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Gagnaire, Valérie, Daniel Mollé, Terje Sorhaug, and Joëlle Léonil. "Peptidases of dairy propionic acid bacteria." Le Lait 79, no. 1 (1999): 43–57. http://dx.doi.org/10.1051/lait:199913.
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Lind, Helena, Anders Broberg, Karin Jacobsson, Hans Jonsson, and Johan Schnürer. "Glycerol Enhances the Antifungal Activity of Dairy Propionibacteria." International Journal of Microbiology 2010 (2010): 1–9. http://dx.doi.org/10.1155/2010/430873.
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Dairy propionibacteria are widely used in starter cultures for Swiss type cheese. These bacteria can ferment glucose, lactic acid, and glycerol into propionic acid, acetic acid, and carbon dioxide. This research examined the antifungal effect of dairy propionibacteria when glycerol was used as carbon source for bacterial growth. Five type strains of propionibacteria were tested against the yeastRhodotorula mucilaginosaand the moldsPenicillium communeandPenicillium roqueforti. The conversion of13C glycerol byPropionibacterium jenseniiwas followed with nuclear magnetic resonance. In a dual culture assay, the degree of inhibition of the molds was strongly enhanced by an increase in glycerol concentrations, while the yeast was less affected. In broth cultures, decreased pH in glycerol medium was probably responsible for the complete inhibition of the indicator fungi. NMR spectra of the glycerol conversion confirmed that propionic acid was the dominant metabolite. Based on the results obtained, the increased antifungal effect seen by glycerol addition to cultures of propionibacteria is due to the production of propionic acid and pH reduction of the medium.
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Ziarno, Małgorzata, Dorota Zaręba, Wiktoria Dryzek, Rozeta Hassaliu, and Tomasz Florowski. "Effect of the Addition of Soy Beverage and Propionic Bacteria on Selected Quality Characteristics of Cow’s Milk Yoghurt Products." Applied Sciences 12, no. 24 (December 8, 2022): 12603. http://dx.doi.org/10.3390/app122412603.
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Many diet trends have emerged over the last few years, including plant-based diets with soya as an important component, while fermented milk beverages have been an integral part of the human diet for thousands of years. However, there is little research on the potential of using propionic bacteria for dairy or plant-based food fermentation. The aim of this study was to evaluate the effects of soy beverage addition and propionic bacterium application on the quality of dairy yoghurt products. Three variants of the products—based on cow’s milk, soya beverages, and mixtures of both—were prepared and then fermented with yoghurt bacteria, propionic bacteria or a mixture thereof. It was found that it is possible to obtain functional yoghurt products based on cow’s milk, as well as milk–soya blends, using a mixture of yoghurt and propionic cultures. The resulting milk, milk–soya, and soya yoghurt products displayed pH values in the correct range and a stable bacterial population during refrigerated storage for 21 days. The refrigerated storage time and the type of culture starter used significantly determined the quality characteristics of the milk, milk–soya and soya yoghurt products, such as their firmness, adhesiveness, and water-holding capacity.
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Boyarineva, I. V., and I. S. Khamagaeva. "Nutritional and protective environmental factors for microbial consortium cultivation." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 4 (March 13, 2023): 96–102. http://dx.doi.org/10.20914/2310-1202-2022-4-96-102.
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Currently, the use of highly active probiotic strains for obtaining consortia with high biochemical and technological potential is relevant and promising in the dairy industry. Such probiotic microorganisms include propionic acid bacteria and Acidophilus bacillus. The creation of a consortium based on Propionibacterium freudenreichii Sh 85 and L. acidophilus makes it possible to develop specialized food products and biologically active additives with high probiotic properties. An inoculate was obtained based on pure cultures of Propionibacterium freudenreichii Sh 85 and L. acidophilus in a ratio of 2:1, which has a high biochemical activity and can provide a high level of enzymatic processes when co-cultured on a dairy medium. The nutrient medium based on whey has been optimized for obtaining the biomass of a consortium of propionic acid bacteria and Acidophilus bacillus. The optimal temperature range for biomass growth is (30±2) °C. The article shows the results of the selection of the optimal amount of cobalt ions in the nutrient medium. For normal biomass growth, high yield of viable cells of Propionibacterium freudenreichii Sh 85 and L. acidophilus cultures and vitamin B12 biosynthesis, a dose of 0.0025 g/l cobalt chloride was selected. The resulting biomass is characterized by a high titer of viable cells of propionic acid bacteria and Acidophilus bacillus 1012 k.f.u./cm3. The accumulation of vitamin B12 is active in the biomass. Cellular biomass is applicable as a biologically active additive for direct consumption and in the dairy industry as a bacterial concentrate.
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Boiarineva, Irina, and Natalia Zambalova. "The use of probiotic cultures in the technology of protein fermented milk products." BIO Web of Conferences 103 (2024): 00082. http://dx.doi.org/10.1051/bioconf/202410300082.
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The article provides a brief justification for the need to create new fermented milk products with probiotic properties based on microbial consortia consisting of thermophilic lactic acid streptococcus, propionic acid bacteria and bifidobacteria. The biochemical activity of consortia has been studied. Data on the synthesis of vitamin B12 in various microbial consortia are presented. A high level of viable cells of propionic acid microorganisms and bifidobacteria was shown when co-cultured with thermophilic streptococcus. The results of the conducted studies have shown the possibility of using microbial consortia consisting of thermophilic lactic acid streptococcus, propionic acid bacteria and bifidobacteria for the production of protein fermented dairy bioproducts.
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Ruijschop, Rianne M. A. J., Alexandra E. M. Boelrijk, and Meike C. te Giffel. "Satiety effects of a dairy beverage fermented with propionic acid bacteria." International Dairy Journal 18, no. 9 (September 2008): 945–50. http://dx.doi.org/10.1016/j.idairyj.2008.01.004.
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Li, Yan, Jiaqi Wang, Jie Mei, Lingxia Huang, and Hongyun Liu. "Effects of Mulberry Branch and Leaves Silage on Microbial Community, Rumen Fermentation Characteristics, and Milk Yield in Lactating Dairy Cows." Fermentation 8, no. 2 (February 18, 2022): 86. http://dx.doi.org/10.3390/fermentation8020086.
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This study investigated the effects of mulberry branch and leaves (MBL) silage on milk yield, ruminal fermentation, and bacteria composition in dairy cows. Thirty-six mid-lactation cows were selected and randomly allocated into three groups. The control group (C) was fed on a total mixed ratio (TMR) diet, while the experimental groups were fed on TMR supplemented with 5% (L) and 10% (H) MBL silage. The experiment lasted for eight weeks, including two weeks of adaption. The results showed that Group H had an increased milk yield, milk fat content (p < 0.05), and 4% feed conversion ratio (p = 0.10). In addition, rumen propionic acid was significantly increased (p < 0.05), while acetate/propionate was significantly decreased (p < 0.05) in the high MBL silage group. The microbiome analysis showed that Bacteroides, Firmicutes, and Proteobacteria were the predominant phyla. Compared with Group C, the abundance of Bacteroides was significantly decreased (p < 0.01), while the Firmicutes and Proteobacteria were increased but not significantly different in Groups L and H. Prevotella was significantly decreased (p < 0.05) in the MBL silage groups, and Succinivibrionaceae_UCG-001 was increased in Group H. The correlation analysis showed that eight bacterial species belonging to Firmicutes were positively correlated with propionic acid. However, four bacterial species belonging to the Bacteroides group were negatively correlated with propionic acid. In conclusion, feed supplementation with about 5–10% of MBL silage could modulate the rumen microbiota and fermentation, and increase the abundance of fiber-digesting, propionic acid synthesis and milk fat-related microorganisms, thus improving milk yield in dairy cows.
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Tasturganova, Elmira, Fatima Dikhanbaeva, Alexandr Prosekov, Gulzat Zhunusova, Bagila Dzhetpisbaeva, and Ainur Matibaeva. "Research of Fatty Acid Composition of Samples of Bio-Drink Made of Camel Milk." Current Research in Nutrition and Food Science Journal 6, no. 2 (August 25, 2018): 491–99. http://dx.doi.org/10.12944/crnfsj.6.2.23.
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Adequate nutrition is the most important determinant of the human health. Taking into account this factor, development of the technology for special purpose dairy products based on camel milk using probiotic starter cultures that will have the ability to destroy toxic metabolites, produce amino acids, volatile fatty acids and synthesize vitamins is the urgent task. In connection with the objective set, we have developed 4 samples of dairy products based on camel milk, and examined fatty acid composition thereof on the basis of the Scientific Research Institute of Biotechnology FSBEI HE Kemerovo Institute of Food Science and Technology (University). In the scientific article four samples of the product based on milk are considered. The first sample of the fermented Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria and Bacterial leaven of thermophilic lactic acid sticks АНВ. The second sample was prepared using Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria. The third sample fermented Bacterial leaven of thermophilic lactic acid sticks Бн and Bacterial leaven of thermophilic lactic acid sticks АНВ. The fourth sample prepared with the addition of Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid sticks Бн. Using the method of chemical ionization with positive and negative ions recording on a chromatographic mass-spectrometer, we determined the content of saturated and unsaturated fatty acids in the samples studied. High content of these acids was found in samples № 1 and № 2. In samples 3 and 4, the acid content was low.
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Boyarineva, I. V., A. B. Podvolotskaya, V. D. Stepochkina, and E. O. Rochin. "Investigation of the biochemical activity of starter compositions enriched with propionic acid bacteria on various raw materials." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 1 (March 13, 2023): 180–86. http://dx.doi.org/10.20914/2310-1202-2023-1-180-186.
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Currently, there is a need to develop an assortment of low-lactose or lactose-free dairy products and plant-based products due to an increase in the number of consumers with lactase deficiency, allergic to cow's milk components, cholesterol problems, etc. For the development of plant and lactose-free bioproducts, it is possible to use various starter cultures enriched with probiotics. Various starter cultures were used in the work, propionic acid bacteria were used as a probiotic. The objects were lactose-free milk and vegetable bases: rice milk, oat milk and coconut milk; the control was selected milk. A comparative analysis of the fermentation process of various compositions of starter cultures enriched with propionic acid bacteria on various raw materials was carried out. The duration of fermentation of vegetable raw materials is 8-10 hours, the acid-forming activity of combined starter cultures is quite high. The number of viable cells of lactic acid and propionic acid bacteria in the obtained bioproducts has a high value and amounts to 107-108 K.O.E. /cm3. This confirms that the nutrient medium for the cultivation of selected starter compositions is favorable, the microflora of the starter composition develops harmoniously. Lactic acid microorganisms and propionic acid bacteria make it possible to obtain fermented biological products with a variety of taste characteristics inherent in a certain type of raw material. According to the results of the research, the developed starter compositions meet the requirements for starter cultures, have valuable technological properties that allow expanding the range of plant and lactose-free biological products.
