Lactic Acid Bacteria Population Research Articles

Co-ensiled rice straw with whole sugar beet and its effect on the performance of lactating cows

This study investigated the effect of co-ensiled rice straw (RS) with whole sugar beet (SB) on lactating cows’ performance. Ensiled rice straw (ERS) as control (CGS) was incorporated with immersed corn grains (CG) for 24 h, while the 2nd and 3rd ensiled RS (LSB and HSB) contained SB substituted of 50 and 100% of CG on an energy basis (total digestible nutrients, TDN), respectively. In the experimental diets, D1, D2, and D3, which include CGS, LSB, and HSB provided ad-libitum, respectively, while a concentrated feed mixture (2% of body weight) was offered. The population of lactic acid bacteria was slightly higher with fed HSB, relative to LSB and CGS. The OM, CP, EE, NFC, and TCH contents of CGS were slightly higher than LSB and HSB, while the opposite happened with the aNDFom, and ADFom contents. The digestibility of DM, OM, aNDFom, and ADFom of the D3 group was higher (P < 0.05) than in D1 and D2. The D3 recorded the highest values (P < 0.05) of silage consumption, and palatability. Milk production, fat-corrected milk (FCM), and energy-corrected milk (ECM) were (P < 0.05) higher for cows fed D3 compared with D1 and D2. Fat, protein, lactose, and total solids were trending on the same track. The feed conversion ratio (FCR) of cows fed diet D3 was better than cows fed D1 diet. The level of glucose in the blood increased (P < 0.05) significantly with feeding on HSB than LSB, which was significantly (P < 0.05) higher compared to CGS. In conclusion, co-ensiling of RS with the whole SB plant consider a good method to improve its nutritional value.

Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na2CO3) on whole wheat dough properties.

Whole wheat steamed bread has been recommended for its potential nutritional benefits to human health. Given the positive role of both organic acid and alkali in improving dough development and product quality, the present study investigated the effects of neutralization by addition of alkali (Na2CO3) after dough acidification with traditional Jiaozi starter on the properties of whole wheat dough. The population of yeast and lactic acid bacteria and the acidification level of the dough increased significantly after fermentation with Jiaozi. Incorporation of alkali greatly improved the leavening capacity of the remixed dough and the quality of steamed bread. Jiaozi fermentation and alkali addition changed the water distribution patterns (T2) and affected the secondary structures of gluten protein, starch crystallinity and pasting properties. The storage modulus (G') of the dough increased significantly with the alkali addition, which could be attributed to the promoted cross-linking of the gluten structure and the altered hydration state of the macromolecules. The results of the present study indicate that a combination of Jiaozi fermentation and alkali addition could improve the technological properties of whole wheat dough and the quality of steamed bread. The results will help us to further explore the potential application of moderate acidification and alkali addition in the production of leavened whole wheat products. © 2024 Society of Chemical Industry.

Effects of microencapsulated essential oils and organic acids preparation on growth performance, slaughter characteristics, nutrient digestibility and intestinal microenvironment of broiler chickens

To develop effective antibiotics alternatives is getting more and more important to poultry healthy production. The study investigated the effects of a microencapsulated essential oils and organic acids preparation (EOA) on growth performance, slaughter performance, nutrient digestibility and intestinal microenvironment of broilers. A total of 624 1-day-old male Arbor Acres broilers were randomly divided into 6 groups including the control group (T1) fed with basal diet, the antibiotic group (T2) supplemented with basal diet with 45 mg/kg bacitracin methylene disalicylate (BMD), and four inclusion levels of EOA-treated groups (T3, T4, T5, T6 groups) chickens given basal diet with 200, 400, 600 and 800 mg EOA/kg of diet, respectively. Results showed that compared with the control, the 200 mg/kg EOA group increased average daily gain (ADG) and average body weight (ABW) during the early stage (P < 0.05). EOA addition decreased crypt depth of the ileum (P < 0.05), but villus height to crypt depth ratio was increased by EOA addition at 200 and 400 mg/kg at d 21 (P < 0.05). Compared with the control, dietary addition EOA at 200, 400 and 600 mg/kg increased the lipase activity in the duodenum at d 21 (P < 0.05). Increased lactic acid bacteria population was found in cecal digesta of the 400 mg/kg EOA group at d 21 (P < 0.05), and higher concentration of butyric acid level was observed in cecal digesta at d 21 and d 42 in the 200 mg/kg EOA group compared with the control (P < 0.05). RT-PCR analysis found that dietary EOA addition decreased the gene expression of IL-1β, COX-2 and TGF-β4 in the ileum at d 21 (P < 0.05), while only the 200 mg/kg EOA increased the gene expression of IL-10, TGF-β4, Claudin-1, ZO-1, CATH-1, CATH-3, AvBD-1, AvBD-9 and AvBD-12 in the ileum at d 42 (P < 0.05) compared with the control. In summary, adding 200 mg/kg and 400 mg/kg of the EOA to the diet could improve the growth performance and intestinal microenvironment through improving intestinal morphology, increasing digestive enzymes activity and cecal lactic acid bacteria abundance and butyric acid content, improving intestinal barrier function as well as maintaining intestinal immune homeostasis. The improving effect induced by EOA addition in the early growth stage was better than that in the later growth stage. Overall, the EOA product might be an effective antibiotic alternative for broiler industry.

