Journal articles on the topic 'Lactic and propionic acid bacteria'
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Oliveira, Juliana Silva de, Augusto César de Queiroz, Hilário Cuquetto Mantovani, Marcelo Rodrigues de Melo, Edenio Detmann, Edson Mauro Santos, and Geraldo Fábio Viana Bayão. "Effect of propionic and lactic acids on in vitro ruminal bacteria growth." Revista Brasileira de Zootecnia 40, no. 5 (May 2011): 1121–27. http://dx.doi.org/10.1590/s1516-35982011000500025.
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The objective of this work was to evaluate the effect of the levels of lactic and propionic acids on in vitro fermentation of ruminal microorganisms. In experiment 1, the levels, in a total of 12 were the following: addition of 0 (control 1), 50, 100, 150, 200 and 250 mM of lactic acid and 0 (control 2), 50, 100, 150, 200 and 250 mM of propionic acid, respectively, in incubation flasks, which contained ruminal inoculum, glucose and synthetic culture medium, with two repetitions for each combination. In experiment 2, the combinations, in a total of 4, were the following: presence of 12 and 24 mM of propionic acid and 0 mg of glucose, respectively; presence of 12 and 24 mM of propionic acid and 40 mg of glucose, respectively, to the incubation flasks which contained ruminal inoculum, with or without glucose and in synthetic culture medium with two repetitions each. There was no effect on the specific growth velocity of ruminal microorganisms in the presence of lactic acid or propionic acid. However, when there were greater concentrations of these acids in the media, there was a longer lag phase in the microorganism phase. Acid propionic at the concentration of 24 mM inhibited the production of acid acetic and butyric acid in a media with glucose. Despite of not being used as a source of energy by the ruminal microorganisms, propionic acid affects their metabolism. Lactic and propionic acids inhibit growth of some ruminal microorganisms at elevated concentrations.
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OUATTARA, BLAISE, RONALD E. SIMARD, RICHARD A. HOLLEY, GABRIEL J. P. PIETTE, and ANDRÉ BÉGIN. "Inhibitory Effect of Organic Acids upon Meat Spoilage Bacteria." Journal of Food Protection 60, no. 3 (March 1, 1997): 246–53. http://dx.doi.org/10.4315/0362-028x-60.3.246.
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The relative ability of acetic, benzoic, citric, lactic, propionic, and sorbic acids to inhibit the growth of six common meat spoilage bacteria (Brochothrix thermosphacta, Carnobacterium piscicola, Lactobacillus curvatus, Lactobacillus sake, Pseudomonas fiuorescens, and Serratia liquefaciens) was compared under otherwise optimum conditions (BHI or MRS broths; 20°C). Because of their low solubility in the growth media, benzoic and sorbic acids could only be used in low concentrations (below 0.15% [wt/vol]) and did not efficiently inhibit bacterial growth. All other acids totally inhibited growth at concentrations ranging from 0.1 % to 1% (wt/vol). On a weight basis, acetic acid was found to be the most inhibitory, followed by propionic. lactic, and citric acid, while the order of efficiency was reversed (citric> lactic> propionic> acetic) when the acid concentrations were expressed on a molar basis or when the acid effectiveness was evaluated relative to the concentration of undissociated molecules. Overall, the lactobacilli were the bacteria most resistant to the action of organic acids, followed by P. fiuorescens and S. liquefaciens, while B. thermosphacta and C. piscicola were considerably more sensitive.
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Baer, Augustin, and Irène Ryba. "Interactions between propionic acid bacteria and thermophilic lactic acid bacteria." Le Lait 79, no. 1 (1999): 79–92. http://dx.doi.org/10.1051/lait:199916.
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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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Piveteau, P. G., S. Condon, and T. M. Cogan. "Interactions between lactic and propionic acid bacteria." Le Lait 75, no. 4-5 (1995): 331–43. http://dx.doi.org/10.1051/lait:19954-525.
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Kuley, Esmeray, Gulsun Özyurt, Ilyas Özogul, Mustafa Boga, Ismail Akyol, João M. Rocha, and Fatih Özogul. "The Role of Selected Lactic Acid Bacteria on Organic Acid Accumulation during Wet and Spray-Dried Fish-Based Silages. Contributions to the Winning Combination of Microbial Food Safety and Environmental Sustainability." Microorganisms 8, no. 2 (January 25, 2020): 172. http://dx.doi.org/10.3390/microorganisms8020172.
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Organic acid contents of acidified and fermented fish silages made from gibel carp (Caracius gibelio) and klunzinger’s ponyfish (Equulites klunzingeri) fishes, and from fish processing residues or by-products, were determined and studied. The silages were undertaken in wet and spray-dried fish-based raw-materials for 3 weeks at room temperature (ca. 25 °C). Selected lactic acid bacteria (LAB) of Enterococcus gallinarum, Lactobacillus brevis, Lactobacillus plantarum, Pediococcus acidilactici, and Streptococcus spp. were employed to produce fermented fish-based silages, while acidified silage was prepared resorting to the addition of formic acid (3%, v/v). Lactic and propionic acids were the dominant produced organic acids, while succinic acid was formed at the smallest amounts in fermented silages. In the acidified silage, lactic and formic acids were produced in amounts higher than 800 and 1000 mg organic acid/100 g sample, respectively. Among the fermented fish-based silages, LAB strains unfolded considerable ability to presumptively produce propionic acid in gibel carp silage (>2370 mg organic acid/100 g sample). Spray-dried fermented silages displayed significantly higher organic acid content than wet silages. Propionic acid accumulation was found at the highest levels in gibel carp silage fermented with L. plantarum (6335.40 mg propionic acid/100 g sample). This research effort pointed out the good capability of various selected lactic acid bacteria strains to produce significant amounts of organic acids—especially lactic, acetic, and propionic acids—during the fermentation of fish-based silages. In terms of food safety and quality, such a production of relatively high amounts of organic acids in wet and spray-dried fish-based silages clearly indicated their suitableness to be used for animal feed.
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Jimeno, J., M. J. Lazaro, and H. Sollberger. "Antagonistic interactions between propionic acid bacteria and non-starter lactic acid bacteria." Le Lait 75, no. 4-5 (1995): 401–13. http://dx.doi.org/10.1051/lait:19954-530.
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Nurliyani, Harmayani Eni, Rahmatulloh Satyaguna, and Rakasivi Kanita Galih Julia. "Fatty Acid Profile of Synbiotic Cheese and its Effect on Intestinal Inflammation in Rats." International Journal of Probiotics and Prebiotics 14, no. 1 (October 16, 2019): 45–50. http://dx.doi.org/10.37290/ijpp2641-7197.14:45-50.
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Porang (Amorphophallus oncophyllus) is a local perennial plant rich in glucomannan. The objective of this study was to determine the effect of porang glucomannan addition during cheese processing on fatty acid profile, organic acid and vitamin B6 of goat milk cheese ripened with Lactobacillus rhamnosus. In addition, the effect of cheese consumption on short-chain fatty acid profile in the caecum digesta of inflammatory rats was evaluated. We found that the addition of glucomannan to the cheese during its ripening increased the levels of myristic, pentadecanoic acid, and cis-oleic acids. Rats consuming this cheese had elevated cecal levels of propionic, butyric, total short-chain fatty acids, and lactic acid bacteria. Consumption of synbiotic cheese also decreased the intestinal inflammation via increasing the total lactic acid bacteria, propionic, butyric, and total short-chain fatty acids.
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Drinan, Finbarr D., and Timothy M. Cogan. "Detection of propionic acid bacteria in cheese." Journal of Dairy Research 59, no. 1 (February 1992): 65–69. http://dx.doi.org/10.1017/s0022029900030259.
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SummaryMesophilic lactic starters and thermophilic lactobacilli but notStreptococcus salivariussubsp.thermophilusgrew on the sodium lactate agar (SLA) used for estimating the numbers of propionic acid bacteria (PAB) in cheese. The addition of cloxacillin (4 μg/ml) to SLA inhibited the starter bacteria but had no effect on the PAB. It was possible to count low numbers of PAB in the presence of high numbers of starter bacteria. A correlation coefficient of 0·9 was obtained between the level of propionic acid and the counts of PAB in cheese (n= 40). A disadvantage of the medium is that other bacteria found in cheese (mesophilic lactobacilli, enterococci,Clostridium tyrobutyricum) also grow on it; however, these bacteria are easily distinguishable from PAB on the basis of size, colour and absence of catalase.
