Probiotic Research Papers - Academia.edu (original) (raw)

© 2021 Soniya Shetty et al. This is an open access article under the CC BY license (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. Abstract Probiotics are defined as nonpathogenic living microorganisms, that have beneficial effects on host health. The most important and frequently used functional food compounds are probiotics and fermented foods. Functional foods have numerous beneficial nutritional effects. Probiotics dairy foods, idli, dhokla, pickles etc are traditional Indian foods that beneficially affect the host. They improve survival and implantation of live microbial supplements. In our study, probiotics were isolated from Fermented Idli batter. There is a difference observed in the pH of fermented idli batter. It decreases from 6 to 4.3-...

- by
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- Microbiology, Food Science, Social Science Research Network, Probiotic

The growth of aquaculture as an industry has accelerated over the past decades; this has resulted in environmental damages and low productivity of various crops. The need for increased disease resistance, growth of aquatic organisms, and feed efficiency has brought about the use of probiotics in aquaculture practices. The first application of probiotics occurred in 1986, to test their ability to increase growth of hydrobionts (organisms that live in water). Later, probiotics were used to improve water quality and control of bacterial infections. Nowadays, there is documented evidence that probiotics can improve the digestibility of nutrients, increase tolerance to stress, and encourage reproduction. Currently, there are commercial probiotic products prepared from various bacterial species such as Bacillus sp., Lactobacillus sp., Enterococcus sp., Carnobacterium sp., and the yeast Saccharomyces cerevisiae among others, and their use is regulated by careful management recommendations....

- by O. Monroy
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- Aquaculture, Probiotic

Looking for a probiotic formula that will give you better gut health and overall well-being? Look no further than Probiology Gut+. This clinically-backed probiotic provides 250 times better survival rate than standard probiotics, making... more

- by santhoshkumar san
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- Probiotics, Health, Fitness, Gut Microbiota

flora plays an important role in the enterohepatic circuit by breaking bilirubin down into metabolites that are easily excreted in feces and urine as well as by blocking beta-glucuronidase. Newborns lack intestinal flora until about day 3, when the first Lactobacillus and Bifidobacterium colonies begin to appear. [4] By the 2 nd week of life, the number of colonies has grown to resemble those of adults, although studies have shown delayed colonization in babies born by C-section. [4] Research into probiotic usage in some medical fields has made significant progress over the past two decades. While most studies have focused on preventing and treating acute infectious diarrhea and antibiotic-associated diarrhea, probiotics have a broader spectrum and have been successfully used to treat allergic diseases, Helicobacter pylori infections, and in Original Article for the most subjects (45%) in the low-to-intermediate-risk zone, compared to 30% in control Group 1 and 29% in Group 3 (P < 0.05). Eight subjects required light therapy, including two in Group 2 and three in each of control Group 1 and Group 3 (P > 0.05). Conclusions: The use of probiotics to prevent neonatal hyperbilirubinemia or bring down phototherapy admissions does not appear to be cost-effective.

- by GIUSEPPE ESTEBAN GRANDY and +1
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- Neonatology, Probiotic

Probiotics are defined as live microorganisms which confer health benefits to the host when administered in adequate amounts. Many lactic acid bacteria (LAB) strains have been classified as probiotics and fermented foods are an excellent source of such LAB. In this study, novel probiotic candidates from two fermented meats (pancetta and prosciutto) were isolated and characterized. LAB populations present in pancetta and prosciutto were evaluated and Lactiplantibacillus plantarum was found to be the dominant species. The antagonistic ability of selected isolates against LAB and non-LAB strains was investigated, in particular, the ability to produce anti-microbial compounds including organic acids and bacteriocins. Probiotic characteristics including antibiotic susceptibility, hydrophobicity and autoaggregation capacity; and ability to withstand simulated gastric juice, bile salt, phenol and NaCl were assessed. Among the characterized strains, L. plantarum 41G isolated from prosciutto...

