Effects Of Fermented Products Research Articles

Synergistic Impact of Lactobacillus plantarum and Bacillus coagulans on Solid-State Fermentation of Astragalus and Effects of Fermentation Products on Disease Resistance of Crucian Carp (Carassius auratus)

Dietary supplementation with fermentation products of Astragalus can enhance the immune function of aquaculture animals. We explored the synergistic effects of Lactobacillus plantarum and Bacillus coagulans on the solid-state fermentation of Astragalus to investigate whether feeding fermentation products to crucian carp can improve disease resistance. The optimal ratio of Astragalus + (L. plantarum + B. coagulans) (ALB), temperature, and number was 3 : 3, 37°C, and 1.0 × 108 CFU/g, respectively. After 48 h mixed fermentation, the number of probiotics increased to 2.2 × 109 CFU/g, pH decreased to 3.2, and high molecular weight proteins disintegrated into small molecular weight or soluble proteins. In addition, several holes appeared on the Astragalus surface. Compared with unfermented Astragalus, the content of Astragalus polysaccharide and calycosin increased by 3.82- and 1.31-fold, respectively, on fermentation and that of total Astragalus saponins decreased by 0.77-fold. Furthermore, on Cyprinid herpesvirus 2 (CyHV-2) and Aeromonas veronii (A. veronii) challenges, the cumulative survival rates of crucian carp fed common feed and ALB were 80.00% and 65.00%, respectively. Overall, feeding mixed fermentation products to crucian carp positively impacted their health and disease resistance. We believe that our results provide theoretical guidance for developing effective plant-based agents to prevent diseases in crucian carp.

CORRELATION BETWEEN BIOMASS CONCENTRATION AND EXTENT OF SULPHATE REDUCTION IN AN ACIDOGENIC REACTOR

Two stage high rate anaerobic treatment systems comprising of an acidogenic reactor (or equalisation/ buffer tank) followed by a methanogenic reactor are becoming increasingly popular to treat high strength wastewater from industries. In these systems, sulphate present in the wastewater is reduced to sulphide either partially or completely in the acidogenic reactor and completely in the methanogenic reactor. The effect of fermentation products on the extent of sulphate reduction in the acidogenic reactor was investigated in a continuously-fed, well mixed laboratory-scale 3 L fermenter operating at a temperature of 35oC and pH of 6. The feed was based on either glucose or molasses as the carbon source. It was observed that as the carbohydrate concentration in feed was increased sulphate reduction was suppressed. It was confirmed that volatile organic acids like acetic, propionic and butyric acids, hydrogen and residual glucose did not cause inhibition of sulphate reduction. However, biomass concentration correlated negatively with extent of sulphate reduction. This correlation was expressed mathematically and the same expression with the same parameters adequately predicted the effect of biomass concentration on extent of sulphate removal for both steady state and transient data irrespective of glucose or molasses feed. It was seen from the best fit of this expression that a biomass concentration of 3300 mg-COD.L-1 would completely repress sulphate reduction in the acidogenic reactor. Even when sulphate removal was suppressed the presence of sulphate reducing bacteria (SRB) in the reactor was confirmed through Fluorescent In Situ Hybridisation (FISH) visualisation. Moreover, the numbers of SRB seemed to increase with carbohydrate concentration in feed. It was speculated the suppression of sulphate removal might be due to a switch in function of SRB from sulphate reducing to fermentation or acetogenesis. Keywords: sulphate reducing bacteria, anaerobic digestion, inhibition, sulphate reduction, acidogenic reactor, high rate anaerobic treatment