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Guo, Yansheng, Feifei Wang, Yongxia Mao, Weiyi Kong, Jiandong Wang, and Guijie Zhang. "Influence of Parturition on Rumen Bacteria and SCFAs in Holstein Cows Based on 16S rRNA Sequencing and Targeted Metabolomics." Animals 13, no. 5 (February 21, 2023): 782. http://dx.doi.org/10.3390/ani13050782.
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The rumen fluids from ten cows at Day 3~5 before calving and Day 0 after calving were collected to analyze the composition and quantity of bacterial communities and concentrations of SCFAs. The results showed that the relative abundances of unidentified Lachnospiraceae, Acetitomaculum, Methanobrevibacter, Olsenella, Syntrophococcus, Lachnospira, and Lactobacillus genera were significant increased (p < 0.05), while that of unidentified-Prevotellaceae was notably decreased after calving (p < 0.05). In addition, the concentrations of acetic acid, propionic acid, butyric acid, and caproic acid obviously decreased after calving (p < 0.01). Our findings show that parturition altered the rumen microbiota and their fermentation ability in dairy cows. This study defines a rumen bacteria and metabolic profile of SCFAs associated with parturition in dairy cows.
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Boiarineva, I. V., N. A. Zambalova, and I. S. Khamagaeva. "Technological aspects of innovative milk-based bioproducts." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (July 1, 2022): 012069. http://dx.doi.org/10.1088/1755-1315/1052/1/012069.
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Abstract The strategic goal of modern food technology is to create complete and safe products enriched with biologically active components that ensure the maintenance and activation of vital human functions, and increase the body’s general resistance to aggressive living conditions. The development of functional food products, including bioproducts, is one of the most affordable and effective ways to correct the nutrition and health of modern people. The scientific understanding of a positive effect of functional food products on the human body, on its physiological functions is the most important task of researchers, since this not only makes it possible to clarify the mechanism of favorable action of functional food products on the body, but also to purposefully design new products of this type. One representative of functional food products is probiotics. According to the World Health Organization (WHO), probiotics are living microorganisms or products fermented by them that have a beneficial effect on human health mainly revealed in the gastrointestinal tract [1]. The greatest interest in probiotics arose in the early 70s, when the excessive use of antibiotics, the deterioration of the environmental situation led to violations of human microbiocenosis, as well as the phenomena of antibiotic resistance. In this regard, the strategic task of dairy specialists is to create fermented dairy products with high probiotic properties, which have a diverse positive effect on human health. Currently, various researchers have proposed new methods for the production of kefir using microorganisms with a pronounced probiotic effect. Kefir fungi as a representative of protosymbiotic microbial associations, as well as propionic bacteria, are considered as promising probiotics which positive impact on human health is generally recognized. A biological feature of classical propionic bacteria (compared, for example, with lactic bacteria) is the ability to produce a number of metabolites, including B vitamins, including folic acid, vitamin B12 and bifidogenic factors, the flux of propionic acid (propionates) and polypeptides with antimicrobial and antimutagenic properties, the presence of antioxidant enzymes in cells. The relevant direction of this study is the creation of fermented milk bioproducts based on a consortium of propionic and lactic bacteria of kefir fungal starter enriched with a high number of viable microorganism cells, vitamin B12 having antimutagenic and antioxidant properties. A new microbial consortium based on lactic and propionic bacteria was experimentally created. This paper presents the experimental data on technological features of new milk-based bioproducts taking into account the biochemical activity of a combined starter. The effect of inulin prebiotic on biochemical and rheological properties of bioproducts was studied. The study also shows the characteristics of finished bioproducts, and justifies their high biological value.
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Ağca Küçükaydın, Hayriye Göknur, Göksel Tırpancı Sivri, and Ömer Öksüz. "Propiyonik Asit Bakterileri ile B12 Vitamini Üretimi ve Etkili Parametrelerin İncelenmesi." Turkish Journal of Agriculture - Food Science and Technology 10, sp1 (December 30, 2022): 2815–20. http://dx.doi.org/10.24925/turjaf.v10isp1.2815-2820.5767.
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Propionic acid bacteria (PAB) are extremely important because of the metabolites they produce (vitamins, propionic acid, conjugated linoleic acid, and bioactive peptides). Nowadays, the increasing interest in healthy nutrition has led to the formation of the concepts of probiotics, postbiotics and functionality with studies. Vitamin B12 is one of the postbiotics produced by PAB and is known to be beneficial for human health. Due to its coenzyme feature, it plays a key role in the body process, as well as shows anti-inflammatory properties. The recommended dietary intake of vitamin B12 for adults is 4 μg/day. Although it is highly found in meat products, it is known that the bioavailability of B12 in dairy products is higher. Fermented dairy products, especially products that contain PAB in their natural microflora, are good tools for the production and intake of vitamin B12. In this study, the factors affecting the microbial production of vitamin B12 were examined.
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Vidra, Aladár, András József Tóth, and Áron Németh. "Complex whey utilization: the propionic acid alternative." Waste Treatment and Recovery 2, no. 1 (December 20, 2017): 9–12. http://dx.doi.org/10.1515/lwr-2017-0002.
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Abstract Whey is the complex waste of the dairy industry. Despite the fact, that it has numerous applications (like different form of food supplements), its major amount is still handled as waste. The carbohydrate, protein and lactic acid content, as well as the COD and BOD, are sufficiently high warranting disposal as waste resulting in high costs; however, their levels are insufficient for the cost-effective isolation and purification. Most of the numerous reports on whey utilisation focus on lactose utilization, while lactic acid removal is complex, but necessary, particularly in case of sour whey decontamination. According to our best knowledge among the microbial fermentation, the only lactic acid (as carbon source) utilization process is propionic acid fermentation. Propionic acid is an attractive product with a wide application range. In this study, two propionic acid producing microorganisms were investigated in terms of industrial applicability. The propionic acid producing bacteria are generally characterized by anaerobic metabolism (except the pathogenic P. acne); but, for application in a biorefinery, facultative anaerobe behavior is the most appropriate and cost-effective. In this study, the aero-tolerances of Propionibacterium freudenreichii subsp. shermanii and Propionibacterium acidipropionici were examined; their propionic acid-producing properties (yield, concentration, substrate preference, productivity) were compared.
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Funk, I. A., and E. F. Ott. "Features of selection of microorganisms in the composition of a new probiotic drug for farm animals." Siberian Herald of Agricultural Science 53, no. 8 (September 22, 2023): 85–91. http://dx.doi.org/10.26898/0370-8799-2023-8-10.
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Nowadays, the idea of healthy eating is gaining popularity, which makes consumers interested in environmentally friendly and biologically nutritious animal products. In this regard, the development of probiotic preparations for farm animals and determination of the effectiveness of their use become urgent tasks. Important stages in the creation of new biopreparations are the study and selection of the most suitable strains, as the probiotic effect of the microorganisms included in the inoculum is determined by a set of technologically valuable properties they possess. In the course of the study, technologically valuable properties of 12 strains of lactobacilli and 15 strains of propionic acid bacteria from the Siberian Collection of Microorganisms (Laboratory of Microbiology of Milk and Dairy Products, Siberian Research Institute of Cheesemaking, FSBSI “Federal Altai Scientific Center of Agrobiotechnologies”) were studied in order to include them in the composition of a new probiotic preparation for farm animals. It was found that all the considered strains of lactic acid bacilli actively digested carbohydrates included in the composition of plant substrates, as well as maintained their abundance not below the therapeutically significant level for 60 days. Propionic acid bacteria produced 0.48 ± 0.01 to 0.64 ± 0.06 μg/cm3 of vitamin B12 and remained viable in numbers of tens of millions of cells for 6 months. As a result, two strains of lactic acid bacilli (SCM 673, SCM 681) and three strains of propionic acid bacteria (111, 112, 149) were selected according to the best manifestation of technologically valuable properties as promising for inclusion in the composition of a new probiotic preparation for farm animals.
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DARILMAZ, DERYA ONAL, and YAVUZ BEYATLI. "Investigating Hydrophobicity and the Effect of Exopolysaccharide on Aggregation Properties of Dairy Propionibacteria Isolated from Turkish Homemade Cheeses." Journal of Food Protection 75, no. 2 (February 1, 2012): 359–65. http://dx.doi.org/10.4315/0362-028x.jfp-11-225.
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Propionic acid bacteria have been used widely as starter cultures. However, their potential as probiotics has received little attention. The ability to auto- and coaggregate is a desirable property for probiotics in health-promoting foods. Therefore, in the current study, we assessed the effect of exopolysaccharides produced by dairy propionibacteria strains on the aggregative and hydrophobicity properties. All propionibacteria strains tested showed auto- and coaggregation ability with Escherichia coli ATCC 11229, but the results were strain specific and dependent on exopolysaccharides production and incubation conditions. In addition, propionibacteria strains tested were determined to be highly hydrophilic. Our results indicate that the ability to autoaggregate, together with cell-surface hydrophobicity and coaggregation abilities with an E. coli strain, can be used for preliminary screening in order to identify potentially probiotic bacteria suitable for human or animal use.
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Antone, Unigunde, Inga Ciprovica, Maksims Zolovs, Rita Scerbaka, and Janis Liepins. "Propionic Acid Fermentation—Study of Substrates, Strains, and Antimicrobial Properties." Fermentation 9, no. 1 (December 28, 2022): 26. http://dx.doi.org/10.3390/fermentation9010026.
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Since milk whey is an abundant dairy by-product and a significant threat to the environment, its utilization is of great interest. The study compares valorization of lactose and lactates—the main carbon sources of whey—by fermentation—an environmentally friendly process. Antimicrobials released during fermentation by food-grade bacteria can help increase the microbiological safety of food. Propionic acid—a strong antimicrobial—is obtained mainly by the petrochemical route, yet there is increasing interest in its synthesis in biotechnological pathway. Five strains of propionic acid bacteria (Acidipropionibacterium acidipropionici, Propionibacterium cyclohexanicum, Propionibacterium freudenreichii, Acidipropionibacterium jensenii and Acidipropionibacterium thoenii) were investigated for their ability to produce organic acids and biomass using Na lactate or lactose as carbon sources. Selected fermentates were investigated for their antimicrobial efficacy during in vitro studies with foodborne pathogens: Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus. Results confirm that the production of acids and biomass is considerably influenced by the added carbon source. The tested fermentates have strong and specific antimicrobial activity against Pseudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus. In addition, inhibition of Staphylococcus aureus and Klebsiella pneumonia depends on the activity of produced bacteriocins. The article also discusses the possibility of increasing the antimicrobial activity of fermentates by acidification.
