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1.
Rev. bras. ciênc. avic ; 24(1): eRBCA-2021-1551, 2022. tab
Artigo em Inglês | VETINDEX | ID: biblio-1368386

Resumo

The intention of this study was to analyze the effects of Lactobacillus plantarum (L. plantarum) additive with different nutrient density diets on growth performance, excreta microbiota, nutrient digestibility, gas emission, and meat quality in Ross308-broilers. A total of 576 mixed-sex, 1-d old Ross-308 chicks were randomly allocated to one of four treatment groups with 8 replication and 18 chicks/cage. For a period of 35 days, HD and LD group chicks were fed with commercial corn and soybean meal-based basal diet which contains high and low nutrient density diet, respectively. The other treatment groups LP1 and LP2 chicks were fed with LD+ 0.05% and 0.01 % of L. plantarum, respectively. During day 21 and the overall experimental period, the body weight gain of broilers significantly increased (p<0.05) in HD and L. plantarum groups compared to the LD group. On day 35, broilers fed L. plantarum additive had significantly increased (p<0. 05) the nutrient digestibility of dry matter and nitrogen compared to those fed HD and LD diets. Moreover, dietary inclusion of L. plantarum additive had significantly increased (p<0.05) lactobacillus population and decreased (p>0.05) E. coli and ammonium emission. However, the meat quality traits were not affected by experimental diets. In conclusion, we infer that a low-density diet with 0.1% of L. plantarum additive could serve as an excellent alternative feed additive to enhance the performance of broilers.(AU)


Assuntos
Animais , Galinhas/metabolismo , Lactobacillus plantarum , Microbiota , Carne , Valor Nutritivo
2.
Arq. bras. med. vet. zootec. (Online) ; 73(5): 1217-1224, Sept.-Oct. 2021. tab, ilus
Artigo em Inglês | LILACS, VETINDEX | ID: biblio-1345258

Resumo

This work aimed to assess the effect of the probiotic strain, Lactobacillus plantarum, on the levels of leptin, IGF-1 and their receptors on the hepatopancreatic tissues of Nile tilapia (Oreochromis niloticus) and then correlate fish growth performance and gut microbiological parameters. Fish juveniles (±23g) were reared in a recirculation system with constant aeration and temperature (25°C). They were distributed into six polyethylene tanks (45L) and fed twice a day at 5% of the tank biomass with the respective diets: control (commercial diet without probiotic) and supplemented with L. plantarum inoculum (1 x 108 CFU mL-1), both in triplicate. After 30 days of feeding, L. plantarum-fed fishes showed greater weekly growth rate, final weight, and feed conversion rate, in addition to higher count of lactic-acid bacteria and lower count of pathogenic bacteria in the intestinal tract, when compared to the control group. The immunostaining intensity for IGF-1 and leptin hormones was lower after L. plantarum supplementation than in the control group, with no change in the level for receptors. This reduction could implicate important changes in fish metabolism and homeostasis.(AU)


O presente trabalho teve como objetivo avaliar o efeito da cepa probiótica Lactobacillus plantarum sobre os níveis de leptina, IGF-1 e seus receptores no tecido hepatopancreático de tilápia-do-nilo (Oreochromis niloticus) e correlacionar com o desempenho zootécnico e os parâmetros microbiológicos intestinais dos peixes. Juvenis de tilápia-do-nilo (±23g) foram distribuídos em seis tanques de polietileno (45L) conectados a um sistema de recirculação, com aeração e temperatura constantes (25°C). Os peixes foram alimentados duas vezes ao dia, a 5% da biomassa do tanque, com as respectivas dietas: controle (dieta comercial sem probiótico) e suplementada com L. plantarum (1 x 108 UFC mL-1), ambas em triplicata. Após 30 dias de cultivo, os peixes alimentados com L. plantarum apresentaram maiores ganho de peso semanal, peso final e conversão alimentar, bem como maior contagem de bactérias ácido-láticas e menor contagem de bactérias patogênicas no trato intestinal das tilápias alimentadas com dieta probiótica, em comparação ao grupo controle. A intensidade da imunomarcação para os hormônios IGF-1 e leptina foi menor com a suplementação de L. plantarum do que no grupo controle, sem alterar os níveis de seus receptores. Essa redução pode implicar mudanças importantes no metabolismo e na homeostase dos peixes.(AU)