- by Jennifer Mahony
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- Food Science, Medicine, Foods, Fermentation

The viability of bacteria in seven probiotic products for animal production available in Bangladesh namely Bactosac, Micro guard, Probac, Poultry Star sol, Gutpro, Clostat 11 and Rumilac were tested. All the products were purchased in local markets. The bacteria in the probiotic product were grown anaerobically using Luria-Bertani (LB) broth and incubated for 13 h at 37° C. The viable bacteria of commercial probiotics ranged between 6.8 ×102 to 2.0×104 cfu/g. The highest values (2.0×104 cfu/g) were found in Microguard and Probac and the lowest value (6.8 ×102) was found in Gutpro. However, viable cells in Microguard and Probac were found lower by four and three logarithmic cycles, respectively, than manufacturer statements (5.0×108/g and 3.0×107/g). The viable cells found in the probiotic products were not accepted as the minimum level of 106 cfu/ml or cfu/g. The results of the present study concluded that viability of bacteria in commercial probiotic products were not found at a minimum level and therefore may not be sufficient for colonization of the animal gut.

- by Premier Publishers and +1
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- Microbiology, Animal Science, Bacteriology, Biology

Vi khuẩn quang dưỡng, đặc điểm sinh trưởng
Purple non‐sulphur bacteria

- by Hai Phan
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- Probiotics, Aquaponics, Wastewater Treatment, Aquaculture

Adi Bagus Siswoyo(C14170028),Departemen Budidaya Perairan, FPIK, IPB
PENDAHULUAN
Peningkatan produksi akuakultur dengan teknologi terus dilakukan. Salah satu peningkatan produksi dengan probiotik sebagai suplemen dalam pakan, sebagai peningkatan kinerja pertumbuhan pada ikan dan peningkatan resistensi terhadap wabah penyakit ikan (Azhar 2013). Selain peningkatan produksi dalam akuakultur telah dilakukan banyak penelitian dalam probiotik yang mampu bertindak sebagai imunostimulan, meningkatkan rasio konversi pakan, memproduksi antibiotik, meningkatkan lingkungan dalam menjaga kualitas air, dan menjadi penghambat pertumbuhan bakteri patogen (Widanarni 2008). Pemberian probiotik dalam akuakultur dapat diberikan melalui pakan, air atau melalui perantara pakan hidup seperti rotifera atau artemia. Pemberian probiotik dalam pakan, mempengaruhi kecepatan pemberian pakan fermentasi di saluran pencernaan, sehingga akan membantu proses penyerapan makanan dalam pencernaan ikan. Fermentasi pakan mampu menguraikan senyawa kompleks sedemikian sederhana sehingga ikan siap digunakan, dan sejumlah mikroorganisme mampu mensintesis vitamin dan asam amino yang dibutuhkan oleh larva hewan air (Supriyanto 2010).Penggunaan probiotik sebagai bentuk pengendalian biologis (biological control) karena perannya dalam membatasi atau membunuh hama dan penyakit, juga berperan dalam peningkatan kualitas air media pemeliharaan ikan. Prinsip dasar kerja probiotik adalah pemanfaatan kemampuan mikroba meningkatkan penyerapan saluran pencernaan ikan dan menciptakan ekosistem yang aman sehingga memberikan keuntungan bagi inang. Senyawa-senyawa racun yang dihasilkan pada metabolisme bakteri probiotik seperti asam laktat, hidrogen peroksida, bakteriosin yang bersifat antimikroba dan antibiotik mampu menekan pertumbuhan bakteri patogen. Efektivitas probiotik jenis mikroorganisme indigenous (asli) yaitu yang diperoleh berasal dari saluran pencernaan dan lingkungan yang sama/mirip dengan hewan inang. Cara memperoleh probiotik yaitu dengan melakukan seleksi bakteri probiotik untuk kesehatan ikan dan sebagai nutrisi bagi ikan. Tujuan seleksi bakteri probiotik juga untuk melihat kemampuan bakteri dalam mensekresi enzim seperti proteinase, amilase, lipase, dan mannanase (Yulvizar et al. 2014). Praktikum tentang probiotik kesehatan dan nutrisi ikan memiliki tujuan mengetahui pencegahan penyakit yang ramah lingkungan dan dapat diterapkan dalam jangka panjang serta kecernaan dari probiotik terhadap enzim yang ada di dalam pencernaan ikan.