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Funk, I. A., and E. F. Ott. "Selection of probiotic microorganisms in the composition of a new biological preparation for farm animals." Bulletin of NSAU (Novosibirsk State Agrarian University), no. 3 (October 11, 2023): 302–8. http://dx.doi.org/10.31677/2072-6724-2023-68-3-302-308.
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The idea of a healthy diet is gaining popularity, which justifies consumer interest in environmentally friendly and biologically complete livestock products. In this regard, the development and use of probiotic preparations in feeding farm animals and identifying the effectiveness of their use is an urgent task of our time. An essential step in creating new biological products is the study and selection of strains for the composition of the starter since the probiotic effect of microorganisms is determined by the set of natural properties they possess. In this work, the biological and technologically valuable properties of 12 strains of lactobacilli and 15 strains of propionic acid bacteria from the Siberian collection of microorganisms of the laboratory of the microbiology of milk and dairy products of the SRICM FGBNU FANZA (Siberian Research Institute of Cheese Making of Federal State Budgetary Scientific Institution of Federal Altai Scientific Center for Agrobiotechnology) department were studied to include them in the composition of a new probiotic preparation for farm animals. During the research, it was found that all strains of lactic acid rods actively fermented carbohydrates found in plant substrates and maintained their numbers not lower than a therapeutically significant level during 60 days of storage, i.e., showed high technology. Propionic acid bacteria exhibited high biological properties, i.e., they could produce vitamin B12 in amounts from 0.48 to 0.64 μg/cm3 and maintained their viability during six months of storage. As a result of research on the best manifestation of technologically valuable properties, two strains of lactic acid bacilli (SKM673 and SKM-681) and three strains of propionic acid bacteria (111, 112, 149) were selected that were promising for inclusion in the composition of a new probiotic preparation for farm animals.
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Guo, Yong-Qing, Ya-Ru Hu, Su-Ran Liu, Meng Wang, Zhen-Yu Xian, De-Wu Liu, Bao-Li Sun, et al. "Effects of the Oat Hay Feeding Method and Compound Probiotic Supplementation on the Growth, Antioxidant Capacity, Immunity, and Rumen Bacteria Community of Dairy Calves." Antioxidants 12, no. 10 (October 12, 2023): 1851. http://dx.doi.org/10.3390/antiox12101851.
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This study aimed to investigate the effects of the oat hay feeding method and compound probiotics (CMP) on the growth, health, serum antioxidant and immune indicators, rumen fermentation, and bacteria community of dairy calves from 3 to 5 months of age. Forty-eight female Holstein calves (80 ± 7 days of age, 93.71 ± 5.33 kg BW) were selected and randomly divided into four groups. A 2 × 2 factorial design was adopted for the experiment, with the factors of the oat hay feeding method (fed as free-choice or 16.7% in the diet) and compound probiotics (CMP) inclusion (0.15% or 0%) in the pelleted starter. The results showed that, compared with giving oat hay as free-choice, feeding a diet of 16.7% oat hay increased the pelleted starter intake at 1–84 d (p < 0.05), with an average daily gain (ADG) at 61–84 d (p = 0.02); adding CMP to the pelleted starter did not significantly affect body weight, and reduced the fecal index (p < 0.05). Feeding 16.7% oat hay increased the concentration of IgA, IgG, and IgM (p < 0.01), while adding CMP increased the catalase (p < 0.01) and decreased the concentration of malondialdehyde (p < 0.01) in serum. Feeding 16.7% oat hay increased the ruminal concentration of propionic acid (p < 0.05) and isobutyric acid (p = 0.08), and decreased the ruminal pH (p = 0.08), the concentration of acetic acid (p < 0.05), and the ratio of acetic acid to propionic acid (p < 0.01). Feeding 16.7% oat hay reduced the relative abundance of ruminal Firmicutes, Unidentified-Bacteria, Actinobacteria, Prevotella, NK4A214-group, Olsenella, and Actinobacteriota (p < 0.05); adding CMP increased the relative abundance of ruminal Prevotella, Rikenellaceae-RC9-gut-group, Ruminococcus, NK4A214-group, and Ruminococcus (p < 0.05), and decreased the abundance of Desulfobacterora, Prevotella-7, and Erysipelotricaceae-UCG-002 (p < 0.05). In conclusion, feeding a diet of 16.7% oat hay increased the pelleted starter intake and average daily gain, while slightly reducing the ruminal pH values; adding CMP to the pelleted starter resulted in reduced diarrhea incidence, increased serum antioxidant capacity and immunity, as well as ruminal richness and diversity of microorganisms in dairy calves from 3 to 5 months of age.
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Hussain, Nazar, Muhammad Tariq, Per Erik Joakim Saris, and Arsalan Zaidi. "Evaluation of the probiotic and postbiotic potential of lactic acid bacteria from artisanal dairy products against pathogens." Journal of Infection in Developing Countries 15, no. 01 (January 31, 2021): 102–12. http://dx.doi.org/10.3855/jidc.13404.
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Introduction: Probiotic and postbiotic potential of thirty-two strains of lactic acid bacteria (LAB), obtained earlier from artisanal dairy sources in Pakistan, have been investigated against major multi-drug resistant (MDR) and food borne pathogenic bacteria.
Methodology: LAB strains were identified by 16S rRNA gene sequencing and their antibacterial activity was assessed by the microdilution method. Four LAB isolates, Weissella confusa PL6, Enterococcus faecium PL7, and Lactobacillus delbrueckii PL11 and PL13 were shortlisted. Their ability to degrade lactose and safety for human consumption in terms of hemolysis and antibiotic susceptibility were assessed in vitro. The antibacterial components in the cell-free supernatants (CFSs) of isolate cultures were characterized biochemically by HPLC.
Results: Acid neutralization but not protease treatment abolished the antibacterial activity of CFSs. Lactic, acetic and propionic acids were the main acids in the CFSs, and acid production peaked in the stationary phase of growth. The antibacterial activity of the LAB cultures resulted from secretion of organic acids that lowered the pH. The strains exhibited variable ability to degrade lactose and were non-hemolytic and susceptible to the most common antibiotics.
Conclusions: These LAB strains are probiotic candidates for further investigation of their postbiotic role in naturally preserving processed foods and for attenuation of lactose intolerance.
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Бояринева, И. В., Н. А. Замбалова, and Л. М. Качанина. "New protein bioproducts." Food processing industry, no. 12 (December 4, 2023): 57–60. http://dx.doi.org/10.52653/ppi.2023.12.12.011.
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С развитием исследований пробиотиков люди осознали важное влияние кишечных бактерий на здоровье. Пробиотики, как одно из средств вмешательства в человеческую флору, постепенно изучаются и широко используются. Адгезионная способность бактериальных штаммов тесно связана с колонизацией кишечника, поэтому она может заставить штаммы лучше играть пробиотическую роль. Эффекты пробиотиков in vivo включают усиление барьерной функции слизистой оболочки кишечника, улучшение баланса кишечной флоры и стимулирование роста полезных бактерий [1]. Обеспечение современного человека пробиотическими продуктами функционального питания, в состав которых входят полезные микроорганизмы и их метабиотики, оптимизирующие микробиом человека и повышающие качество жизни, является стратегическим направлением биомедицины и пищевой биотехнологии. Высокий пробиотический потенциал бифидобактерий и пропионовокислых микроорганизмов позволяет сочетать их с молочнокислой микрофлорой и создавать биопрепараты с направленными лечебно-профилактическими свойствами. Синергическое действие бифидобактерий, пропионовокислых и молочнокислых культур при совместном культивировании позволит обогатить биопродукты метабиотиками разной направленности действия и значительно повысить пробиотический эффект. В статье представлено краткое обоснование необходимости создания новых кисломолочных биопродуктов с пробиотическими свойствами на основе микробных консорциумов, состоящих из пропионовокислых бактерий, бифидобактерий и термофильного молочнокислого стрептококка. Исследована биохимическая активность консорциумов. В статье показана динамика изменения титруемой кислотности в зависимости от температурных режимов культивирования. Представлены данные о синтезе витамина В12 в различных микробных консорциумах. Необходимо отметить высокий уровень жизнеспособных клеток пропионовокислых микроорганизмов и бифидобактерий при совместном культивировании с термофильным стрептококком. Результаты проведенных исследований показали возможность использования микробных консорциумов, в состав которых входят культуры термофильный молочнокислый стрептококк, пропионовокислые бактерии и бифидобактерии, для производства белковых кисломолочных биопродуктов. Probiotics, as one of the means of intervention in human flora, are gradually being studied and widely used. The adhesive ability of bacterial strains is closely related to colonization of the intestine, so it can make strains play a better probiotic role. The effects of probiotics in vivo include strengthening the barrier function of the intestinal mucosa, improving the balance of intestinal flora and stimulating the growth of beneficial bacteria [1]. Providing modern humans with probiotic functional nutrition products is a strategic direction of biomedicine and food biotechnology. The high probiotic potential of bifidobacteria and propionic acid microorganisms allows combining them with lactic acid microflora, and creating biological products with targeted therapeutic and prophylactic properties. The article presents a brief justification of the need to create new fermented dairy bioproducts with probiotic properties based on microbial consortia consisting of propionic acid bacteria, bifidobacteria and thermophilic lactic streptococcus. The biochemical activity of consortia has been investigated. The article shows the dynamics of changes in titrated acidity depending on the temperature regimes of cultivation. Data on the synthesis of vitamin B12 in various microbial consortia are presented. It is necessary to note the high level of viable cells of propionic acid microorganisms and bifidobacteria when co-cultured with thermophilic streptococcus. The results of the conducted studies have shown the possibility of using microbial consortia for the production of protein fermented dairy bioproducts.
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Hervé, C., A. Coste, A. Rouault, J. M. Fraslin, and M. Gautier. "First Evidence of Lysogeny inPropionibacterium freudenreichii subsp.shermanii." Applied and Environmental Microbiology 67, no. 1 (January 1, 2001): 231–38. http://dx.doi.org/10.1128/aem.67.1.231-238.2001.
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ABSTRACT Dairy propionic acid bacteria, particularly the speciesPropionibacterium freudenreichii, play a major role in the ripening of Swiss type cheese. Isometric and filamentous bacteriophages infecting P. freudenreichii have previously been isolated from cheese. In order to determine the origin of these bacteriophages, lysogeny of P. freudenreichii was determined by isometric bacteriophage type analysis. The genomic DNA of 76 strains were hybridized with the DNA of nine bacteriophages isolated from Swiss type cheeses, and the DNA of 25 strains exhibited strong hybridization. Three of these strains released bacteriophage particules following UV irradiation (254 nm) or treatment with low concentrations of mitomycin C. A prophage-cured derivative of P. freudenreichii was readily isolated and subsequently relysogenized. Lysogeny was therefore formally demonstrated in P. freudenreichii.