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Maryati, Yati, Lilis Nuraida, and Ratih Dewanti Hariyadi. "Production of Organic Acid and Short-Chain Fatty Acids (SCFA) from Lactic Acid Bacteria Isolate on Oligosaccharide Media." Jurnal Kimia Sains dan Aplikasi 24, no. 6 (August 11, 2021): 213–21. http://dx.doi.org/10.14710/jksa.24.6.213-221.
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The growth of microorganisms in food, one of which is lactic acid bacteria (LAB), can produce metabolites beneficial to health. It is essential to study the results of LAB metabolism to improve the quality of a functional food product. This study aimed to evaluate the isolates Lactobacillus acidophilus FNCC 0051 and Lactobacillus rhamnosus R23 to metabolize oligosaccharides as a carbon source so that the final fermentation product can benefit health especially in lowering cholesterol. In vitro testing was carried out on MRS media with or without oligosaccharides, either singly or in a combination consisting of galactooligosaccharides (GOS), fructooligosaccharides (FOS), inulin (IN), inulin hydrolyzate (HI), or their combination as prebiotics by adding 0.3 % oxbile (bile salt) and inoculated with 1% v/v LAB isolate culture and incubated at 37°C for 24 hours. The results showed that the main product of oligosaccharide metabolism by L. acidophilus FNCC 0051 and L. rhamnosus R23 produced several organic acids (lactic acid), including short-chain fatty acids (SCFA) (acetic acid, propionic acid, and butyric acid). The single and combined carbon sources affected the proportion of lactic acid and acetic acid produced by L. acidophilus FNCC0051 (p<0.05). However, they did not affect the proportions of propionic acid and butyric acid. While in L. rhamnosus R23 (p<0.05), the presence of a single carbon source significantly affected the proportions of lactic acid, acetic acid, propionic acid, and butyric acid, while the combination of oligosaccharides affected the proportions of lactic acid and butyric acid produced. SCFA is the main product of prebiotic metabolism, but the characteristics of the acid produced have not been identified. The fermentation pattern is thought to be related to molecular weight, chain length, and oligosaccharide structure. Short-chain molecules, such as FOS generally ferment more rapidly than long-chain molecules such as inulin. The results of this study indicate that both isolates can be used as probiotics in the development of symbiotic products with the addition of oligosaccharides, which have a physiological effect in lowering cholesterol levels.
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Özcelik, Sezen, Esmeray Kuley, and Fatih Özogul. "Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria." LWT 73 (November 2016): 536–42. http://dx.doi.org/10.1016/j.lwt.2016.06.066.
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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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Kulyk, M. F., V. P. Zhukov, Y. V. Obertiukh, I. O. Vyhovska, L. O. Honchar, O. I. Skoromna, T. Y. Tkachenko, and I. P. Zelinska. "Experimental substantiation of new criteria for silage quality evaluation." Feeds and Feed Production, no. 88 (December 26, 2019): 99–106. http://dx.doi.org/10.31073/kormovyrobnytstvo201988-14.
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Purpose. To substantiate new criteria for evaluation of corn silage quality with bio-preservatives. Methods. Zootechnical method to determine feed digestibility in animal experiments. It is incorporated in amphorae of 1.8 tons of corn silage mass of the beginning of wax ripeness. The first amphora was without preservative, the second was with bio preservative No. 1 and the third one was with bio preservative No. 2. The silo of 3 amphorae according to the standard was evaluated. In all 3 amphorae, the silo was of good quality, but the digestibility of dry matter in the balance experiments on the rams was different. Results. The most commonly accepted criteria for evaluating silo quality are its pH value and the solids content. The high quality silo has a pH of water extract in the range of 3.6—3.9. Such pH values are created by the high content of lactic acid and low ammonia content. Under these conditions, the nutrient retention in the silage feed is the highest compared to other acidity parameters. Thus, under pH higher than 4.4 and dry matter content of 30 %, the fermentation in the silo process takes place by the proteolytic type and, as a result, butyric acid, amines and ammonia, not lactic acid, are formed. Due to the fact that butyric acid is much weaker than lactic acid and thus has a low preservative capacity, the silo is of poor quality. Therefore, high levels of ammonia, amines and butyric acid cause poor quality of the silo. High quality silo contains up to 20 % free acids (2/3 – lactic acid and 1/3 acetic acid). Our research has shown that silage packed with bio-preservatives based on lactic and propionic acid bacteria has a higher digestibility of nutrients than the same starting mass (raw material), which is ensiled without a bio-preservative. Lactic acid bacteria synthesize B vitamins (B1, B2, B5 and B7) and essential amino acids, and propionic bacteria further synthesize vitamin B12, forming mucus and giving the silage a specific, pleasant taste, providing better feed for animals, e.g. cows, substances, which is a consequence of the higher productive action of the feed. Digestibility of dry matter of silage, which was incorporated without a biological preservative, was at the rate of 53.9 %, and it was 8.8 % higher with bio-preservative No. 1. Studies conducted with an air-dry matter of 3 silos to obtain a suspension have provided the basis for evaluating bacterial preservatives for their ability to stimulate the growth of microbial protein in the silage. Conclusions. On the basis of the conducted researches new criteria for evaluation of corn silage quality were experimentally substantiated. Indicators of high-quality silage, namely, pH, total acidity, lactic, content of acetic and butyric acids and ammonia, include the digestibility of dry matter in animals, and the determination of bacterial protein as an important factor in the influence of lactic and propionic acid bacteria of bio-preservatives on the biological value of feed protein, which is a criterion for evaluating biological preservatives for the ability to stimulate bacterial protein gain in silage.
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HINTON, ARTHUR, DONALD E. CORRIER, and JOHN R. DELOACH. "Inhibition of the Growth of Salmonella typhimurium and Escherichia coli O157:H7 on Chicken Feed Media by Bacteria Isolated from the Intestinal Microflora of Chickens." Journal of Food Protection 55, no. 6 (June 1, 1992): 419–23. http://dx.doi.org/10.4315/0362-028x-55.6.419.
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Two lactic acid-producing bacteria, one volatile fatty acid-producing bacterium, and one starch-hydrolyzing bacterium were isolated from the cecal contents of adult chickens. The ability of these bacteria to produce lactic and volatile fatty acids in 5% chicken feed broth media and to inhibit the growth of Salmonella typhimurium and Escherichia coli 0157:H7 on a 5% chicken feed agar media was determined. Inhibition of the growth of the enteropathogens was due to bacteriostatic or bactericidal substances that the cecal isolates produced in the media. Depending on which isolates were used, the inhibitory substances were either high concentrations of lactic acid that created an inhibitory pH in the media or inhibitory concentrations of acetic and propionic acids that the isolates produced in the media.
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Franco, Wendy, Ilenys M. Pérez-Díaz, Suzanne D. Johanningsmeier, and Roger F. McFeeters. "Characteristics of Spoilage-Associated Secondary Cucumber Fermentation." Applied and Environmental Microbiology 78, no. 4 (December 16, 2011): 1273–84. http://dx.doi.org/10.1128/aem.06605-11.
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ABSTRACTSecondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes a total loss of the fermented product, at an estimated cost of $6,000 to $15,000 per affected tank. Previous research has suggested that such fermentations are the result of microbiological utilization of lactic acid and the formation of acetic, butyric, and propionic acids. The objectives of this study were to characterize the chemical and environmental conditions associated with secondary cucumber fermentations and to isolate and characterize potential causative microorganisms. Both commercial spoilage samples and laboratory-reproduced secondary fermentations were evaluated. Potential causative agents were isolated based on morphological characteristics. Two yeasts,Pichia manshuricaandIssatchenkia occidentalis, were identified and detected most commonly concomitantly with lactic acid utilization. In the presence of oxygen, yeast metabolic activities lead to lactic acid degradation, a small decline in the redox potential (Eh, Ag/AgCl, 3 M KCl) of the fermentation brines, and an increase in pH to levels at which bacteria other than the lactic acid bacteria responsible for the primary fermentation can grow and produce acetic, butyric, and propionic acids. Inhibition of these yeasts by allyl isothiocyanate (AITC) resulted in stabilization of the fermented medium, while the absence of the preservative resulted in the disappearance of lactic and acetic acids in a model system. Additionally, three Gram-positive bacteria,Lactobacillus buchneri, aClostridiumsp., andPediococcus ethanolidurans, were identified as potentially relevant to different stages of the secondary fermentation. The unique opportunity to study commercial spoilage samples generated a better understanding of the microbiota and environmental conditions associated with secondary cucumber fermentations.
