Lactic Acid Bacteria Population Research Articles

Evolution of male-to-female oral sex as a detection tool of bacterial vaginosis and subsequent infertility

Oral sex is a major risk factor for sexually transmitted infections such as HIV, chlamydia, gonorrhoea, and syphilis, as well as HPV-induced oropharyngeal cancers. However, it is common across races and cultures. Several hypotheses have been proposed for this risk-taking behaviour, such as inducing orgasm in a partner to contribute to ovulation or ejaculation and the detection of partner infidelity. However, among primates, oral sex is routinely performed only by humans. Among other mammals except for bats, this behaviour is not common. Interestingly, humans have a unique vaginal flora mainly composed of lactic acid bacteria, especially Lactobacillus crispatus. This bacterium protects the vaginal mucosa, suppresses sexually transmitted infections, promotes placenta formation, and prevents premature birth. A healthy vaginal flora, mainly composed of lactic acid bacteria, rarely emits an offensive odour. In contrast, in patients with bacterial vaginosis, the population of lactic acid bacteria decreases while the number of anaerobic bacteria increases, and the vagina emits an unpleasant odour. Under these conditions, females have higher risks of sexually transmitted infections, infertility, and premature birth. From the above findings, it can be hypothesized that oral sex performed by a male with a female partner must be a method to evaluate the partner's ease of pregnancy.

The effect of fermented rapeseed meal on production performance, egg quality and hatchability in broiler breeders after peak production

ABSTRACT 1. This experiment was conducted to evaluate the effects of replacing soybean meal (SBM) with different levels of rapeseed meal (RSM) or fermented rapeseed meal (FRSM) on performance, egg quality and hatchability in broiler breeders. 2. RSM was fermented with Bacillus subtilis and Aspergillus niger for 25 d. A total of 140 Ross 308 broiler breeder hens (52 weeks old; 20 per treatment, four hens per cage replicate) were assigned to seven dietary treatments in a completely randomised design involving a control (maize-SBM diet) and a 2 × 3 factorial arrangement, consisting of two types of meal (RSM and FRSM) and three replacement levels (33%, 66% or 100%) for SBM, with one cockerel housed within each cage replicate for 12 weeks. 3. Fermentation increased the population of lactic acid bacteria and crude protein and decreased pH, dry matter, crude fibre and anti-nutrients in FRSM meal compared to RSM (P < 0.05). 4. Body weight gain and egg weight were not affected by RSM or FRSM. Feeding FRSM compared to RSM increased egg production and egg mass (P < 0.05). FRSM or RSM at the level of 100% significantly decreased egg production and egg mass compared to the control group (P < 0.05). Neither types of meal nor levels of replacing significantly affected egg quality variables except eggshell strength. Yolk colour in all experimental treatments was significantly higher than the control group (P < 0.05). By increasing the level of RSM or FRSM in the diet, hatching rate and chicken weight decreased (P < 0.05). 5. Microbial fermentation improved the nutritional value of RSM which could be used to replace SBM with RSM or FRSM at levels lesser than 66% as a suitable protein alternative for broiler breeders.

The Chemical Composition, Fermentation End-Product of Silage, and Aerobic Stability of Cassava Pulp Fermented with Lactobacillus casei TH14 and Additives.

