Pub Date : 2021-12-01DOI: 10.35732/ctlabp.2021.7.2.53
C. Jeong, Hye In Ko, Tae Woon Kim
{"title":"Development of Edible Medium for Kimchi Starter, and Application of\u0000 Kimchi Fermentation Control","authors":"C. Jeong, Hye In Ko, Tae Woon Kim","doi":"10.35732/ctlabp.2021.7.2.53","DOIUrl":"https://doi.org/10.35732/ctlabp.2021.7.2.53","url":null,"abstract":"","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91194008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-01DOI: 10.35732/ctlabp.2021.7.2.67
SooHye Park, Un-Sik Hwang, Cheong-Bin You, Eun-Su Lee, Hoon Park
{"title":"Quality Characteristics of Red Ginseng Yogurt Produced with\u0000 Probiotic Lactic Acid Bacteria Isolated from Kimchi","authors":"SooHye Park, Un-Sik Hwang, Cheong-Bin You, Eun-Su Lee, Hoon Park","doi":"10.35732/ctlabp.2021.7.2.67","DOIUrl":"https://doi.org/10.35732/ctlabp.2021.7.2.67","url":null,"abstract":"","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81023845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-01DOI: 10.35732/ctlabp.2021.7.1.23
Jaegon Kim, Gyeong-Hwuii Kim, Min-Sun Kim, Myung-Hyun Lee, Geun-Ah Kim, In Gi Hwang, S. Yoon
The salted fish or seasoned-fermented shellfish, jeotgal, is traditionally prepared for a long time and popular as a side dish for Koreans. However, high salt content is known as a key factor to hinder its sales in current health-conscious society. Based on the guideline of Korean Standards, the fermented or seasoned fish products including salted-seasoned squids should contain fish as a raw material more than 75% in the products. An immunostimulatory LAB strain, which was characterized by this research group, was deliberately added into both the squid and the oyster samples for examining quality change during storage. 300 g of each sample was divided into two storage conditions: 5 ˚ C and room temperature, 20 ˚ C. As a result, all the samples with LAB tend to increase in viable cell counts under room temperature preservation, especially in the fermented oyster samples with LAB increase 100 times after 2 weeks storage. On the other hand, it was noted that general bacterial counts maintain almost constant in all the samples irrespective to addition of LAB. Judging from the bacterial examination, the addition of LAB in the squid and the fermented oyster samples neither affects the changes of LAB and general bacterial counts nor inhibits the bacterial growth in this experimental settings. It is not expected the increase in LAB added during the usual shelf life of the commercial products. Compared to non-LAB samples, overall acceptance was significantly better for the samples added LAB. In conclusion, this experiment suggests that addition of LAB is strongly recommended to develop low-salt fermented fish and shellfish products of higher sensory qualities.
{"title":"Effects of Lactic Acid Bacteria Added in the Salted Squid and\u0000 Fermented Oyster Products on Microbiological and Sensory Qualities during\u0000 Storage","authors":"Jaegon Kim, Gyeong-Hwuii Kim, Min-Sun Kim, Myung-Hyun Lee, Geun-Ah Kim, In Gi Hwang, S. Yoon","doi":"10.35732/ctlabp.2021.7.1.23","DOIUrl":"https://doi.org/10.35732/ctlabp.2021.7.1.23","url":null,"abstract":"The salted fish or seasoned-fermented shellfish, jeotgal, is traditionally prepared for a long time and popular as a side dish for Koreans. However, high salt content is known as a key factor to hinder its sales in current health-conscious society. Based on the guideline of Korean Standards, the fermented or seasoned fish products including salted-seasoned squids should contain fish as a raw material more than 75% in the products. An immunostimulatory LAB strain, which was characterized by this research group, was deliberately added into both the squid and the oyster samples for examining quality change during storage. 300 g of each sample was divided into two storage conditions: 5 ˚ C and room temperature, 20 ˚ C. As a result, all the samples with LAB tend to increase in viable cell counts under room temperature preservation, especially in the fermented oyster samples with LAB increase 100 times after 2 weeks storage. On the other hand, it was noted that general bacterial counts maintain almost constant in all the samples irrespective to addition of LAB. Judging from the bacterial examination, the addition of LAB in the squid and the fermented oyster samples neither affects the changes of LAB and general bacterial counts nor inhibits the bacterial growth in this experimental settings. It is not expected the increase in LAB added during the usual shelf life of the commercial products. Compared to non-LAB samples, overall acceptance was significantly better for the samples added LAB. In conclusion, this experiment suggests that addition of LAB is strongly recommended to develop low-salt fermented fish and shellfish products of higher sensory qualities.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88755176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-01DOI: 10.35732/ctlabp.2021.7.1.14
Byung-Yong Kim, Sung Sun Park
Probiotics have been shown to health benefit through their role in improving the health of our body. They are commonly incorporated into a variety of functional foods or drug formulations. However, technical limitations such as viability controls have hindered their full potential applications for functional foods. Therefore, non-viable bacteria and/or derived biomolecules, namely postbiotics can be used for overcoming this limitation. The postbiotics are the inanimate microbial cells of probiotics or cell components such as peptidoglycans, teichoic acids, and exopolysaccharides. The various beneficial properties of postbiotics include anti-inflammatory, gut barrier property, antimicrobial, immunomodulatory, antihypertensive, hypocholesterolemia and antioxidant. These benefits suggest the potentiality of postbiotics to enhance the host health by ameliorating or preventing the disease conditions. However, there is still a high need for human/clinical trials focusing on the validation of health claims of these bioactive molecules or cells. Here, the concepts and various applications of postbiotics for the development of functional foods or drugs with their potential health benefits are summarized and discussed.
