also used as sources for the bibliography Results: The gut microbiota and the brain are connected by neuroendocrine-immune pathways. The diversity and abundance of microbiota Proteobacteria, Actinobacteria Bacteroides, and Firmicutes are reduced in tuberculosis patients. Through the stimulation of different immunological responses or visceral sensory pathways, these changes in the gut microbiome may be a contributing factor in emotional instability and mood disorders. Probiotics also lessen the stress response caused by cortisol, in addition to releasing neurotransmitters, including GABA, serotonin, noradrenaline, acetylcholine, and dopamine, in various brain regions. Probiotics are the most prevalent in the sensory brain network of the brain, which controls the brain's core processing of emotions and sensations. In addition, they produce short-chain fatty acids (SCAFs) from the bacterial fermentation of fibre in the colon, such as butyrate, which inhibits histone deacetylase, binds to G protein-coupled receptors, and serves as an energy metabolite. Butyrate plays a significant role in maintaining brain health by having antimanic and antidepressant effects. Several clinical research on patients with MDD has revealed that probiotics have favourable effects on depressive symptoms. Conclusion: The central dopamine system, inflammation, the BDNF system, and the gut-brain axis are all recognised to play crucial roles in the pathogenesis of MDD. Commercial probiotics that generate butyrate-producing SCFAs and those resistant to metabolic disorders (such as Bacteroidetes) may be beneficial for tuberculosis-related MDD during and after treatment. In this situation, using bacteria that produce SCFA could be a cutting-edge method of treating clinical MDD.

Studi Pengaruh Pemberian Bakteri Probiotik Komersial Terhadap Perubahan Kadar BOD dan COD Pada Air Limbah Tahu Dengan Perbedaan Interval Waktu Inkubasi 8 Jam

Environmental pollution has become a serious problem in the world, including in Indonesia. Tofu waste is waste from processing soybeans and consists of solid and liquid waste. Solid waste in the form of dirt left over from cleaning is usually called tofu dregs, while liquid waste is water resulting from washing tofu. Industry knows that disposing of waste directly into water bodies can pollute those waters, because it can lower the pH of the air and affect aquatic biota. Therefore, the industry knows that it must carry out processing first to prevent environmental problems. In this study, researchers used commercial probiotic bacteria to reduce BOD and COD levels in tofu wastewater. The research was carried out by testing in the laboratory and using statistical data with graphic methods which can provide a comparison of the water content of tofu waste before and after it was given. The action given in the research was a ratio of 1:1, 1:2 and 1:3 water to tofu waste with commercial probiotic bacteria. Apart from that, researchers also added incubation times within each 8 hour interval, namely at 0 hours, 8 hours, 16 hours, 24 hours and 32 hours. The results of the research show that administering commercial probiotics can reduce BOD and COD levels in tofu wastewater. The most significant reduction occurred in a ratio of 1:3 in COD and BOD to 242.69 mg/lt and 148.00 mg/lt with an incubation time of 32 hours. This proves the commercial effect of probiotic bacteria to reduce BOD and COD levels so that it can help reduce environmental pollution, especially in the air.

Contaminants in shrimp probiotics - a potential emerging threat to food security

Probiotics are used widely in shrimp aquaculture to improve growth and prevent disease; however, for the most part their safety and efficacy remains largely unknown. Shrimp aquaculture may be vulnerable to the negative effects of unsafe and ineffective commercial products, such as the transfer of shrimp and human pathogens and antibiotic resistance genes. Shrimp health may also be adversely affected by the use of these products, potentially leading to crop yield losses. Here, we used 16S amplicon sequencing to identify the bacterial genera present in commercial shrimp probiotics and assess this against their listed product content. We identified the presence of additional genera to the labelled contents including Escherichia/Shigella and Enterococcus that may pose a risk of disease to animals and potentially humans that come into contact with these products, as well as potentially acting as carriers for virulence and antimicrobial resistance genes. Our results suggest that some commercial shrimp probiotics may be misleading to consumers and potentially unsafe for shrimp, people and the environment. We highlight the risks that contaminated commercial probiotics may pose to food security and present a series of safety and efficacy considerations to support the sustainable use of commercial shrimp probiotics.