- by Adi Bagus Siswoyo
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- Aquaculture, Probiotic, Fish Nutrition and health

Clarias batrachus (Linn.) is widely recognized in Indian sub-continent for its nutritional and economic significance. At present, it remains at a merely vulnerable state. Pathogenic infections, diminution of natural habitats and introduction of allied exotic fishes are the causes of productivity constraint, particularly in Southern Asia. Conversely, African cat fish Clarias gariepinus has been significantly identified as a potential threat to biodiversity, despite being its large scale cultivation across the world. Thus emphasis on indigenous C. batrachus farming is becoming inevitable. Currently, screening of autochthonous probiotic organisms for the cultivation of C. batrachus in semi-intensive manner is getting importance. At the same time, molecular omics-based technologies are also gaining considerable attention to identify potential probiotic markers. This review provides an overall concept of probiotics, its application and future perspectives in relation to the cultivation of C. batrachus.

- by Arindam Ganguly
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- Probiotic

Probiotics are defined as live microorganisms that improve the health of the host when administered in adequate quantities. Nonetheless, probiotics encounter extreme environmental conditions during food processing or along the gastrointestinal tract. This review discusses different environmental stresses that affect probiotics during food preparation, storage, and along the alimentary canal, including high temperature , low temperature, low and alkaline pH, oxidative stress, high hydrostatic pressure, osmotic pressure, and starvation. The understanding of how probiotics deal with environmental stress and thrive provides useful information to guide the selection of the strains with enhanced performance in specific situations, in food processing or during gastrointestinal transit. In most cases, multiple biological functions are affected upon exposure of the cell to environmental stress. Sensing of sublethal environmental stress can allow for adaptation processes to occur, which can include alterations in the expression of specific proteins.

- by mbye mustapha and +2
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- Lactic Acid Bacteria, Probiotic, Environmental Stress, Proteomic Analysis

Currently, various immunotherapeutic treatments are revolutionizing therapies that treat solid neoplasms. For these treatments, within immunotherapy, immune checkpoint inhibitors (ICIs) are the most widely used drugs. Diverse studies have shown the influence of diet and probiotics on the response to ICIs and consequently on the survival rates associated with different neoplasms. The use of various antibiotics, probiotics, and prebiotics has been associated with changes in the gut microbiota, and this, in turn, with resistance to immunotherapy. Together with the above, a lower intake of red meat and greater consumption of a Mediterranean, vegetarian, or vegan diet have led to a new way of understanding the mechanisms of resistance to ICIs. Omega-3 and polyphenol supplements are also powerful regulators of the microbiome whose influence on the immune system. Therefore, this review covers the influence of diet and probiotics on the response to immunotherapy in patients who have solid t...

- by Jose Miramontes-gonzalez
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- Medicine, Immunotherapy, Applied Sciences, Probiotic
- by Ibrahim abaza
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- Biochemistry, Poultry, Probiotic, Antibiotic
- by Prof. Dr. Md Elias Hossain
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- Medicinal Plants, Probiotic

The steady increase in awareness on healthy nutrition today coupled with the wish to keep the immune system strong has seen individuals turn to nutritional supplements and functional foods. Even though there has been a rapid increase in the production of probiotic products, no study has examined what adolescents know about probiotic dairy products, their attitude, or their consumption of the product. The present work therefore aimed to examine the consumption of probiotic foods among adolescents, and to investigate their knowledge of probiotics. The present work was conducted in four secondary schools located in three central districts of Ankara, and one central district of Istanbul in Turkey, involving 2.369 students attending the sixth, seventh, and eighth grades. The scores of female and male adolescents who wanted to add probiotics into beverages were 44.4 and 55.6%, respectively. A statistically significant difference was observed in the demand for the addition of probiotics by gender (p < 0.01). The mean scores of sixth, seventh, and eighth grade students for the statement "probiotic foods are rich in nutrients" were M = 4.08, 3.97, and 3.90, respectively, with a statistically significant difference (p < 0.05). Recent studies also have proven the positive effect of probiotics consumption on diseases specifically seen in children such as infectious diarrhoea, antibiotic-associated diarrhoea, necrotising enterocolitis in very low birth weight infants, and childhood atopy.