{"title":"The Concepts and Applications of Postbiotics for the Development of\u0000 Health Functional Food Product","authors":"Byung-Yong Kim, Sung Sun Park","doi":"10.35732/ctlabp.2021.7.1.14","DOIUrl":"https://doi.org/10.35732/ctlabp.2021.7.1.14","url":null,"abstract":"Probiotics have been shown to health benefit through their role in improving the health of our body. They are commonly incorporated into a variety of functional foods or drug formulations. However, technical limitations such as viability controls have hindered their full potential applications for functional foods. Therefore, non-viable bacteria and/or derived biomolecules, namely postbiotics can be used for overcoming this limitation. The postbiotics are the inanimate microbial cells of probiotics or cell components such as peptidoglycans, teichoic acids, and exopolysaccharides. The various beneficial properties of postbiotics include anti-inflammatory, gut barrier property, antimicrobial, immunomodulatory, antihypertensive, hypocholesterolemia and antioxidant. These benefits suggest the potentiality of postbiotics to enhance the host health by ameliorating or preventing the disease conditions. However, there is still a high need for human/clinical trials focusing on the validation of health claims of these bioactive molecules or cells. Here, the concepts and various applications of postbiotics for the development of functional foods or drugs with their potential health benefits are summarized and discussed.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79553015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-01DOI: 10.35732/ctlabp.2021.7.1.30
Bo-min Song, B. Zhang, J. Park, Jin Man Kim
According to the National Health and Nutrition Examination Survey (KNHANES), the eating habit patterns and perspectives of consumers change according to dietary life changes. Consumers are becoming increasingly interested in healthy and functional foods. The lactic acid bacteria (LAB) and probiotics have health-promoting functions and can facilitate the growth of useful bacteria, inhibit harmful bacteria, and promote smooth bowel movements. This study compared the contents of LAB in various foods, including biscuit, sand, and chocolate, according to the storage period of LABcontaining products and analyzed the predominant LAB at the end of storage. Upon examining the changes in the viability of lactic acid bacteria over a storage period of 7 months, we found that cell viability was maintained at 5.20—9.04 Log CFU/g on MRS agar and 5.60—9.18 Log CFU/g on BCP agar. The results of cross-testing by a certified food safety agency by the MFDS, demonstrated that cell viability was maintained at 5.65—8.34 Log CFU/g; additionally, cross-validation comparison results showed a similarity of 76.0%—100%. This indicated high accuracy of results and maintenance of the constant viability of lactic acid bacteria. The detected lactic acid bacteria in various foods were identified as Lactiplantibacillus (96—100%), Weissella confusa (99%), and Streptococcus thermophiles (99%). The expressed content of LAB on the outer packaging paper of the products was suitable for determining LAB content.