Heat-resistant lactic acid bacteria inoculants modulated the bacterial microbiota and fermentation quality of whole plant maize silage after long-term storage in the subtropical area

In tropical or subtropical areas, high temperatures and prolonged storage time usually result in poor fermentation quality, poor aerobic stability and dry matter loss of silages. This study explored the effect of heat-resistant Lactobacillus buchneri TSy1–3 (LB), Lactobacillus rhamnosus BDy3–10 (LR), and their combination (M) on the nutritional characteristics, fermentation parameters and microbiota of whole plant maize silage during long-duration ensiling in the subtropical area. The results showed that long-term ensiling naturally led to a decrease in water-soluble carbohydrate, neutral detergent fiber and acid detergent fiber concentrations. In contrast to the control treatment, LB, LR and M reduced the coliform bacteria population and the nutrient loss, while increased lactic acid bacteria population and acetic acid and propionic acid concentrations after 180 d of fermentation. Moreover, they helped to increase Lactobacillus abundance and made it still dominate the bacterial community during long-term storage. The negative/positive ratio was higher in the LR and LB treatments when compared with the control treatment, suggesting that LR and LB increased the stability of the bacterial community networks. The heat-resistant inoculants rapidly produced lactic acid to modulate the bacterial community composition during 60 d of ensiling, while generated more acetic acid and propionic acid to alter the microflora during 180 d of ensiling. This may be caused by predicted functions indicating that metabolism pathways were modulated by different inoculations and storage times. Overall, heat-resistant lactic acid bacteria improved the nutritional and fermentation quality of ensiled forage and regulated the bacterial community during long-term storage in the subtropical region.

Comparing the effect of phytobiotic, coccidiostat, toltrazuril, and vaccine on the prevention and treatment of coccidiosis in broilers

This study compared 2 herbal anticoccidiosis drugs (water-soluble and feed-additive drugs) with monensin coccidiostat, toltrazuril (TTZ, anticoccidiosis drug), and Livacox Q (anticoccidiosis vaccine) in terms of their effects on the prevention and treatment of coccidiosis in broilers. In this study, 280 Ross 308 broiler chickens (a mix of both genders) were used in a completely randomized design with 7 treatments and 5 replications each including 8 chickens per replicate. On d 21 of rearing, all experimental groups, except for the negative control group (NC), were challenged with a mixed suspension of common strains of Eimeria, and the intended indices were assessed, including performance indices, number of oocysts per gram (OPG) of feces, intestinal injuries, and the total number of intestinal bacteria. In addition, the NC and the group receiving the monensin had greater body weight gain (BWG) (P < 0.05). At the end of week 6, the monensin group had the highest feed intake (FI), while the water soluble medicine treatment resulted in the lowest feed intake (P < 0.05). Regarding the lesion scores on day 28, the highest and lowest rates of jejunal injuries were observed in the positive control group (PC), the monensin and vaccine group respectively. The rate of oocysts excretion (oocysts per gram of feces = OPG) on different days was higher in the PC group, and the use of monensin could further reduce excretion compared to the other groups (P > 0.05). Based on a comparison of the population of lactic acid bacteria between the NC and both medicinal plant treated groups, the use of these products could increase the population of these types of bacteria. Moreover, the population of Escherichia coli was less considerable in the NC and herbal powder groups (P < 0.05). Overall, similar to commercial medicines, the herbal medicines used in this project can be effective in the prevention and treatment of coccidiosis and can improve profitability in broiler rearing centers by improving intestinal health.