This study evaluated the effects of cassava pulp fermented with Lactobacillus casei TH14, urea, and molasses on its chemical composition, the fermentation end-product of silage, and aerobic stability. A 2 × 2 × 2 factorial arrangement with a randomized complete block design was employed. The first factor: level of L. casei TH14 [L; 0 and 105 cfu/kg fresh matter (FM)], the second factor: level of molasses (M; 0 and 4% DM), the third factor: level of urea (U; 0 and 4% DM), and the number of days of fermentation (7, 14, and 21 days) were evaluated using a statistical block. There were interactions among CSP fermented with different additives on DM content (p &lt; 0.05). The control group (CON) and CSP fermented with L, L×M, and L×U had lower DM contents than U, U×M, and L×U×M. The crude protein of CSP was increased by interaction of L×U and U×M additives (p &lt; 0.05 and p &lt; 0.01, respectively). Interaction effects between L and U and NDF content were detected (p &lt; 0.05). The L×U combination resulted in a significantly lower NDF than the other groups. The interaction between L×U×M had no effect on the change in the CSP fermentation process (p &gt; 0.05). The combination of U×M caused a poorer pH than other groups (p &lt; 0.01). The ammonia-N content was higher than others, when CSP was fermented with L×U (p &lt; 0.01) or U×M (p &lt; 0.05), respectively. The lactic acid levels in fermented CSP were higher (p &lt; 0.01) than in other groups through the L. casei. The interaction between L×U×M had an influence on lactic acid bacteria (LAB) (p &lt; 0.01) and aerobic bacteria (p &lt; 0.01). The highest LAB population (p &lt; 0.01) at 106 cfu/g FM was found in CSP fermented with L. casei and molasses. In conclusion, the current study shows that CSP treated with L×U×M resulted in good preservation by recovering DM, a low number of aerobic bacteria, and greater LAB than other treatments, with the exception of the L×U×M addition. A 21-day fermentation period is advised because it produces products with greater levels of crude protein, lactic acid, acetic acid, and propionic acid.

Population shifts in some faeces and rumen bacteria profiles and subsequent blood LPS and lactate concentrations in lambs in the early period of subacute ruminal acidosis.

It is known that ruminal acidosis can induce harmal population shifts in some ruminal bacteria profiles. However, there is little information related to alterations in faecal and ruminal bacterial communities and relevant serum lipopolysaccharide (LPS) in sheep with subacute ruminal acidosis (SARA). This study aimed to investigate alterations in the defined faecal and ruminal bacteria profiles and serum LPS and blood lactate concentrations in lambs with empirically induced SARA. Fifteen lambs were served and undergone to induce SARA during a 7-day period. Faecal and ruminal samples were taken to measure the pH and to perform the bacteriological works at 0 (just before induction), 8, 9, and 10 days of the challenge. Blood samples were collected to determine the serum LPS and lactate levels. The rumen and faecal samples were cultured to specify colony-forming units (CFU) for Escherichia coli, Streptococcus Group D (SGD), and lactic acid bacteria (LAB). Serum LPS value had no significant increase in the affected lambs with SARA. Significant increasing trends were observed in faecal E. coli and LAB populations (p < 0.01). Rumen bacteriology revealed a rising trend for LAB and a falling trend for SGD populations (p < 0.01). Unlike cattle, LPS appears to be of minor importance in the pathogenesis of SARA in sheep. The increased ruminal and faecal LAB (4.00 × 107 CFU/ml or g) are proposed as valuable biomarkers for improving nutritional strategy and screening SARA in lambs.

The beneficial effects of Lacticaseibacillus casei on the small intestine and colon of Swiss mice against the deleterious effects of 5-fluorouracil.

Intestinal mucositis is one of the most common and important side effects of 5-fluorouracil (5-FU). Currently, there are still no specific and effective protocols for its prevention and treatment. The aim of the present study was to evaluate the effect of oral administration of Lacticaseibacillus casei (L. casei) on the progression of 5-FU-induced intestinal mucositis. Methods: L. casei (1x109 CFU/ml) or saline was orally administered to Swiss mice, beginning 15 days before intestinal mucositis induction by single intraperitoneal 5-FU administration (450 mg/kg). Body weight, number of peripheral leukocytes and fecal lactic acid bacteria were monitored. After euthanasia, on day 18, tissue samples from colon and each small intestine segment were collected for histopathology. Jejunal tissues were collected and evaluated for iNOS and TNF-alpha immunoexpression, IL-1-beta, IL-6 and TNF-alpha levels, malonaldehyde (MDA) accumulation, invertase activity and factor nuclear kappa B (NFkB-P65) gene expression, toll like receptor-4 (TLR-4), mucin-2 (MUC-2), occludin and zonula occludens-1 (ZO-1). The positive impact of L. casei on 5-FU-induced leukopenia was observed, but not on 5-FU-induced weight loss in mice. L. casei reduced 5-FU-induced inflammation in the colon and small intestine (p<0.05). Decreased TNF-α, IL-1β, IL-6 (p<0.05) and MDA (p<0.05) levels, as well as decreased iNOS and TNF-alpha protein expressions (p<0.05) were found in the jejunum from L casei group. In addition, L-casei down-regulated NFKB-P65 (p<0.05) and TLR-4 (p<0.05) gene expressions and up-regulated MUC-2 and mucosal barrier proteins occludin and ZO-1 gene expressions (p<0.05). Furthermore, greater lactic acid bacteria population (p<0.05) was found in the L. casei group when compared to control groups. Oral L. casei administration can protect the intestine of Swiss mice from 5-FU-induced intestinal mucositis, thus contributing to overall health.