{"title":"Identification and Changes in the Viability of Lactic Acid Bacteria\u0000 in Various Foods according to the Storage Period","authors":"Bo-min Song, B. Zhang, J. Park, Jin Man Kim","doi":"10.35732/ctlabp.2021.7.1.30","DOIUrl":"https://doi.org/10.35732/ctlabp.2021.7.1.30","url":null,"abstract":"According to the National Health and Nutrition Examination Survey (KNHANES), the eating habit patterns and perspectives of consumers change according to dietary life changes. Consumers are becoming increasingly interested in healthy and functional foods. The lactic acid bacteria (LAB) and probiotics have health-promoting functions and can facilitate the growth of useful bacteria, inhibit harmful bacteria, and promote smooth bowel movements. This study compared the contents of LAB in various foods, including biscuit, sand, and chocolate, according to the storage period of LABcontaining products and analyzed the predominant LAB at the end of storage. Upon examining the changes in the viability of lactic acid bacteria over a storage period of 7 months, we found that cell viability was maintained at 5.20—9.04 Log CFU/g on MRS agar and 5.60—9.18 Log CFU/g on BCP agar. The results of cross-testing by a certified food safety agency by the MFDS, demonstrated that cell viability was maintained at 5.65—8.34 Log CFU/g; additionally, cross-validation comparison results showed a similarity of 76.0%—100%. This indicated high accuracy of results and maintenance of the constant viability of lactic acid bacteria. The detected lactic acid bacteria in various foods were identified as Lactiplantibacillus (96—100%), Weissella confusa (99%), and Streptococcus thermophiles (99%). The expressed content of LAB on the outer packaging paper of the products was suitable for determining LAB content.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89180951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-01DOI: 10.35732/ctlabp.2021.7.1.1
B. Timothy, Attahiru Iliyasu, A. Anvikar
Lactic acid bacteria produce different types of inhibitory compound that have a bactericidal effect. The inhibitory compounds produced include metabolic end products, bacteriocins that are antimicrobial peptides with antibiotic effect, hydrogen peroxides and numerous organic acids depending on their fermentation pathway. The inhibitory activity by bacteriocins produced by lactic acid bacteria is diverse, comprising of strains capable of inhibiting different types of Gram-positive microorganisms to those that affect only organism of close general. With the growing concern over the spread of antibiotic-resistant microorganisms and the possibility of current therapies becoming inefficient, it is imperative to find antibiotics alternatives. In food preservation, naturally occurring peptides with antimicrobial activity are favoured over chemical preservatives a more reason why there should be a holistic approach to taking advantage of bacteriocinogenic bacteria in medicine and food industry. This review focuses on the application of bacteriocin in food preservation, food industry, livestock and medicine.
{"title":"Bacteriocins of Lactic Acid Bacteria and Their Industrial\u0000 Application","authors":"B. Timothy, Attahiru Iliyasu, A. Anvikar","doi":"10.35732/ctlabp.2021.7.1.1","DOIUrl":"https://doi.org/10.35732/ctlabp.2021.7.1.1","url":null,"abstract":"Lactic acid bacteria produce different types of inhibitory compound that have a bactericidal effect. The inhibitory compounds produced include metabolic end products, bacteriocins that are antimicrobial peptides with antibiotic effect, hydrogen peroxides and numerous organic acids depending on their fermentation pathway. The inhibitory activity by bacteriocins produced by lactic acid bacteria is diverse, comprising of strains capable of inhibiting different types of Gram-positive microorganisms to those that affect only organism of close general. With the growing concern over the spread of antibiotic-resistant microorganisms and the possibility of current therapies becoming inefficient, it is imperative to find antibiotics alternatives. In food preservation, naturally occurring peptides with antimicrobial activity are favoured over chemical preservatives a more reason why there should be a holistic approach to taking advantage of bacteriocinogenic bacteria in medicine and food industry. This review focuses on the application of bacteriocin in food preservation, food industry, livestock and medicine.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77959555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-01DOI: 10.35732/CTLABP.2020.6.2.64
Eun-Ha Hwang, J. Park
To develop Gamma-aminobutyric acid(GABA)-producing probiotics we isolated GABA-producing lactic acid bacteria from kimchi. 17 strains of GABA-producing lactic acid bacteria were isolated among 703 lactic acid bacteria originated from 21 kind of kimchi. Two strains, K991 and K998, were selected with highest GABA production ability. The results of 16S rRNA gene sequence analysis, K991 and K998 were identified as Lactococcus lactis, which showed 99.93% and 99.87% similarity, respectively. When the two strains were cultivated in MRS containing 5% MSG at 30°C, GABA began to be produced after 12 hours, reaching maximum production at 40 hours(13.20 mM and 13.35 mM, respectively). In contrast, GABA production was about three times lower when MSG was not added.