Revalorization of agave bagasse in the obtention of type II sourdough inoculated with Lactococcus lactis NRRL B-50307

Sourdough is an ancient culture comprising flour and water, and fermented to allow leavening capacity from wild yeasts, producing bread that is preferred by the consumers. Agave bagasse (AB) is an abundant by-product in Mexico, rich in fiber and carbohydrates, but mostly wasted. This work aimed to revalorize AB as an ingredient for wheat sourdough. Different ratios (5%, 10%, and 15%, by weight) of AB powder were mixed with wheat flour, hydrated with 10% (w/v) water, and incorporated with Lactococcus lactis (NRRL B-50307). The fermentation was monitored for 6 days; physicochemical parameters (pH, titratable acidity [TTA], leavening capacity) were analyzed, and sourdough bread was produced. The population of lactic acid bacteria, yeasts, and molds, and adaptation of the added strain were monitored. Leavening capacity increased during fermentation, and L. lactis grew about 2 log CFU/day. Analysis of the sourdough showed a pH range of 3.6–4.9, and TTA ranged from 8 mg/mL to 11 mg/mL of lactic acid. Proximate analysis (%, w/w) revealed 28.95 ± 0.4 protein, 12.33 ± 0.98 fat, 37.68 ± 0.65 total carbohydrates, and 1.04 ± 0.32 ash. Sourdough bread added with AB + L. lactis showed significantly higher (p < 0.05) firmness (35.42 N ± 0.034 N) and volume (70.24 mL ± 4.67 mL) than using wheat only (20.48 N ± 4.04 N, and 49.10 mL ± 6.35 mL, respectively). AB is a good source of fiber and other compounds like minerals, suggesting its potential as a food ingredient, and encouraging the agave industry towards more sustainable development.

Lactic acid bacteria administration from Jember tempeh (Indonesia) as a probiotic candidate in intestinal physiology and histology of mice strain Balb-C

Abstract. Azizah SN, Rosida, Hidayah AN, Dwijayanti AR. 2023. Lactic acid bacteria administration from Jember tempeh (Indonesia) as a probiotic candidate in intestinal physiology and histology of mice strain Balb-C. Biodiversitas 24: 6969-6978. The lactic acid bacteria of tempeh have been studied for their potential as a probiotic with highly beneficial effects on health. This study aimed to investigate the potential of lactic acid bacteria from Jember tempeh on white mice's intestinal physiology and histology. The highest population of lactic acid bacteria isolated from three Jember tempeh types with GYP solid media was found in the Kaliwates tempeh (TK) at 2.74 × 108 cells/ml. According to the purification and lactic acid activity, the LAB isolates, encoded as TA.1, TB.1, TK.1, TK.2, and TK.4 are all probiotic candidates. All isolates obtained the optimum growth time at the 15th hour in TA.1 and TB.1 isolates, the 6th hour in TK.1 and TK.2 isolates, and the 8th hour in TK.4 isolate. The administration of LAB probiotics from Jember tempeh on the weight gain of mice presents a sig value of 0.38&gt;0.05, which means an insignificant effect on the weight gain among the group. The solid feces condition of mice was also similar within groups. The administration of LAB probiotics on the intestinal histology of mice presents a sig value of 0.028&lt;0.05, which means a significant effect within groups, showing a similar condition between the consortium administration group and the normal group. Groups TA.1, TB.1, TK.1, TK.4 and control (Lactobacillus acidophillus) had the same intestinal histology, namely partial necrosis. The administration of LAB probiotics from Jember tempeh can also reduce the population of Salmonella and Escherichia coli bacteria more effectively than without the probiotics. Thus, a good treatment group used as a probiotic candidate is a consortium.

Solid state fermentation characteristic of rice straw using herbivore s cecum microbes