- by Semra Sahingoz and +1
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- Probiotics, Adolescent Development, Adolescent, Probiotic

This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. In most cases authors are permitted to post their version of the article (e.g. in Word or Tex form) to their personal website or institutional repository. Authors requiring further information regarding Elsevier's archiving and manuscript policies are encouraged to visit: http://www.elsevier.com/copyright

- by Manoj Tripathi
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- Yeast, Probiotic

Fungal (NAC) and probiotic in amelioration the toxic effects of aflatoxins were investigated. One hundred samples, including (25 each of feed, water, litter an Giza Governorate. from all examined samples(68%), followed by Rhizopus sp. (21%),Cladosporium sp. (6%) and Scopulariopsis sp. (4%) predominantly recovered from the present samples. A.niger detected as the most prevalence aflatoxigenic strains (100%)which produced aflatoxin B levels of (27.0±3.2 samples (50 ± 3.5) with a lower relatively rate of incidence (87.5%). This makes the selection of proper decontamination methods that will effectively decompose divided into 5 groups, each including 7 rabbits. The rabbits of group 1 were kept as the negative control group. While, rabbits in the groups 2, 3, 4 and 5 were orally given AFB animal daily, for 4 weeks. On first day following the administration of AF, NAC was orally administered a dose of250 mg/kg ofb.w. for group 3 (low dose group 4 (high dose). While, the group 5 given probiotic in drinking water (0.5 gram dissolved in 25 liters of water). significant increase in malondialdehyde (MDA) levels of lysated RBCs serum AST, ALT, ALP, urea and creatinine levels. The activity of pancreatic enzymes showed significant increase in serum amyl rabbit's exposure to aflatoxin BI .However, aflatoxin BI gamma globulin together with A/G ratio. The administration of N in GSH, CAT, SOD and GPx compared to aflatoxicated group. In addition, the levels of ALT, AST, plasma amylase and lipase levels w due to the protective effects given by N-acetylcysteine and probiotic. The histopathological necrotic dam as liver and kidney included hepatotoxic effects and inhibition of DNA, RNA and protein synthesis. These changes improved by acetyl cystein to aflatoxicated animal resulted in reduction of the aflatoxintoxic changes through the immune strengthening effect and protection of lipid and protein from oxidative damage.

- by atef A hassan
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- Antioxidants, Histopathology, Aflatoxins, Probiotic

This study aimed to evaluate the blueberry and carrot juice blend as a fermentable substrate for Lactobacillus reuteri LR92, in order to develop a fermented non-dairy functional beverage. Analysis of cell viability, pH, and acidity were performed during the fermentation process. The resistance of the microorganism in the blend, under simulated gastrointestinal conditions and in storage at 4 • C for 28 days, was evaluated at the same time as the antioxidant potential of the fermented juice. After 40 h of fermentation, the L. reuteri population presented a logarithmic growth of three cycles, reaching count records of 10.26 ± 0.23 log CFU/mL and after 28 days of storage at 4 • C, the bacterial population maintained elevated numbers of viable cell (8.96 ± 0.08 log CFU/mL), with increase in the antioxidant capacity of the fermented blend. However, in the test of gastric simulation, the L. reuteri population had a logarithmic reduction of five cycles. In the presence of bile salts, the viability was maintained even after 150 min of incubation. This way, the results suggested that the blueberry and carrot blend juice can be considered as a good medium for the growth of L. reuteri, providing microbiological stability during refrigerated storage with elevated antioxidant capacity, which allows for the development of a non-dairy probiotic beverage.