Assuntos
Animais , Ciclídeos/crescimento & desenvolvimento , Hepatopâncreas/química , Lactobacillus plantarum , Microbioma Gastrointestinal , Ração Animal , Fator de Crescimento Insulin-Like I , Suplementos Nutricionais , Leptina
3.
R. bras. Ci. avíc. ; 23(4): eRBCA-2021-1514, 2021. tab
Artigo em Inglês | VETINDEX | ID: vti-32251

Resumo

The goal of this study was to investigate the effects of Lactobacillus plantarum (L. plantarum) supplementation on the growth performance, nutrient digestibility, gas emission, excreta microbiota, and meat quality in broilers. A total of two hundred eighty-eight, one-day-old Ross-308 chicks (mixed sex) were randomly allocated to one of two treatments with eight replicated cages (18 chicks per cage). For a period of 35 days, control treatment chicks were fed commercial corn-soybean meal-based (CON) mash form diet, whereas, LP (Lactobacillus plantarum) - chicks were fed CON with 0.10% L. plantarum supplement. The dietary inclusion of 0.10% L. Plantarum supplementation has a trend to increase the body weight gain (BWG) of broilers at day 7(p=0.079) and significantly increased at day 21 (p=0.011) and the overall trial period (p=0.037) compared to the CON diet. In addition, 0.10% L. plantarum supplementation to basal diet significantly decreased H2S (p=0.046) concentration. Also, it has significantly increased the excreta Lactobacillus population (p=0.041) and reduced the E. coli count (p=0.054) compared to the CON diet. However, throughout the trial there were no significant differences observed on nutrient digestibility of dry matter, nitrogen, and gross energy, as well as meat quality traits in broilers, fed 0.10% L. plantarum diet. In summary, the inclusion of L. plantarum supplementation has a beneficial effect on growth performance, excreta microbiota, and gas emission. From this, we conclude that 0.10% of L. plantarum could be a potential feed additive to enhance poultry production.(AU)


Assuntos
Animais , Galinhas/metabolismo , Galinhas/fisiologia , Lactobacillus plantarum/química , Gases/análise , Microbiota , Carne/análise , Carne/microbiologia
4.
Rev. bras. ciênc. avic ; 23(4): eRBCA, 2021. tab
Artigo em Inglês | VETINDEX | ID: biblio-1490892

Resumo

The goal of this study was to investigate the effects of Lactobacillus plantarum (L. plantarum) supplementation on the growth performance, nutrient digestibility, gas emission, excreta microbiota, and meat quality in broilers. A total of two hundred eighty-eight, one-day-old Ross-308 chicks (mixed sex) were randomly allocated to one of two treatments with eight replicated cages (18 chicks per cage). For a period of 35 days, control treatment chicks were fed commercial corn-soybean meal-based (CON) mash form diet, whereas, LP (Lactobacillus plantarum) - chicks were fed CON with 0.10% L. plantarum supplement. The dietary inclusion of 0.10% L. Plantarum supplementation has a trend to increase the body weight gain (BWG) of broilers at day 7(p=0.079) and significantly increased at day 21 (p=0.011) and the overall trial period (p=0.037) compared to the CON diet. In addition, 0.10% L. plantarum supplementation to basal diet significantly decreased H2S (p=0.046) concentration. Also, it has significantly increased the excreta Lactobacillus population (p=0.041) and reduced the E. coli count (p=0.054) compared to the CON diet. However, throughout the trial there were no significant differences observed on nutrient digestibility of dry matter, nitrogen, and gross energy, as well as meat quality traits in broilers, fed 0.10% L. plantarum diet. In summary, the inclusion of L. plantarum supplementation has a beneficial effect on growth performance, excreta microbiota, and gas emission. From this, we conclude that 0.10% of L. plantarum could be a potential feed additive to enhance poultry production.


Assuntos
Animais , Carne/análise , Carne/microbiologia , Galinhas/fisiologia , Galinhas/metabolismo , Gases/análise , Lactobacillus plantarum/química , Microbiota
5.
R. bras. Ci. avíc. ; 22(3): eRBCA-2020-1274, out. 2020. tab, graf
Artigo em Inglês | VETINDEX | ID: vti-761946