This study was aimed at identifying highly capable lignolytic microbes from nature for use in Solid State Fermentation (SSF) of rice straw. The SSF silage was prepared in laboratory scale, as the following treatments: uninoculated (control), Lactobacillus plantarum FCC 123 (LP), fiber-degrading fungi (Aspergillus sp.) from horse cecum (FF), and fiber-degrading bacteria (Enterococcus casseliflavus) from buffalo cecum (FB). Incubation was carried out for a month at room temperature. The observed parameters were: organic acids, water-soluble carbohydrate (WSC), microorganism and nutrient composition. Rice straw SSF that was inoculated with LP showed the highest quality of fermentation, indicated by significant highest lactic acid bacteria (LAB) population, and has the lowest of poor bacteria indicators (coliform, aerobic bacteria, and bacilli). The LP treatment also has the highest LAB content and lowest WSC. Among treatments, FB treatment seems to have given a similar result with LP followed by FF. While the chemical composition seems unaffected by treatments. Compared with the fresh material, all fermentation with and without inoculants has reduced neutral detergent fiber (NDF) and increased acid detergent fiber (ADF), but there were no differences among all treatments. Inoculation of both LP and FB could improve rice straw SSF silage quality, but this system could not improve fiber degradation as well as in liquid state fermentation (LSF). Keywords: Microorganism, Organic acid, Silage, Straw, Water soluble carbohydrate

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce.

The objective of present research is to evaluate the changes in the chemical, microbial, and biogenic amines in Persian fish sauce (Mahyaveh) during 40 days of fermentation. In the current survey, the parameters of salt percentage, pH, total nitrogen concentration, amino nitrogen concentration, Brix, color features, cadaverine, and histamine concentration were measured in the fish sauce. The amino nitrogen content, total protein, Brix, and salt were increased along with the progression of fermentation process. The microbial population of Mahyaveh sauce demonstrated that lactic acid bacteria (LAB), total bacterial count, and Enterobacteriaceae decreased during fermentation. The population of lactic acid bacteria and the total count of bacteria were around one logarithmic cycle lower in the presence of 10% salt than under low salt conditions. Histamine and cadaverine concentrations increased to 43.49 and 42.76 mg/kg during the fermentation period, respectively. As a result, the population density of histamine-producing bacteria rose from 3.00 log CFU/mL at the beginning to 4.58 log CFU/mL at the end of process. The population density of cadaverine-producing bacteria was 3.43 and 5.24 log CFU/mL on the 20th and 40th days of fermentation, respectively. Sensory evaluation results indicated that our sample of fish sauce had an overall acceptability score of 5.1 (good). On the other hand, Principal Component Analysis (PCA) demonstrated a positive correlation between the most of chemical parameters and the fermentation period. The concentration of cadaverine and histamine has a positive association with the pH and type of bacteria producing the biogenic amines.

Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models

Understanding the effects of electromagnetic fields is crucial in the fermentation of cocoa beans, since through precise control of fermentation conditions the sensory and nutritional properties of cocoa beans could be improved. This study aimed to evaluate the effect of oscillating magnetic fields (OMF) on the kinetic growth of the core microbial communities of the Collections Castro Naranjal (CCN 51) cocoa bean. The data was obtained by three different models: Gompertz, Baranyi, and Logistic. The cocoa beans were subjected to different OMF strengths ranging from 0 mT to 80 mT for 1 h using the Helmholtz coil electromagnetic device. The viable microbial populations of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast (Y) were quantified using the colony-forming unit (CFU) counting method. The logistic model appropriately described the growth of LAB and Y under magnetic field exposure. Whereas the Baranyi model was suitable for describing AAB growth. The microbial populations in cocoa beans exposed to magnetic fields showed lower (maximum specific growth rate (μmax), values than untreated controls, with AAB exhibiting the highest average growth rate value at 5 mT and Y having the lowest average maximum growth rate value at 80 mT. The lower maximum specific growth rates and longer lag phases when exposed to magnetic fields compared to controls demonstrate the influence of magnetic fields on microbial growth kinetics.

Effects of Bacillus subtilis on the immune parameters, intestinal morphology and mucin gene expression in broilers exposed to Salmonella enterica challenge

The objective of this study was to evaluate the effect of the probiotic Bacillus subtilis supplementation on bacterial population, morphometry and mucin gene expression of intestine, and on immune response in Salmonella challenged broilers. Treatments were: 1) negative control (no probiotic- no challenging); 2) probiotic treated (no challenging); 3) positive control (no probiotic-salmonella challenging), and 4) Salmonella challenged chicks fed probiotic. Salmonella infection resulted in significant decrease in the relative weight of thymus. In challenged birds, dietary addition of probiotic increased (P&lt;0.0.5) the relative weights of bursa and thymus. Population of lactic acid bacteria was significantly higher in probiotic treated groups as compared to negative control or challenged chickens. Challenged chickens had the lowest count of goblet cells and those received probiotic had the highest goblet cells count. The expression of mucin 2 gene was higher in group received dietary probiotic as compared with other treatments. Difference for gene expression was not found in challenged chickens and the negative control (P&gt;0.05). In conclusion, the dietary inclusion of Bacillus subtilis could alleviate the negative effects of Salmonella infection on intestinal cells and bacterial population and could improve the growth and development of immune organs and function in infected broilers.&#x0D;