- by Sandra Garcia and +1
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- Microbiology, Food Science, Nutrition, Food and Nutrition

The biopreservation of foods using bacteriocinogenic lactic acid bacteria (LAB) isolated directly from foods is an innovative approach. The objectives of this study were to isolate and identify bacteriocinogenic LAB from various cheeses and yogurts and evaluate their antimicrobial effects on selected spoilage and pathogenic microorganisms in vitro as well as on a food commodity.LAB were isolated using MRS and M17 media. The agar diffusion bioassay was used to screen for bacteriocin or bacteriocin-like substances (BLS) producing LAB using Lactobacillus sakei and Listeria innocua as indicator organisms. Out of 138 LAB isolates, 28 were found to inhibit these bacteria and were identified as strains of Enterococcus faecium, Streptococcus thermophilus, Lactobacillus casei and Lactobacillus sakei subsp. sakei using 16S rRNA gene sequencing. Eight isolates were tested for antimicrobial activity at 5°C and 20°C against L. innocua, Escherichia coli, Bacillus cereus, Pseudomonas fluorescens, ...

- by Marta Hugas and +1
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- Microbiology, Nutrition and Dietetics, Molecular Biology, Biotechnology
- by Stefania Chessa
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- Bioinformatics, Evolutionary Biology, Microbiology, Computational Biology
- by ONWURAH FRANKBEN
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- Performance, Probiotic, Baker's Yeast
- by Prof. Dr. Md Elias Hossain
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- Medicinal Plants, Probiotic
- by Samir Barrantes
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- Prebiotic, Probiotic
- by El-sayed Abdeen
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- Microbiology, Food Science, Nutrition, Food and Nutrition

Los probiócos representan una alternava para mantener la salud mediante la ulización de las bacterias naturales beneﬁciosas. Estos han sido muy estudiados por lograr mejorar la salud del sistema digesvol. Sin embargo, en los úlmos años se vienen haciendo invesgaciones en el mantenimiento y el tratamiento de la enfermedad periodontal. En este trabajo se resume los datos actualmente disponibles sobre los beneﬁcios potenciales de los probiócos en el periodonto

- by Houshang Lotfollahian
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- Agronomy, Agriculture, Digestibility, Probiotic

Aim: The experiment was conducted to evaluate the effect of swine-origin probiotic Pediococcus acidilactici FT28 on growth, nutrient utilization, health status, meat quality and intestinal morphology in growing female pigs. Materials and Methods: Pigs (n=27) were distributed into three groups (3 replicates of 3 each) and supplemented with basal diet either without probiotics (C) or with a probiotic of dairy-based (Lactobacillus acidophilus NCDC-15; TLact) or swine based (P. acidilactici FT28; TPedic). The probiotics were fed as fermented feed at 200 g/pig/day. At the end of the trial, six pigs from each group were selected for metabolism trial and then sacrificed to determine meat quality and intestinal morphology. Results: Supplementation of both probiotics improved growth performance, whereas feed intake, digestibility of CP and N retention were better (p<0.05) in P. acidilactici FT28-fed group. However , the digestibility of dry matter (DM), organic matter (OM), ether extracts (EE), crude fiber and nitrogen free extract did not show any significant effect on probiotic supplementation. The serum A: G ratio, triglyceride, and cholesterol level were also improved (p<0.05) in TPedic group compared to other treatment groups. Both probiotic supplementations showed lower (p<0.05) serum glucose level with similar protein and albumin value, which indicated good utilization of feed as well as health status of growing pigs. Dressing percentage, vital organ weight, and EE of loin meat were higher (p<0.05) in probiotic-supplemented groups compared to control. However, P. acidilactici FT28-fed animals showed higher (p<0.05) CP and total ash percentage of meat without affecting pH, water holding capacity, and extract release volume of loin muscle. The villi height and crypt depth were better in both supplemented groups compared to control. Conclusion: Results of the present study revealed that P. acidilactici FT28 could serve as better probiotic source in swine production for the better utilization of CP and N-retention in meat with improved health status and intestinal morphology.