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Turgay, Meral, Walter Schaeren, Daniel Wechsler, Ueli Bütikofer, and Hans Ulrich Graber. "Fast detection and quantification of four dairy propionic acid bacteria in milk samples using real-time quantitative polymerase chain reaction." International Dairy Journal 61 (October 2016): 37–43. http://dx.doi.org/10.1016/j.idairyj.2016.03.014.
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Rey, Jagoba, Xabier Díaz de Otálora, Raquel Atxaerandio, Nerea Mandaluniz, Aser García-Rodríguez, Oscar González-Recio, Adrián López-García, Roberto Ruiz, and Idoia Goiri. "Effect of Chitosan on Ruminal Fermentation and Microbial Communities, Methane Emissions, and Productive Performance of Dairy Cattle." Animals 13, no. 18 (September 8, 2023): 2861. http://dx.doi.org/10.3390/ani13182861.
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This study aimed to expand the knowledge about the activity and mode of action of CHI on methanogenesis and rumen microbial populations in vivo. A total of 16 lactating dairy cows were distributed in two groups, one of them receiving 135 mg CHI/kg body weight daily. The effect on productive performance, milk composition, fermentation efficiency, methane emissions, microbial protein synthesis, and ruminal microbial communities was determined. Supplementation with CHI did not affect rumen microbial diversity but increased the relative abundance (RA) of the bacteria Anaeroplasma and decreased those of rumen ciliates and protozoa resulting in a shift towards a lower acetic to propionic ratio. However, no effect on milk yield or methane intensity was observed. In conclusion, supplementing 135 mg CHI/kg body weight increased the RA of Anaeroplasma and decreased those of rumen ciliates and protozoa, both being related to fiber degradation in the rumen in different ways and resulted in a shift of ruminal fermentation towards more propionate proportions, without affecting CH4 emissions, milk yield, or milk composition. Further research with higher doses would be necessary to assess the potential use of this additive as a methane inhibitor.
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Ibacache-Quiroga, Claudia, Karoll González-Pizarro, Mariam Charifeh, Christian Canales, Rodrigo Díaz-Viciedo, Oliver Schmachtenberg, and M. Alejandro Dinamarca. "Metagenomic and Functional Characterization of Two Chilean Kefir Beverages Reveals a Dairy Beverage Containing Active Enzymes, Short-Chain Fatty Acids, Microbial β-Amyloids, and Bio-Film Inhibitors." Foods 11, no. 7 (March 22, 2022): 900. http://dx.doi.org/10.3390/foods11070900.
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Kefir beverage is a probiotic food associated with health benefits, containing probiotic microorganisms and biomolecules produced during fermentation. The microbial composition of these beverages varies among countries, geographical regions, and the substrates, therefore, the characterization of kefir beverages is of great relevance in understanding their potential health-promoting and biotechnological applications. Therefore, this study presents the metagenomic and functional characterization of two Chilean kefir beverages, K02 and K03, through shotgun and amplicon-based metagenomic, microbiological, chemical, and biochemical studies. Results show that both beverages’ microbiota were mainly formed by Bacteria (>98%), while Eukarya represented less than 2%. Regarding Bacteria, the most abundant genera were Acetobacter (93.43% in K02 and 80.99% in K03) and Lactobacillus (5.72% in K02 and 16.75% in K03), while Kazachstania was the most abundant genus from Eukarya (42.55% and 36.08% in K02 and K03). Metagenomic analyses revealed metabolic pathways for lactose and casein assimilation, biosynthesis of health-promoting biomolecules, and clusters for antibiotic resistance, quorum sensing communication, and biofilm formation. Enzymatic activities, microbial β-amyloids, and short-chain fatty acids (acetic acid and propionic acid) were also detected in these beverages. Likewise, both kefir beverages inhibited biofilm formation of the opportunistic pathogen Pseudomonas aeruginosa.
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Savin, Keith W., Peter J. Moate, S. R. O. Williams, Carolyn Bath, Joanne Hemsworth, Jianghui Wang, Doris Ram, Jody Zawadzki, Simone Rochfort, and Benjamin G. Cocks. "Dietary wheat and reduced methane yield are linked to rumen microbiome changes in dairy cows." PLOS ONE 17, no. 5 (May 19, 2022): e0268157. http://dx.doi.org/10.1371/journal.pone.0268157.
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Fermentation of pasture grasses and grains in the rumen of dairy cows and other ruminants produces methane as a by-product, wasting energy and contributing to the atmospheric load of greenhouse gasses. Many feeding trials in farmed ruminants have tested the impact of dietary components on feed efficiency, productivity and methane yield (MeY). Such diets remodel the rumen microbiome, altering bacterial, archaeal, fungal and protozoan populations, with an altered fermentation outcome. In dairy cows, some dietary grains can reduce enteric methane production. This is especially true of wheat, in comparison to corn or barley. Using a feeding trial of cows fed rolled wheat, corn or barley grain, in combination with hay and canola, we identified wheat-associated changes in the ruminal microbiome. Ruminal methane production, pH and VFA concentration data together with 16S rRNA gene amplicon sequences were used to compare ruminal bacterial and archaeal populations across diets. Differential abundance analysis of clustered sequences (OTU) identified members of the bacterial families Lachnospiraceae, Acidaminococcaceae, Eubacteriaceae, Prevotellaceae, Selenomonadaceae, Anaerovoracaceae and Fibrobacteraceae having a strong preference for growth in wheat-fed cows. Within the methanogenic archaea, (at >99% 16S rRNA sequence identity) the growth of Methanobrevibacter millerae was favoured by the non-wheat diets, while Methanobrevibacter olleyae was unaffected. From the wheat-preferring bacteria, correlation analysis found OTU strongly linked to reduced MeY, reduced pH and raised propionic acid levels. OTU from the genera Shuttleworthia and Prevotella_7 and especially Selenomonadaceae had high anti-methane correlations. An OTU likely representing (100% sequence identity) the fumarate-reducing, hydrogen-utilising, rumen bacterium Mitsuokella jalaludinii, had an especially high negative correlation coefficient (-0.83) versus MeY and moderate correlation (-0.6) with rumen pH, strongly suggesting much of the MeY suppression is due to reduced hydrogen availablity. Other OTU, representing as yet unknown species from the Selenomonadaceae family and the genera Prevotella_7, Fibrobacter and Syntrophococcus also had high to moderate negative MeY correlations, but low correlation with pH. These latter likely represent bacterial species able to reduce MeY without causing greater ruminal acidity, making them excellent candidates, provided they can be isolated, for development as anti-methane probiotics.
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Cichońska, Patrycja, Anna Ziębicka, and Małgorzata Ziarno. "Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium." Molecules 27, no. 8 (April 15, 2022): 2558. http://dx.doi.org/10.3390/molecules27082558.
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In recent times, consumers have shown increasing interest in plant substitutes for fermented dairy products. This study aimed to investigate the properties of yogurt-type rice-based beverages fermented with lactic acid bacteria and Propionibacterium. The changes in pH, viable population of bacteria, physical properties, and carbohydrate content of these beverages were tested. Fermentation using only Propionibacterium was insufficient to obtain a product with an acidity level similar to that of milk-based yogurt (pH < 4.5). After fermentation, the tested beverages had a high number of Lactobacillus sp. (7.42–8.23 log10 CFU/mL), Streptococcus thermophilus (8.01–8.65 log10 CFU/mL), and Bifidobacterium animalis subsp. lactis (8.28–8.50 log10 CFU/mL). The hardness (2.90–10.40 N) and adhesiveness (13.79–42.16 mJ) of the samples after 14 days of storage at 6 °C varied depending on the starter culture used. The syneresis of all samples ranged between 29% and 31%, which was lower or close to that of milk-based yogurts. The content of individual sugars in the samples also varied depending on the starter culture used for fermentation. The results suggest that the combination of lactic and propionic fermentation helps in the production of rice-based yogurt-type milk substitutes.
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Hairullin, Damir D., Farit F. Zinnatov, Shamil K. Shakirov, Sergey Yu Smolentsev, Radiy M. Papaev, Farit M. Nurgaliev, Ilnur N. Kamaldinov, and Alexander P. Ovsyannikov. "Study of Scar Content in Cows When Using Carbohydrate-Vitamin-Mineral Concentrate «LS»." International Journal of Research in Pharmaceutical Sciences 11, no. 2 (April 30, 2020): 2241–43. http://dx.doi.org/10.26452/ijrps.v11i2.2182.
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Scientific studies of feeding dairy cattle prove that it is most rational to balance rations according to standardized nutrition indicators due to concentrates, which contain all the necessary nutrients in the main diet, consisting of bulky feed (succulent and rough). The advantage of using protein supplements in the feeding of farm animals is that there is no need for oncoming transport of grain fodder and animal feed, which significantly reduces the cost of livestock production. The digestive apparatus of ruminants, due to the presence of pre-stomachs, is adapted to the absorption and digestion of a large number of coarse plant foods. The main feature of the processes of digestion of ruminants is that the food eaten by animals is exposed to microorganisms in the rumen. Ammonium and other nitrogenous compounds are an accessible form of nitrogen for organisms from which a microbial protein is synthesized in a rumen. This protein and unsplit protein feed are sources of coverage of the amino acid needs of the animal. In this regard, the aim of this work was to study the metabolic processes in the rumen of ruminants. To study the effect of the carbohydrate-vitamin-mineral concentrate «LS», 2 groups of animals were formed with 8 animals each. The contents were investigated: pH, the total concentration of volatile fatty acids (VFA) - butyric, propionic and acetic; the total number of microorganisms and number of ciliates. The introduction of the carbohydrate-vitamin-mineral concentrate «LS» in the diets of dairy cows for 30 days contributed to an increase in the name of bacteria by 3.3±3.4% and protozoa by 6.7±4.1%. In the cicatricialcontent of the experimental groups, the number of volatile fatty acids increased by 12.4±2.4% and propionic and butyric acids by 3.4±3.1 and 5.7±2.7% in relation to the control group of cows
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Sofronov, Vladimir, Ramil Fayzrakhmanov, Elvir Yamaev, Nadezhda Danilova, Elena Kuznetsova, and Pavel Sofronov. "Effect of extruded grain feed, with the preliminary germination of rapeseed, on the cicatricial digestion of dairy cows and calves." BIO Web of Conferences 17 (2020): 00132. http://dx.doi.org/10.1051/bioconf/20201700132.