Natural Gum from Flaxseed By-Product as a Potential Stabilizing and Thickening Agent for Acid Whey Fermented Beverages

The valorization of food industry by-products is still a major challenge. Here, we report the production of acid whey fermented beverages stabilized with flaxseed gum (derived from oil industry by-product). Four variants of drinks were prepared: (1) fermented whey (W), (2) fermented whey with milk powder added (5% w/v) (WMP), (3) fermented whey with flaxseed gum added (0.5% w/v) (WFG1) and (4) fermented whey with flaxseed gum added (1.0 % w/v) (WFG2). The beverages were kept in refrigerated conditions (5 ± 1 °C) for 28 days. Alterations in lactic acid bacteria population, pH, titratable acidity, water activity, syneresis, viscosity, acetaldehyde content, color, consumer acceptance, bio-active compounds and antioxidant activity were identified. The findings revealed that flaxseed gum addition significantly enhanced bacteria survivability and improved the viscosity of acid whey at a level comparable with milk powder, meeting consumer acceptance criteria. The beverages were characterized by normative physicochemical properties and showed high antioxidant activity and free amino acids level. The use of valuable by-products from the dairy and oil industries opens up a promising route for the production of innovative beverages, which is in accordance with the principles of circular economy and the idea of zero waste.

Effect Of Additional Probiotic In Cattle Feed On Cattle's Consumption And Growth Rate

This study aimed to determine the level of feed consumption, weight gain of cattle, and to calculate the population of lactic acid bacteria (LAB) and pathogenic bacteria Escherichia coli and Salmonella in cattle feces in order to determine the effect of giving probiotics on the digestive system of cattle. The research object used was 10 bali cattle with a weight of about 90-120 kg. The data in this study were analyzed by experimental design using analysis of variance to determine the effect of giving probiotics to cattle feed on cattle weight gain. The treatment in question includes G0 with treatment in the form of feeding with a composition of 60% forage, 15% palm cake, 25% cassava, and 100 ml molasses. Meanwhile, G1 was treated with the same feed as G0, but added with 100 ml of probiotic Probio_FM. Based on the results of the study, it is known that probiotics given to cattle feed showed no significant effect on the level of feed consumption and body weight of cattle where cattle with non-probiotic feed had a higher average consumption level than cattle on probiotic feed. Furthermore, this causeed the average weight gain of non-probiotic cattle to be higher than that of probiotic cattle. In addition, it was known that the population of Lactic Acid Bacteria in the feces of probiotic cattle showed a higher number of LAB colonies compared to non-probiotic cattle with numeric values of 3.6x108, 3.3x109, and 2.7x1010. This proved that giving probiotics to bali cattle with a concentration of 100 ml / 100 kg of feed was able to increase the concentration of lactic acid bacteria in the digestive system.

Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing.