- by Veterinary World
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- Probiotics, Animal Nutrition, Pig Farming, Meat quality
- by G. Van Bleek
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- Immunology, Probiotics, Cytokines, Humans

In this study, bacteriocinogenic Lactobacillus plantarum isolates capable of inhibiting food-and feed-borne filamentous fungi from the gastrointestinal tract (GIT) of broiler chicken were identified using 16S rRNA gene sequencing and further evaluated for probiotic properties in vitro. Six potent lactobacilli were selected from one hundred and thirteen isolates for the present study based on their ability to inhibit both pathogenic bacteria and filamentous fungi. They were characterized using various physiological, biochemical and molecular methods. They were acetoin producers, homo fermentative, catalase-negative and producing racemic lactic acid (10-20 mM). All the six isolates exhibited varied sugar utilization and RAPD pattern, indicated their strain level genotypic variation. The 16S rRNA gene sequence and multiplex PCR analysis confirmed that these isolates were Lactobacillus plantarum. The isolates being resistant to low pH (2.0) and bile salt (0.6%) could survive in the gastrointestinal tract of host indicating their potential probiotic application. The isolates were non-pathogenic (γ-hemolytic) and exhibited resistance to antibiotics ciprofloxacin, nalidixic acid, norfloxacin, nitrofurantoin, colistin and streptomycin. They demonstrated strong autoaggregating phenotype ranging from 78% to 86% and showed 49%-61% and 30%-46% coaggregation with E. coli MTCC 728 and L. monocytogenes MTCC 657, respectively. The percentage of hydrophobicity ranged from 16%-33% for all the isolates showing that surface was rather hydrophilic. They exhibited β-galactosidase activity ranging from 1036-1179 MU, bile salt hydrolase activity assisting to reduce serum cholesterol and produced the anti-Listerial bacteri-ocin. The strong inhibitory activity of these isolates against food spoilage molds and bacteria with probiotic properties indicates their potential application as food preservatives.

- by Venkata Satyanarayana Nallala
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- Bioengineering, Microbiology, Molecular Biology, Biotechnology
- by Manoj Tripathi
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- Animal feeding and nutrition, Probiotic
- by Olutayo Alebiosu
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- Food Safety, Antibiotic Resistance, Lactic Acid Bacteria, Infections

Bacillus and Lactobacillus are bacteria that can be used in dry-stock probiotics in vannamei shrimp feed. In this study, it was performed to encapsulate Bacillus and Lactobacillus probiotic bacteria in several carrier materials, including rice flour, talc, and maltodextrin. The purpose of this study was to determine the type of carrier material that can provide the best probiotic character in the encapsulation process which will then be used in vannamei shrimp feed. The method used in this study is experimental method. The study was conducted with the preparation stage and the initial probiotic characterization test. Furthermore, Bacillus and Lactobacillus probiotic encapsulation process used spray drying method to produce powder inoculum, as well as advanced characterization test of bacteria that have been encapsulated. The parameters observed were the viability, resistance to temperature, pH and bile salts. Data were analyzed using ANAVA and Duncan Multiple Range Test. The results...

- by Ratu Safitri
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- Marine Biology, Microbiology, Chemistry, Bacteriology

Background: Although several studies have found probiotics encouraging in prevention of gestational diabetes mellitus (GDM), the evidence for the use of probiotics in diagnosed GDM is largely limited. The aim of this study was to assess the effect of a probiotic supplement capsule containing four bacterial strains on glucose metabolism indices and weight changes in women with newly diagnosed GDM.