Resumo

This study aimed to investigate the effect of dietary lactic acid bacteria (LAB) on egg production, yolk components, cholesterol metabolism, and enterohepatic circulation of bile acids in hens. Four treatment diets included a control and LAB added at 3 × 105 (low), 3 × 107 (medium), or 3 × 109 (high) cfu/kg. The treatment LAB contained equal amounts of Lactobacillus acidophilus, Lactobacillus plantarum, and Enterococcus faecium. Results showed that high LAB increased (p 0.05) laying rate, egg mass, and yolk phospholipid, but decreased (p 0.05) yolk triglyceride and phosvitin. Diets with LAB decreased (p 0.05) yolk and serum cholesterol content, and serum bile acid by 9.3 to 39.9%. In liver, high LAB downregulated (p 0.05) mRNA expression of serine/threonine kinase 11 (STK11), 3-hydroxy-3-methylglutaryl-CoA reductase (HMGR), AMP-activated protein kinase catalytic subunit (PRKAA1, 2), and protein phosphatase catalytic subunits (PPP2CA, PPP2CB and PPP3CA) by 49.5 to 175.4%. In mucosa, high LAB downregulated (p 0.05) PRKAA1 and HMGR by 68.2 and 69.6%, respectively; but upregulated (p 0.05) PPP2CA and PPP2CB by 51.2 and 45%, respectively. Linear decreasing (p0.035) responses to LAB doses were found on cholesterol, phosvitin, bile acid, and hepatic gene expressions, and quadratic (p0.006) effects on yolk cholesterol and hepatic STK11. It is concluded that probiotic LAB can improve yolk components and decrease hepatic cholesterol synthesis by regulating HMGR pathway in hens.(AU)


Assuntos
Animais , Galinhas/microbiologia , Galinhas/fisiologia , Ácido Láctico/análise , Proteínas do Ovo/análise , Gema de Ovo/microbiologia , Colesterol , Lactobacillus plantarum , Lactobacillus acidophilus
6.
Rev. bras. ciênc. avic ; 22(3): eRBCA, out. 2020. tab, graf
Artigo em Inglês | VETINDEX | ID: biblio-1490784

Resumo

This study aimed to investigate the effect of dietary lactic acid bacteria (LAB) on egg production, yolk components, cholesterol metabolism, and enterohepatic circulation of bile acids in hens. Four treatment diets included a control and LAB added at 3 × 105 (low), 3 × 107 (medium), or 3 × 109 (high) cfu/kg. The treatment LAB contained equal amounts of Lactobacillus acidophilus, Lactobacillus plantarum, and Enterococcus faecium. Results showed that high LAB increased (p 0.05) laying rate, egg mass, and yolk phospholipid, but decreased (p 0.05) yolk triglyceride and phosvitin. Diets with LAB decreased (p 0.05) yolk and serum cholesterol content, and serum bile acid by 9.3 to 39.9%. In liver, high LAB downregulated (p 0.05) mRNA expression of serine/threonine kinase 11 (STK11), 3-hydroxy-3-methylglutaryl-CoA reductase (HMGR), AMP-activated protein kinase catalytic subunit (PRKAA1, 2), and protein phosphatase catalytic subunits (PPP2CA, PPP2CB and PPP3CA) by 49.5 to 175.4%. In mucosa, high LAB downregulated (p 0.05) PRKAA1 and HMGR by 68.2 and 69.6%, respectively; but upregulated (p 0.05) PPP2CA and PPP2CB by 51.2 and 45%, respectively. Linear decreasing (p0.035) responses to LAB doses were found on cholesterol, phosvitin, bile acid, and hepatic gene expressions, and quadratic (p0.006) effects on yolk cholesterol and hepatic STK11. It is concluded that probiotic LAB can improve yolk components and decrease hepatic cholesterol synthesis by regulating HMGR pathway in hens.


Assuntos
Animais , Colesterol , Galinhas/fisiologia , Galinhas/microbiologia , Gema de Ovo/microbiologia , Proteínas do Ovo/análise , Ácido Láctico/análise , Lactobacillus acidophilus , Lactobacillus plantarum
7.
Arq. bras. med. vet. zootec. (Online) ; 71(1): 11-20, jan.-fev. 2019. graf
Artigo em Inglês | LILACS, VETINDEX | ID: biblio-989361