The aim of the current study was to assess the efficacy of Na-alginate edible films as vehicles for delivering lactic acid bacteria (LAB) with functional properties to sliced cheeses, with or without high-pressure processing (HPP). A three-strain LAB cocktail (Lactococcus lactis Τ4, Leuconostoc mesenteroides Τ25 and Lacticaseibacillus paracasei Τ26) was incorporated into Na-alginate solution in a final population of 9 log CFU/mL. The cheese slices (without or with HPP treatment at 500 MPa for 2 min) were packaged in contact with the LAB edible films (LEFs), and subsequently vacuum packed and stored at 4 °C. Cheese slices without the addition of films, with or without HPP treatment, were used as controls. In all cases, microbiological, pH and sensory analyses were performed, while the presence and the relative abundance of each strain during storage was evaluated using Random Amplified Polymorphic DNA-PCR (RAPD-PCR). In addition, organic acid determination and peptide analysis were performed using high-performance liquid chromatography. The results showed that in cheeses without HPP treatment, the microbiota consisted mostly of mesophilic LAB and lactococci (>7.0 log CFU/g), while HPP caused a reduction in the indigenous microbiota population of approximately 1–1.5 log CFU/g. In the LEF samples, the populations of mesophilic LAB and lactococci were maintained at levels of >6.35 log CFU/g during storage, regardless of the HPP treatment. Sensory evaluation revealed that the LEF samples without HPP had a slightly more acidic taste compared to the control, whereas the HPP-LEF samples exhibited the best organoleptic characteristics. RAPD-PCR confirmed that the recovered strains were attributed to the three strains that had been entrapped in the films, while the strain distribution during storage was random. Overall, the results of the study are promising since the functional LAB strains were successfully delivered to the products by the edible films until the end of storage.

Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage.

The present study was aimed to evaluate the improvement potential of tea polyphenols (TPP) on silage characteristics and bacterial community. Stylo ensiled with TPP (0, 0.2 or 0.4%, on a fresh basis) were analyzed for fermentation parameter, protein fraction, antioxidant activity and bacterial community after 7, 14, 30 and 60 days fermentation. The addition of TPP resulted in the decrease (P < 0.05) of pH values (5.09 vs. 4.91), dry matter loss (11.77 vs. 8.02% DM), butyric acid concentration (1.64 vs. 1.02% DM) and ammonia-N proportion (13.69 vs. 8.98% CP, on Day 30) of stylo silage as well as the increase (P < 0.01) of lactic acid bacteria population (6.17 vs. 7.54 cfu/g FM) and true protein content (6.03 vs. 7.44% DM), particularly at the first 30 days of ensiling. It somewhat enhanced the antioxidant capacity of style silage at the early stage, and altered the bacterial community of stylo silage, with Clostridium_sensu_stricto_1 and Lachnoclostridium_5 much decreased but Enterobacter and Clostridium still being the dominant genera. It is suggested that TPP could help improve fermentation quality and nutrient preservation of stylo silage, and delay proteolysis process and antioxidant decay.

The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion.

The purpose of this study was to investigate the bioaccessibilities of total phenolic compounds, carotenoid profile, antioxidant activity, and Lactic acid bacteria (LAB) survival in fermented mango juice (MJs) obtained from three mango cultivars after exposure to an in vitro gastrointestinal digestion model. The MJs from three cultivars (‘Sabre’, ‘Peach’, and ‘Tommy Atkins’) were fermented using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56), and their combination (L56 + 75). Fermented MJs were digested and fractions: gastric (GF), intestinal (IF), and dialysis (DF) were analyzed for total polyphenolic content (TPC), antioxidant activity (FRAP), 1-diphenyl-2-picrylhydrazyl (DPPH), and 2.2-azinobis-3-ethyl-benzothiazoline–6-sulfonic acid (ABTS). In addition, the carotenoid content and the LAB population were determined from the GF and IF. After digestion, TPC decreased while fermentation improved its bioaccessibility. L75-fermented ‘Sabre’ MJs had the highest bioaccessible TPC in the GF (75.65%), IF (50.10%), and DF (32.52%) while L56 ‘Peach’ MJs increased the β-carotene bioaccessibility by 1.32-fold at GF and IF (1.21-fold). When compared to the other two juices, ‘Sabre’ and ‘Peach’ MJs fermented with L75 showed the highest IC50 values for DPPH and ABTS. Generally, L75-fermented ‘Sabre’ MJs had the highest LAB survival at both GF (7.57 Log CFU/mL) and IF (7.45 Log CFU/mL) and hold potential as probiotic juices. L56-fermented ‘Sabre’ MJs would ensure the delivery of four times the carotenoid recommended dietary allowance (RDA) to a target site in the body while L75-fermented ‘Peach’ MJs could be used to effectively counteract oxidants in the body system.