- by M. Hajifaraji and +1
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- Supplementation, Probiotic, Gestational diabetes mellitus (GDM)
- by Mark Underwood and +1
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- Microbiology, Probiotic, Bifidobacteria, Microbiota
- by Mijanur Rahman
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- Zoology, Animal Science, Food Science, Probiotics

The genetic modification of an organism involves transferring DNA, the genetic component from a plant or bacterium, or even an animal, into a different organism. The aim of the review study to find out the positive and negative effect of GM crops on human health and environment finally awareness to the people to acceptance the GM crops it beneficial effect from lowest hazard. Opportunity presented by proponents of
GM technology include development in fruit and vegetable shelf- life and organoleptic quality, prosperous nutritional quality and health benefits in foods, elevated protein and carbohydrate content of foods, exalted fat quality, high quality and quantity of meat, milk and livestock. We study various type of review article on GM foods and findings the positive effect it’s the methodology of this paper. In addition, some more common concerns include environmental pollution, unintentional gene alteration to wild plants, probable creation of new viruses and toxins, restricted access to seeds due to patenting of GM food plants, impedance to crop genetic diversity, religious, cultural and ethical
concerns, as well as fear of the unknown. Boosters of GM technology include private industries, research scientists, some consumers, U.S. farmers and regulatory agencies. The result of the study minimizing potential risks and maximizing the profits of GM foods finally it should be approval for us. Because the advantages of GM foods ostensibly far out weight the risks, regulatory agencies and industries engaged in GM
food business. Finally increment public awareness in this technology to prolong worldwide acceptability of GM foods will be reducing in future of food crisis in the world.

- by Rabiul Islam
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- Genetics, Molecular Biology, Probiotic, GMO foods

Background & objectives: The human gut microbiota play a significant role in nutritional processes. The concept of probiotics has led to widespread consumption of food preparations containing probiotic microbes such as curd and yogurt. Curd prepared at home is consumed every day in most homes in southern India. In this study the home-made curd was evaluated for lactic acid bacteria (LAB) with probiotic potential. Methods: Fifteen LAB (12 lactobacilli, 1 Lactococcus, 2 Leuconostoc) and one yeast isolated from home-made curd were evaluated for resistance to acid, pepsin, pancreatin and bile salts; antimicrobial resistance; intrinsic antimicrobial activity; adherence to Caco-2 epithelial cells; ability to block pathogen adherence to Caco-2 cells; ability to inhibit interleukin (IL)-8 secretion from HT-29 epithelial cells in response to Vibrio cholerae; and ability to induce anti-inflammatory cytokine expression in THP-1 monocyte cells. Results: Lactobacillus abundance in fermenting cur...

- by Balakrishnan Ramakrishna
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- Food Science, Probiotics, Food Microbiology, India

Soymilk is a good source of proteins and health-promoting isoflavones, but it contains oligosaccharides that cause flatulence. Fermenting it with probiotic bacteria may reduce the oligosaccharides and enhance its health benefits.The present study determined the growth of different lactic acid bacteria (LAB) in soymilk obtained from soybean varieties grown in Rwanda and the effect of fermentation on oligosaccharides that cause flatulence (stachyose, raffinose and verbascose), and antioxidant activity of fermented soybean milk. After fermentation at 30°C for 24 hours, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactococcus cremoris and Lactobacillus casei attained around 8 log CFU/ml, which is sufficient for probiotic effects. However, only L. reuteri, L. brevis and L. plantarum caused sufficient drop in pH and increase in viscosity characteristic of a good fermented product. Soymilk from different soybe...

- by Samuel Imathiu
- •
- Engineering, Chemistry, Food Science, Food

The composition and environment in the
gut are influenced by some factors for example diet, age
and geographic. This research was conducted to evaluate
the consumption effect of probiotic L. plantarum Mut7 powder on the population of Lactobacillus, lactic acid
bacteria, Bifidobacterium and Clostridium cocoides and the
concentration of short-chain fatty acids. The consumption of
probiotic L. plantarum Mut-7 (2x109
CFU / g) was done for
30 days by 40 student volunteers divided into placebo and
treatment groups. The research design used Randomized
Double-Blind Placebo-Controlled. Results showed that
probiotic L. plantarum Mut-7 consumption resulted
significant increases in L. plantarum and Lactobacillus levels.
While there was no significant change in the number of lactic
acid bacteria, Bifidobacterium, C. coccoides and short-chain
fatty acid concentrations. There was no difference in pH and
fecal quality after probiotic consumption. It can be concluded
that consumption of indigenous probiotic Lactobacillus
plantarum Mut-7 powder for a month by Junior High School
Students was able to increase the population of Lactobacillus
plantarum and Lactobacillus in feces, while the population
of lactic acid bacteria, Bifidobacterium and Clostridium
remained constant. Consumption of L. plantarum Mut-7
was not able to change short-chain fatty acids, pH value and
fecal quality.