Resumo

In the present study, histological, morphometrical and ultrastructural analysis were performed to investigate intestinal mucosa changes in piglets jejunal explants exposed to two concentration of heat-inactivated Lactobacillus plantarum and their respective culture supernatants. Jejunal explants were incubated for 4 hours in DMEM culture medium with a) only culture medium (control group), b) heat-inactivated Lactobacillus plantarum strain1 - LP1 (1.1 x 108CFU/ml), c) heat-inactivated Lactobacillus plantarum strain2 - LP2 (2.0 x 109CFU/ml), d) heat-inactivated Lactobacillus plantarum strain1 culture supernatant (CS1), and e) heat-inactivated Lactobacillus plantarum strain2 culture supernatant (CS2). Explants exposed to heat-inactivated L. plantarum strain 1 and 2 showed multifocal to difuse villi atrophy, villi apical necrosis and enterocyte flattening. Morphological assessment revealed similar results with bacterial adhesion to mucus and intestinal epithelial cells and, morphometric analysis showed a decreased villi height compared to the control group. Alterations in explants treated with the culture supernatant of both strains include mild villi atrophy and mild enterocyte apical necrosis. Morphological assesment reveled numerous well delineated villi and, morphometric analysis showed a significant increase in villi height compared to the control group. In general, exposure to the culture supernatants improved the intestinal morphology.(AU)


No presente estudo, foram realizadas análises histológica, morfométrica e ultraestrutural para investigar as alterações da mucosa intestinal em explantes jejunais de leitões expostos a duas cepas e concentrações de Lactobacillus plantarum inativado pelo calor e seus sobrenadantes de cultura. Os explantes jejunais foram incubados durante quatro horas, em meio de cultura DMEM com: a) meio de cultura (grupo controle); b) Lactobacillus plantarum, cepa 1 - LP1 (1,1 x 108CFU/mL); c) Lactobacillus plantarum, LP2 (2,0 x 109CFU/mL); d) sobrenadante da cultura do Lactobacillus plantarum, cepa 1 (SC1); e e) sobrenadante da cultura do Lactobacillus plantarum, cepa 2 (SC2). Os explantes expostos às cepas 1 e 2 do L. plantarum inativado pelo calor mostraram atrofia difusa de vilosidades, necrose apical das vilosidades e achatamento de enterócitos. A avaliação morfológica revelou resultados semelhantes, com adesão bacteriana ao muco e às células epiteliais intestinais, e a análise morfométrica mostrou uma diminuição da altura das vilosidades em relação ao grupo controle. Alterações nos explantes tratados com o sobrenadante da cultura de ambas as cepas caracterizaram-se por atrofia leve das vilosidades e necrose apical leve dos enterócitos. A avaliação morfológica revelou vilosidades bem delineadas, e a análise morfométrica mostrou um aumento significativo na altura das vilosidades em comparação ao grupo controle. Em geral, a exposição aos sobrenadantes da cultura melhora a morfologia intestinal.(AU)


Assuntos
Animais , Suínos/anatomia & histologia , Lactobacillus plantarum , Mucosa Intestinal/patologia
8.
Acta sci., Anim. sci ; 41: e45708, jul. 2019. graf, tab
Artigo em Inglês | VETINDEX | ID: vti-21696

Resumo

Sugar cane is highly productive (dry matter.hectare-1), but after ensiling process nutritional quality is affected, thus additives are needed to control or minimize losses. This study aimed to evaluate if Lactobacillus plantarum LPBR01 strain used as silage inoculant for sugar cane can control fermentation losses. Sugar cane samples (72) were divided in two treatments with three replicates, control (no Lactobacillus) and treatment silage with Lactobacillus (106 CFU g-1 of silage). Nutritional composition of samples in different periods of fermentation (0, 7, 15, 30 and 45 days) was estimated by determining levels of dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), hemicellulose (HEM), mineral matter (MM) and acid detergent lignin (ADL). Fermentative profile of the silage was characterized by determining sugars, ammoniacal nitrogen, acidity and pH at 0, 12, 24, 36, 48, 60 and 72 hours. Inoculation of sugar cane silage with Lactobacillus plantarum LPBR01 strain presented no significant results (p ≤ 0, 5) however, interaction between treatment and day (p ≤ 0, 5) could be observed for the levels of ADF. The Lactobacillus plantarum LPBR01 strain was not efficient to control the fermentation losses that occur in the silages of sugar cane at the concentration used in this study.(AU)


Assuntos
Lactobacillus plantarum/química , Inoculantes Agrícolas , Saccharum/crescimento & desenvolvimento , Análise de Alimentos
9.
Arq. bras. med. vet. zootec. (Online) ; 71(1): 11-20, jan.-fev. 2019. graf
Artigo em Inglês | VETINDEX | ID: vti-21355