Genotypic and Phenotypic Characterization of Lactic Acid Bacteria Associated with Silage Fermentation of Pineapple Residue

The natural populations of lactic acid bacteria (LAB) and silage quality of pineapple residue silage were investigated in this study. A total of 34 LAB strains originally isolated from pineapple residue silage were characterized and identified by phenotypic and genotypic methods. These LAB strains were Gram-positive and catalase-negative bacteria, which were divided into four groups: Lactiplantibacillusplantarum (52.9%), Levilactobacillus brevis (14.7%), Lacticaseibacillus paracasei (17.6%) and Leuconostoc citreum (14.7%). Lactiplantibacillus plantarum was the dominant species. Homofermentative strains accounted for 70.5%. After 30 days of ensiling, the pineapple residue silage could be well preserved with low pH value (3.65) and high content of lactic acid (75.57 g/kg of DM). In this study, LAB populations of pineapple residue silage fermentation were investigated, which indicated that pineapple residue silage was a potential good animal feed source. In addition, this result will be valuable for screening-appropriate inoculants aimed at improving the quality.

Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking

One of the alternatives to SO2 as an antimicrobial is the use of bioprotection yeasts, which colonize the medium preventing the proliferation of undesirable microorganisms. In this work, the bioprotective effect of a mixed inoculum formed by Torulaspora delbrueckii/Lachancea thermotolerans during fermentation was evaluated. For this purpose, fermentations were carried out using this mixed inoculum and the populations of yeasts, lactic bacteria and acetic bacteria, and the physical–chemical parameters of the wines obtained were studied. The results were compared with those obtained in spontaneous fermentation with and without SO2. The different fermentation strategies caused a differentiation in the yeast species present during fermentation. Regarding populations of lactic acid bacteria, results showed that the effect of the addition of the mixed inoculum was comparable to that exerted by SO2. On the other hand, due to the high sensitivity of acetic acid bacteria to SO2, the sulfite vinifications showed a lower population of acetic acid bacteria in the early stages of fermentation, followed by the vinifications with the mixed inoculum.

Antioxidant Activities of Co-Encapsulated Natal Plum (Carissa macrocarpa) Juice Inoculated with Ltp. plantarum 75 in Different Biopolymeric Matrices after In Vitro Digestion.

Biopolymeric systems that co-encapsulate probiotics and bioactive compounds ensure timely delivery in the gastrointestinal tract. Cyanidin 3-sambubioside is the dominant anthocyanin in Natal plum (Carissa macrocarpa). This study aims at the co-encapsulation of Natal plum (Carissa macrocarpa) juice inoculated with Lactiplantibacillus plantarum 75 (Ltp. plantarum 75) by freeze-drying using pea protein isolate, maltodextrin, and psyllium mucilage and evaluating their release in vitro. An encapsulation efficiency of >85% was noted in lactic acid bacteria (LAB) survival and anthocyanin content. Freeze-drying produced pinkish-red powder, rich in polyphenols and LAB (>6 Log CFU mL−1) after 14 days of storage. Natal plum juice + maltodextrin + pea protein isolate + psyllium mucilage + Ltp. plantarum 75 (NMPeaPsyB) showed the highest LAB population (6.74 Log CFU mL−1) with a survival rate of 81.9%. After digestion, NMPeaPsyB and NMPeaPsy had the highest LAB survival (>50%) at 67.5% and 67.5 ± 0.75%, respectively, and the highest bioaccessibility of cyanidin 3-sambubioside in Natal plum juice than the other co-encapsulation with other biopolymers. NMPeaPsy and NMPeaPsyB showed phenolic stability in the gastric phase and controlled release in the intestinal simulated phase. The antioxidant activities had strong correlations with cyanidin 3-sambubioside. The results confirmed that microencapsulation is important for improving stability and allowing for the development of functional foods.

Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties.

To improve the nutri-functional quality of chickpea flour by fermentation with selected lactic acid bacteria (LAB) to formulate functional legume-derived products. A Randomized Complete Block Design was carried out to assess the influence of experimental conditions (presence/absence of Lactiplantibacillus plantarum CRL2211 and/or Weissella paramesenteroides CRL2182, temperature, time and dough yield) on LAB population, acidification, antinutritional factors and total phenolic contents (TPCs) of chickpea flour. Fermentation with both strains for 24h at 37°C produced an increase in LAB (up to 8.9log CFU/g), acidity (final pH 4.06), TPC (525.00mg GAE/100g) and tannin and trypsin inhibitor removal (28.80mg GAE/100g and 1.60mg/g, respectively) higher than the spontaneously fermented doughs. RAPD and Rep-PCR analysis revealed that fermentation was dominated by L. plantarum CRL2211. Molecular docking and dynamics simulations were useful to explain LAB enzyme behaviour during fermentation highlighting the chemical affinity of LAB tannases and proteinases to gallocatechin and trypsin inhibitors. Compared with other processing methods, fermentation was better than soaking, germination and cooking for increasing the techno-functional properties of chickpea flour. Fermented doughs were applied to the manufacture of crackers that contained 81% more TPC and 64% more antioxidant activity than controls. Fermentation for 24h at 37°C with selected autochthonous LAB was the best method for improving the quality of chickpea flour and derived crackers type cookies. Chickpea is suitable for the development of novel functional foods. Fermentation with selected LAB would improve the final product quality and bioactivity. The combination of experimental and simulation approaches can lead to a better understanding of the fermentation processes to enhance the properties of a food matrix.

Growth competition between lactic acid bacteria and Listeria monocytogenes during simultaneous fermentation and drying of meat sausages – A mathematical modeling

Listeria monocytogenes is a significant foodborne health hazard in many products and may survive and grow when making fermented meat sausages. The objective of this study was to investigate the competition between lactic acid bacteria (LAB) and L. monocytogenes during simultaneous fermentation and drying (SFD) of meat sausages.Sausages made from irradiated ground beef (90% lean), salt, sugar, and sodium nitrite were inoculated with a 4-stain cocktail of LAB (2 Lactobacillus plantarum and 2 Lb. brevis strains) and a 5-strain cocktail of L. monocytogenes, individually or in combination, and incubated (30 °C, relative humidity 76%) for 5 days to undergo SFD. The changes in the populations of LAB and L. monocytogenes were monitored to determine the growth kinetics and examine the competitive growth between the two.L. monocytogenes grew in the sausage samples unhindered without LAB but was suppressed by LAB during SFD. The interaction between LAB and L. monocytogenes could be described by a modified Lotka-Volterra equation. The decreases of pH and aw in sausages could be related to the SFD time using segmented linear models. The competition model could accurately predict the growth of LAB and L. monocytogenes during SFD and may be used to improve the safety of semi-dry and dry fermented meat sausages.

Application of Lactobacillus inoculant from various rice paddy (Oryza sativa) to total mixed ration silage microbial composition