- by Diajeng riska fitrianingthias
- •
- Food Science, Probiotics, Food History, Food and Nutrition

The research is aimed at isolating, characterizing, and identifying lactic acid bacteria which have the potential as probiotic agent obtainedfrom the chyme of 34 days-old strain patriot broiler chicken intestine. In order to reach the goal, pour plate and streak plate method on MRS (de Mann Rogosa Sharpe) are used to isolate the bacteria. It is done by adding CaCO 3 0.5% as the indicator of the formation of clean zone around the colony. The incubation is conducted at 37ºC for 48 hours. The phenotypic characterization process of the obtained isolates are conducted by gram painting, morphology, catalyst test, temperature influence test, pH and salinity toward the growth, fermentation test, and acid formation test from the carbon source. The identification to find out the possibility of BAL genus and species is conducted through profile matching based on the phenotypic characteristic traced by using Bergey's Manual of Determinative Bacteriology. Meanwhile, the potential test on its possibility as probiotic agent is conducted by doing the acid resistance test. The production of lactic acid of each isolate of lactic acid bacteria is measured when the bacteria is already 24 hours-old. The result of the research is 15 isolates of lactic acid bacteria. After the confirmation test is conducted, the characteristics show that there are 4 genuses of lactic acid bacteria, i.e. lactobacillus, pediococcus, streptococcus, and enterococcus. The result of the BAL test in producing the lactic acid shows that the AST 04 isolate has the highest amount of lactic acid, 57.69 %, followed by AST 05 which has 9.41 % lactic acid. The BAL isolate of those chicken faces waste still can grow until the concentration of bail salt reaches 0.5 %.

- by JASH MATHEW
- •
- Lactic Acid Bacteria, Probiotic, Broiler Chickens
- by Ramlan Aziz and +2
- •
- Bioengineering, Chemical Engineering, Probiotics, Biotechnology
- by San Land Young
- •
- Chemical Engineering, Chemistry, Food Science, Nutrition
- by Yassin Dagash
- •
- Probiotics, Biology, Fertility, Health

Background and Aim: Weaning pigs normally suffer from many stressors which have impaired growth performance and immunity. Hydrolyzed yeast has been proposed as an alternative feed additive. The aim of this study was to investigate the effects of various levels of hydrolyzed yeast (HY) supplementation in the feed of weaning pigs on growth performance, diarrhea incidence, immunity, antioxidant capacity, and microbial populations. Materials and Methods: A total of 144 crossbred weaning pigs (Duroc × Landrace × Large White) with a mean body weight (BW) of 7.46 kg were randomly assigned to one of four treatments during a 5-week feeding trial. Treatments consisted of a basal diet without HY inclusion (control), or the basal diet supplemented with HY at 0.5, 1.0, and 1.5 g/kg of diet, respectively. Results: Piglets fed with 1.0 or 1.5 g/kg HY presented significantly increased BW (p=0.009) and decreased incidence of diarrhea (p=0.001). The final BW (p=0.012), average daily gain (p=0.094), a...

- by Chalong Wachirapakorn
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- Probiotics, Animal Nutrition, Animal feeding and nutrition, Probiotic
- by Ashwini Dubey
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- Microbiology, Immunology, Adhesion, Immune modulation
- by Sadaf Ajmal
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- Microbiology, Lactic Acid Bacteria, Microorganisms, Probiotic
- by Martin Playne
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- Microbiology, Food Science, Probiotics, Food