{"title":"Isolation and Characterization of Gamma-Aminobutyric Acid (GABA)-Producing Lactic Acid Bacteria from Kimchi","authors":"Eun-Ha Hwang, J. Park","doi":"10.35732/CTLABP.2020.6.2.64","DOIUrl":"https://doi.org/10.35732/CTLABP.2020.6.2.64","url":null,"abstract":"To develop Gamma-aminobutyric acid(GABA)-producing probiotics we isolated GABA-producing lactic acid bacteria from kimchi. 17 strains of GABA-producing lactic acid bacteria were isolated among 703 lactic acid bacteria originated from 21 kind of kimchi. Two strains, K991 and K998, were selected with highest GABA production ability. The results of 16S rRNA gene sequence analysis, K991 and K998 were identified as Lactococcus lactis, which showed 99.93% and 99.87% similarity, respectively. When the two strains were cultivated in MRS containing 5% MSG at 30°C, GABA began to be produced after 12 hours, reaching maximum production at 40 hours(13.20 mM and 13.35 mM, respectively). In contrast, GABA production was about three times lower when MSG was not added.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91476213","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-01DOI: 10.35732/CTLABP.2020.6.2.56
G. Kang, I. Siziya, D. Seo
Gamma-aminobutyric acid (GABA) is a functional component with physiological activity that helps to protect the liver from blood pressure reduction and alcohol damage, and is known to be widely distributed in various vegetables and fruits. In this study, a fermented rice syrup with enhanced GABA content was developed. The improved syrup was prepared by adding monosodium glutamate (MSG) to saccharified rice and using a complex of three types of lactic acid bacteria (Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides) with excellent GABA production ability. The physicochemical changes of the fermented rice syrup were measured, and the final pH of the product was 4.7 with a total water-soluble solid content of 22.1 °Brix. Of the dissolved solids, glucose (39.6 mg/mL) and maltose (12.7 mg/mL) were the main components, and it was confirmed that all MSG was converted to GABA. From the experiment, it was established that the rice syrup obtained from secondary fermentation of saccharified rice is suitable as a beverage base. The fermented saccharified rice syrup was differentiated from conventional rice fermented products which typically use yeast and acetic acid bacteria in the production process. The enhanced fermented rice syrup produced in this study was made using lactic acid bacteria in the fermentation and saccharified rice.
{"title":"Production of LAB-Fermented Rice Beverage with Enhanced GABA\u0000 Content","authors":"G. Kang, I. Siziya, D. Seo","doi":"10.35732/CTLABP.2020.6.2.56","DOIUrl":"https://doi.org/10.35732/CTLABP.2020.6.2.56","url":null,"abstract":"Gamma-aminobutyric acid (GABA) is a functional component with physiological activity that helps to protect the liver from blood pressure reduction and alcohol damage, and is known to be widely distributed in various vegetables and fruits. In this study, a fermented rice syrup with enhanced GABA content was developed. The improved syrup was prepared by adding monosodium glutamate (MSG) to saccharified rice and using a complex of three types of lactic acid bacteria (Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides) with excellent GABA production ability. The physicochemical changes of the fermented rice syrup were measured, and the final pH of the product was 4.7 with a total water-soluble solid content of 22.1 °Brix. Of the dissolved solids, glucose (39.6 mg/mL) and maltose (12.7 mg/mL) were the main components, and it was confirmed that all MSG was converted to GABA. From the experiment, it was established that the rice syrup obtained from secondary fermentation of saccharified rice is suitable as a beverage base. The fermented saccharified rice syrup was differentiated from conventional rice fermented products which typically use yeast and acetic acid bacteria in the production process. The enhanced fermented rice syrup produced in this study was made using lactic acid bacteria in the fermentation and saccharified rice.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82478377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-01DOI: 10.35732/CTLABP.2020.6.2.49
J. Yim, Eun-Young Chang, Min Young Kim, D. Song, Seok-Seong Kang
Fermented foods of Korean temple are vegetable-based foods and their seasonings are limited to five pungent herbs. The aim of this study was to investigate cell-free supernatants (CFS) of lactic acid bacteria isolated from the fermented foods of Korean temples. Three selected CFS significantly inhibited the biofilm formation of Escherichia coli O157:H7 at 24 h, while one of the selected CFS markedly inhibited the biofilm formation at 72 h. However, only one CFS significantly attenuated the biofilm formation of Staphylococcus aureus at 24 h, but these CFS failed to inhibit the biofilm formation. Moreover, selected CFS effectively inhibited the growth of E. coli O157:H7, whereas the growth of S. aureus was not affected in the presence of CFS. These results suggest that CFS of lactic acid bacteria isolated from fermented foods of Korean temples shows antimicrobial activity agasint Gram-negative E. coli O157:H7, but not at Gramd-positive S. aureus.