The use of commercial feed and microdiets incorporated with probiotics in Penaeid shrimp culture: a short review

Penaeus vannamei, or white shrimp, is an economically significant species that dominates shrimp production and represents a rapidly growing industry. However, the culture faces challenges due to high mortality rates due to bacterial and viral diseases. Unlike vertebrates, shrimp rely solely on their innate immunity for defense against pathogens. Introducing probiotics into shrimp culture can enhance growth, survival rates, and immune responses against disease outbreaks caused by pathogenic bacteria or viruses. Common diseases affecting shrimp farms include vibriosis, white spot disease, acute hepatopancreatic necrosis and black gill disease. These diseases can cause severe infections, which lead to high mortality rates. The application of probiotics, such as Bacillus cereus, B. licheniformis, B. subtilis, Lactobacillus sp., Paenibacillus, Pseudomonas sp., Pseudoaltermonas, and yeast, either through diet or direct administration, has demonstrated positive impacts on shrimp health, including enhanced growth, increased immunostimulation, improved gut microbiota, and better water quality parameters. In recent decades, aquafeed has explored effective solutions, such as microdiets, co-feeding (combining commercial feed and probiotics), and various microdiets types, to address aquaculture disease problems. Combining microdiets containing essential nutrients with probiotics has proven to be safer than antibiotics, which can adversely affect animals and the environment. However, further studies are needed to optimize the efficiency of feeding techniques by incorporating probiotics and commercial feed for disease resistance in penaeid shrimp culture. This review discusses commercial feeds and microdiets incorporated with probiotics for P. vannamei culture for growth and disease resistance to enhancement.

Optimizing Tilapia (Oreochromis niloticus) Growth through a Comparative Evaluation of EM4 and Homemade Probiotics in Pellets

One alternative approach to facilitate the utilization of feed by tilapia is the addition of probiotic in feed. In this study, we compare the effects of commercial probiotic EM4 and homemade probiotics on tilapia growth. This research was conducted in PT. Sahaja Berkah Abadi at wonosalam, jawatimur, indonesia. The study was designed as a completely randomized design with 3 treatments and 4 replications, encompassing control group (C), commercial probiotics (G1), and homemade probiotic (G2). The commercial probiotics (G1) contained Rhodopseudomonas sp., Lactobacillus sp., Streptomyces sp., and Actinomycetes sp. while the homemade probiotic (G2) contained starter bacteria Lactobacillus casei and herbal plant such as ginger, curcuma, and tumeric. Parameters observed during the study included weight gain (WG), specific growth rate (SGR), and survival rate (SR). The results revealed that both G1 and G2 performed better than the control group. The weight gain for the control, G1, and G2 groups were 2.38±0.03 g, 3.09± 0.01 g, and 3.13 ± 0.03 g, respectively. Similarly, the specific growth rates for the control, G1, and G2 groups were 4.25±0.03%, 5.52± 0.02%, and 5.59 ± 0.03%, respectively, while the survival rate remained at 100% across all groups. The water quality in all treatments during maintenance met the standard requirements for tilapia, with temperatures ranging from 25.5 to 26.7 °C and pH levels between 6.7 and 6.9. These findings suggest that the probiotics incorporated in G2 present a cost-effective alternative to those in G1, offering a promising option for tilapia cultivation.

The choice of probiotics affects the rheological, structural, and sensory attributes of lupin-oat-based yoghurt