Resumo

In the present study, histological, morphometrical and ultrastructural analysis were performed to investigate intestinal mucosa changes in piglets jejunal explants exposed to two concentration of heat-inactivated Lactobacillus plantarum and their respective culture supernatants. Jejunal explants were incubated for 4 hours in DMEM culture medium with a) only culture medium (control group), b) heat-inactivated Lactobacillus plantarum strain1 - LP1 (1.1 x 108CFU/ml), c) heat-inactivated Lactobacillus plantarum strain2 - LP2 (2.0 x 109CFU/ml), d) heat-inactivated Lactobacillus plantarum strain1 culture supernatant (CS1), and e) heat-inactivated Lactobacillus plantarum strain2 culture supernatant (CS2). Explants exposed to heat-inactivated L. plantarum strain 1 and 2 showed multifocal to difuse villi atrophy, villi apical necrosis and enterocyte flattening. Morphological assessment revealed similar results with bacterial adhesion to mucus and intestinal epithelial cells and, morphometric analysis showed a decreased villi height compared to the control group. Alterations in explants treated with the culture supernatant of both strains include mild villi atrophy and mild enterocyte apical necrosis. Morphological assesment reveled numerous well delineated villi and, morphometric analysis showed a significant increase in villi height compared to the control group. In general, exposure to the culture supernatants improved the intestinal morphology.(AU)


No presente estudo, foram realizadas análises histológica, morfométrica e ultraestrutural para investigar as alterações da mucosa intestinal em explantes jejunais de leitões expostos a duas cepas e concentrações de Lactobacillus plantarum inativado pelo calor e seus sobrenadantes de cultura. Os explantes jejunais foram incubados durante quatro horas, em meio de cultura DMEM com: a) meio de cultura (grupo controle); b) Lactobacillus plantarum, cepa 1 - LP1 (1,1 x 108CFU/mL); c) Lactobacillus plantarum, LP2 (2,0 x 109CFU/mL); d) sobrenadante da cultura do Lactobacillus plantarum, cepa 1 (SC1); e e) sobrenadante da cultura do Lactobacillus plantarum, cepa 2 (SC2). Os explantes expostos às cepas 1 e 2 do L. plantarum inativado pelo calor mostraram atrofia difusa de vilosidades, necrose apical das vilosidades e achatamento de enterócitos. A avaliação morfológica revelou resultados semelhantes, com adesão bacteriana ao muco e às células epiteliais intestinais, e a análise morfométrica mostrou uma diminuição da altura das vilosidades em relação ao grupo controle. Alterações nos explantes tratados com o sobrenadante da cultura de ambas as cepas caracterizaram-se por atrofia leve das vilosidades e necrose apical leve dos enterócitos. A avaliação morfológica revelou vilosidades bem delineadas, e a análise morfométrica mostrou um aumento significativo na altura das vilosidades em comparação ao grupo controle. Em geral, a exposição aos sobrenadantes da cultura melhora a morfologia intestinal.(AU)


Assuntos
Animais , Suínos/anatomia & histologia , Lactobacillus plantarum , Mucosa Intestinal/patologia
10.
Acta sci., Anim. sci ; 41: e45708, 2019. graf, tab
Artigo em Inglês | VETINDEX | ID: biblio-1459868

Resumo

Sugar cane is highly productive (dry matter.hectare-1), but after ensiling process nutritional quality is affected, thus additives are needed to control or minimize losses. This study aimed to evaluate if Lactobacillus plantarum LPBR01 strain used as silage inoculant for sugar cane can control fermentation losses. Sugar cane samples (72) were divided in two treatments with three replicates, control (no Lactobacillus) and treatment silage with Lactobacillus (106 CFU g-1 of silage). Nutritional composition of samples in different periods of fermentation (0, 7, 15, 30 and 45 days) was estimated by determining levels of dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), hemicellulose (HEM), mineral matter (MM) and acid detergent lignin (ADL). Fermentative profile of the silage was characterized by determining sugars, ammoniacal nitrogen, acidity and pH at 0, 12, 24, 36, 48, 60 and 72 hours. Inoculation of sugar cane silage with Lactobacillus plantarum LPBR01 strain presented no significant results (p ≤ 0, 5) however, interaction between treatment and day (p ≤ 0, 5) could be observed for the levels of ADF. The Lactobacillus plantarum LPBR01 strain was not efficient to control the fermentation losses that occur in the silages of sugar cane at the concentration used in this study.