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NISBET, DAVID J., STEVEN C. RICKE, CHARLES M. SCANLAN, DONALD E. CORRIER, ALBERT G. HOLLISTER, and JOHN R. DELOACH. "Inoculation of Broiler Chicks with a Continuous-Flow Derived Bacterial Culture Facilitates Early Cecal Bacterial Colonization and Increases Resistance to Salmonella typhimurium." Journal of Food Protection 57, no. 1 (January 1, 1994): 12–15. http://dx.doi.org/10.4315/0362-028x-57.1.12.
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Experiments were conducted to examine the effect of a continuous-flow (CF) derived bacterial culture and of dietary lactose on colonization level by anaerobic bacteria in the ceca of broiler chicks. Cecal facultative and strictly anaerobic bacteria colony forming units (CFU), total volatile fatty acid (TVFA), lactic and propionic acid concentrations in 3-d-old chicks, and cecal log10 Salmonella typhimurium colonization and propionic acid concentrations in 10-d-old chicks were measured. Treatment groups were control diet, 2% lactose diet, CF culture + control diet, and CF culture + 2% lactose diet. Groups inoculated with CF culture had decreased (P < 0.05) Salmonella in cecal contents at 10 d of age. The level of Salmonella protection was significantly (P < 0.05) correlated with increased cecal bacteria CFU, TVFA, and propionic acid concentrations in 3-d-old chicks. Results indicated that inoculating newly hatched chicks with CF culture containing cecal microflora originally obtained from adult chickens, facilitates early cecal colonization by native cecal microflora, and this is associated with protection against Salmonella.
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Zielińska, Krystyna, Agata Fabiszewska, Katarzyna Piasecka-Jóźwiak, and Renata Choińska. "Increasing Biogas Yield from Fodder by Microbial Stimulation of Propionic Acid Synthesis in Grass Silages." Energies 14, no. 10 (May 14, 2021): 2843. http://dx.doi.org/10.3390/en14102843.
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A new direction in the use of lactic acid bacteria inoculants is their application for renewable raw materials ensiling for biogas production. The aim of the study was to demonstrate the possibility of stimulating the synthesis of propionic acid in the process of co-fermentation of selected strains of Lactobacillus buchneri and L. diolivorans as well as L. buchneri and Pediococcus acidilactici. L. buchneri KKP 2047p and P. acidilactici KKP 2065p were characterized by the special capabilities for both synthesis and metabolism of 1,2-propanediol. L. diolivorans KKP 2057p stands out for the ability to metabolize 1,2-propanediol to propionic acid. As a result of the co-fermentation a concentration of propionic acid was obtained at least 1.5 times higher in the final stage of culture in comparison to cultivating individual species of bacteria separately. The results of in vitro experiments were applied in agricultural practice, by application of two lactic acid bacteria inoculants in ensiling of grass silage and improving its suitability for biogas production. Grass silages made with the addition of the inoculant were characterized by the content of 1,2-propanediol, 1-propanol and propionic acid ensured extension of the aerobic stability from 4 to 7 days in comparison to untreated silages. It was found that the use of both inoculants resulted in an approximately 10–30% increase in biogas yield from this raw material.
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Noike, T., I. B. Ko, S. Yokoyama, Y. Kohno, and Y. Y. Li. "Continuous hydrogen production from organic waste." Water Science and Technology 52, no. 1-2 (July 1, 2005): 145–51. http://dx.doi.org/10.2166/wst.2005.0510.
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The antibiotic effects of lactic acid bacteria, Lactobacillus paracasei, on hydrogen production were investigated using glucose as the substrate for the batch experiments. The effects of lactic acid bacteria on hydrogen fermentation depended on pH and the inhibition of hydrogen-producing bacteria was prevented by keeping the pH over 5.0. Then, a continuous hydrogen production experiment was conducted by using bean curd manufacturing waste as an actual organic waste at pH 5.5 at 35 °C. The increase of the substrate concentration and the addition of nitrogen gave precedence to acetic and butyric acids production in the metabolic pathway and suppressed propionic acid production. As the result, continuous hydrogen production from municipal organic waste was enabled.
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Peter Szucs, Judit, Agnes Suli, Timea Suli Zakar, Elizabet Berecz, and Mate Pek. "Application of some lactic acid bacteria strains to improve fermentation and aerobic stability of maize silage." Review on Agriculture and Rural Development 7, no. 1-2 (November 1, 2019): 127–32. http://dx.doi.org/10.14232/rard.2018.1-2.127-132.
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The object of the trial was to study the effect of some lactic acid bacteria strains on the fermentation and aerobic stability of whole plant maize silages.The whole plant maize raw material was 32% DM, in soft cheddar stage of grain ripeness. It was ensiled in 4.2 litre capacity glass micro-size silos in 5 replicates /each treatment and stored on constant air conditioned room temperature (22 oC) during 95 days. The average packing density of raw material was 211 kg DM/m3.The applied treatments: 1. Untreated control maize, 2. Enterococcus faecium 100,000 CFU/g fresh maize (FM), 3. Lactobacillus plantarum 50,000 CFU/g FM + Enterococcus faecium 50,000 CFU/g FM, 4. Lactococcus lactis 100,000 CFU/g FM, 5. Lactobacillus plantarum 50,000 CFU/g FM + Lactococcus lactis 50,000 CFU/g FM, 6. Lactobacillus plantarum 100,000 CFU/g FM.Aerobic stability study: Applied Honig (1990 system).The main experiences are the following: Applied lactic acid bacteria strains improved the quality of fermentation of maize in general compare to untreated control one.Lactic acid bacteria strains significantly stimulated lactic acid production and decreased propionic and butyric acid production. The origin of ammonia decreased also under influence of lactic acid bacteria strains in unaerobic conditions.Enterococcus faecium and.Lactococcus lactis are not able to protect the maize silages against the aerobic deterioration with the applied dosage. Lactobacillus plantarum itself produced the most favourable fermentation characteristics and protected the aerobic stability of silage the most effectively (during 4 day) compare to all other treated maize silages.
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HINTON, ARTHUR, GEORGE E. SPATES, DONALD E. CORRIER, MICHAEL E. HUME, JOHN R. DELOACH, and CHARLES M. SCANLAN. "In Vitro Inhibition of the Growth of Salmonella typhimurium and Escherichia coli 0157:H7 by Bacteria Isolated from the Cecal Contents of Adult Chickens." Journal of Food Protection 54, no. 7 (July 1, 1991): 496–501. http://dx.doi.org/10.4315/0362-028x-54.7.496.
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A Veillonella species and Enterococcus durans were isolated from the cecal contents of adult broilers. Mixed cultures of Veillonella and E. durans inhibited the growth of Salmonella typhimurium and Escherichia coli 0157:H7 on media containing 2.5% lactose (w/v). The growth of S. typhimurium or E. coli 0157:H7 was not inhibited by mixed cultures containing Veillonella and E. durans on media containing only 0.25% lactose or by pure cultures of Veillonella or E. durans on media containing either 0.25% or 2.5% lactose. The mixed cultures of Veillonella and E. durans produced significantly (P<0.05) more acetic, propionic, and lactic acids in media containing 2.5% lactose than in media containing 0.25% lactose. The inhibition of the enteropathogens was related to the production of lactic acid from lactose by the E. durans and the production of acetic and propionic acids from lactic acid by the Veillonella.
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Chen, L., X. J. Yuan, J. F. Li, Z. H. Dong, S. R. Wang, G. Guo, and T. Shao. "Effects of applying lactic acid bacteria and propionic acid on fermentation quality, aerobic stability and in vitro gas production of forage-based total mixed ration silage in Tibet." Animal Production Science 59, no. 2 (2019): 376. http://dx.doi.org/10.1071/an16062.
