Probiotic Bacteria Research Articles

The Effect of Fermentation and Storage Temperature on the Viability of Lactiplantibacillus plantarum subps. plantarum Dad-13 on Yogurt-Like Drink

This study aims to assess the viability of the cell population during the fermentation process and storage at various temperatures. Probiotic bacteria, Lactiplantibacillus plantarum subsp. plantarum Dad-13, procured from the Center for Food and Nutrition Studies UGM, was utilized as a starter in manufacturing a yogurt-like drink. During the manufacture of the yogurt-like drink, cell counts were evaluated prior to and following a 12-hour fermentation period at temperatures of 30 ℃, 37 ℃, and 42 °C. The samples that have the highest viability cell (30 °C) were selected for further study and stored for 25 days at 26 °C, and for 50 days at 10 °C and 4 °C. The cell count was assessed every 5 days using MRS Media.The result indicates that fermenting at 42 °C led to a notably lower cell growth rate of 0.2 log cycles compared to fermenting at 30 °C and 37 °C, leading to cell growth of 1.37 and 1.31 log cycles, respectively. The viability of Lactiplantibacillus plantarum subsp. plantarum Dad-13 in a yogurt-like drink was not significantly different after being stored for 50 days at temperatures of 10 °C and 4 °C. The decline in cell counts of Lactiplantibacillus plantarum subsp. plantarum Dad-13 in samples stored at 10 °C and 4 °C was 0.65 and 0.34 log cycles, respectively. Conversely, at 26 °C, the viability decreased significantly, resulting in a reduction in number of 2.05 log cycles.

Addition of polyphenolic extracts of Myrtus communis and Arbutus unedo fruits to whey: valorization of a common dairy waste product as a functional food.

Whey, a nutrient-rich byproduct of the dairy sector, possesses high potential for creating novel nutraceutical products. The present study investigates a potential new functional food by incorporating polyphenolic extracts from Myrtus communis and Arbutus unedo fruits into whey in both liquid (LA) and powder (PA) addition forms. Chemical, microbiological, physical stability and antioxidant activity were monitored for 60 days (from T0 to T60). Both LA and PA of fruit extracts remained chemically stable for the whole period, except for A. unedo PA, which showed a decline in polyphenols after T45. Enriched whey samples showed higher antioxidant activity than pure whey. Microbiological analysis revealed the presence of lactic acid bacteria, indicating potential prebiotic effects. However, the high tannin concentration of A. unedo extracts partially modified the casein micelle structure. Whey enriched with Mediterranean fruit extracts shows great potential as a functional food, combining the benefits of plant antioxidants, probiotic bacteria and good stability. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Temporin-Derived Peptides Disrupt the Exopolysaccharide Matrix of Streptococcus mutans to Prevent Related Dental Caries.

Dental caries, the most prevalent oral infectious disease, is closely associated with Streptococcus mutans. This study investigates the antimicrobial properties of the temporin-GHb peptide and its derivatives (GHbR, GHbK, and GHb3K) against S. mutans. These peptides exhibited potent anti-S. mutans activity through a membrane-disruptive mechanism, confirmed by flow cytometry and fluorescence staining assays while showing lower bactericidal effects on beneficial probiotic bacteria. Additionally, they inhibited the biofilm matrix formation by disrupting extracellular polysaccharide (EPS) synthesis, as demonstrated by zymography, qRT-PCR, and sucrose metabolism experiments. In a rat model of S. mutans-induced dental caries, treatment with these peptides significantly reduced the incidence of dental lesions. H&E staining analysis of rat oral tissues confirmed the biosafety of GHb and GHb3K. These findings suggest that temporin-derived peptides effectively target EPS, inhibiting biofilm formation and virulence, offering a promising strategy for preventing dental caries and promoting oral health. The findings suggest potential applications for peptide-based interventions to mitigate biofilm-related issues across various fields, including agriculture, food processing, and healthcare.

Lactobacillus plantarum KAD protects against high-fat diet-induced hepatic complications in Swiss albino mice: Role of inflammation and gut integrity.