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This article describes the scientific and production experience conducted in the Druzhba LLC, of the Buinsky district of the Republic of Tatarstan. The purpose of the scientific and production experiment is to study the effect of extruded feed, with the preliminary germination of rapeseed in a 0.05 % nicotinic acid solution, on the cicatricial digestion of calves and dairy cows. During the experiment, it is found that feeding calves and dairy cows with extruded feed with preliminary germination of rapeseed in a 0.05 % nicotinic acid solution had a positive effect on cicatricial digestion, contributing to an increase in ammonia to 8.7 and 7.9 %, acetic acid – 12, 6 and 11.5 % and propionic – 13.4 and 12.6 % acids, with a decrease in butyric acid – 12.8 and 10.4 %, an increase in the total microbial number – 8 4.0 and 16.3 %, in including cellulolytic bacteria – 11.6 and 14.3 %, ciliates – 13.4 and 12.9 %, as well as the enzymatic activity of cicatricial microflora, respectively accordingly, in comparison with the control and the group where the grain feed is subjected to only one extrusion. Thus, the use of extruded feed with pre-germinated rapeseed in feeding calves and dairy cows improved the underlying indices of cicatricial digestion compared with the control group of animals fed with non-extruded feed and the group of animals fed with extruded feed.
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Lakstina, Jana, Inese Aboltina, Liga Vanaga, Inga Ciprovica, Daina Jonkus, Jelena Zagorska, and Ingmars Cinkmanis. "The Novel Solution for Acid Whey Permeate Application in Animal Feeding." Rural Sustainability Research 44, no. 339 (December 1, 2020): 1–7. http://dx.doi.org/10.2478/plua-2020-0011.
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AbstractThe experiment was conducted to analyse the effect of fermented acid whey permeate on milk yield and composition in the lactating cows. Propionic acid bacteria and their metabolites have been used in the lactating cows feeding over decades, primarily to improve growth performance, feed conversation and milk production efficiency. Two groups of the lactating cows were arranged in the study: control group (n=50) and experimental group (n=50). Experimental group’s animals received 0.5 L of fermented whey permeate daily. Acid whey permeate was inoculated with the freeze-dried PS-4 (Propionibacterium freudenreichii subsp. shermanii, Chr.Hansen, Denmark) starter and fermented anaerobically for 48 hours at 20±2 oC. Fat, protein, lactose and total solids concentration in acid whey permeate and fermented acid whey permeate was analysed by the standard methods, but propionic acid was detected by HPLC. Milk composition and quality indices were determined at the beginning of the study and each month during 6 months period. At the end of the study the feeding of fermented acid whey permeate was stopped, but milk composition and quality data were monitored additionally after one month. Milk fat, protein, lactose, total solids, urea concentration and somatic cell count were analysed by a near infrared spectroscopy.The variability in milk composition and quality data across trial was greater in the experiment group than in the control. Milk fat and somatic cell count were significantly different (p<0.05) than other studied parameters in the experimental group cows’ milk. Milk yield and lactose concentration were tended to increase during feeding of fermented acid whey permeate in the lactating cows without significant differences between control and experimental groups. Fermented acid whey permeate as feed supplement improves energy metabolism for dairy cows which results in the higher milk yield and fat concentration.
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Gnädig, Silke, Jean-François Chamba, Eric Perreard, Stéphane Chappaz, Jean-Michel Chardigny, Reinart Rickert, Hans Steinhart, and Jean-Louis Sébédio. "Influence of manufacturing conditions on the conjugated linoleic acid content and the isomer composition in ripened French Emmental cheese." Journal of Dairy Research 71, no. 3 (July 23, 2004): 367–71. http://dx.doi.org/10.1017/s0022029904000226.
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In a study of the evolution of conjugated linoleic acid (CLA) during cheese production, the influence of Emmental cheese processing on the CLA content and the CLA isomer composition was evaluated. The use of raw and thermised milk, changes of processing temperature and the effect of propionic acid bacteria (PAB) were investigated. The content of CLA in raw milk was 8·6±1·9 mg/g fat and in the ripened cheese at 70 d was 8·6±1·6 mg/g fat, under normal processing conditions. No changes in the CLA content and CLA isomer composition were observed during Emmental cheese manufacturing process. Changes in cooking and moulding temperatures did not influence the CLA content. CLA content of cheese made from microfiltered milk with two different Propionibacterium freudenreichii strains was very close to cheeses made without PAB. CLA levels seem to be stable in this type of dairy product under the conditions examined.
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Vladimirov, N. I., and I. A. Funk. "The effectiveness of the use of the probiotic drug Plantarum in the feeding of dairy goats." Kormlenie sel'skohozjajstvennyh zhivotnyh i kormoproizvodstvo (Feeding of agricultural animals and feed production), no. 7 (June 23, 2021): 32–50. http://dx.doi.org/10.33920/sel-05-2207-04.
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Currently dairy goat breeding is one of the most promising branches of animal husbandry. The use of probiotics in the diets of farm animals makes it possible to increase the digestibility and accessibility of feed, reduce production costs, increase productivity and livability, and also get high-quality and biologically complete food products from them. However, despite the widespread practice of using probiotics in animal husbandry, the use of probiotic drugs in dairy goat breeding remains insufficiently studied, which justifies the relevance of the topic of the work. The purpose of the research was to study the effectiveness of the use of the probiotic drug Plantarum in feeding dairy goats. Research has been carried out to study the effect of the probiotic drug Plantarum, consisting of biologically active strains of lactobacilli of the genus Lactobacillus and propionic acid bacteria of the genus Propionibacterium, on the reproductive ability, milk productivity and morphological and biochemical parameters of the blood of goats in the type of Zaanen breed, as well as on the conformation and constitutional features, live weight and hematological parameters of the off spring obtained from them (young goats). The object of the study were mature goats of dairy productivity in the type of Zaanen breed at the age of 2 years and their off spring (young goats) from birth to the age of 4 months. During the experiment the effectiveness of the use of the probiotic drug Plantarum in the diets of pregnant goats and young goats at a dose of 0,6 ml/kg of body weight/day and 0,8 ml/kg/day was proved.
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WANAPAT, M., P. GUNUN, N. ANANTASOOK, and S. KANG. "Changes of rumen pH, fermentation and microbial population as influenced by different ratios of roughage (rice straw) to concentrate in dairy steers." Journal of Agricultural Science 152, no. 4 (September 19, 2013): 675–85. http://dx.doi.org/10.1017/s0021859613000658.
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SUMMARYThe current study was designed to determine the effect of roughage to concentrate ratio (R : C) on rumen pH, fermentation and bacterial population in dairy steers. Four rumen fistulated dairy steers (170±20 kg) were randomly assigned according to a 4×4 Latin square design, in which the steers were fed with four dietary treatments with different R : C ratios of 0·8 : 0·2, 0·6 : 0·4, 0·4 : 0·6 and 0·2 : 0·8, respectively. All animals were kept in individual pens and received feed according to the respective R : C ratios at 0·025 body weight (BW)/d; urea-treated rice straw (prepared using 3·5 kg urea+100 kg water sprayed onto 100 kg of rice straw) was used as a roughage source. The experiment was conducted for four periods of 21 days each. During the first 14 days, feed intake was measured and the animals were then moved to metabolism crates for total urine and faecal collection for 7 days. Total dry matter intake (DMI) was similar among treatments. Energy intake increased as the proportion of concentrate in the diet increased. Apparent digestibilities of dry matter (DM), organic matter (OM) and crude protein (CP) were improved, while neutral detergent fibre (NDF) and acid detergent fibre (ADF) were reduced when the levels of concentrate increased. A decreasing ratio of R : C reduced rumen pH linearly, from 6·4 to 5·9 at 0·2 : 0·8. High levels of concentrate impacted on volatile fatty acids (VFA) molar proportions and decreased acetate (C2) linearly, while propionate (C3) was increased, leading to decreased C2 : C3 ratio. Numbers of protozoa, fungi and proteolytic bacteria were not affected by R : C ratio. Cellulolytic bacteria decreased linearly while amylolytic bacteria increased linearly with 0·60 and 0·80 concentrates. Quantitative polymerase chain reaction (qPCR) based on 16S RNA revealed thatFibrobacter succinogenesnumbers were increased when steers were fed with R : C ratio of 0·8 : 0·2. Conjugated linoleic acid (CLA)-producing bacteria, especially those ofButyrivibrio fibrisolvens, increased linearly with R : C ratios of 0·8 : 0·2 and 0·6 : 0·4, whileMegasphaera elsdenii, a lactate-utilizing bacterium and reported producer oftrans-10,cis-12 CLA increased linearly with R : C ratio of 0·8 : 0·2. In addition, microbial CP synthesis increased quadratically when steers were fed high levels of concentrate. However, the efficiency microbial N synthesis (EMNS) based on OM, truly digested in the rumen, was not affected by different R : C ratios. From the current study, it can be concluded that roughage to concentrate ratio of 0·4 : 0·6 had positive effects for the creation of healthy rumen (rumen pH and ecology), and improved energy intake and rumen fermentation, particularly propionic acid and microbial protein synthesis, in dairy steers fed urea-treated rice straw as a roughage source.
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Ma, Yubin, Wenxing Ye, Yuchen Cheng, Wenyi Ren, Shuangming Yang, Lili Zhang, and Xiaofeng Xu. "Metagenomics-Based Analysis of the Effect of Rice Straw Substitution for a Proportion of Whole-Plant Corn Silage on the Rumen Flora Structure and Carbohydrate-Active Enzymes (CAZymes)." Fermentation 9, no. 11 (November 7, 2023): 954. http://dx.doi.org/10.3390/fermentation9110954.
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The purpose of this study was to investigate the effects of replacing a portion of whole-plant corn silage with straw on the rumen microbial community structure and carbohydrate-active enzyme activity. The experiment employed a single-factor randomized trial design, with eight late-lactation Chinese Holstein dairy cows being randomly divided into two groups of four replicates each. The control group (CS group) was fed a diet consisting of alfalfa silage and a mixture of alfalfa and whole-plant corn silage, while the experimental group (RS group) received a diet in which one-third of the corn silage was replaced with straw while keeping the other components unchanged. The experiment lasted for a total of 21 days, with a pre-feeding period of 14 days and a formal period of 7 days. The rumen fluid collected on day 21 was used for the rumen fermentation parameters and metagenomic analysis. The concentrations of acetic acid, propionic acid, butyric acid, and total volatile fatty acids (TVFA) in the rumen of RS group cows were significantly lower than those in the CS group (p < 0.01). The ratio of acetic acid to propionic acid was significantly higher in the RS group compared to the CS group (p < 0.01). Metagenomic sequencing revealed that at the genus level, compared to the CS group, the abundance of unclassified bacteria, Bacteroides, Alistipes, Butyrivibrio, Chlamydia, Fibrobacter, unclassified Ruminococcaceae, and unclassified Bacteroidetes in the rumen of RS group cows increased, while the abundance of Eubacterium decreased ([LDA > 3.6], p < 0.05). Compared to the CS group, the enzymatic activities of α-L-arabinofuranosidase (EC3.2.1.55), β-xylosidase (EC3.2.1.37), β-glucosidase (EC3.2.1.21), β-glucosylceramidase (EC3.2.1.45), xylanase (EC3.2.1.8), and arabinanase (EC3.2.1.99) in the rumen of RS group cows increased (p < 0.05). According to the correlation analysis, Alistipes, Bacteroides, and Butyrivibrio showed a significant negative correlation with propionic acid (p < 0.05) and a significant positive correlation with the acetic acid-to-propionic acid ratio (p < 0.05). They also showed a significant positive correlation with GH2, GH3, GH20, GH29, GH43, GH78, GH92, CE1, GT4, β-glucosidase (EC3.2.1.21), α-L-arabinofuranosidase (EC 3.2.1.55), β-xylosidase (EC 3.2.1.37), β-glucosylceramidase (EC 3.2.1.45), xylanase (EC 3.2.1.8), and arabinanase (EC 3.2.1.99) (p < 0.05). In summary, straw can not only alter the composition and structure of the rumen microbiota in cows but also affect the relative abundance of CAZymes at different levels within the rumen. Cows may, thus, potentially improve the degradation efficiency of straw diets by increasing the abundance of certain rumen microbiota and enzymes.