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Total mixed ration (TMR) silage technology has been practically used to feed ruminants in Tibet. This study was conducted on forage-based TMR to evaluate the effects of supplementing lactic acid bacteria and propionic acid on its fermentation characteristics, aerobic stability and in vitro gas production kinetics and digestibility. Experimental treatments included four variants: (1) TMR supplemented with 10 mL deionised water per kilogram fresh matter (Control); (2) TMR supplemented with 1 × 106 cfu/g Lactobacillus plantarum (L); (3) TMR supplemented with 0.3% propionic acid (P); (4) TMR supplemented with a combination of 1 × 106 cfu/g Lactobacillus plantarum and 0.3% propionic acid (LP). The latter three additives were first dissolved in deionised water and then applied as a water solution (10 mL/kg fresh matter). All treatments were ensiled in laboratory-scale silos for 45 days, and then exposed to air for 12 days to evaluate the aerobic stability of TMR silage. Further, the four experimental treatments were fermented with buffered rumen fluid to measure in vitro gas production and nutrients’ digestibility. The results indicated that all TMR silages possessed good fermentation characteristics with low pH values (<4.18) and ammonia nitrogen (NH3-N) contents (<100 g/kg total nitrogen), and high lactic acid contents (>66 g/kg DM) and Flieg points (>80). The addition of L and LP stimulated a more efficient homofermentation of TMR silage than in the variant without L, as evidenced by higher ratios of lactic:acetic acid. The addition of P had no effect (P > 0.05) on lactic acid production of TMR silage compared with the Control, whereas it decreased NH3-N content (P < 0.05). Under aerobic conditions, L silage showed less aerobic stability compared with the Control silage, whereas P and LP silages were more (P < 0.05) aerobically stable. Compared with the Control, all additives elevated (P < 0.05) the total gas production and in vitro dry matter digestibility of TMR silages. L silage had a higher (P < 0.05) in vitro neutral detergent fibre digestibility than the Control silage. Data obtained from this study suggested that TMR silage based on oat and common vetch can be well conserved with or without additives. Lactic acid bacteria were compatible with propionic acid, and addition of lactic acid bacteria together with propionic acid can improve the fermentation quality, aerobic stability and in vitro dry matter digestibility of TMR silage.
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Aslım, Ahmet, Berrin Okuyucu, and Fisun Koç. "Propiyonik Asit Katkısının Toplam Karışım Rasyonu Yemin Aerobik Stabilite Özellikleri Üzerine Etkileri." Turkish Journal of Agriculture - Food Science and Technology 9, no. 1 (January 24, 2021): 210–16. http://dx.doi.org/10.24925/turjaf.v9i1.210-216.3848.
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This study investigated the effects of different levels of propionic acid addition on the aerobic stability characteristics of the total mixture ration. In the study, the effects of four different levels of propionic acid-based additives (0, 1.5, 3.0, 4.5%) on storage conditions of 26°C and 30°C. Feed samples were stored for 7 days, 3 replicates for each treatment group. Chemical and microbiological parameters were analysed in feed samples during aerobic stability. Temperature values and ambient temperature in each treatment were measured and recorded through temperature sensors for 7 days. The addition of additives in the study decreased the pH, dry matter, neutral detergent fiber, and yeast contents of total mixed ration, increased crude protein, eter extract, water soluble carbohydrate, lactic acid, and lactic acid bacteria contents and prevented mold growth. As a result of the research, the addition of 4.5% propionic acid allowed the total mixed ration to remain stable at 26°C for 7 days and 30°C for 5 days.
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Pys, J., W. Migdal, T. Pucek, Branislav Zivkovic, Mihal Fabjan, Olga Kosovac, and Cedomir Radovic. "Effect of lactic acid bacterial inoculant with enzyme and rolled barley additive on the chemical composition and protein degradation of alfalfa silage." Biotehnologija u stocarstvu 18, no. 3-4 (2002): 33–44. http://dx.doi.org/10.2298/bah0204033p.
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In the experiment, forage (dry matter 216.3 g.kg-1) from the 1st cut of alfalfa (Medicago, sativa L.) cv, Radius, mown at the early flowering stage, was ensiled. Alfalfa was ensiled without inoculants; with lactic acid bacteria and enzyme inoculants; with rolled barley; or with rolled barley and lactic acid bacteria and enzyme inoculants. Rolled barley was added in amounts of 50,100, 150 and 200 g.kg-1 of alfalfa forage, The bacterial acid enzyme inoculants (Bactozym) contained cultures of Lacto bacillus casein, Enterococcus faecium M74 and Pediococcus sp. (a total of 1 5 x 109 CPU in Ig of friable preparation) in the powdered part and the cellulase-hemicellulase complex (25000 n cat. in 1ml) and glucose-oxidase (4000 n cat. in 1ml) in the liquid part. The inoculants was used in a water solution in the amount of 10mg bacterial component and 0,2 ml enzymatic component / kg-1 alfalfa forage. The supplement of only rolled barley to alfalfa forage was found to have no significant effect on improving the processes of proteolysis and deamination in this type of silages, compared to alfalfa silages made with bacterial and enzyme inoculants. Significantly lower crude protein and WSC losses in the fermentation process, increased intensity of lactic acid fermentation, the lack of propionic and butyric acid fermentation, and significantly reduced processes of protein degradation were found in alfalfa-rolled barley silages made with the addition of lactic acid bacteria and enzyme inoculants.
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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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FERNANDES, CUSTY F., GEORGE J. FLICK, JENNIFER COHEN, and TASHA B. THOMAS. "Role of Organic Acids during Processing To Improve Quality of Channel Catfish Fillets†." Journal of Food Protection 61, no. 4 (April 1, 1998): 495–98. http://dx.doi.org/10.4315/0362-028x-61.4.495.
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A microbial preparation derived from aquacultured channel catfish fillets (Ictalurus punctatus) was acidified with 0,1,2 and 4% (vol/vol) weak organic and held in an ice bath at 0°C to simulate the chilling process. Additionally, catfish fillets were sprayed under varying pressures at 15°C with organic acids to evaluate the efficacy of concentrations of organic acids and spray pressures to ameliorate the microbiological quality. To determine plate counts, the dilution fluid was neutralized to pH 7.2 with 1.0 M NaOH. The aerobic plates counts of microorganisms in the chilling water were monitored over a 20-min interval. Aerobic plate counts were found on the channel catfish fillets before and after spray washing with organic acids. Plates were incubated at 35°C for 48 h. The addition of organic acids to the microbial preparation used in simulating the chilling process significantly (P < 0.05) reduced the number of bacteria surviving. The number of surviving bacteria in the chilled water decreased with increasing concentration and time of exposure to organic acids. Propionic acid had the most detrimental effect on organisms present in the microfloral preparation followed by acetic and lactic acids. Spray washing of catfish fillets with water did not significantly (P < 0.05) affect the microbial quality of fillets. However, catfish fillets sprayed with organic (lactic and propionic) acids significantly (P < 0.05) reduced the microbial counts by 10-fold. Lactic and propionic acids were not significantly (P > 0.05) different in influencing the aerobic counts of the catfish fillets.
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Yokoyama, Yukihiro, Takashi Asahara, Koji Nomoto, and Masato Nagino. "Effects of Synbiotics to Prevent Postoperative Infectious Complications in Highly Invasive Abdominal Surgery." Annals of Nutrition and Metabolism 71, Suppl. 1 (2017): 23–30. http://dx.doi.org/10.1159/000479920.
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Postoperative infectious complication (POIC) is one of the most common complications following highly invasive abdominal surgeries, such as hepatectomy, esophagectomy, and pancreatoduodenectomy. The surgical stress temporarily deteriorates the intestinal microenvironment, and the fecal concentrations of beneficial bacteria such as Bifidobacterium and Lactobacillus decrease following highly invasive abdominal surgery. In parallel with these changes, the concentrations of fecal short-chain fatty acids (SCFAs) such as acetic acid, propionic acid, and butyric acid also decrease after surgery. In contrast, the fecal concentration of lactic acid increases under this condition because of the deterioration of the metabolism from lactic acid to SCFAs by normal intestinal microflora. Decreased fecal concentration of SCFAs may lead to an impaired intestinal barrier function under stressful condition. Translocation of bacteria from the gut to lymphatic and bloodstream leads to bacteremia and subsequent POICs. The incidence of POICs in patients with unhealthy intestinal microflora before surgery may be more because their intestine is more susceptible to bacterial translocation induced by surgical stress. Therefore, improving the intestinal microenvironment and intestinal barrier function before surgery is crucial to prevent POICs following highly invasive abdominal surgeries. In this regard, the use preoperative synbiotics therapy may be one of the effective ways because it has been shown to improve intestinal microflora, increase fecal SCFAs, prevent bacterial translocation, and reduce the incidence of POICs in several randomized controlled trial in patients undergoing highly invasive abdominal surgeries.