Hepatic complications are the major health issues associated with dietary intake of calorie saturated food e.g. high-fat diet (HFD). Recent studies have revealed the beneficial effects of probiotics in HFD fed mice with hepatic complications. Some probiotic Lactic acid bacteria (LAB) e.g. Lactobacillus plantarum have drawn our attention in managing hepatic complications. Here, we aim to elucidate the protective effects of L. plantarum KAD strain, isolated from ethnic fermented food 'Kinema' in HFD-fed mice as, a preventive approach. Eighteen Swiss albino mice were equally divided into 3 groups: Normal Diet (ND), negative control (HFD), and HFD-fed with oral L. plantarum KAD supplementation (LP). All the experimental groups were subjected to specific diet according to grouping for eight weeks. After completion of the regime, subjects were anesthetized and sacrificed. Organs, blood, and fecal samples were collected and stored appropriately. Physical indices, including body weight gain, organ co-efficients were calculated along with assessment of glycemic, lipidomic, hepatic, oxidative stress, inflammatory, and histological parameters. Gut microbiota analysis was performed using 16s V3-V4 fecal metagenomic profiling, and sequencing were done using Illumina Miseq system. Oral administration of L. plantarum KAD is found to significantly (p<0.05) restore metabolic health by normalizing glycemic, lipidomic, hepatic parameters, oxidative stress and inflammatory parameters. Moreover, LP group (7.08±0.52 mg/g) showed significantly (p<0.001) decreased hepatic triglyceride level compared to HFD group (20.07±1.32 mg/g). L. plantarum KAD improved the adipocytic, and colonic histomorphology with significantly better scoring pattern. LP group (1.83±0.41) showed a significantly (p<0.001) reduced hepatic score compared to negative control group (5.00±0.63), showing reduced hepatosteatosis, and immune infiltration. The strain modulated gut health by altering its microbial composition positively towards normalization. In conclusion, the results of the experiment suggest that prophylactic L. plantarum KAD administration has beneficial effects on the onset of HFD induced hepatic complications in mice. Further studies are needed, on this strain for its clinical use as dietary supplement.

Application of probiotic bacteria in ginsenoside bioconversion and enhancing its health-promoting benefits: a review

Application of probiotic bacteria in ginsenoside bioconversion and enhancing its health-promoting benefits: a review

Evaluation of the effectiveness of probiotic bacteria Bifidobacterium BB-12 and Streptococcus thermophilus TH-4 in the prevention of microecological and gastrointestinal disorders in children born by cesarean section

The clinical and laboratory effectiveness of a biocomplex of probiotic bacteria (Bifidobacterium BB-12, Streptococcus thermophilus TH-4) in preventing the development of microecological and gastrointestinal disorders in children born by cesarean section has been studied. A prospective open comparative study was conducted. The main group consisted of 16 healthy newborns born by cesarean section who were treated with a probiotic (Bifidobacterium BB-12, Streptococcus thermophilus TH-4) at 1 dose once a day. Oral administration of the probiotics began immediately after delivery and continued for 14 days. A control group of 21 healthy babies born by caesarian section who did not receive the probiotics during the study period was also included. Bacteriological analysis of fecal samples and assessment of the health status were performed at the ages of 4–5 days, 1 month, and 3 months. In children receiving probiotics, the incidence of infantile intestinal colic was lower at the age of 1 month, opportunistic microflora were less frequently isolated (p&lt;0.01), and signs of inflammation in the intestines were less often detected during the follow-up period, as shown by a coprological study.Conclusion. The effectiveness of using probiotics (Bifidobacterium BB-12 and S. thermophilus TH-4) to prevent microecological and gastrointestinal problems in children born by cesarean section has been demonstrated.

Impact of Probiotic Bacillus sp. Dietary Supplementation on Pancreatic and Intestinal Activities in Seabream Sparus aurata.