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Yuan, XianJun, AiYou Wen, Jian Wang, JunFeng Li, Seare T. Desta, D. J. Undersander, and Tao Shao. "Fermentation quality, in vitro digestibility and aerobic stability of total mixed ration silages prepared with whole-plant corn (Zea mays L.) and hulless barley (Hordeum vulgare L.) straw." Animal Production Science 58, no. 10 (2018): 1860. http://dx.doi.org/10.1071/an15874.
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This study was carried out to assess the effects of adding Lactobacillus plantarum, molasses or/and ethanol on the fermentation quality, in vitro digestibility and aerobic stability of total mixed ration (TMR) silage, which is well accepted in small-scale dairy farms in Tibet. Total mixed ration were ensiled in laboratory silos (1 L) and treated with (1) no additive (Control), (2) ethanol (E, 25 ml/kg fresh weight (FW)), (3) molasses (M, 30 g/kg FW); (4) Lactobacillus plantarum (L, 106cfu/g FW); (5) ethanol + molasses (EM); and (6) ethanol + Lactobacillus plantarum (EL). After 45 days of ensiling, six silos per treatment were opened for the fermentation quality and in vitro digestibility analyses, whereas 18 silos were used for the aerobic stability test for the following 9 days. All TMR silages were well preserved with dominant lactic acid (LA), low pH and ammonia nitrogen, and negligible propionic and butyric acid. The L and EL silages had the lowest pH and highest LA concentrations. The addition of ethanol did not inhibit silage fermentation as there were no significant differences for the pH, LA, acetic acid, negligible propionic acid or ammonia nitrogen content, lactic acid bacteria and yeast counts between Control and the E silage. During the aerobic stability test, pH increased by 1.39, 1.67, 1.69 and 0.74 for the Control, M, L and EM silages, but only 0.40 and 0.34 for E and EL silages, respectively. Upon exposure to air, the LA concentration in the L silage was evidently (P < 0.05) decreased, whereas LA concentration in the EL silage remained the highest value after the third day of aerobic exposure. Mean populations of aerobic bacteria and yeast in the E and EL silages were lower (P < 0.05) than those of the Control. These findings suggested that L. plantarum is effective in improving fermentation quality of TMR silages. Although the addition of ethanol in our study did not depress the fermentation of the TMR silages, it showed potential to inhibit the aerobic spoilage of TMR silages, either alone or in combination with the L. plantarum. It is concluded that L. plantarum combined with ethanol not only ensures better fermentation but also could improve aerobic stability.
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García-Díez, Juan, and Cristina Saraiva. "Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety." International Journal of Environmental Research and Public Health 18, no. 5 (March 4, 2021): 2544. http://dx.doi.org/10.3390/ijerph18052544.
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Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.
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B, Krishnakumar, and Kavinkumar S. "In Vitro Assessment of Lactic Acid Bacteria Against Klebsiella pneumoniae., Isolated from Milk Sample." Volume 5 - 2020, Issue 8 - August 5, no. 8 (September 8, 2020): 1250–59. http://dx.doi.org/10.38124/ijisrt20aug777.
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Mastitis is the most common and costly production disorder of dairy cattle. In the United States, approximately 40% of clinical mastitis cases from which a pathogen is isolated are attributed to gram -negative organisms (Erskine et al., 1991). The most common Received February 28, 2006. Accepted March 31, 2006. 1 Corresponding author: rz26@cornell.edu 3425 gramnegative causes of clinical mastitis are coliform bacteria, specifically Escherichia coli and Klebsiella spp. (Smith et al., 1985; Erskine et al., 1991; Todhunter et al., 1991). Considering the damage caused by infections, and the poor response of Klebsiella mastitis to treatment, prevention is of paramount importance in control of Klebsiella mastitis. The primary source of Klebsiella spp. in the cows’ environment is organic bedding. Outbreaks of Klebsiella are commonly associated with sawdust bedding (National Mastitis Council, 1999). The antimicrobial effect of lactobacilli is primarily linked to the production of organic acids, such as lactic acid, acetic acid, propionic acid, and sometimes hydrogen peroxide, bacteriocins, and antimicrobial peptides (AMPs) with a variable range of action (CortesZavaleta et al. 2014; Gemechu 2015). A combination therapy, including probiotic and antibiotic may offer better antimicrobial activity and lessen the dose of antibiotic required. As LAB enjoy the ‘generally recognized as safe’ (GRAS) status, their metabolites have captivated substantial interest as natural drugs in recent years (Reis et al., 2012). In this study based on the information provided by the researchers the supernatant of the lactic acid bacterial strains were used in different concentrations to assessing the growth of Klebsiella pneumoniae., causing cow mastitis which has been isolated from the cow farm house. The supernatant of lactic acid bacteria which consist of several organic acids and some metabolites in it. That was treated with one of the important human and cattle pathogen Klebsiella pneumoniae., with the three different concentrations. And this current study was successfully comes with the expected inhibitory effect to the K. pneumoniae.,
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Arbizu, Shirley, Giuliana Noratto, and Susanne Talcott. "Assessment of Whey Functional Ingredients in the Modulation of Fecal Bacteria from Donors with Chronic Gastrointestinal Disease In Vitro." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 736. http://dx.doi.org/10.1093/cdn/nzaa052_005.
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Abstract Objectives To evaluate whey functional ingredients (WFI) as source of non-digestible nutrients for fecal bacteria from donors with intestinal bowel disease (IBD) in vitro. Methods The WFI whey protein isolate (WPI), glycomacropeptide (GMP) and a galacto-oligosaccharide rich whey protein concentrate (GOS-W), and peptone (control) were subjected to in vitro digestion (IVD) and freeze dried to be used in fecal culture medium. Fecal de-identified samples from 10 healthy and 9 mild-moderate IBD subjects were subjected to in vitro fecal fermentation for 24 h. Fecal bacteria and culture supernatants were analyzed using standard analytical procedures to quantify bacteria relative abundance, and metabolites in culture supernatants. Short chain fatty acids were quantified in fecal supernatants by HPLC analysis. HT29-MTX intestinal cells were treated with sterile-filtered fecal culture supernatants (2.5% v/v) to assess production of reactive oxygen species (ROS) using 10 μM of 2′7′ dichlorodihydrofluorescein diacetate (H2DCFDA) reagent. Results Among the WFI tested, WPI tended to modulate the relative abundance of bacteria that have been reported to decrease during IBD conditions such as R. hominis, R. intestinalis and R. torques. Metabolites in fecal culture supernatants showed that propionic acid concentrations in IBD controls were higher than healthy controls and WFI fermentations decreased those levels making them similar to the healthy controls. In contrast, the concentration of lactic acid tended to be higher in the GOS-W fecal culture supernatant, but only reached significance (P < 0.05) when compared to GMP-supplemented medium. No differences in acetic acid and butyric acid concentrations were found between IBD controls and WFI treatments. Results also showed that WPI, GOS-W and GMP fecal culture supernatants prevented ROS production in HT29-MTX cells when compared to their respective IBD-controls. Conclusions WPI favorably modulated the relative abundance of bacteria relevant in IBD while all WFI metabolites produced after in vitro fecal fermentation mitigated oxidative stress. These findings suggest the potential of WFI to moderate adverse conditions associated with IBD. Funding Sources Build Dairy Program.
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Meng, Yuan, Lijuan Zhang, Panpan Li, Jiang Yu, Guangqing Mu, Xinling Li, and Yanfeng Tuo. "Saccharomyces cerevisiae I4 Showed Alleviating Effects on Dextran Sulfate Sodium-Induced Colitis of Balb/c Mice." Foods 11, no. 10 (May 16, 2022): 1436. http://dx.doi.org/10.3390/foods11101436.
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Ulcerative colitis (UC) is a chronic inflammatory bowel disease. The purpose of this study was to investigate the ameliorating effects of three yeast strains, Saccharomyces cerevisiae I4, Clavispora lusitaniae 30 and Pichia kudriavzevii 11, isolated from traditional fermented dairy food in Xinjiang, China, on the ulcerative colitis symptoms of Balb/c mice treated by dextran sulfate sodium (DSS). Among which, S. cerevisiae I4 had good tolerance to simulated gastrointestinal juice and strong adhesion to HT–29 cells monolayers. Furthermore, the three yeast strains were oral administered to Balb/c mice with DSS induced colitis. The weight loss, colon shortening and histological injury of colitis mice were ameliorated. Then, oral administration of S. cerevisiae I4 improved the immune state by reducing the contents of TNF–α, IL–6 and IL–1β and increasing immunoglobulin. The relative expression of intestinal barrier proteins Claudin–1, Occludin and Zonula Occludins–1 (ZO–1) of the mice enhanced, and the short chain fatty acids (SCFAs) content such as Propionic acid, Butyric acid, Isobutyric acid and Isovaleric acid in the feces of the mice increased to varying degrees, after S. cerevisiae I4 treatment compared with the model group of drinking 3% DSS water without yeast treatment. Moreover, S. cerevisiae I4 treatment lifted the proportion of beneficial bacteria such as Muribaculaceae, Lactobacillaceae and Rikenellaceae in the intestinal tract of the mice, the abundance of harmful bacteria such as Staphylococcus aureus and Turicibacter was decreased. These results suggested that S. cerevisiae I4 could alleviate DSS induced colitis in mice by enhancing intestinal barrier function and regulating intestinal flora balance.