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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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Ishikawa, Taichi, Daisuke Sasaki, Ryo Aizawa, Matsuo Yamamoto, Takashi Yaegashi, Tarou Irié, and Minoru Sasaki. "The Role of Lactic Acid on Wound Healing, Cell Growth, Cell Cycle Kinetics, and Gene Expression of Cultured Junctional Epithelium Cells in the Pathophysiology of Periodontal Disease." Pathogens 10, no. 11 (November 18, 2021): 1507. http://dx.doi.org/10.3390/pathogens10111507.
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Lactic acid (LA) is short-chain fatty acid, such as butyric acid and propionic acid, that is produced as a metabolite of lactic acid bacteria, including periodontopathic bacteria. These short-chain fatty acids have positive effects on human health but can also have negative effects, such as the promotion of periodontal disease (PD), which is caused by periodontal pathogens present in the gingival sulcus. PD is characterized by apical migration of junctional epithelium, deepening of pockets, and alveolar bone loss. Thus, the junctional epithelial cells that form the bottom of the gingival sulcus are extremely important in investigating the pathophysiology of PD. The aim of this study was to investigate the effect of LA on wound healing, cell growth, cell cycle kinetics, and gene expression of cultured junctional epithelium cells. The results showed that stimulation with 10 mM LA slowed wound healing of the junctional epithelial cell layer and arrested the cell cycle in the G0/G1 (early cell cycle) phase, thereby inhibiting cell growth. However, cell destruction was not observed. LA also enhanced mRNA expression of integrin α5, interleukin (IL)-6, IL-8, intercellular adhesion molecule-1, and receptor activator of nuclear factor kappa-B ligand. The results of this study suggest that stimulation of junctional epithelial cells with high concentrations of LA could exacerbate PD, similarly to butyric acid and propionic acid.
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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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Mlejnkova, Veronika, Pavel Horky, Marketa Kominkova, Jiri Skladanka, Lucia Hodulikova, Vojtech Adam, Jiri Mlcek, Tunde Jurikova, and Jiri Sochor. "Biogenic amines and hygienic quality of lucerne silage." Open Life Sciences 11, no. 1 (January 1, 2016): 280–86. http://dx.doi.org/10.1515/biol-2016-0037.
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AbstractThis experiment examined the influence of two different silage additives of biological (Lactococcus lactis, Lactobacillus plantarum, Enterococcus faecium, enzyme xylanase) and chemical (43% formic acid, 30% ammonium formate, 10% propionic acid, 2% benzoic acid) types on biogenic amines concentration, nutrient content, fermentation process, and microbiologic indicators in lucerne (Medicago sativa) silage after 90 days of fermentation. The biological additive significantly (P < 0.05) increased putrescine (+51%), lactic acid (+11%) and protein content (+11%) in comparison with control silage. It significantly decreased cadaverine (−29%), histamine (−57%), spermidine (−15%), spermine (−55%), acetic acid (−40%), ethanol (−55%), ammonium (−25%) and ash (−9%). After the chemical-additive treatment, greater amounts of histamine and tyramine were recorded. Significant decrease was observed in the concentrations of putrescine (−18%), cadaverine (−55%), spermidine (−47%), spermine (−45%), lactic acid (−16%), acetic acid (−46%), ammonium (−59%), ash (−13%) and fat (−24%). Populations of bacteria associated with lactic acid fermentation, moulds, yeasts, enterobacteria and total microorganisms count were also influenced. Both biological and chemical additives can be highly recommended for producing high-quality silages meeting hygienic requirements. In lucerne silage, the chemical preservative showed a stronger effect in achieving the health safety of silage compared to the biological inoculant.
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Song, Chae Eun, Han Hyo Shim, Palaniselvam Kuppusamy, Young-IL Jeong, and Kyung Dong Lee. "Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi." BioMed Research International 2018 (September 3, 2018): 1–10. http://dx.doi.org/10.1155/2018/6015243.
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The objective of this study was to investigate alginate microencapsulated lactic acid bacteria (LAB) fermentation quality of radish kimchi sample and its potential survivability in different acidic and alkaline environments. Initially, we isolated 45 LAB strains. One of them showed fast growth pattern with potential probiotic and antifungal activities against Aspergillus flavus with a zone of inhibition calculated with 10, 8, 4mm for the 4th, 5th, and 6th day, respectively. Therefore, this strain (KCC-42) was chosen for microencapsulation with alginate biopolymer. It showed potential survivability in in-vitro simulated gastrointestinal fluid and radish kimchi fermentation medium. The survival rate of this free and encapsulated LAB KCC-42 was 6.85 × 105 and 7.48× 105 CFU/ml, respectively; the viability count was significantly higher than nonencapsulated LAB in simulated gastrointestinal juices (acid, bile, and pancreatin) and under radish kimchi fermentation environment. Kimchi sample added with this encapsulated LAB showed increased production of organic acids compared to nonencapsulated LAB sample. Also, the organic acids such as lactic acid, acetic acid, propionic acid, and succinic acid production in fermented kimchi were measured 59mM, 26mM, 14mM, and 0.6mM of g/DW, respectively. The production of metabolites such as lactic acid, acetic acid, and succinic acid and the bacteria population was high in microencapsulated LAB samples compared with free bacteria added kimchi sample. Results of this study indicate that microencapsulated LAB KCC-42 might be a useful strategy to develop products for food and healthcare industries.
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Petreska Ivanovska, Tanja, Zoran Zhivikj, Liljana Bogdanovska, Kristina Mladenovska, and Lidija Petrushevska-Tozi. "Application of Lactobacillus casei 01 and oligofructose-enriched inulin in ayran." Macedonian Journal of Chemistry and Chemical Engineering 37, no. 1 (June 9, 2018): 43. http://dx.doi.org/10.20450/mjcce.2018.1287.
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This study aimed to develop a probiotic/synbiotic ayran with a sufficient number of live bacteria Lactobacillus casei 01 (L. casei 01) during the product shelf-life. Under conditions of refrigerated storage for 15 days, probiotic survival and organic acid (lactic, acetic, propionic and butyric acid) production were evaluated. Simultaneously, pH, titratable acidity, total solids, and carbohydrate, protein, fat and mineral contents of the samples were examined. Overall results of the chemical analyses indicated the quality of the prepared samples to be comparable with the conventional ayran used as a matrix for probiotic/synbiotic supplementation. L. casei 01 survived better in ayran containing synbiotic chitosan–Ca–alginate microparticles compared to samples enriched with non-encapsulated probiotic alone or with synbiotic (L. casei 01 + oligofructose-enriched inulin), followed by increased production of lactic, acetic and propionic acid. Probiotic/synbiotic ayran may contribute to a healthy diet for consumers, while the sample enriched with microencapsulated formulation is advantageous in terms of probiotic activity.
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MD Makut, NJ Emelogu, IK Ekeleme, JE Owuna, and FU Alfa. "Antimicrobial activity of lactic acid bacteria isolated from locally fermented cow milk products sold in Keffi, Nigeria on clinical bacteria." GSC Advanced Research and Reviews 8, no. 2 (August 30, 2021): 078–84. http://dx.doi.org/10.30574/gscarr.2021.8.2.0165.
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Lactic acid bacteria (LAB) are renowned for the potential of producing antimicrobial compounds. This study focuses on isolation and antimicrobial effect of lactic acid bacteria isolated from locally fermented cow milk products (Nono, Kindirmo and Maishanu). The antimicrobial effect of the LAB isolates against clinical test isolates was also investigated. Fifty (50) samples each of Nono and Kindirmo, and twenty-five (25) of Maishanu were collected from cow milk products sellers in Keffi, Nasarawa State Nigeria. Standard microbiological methods were used for the isolation and identification of Lactic acid bacteria from fermented cow milk products. The percentage isolation rate of Lactobacillus species from Nono and Kindirmo showed that 52.0% were isolated from Nono and 58.0% from kindirmo. The highest percentage occurring Lactobacillus species from Nono was Lactobacillus plantarum (14.0%) and the highest percentage occurring Lactobacillus species from kindirmo was Lactobacillus delbrueckii (16.0%). The Lactobacillus species isolated were screened for antibacterial activity and it was observed that seven (7) were able to show inhibition zones. The antimicrobial effect of the LAB culture supernatant against clinical isolates of Staphylococcus aureus, Escherichia coli and Shigella dysenteriae was investigated using agar diffusion technique. The highest 22.00mm was observed by Lactobacillus delbrueckii and Lactobacillus delbrueckii against Shigella dysenteriae, while the least inhibition zone of 15.00mm was observed by Lactobacillus delbrueckii and Lactobacillus acidophilus against E. coli. In conclusion, the zones of inhibition observed in this research strongly suggest that various antimicrobial compounds (lactic acid, acetic acid, propionic acid and bacteriocins) produced during the fermentation process are potent in the control of growth of the test bacteria.