The main objective of this study was to investigate the effects of commercial probiotic Bacillus sp. supplementation on seabream Sparus aurata larviculture under culture conditions. In this context, Bacillus was supplemented via rotifer feeding and water and its effects on pancreatic and intestinal enzyme activities as well as aquaculture parameters were evaluated during early life development. In the experimental group, as probiotic three Bacillus sp. spores was introduced via rotifer and larval culture tanks, while the larvae in control group did not feed any probiotic supplementation. At the end of the experiment on 40 days after hatching (DAH), the probiotic-supplemented group exhibited better growth performance and there were statistically differences between in groups of probiotic-treated and control regarding growth parameters (p<0,01), despite insignificant of survival rate (p>0.05). In terms of enzymatic expressions, S. aurata larvae receiving probiotic supplementation through rotifers demonstrated noteworthy (p<0.05) enhancements in specific activities of pancreatic and intestinal enzymes, except for amylase (p>0.05), when compared to the control group. It is concluded that the administration of Bacillus sp. as probiotic bacteria through rotifer supplementation and water intake demonstrates significant positive impacts on both growth parameters and specific activities of main pancreatic and intestinal enzymes of seabream larvae.

Towards the Valorization of Elderberry By-Product: Recovery and Use of Natural Ingredients for Sorbet Formulations

One of the food industry’s greatest challenges is to find natural ingredients capable of conferring antioxidant and color properties. In addition, the agri-food industry generates by-products that are often treated as waste, despite their abundance of phytochemicals that can be recovered and used as food ingredients. This study explores the potential of elderberry pomace, an industrial by-product of juice processing rich in anthocyanins and polyphenols, as a natural food additive in blueberry sorbet. Elderberry pomace was incorporated into the sorbet formulation in powder form or as aqueous extracts at two different concentrations. The analysis of the pomace extract by UHPLC-DAD-MS showed the presence of four anthocyanins: cyanidin-3,5-O-diglucoside, cyanidin-3-O-sambubioside-5-O-glucoside, cyanidin-3-O-sambubioside, and cyanidin-3-O-glucoside. The physicochemical properties of the sorbets such as pH, °Brix, overrun, melting rate, and color were evaluated, as well as their levels of total phenolic compounds, total monomeric anthocyanins, and in vitro antioxidant activity. The potential of sorbets to stimulate the growth of probiotic bacteria was evaluated and a sensory analysis was conducted to assess consumer acceptance. Results indicated that the sorbet containing the more concentrated extract presented higher overrun, faster melting rate, higher contents of phenolic compounds and anthocyanins, and higher antioxidant activity compared to the control. Additionally, this formulation showed a darker hue (lower L* value) and a tendency to stimulate probiotic bacteria. Moreover, the sorbets with pomace in their composition had good consumer acceptability. These findings highlight the potential of elderberry pomace to be used as a natural, sustainable ingredient in the ice cream industry, aligning with growing consumer trends towards healthier and eco-friendly products.

Impact of high-fructose diet and metformin on histomorphological and molecular parameters of reproductive organs and vaginal microbiota of female rat

There are limited data on the effects of a high-fructose diet on the female reproductive system. Although metformin has some functional effects on female fertility, its reproductive outcome on high fructose diet-induced metabolic syndrome is unclear. The aim of the present study is to evaluate the impact of a high fructose diet on histomorphological and molecular parameters of the reproductive organs and vaginal microbiota as well as the treatment potential of metformin. Wistar albino rats were used in the study. The metabolic syndrome model was induced by a high-fructose diet in rats for 15 weeks. Metformin was orally administered once a day for the last 6 weeks. The high-fructose diet increased blood glucose, triglycerides, insulin, and ovarian testosterone levels; however, it reduced ovarian aromatase levels and follicle numbers and caused uterine inflammation. The high-fructose diet-induced molecular abnormalities on ovarian tissue were demonstrated by the downregulation of ovarian insulin signaling pathway proteins and dysregulation of ovarian mitogenic and apoptotic pathway proteins. A high-fructose diet caused vaginal dysbiosis, metformin increased probiotic bacteria in the vaginal microbiota. Our results revealed that metformin improves ovarian impairments by modulating hormonal balance, insulin level, mapk, and apoptotic signaling molecules, as well as regulating the vaginal microbiota.

Metabolic interactions of limosilactobacillus reuteri ZJ625 and ligilactobacillus salivarius ZJ614 in Co-culture: implications for multi-strain probiotics.