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Sun, Xiaoge, Shu Zhang, Erdan Wang, Na Lu, Wei Wang, and Shengli Li. "505 Late-Breaking: Ruminal Microbiota, Inflammation Cytokines, and Performance of High-yield Dairy Cows Supplemented with Saccharomyces Cerevisiae Culture." Journal of Animal Science 99, Supplement_3 (October 8, 2021): 179–80. http://dx.doi.org/10.1093/jas/skab235.327.
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Abstract Dramatic increases in milk yields in recent decades have created challenges in terms of rumen pH and microbial health which ultimately impact dairy cow health. The objective of this study was to assess the effects on ruminal pH, Volatile Fatty Acid (VFA), microbiota, inflammation, and performance of high-yield dairy cows by supplementing Saccharomyces cerevisiae culture (SC). Forty Holstein cows were divided into two groups based on their milk yield, days of milk, and parity fed the same basal ration diet that did or did not contain 100 g of SC /cow per day. Individual dry matter intake (DMI) and milk yield were recorded each day. Rumen fluid and milk samples were collected after 2 hours of morning feeding at intervals of 15 days during the experiment period. The data showed that rumen pH was increased by 0.19 (P = 0.09) when SC was supplemented than no SC was provided. SC-supplemented cow consumed 0.28 kg (P < 0.05) extra DM/d. Those supplemented with SC produced 1.36 kg (P < 0.05) more milk/cow per day than did non-supplemented cows. Milk fat percentage was higher (4.11 vs. 3.96%) for cows receiving SC. There were no differences in milk protein percentage. Rumen fluid VFA concentration was not statistically affected by SC but was numerically higher acetic and lower propionic for supplemented cows. The blood of the SC group with lower inflammation cytokines and somatic cell count (SCC). SC-supplemented cows had a greater relative abundance of Prevotellaceae, Succinivibrionaceae, Fibrobacteraceae, Lactobacillaceae, and lower relative abundance of Spirochaetaceae, Methanobacteriaceae, Enterobacteriaceae than the unsupplemented cows. It had greater functions on xylanolysis, fermentation, cellulolysis in the rumen in terms of the KEGG function prediction analysis. This study demonstrated that high-yield lactation cows receiving supplemental SC produced more milk and potentially reduced the inflammation and enhanced rumen cellulolysis bacteria growth.
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da Silva, Leandro D., Odilon G. Pereira, João P. S. Roseira, Mariele C. N. Agarussi, Vanessa P. da Silva, Thiago C. da Silva, Eliana dos S. Leandro, et al. "Effect of Wild Lactobacillus buchneri Strains on the Fermentation Profile and Microbial Populations of Sugarcane Silage." Recent Patents on Food, Nutrition & Agriculture 11, no. 1 (April 29, 2020): 63–68. http://dx.doi.org/10.2174/2212798410666190128101343.
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Background: Sugarcane silage has been increasing as a feed in the tropics by dairy farmers. However, sugarcane normally had high yeast population that leads to intense alcoholic fermentation and excessive Dry-Matter (DM) loss during ensilage and after air exposure, as well. There are several patents that have recently shown the benefits of applying Lactobacillus buchneri in forage preservation. Objective: This study aimed to investigate the changes in pH, DM, Water-Soluble Carbohydrates (WSC) and fermentation end product concentrations that occur in sugarcane silage with or without inoculation with L. buchneri after 45 days of ensiling. Methods: Sugarcane plants were harvested with approximately 16 months of growth and chopped at 2 cm. Four strains of wild L. buchneri (56.1, 56.4, 56.9 and 56.26) and the commercial inoculant “Lalsil Cana” were evaluated. For all treatments, the theoretical application rate was 1.0 × 106 colony- forming units (cfu) per g of fresh weight. Data from the silo openings were analysed as a completely randomized design, with four replicates per treatment (inoculants). Results: The treatment with L. buchneri affected the DM content, pH, Lactic Acid Bacteria (LAB) population, DM recovery, and concentrations of WSC, lactic acid, acetic acid and ethanol of sugarcane silage after 45 days of ensiling. Yeasts and molds populations and the concentrations of propionic and butyric acids were not affected by the treatments. Conclusion: Lactobacillus buchneri 56.1 and 56.4 are considered the most suitable strains for improving the fermentation of sugarcane silage and thus are potential inoculants for silage production. At present, we are preparing the patent application.
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Tasić, Srđan, and Aleksandar Janjić. "PSEUDOMONAS FLUORESCENS IN SHEEP MILK GREEK YOGHURT FROM VLASINA – A BIOCHEMICAL CHARACTERIZATION." KNOWLEDGE - International Journal 54, no. 3 (September 30, 2022): 421–24. http://dx.doi.org/10.35120/kij5403421t.
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Pseudomonas fluorescens is an aerobic, rod-shaped, non-sporulating gram-negative bacteria, mostlyfound in soil, decaying organic matter and feces. This species contaminates the milk mainly through animal feeddust, silage, utensils and polluted water. In addition to casein digestion, this psychotropic and lipolytic speciesgenerates butyric and caproic acids by fermentation of milk fat, which release a strong unpleasant odor and give arancid and bitter taste to dairy products. In this study we tested 48 hours old sheep's sour milk, produced in ahousehold in Vlasina, southeastern Serbia, using traditional method. Standard bacteriological protocols were usedfor isolation and identification Pseudomonas fluorescens strains. Biochemical identification was performed usingthe commercial API 32GN E system, and 60473057073 profile was obtained (Pseudomonas fluorescens, %Id=99.5and T=0.74). Positive biochemical tests were: N-acetyl-glukosamine (NAG), D-Ribose (RIB), Sodium malonate(MNT), Sodium acetate (ACE), Lactic acid (LAT), L-Alanine (ALA), D-Mannitol (MAN), D-Glucose (GLU), LArabinose(ARA), Capric acid (CAP), Valeric acid (VALT), Trisodium citrate (CIT), L-Histidine (HIS), Potasium2-ketogluconate (2KG), 3-Hydroxybutyric acid (3OBU), 4-Hydroxybenzoic acid (pOBE), L-Serine (SER), LProline(PRO) and Oxidase (OX). Negative biochemical tests were: L-Rhamnose (RHA), Inositol (INO), DSaccharose(SAC), D-Maltose (MAL), Itaconic acid (ITA), Suberic acid (SUB), Salicin (SAL), D-Melibose (MEL),L-Fucose (FUC), D-Sorbitol (SOR), Propionic acid (PROP), Potasium 5-ketogluconate (5KG), Glycogen (GLYG)and 3-hydroxybenzoic acid (mOBE). Based on the example of the strain Pseudomonas fluorescens, the API ID 32GN system proved to be precise and very efficient in the identification of this lipolytic type. Given thatpasteurization and cooling processes do not entirely inhibit the enzym activity and growth of this psychotrophicbacteria, informing individual milk and milk product manufacturers in the Vlasina region about good manufacturingpractices would limit contamination and bacteriological deterioration.
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Bordugo, Andrea, Elisa Salvetti, Giulia Rodella, Michele Piazza, Alice Dianin, Angela Amoruso, Giorgio Piacentini, et al. "Assessing Gut Microbiota in an Infant with Congenital Propionic Acidemia before and after Probiotic Supplementation." Microorganisms 9, no. 12 (December 16, 2021): 2599. http://dx.doi.org/10.3390/microorganisms9122599.
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Propionic Acidemia (PA) is a rare inherited metabolic disorder caused by the enzymatic block of propionyl-CoA carboxylase with the consequent accumulation of propionic acid, which is toxic for the brain and cardiac cells. Since a considerable amount of propionate is produced by intestinal bacteria, interest arose in the attempt to reduce propionate-producing bacteria through a monthly antibiotic treatment of metronidazole. In the present study, we investigated the gut microbiota structure of an infant diagnosed at 4 days of life through Expanded Newborn Screening (NBS) and treated the child following international guidelines with a special low-protein diet, specific medications and strict biochemical monitoring. Microbiota composition was assessed during the first month of life, and the presence of Bacteroides fragilis, known to be associated with propionate production, was effectively decreased by metronidazole treatment. After five antibiotic therapy cycles, at 4 months of age, the infant was supplemented with a daily mixture of three bifidobacterial strains, known not to be propionate producers. The supplementation increased the population of bifidobacteria, with Bifidobacterium breve as the dominating species; Ruminococcus gnavus, an acetate and formate producer, was also identified. Metabarcoding analysis, compared with low coverage whole metagenome sequencing, proved to capture all the microbial biodiversity and could be the elected tool for fast and cost-effective monitoring protocols to be implemented in the follow up of rare metabolic disorders such as PA. Data obtained could be a possible starting point to set up tailored microbiota modification treatment studies in the attempt to improve the quality of life of people affected by propionic acidemia.
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Lazarev, Sergey E., Nikolay N. Zabashta, Ekaterina P. Lisovitskaya, and Elena N. Golovko. "Use of probiotic feed additive Prolaksim-V in diet of broiler chickens." Veterinaria Kubani, no. 4 (August 31, 2020): 25–28. http://dx.doi.org/10.33861/2071-8020-2020-4-25-28.
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Method for using probiotic feed additive Prolaksim-V with a therapeutic and preventive effect to improve the indicators of live weight gain, feed conversion and the safety of poultry stock was proposed by the authors. Composition of Prolaksim-V feed additive is dominated by species of lactic and propionic bacteria: Streptococcus salivarius LT-1, Lactobacillus acidophilus LT-12, Streptococcus thermophilus LT-9, LT-10 and Propionibacterium freudenreichi LT-8. These bacteria perform an important physiological role in the organism due to their protective and synthetic functions, as well as participation in the final link of the digestive process. Probiotic flora plays a leading role in maintaining and normalizing intestinal microbiocenosis, maintaining non-specific resistance of the body, improving protein and mineral metabolism, etc. deficiency of lactic and propionic bacteria is one of the pathogenetic factors of long-term intestinal dysfunctions. It leads to a violation of mineral metabolism, to the formation of chronic digestive disorders. There is evidence that used bacteria are some suppliers of a number of essential amino acids, primarily tryptophan, as well as vitamins. Protective role of lactic and propionic bacteria in vivo is largely due to the formation of organic acids that prevent the development of putrid and pathogenic forms of microorganisms. The analytical action of these microorganisms is due to the presence of propionic and lactic acids, resulting in a decrease in the pH of the intestinal contents. It was found that the use of probiotic preparation in feeding broiler chickens contributes to an increase in the daily growth of poultry in the experimental groups, compared with the control. There was also an increase in the mass of gutted carcasses, improvement in feed conversion, and an increase in the safety indicators of poultry that receive probiotic together with the general diet.
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Petrova, Penka, Ivan Ivanov, Lidia Tsigoriyna, Nadezhda Valcheva, Evgenia Vasileva, Tsvetomila Parvanova-Mancheva, Alexander Arsov, and Kaloyan Petrov. "Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits." Microorganisms 9, no. 3 (February 25, 2021): 480. http://dx.doi.org/10.3390/microorganisms9030480.