Assuntos
Inoculantes Agrícolas , Lactobacillus plantarum/química , Saccharum/crescimento & desenvolvimento , Análise de Alimentos
11.
Ciênc. anim. bras. (Impr.) ; 20: e.47777, 2019. tab, graf
Artigo em Português | VETINDEX | ID: biblio-1473722

Resumo

O Salame Tipo Italiano produzido no Brasil é predominantemente obtido de carne suína, com maturação aproximada de 30 dias, atingindo pH em torno de 5,4. O uso das bactérias do gênero Lactobacillus como culturas iniciadoras propicia o processo de fermentação e a obtenção de produtos uniformes e seguros, com redução do tempo de maturação devido à rápida formação de ácido lático, obtendo-se melhores características sensoriais, químicas e microbiológicas. Os estafilococos coagulase-negativos (comumente em produtos cárneos fermentados Staphylococcus xylosus e S. carnosus)possuem vantagens tecnológicas, como atividade de nitrito e nitrato redutase, consumo de oxigênio e atividade de catalase que melhoram a estabilidade de cor e diminuem o desenvolvimento de rancidez no produto, além de contribuírem para a geração de sabor devido à capacidade proteolítica e lipolítica. Portanto, este trabalho objetivou estudar a influência de diferentes culturas starters (S. xylosus, S. carnosus, L. sakei e L. plantarum)combinadascom diferentes concentrações de substrato de glicose (40,5 e 99,5%) na fabricação do Salame Tipo Italiano, bem como a influência da concentração destes no desempenho das culturas starters. Durante o processamento e shelf life, os salames foram avaliados quanto às características físico-químicas, microbiológicas e sensoriais. Em todas as amostras de Salame Tipo Italiano houve comportamento similar em relação aos parâmetros físico-químicos (umidade, proteína e gordura). Não houve crescimento de micro-organismos indesejáveis nas amostras analisadas após 60 dias de shelf life. Na análise sensorial, a amostra com menor concentração de substrato (40,5%), utilizando as culturas S. carnosus e L. sakei, foi a que recebeu as melhores notas e melhor aceitação pelos degustadores, além de apresentar valores de nitritos e nitratos de acordo com a legislação.


The Italian-Type Sausage produced in Brazil is predominantly obtained from swine meat, with maturation approximately 30 days, reaching pH around 5.3. The use of Lactobacillus bacteria as starter cultures provide fermentation processes and products more uniform and safe, reducing the maturation time due to the rapid formation of lactic acid, obtaining products with better sensorial, chemical and microbiological characteristics. Coagulase-negative staphylococci (commonly in S. xylosus and S. carnosus fermented meat products) have technological advantages such as nitrite and nitrate redutase activity, oxygen uptake and catalase activity that improve color stability and decrease the development of rancidity in the skin, contribute to the generation of flavor due to the proteolytic and lipolytic capacity. This work aimed to study the influence of different starters cultures (S. xylosus, S. carnosus, L. sakei and L. plantarum) combined with different concentrations of glucose substrate (40.5 and 99.5%) in properties of Italian-Type Sausage, as well as the influence of their concentration on starter performance. During the processing and shelf life the sausages were evaluated in relation to physic-chemical, microbiological and sensorial characteristics. In all samples of Italian-type Sausages have similar behavior in relation to physical-chemical parameters (moisture, protein, and fat). There was no growth of undesirable micro-organisms in the samples after 60 days of shelf life. By the sensorial analysis, the sample with low concentration of substrate (40.5%) and with S. carnosus and L. sakei cultures was the one that received the best grades and better acceptance by the tasters, and presented values of nitrites and nitrites according to the legislation.


Assuntos
Glucose , Lactobacillus plantarum , Produtos da Carne/análise , Tecnologia de Alimentos/métodos , Indústria da Carne/métodos , Staphylococcus
12.
Ci. Anim. bras. ; 20: e.47777, dez. 13, 2019. tab, graf
Artigo em Português | VETINDEX | ID: vti-24637