Limosilactobacillus reuteri ZJ625 and Ligilactobacillus salivarius ZJ614 are potential probiotic bacteria. The mechanisms of enhanced benefits by muti-strain probiotics are yet fully understood. We elucidated the influence of co-culturing on the metabolite profiles of L. reuteri ZJ625 and L. salivarius ZJ614 to decipher the impacts of co-culturing on metabolic interactions between the strains. L. reuteri ZJ625 and L. salivarius ZJ614 were grown in single and co-cultures in defined media. Bacterial cell metabolites were extracted at the mid-stationary growth phase and analysed using two-dimensional gas-column time-of-flight-mass spectrometry (GCxGC- TOFMS). Mass-spectral data was preprocessed and analysed using unsupervised and supervised methods based on the group allocations. A total of 1387 metabolites were identified, with 18.31% significant metabolites (p<0.05) and 10.17% differential metabolites (p<0.05, VIP>1). The differential metabolites identified include arabinofuranose, methyl-galactoside, N-acetyl-glutamic acid, phosphoric acid, and decanoic acid. The metabolites impacted carbohydrate and amino-sugar metabolism. co-culturing of L. reuteri ZJ625 and L. salivarius ZJ614 influenced the metabolite profiles of the strains and impacted metabolic/biosynthetic pathways, indicating cell-to-cell interactions between the strains.

Saccharomyces boulardii enhances anti-inflammatory effectors and AhR activation via metabolic interactions in probiotic communities.

Metabolic exchanges between strains in gut microbial communities shape their composition and interactions with the host. This study investigates the metabolic synergy between potential probiotic bacteria and Saccharomyces boulardii, aiming to enhance anti-inflammatory effects within a multi-species probiotic community. By screening a collection of 85 potential probiotic bacterial strains, we identified two strains that demonstrated a synergistic relationship with S. boulardii in pairwise co-cultivation. Furthermore, we computationally predicted cooperative communities with symbiotic relationships between S. boulardii and these bacteria. Experimental validation of 28 communities highlighted the role of S. boulardii as a key player in microbial communities, significantly boosting the community's cell number and production of anti-inflammatory effectors, thereby affirming its essential role in improving symbiotic dynamics. Based on our observation, one defined community significantly activated the aryl hydrocarbon receptor-a key regulator of immune response-280-fold more effectively than the community without S. boulardii. This study underscores the potential of microbial communities for the design of more effective probiotic formulations.

Co-encapsulation of probiotic bacteria and fructooligosaccharides in basil seed gum-stabilized double emulsion gels: Probiotic viability and physicochemical properties

Double emulsions (DEs) present many potential applications for encapsulating and protecting probiotics. However, their high instability limit their real applications. To improve the prolonged stability of DEs, Lacticaseibacillus rhamnosus and Lactobacillus gasseri were separately co-encapsulated together in the presence of fructooligosaccharides (FOSs) and basil seed gum (BSG) within the internal (W1) and external (W2) aqueous phases of double emulsion gels (DEGs; W1-sol/O/W2-gel). Physical properties of DEGs, and viability of probiotics during heat processing, gastrointestinal digestion and storage were evaluated. Appropriate physical stability was observed during storage for 28 d at 4 ± 2 °C. The FOSs and microorganism type showed not effect on the droplet size (10.63 to 10.47 µm). Turbidimetry, physical stability, and morphological studies revealed the formation of aggregated droplets after 3 weeks. All DEGs presented high (>90 %) encapsulation efficiency. The viability of microencapsulated probiotics over time (14.89–14.08 %) and against simulated gastrointestinal conditions was higher than that of free cells. The encapsulation of bacteria in W1 in the presence of FOSs led to a significant improvement of viability against heat (only 1.35 % to 6.83 % reduction at 72 °C). L. gasseri showed a higher stability against environmental conditions. Finally, BSG-stabilized DEGs can be considered for increasing the viability of probiotic in functional foods.