The immune system in the control of microbiota homeostasis

Background In the intestine, dendritic cells (DCs) are found in the lamina propria (LP) of the villi, in the mesenteric lymph nodes (MLN), lymphoid aggregates and Peyer’s Patches (PP). Probably the most represented antigen presenting cells in the gut are those found in the LP as they definitely outnumber the number of DCs found in the MLN or PP. In the mouse, these mononuclear phagocytes can be divided into subgroups depending on the expression of CX3CR1 (the receptor of fraktalkine) and CD103 (E iIntegrin). CD103+ conventional DCs become tolerogenic in the gut, via their interaction with the local microenvironment and in particular with epithelial cells. Indeed, at steady state, ECs (Epithelial cells)condition anti-inflammatory DCs through the constitutive release of TSLP, TGF-b and retinoic acid (RA). EC-conditioned DCs even though phenotypically activated by bacteria polarize T cells towards a mucosal non-inflammatory T helper-2 phenotype or T regulatory cells. CX3CR1+ cells are instead apt at bacteria and food antigen uptake that they then transfer to CD103+ DCs via a gap junction-dependent mechanism. The interaction allows the establishment of tolerance to luminal antigens [1]. The microbiota can influence the cross-talk between immune cells and the mucosal microenvironment [2]. Thus the interplay between nutrition, microbiota and immune cells is decisive for the subsequent health of the infant. The rapid expansion of commercially available fermented food products raises important safety issues particularly when infant food is concerned. In many cases, the activity of the microorganisms used for fermentation as well as what will be the immunological outcome of fermented food intake is not known. Materials and methods We used established in vivo, in vitro and ex vivo models of infection/inflammation to study the immunomodulatory effects of fermented products of Lactobacillus paracasei CBA L74.

Effects of Fermentation Product Containing Phytase on Productive Performance, Egg Quality, and Phosphorous Apparent Metabolism of Laying Hens Fed Different Levels of Phosphorus

This study investigated the effects of fermentation product containing phytase (FPP) that was fermented using waste vinegar residue (WVR) as substrate from Aspergillus ficuum NTG-23 on productive performance, egg quality, and phosphorus apparent metabolism of laying hens. First, 375 22-wk-old Jinghong hens were allocated into 5 treatments (5 replicates of 15 hens each) in an 8-wk experiment for evaluating the parameters of productive performance, egg quality, serum, and tibia. Experimental diets contained 4% FPP and 96% corn-soybean diet. The levels of dicalcium phosphate (DCP) were 1.34, 1.01, 0.67, 0.34 and 0%. Next, thirty 31-wk-old Jinghong hens were fed 5 types of diets for evaluating phosphorous apparent metabolism rate. Egg productive rate, egg weight, feed conversion ratio, Haugh unit, egg albumen height, serum calcium, tibia ash, tibia ash calcium and tibia breaking strength were not different significantly among 5 treatments. The significant difference of average daily feed intake was not appeared when the DCP content of corn-soybean-FPP diet was reduced to 0.67%; the eggshell hardness, eggshell thickness and serum phosphorus were not reduced significantly until the DCP content of corn-soybean-FPP diet was reduced to 0.34%. The yolk color was improved when the laying hens fed deficient DCP corn-soybean-FPP diet. A 22.14% reduction in excreta phosphorus was observed when the laying hens fed low phosphorus (0.67% DCP) corn-soybean-FPP diet. A 30% elevation of phosphorus apparent metabolism rate was obtained when the DCP content of corn-soybean-FPP diet was decreased from 1.34 to 1.01%. The reducing cost of layer diet was totalized about 120 CNY 1 000 kg−1 diet when the content of DCP was 0.67% in corn-soybean-FPP diet. These results indicated that FPP could be applied in laying hen as a potential, cost-effective and rational application of WVR.

Fermentation products: immunological effects on human and animal models

Infant formulas have been shown to influence the development of the gut microbiota. Besides the probiotic- and prebiotic-containing formulas, fermented milk-based infant formulas offer an additional means for modulation of gut immunity and/or gut microbiota. These formulas are produced by the fermentation of cow's milk with specific lactic acid bacteria strains, followed by heat treatment; they do not contain viable bacteria or added prebiotic oligosaccharides but contain specific products resulting from the fermentation process. This review is focused on the effects of fermentation products, distinguishing them from those of living bacteria and prebiotic compounds on the immune system. Besides the possible modulation of gut microbiota composition, in vitro and in vivo studies suggest that specific fermentation products can actively participate in the establishment of immune balance and oral tolerance. Although further research is needed to confirm the clinical benefits observed in infants to better characterize the active fermentation compounds and to delineate the involved pathways, these fermented formulas appear to deserve interest.