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The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic starters for dairy products with unique properties are based exclusively on the isolation and characterization of lactic acid bacterial (LAB) strains. This study aims to systematically describe the LAB microbial content of artisanal products such as Bulgarian-type yoghurt, white brined cheese, kashkaval, koumiss, kefir, katak, and the Rhodope’s brano mliako. The original technologies for their preparation preserve the valuable microbial content and improve their nutritional and probiotic qualities. This review emphasises the features of LAB starters and the autochthonous microflora, the biochemistry of dairy food production, and the approaches for achieving the fortification of the foods with prebiotics, bioactive peptides (ACE2-inhibitors, bacteriocins, cyclic peptides with antimicrobial activity), immunomodulatory exopolysaccharides, and other metabolites (indol-3-propionic acid, free amino acids, antioxidants, prebiotics) with reported beneficial effects on human health. The link between the microbial content of dairy foods and the healthy human microbiome is highlighted.
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Volobueva, Elena Sergeevna, Anna Nikolaevna Gneush, Maria Vladimirovna Aniskina, Alexander Ivanovich Petenko, Natalya Alexandrovna Yurina, and Alexandra Alexandrovna Danilova. "The effect of functional bioproduct on growth and preservation of quails." Agrarian Scientific Journal, no. 10 (October 23, 2019): 49–52. http://dx.doi.org/10.28983/asj.y2019i10pp49-52.
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The effectiveness of the application of functional feed additives, in particular biological products, in the cultivation of poultry is shown. We have developed functional biological products No. 1 and No. 2 based on perlite and propionic acid microorganisms and azotobacter bacteria, and studying their effect on the change in growth rate and preservation of young quails for fattening at a dose of 2.0% by weight of feed. According to the results of the experiment, it was established that the best result compared with the control was provided by the additive (No. 1) based on propionic acid microorganisms and perlite (an increase in the average daily increase in live weight of quails by 21.0%). The use of bioproduct number 2 provided the growth rate of poultry, in comparison with the control, by 20.2% Also, feeding of symbiotic supplement No. 2 in the amount of 2.0% ensured 100% survival of young poultry, and supplements based on propionic acid microorganisms and perlite — 98.0%, which is 6.0 and 4.0% higher than the benchmark. The results show that both bioproducts have a positive effect on the growth and preservation of quails and are recommended as supplements to the complete feed throughout the fattening period.
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Li, Xiao-Ran, Chen-Jian Liu, Xiao-Dan Tang, He-Ming Zhang, Yi-Yong Luo, Le Zhang, and En yang. "Gut Microbiota Alterations from Three-Strain Yogurt Formulation Treatments in Slow-Transit Constipation." Canadian Journal of Infectious Diseases and Medical Microbiology 2020 (February 19, 2020): 1–9. http://dx.doi.org/10.1155/2020/4583973.
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The objective of this study was to evaluate the effects of a three-strain yogurt formulation in slow-transit constipation (STC) patients. Each individual in both treatment groups consumed 250 mL of the formulated yogurt daily for a week (7 days), and fecal samples were collected for gut microbiota and short-chain fatty acid (SCFA) analyses. A significant increase in the defection frequency (p<0.001) and bacterial diversity (p=0.027) at the 100% sequence homology level and a decrease in the concentrations of acetic acid (p=0.014), propionic acid (p=0.019), and butanoic acid (p=0.005) were observed after the STC patients consumed three-strain yogurt formulation. In addition, the consumption of the three-strain yogurt formulation significantly altered the composition of the intestinal bacteria in the STC patients. The relative abundances of 23 genera in the top dominating genera were altered significantly after the STC patients consumed the yogurt. In summary, the consumption of 250 mL day− the three-strain yogurt formulation described in this study can play a role in improving the symptoms of STC.
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Vigors, Stafford, John O’ Doherty, Mary McDonnell, Ruth Rattigan, and Torres Sweeney. "369 An investigation into the influence of the seaweed extract laminarin on post-weaning pig performance and the intestinal microbiome." Journal of Animal Science 97, Supplement_3 (December 2019): 132. http://dx.doi.org/10.1093/jas/skz258.269.
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Abstract Marine macroalgal derivatives such as laminarin have been considered as potential bioactive compounds in swine nutrition to improve post-weaning pig performance. However, a comprehensive understanding of the impact of these extracts on the intestinal microbiome and its subsequent influence on performance is not well characterized. Therefore, the objective of this study was to evaluate the effects of supplementing the diet of newly weaned pigs with laminarin, on animal performance and the intestinal microbiota using 16S rRNA gene sequencing. At 28 days of age, newly weaned pigs (n = 54) were assigned to one of two dietary groups: 1) basal diet and 2) basal diet + 300 ppm laminarin for a 14-day period. On day 15, nine pigs per treatment (one from each pen) were humanely euthanized and high-throughput sequencing of the V3-V4 hypervariable region of the bacterial 16S rRNA gene was performed on the Illumina MiSeq. Pigs fed the laminarin-supplemented diet had increased average daily feed intake, growth rate and body weight compared to pigs fed the control diet (P < 0.05). Pigs fed the laminarin supplemented diet had reduced abundances of Enterobacteriaceae (P < 0.05) compared to pigs fed the control diet. Enterobacteriaceae and Helicobacteraceae had negative relationships with average daily feed intake (ADFI), average daily gain (ADG) and butyric acid concentrations. In contrast, the beneficial Prevotellaceae were positively correlated with ADFI, ADG, total VFA, acetic, propionic, butyric and negatively correlated with isovaleric acid. Hence, supplementation with laminarin may accelerate the adoption of pigs to a post-weaning diet by promoting the proliferation of bacterial species that favourably enhance nutrient digestion and reduce the load of pathogenic bacteria impacting pig performance.
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Maskaľová, Iveta, Vladimír Vajda, and Lukáš Bujňák. "2,6-Diaminopimelic acid as a biological marker of rumen synthesis and fermentation capacities in the transition period and early lactation of dairy cows." Acta Veterinaria Brno 83, no. 4 (2014): 355–61. http://dx.doi.org/10.2754/avb201483040355.
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The experiment was conducted to evaluate the effect of different types of available nutrients of total mix rations on fermentation and synthesis capacities of the rumen in Holstein dairy cows divided into groups in the transition period (± 3 weeks after parturition) and early lactation (60–80 days in milk). The diets were fed as a total mixed ration. Results obtained with feeding Diet C (high concentration of available nutrients) to dairy cows confirmed a significant increase in 2,6-diaminopimelic acid from the initial mean 2.2 μg/ml at 21 days before calving to 6.2 μg/ml (P < 0.01) at 21 days after calving or 7.6 μg/ml (P < 0.01) at early lactation, and a parallel significant increase in the concentration of volatile fatty acids (P < 0.01). The concentration of propionic acid increased from the initial mean 25.3 to 39.3 mmol/l (P < 0.01) in the transition period, and to 43.1 mmol/l at early lactation (P < 0.01). All indicators of rumen fermentation and synthesis determined in dairy cows with Diet B (low concentration of available nutrients) of the total mix ration according to productive phases were not significant. High regression coefficients of examined indicators of 2,6-diaminopimelic acid to volatile fatty acid (r = 0.813), propionic acid (r = 0.780) and acetic acid (r = 0.635) indicate direct correlation between fermentation and synthesis activities of the rumen. Our results show that 2,6-diaminopimelic acid appears as a perspective marker for the monitoring and evaluation of the synthesis function of the rumen and production of bacterial biomass under breeding conditions.
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Ribeiro, Marinaldo Divino, José Carlos Pereira, Augusto César de Queiroz, Vitor Pereira Bettero, Hilário Cuquetto Mantovani, and Cássio José da Silva. "Influence of intraruminal infusion of propionic acid and forage to concentrate levels on intake, digestibility and rumen characteristics in young bulls." Revista Brasileira de Zootecnia 38, no. 5 (May 2009): 948–55. http://dx.doi.org/10.1590/s1516-35982009000500023.
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This study aimed to evaluate the effect of intraruminal infusion of propionic acid (RPA) associated to two (80:20 and 60:40) forage:concentrate ratios (FCR), for young bulls. Four Holstein × Zebu crossbred young bulls with average age of 7 months and 160 kg of body weight (BW) were distributed to a 4 × 4 Latin square design. A total mixed ration, isonitrogenous diets, was ad libitum fed to animals. The propionic acid was obtained by fermentation of reconstituted milk whey by the consortium of bacteria Enterococcus sp. and Veillonella sp.. Daily and along with the supply of solid feeds, 2 L of the compound containing propionic acid were intrainfused in the rumen. There was no RPA × FCR interaction for the intake of nutrients, except for total digestible nutrients (TDN). The organic matter (OM), crude protein (CP), ether extract (EE), neutral detergent fiber (NDF) and TDN intakes were influenced by the FCR. There was no RPA × FCR interaction on the total digestibility of DM, OM, CP, EE, NDF and TC. However, the digestibility of DM, OM, EE and CT were influenced by the FCR. There was no RPA × FCR interaction for the mean N-NH3 concentration and pH of the rumen fluid; however, RPA provided effect on the pH measured 4 hours after meal. There was no interaction or effect of the main factors on volatile fatty acids concentrations in the rumen fluid, or on glucose levels and serum urea nitrogen.
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Sakata, Takashi. "Stimulatory effect of short-chain fatty acids on epithelial cell proliferation in the rat intestine: a possible explanation for trophic effects of fermentable fibre, gut microbes and luminal trophic factors." British Journal of Nutrition 58, no. 1 (July 1987): 95–103. http://dx.doi.org/10.1079/bjn19870073.
Full textAbstract:
1. Effects of short-chain fatty acids (SCFA) on epithelial proliferation of the intestine were studied in ileally fistulated rats fed on an elemental diet.2. The stimulatory effect of daily doses of acetic, propionic and n-butyric acids (100,20 and 60 mM respectively; pH 6.1) per fistula (3 ml, twice daily) on crypt cell production rate (CCPR) appeared within 2 d and lasted for at least 5 d.3. The daily doses of SCFA for 14 d increased daily CCPR three to four fold. This effect was independent of the presence of gut bacteria.4. Effects of SCFA were dose-dependent and varied among acids (butyrate > propionate > acetate). The effect was independent of low lumen pH.5. In contrast, SCFA inhibited epithelial proliferation of isolated rat caecal tissue in vitro.6. These results suggest that SCFA are physiological lumen trophic factors mediated by a systemic mechanism in vivo.7. It is concluded that SCFA are involved in the trophic effects of gut microbes, ingestion of fermentable fibre, and lumen contents.