Abstract. Wahyudi A, Hendraningsih L, Sutawi S, Siskawardani DD. 2022. Application of Lactobacillus inoculant from various rice paddy (Oryza sativa) to total mixed ration silage microbial composition. Biodiversitas 23: xxxx. Evaluation of microorganisms profile of total mixed ration (TMR) silage inoculated with lactic acid bacteria (LAB) from local rice paddy (Oryza sativa L.) in tropical climate was analyzed to solve the feed management system. This study aimed to compare the effect of local LAB inoculants with commercial strain Lactobacillus plantarum FCC 123 on microorganisms composition of TMR silage in small-scale silage preparation. LAB was isolated from whole crop rice (w) and rice straw (s). Local rice paddy was planted in field around the University of Muhammadiyah Malang, East Java Province, Indonesia. Four rice paddy varieties: Membramo (M), Ciherang (C), Rajalele (R), and Impari (I) were utilized for isolation of LAB. Then, LAB was selected and purified in lactobacilli deMan Rogosa sharp agar (MRSA) and partially stored in dimethyl sulfoxide (DMSO) at -30°C as microbial stock. These selected LAB was used as inoculants at room temperature for 30 days TMR silage incubation. Completely randomized design (CRD) with 6 treatments (T0: TMR without fermentation, T1: TMR silage without inoculants, T2: TMR silage with L. plantarum FCC 123, T3: TMR with Local LAB Cs, T4: TMR silage with local LAB Mw, T5: TMR silage with local LAB Rs) were applied. Microorganism composition of LAB, aerobic bacteria, coliforms, clostridia, and mold was measured as experiment parameters. This research showed that LAB could be isolated and identified from all local paddy rice, both whole crop and straw. The implementation of local LAB on ensilage TMR was not significantly different from commercial L. plantarum FCC 123. Both local and commercial strains increased LAB population and suppressed harmful microbes (coliform, aerobic bacteria, and mold). The LAB isolates from local paddy rice could well act as an inoculant for TMR silage preparation in tropical climate.

Effects of lactic acid bacteria with bacteriocinogenic potential on the chemical composition and fermentation profile of forage peanut (Arachis pintoi) silage

The objectives of this study were to evaluate the effect of lactic acid bacteria (LAB) with bacteriocinogenic activity isolated from stylo silages on the microbial population, chemical composition and fermentation profile of forage peanut silage (FPS) and to identify LAB species in forage peanut and its silages based on the 16 S rRNA sequence analysis. The experiment was conducted in a completely randomized design with a 5 × 6 factorial arrangement (five inoculants (I) × six fermentation periods (P)) and three replicates. The following inoculants were evaluated: without inoculant (CTRL); a commercial inoculant at a dose of 107 colony forming units (cfu) g-1 fresh matter (CI1); a commercial inoculant at a dose of 105 cfu g-1 fresh matter (CI2); Pediococcus acidilactici strain 10.6 (S1); and Pool of bacteriocinogenic strains (POOL), including S1, P. pentosaceus strain 6.16 and P. acidilactici strain 10.4. The fermentation periods were 1, 3, 7, 14, 28 and 56 days. The largest LAB populations were observed in silages treated with S1 (8.66 log cfu g-1) and POOL (8.69 log cfu g-1). At the end of the fermentation period, a higher content of dry matter (222.53 g kg-1) and lactic acid (66.30 g kg-1) and lower values of pH (4.76) and acid detergent insoluble nitrogen (9.50% of total nitrogen) were observed for silage treated with S1. The screening of LAB from forage peanut silage revealed that P. pentosaceus was the predominant species. In addition, the wild strain of P. acidilactici 10.6 established a desirable microbial population during the fermentation process reflecting a highest lactic acid concentration and lowest pH values after 56 days of fermentation.

The potential of Lactobacillus buchneri isolated from spontaneous rabbit meat fermented - bekasam against Salmonella typhimurium by in vivo evaluation