Resumo

O Salame Tipo Italiano produzido no Brasil é predominantemente obtido de carne suína, com maturação aproximada de 30 dias, atingindo pH em torno de 5,4. O uso das bactérias do gênero Lactobacillus como culturas iniciadoras propicia o processo de fermentação e a obtenção de produtos uniformes e seguros, com redução do tempo de maturação devido à rápida formação de ácido lático, obtendo-se melhores características sensoriais, químicas e microbiológicas. Os estafilococos coagulase-negativos (comumente em produtos cárneos fermentados Staphylococcus xylosus e S. carnosus)possuem vantagens tecnológicas, como atividade de nitrito e nitrato redutase, consumo de oxigênio e atividade de catalase que melhoram a estabilidade de cor e diminuem o desenvolvimento de rancidez no produto, além de contribuírem para a geração de sabor devido à capacidade proteolítica e lipolítica. Portanto, este trabalho objetivou estudar a influência de diferentes culturas starters (S. xylosus, S. carnosus, L. sakei e L. plantarum)combinadascom diferentes concentrações de substrato de glicose (40,5 e 99,5%) na fabricação do Salame Tipo Italiano, bem como a influência da concentração destes no desempenho das culturas starters. Durante o processamento e shelf life, os salames foram avaliados quanto às características físico-químicas, microbiológicas e sensoriais. Em todas as amostras de Salame Tipo Italiano houve comportamento similar em relação aos parâmetros físico-químicos (umidade, proteína e gordura). Não houve crescimento de micro-organismos indesejáveis nas amostras analisadas após 60 dias de shelf life. Na análise sensorial, a amostra com menor concentração de substrato (40,5%), utilizando as culturas S. carnosus e L. sakei, foi a que recebeu as melhores notas e melhor aceitação pelos degustadores, além de apresentar valores de nitritos e nitratos de acordo com a legislação.(AU)


The Italian-Type Sausage produced in Brazil is predominantly obtained from swine meat, with maturation approximately 30 days, reaching pH around 5.3. The use of Lactobacillus bacteria as starter cultures provide fermentation processes and products more uniform and safe, reducing the maturation time due to the rapid formation of lactic acid, obtaining products with better sensorial, chemical and microbiological characteristics. Coagulase-negative staphylococci (commonly in S. xylosus and S. carnosus fermented meat products) have technological advantages such as nitrite and nitrate redutase activity, oxygen uptake and catalase activity that improve color stability and decrease the development of rancidity in the skin, contribute to the generation of flavor due to the proteolytic and lipolytic capacity. This work aimed to study the influence of different starters cultures (S. xylosus, S. carnosus, L. sakei and L. plantarum) combined with different concentrations of glucose substrate (40.5 and 99.5%) in properties of Italian-Type Sausage, as well as the influence of their concentration on starter performance. During the processing and shelf life the sausages were evaluated in relation to physic-chemical, microbiological and sensorial characteristics. In all samples of Italian-type Sausages have similar behavior in relation to physical-chemical parameters (moisture, protein, and fat). There was no growth of undesirable micro-organisms in the samples after 60 days of shelf life. By the sensorial analysis, the sample with low concentration of substrate (40.5%) and with S. carnosus and L. sakei cultures was the one that received the best grades and better acceptance by the tasters, and presented values of nitrites and nitrites according to the legislation.(AU)


Assuntos
Produtos da Carne/análise , Tecnologia de Alimentos/métodos , Glucose , Lactobacillus plantarum , Indústria da Carne/métodos , Staphylococcus
13.
Hig. aliment ; 33(288/289): 579-583, abr.-maio 2019. tab
Artigo em Português | VETINDEX | ID: vti-21904

Resumo

Objetivou-se analisar o comportamento fermentativo da cultura Lactobacillus plantarum CNPC 003 em leite de cabra em quatro tratamentos por 6 horas: T1 L. plantarum CNPC 003; T2 L. plantarum + oliogofrutose (FOS); T3 L. plantarum + Streptococcus thermophilus; T4 com L. plantarum + S. thermophilus + FOS. Os tratamentos estudados diferiram significativamente entre si em relação à acidez e ao pH após 6h de fermentação (p<0,05), tendo sido verificada uma influência positiva do uso de S. thermophilus e da adição de FOS sobre esses parâmetros. Do mesmo modo, a presença de FOS melhorou a viabilidade dos microrganismos estudados após 6h de fermentação. A utilização de S. thermophilus e de FOS é uma alternativa viável para o uso em leites fermentados contendo a cepa nativa L. plantarum CNPC 003.(AU)


Assuntos
Animais , Oligossacarídeos/efeitos adversos , Oligossacarídeos/administração & dosagem , Leite/química , Lactobacillus plantarum/química , Streptococcus thermophilus , Cabras , Alimentos Fermentados , Acidificação
14.
Bol. Inst. Pesca (Impr.) ; 45(1): e252, 2019. tab, ilus
Artigo em Inglês | VETINDEX | ID: biblio-1465383