Total minor ginsenosides exert anti-fatigue effects via antioxidant, anti-inflammatory, regulating gut microbiota and serum metabolism

Minor ginsenosides have demonstrated notable anti-fatigue capabilities. The aim of this study was to investigate the anti-fatigue mechanisms of total minor ginsenosides (TMGs) derived from a process involving probiotic fermentation and high-pressure steam treatment. The fatigue model was established in BALB/c male mice using weight-bearing swimming and TMGs were administered by orally at a dosage of 200 mg/kg for four weeks. The anti-fatigue mechanisms of TMGs were explored by assessing liver oxidative stress, skeletal muscle inflammation markers, as well as their impact on gut microbiota and serum metabolism. The results indicated that TMGs could significantly increase the levels of SOD, CAT, ATP and Na+-K+-ATPase and enhance the antioxidant capacity by modulating the PGC-1α/KEAP1/NRF2/HO-1 pathway. Meanwhile, TMGs reducing the levels of inflammatory factors TNF-α, IL-1β and IL-6 and inhibited inflammation by modulating the AMPK/TORC2/CREB/PGC-1α pathway. TMGs also regulated the gut microbiota, increasing the abundance of probiotic bacteria and the content of short-chain fatty acids (SCFAs) in the cecum. Serum metabolomics analyses have shown that TMGs can significantly affect the serum metabolic profile of fatigue model mice, regulating metabolic markers through affecting anti-fatigue-related metabolic pathways. In conclusion, TMGs exerted significant anti-fatigue effects through antioxidant and anti-inflammatory effects, and alleviate fatigue by regulating gut microbiota and serum metabolism.

Fermentation of soymilk with Lactobacillus acidophilus enhances the functional attributes and health-promoting properties

Fermented soymilk is a traditional oriental food beverage that has various health benefits due to its bioactive compounds. However, the fermentation process and the probiotic strains used can affect the quality and functionality of fermented soymilk. In this study, we designed to develop a novel functional food by fermenting soymilk with Lactobacillus acidophilus (L. acidophilus), a probiotic bacterium that can improve microbiota present in intestine and modulate the immune system. We evaluated the physicochemical, microbiological and sensory attributes of the fermented soymilk, as well as its total phenolic, flavonoids, free amino acids, antioxidant and anticancer activities. The results revealed that L. acidophilus had ability to grow well and produce lactic acid in soymilk, resulting in a pH of 4.4 and a titratable acidity of 0.72 g of lactic acid per 100 mL after 12 h of fermentation. The fermented soymilk had a smooth texture, a pleasant aroma and a sour taste, and was well accepted by the panelists. The fermented soymilk also exhibited a good amount of total phenolic, flavonoids, free amino acids with high antioxidant activity towards DPPH free radicals (IC50 = 55.51 &amp;micro;g/mL) and the inhibition of human colorectal cancer cells (HCT-116) in a dose-dependent manner (IC50 = 67.13 &amp;micro;g/mL). Overall, these findings suggest that fermented soymilk with L. acidophilus is a novel functional food with potential therapeutic values for the prevention and treatment of oxidative stress, cancer and metabolic disorders.

Genomic Characterization of Lactiplantibacillus plantarum Strains: Potential Probiotics from Ethiopian Traditional Fermented Cottage Cheese

Background: Lactiplantibacillus plantarum is a species found in a wide range of ecological niches, including vegetables and dairy products, and it may occur naturally in the human gastrointestinal tract. The precise mechanisms underlying the beneficial properties of these microbes to their host remain obscure. Although Lactic acid bacteria are generally regarded as safe, there are rare cases of the emergence of infections and antibiotic resistance by certain probiotics. Objective: An in silico whole genome sequence analysis of putative probiotic bacteria was set up to identify strains, predict desirable functional properties, and identify potentially detrimental antibiotic resistance and virulence genes. Methods: We characterized the genomes of three L. plantarum strains (54B, 54C, and 55A) isolated from Ethiopian traditional cottage cheese. Whole-genome sequencing was performed using Illumina MiSeq sequencing. The completeness and quality of the genome of L. plantarum strains were assessed through CheckM. Results: Analyses results showed that L. plantarum 54B and 54C are closely related but different strains. The genomes studied did not harbor resistance and virulence factors. They had five classes of carbohydrate-active enzymes with several important functions. Cyclic lactone autoinducer, terpenes, Type III polyketide synthases, ribosomally synthesized and post-translationally modified peptides-like gene clusters, sactipeptides, and all genes required for riboflavin biosynthesis were identified, evidencing their promising probiotic properties. Six bacteriocin-like structures encoding genes were found in the genome of L. plantarum 55A. Conclusions: The lack of resistome and virulome and their previous functional capabilities suggest the potential applicability of these strains in food industries as bio-preservatives and in the prevention and/or treatment of infectious diseases. The results also provide insights into the probiotic potential and safety of these three strains and indicate avenues for further mechanistic studies using these isolates.