Plant-based yoghurt (PBY) presents an alternative for vegetarians, flexitarians, and individuals with dairy allergies. However, how the bacterial (culture) variations can impact the properties are not yet well investigated. This study aims to investigate the physicochemical attributes, encompassing texture, rheological properties, microstructure, and sensory characteristics, of yoghurt formulated with a lupin-oat base as affected by the addition of commercial probiotics including Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus rhamnosus, L. casei 431 (Lactobacillus paracasei), Lactobacillus plantarum, BB12 (Bifidobacterium sps) during storage at 4 °C for 28-day. Significantly, lupin-oat yoghurt fermented with a combination of Lactobacillus plantarum, and Bifidobacterium species exhibited rapid metabolic activity, leading to a notable reduction in fermentation time compared to other probiotic strains. Furthermore, this combination conferred similar water-holding capacity, firmness, and consistency with dairy yoghurt (control). Different probiotic strains induced variations in particle size and led to shear-thinning behaviour across all yoghurt samples. Over the refrigerated storage, a decline in apparent viscosity was observed and lupin-oat yoghurt exhibited greater rigidity compared to dairy yoghurt. Changes in the yoghurt microstructure during storage, notably the presence of increased serum pores were associated with its functional attributes. Confocal and scanning electron microscopy revealed distinctive microstructural features in yoghurt fermented with Lactobacillus plantarum and Bifidobacterium species compared to other probiotic combinations. Notably, this combination garnered higher sensory ratings for appearance, taste, flavour, texture, and overall acceptability, positioning it as a suitable dairy yoghurt alternative. These findings provide insights into enhancing the structural and sensory attributes of lupin-oat-based yoghurt.

Growth and Survival of Hatchery-Reared White Teatfish Holothuria fuscogilva Cherbonnier, 1980 Juveniles in Different Feed Types Under Laboratory Conditions

The hatchery production and mariculture of the sea cucumber species Holothuria fuscogilva Cherbonnier, 1980, commonly known as white teatfish, represent a potential remedy for the decreasing population of this extensively exploited species, owing to its considerable nutritional and medicinal value. The Sea Cucumber Research and Development Center at Mindanao State University in Naawan is actively formulating a comprehensive protocol for the large-scale production of H. fuscogilva through hatchery methods. Within hatchery rearing for mass production, selecting an optimal feed type influences the growth and survival rates of H. fuscogilva juveniles. To address this, an experiment employing a complete block randomized design was executed, utilizing four distinct feed types—Navicula sp., tilapia waste + commercial probiotics (CP), Spirulina powder, and commercial feed (mixed feed for Penaeus monodon #1)—each replicated three times. This 90-day laboratory experiment involved 960 individuals of 90-day-old hatchery- reared H. fuscogilva juveniles with an initial weight of 0.11±0.004g. The results revealed that Navicula sp. and Spirulina powder significantly contributed to higher average body weight, average weight gain, growth rate, and specific growth rates compared to commercial feed and tilapia waste + CP. Notably, Navicula sp. demonstrated the highest % survival rate (87.92±3.88%) over the 90 days, surpassing the rates observed for tilapia waste + CP (63.75±7.11%), Spirulina powder (26.67±6.40%), and commercial feed (20.00±4.30%). These findings suggest that the Navicula sp. was the ideal feed for H. fuscogilva juveniles at this stage supporting better survival and growth.

Probiotic orange Bacillus‐infused jelly candies: development and effect on food borne, oral pathogen and commercial probiotics

SummaryThis research presents a novel approach to develop pigmented probiotic jelly candies by incorporating an orange pigment‐producing Bacillus 63‐11 strain, encapsulated with surface maltodextrin (MDs) or internal coating maltodextrin (MDi) or sodium alginate (SA). The study evaluated the impact of different coating methods on probiotic activities, antagonistic effects, physical properties and consumer acceptance. Results indicated that coating methods did not compromise the probiotic and antagonistic properties of the Bacillus 63‐11 strain. Over a 6‐month period, all coating methods exhibited increased water activity with minimal microbiological changes. MD‐coated candies demonstrated optimal probiotic viability, tolerance and sensory appeal, emphasising colour preferences. SA‐coated candies exhibited lower viability but superior texture. This study demonstrated the successful development of an unconventional jelly candy prototype with implications for commercialisation. The findings underscore the pivotal role of coating material and method in influencing crucial aspects of the candy, offering valuable insights for the market potential of such innovative products.

Effects of Commercial Probiotics on the Growth Performance, Intestinal Microbiota and Intestinal Histomorphology of Nile Tilapia (Oreochromis niloticus) Reared in Biofloc Technology (BFT).