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Si, Huazhe, Hanlu Liu, Zhipeng Li, Weixiao Nan, Chunai Jin, Yutong Sui, and Guangyu Li. "Effect of Lactobacillus plantarum and Lactobacillus buchneri addition on fermentation, bacterial community and aerobic stability in lucerne silage." Animal Production Science 59, no. 8 (2019): 1528. http://dx.doi.org/10.1071/an16008.
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Changes in the microbial community are closely related to the fermentation of silage. However, how host genetic variation shapes the community structure of the silage microbiota and its metabolic phenotype is poorly understood. The objective of present study was to evaluate the effects of the application of the homo-fermentative Lactobacillus plantarum and hetero-fermentative Lactobacillus buchneri strains to lucerne silage on the fermentation characteristics, aerobic stability, and microbial community and their correlations. The three silages treated with L. plantarum or L. buchneri were well preserved and had significantly lower pH values, butyric acid, propionic acid, and ammonia-N concentrations, and significantly higher residual water-soluble carbohydrate, dry matter and lactic acid contents than the controls. The treated groups had more lactic acid bacteria and lower quantities of other bacteria in their microbial communities. Inoculation of lactic acid bacteria influenced the abundances of other bacteria and controlled the silage fermentation characteristics. L. buchneri inhibited the abundance of Enterobacter_ludwigii to increase the crude protein content, L. plantarum improve the neutral detergent fibre content by affecting the abundance of Arthrobacter_sp._Ens13. In conclusion, the application of L. plantarum and L. buchneri improved the quality of lucerne silage fermentation, and L. buchneri resulted in greater improvements after aerobic exposure.
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Si, Huazhe, Hanlu Liu, Zhipeng Li, Weixiao Nan, Chunai Jin, Yutong Sui, and Guangyu Li. "Corrigendum to: Effect of Lactobacillus plantarum and Lactobacillus buchneri addition on fermentation, bacterial community and aerobic stability in lucerne silage." Animal Production Science 59, no. 8 (2019): 1584. http://dx.doi.org/10.1071/an16008_co.
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Changes in the microbial community are closely related to the fermentation of silage. However, how host genetic variation shapes the community structure of the silage microbiota and its metabolic phenotype is poorly understood. The objective of present study was to evaluate the effects of the application of the homo-fermentative Lactobacillus plantarum and hetero-fermentative Lactobacillus buchneri strains to lucerne silage on the fermentation characteristics, aerobic stability, and microbial community and their correlations. The three silages treated with L. plantarum or L. buchneri were well preserved and had significantly lower pH values, butyric acid, propionic acid, and ammonia-N concentrations, and significantly higher residual water-soluble carbohydrate, dry matter and lactic acid contents than the controls. The treated groups had more lactic acid bacteria and lower quantities of other bacteria in their microbial communities. Inoculation of lactic acid bacteria influenced the abundances of other bacteria and controlled the silage fermentation characteristics. L. buchneri inhibited the abundance of Enterobacter_ludwigii to increase the crude protein content, L. plantarum improve the neutral detergent fibre content by affecting the abundance of Arthrobacter_sp._Ens13. In conclusion, the application of L. plantarum and L. buchneri improved the quality of lucerne silage fermentation, and L. buchneri resulted in greater improvements after aerobic exposure.
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Zhao, Shanshan, Fengyuan Yang, Yuan Wang, Xiaomiao Fan, Changsong Feng, and Yanping Wang. "Dynamics of Fermentation Parameters and Bacterial Community in High-Moisture Alfalfa Silage with or without Lactic Acid Bacteria." Microorganisms 9, no. 6 (June 4, 2021): 1225. http://dx.doi.org/10.3390/microorganisms9061225.
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The aim of this study was to gain deeper insights into the dynamics of fermentation parameters and the bacterial community during the ensiling of high-moisture alfalfa. A commercial lactic acid bacteria (YX) inoculant was used as an additive. After 15 and 30 days of ensiling, the control silage (CK) exhibited a high pH and a high concentration of ammoniacal nitrogen (NH3-N); Enterobacter and Hafnia-Obesumbacterium were the dominant genera. At 60 d, the pH value and the concentration of NH3-N in CK silage increased compared with 15 and 30 d, propionic acid and butyric acid (BA) were detected, and Garciella had the highest abundance in the bacterial community. Compared with CK silage, inoculation of YX significantly promoted lactic acid and acetic acid accumulation and reduced pH and BA formation, did not significantly reduce the concentration of NH3-N except at 60 d, and significantly promoted the abundance of Lactobacillus and decreased the abundance of Garciella and Anaerosporobacter, but did not significantly inhibit the growth of Enterobacter and Hafnia-Obesumbacterium. In conclusion, high-moisture alfalfa naturally ensiled is prone to rot. Adding YX can delay the process of silage spoilage by inhibiting the growth of undesirable microorganisms to a certain extent.
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Yang, Hong, Bing Wang, Qing Zhang, Hui Cheng, and Zhu Yu. "Improvement of Fermentation Quality in the Fermented Total Mixed Ration with Oat Silage." Microorganisms 9, no. 2 (February 18, 2021): 420. http://dx.doi.org/10.3390/microorganisms9020420.
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The use of the fermented total mixed ration (FTMR) is a promising approach for the preservation of homogeneous feed, but changes during fermentation and links with the bacterial community of FTMR are not fully understood. This study investigated the effects of adding oat silage (OS) to the fermented total mixed ration (FTMR) in terms of fermentation, chemical composition, and the bacterial community. The fermentation quality of FTMR with 22% OS was greatly improved, as demonstrated by decreases in the butyric acid concentration, a lower lactic acid/acetic acid ratio, a larger population of lactic acid bacteria (LAB), and quicker spoilage yeast death. Further examination of the effects of various ensiling days on nutritive values showed stable crude protein and nonprotein nitrogen (NPN) contents. The concentrations of acetic acid, propionic acid, and ammonia–nitrogen (NH3–N) were increased following all FTMR treatments after 15 d, while the concentration of water-soluble carbohydrates (WSC) was decreased. More heterofermentative LAB, such as Lentilactobacillus buchneri, Lentilactobacillus brevis, and Companilactobacillus versmoldensis were found after adding 11% and 22% OS. Moreover, the addition of 22% OS caused a marked increase in both bacterial richness and diversity, dominated by the Lactobacillus genus complex. Among species of the Lactobacillus genus complex, the occurrence of Loigolactobacillus coryniformis was positively correlated with lactic acid, NPN, and NH3–N concentrations, suggesting its potential role in altering the fermentation profiles.
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Zhang, Ying‐Chao, Dong‐Xia Li, Xue‐Kai Wang, Yan‐Li Lin, Qing Zhang, Xiao‐Yang Chen, and Fu‐Yu Yang. "Fermentation quality and aerobic stability of mulberry silage prepared with lactic acid bacteria and propionic acid." Animal Science Journal 90, no. 4 (February 17, 2019): 513–22. http://dx.doi.org/10.1111/asj.13181.
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Куксова, Елена Владимировна, Галина Сергеевна Волкова, and Елена Михайловна Серба. "Development of probiotic bacterial concentrate technology and practical aspects of its use." Food processing industry, no. 9 (September 3, 2021): 36–38. http://dx.doi.org/10.52653/ppi.2021.9.9.013.
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В статье приводятся результаты разработки технологии получения биоконцентрата на основе многоштаммового консорциума молочнокислых и пропионовокислых бактерий, который может использоваться для силосования зеленых кормов. Установлены параметры ферментации, стадии концентрирования, дана качественная характеристика готового продукта. The article presents the results of the development of the technology of producing bioconcentrate on the basis of multistrain consortium of lactic acid and propionic acid bacteria which can be used for ensilaging green forages. The fermentation parameters, concentration stages, and qualitative characteristics of the finished product are established.