Probiotic Milk and Oat Beverages with Increased Protein Content: Survival of Probiotic Bacteria Under Simulated In Vitro Digestion Conditions.

The increasing prevalence of plant-based dietary preferences, driven by lactose intolerance, allergies, and adherence to vegan diets, has necessitated the exploration of alternative food matrices for probiotic delivery. This study aimed to evaluate the effects of whey protein isolate, pea protein isolate, and soy protein isolate on the viability of L. casei and L. johnsonii during simulated in vitro gastrointestinal digestion. Furthermore, the study investigated the impact of two distinct matrices-cow's milk and an oat-based beverage-on the survival of these probiotic strains. Fermented products were prepared using cow's milk and an oat-based beverage as matrices, with simulated digestion performed following a seven-day storage period at 5 °C. The in vitro digestion model encompassed oral, gastric, and small intestinal phases, with probiotic viability assessed using the plate-deep method at each stage. Before digestion, L. casei exhibited higher populations than L. johnsonii in both matrices. Including 3% soy and pea protein, isolates promoted the growth of L. casei in both fermented milk and oat beverages. However, a marked reduction in probiotic viability was observed during the gastric phase, with L. casei counts decreasing by 6.4-7.8 log cfu g-1 in fermented milk and 3.1-4 log cfu g-1 in oat beverages, while L. johnsonii demonstrated similar reductions. These findings underscore the protective role of dairy components on probiotic viability, while the oat-based matrix exhibited a reduced capacity for sustaining probiotic populations throughout digestion. Future research should focus on optimizing plant-based matrices to enhance probiotic stability during gastrointestinal transit.

Metabolome and microbiome analyses reveal the efficacy of Shen-Fu formula in treating heart failure.

Improvement of strategies to treat heart failure (HF) has been a longstanding global goal and challenge. Shen-Fu formula (SF), as a classic herbal preparation, has demonstrated efficacy in treating HF in clinical settings. However, further understanding of the therapeutic mechanisms of SF is required. In this study, metabolomics and 16S rDNA sequencing were used to analyze the effects of SF on metabolic profiling and gut microbiota in HF rats. After 4 weeks of SF treatment, the cardiac function of HF rats showed improvement, with a significant increase in ejection fraction and fractional shortening, as well as a significant decrease in left ventricular volume and mass. Metabolomics study revealed that SF regulates the levels of substances related to energy metabolism, primarily involving lysophosphatidylcholines and polyunsaturated fatty acids. In addition, we found that SF regulates the structure of the microbial community in HF rats and modulates the balance between probiotic and pathogenic bacteria. Furthermore, the SF combination exhibited a superior effect that was better than the use of each herb separately. These results demonstrate the potential of SF therapy in the management of HF and highlight the role of SF in regulating fatty acid metabolism and gut microbiome during HF.

Dietary Administration Effects of Microbial Exopolysaccharide from Bacillus subtilis P1 on Growth Performance and Immunity in Nile Tilapia (Oreochromis niloticus)