The chemical, sensory properties and population of lactic acid bacteria of cangkuk made from beef meat and kepayang endosperm (Pangium edule Reinw) at various fermentation times

Cangkuk is a traditional fermented beef from Indonesia, especially Riau Province, as a specific food where the processing varies according to the ingredients, formulation, and incubation times. Kepayang endosperm is one of the materials used which contain organic acids, tannins, and polyphenol. However, research on beef fermented with addition of kepayang endosperm is still rare. This research was carried out to study the effect of fermentation times to fermented beef in terms of chemical properties, sensory test, and the population of lactic acid bacteria (Lab). A completely randomized design was performed with fermentation time as a treatment, namely: 0 day, 7 days, 14 days, 21 days, and 28 days. Data were analyzed statistically by analysis of variance. The result showed that the fermentation times up to 28 days have no significant effect to nutritional content, and populations of Lab, but significantly increased sensory properties (color, aroma, texture and taste) and could decreased the pH, total titratable acidity (TTA) and panelist acceptance. It can be concluded that fermentation time up to 28 days in processing of fermented beef could maintain nutritional content, populations of Lab, decrease pH, TTA and have good sensory properties.

The shelf life of cooked sausages with reduced salt content

The aim of this study was to compare the microbiological quality of cooked sausages produced with a traditional salt content (2.1%) and reformulated batches with a salt content reduced to 1.7%. The reformulation was tested on two types of comminuted meat products – Špekáčky sausage with a diameter of up to 46 mm or Bologna-type sausages in diameter of 85 mm (Gothaj sausage) or 75 mm (Junior sausage). The total viable count (TVC) increased only slightly during the four-week storage (4 ± 1 °C) of all batches of Špekáčky sausage. Comparing batches 1.7 and 2.1, there is an evident difference in the number of CFU/g, with samples of Špekáčky 1.7 showing numbers of bacteria higher by approximately 1 logarithmic order throughout practically the entire storage period (P = 0.001). The population of lactic acid bacteria (LAB) remained well beneath a value of 5.0 log CFU/g even at the end of the experiment. For Bologna-type sausages, the TVC was either beneath the limit of detection or at its boundary in all samples. LAB were not detected during storage of Bologna-type sausages. The results confirmed that the proportion of salt in cooked sausages can be reduced to 1.7% without negatively affecting the shelf life or safety of the final products.

Resistance of Lactobacillus Sp. SKG 34 in The Digestive Tract of Rats Detected Using Random Amplified Polymorphic DNA Technique

In recent years, interest in probiotics, particularly Lactobacillus strains like Lactobacillus sp. SKG34, isolated from Sumbawa mare milk, has surged due to their potential health benefits. This strain holds promise as a probiotic agent, but understanding its behavior in the gastrointestinal (GI) tract is essential for effective application. This study aimed to investigate the resistance and persistence of Lactobacillus sp. SKG34 in the GI tract of rats. Rats were orally administered the strain at a concentration of 10^8 cells for 30 days. The probiotic’s ability to modulate gut microbiota and improve host health is a key area of interest. By utilizing techniques like PCR-RAPD, this research sought to elucidate the fate of Lactobacillus sp. SKG34 in the complex environment of the rat GI tract. Results revealed a significant increase in LAB population in cecal contents, from 3.06 x 10^9 cfu/g in the control group to 1.25 x 10^10 cfu/g in the probiotic group. RAPD analysis also detected Lactobacillus sp. SKG34 in approximately 23% of the total population of lactic acid bacteria in cecal contents, indicating its resistance and proliferation within the GI tract. Further investigation is warranted to fully understand the potential of Lactobacillus sp. SKG34 as a beneficial probiotic strain for human application.