Fermentation Products of β-Mannanase Producing Bacteria Inhibit Selected Poultry Borne Pathogens

Aim: The study evaluated the inhibitory effect of fermentation products of β-mannanaseproducing bacteria on selected poultry borne pathogens. Study Design: The first experiment, bacterial isolates previously confirmed positive for mannanase by plate assay technique were further screened for mannanase production in submerged state fermentation. In the second experiment, inhibitory effect of fermentation products of mannanase-producing bacteria on selected poultry pathogens was evaluated. Place and Duration of Study: Microbiology Research Laboratory, Federal University of Technology, Akure Nigeria between September 2011 and March 2012. Methodology: Bacterial isolates from agricultural wastes previously confirmed positive for mannanase activity by plate assay were further screened for their potential performance under submerged state fermentation and enzyme activity determined by dinitrosalicylic acid method. The inhibitory action of β-mannanase-producing bacteria was determined by supplementation of supernatant and plating method. Results: Isolate 1A showed highest mannanase activity (13.430 U/ml), displayed broad inhibition to selected poultry borne pathogens; Klebsiella oxytoca, Shigella alkalescens, Escherichia coli, Salmonella typhii, Staphylococcus aureus and Streptococcus sp. Apart from isolate 1A, fermentation products of other isolates generated from the mannolytic action of β-mannanase on mannan containing substrate displayed different percentage Research Article British Microbiology Research Journal, 3(4): 612-622, 2013 613 inhibition on selected poultry borne pathogens. Conclusion: The results suggested that fermentation products from β-mannanaseproducing bacteria might possess antibacterial properties which could be applied in poultry farms.

Effect of Bacillus subtilis natto–fermented Radix astragali on collagen production in human skin fibroblasts

Radix astragali was fermented with Bacillus subtilis natto, and the effect of fermented products (HQB) and non-fermented products (HQNB) on collagen production in human dermal fibroblasts (HDF) were investigated. It was found that HQNB significantly improved cell growth and proliferation of HDF cells. However, the enzyme-linked immunosorbent assay and Western blot analysis demonstrated that HQB, but not HQNB, significantly and dose-dependently stimulated the biosynthesis of type I procollagen in both aged (81 y) and young (22 y) HDF cells. Real-time reverse transcription-polymerase chain reaction revealed that expression of type I, type III procollagen and transforming growth factor β1 (TGF-β1) mRNA was significantly stronger in HQB-treated HDF cells than that of HQNB-treated and un-treated HDF cells, suggesting that there was a close correlation between the mRNA expression and protein production in the fibroblasts response to HQB stimulation. The results also suggested that HQB could stimulate the collagen biosynthesis in human dermal fibroblasts, which is, at least in part, associated with the regulation of procollagen biosynthesis resulting from HQB-induced TGF-β1 expression and the mitogenic activity in HDF cells, and therefore, is expected to reduce the age-dependent loss of extracellular matrix proteins.

Effects of fermented products on performance, faecal pH, <i>Enterobacteriaceae</i> and lactic acid bacteria counts and interrelationships, and plasma cholesterol concentration in rats

1. Feeding of different levels of metabolite combinations produced byLactobacillus plantarumon growth performance, fecal microflora, volatile fatty acids and villi height in broilers Teck C. LOH, Nguyen T. THANH, Hooi L. FOO, Mohd HAIR-BEJO, Bin K. AZHAR Animal Science Journal CrossRef

Mechanisms of action of beta-glucan in postprandial glucose metabolism in healthy men.

To assess whether beta-glucan (which is fermented in the colon) lowers postprandial glucose concentrations through mechanisms distinct from a delayed carbohydrate absorption and inhibits de novo lipogenesis. Administration of frequent small meals each hour over 9 h allows a rate of intestinal absorption to be reached which is independent of a delayed absorption. A group of 10 healthy men received either an isoenergetic diet containing 8.9 g/day beta-glucan or without beta-glucan for 3 days. On the third day, the diet was administered as fractioned meals ingested every hour for 9 h. Laboratory for human metabolic investigations. Ten healthy male volunteers. Plasma glucose and insulin concentrations, glucose kinetics, glucose oxidation, de novo lipogenesis. On the third day, plasma glucose and free fatty acid concentrations, carbohydrate and lipid oxidation, and energy expenditure were identical with beta-glucan and cellulose. Plasma insulin concentrations were, however, 26% lower with beta-glucan during the last 2 h of the 9 h meal ingestion. Glucose rate of appearance at steady state was 12% lower with beta-glucan. This corresponded to a 21% reduction in the systemic appearance rate of exogenous carbohydrate with beta-glucan, while endogenous glucose production was similar with both diets. De novo lipogenesis was similar with and without beta-glucan. Administration of frequent meals with or without beta-glucan results in similar carbohydrate and lipid metabolism. This suggests that the lowered postprandial glucose concentrations which are observed after ingestion of a single meal containing beta-glucan are essentially due to a delayed and somewhat reduced carbohydrate absorption from the gut and do not result from the effects of fermentation products in the colon.