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Mukhammadieva, A. S., Rish S. Mukhammadiev, K. V. Usoltsev, Rin S. Mukhammadiev, E. V. Skvortsov, and L. R. Valiullin. "RAT INTESTINAL MICROFLORA IN EXPERIMENTAL ANTIBIOTIC-ASSOCIATED DYSBIOSIS AND THE POSSIBILITY OF ITS CORRECTION WITH PREPARATION BASED ON LACTIC AND PROPIONIC ACID BACTERIA." Scientific Notes Kazan Bauman State Academy of Veterinary Medicine 246, no. 2 (June 1, 2021): 141–45. http://dx.doi.org/10.31588/2413-4201-1883-246-2-141-145.
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The composition of the intestinal microflora of rats with experimental antibiotic-associated dysbiosis and after its correction with a biological product based on lactic acid and propionic acid microorganisms was studied. The results obtained indicate the normalization of the number of microorganisms when using the suspension form of the drug and make it possible to recommend its use in clinical practice for the correction of intestinal microflora disorders in animals.
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Tyrolová, Y., and A. Výborná. "The effects of wilting and biological and chemical additives on the fermentation process in field pea silage." Czech Journal of Animal Science 56, No. 10 (October 17, 2011): 427–32. http://dx.doi.org/10.17221/3235-cjas.
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The objectives of the study were to evaluate the effects of wilting and additives on the fermentation quality of field pea silage, and to determine the rumen degradability of organic matter of pea silage. The following additives were used: commercial bacterial inoculant (1 g/t) containing homofermentative lactic acid bacteria – Lactobacillus rhamnosus (NCIMB 30121) and Enterococcus faecium (NCIMB 30122) and chemical additive containing formic acid, propionic acid, ammonium formate and benzoic acid (4 l/t). Compared to the control and chemical additive, the addition of the inoculant to wilted silage increased the lactic acid content (P < 0.05) and lactic:acetic ratio (P < 0.001). Both bacterial and chemical additives decreased (P < 0.001) the pH value of wilted silage. Differences between the control and chemically treated unwilted silage were also significant (P < 0.01). The pH value of silage with chemical additive was lower compared to the control. Proteolysis determined in wilted silage was lower compared to unwilted silage. Rumen degradability of organic matter in wilted silage treated with the chemical additive was found to be higher (P < 0.05) than in control and inoculant treated silages.
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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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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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Edwards, C. A., and A. M. Parrett. "Intestinal flora during the first months of life: new perspectives." British Journal of Nutrition 88, S1 (September 2002): s11—s18. http://dx.doi.org/10.1079/bjn2002625.
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Increasing awareness that the human intestinal flora is a major factor in health and disease has led to different strategies to manipulate the flora to promote health. The complex microflora of the adult is difficult to change in the long term. There is greater impact of diet on the infant microflora. Manipulation of the flora particularly with probiotics has shown promising results in the prevention and treatment of diarrhoea and allergy. Before attempting to change the flora of the infant population in general, a greater understanding of the gut bacterial colonisation process is required. The critical stages of gut colonisation are after birth and during weaning. Lactic acid bacteria dominate the flora of the breast-fed infant. The formula-fed infant has a more diverse flora. The faeces of the breast-fed infant contain mainly acetic and lactic acid whereas the formula fed-infant has mainly acetic and propionic acid. Butyric acid is not a significant component in either group. The formula-fed infant also has higher faecal ammonia and other potentially harmful bacterial products. The composition of the microflora diversifies shortly before and particularly after weaning. The flora of the formula-fed infant develops more quickly than that of the breast-fed infant. Before embarking on any strategy to change the flora, the following questions should be considered: Should we retain a breast-fed style flora with limited ability to ferment complex carbohydrates? Can pro- and prebiotics achieve a flora with adult characteristics but with more lactic acid bacteria in weaned infants? Are there any health risks associated with such manipulations of the flora?
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de Castro, Antonio, Antonio Sánchez, Antonio López-López, Amparo Cortés-Delgado, Eduardo Medina, and Alfredo Montaño. "Microbiota and Metabolite Profiling of Spoiled Spanish-Style Green Table Olives." Metabolites 8, no. 4 (October 31, 2018): 73. http://dx.doi.org/10.3390/metabo8040073.
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The aim of the present study was to assess the malodorous spoilages of Spanish-style green table olives through microbial and metabolite composition using current measuring techniques (e.g., high-throughput DNA sequencing, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry). Under different alkaline and washing conditions, the spoilage fermentations were reproduced with Gordal and Manzanilla olive cultivars using a low salt concentration (71 g L−1 NaCl) in the initial brine. The degradation of lactic acid and significant increases in volatile fatty acids and phenols were found in all the spoiled samples in comparison with the unspoiled control samples. According to high-throughput DNA sequencing, Cardiobacteriaceae and Ruminococcus were the dominant bacteria in the spoiled samples. PLS regression and Pearson’s correlation coefficient analyses revealed positive and negative correlations among microbial communities, metabolites, and sensory spoilage descriptors. Notably, the “zapatera” descriptor was significantly associated with Propionibacterium, which was positively correlated with acetic acid, propionic acid, succinic acid, and methyl propanoate; while the “butyric” descriptor exhibited a significant positive relationship with the genus Ruminococcus, which gave an almost significant correlation with propionic and butyric acids.
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BARON, V. S., and G. G. GREER. "COMPARISON OF SIX COMMERCIAL HAY PRESERVATIVES UNDER SIMULATED STORAGE CONDITIONS." Canadian Journal of Animal Science 68, no. 4 (December 1, 1988): 1195–207. http://dx.doi.org/10.4141/cjas88-135.
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Rehydrated alfalfa (Medicago sativa L.) hay was used to test the effectiveness of six commercial hay additives in the laboratory. The additives were designated B1 (live bacterial culture, protease and cellulose enzymes) P1 (67% propionic acid partly neutralized with ammonia) R2 (25% propionic acid and unspecified amounts of other organic acids and flavorings), S (92% sodium sulphate), P3 (19% propionic acid and unspecified amounts of other organic acids and flavorings) and B2 (12% lactic acid and fermentation extract). The additives were assessed on their ability to prevent deterioration in in vitro digestible organic matter (IVDOM), heating and mould growth, loss of dry matter and associated parameters at hay moistures ranging from 15 to 35% moisture with additive rates specified by the manufacturer. After 21 d of storage and at all moisture levels P1 (1.25% wt wt−1) maintained IVDOM and most other parameters at levels similar (P ≤ 0.05) to an unspoiled Control at 15% moisture. P2 (0.2% wt wt−1) reduced heating and mould growth and maintained IVDOM to the levels of unspoiled hay up to 25% moisture. P3 (0.3% wt wt−1) provided slight improvements in IVDOM up to 25% moisture, but did not prevent heating. S (0.1% wt wt−1) limited dry matter loss at 20% moisture. Alfalfa hays treated with B1 (0.1% wt wt−1) or B2 (80 or 100 mL t−1 of dry matter) were not different from the control hay for any parameters. At 25% moisture B1 and B2 did not affect the growth of anaerobic and aerobic bacteria or moulds while P1 inhibited the growth of moulds and aerobic bacteria. Based primarily on maintaining consistently high IVDOM at ≥ 25% moisture the order of effectiveness was P1 > P2 = P3 > S = B1 = B2. The slight effects of P2 and P3 on IVDOM may not be evident in the field. Key words: Rehydrated alfalfa hay, in vitro digestibility, microbial changes
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Zubaidah, Elok, Erryana Martati, and Ampu Marojahan Resmanto. "PERTUMBUHAN ISOLAT BAL ASAL BEKATUL DAN PROBIOTIK KOMERSIAL (Lactobacillus acidophilus dan Lactobacillus casei) PADA MEDIA BEKATUL DAN SUSU SKIM." Jurnal Bioteknologi & Biosains Indonesia (JBBI) 1, no. 1 (December 26, 2014): 27. http://dx.doi.org/10.29122/jbbi.v1i1.549.