Though different types of commercial probiotics are supplemented in biofloc technology (BFT), very little information is available on their effects on the farmed fish. Therefore, this study focused on evaluating the effects of three most commonly used commercial probiotics on the growth performance, intestinal histomorphology, and intestinal microbiota of Nile tilapia (Oreochromis niloticus) reared in BFT. Tilapia fry, with an average weight of 3.02 ± 0.50 g, were stocked at a density of 60 fry/0.2 m3, and cultured for 90 days. Three commercial probiotics were administered, with three replications for each: a single-genus multi-species probiotic (Bacillus spp.) (T1), a multi-genus multi-species probiotic (Bacillus sp., Lactobacillus sp., Nitrosomonas sp., Nitrobacter sp.) (T2), and a multi-species probiotic (Bacillus spp.) combined with enzymes including amylase, protease, cellulase, and xylanase (T3). The results showed significant variations in growth and feed utilization, with T3 outperforming other treatments in terms of weight gain, liver weight, and intestine weight. Adding Bacillus spp. with enzymes (T3) to water significantly increased the histomorphological parameters (villi length, villi depth, crypt depth, muscle thickness, intestinal thickness) as well as microbes (total viable count and total lactic acid bacteria) of intestine of fish compared to T1 and T2, leading to improved digestion and absorption responses. It is concluded that the supplementation of commercial probiotics has potential benefits on farmed fish species in BFT.

Adaptability of commercial probiotics to biofloc system: Influences on autochthonal bacterial community, water quality and growth performance of shrimp (Litopenaeus vannamei)

This study aimed to investigate the adaptability of commercial probiotics to the biofloc system, as well as the influence on bacterial community, water quality and aquatic animal growth. Two biofloc systems nursing Litopenaeus vannamei postlarvae for 28 days were designed, the control (cBFT) and pBFT with addition of commercial probiotics (containing Bacillus, Clostridium, Enterococcus, Lactobacillus and Rhodopseudomonas). Results showed that at the end of the experiment, only the absolute abundance and the proportion of Bacillus contained in commercial probiotics (2.1 ± 0.8 × 105 genome copies mL−1 and 0.12 ± 0.03%) significantly increased in pBFT compared to those in cBFT (1.7 ± 0.8 × 104 genome copies mL−1 and 0.03 ± 0.02%), respectively (P < 0.05). Absolute abundances and proportions of several autochthonal bacterial genera (i.g., Acinetobacter, Anaerospora, Arthrobacter, Devosia, Luteolibacter, Marivita and Mycobacterium) also significantly elevated in pBFT (P < 0.05). Total suspended solids (TSS) and turbidity (415.2 ± 79.6 mg L−1 and 379.0 ± 86.4 NTU) were significantly higher in pBFT than both parameters in cBFT (118.1 ± 23.9 mg L−1 and 109.4 ± 44.3 NTU), respectively (P < 0.05). Whereas, zootechnical indices (except survival rate) were significantly lower in pBFT than those in cBFT, respectively (P < 0.05). The integrated impact model of commercial probiotics explained 57.9%–77.1% variations of shrimp growth performance, and showed that commercial probiotics as well as some autochthonal bacteria positively correlated with turbidity which in turn negatively correlated with zootechnical indices (P < 0.05). The findings suggested that added probiotics (especially Bacillus) induced changes on the autochthonal bacterial community, leading to changes of water quality which consequently resulted in the depression of growth performance of shrimp.

Effect of commercial probiotics and antibiotics on the growth of Campylobacter isolated from chicken meat in Ho Chi Minh city markets