The Effect of Turmeric, Ginger, and Teak Leaf Nanoparticles Extraction as Feed Additives on the Microbial of Broiler Chickens

This study evaluated the effect of using ginger, turmeric and teak leaf extracts in the form of nanoparticles on the total plate count of lactobacillus, Escherichia coli and Salmonella sp. in broiler chicken manure. 200 broiler chickens were divided into 5 groups allocated in a randomized block design with 5 treatments and 4 replications (10 broiler chickens per replication). Treatment consisted of control (T0) in the form of 100% commercial feed, (T1) in the form of the addition of 0.2% extract, (T2) in the form of the addition of 0.4% extract, (T3) in the form of the addition of 0.6% extract, and (T4) in the form of adding 0.8% extract. This research began with the extract making stage, nanoparticle synthesis stage, data collection and analysis. Samples of feed given, the amount of feed given, the remaining amount of feed given from each animal replication were recorded every day for data collection. Data from this study were tabulated using the Microsoft Excel software program. Data were subjected to ANOVA and followed by Duncan Multiple Range Test at 5% level. The results of the study showed that giving feed additives from ginger, turmeric and teak leaf extracts in the form of nanoparticles had a significant effect (P&lt;0.05) on increasing the Lactobacillus population, reducing the population of Escherichia coli and Salmonella sp. In conclusion, giving feed additives from ginger, turmeric and teak leaf extracts in the form of nanoparticles up to 0.8% increased the population of lactic acid bacteria, reducing Escherichia coli and Salmonella.

Optimization of sodium alginate, taro starch and lactic acid based biodegradable films: Antimicrobial effect on a meat product

Sustainable biodegradable polymer films represent a key response to environmental concerns and food preservation. This study employed response surface methodology (RSM) through a Box-Behnken design, considering three factors sodium alginate (ALG) (0.75–1.5 % w/v), glycerol (G) (0.5–1 % w/v), and lactic acid (LA) (1-3 % v/v), to obtain an optimized biodegradable film (OBF) of taro starch (TAS). The resulting optimal composition was 1.04 % w/v ALG, 0.75 % w/v G, and 1.25 % v/v LA, with a thickness of 0.14 mm and a WVP of 1.05 g·mm/kPa·h·m2. The LA in OBF increased elongation by 23.24 % and demonstrated inhibition areas exceeding 5.00 cm2 against E. coli and L. monocytogenes. FTIR and SEM analysis confirmed the covalent cross-linking between TAS-LA and revealed compatibility among matrix materials. OBF was employed as an active packaging system (T3) in a Spanish chorizo-type meat product to evaluate its physicochemical and microbiological properties. The most significant changes (humidity, weight loss, aw, pH, acidity, hardness) occurred within the first nine days. T3 inhibited the growth of coliforms and reduced populations of mesophiles and lactic acid bacteria by ∼1 log cycle. OBF guarantees meat product quality and microbial properties while supporting sustainable practices through environmentally respectful biodegradation.

Viabilitas Probiotik Asal Fermentasi Maggot (Hermetia illucens) terhadap Suhu dan Lama Waktu Penyimpanan

This study aimed to analyze the viability of probiotics from maggot fermentation under environmental influence i.e., temperature and storage time. The experimental design was a factorial completely randomized design (CRD) using storage time and temperature as factors with 4 replications. The storage time was 3 months with monthly observations while the storage temperatures observed were 4°C, 28°C, 38°C and 48°C. The parameters were physical quality, microbial population, total titrated acid (TTA), and antimicrobial activity. The results showed that probiotics from maggot fermentation were dominated by lactic acid bacteria. The pH of probiotics increased and physical quality changes occured during storage. The yeast and actinomycete populations were not found during month 2 and month 3, respectively, while the population of Bacillus sp. decreased. There was an interaction between storage time and temperature on the population of lactic acid bacteria and TTA. Another interaction was found in the antimicrobial activity produced by probiotics/antibiotics and storage temperature in the third month of storage. Storage time and temperature influenced the physical quality of probiotics, the population of lactic acid bacteria and TTA, while the inhibition zone was influenced by the probiotic/antibiotic solution and storage temperature. It can be concluded that the highest viability of fermented maggot probiotics (LAB) was obtained in the 1st month at a temperature of 38℃.&#x0D; Key words: maggot fermentation, probiotics, storage time, temperature, viability

Microbiota-accessible carbohydrates enhance the biological properties and promote colonization of Lactiplantibacillus plantarum ZDY2013 in the intestinal tract of weaned rats