{"title":"Antimicrobial Effect of Lactic Acid Bacteria Isolated from\u0000 Fermented Foods of Korean Temples","authors":"J. Yim, Eun-Young Chang, Min Young Kim, D. Song, Seok-Seong Kang","doi":"10.35732/CTLABP.2020.6.2.49","DOIUrl":"https://doi.org/10.35732/CTLABP.2020.6.2.49","url":null,"abstract":"Fermented foods of Korean temple are vegetable-based foods and their seasonings are limited to five pungent herbs. The aim of this study was to investigate cell-free supernatants (CFS) of lactic acid bacteria isolated from the fermented foods of Korean temples. Three selected CFS significantly inhibited the biofilm formation of Escherichia coli O157:H7 at 24 h, while one of the selected CFS markedly inhibited the biofilm formation at 72 h. However, only one CFS significantly attenuated the biofilm formation of Staphylococcus aureus at 24 h, but these CFS failed to inhibit the biofilm formation. Moreover, selected CFS effectively inhibited the growth of E. coli O157:H7, whereas the growth of S. aureus was not affected in the presence of CFS. These results suggest that CFS of lactic acid bacteria isolated from fermented foods of Korean temples shows antimicrobial activity agasint Gram-negative E. coli O157:H7, but not at Gramd-positive S. aureus.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83283857","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-01DOI: 10.35732/CTLABP.2020.6.2.39
W. Lee, B. Yun, H. Lee, J. Heo, Younghoon Kim, Sangnam Oh
The status of probiotics is increasing worldwide and the range of application of probiotics is also being extended to the livestock industry. The use of probiotics in the swine industry aims to improve animal health and productivity by forming a healthy gut microbiota. Intensive pig breeding, a common breeding method in modern society, causes physiological stress in pigs, resulting in imbalance of the intestinal microbiota and dysfunction of the intestinal barrier. We conducted a scientific research on the properties of probiotics for multi-strain probiotics (MSP) and observed the economic benefits and efficiency of culturing MSP through a self-cultivation system in livestock. Initially, we observed alteration occurred by MSP application in the gut microbiota of pig. MSP were characterized to have resistance to digestive juices such as gastric acid and bile, followed by colonization in the target organ, the gastro-intestinal tract (GIT). In addition, MSP was also confirmed to have antibacterial ability against pathogenicity that most frequently infected in the swine industry and showed low resistance to antibiotics which means guaranteed stability when added to feed. The growth rate of probiotics in the optimized medium used in the self-cultivation system was suitable for efficiently and economically culturing and feeding pigs with high concentrations of probiotics, considering the ingredient price and the growth efficiency. We observed the significant alteration of gut microbiota of pig by application of MSP. Importantly, the MSP supplementation significantly increased the beneficial bacteria genus of Bifidobacterium that confer a health benefit to the host in pig GIT, whereas decreased the number of harmful bacteria including coliforms. In addition, MSP influenced on the uniformity of gut microbiota at both of sow and weaning pigs. Taken together, the application of MSP with high concentration of probiotics using self-cultivation system may critically improve the pig health by regulation intestinal microbiota.
{"title":"Application of Multi-Strain Probiotics Using Self-Cultivation\u0000 System for Livestock Health and Farming","authors":"W. Lee, B. Yun, H. Lee, J. Heo, Younghoon Kim, Sangnam Oh","doi":"10.35732/CTLABP.2020.6.2.39","DOIUrl":"https://doi.org/10.35732/CTLABP.2020.6.2.39","url":null,"abstract":"The status of probiotics is increasing worldwide and the range of application of probiotics is also being extended to the livestock industry. The use of probiotics in the swine industry aims to improve animal health and productivity by forming a healthy gut microbiota. Intensive pig breeding, a common breeding method in modern society, causes physiological stress in pigs, resulting in imbalance of the intestinal microbiota and dysfunction of the intestinal barrier. We conducted a scientific research on the properties of probiotics for multi-strain probiotics (MSP) and observed the economic benefits and efficiency of culturing MSP through a self-cultivation system in livestock. Initially, we observed alteration occurred by MSP application in the gut microbiota of pig. MSP were characterized to have resistance to digestive juices such as gastric acid and bile, followed by colonization in the target organ, the gastro-intestinal tract (GIT). In addition, MSP was also confirmed to have antibacterial ability against pathogenicity that most frequently infected in the swine industry and showed low resistance to antibiotics which means guaranteed stability when added to feed. The growth rate of probiotics in the optimized medium used in the self-cultivation system was suitable for efficiently and economically culturing and feeding pigs with high concentrations of probiotics, considering the ingredient price and the growth efficiency. We observed the significant alteration of gut microbiota of pig by application of MSP. Importantly, the MSP supplementation significantly increased the beneficial bacteria genus of Bifidobacterium that confer a health benefit to the host in pig GIT, whereas decreased the number of harmful bacteria including coliforms. In addition, MSP influenced on the uniformity of gut microbiota at both of sow and weaning pigs. Taken together, the application of MSP with high concentration of probiotics using self-cultivation system may critically improve the pig health by regulation intestinal microbiota.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73896095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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