Exopolysaccharide (EPS)-producing bacteria were isolated from the intestines of freshwater fish as prebiotics. Among the isolates, Bacillus sp. P1 was the potent EPS producer, with a high EPS production, and was then identified as Bacillus subtilis P1 based on 16S rRNA and biochemical characteristics. The produced microbial EPS was characterized by its functional groups by FTIR, showing a 90.20% correlation to inulin, while the EPS molecular weight was approximately 105 Da with a high PDI (&gt;1.5). Moreover, the EPS from B. subtilis P1 was assessed for prebiotic properties by growing probiotic bacteria, and significant cell growth occurred in sugar-free TSB with 0.5% EPS (p &lt; 0.05). EPS exhibited approximately 55.37% DPPH radical scavenging at 20 mg/mL and inhibited certain fish pathogens at 400 μg/mL (10–13 mm inhibition zone). Low EPS cytotoxicity was confirmed (&lt;1% hemolysis) prior to use as immunobiotics in Nile Tilapia (Oreochromis niloticus) diet supplementation. Nile tilapia growth and immune response were monitored after feeding with control (C), basal diet (BD), and treatment (T): BD + EPS 5 g/kg. In the T-group, the weight gain (WG), % specific growth rate (SGR), and average daily gain (ADG) significantly increased compared to the control (p &lt; 0.05) by week 4, with no negative effects on blood chemistry parameters. Lysozyme activity and respiratory burst activity in T-groups were significantly higher than the control (p &lt; 0.05), with a 50% RLP survival rate of Nile Tilapia infected by Aeromonas veronii in the T-group after a two-week challenge. On the other hand, the proximate analysis revealed higher protein content in the T-group. These findings suggest that EPS from B. subtilis P1 in fish diets efficiently supports fish growth and stimulates innate immune response in Nile Tilapia, thus showing potential as the immunobiotics for aquaculture.

The effect of pine honey on the viability of probiotics and some properties of probiotic yogurt

In this study, it was aimed to investigate the effect of pine honey on the viability of probiotic bacteria (Lactobacillus acidophilus LA-5®️ and Bifidobacterium animalis subsp. lactis BB-12®️) and some properties of probiotic yogurts. The non-fat dry matter of milk used in yogurt production is standardized to 11%. Milk is divided into 3 groups (A, B, and C). A, B, and C milk groups were inoculated with yogurt culture, yogurt culture + L. acidophilus LA-5 and yogurt culture + B. animalis subsp. lactis BB-12 respectively. Each 3 groups of milk are divided into 3 parts. While pine honey was not added to the first part (control group), 5% pine honey was added to the second part and 7% pine honey to the third part of the milk. Produced yogurt samples were stored at +4 °C for 21 days and physico-chemical, structural, microbiological, and sensory analyzes were performed on the 1st, 7th, 14th and 21st days of storage. According to the results obtained in the study, with the addition of pine honey, hardness and viscosity values of yogurt samples decreased, while water holding capacity values increased. Also, pine honey addition did not have a significant effect on L. acidophilus LA-5 viability, however, the addition of 7% pine honey statistically significantly increased the viability of B. animalis subsp. lactis BB-12. Also, taste scores of yogurts containing probiotic cultures are lower than those of the control group yogurt in sensory analysis. It was determined that the odor, consistency and color scores of the samples were close to each other. Keywords: Pine Honey; yogurt; prebiotic; probiotic; viscosity

Luteibacter sahnii sp. nov., A Novel Yellow-Colored Xanthomonadin Pigment Producing Probiotic Bacterium from Healthy Rice Seed Microbiome.

To explore the rice seed microbiome, our objective was to isolate novel strains of Xanthomonas, a plant-associated bacterium with diverse lifestyles. Four isolates, anticipated to be Xanthomonas based on morphological features of yellow colonies, were obtained from healthy rice seeds. Phylo-taxono-genomic analysis revealed that these isolates formed monophyletic lineages belonging to a novel species within the genus Luteibacter. Pairwise ortho Average Nucleotide Identity and digital DNA-DNA hybridization confirmed their distinct species status. We propose Luteibacter sahnii sp. nov. as a novel species, with PPL193T = MTCC 13290T = ICMP 24807T = CFBP 9144T as the type strain and PPL201, PPL552, and PPL554 as other constituent members. The fatty acid profile of the type strain is dominated by branched fatty acids like Iso-C15:0, consistent with other members of the genus. The novel species displays non-pathogenic attributes and exhibits plant probiotic properties, protecting rice plants from the leaf blight pathogen X. oryzae pv. oryzae. Production of Indole-3-Acetic Acid (IAA) and genomic regions encoding anti-microbial peptides emphasize its potential contributions to plant hosts. This study underscores the importance of employing a combination of phenotypic and genotypic methods in culturomics to enhance our understanding of rice seed microbiome diversity.