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This research was aimed to study the influence of rice bran and skim milk fermentation media on the growth of lactic acid bacteria and their ability in fermenting complex carbohydrates into short chain fatty acids (SCFA). Indigenous lactic acid bacteria (LAB) were isolated from rice bran and commercial probiotic separately and used for fermenting rice bran and skim milk media. Randomized block design was used with 2 factors i.e. fermenting media type and LAB type. The results showed that fermenting rice bran gave significant effect on the LAB growth, indicated by total LAB cell count, total acid concentration, pH and antibacterial activity. The best treatment was J2-B with total LAB count 1.01 ´ 1010 cfu/mL, total acid 1.14%, pH 3.88 and clear zone diameters against Staphylococcus aureus 13.04 mm, Listeria monocytogenes 12.88 mm, Escherichia coli 12.83 mm and Salmonella typhi 12.53 mm. LAB fermenting rice bran for 48 hours produced lactic acid and SCFA. The highest concentrations of lactic acid (122.1313 mM), acetic acid (10.503 mM), and butyric acid (1.56 mM) were produced by fermentation using LAB J2, L. acidophilus, and L. casei isolate, respectively; whereas the highest propionic acid concentration (6,07 mM) was produced by control fermentation.Keywords: Probiotic, indigenous isolate, rice bran, SCFA, skimmed milk ABSTRAKPeneltian ini bertujuan untuk mengetahui pengaruh dedak dan skim milk sebagai media fermentasi bakteri asam laktat, dan kemampuannya mengubah sumber karbon komplek dedak menjadi asam lemak rantai pendek (short chain fatty acids, SCFA). Bakteri asam laktat lokal diisolasi dari dedak dan probiotik. Desain percobaan adalah acak kelompok dengan 2 faktor, yaitu jenis media fermentasi dan jenis bakteri asam laktat. Hasil penelitian menunjukkan bahwa media fermentasi dengan menggunakan dedak menunjukkan pengaruh yang signifikan terhadap pertumbuhan bakteri yang ditunjukkan dari total sel bakteri asam laktat, total asam yang dihasilkan, pH dan aktivitas antibakteri. Fermentasi dengan menggunakan isolat J2-B menghasilkan total bakteri asam laktat 1,01 ´ 1010 cfu/mL, total asam 1,14%, pH 3,88 dan zona hambatan dengan bakteri uji Staphylococcus aureus 13,04 mm, Listeria monocytogenes 12,88 mm, Escherichia coli 12,83 mm dan Salmonella typhi 12,53 mm. Proses fermentasi bakteri asam laktat menggunakan media dedak selama 48 jam mampu menghasilkan asam laktat dan SCFA. Konsentrasi tertinggi asam laktat (122,13 mM), asam asetat (10,50 mM), dan asam butirat (1,56 mM) masing-masing dihasilkan oleh fermentasi menggunakan BAL J2, isolat L. acidophilus, dan isolat L. casei; sedangkan konsentrasi tertinggi asam propionat (6,07 mM) dihasilkan oleh fermentasi kontrol.Kata kunci: Probiotik, isolat lokal, dedak, SCFA, susu skim
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RIBEIRO, C. S., Y. T. GRANJA-SALCEDO, J. D. MESSANA, A. J. NETO, R. C. CANESIN, G. FIORENTINI, M. F. F. ALARCON, and T. T. BERCHIELLI. "Feeding increasing concentrate to Tifton 85 hay ratios modulated rumen fermentation and microbiota in Nellore feedlot steers." Journal of Agricultural Science 153, no. 6 (April 16, 2015): 1116–27. http://dx.doi.org/10.1017/s0021859615000337.
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SUMMARYThe use of diets with increasing proportions of concentrate to fibre can ensure appropriate energy levels and result in greater efficiency in Nellore feedlot steers. It was hypothesized that higher proportions of concentrate in the diet of these Nellore steers may affect ruminal fermentation and microbiota as a consequence of ruminal pH reduction. The present study was conducted to evaluate the effect of diets with four different roughage (hay Tifton 85) : concentrate ratios on intake, digestibility, rumen fermentation and rumen microbiota of Nellore feedlot steers. Higher proportions of concentrate in the diet did not affect intake and digestibility of dry and organic matter. The concentration of N-NH3, total rumen volatile fatty acid, acetic (C2), butyric (C4), isobutyric, valeric and isovaleric acids, and microbial nitrogen did not differ among diets. However, increasing proportions of concentrate in the diet resulted in a linear reduction in average rumen pH and increased propionic acid (C3) concentration, resulting in lower relative C2 : C3. Bacterial population ofFibrobacter succinogenes, Ruminococus flavefaciensandRuminococcus albusdecreased in the rumen. However, bacteria that are consumers of lactic acid (Selenomonas ruminantiumandMegasphaera elsdenii) and producers of lactic acid (Lactobacillussp. andStreptococcus bovis) increased when animals were fed with high-concentrate diets. The total number of protozoa was similar for the different roughage : concentrate ratios. Protozoan counts were only influenced by diet for the genusDasytricha. The findings point to diets with increasing concentrate to Tifton 85 hay ratios as inhibiting the growth of some cellulolytic bacteria and reducing fibre digestibility, and indicate Tifton 85 hay as a possible modulated rumen fermentation in the Nellore steer feedlot.
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Duru, A. A. "Effects of Lavender (Lavandula angustifolia) augmentation of alfalfa silages." South African Journal of Animal Science 49, no. 6 (March 4, 2020): 1008–12. http://dx.doi.org/10.4314/sajas.v49i6.4.
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The aim of this study was to determine the chemical, fermentation, and microbiological properties of alfalfa silages that were augmented with lavender (Lavandula angustifolia) and to appraise their in vitro organic matter digestibility (IVOMD), metabolizable energy (ME), and net energy for lactation (NEL) contents. Lavender flowers were added to alfalfa silages at 0.5, 1.0, 1.5, and 2.0% of the weight of alfalfa. An unaugmented alfalfa silage was also evaluated. After 75 day of ensiling, pH, dry matter, NDF and ADF contents of alfalfa silages had decreased and OMD had increased with the addition of lavender. No significant differences in crude protein, ash, ether extract, lactic acid, acetic acid, propionic acid, lactic acid bacteria number, ME and NEL contents were detected. No butyric acid, Enterobacteriaceae, Listeria spp, sulphide reducing anaerobes, and yeasts were found in the alfalfa silages. Mould content decreased with the addition of lavender. Thus, the addition of lavender flowers to alfalfa silages may improve their quality.
Keywords: essential oil, fermentation, nutritional value, supplement
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Sadarman, Sadarman, Muhammad Ridla, Nahrowi Nahrowi, Roni Ridwan, and Anuraga Jayanegara. "Evaluation of ensiled soy sauce by-product combined with several additives as an animal feed." May-2020 13, no. 5 (2020): 940–46. http://dx.doi.org/10.14202/vetworld.2020.940-946.
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Aim: The present experiment aimed to evaluate the use of different additives, i.e., lactic acid bacteria (LAB) inoculant, tannin extract, and propionic acid, on the chemical composition, fermentative characteristics, and in vitro ruminal fermentation of soy sauce by-product (SSB) silage. Materials and Methods: SSB was subjected to seven silage additive treatments: Fresh SSB, ensiled SSB, ensiled SSB+LAB, ensiled SSB+2% acacia tannin, ensiled SSB+2% chestnut tannin, ensiled SSB+0.5% propionic acid, and ensiled SSB+1% acacia tannin+1% chestnut tannin+0.5% propionic acid. Ensiling was performed for 30 days in three replicates, and each replicate was made in duplicate. The samples were evaluated for their chemical composition and silage fermentation characteristics and were tested in an in vitro rumen fermentation system. Results: In general, the nutrient compositions did not differ among the tested SSBs in response to the different additives used. The addition of tannins, either acacia or chestnut, and propionic acid significantly decreased the pH of the ensiled SSB (p<0.05). The addition of several additives (except LAB) decreased the ammonia concentration in SSB silage (p<0.05). The total volatile fatty acids in the in vitro rumen fermentation profile of the ensiled SSB were not significantly altered by the various additives applied. The addition of some additives, i.e., ensiled SSB+LAB and ensiled SSB+2% acacia tannin, reduced the digestibility values of the SSB (p<0.05). Different silage additives did not significantly affect methane production, although the addition of acacia tannins tended to result in the lowest methane production among treatments. Conclusion: The use of additives, particularly 2% acacia tannins, can reduce proteolysis in SSB silage.