Abstract. Wulandari E, Yurmiati H, Subroto T, Wismandanu O, Khairani S. 2022. The potential of Lactobacillus buchneri isolated from spontaneous rabbit meat fermented - bekasam against Salmonella typhimurium by in vivo evaluation. Biodiversitas 23: 2304-2310. Rabbit meat bekasam is a traditional fermented food and is considered a healthy and functional food due to its nutrient content and microorganism. Lactic acid bacteria (LAB) was dominant microorganism and Lactobacillus buchneri E3 is one of LAB isolated during fermentation of the bekasam. Lactobacillus buchneri E3 has antimicrobial activity against pathogen bacteria. The present study aimed to investigate in vivo assessment of antimicrobial activity against Salmonella typhimurium using BALB/c mice. Oral administrations of three doses of L. buchneri E3(108, 109, and 1010 CFU/day/mouse) were performed for seven consecutive days. On the 8th day, each animal was inoculated with a single S. typhimurium, and on the 13th day, the mice were sacrificed for observation. The result showed that oral administration of L. buchneri E3 significantly increased the total population of LAB, significantly decreased S. typhimurium populations in the intestines, liver, and spleen, while increasing beneficial bacterial population and maintaining the normal hematology in the mice. The probiotic also maintained the histological examination of spleen and liver. These suggest that L. buchneri E3 is safe and could be used as the starter for fermentation products.

Protective effects of oral administration of mixed probiotic spores of Bacillus subtilis and Bacillus coagulans on gut microbiota changes and intestinal and liver damage of rats infected with Salmonella Typhimurium

AbstractAlthough the intestinal lumen is a significant way to enter pathogens such as Salmonella, they face a dense microbiota in the gut lumen. This community confers health benefits. Probiotics enhance the colonization resistance and direct inhibition of pathogens, which are essential in reducing the incidence and duration of gastroenteritis and histopathological complications of enteric pathogens. In this study, the spores of two probiotic bacteria, Bacillus subtilis and Bacillus coagulans, were fed to rats for 3 weeks through their daily water intake. After that, Salmonella typhimurium was gavaged to the rats. On days 1, 3, 5, and 7 after gavaging, intestinal microbiota were evaluated, and on days 3, 5, and 7 after gavaging, gut and liver histopathological changes were also evaluated. Salmonella caused no changes in the spore and aerobic bacteria population compared to the control group, but it increased anaerobic and coliform bacteria and reduced lactic acid bacteria (LAB). But B. subtilis and B. coagulans reduced anaerobic and coliform bacteria and decreased the LAB population following Salmonella infection. Also, the histopathological evaluation showed that these probiotics attenuated the shortening and fusion of villi, mononuclear cell infiltration, submucosal edema, and epithelial necrosis in the intestine, hepatocyte degeneration, and mononuclear cell infiltration in the liver, which occurred due to Salmonella infection. B. subtilis and B. coagulans help the maintenance of the gut microflora population and reduce the histopathological effects when exposed to Salmonella, which causes the reduction of these pathogen's effects and early recovery.

Variation of Epiphytic Flora Affecting Silage Quality in Pure and Mixed Mung Bean and Sweet Sorghum

This study was carried out to determine the microorganism population affecting silage quality of sweet sorghum and mung bean cultivated with different sowing patterns as mixture or sole crop. Twin row (20×55 cm row spacing), narrow row (55 cm row spacing) and conventional row (75 cm row spacing) were used as mixture sowing patterns. The mixtures were formed based on the plant densities and alternative row numbers of sweet sorghum and mung bean. Sowing was made on alternation rows of 1 row mung bean plus 1 row sweet sorghum (R1:1) and 1 row mung bean plus 2 rows sweet sorghum (R1:2). In pure and mixed cultivations, the plant density of sorghum was 14 plants m-2 while the plant densities of mung bean were 14, 21 and 28 plants m-2. The experiment was planned as two-factors (sowing patterns and mixtures) and was arranged in randomized blocks according to the split plot design with 3 replications. Pure and mixed plants were harvested when the sweet sorghum plant reached the dough stage. Lactic acid bacteria, enterobacteria and yeast and mold populations in the plant epiphytic flora were investigated under experimental factors. There were significant effects of the main factors and their interactions on the plant epiphytic microorganisms. According to the results obtained from the current study, mixed cultivation of sweet sorghum and mung bean in conventional row pattern improved the desired lactic acid bacteria population for silage quality, while reducing the undesirable enterobacteria and yeast and mold population for silage quality. It was determined that the (R1:2) MB14+SS14 mixed cultivation system was the most suitable mixture in conventional row pattern in terms of high lactic acid bacteria population.