Effective intestinal colonization is a prerequisite for lactic acid bacteria (LAB) to exert probiotic functions. However, colonization by exogenous LAB is usually transient. Lactiplantibacillus plantarum ZDY2013 is a traditional fermented food source strain with the ability to colonize the host, modulate the gut microbiota and metabolize a wide range of complex carbohydrates. Microbiota-accessible carbohydrates (MACs) can act as growth factors promoting the population of intrinsic intestinal LAB. However, it is unclear whether MACs promote the intestinal colonization of exogenous L. plantarum ZDY2013. Therefore, this study evaluated the ability of different carbohydrates to improve the bioactivity and promote the metabolism of L. plantarum ZDY2013. Specifically, we explored the ability of galacto-oligosaccharides (GOS) to promote the colonization and regulation of intestinal flora homeostasis in a weaned rat model. Results showed that most of the selected carbohydrates effectively promoted fermentation of L. plantarum ZDY2013. In addition, the strain fermented glucose, maltose, or GOS, which increased the surface hydrophobicity and the rate of adhesion to epithelial cells, while effectively producing organic acids that inhibited the proliferation of pathogenic bacteria. Meanwhile, GOS significantly facilitated colonization of L. plantarum ZDY2013 in weaned rats and maintained a higher concentration for a longer period of time. In particular, dietary GOS modulated the intestinal flora by increasing the abundance of beneficial genera in the weaned rats. This study provides a theoretical foundation for further studies on the potential mechanisms of action of functional GOS with L. plantarum ZDY2013 in promoting host’s health.

Biological Selenium Nanoparticles in Quail Nutrition: Biosynthesis and its Impact on Performance, Carcass, Blood Chemistry, and Cecal Microbiota.

This study was conducted to examine the influence of dietary supplementation of biological nano-selenium (BNSe) on productive performance, hematology, blood chemistry, antioxidant status, immune response, cecal microbiota, and carcass traits of quails. In total, 180 Japanese quails (1week old) were randomly allocated into four groups, with five replicates of nine chicks each in a complete randomized design. The 1st group was fed a control diet without BNSe, and the 2nd, 3rd, and 4th treatments were fed diets supplemented with BNSe (0.2, 0.4, and 0.6g /kg feed, respectively). The best level of BNSe in body weight (BW) and body weight gain (BWG) parameters was 0.4g/kg diet. Feed conversion was improved (P < 0.01) by adding BNSe in quail feed compared with the basal diet without any supplementation. The inclusion of different BNSe levels (0.2, 0.4, 0.6g/kg) exhibited an insignificant influence on all carcass traits. The dietary addition of BNSe (0.4 and 0.6g/kg) significantly augmented aspartate aminotransferase (AST) activity (P = 0.0127), total protein and globulin (P < 0.05), white blood cells (WBCs) (P = 0.031), and red blood cells (RBCs) (P = 0.0414) compared with the control. The dietary BNSe supplementation significantly improved lipid parameters, antioxidant and immunological indices, and increased selenium level in the blood (P < 0.05). BNSe significantly increased (P = 0.0003) lactic acid bacteria population number and lowered the total number of yeasts, molds, total bacterial count, E. coli, Coliform, Salmonella, and Enterobacter (P < 0.0001). In conclusion, adding BNSe up to 0.4 and 0.6g/kg can boost the growth, lactic acid bacteria population number, hematology, immunological indices, antioxidant capacity, and lipid profile, as well as decline intestinal pathogens in growing quail.

Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant‐based yogurt

AbstractAs a by‐product of soybean processing, soybean hulls contain soybean hull polysaccharides (SHPS). This study aims to develop a plant‐based yogurt with SHPS addition and assess the consequences of SHPS on the physicochemical properties and growth of lactic acid bacteria (LAB) in yogurts. The study investigated the water holding capacity (WHC), microstructure, rheological properties, texture, pH, organoleptic attributes, volatile compounds, flavor profile, and LAB population. The findings reveal that the addition of SHPS significantly impacted these properties. SHPS improved the physicochemical properties, increased the level of flavor compounds, and improved the organoleptic properties of yogurt. Yogurt with 0.6% SHPS demonstrated superior WHC, texture, rheological properties, and the highest organoleptic evaluation scores. However, when SHPS additions exceeded 0.6%, WHC, texture, and rheological properties of the yogurts decreased. Furthermore, SHPS‐added yogurts contained more LAB compared to yogurt without SHPS. LAB grew better in media with SHPS than in media without glucose. Streptococcus thermophilus grew best among the LAB strains. This study highlights the potential of SHPS in yogurt production and its promising applications in fermented food products.