This study explores the antibiotic susceptibility of Campylobacter, a prominent foodborne pathogen, isolated in Ho Chi Minh city markets and the efficacy of commercial probiotics in inhibiting these bacteria for enhancing food safety and treating Campylobacter infections. Bacteria were isolated from chicken meat in modified coal deoxycholate cefoperazone agar (mCCD), followed by characterization as per standard procedures. Ten isolates with Gram negative, catalase positive and oxidase positive characteristics were collected. Antibiotic susceptibility is ascertained through the determination of the inhibited zone and minimum inhibitory concentration (MIC) of five distinct antibiotics against Campylobacter on Muller Hinton agar plates, culminating in a comprehensive assessment after a 24-hour incubation duration. The antibiotic susceptibility results underscore substantial diversity in Campylobacter isolates among meat samples, thereby accentuating discernible distinctions among the various antibiotic products. The research also evaluated the suitability of 5 commercial probiotic products (re-named as A, B, C, D, and E for fair assessment) by examining their impact on the growth of Campylobacter colonies. The antimicrobial effect of probiotics against Campylobacter is assessed using the agar well diffusion assay and co-culture method. We obtained consistent results from two methods, indicating no variation in Campylobacter species among meat samples but significant variations among probiotic products. The outcomes of this research provide valuable insights into the antimicrobial potential of each probiotic and antibiotic on Campylobacter, informing recommendations for food hygiene practices and underscoring the role of both probiotics and antibiotics in combating Campylobacter infections.

Unlocking the Potential of Probiotics: A Comprehensive Review on Research, Production, and Regulation of Probiotics.

This review provides a comprehensive overview of the current state of probiotic research, covering a wide range of topics, including strain identification, functional characterization, preclinical and clinical evaluations, mechanisms of action, therapeutic applications, manufacturing considerations, and future directions. The screening process for potential probiotics involves phenotypic and genomic analysis to identify strains with health-promoting properties while excluding those with any factor that could be harmful to the host. In vitro assays for evaluating probiotic traits such as acid tolerance, bile metabolism, adhesion properties, and antimicrobial effects are described. The review highlights promising findings from in vivo studies on probiotic mitigation of inflammatory bowel diseases, chemotherapy-induced mucositis, dysbiosis, obesity, diabetes, and bone health, primarily through immunomodulation and modulation of the local microbiota in human and animal models. Clinical studies demonstrating beneficial modulation of metabolic diseases and human central nervous system function are also presented. Manufacturing processes significantly impact the growth, viability, and properties of probiotics, and the composition of the product matrix and supplementation with prebiotics or other strains can modify their effects. The lack of regulatory oversight raises concerns about the quality, safety, and labeling accuracy of commercial probiotics, particularly for vulnerable populations. Advancements in multi-omics approaches, especially probiogenomics, will provide a deeper understanding of the mechanisms behind probiotic functionality, allowing for personalized and targeted probiotic therapies. However, it is crucial to simultaneously focus on improving manufacturing practices, implementing quality control standards, and establishing regulatory oversight to ensure the safety and efficacy of probiotic products in the face of increasing therapeutic applications.

Molecular identification and probiotic potential characterization of lactic acid bacteria isolated from the pigs with superior immune responses.

Lactic acid bacteria (LAB) belong to a significant group of probiotic bacteria that provide hosts with considerable health benefits. Our previous study showed that pigs with abundant LAB had more robust immune responses in a vaccination experiment. In this study, 52 isolate strains were isolated from the pigs with superior immune responses. Out of these, 14 strains with higher antibacterial efficacy were chosen. We then assessed the probiotic features of the 14 LAB strains, including such as autoaggregation, coaggregation, acid resistance, bile salt resistance, and adhesion capability, as well as safety aspects such as antibiotic resistance, hemolytic activity, and the presence or absence of virulence factors. We also compared these properties with those of an opportunistic pathogen EB1 and two commercial probiotics (cLA and cLP). The results showed that most LAB isolates exhibited higher abilities of aggregation, acid and bile salt resistance, adhesion, and antibacterial activity than the two commercial probiotics. Out of the 14 strains, only LS1 and LS9 carried virulence genes and none had hemolytic activity. We selected three LAB strains (LA6, LR6 and LJ1) with superior probiotic properties and LS9 with a virulence gene for testing their safety in vivo. Strains EB1, cLA and cLP were also included as control bacteria. The results demonstrated that mice treated LAB did not exhibit any adverse effects on weight gain, organ index, blood immune cells, and ileum morphology, except for those treated with LS9 and EB1. Moreover, the antimicrobial effect of LR6 and LA6 strains was examined in vivo. The results indicated that these strains could mitigate the inflammatory response, reduce bacterial translocation, and alleviate liver, spleen, and ileum injury caused by Salmonella typhimurium infection. In addition, the LR6 treatment group showed better outcomes than the LA6 treatment group; treatment with LR6 substantially reduced the mortality rate in mice. The study results provide evidence of the probiotic properties of the LAB isolates, in particular LR6, and suggest that oral administration of LR6 could have valuable health-promoting benefits.

Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters.

The aim of this study was to develop a plant-based fermented beverage from discarded bread flour and to analyze its characteristics as a novel functional product. Eight cereal-based probiotic beverages were produced by inoculating discarded bread flour with a monoculture of Lactobacillus rhamnosus or a co-culture consisting of lactic acid bacteria and Bifidobacterium. Two additional factors, namely, the addition of amylolytic enzymes and matrix desalting, were studied alongside the type of culture. The organic acid content and microbial growth were monitored during fermentation and storage (15 and 21 days). Proximal composition, gamma-aminobutyric acid, and volatile compounds were measured in the final product. Sensory analysis was only conducted on the enzymatically treated samples. The estimated shelf life of the bread beverage was 15 days. The variables studied significantly influenced the amountof organic acids and specific volatile compounds responsible for the aroma of fermented beverages. The beverage produced via co-culturing was preferred by consumers in the sensory test.

Construction of suspended bagasse bioflocs and evaluation of their effectiveness in shrimp (Penaeus vannamei) aquaculture systems

This experiment was carried out to improve the operability of bioflocs technology and to better the application of bagasse, a sugarcane by-product or fibrous pulp of other plant materials, in aquaculture. Firstly, a generator device for suspended-bagasse was designed, and indigenous efficient nitrogen-reducing bacteria were screened and combined. Then a suspended-bagasse bioflocs Penaeus vannamei (initial body weight of 0.78 ± 0.33 g, density of 350 shrimp/m2) culture system was constructed with bagasse and indigenous probiotics (single probiotic or composite probiotic from the previous step) as components through the generator device. The commercial shrimp culture model with commercial probiotics applied was used as a control group with three replicates in each group. The experiment lasted for 50 days. The effects of suspended-bagasse bioflocs on the water quality, shrimp growth, and immune response in the shrimp culture system were evaluated. All experimental results were analyzed using one-way variance or linear estimation. The suspended-bagasse generator could promote rapid biofilm formation on the surface of the bagasse, and the hydraulic retention parameter can be set to 12 h. Besides, three efficient nitrogen-reducing strains were screened and identified (Halomonas alkalihila AC3–2, Rugerella sp BD15–5, and Halomonas venusta BD15–8). They were non-hemolytic, sensitive to most antibiotics, and non-pathogenic to shrimp. Their combination with Bacillus megaterium BZ5 (a previously isolated probiotic) in a 1:1:1:1 ratio resulted in the highest degradation efficiencies of 97.1% and 51.4% for ammonia and nitrite nitrogen, respectively. Furthermore, application experiments in shrimp aquaculture systems showed that suspended-bagasse flocs (with single bacteria and combined bacteria) reduced ammonia and nitrite nitrogen levels and promoted nitrification in the water of the shrimp aquaculture system. This suspended bagasse floc (with combined bacteria) system reduced water usage by 37.6% per kg of shrimp produced compared to the common culture system. Moreover, the suspended-bagasse flocs (with combined bacteria) improved hepatopancreatic digestive enzyme (trypsin, lipase, and α-amylase) and serum immune-related enzyme (lysozyme and phenol-oxidase) activity. This study indicates that it is feasible to cultivate suspended-bagasse flocs in shrimp aquaculture systems using a generator device with bagasse and probiotic bacteria as components. The flocs based on bagasse and indigenous complex bacteria can effectively reduce water exchange during shrimp aquaculture and improve shrimp production. Imperfectly, the microbial community and function of the biofilm on the surface of bagasse, which is very important for the interpretation of water quality variations, was not revealed in this experiment and needs to be refined in future work. Additionally, it is also worthwhile to evaluate the effectiveness of this device in other aquatic animal culture systems.