Effect of Fermented Product from Bacillus subtilis on Feed Conversion Efficiency, Lipid Accumulation and Ammonia Production in Broiler Chicks

Effect of Fermented Product from Bacillus subtilis on Feed Conversion Efficiency, Lipid Accumulation and Ammonia Production in Broiler Chicks

The effect of fermentation products on enhanced biological phosphorus removal, polyphosphate storage, and microbial population dynamics

Using anaerobic/aerobic sequencing batch reactors (SBRs) it was found that pre-fermentation of influent glucose resulted in a microbial population capable of enhanced biological phosphorus removal (EBPR). Batch tests indicated the C1-C5 carboxylic acids, except propionate, typically improved phosphorus removal. Branched molecules were superior to their linear isomers. The C1-C5 alcohols did not affect removal. Glucose, propionate, and an amino-acid rich substrate were detrimental. Using NMR spectroscopy it was observed that intracellular forms and locations of phosphorus did not change regardless of the substrate received. Polyphosphate (polyP) was present throughout the cells at the end of aerobiosis. It then degraded to inorganic phosphate via a zero-order enzymatic reaction concentrated at the cell membrane. An anaerobic/aerobic SBR receiving starch, rather than glucose fermentation products, showed only marginal EBPR and did not respond to carboxylic acids or other substrates in batch tests. Pseudomonas and Bacillus were numerous in the glucose system but were not isolated from the starch system. Aeromonas were dominant in the starch system. Although the glucose system showed better phosphorus removal than the starch system, it also showed greater variability. Phosphorus removal varied in a chaotic, but bounded, manner, probably due to population dynamics.

Effect of Feeding Juice Extracted from Ensiled Grass after Varying Times of Fermentation on the Voluntary Food intake of Chopped Hay by Sheep

The voluntary intake of grass silage (VFI) is influenced by the presence of silage fermentation products. Ammonia-N concentration has been used in prediction equations for silage VFI as an indicator of the negative effects of fermentation products upon VFI but accounts for only a small proportion of the variance. The objective of this experiment was to improve understanding of the factors in silage that limit VFI by relating the time-course of the silage fermentation to the development of intake characteristics.Second cut perennial ryegrass was precision chop harvested without wilting. The grass was ensiled untreated (C) or treated (I) with 106Lactobacillus plantarum / g grass (Ecosyl, Zeneca Bio-Products) in 200 l containers (10 / treatment). Two containers / treatment were frozen immediately (0) or after 0.2, 1, 2 or 42 days fermentation to give 10 treatments. Juice was extracted using a cider press from silage immediately on thawing, bulked and then re frozen until required for feeding. For feeding, juice was thawed and maintained at 4° until fed.

Effects of Fermentation Product by Lactobacillus acidophilus on Germination Processes of Several Pasture Seeds

Effects of Fermentation Product by Lactobacillus acidophilus on Germination Processes of Several Pasture Seeds

鯖肉エキス発酵産物が鶏ヒナの成長および肝臓における脂質合成能と脂質含量に及ぼす影響

鯖肉エキス発酵産物が鶏ヒナの成長および肝臓における脂質合成能と脂質含量に及ぼす影響

The fermentative characteristics of anaerobic rumen fungi

Substrate utilization and fermentation characteristics of rumen fungi of the genus Neocallimastix are described. Preliminary observations on the removal of monosaccharides from plant cell walls and the effect of fermentation products on growth of Neocallimastix sp. (isolate R1) are presented. The properties of rumen fungi are discussed in relation to their role in the rumen.

Quantitative Method for Colorimetric Determination of Formate in Fermentation Media

The effects of fermentation products and media supplements on a colorimetric assay for formate were evaluated. Formate was detected at concentrations as low as 0.5 mM in fermentation media.