Resumo

The aim of this study was to evaluate the effects of a probiotic, composed of Bacillus subtilis and Lactobacillus plantarum in Nile tilapia fry during the sex reversal phase under stress conditions caused by high stocking density. This experiment was conducted in the Fisheries Institute of São Paulo. The experiment design was completely randomized with four treatments: 1) probiotic added feed, 2) probiotic added to water, 3) probiotic added to feed and water and 4) control diet; with three replicates. The variables analyzed were: final weight, total length, specific growth rate, survival, intestinal microbiology and gene expression of TNF-α and HSP-70. The results of the zootechnical performance of growth and gene expression did not show significant differences between treatments in the parameters evaluated (P>0.05). In the intestinal tract of fry raised in water with added probiotic, log(10) CFU (7.72 ± 0.51) count of Bacillus spp. was higher than with other treatments which themselves did not differ significantly. It was concluded that the addition of a probiotic of Bacillus subtilis and Lactobacillus plantarum in the feed or water of Nile tilapia fry during the sex reversal phase did not affect the zootechnical performance of growth or expression the genes studied, but modified the intestinal microbiota.


Objetivou-se com este trabalho avaliar os efeitos da administração do probiótico composto de Bacillus subtilis e Lactobacillus plantarum em pós-larvas de tilápia-do-nilo, durante a fase de reversão sexual, em condições de estresse pela alta densidade de estocagem. O experimento foi realizado no Instituto de Pesca de São Paulo, e foi inteiramente casualizado com quatro tratamentos e cinco repetições. Sendo: 1) probiótico na ração; 2) probiótico na água; 3) probiótico na ração e água; 4) controle. As variáveis analisadas foram: peso final, comprimento total, taxa de crescimento específico, sobrevivência, microbiologia do trato intestinal e expressão dos genes TNF-α e HSP-70. Os resultados de desempenho zootécnico de crescimento e expressão gênica não apresentaram diferenças significativas entre os tratamentos nos parâmetros avaliados (P>0,05). No trato intestinal dos alevinos do tratamento com adição de probiótico na água, foi observado log(10) (7,72±0,51) UFC, superior à contagem de Bacillus spp. em comparação aos demais tratamentos, e estes não apresentaram diferenças estatísticas entre si. Conclui-se que a adição dos probióticos Bacillus subtilis e Lactobacillus plantarum, na dieta ou na água de criação das pós-larvas de tilápia-do-nilo, durante fase de reversão sexual não causaram melhora no desempenho zootécnico de crescimento e expressão gênica, mas modificou a composição bacteriana intestinal.


Assuntos
Animais , Ciclídeos/crescimento & desenvolvimento , Ciclídeos/microbiologia , Expressão Gênica , Probióticos/efeitos adversos , Bacillus subtilis , Lactobacillus plantarum
15.
B. Inst. Pesca ; 45(1): e252, 2019. tab, ilus
Artigo em Inglês | VETINDEX | ID: vti-20055

Resumo

The aim of this study was to evaluate the effects of a probiotic, composed of Bacillus subtilis and Lactobacillus plantarum in Nile tilapia fry during the sex reversal phase under stress conditions caused by high stocking density. This experiment was conducted in the Fisheries Institute of São Paulo. The experiment design was completely randomized with four treatments: 1) probiotic added feed, 2) probiotic added to water, 3) probiotic added to feed and water and 4) control diet; with three replicates. The variables analyzed were: final weight, total length, specific growth rate, survival, intestinal microbiology and gene expression of TNF-α and HSP-70. The results of the zootechnical performance of growth and gene expression did not show significant differences between treatments in the parameters evaluated (P>0.05). In the intestinal tract of fry raised in water with added probiotic, log(10) CFU (7.72 ± 0.51) count of Bacillus spp. was higher than with other treatments which themselves did not differ significantly. It was concluded that the addition of a probiotic of Bacillus subtilis and Lactobacillus plantarum in the feed or water of Nile tilapia fry during the sex reversal phase did not affect the zootechnical performance of growth or expression the genes studied, but modified the intestinal microbiota.(AU)


Objetivou-se com este trabalho avaliar os efeitos da administração do probiótico composto de Bacillus subtilis e Lactobacillus plantarum em pós-larvas de tilápia-do-nilo, durante a fase de reversão sexual, em condições de estresse pela alta densidade de estocagem. O experimento foi realizado no Instituto de Pesca de São Paulo, e foi inteiramente casualizado com quatro tratamentos e cinco repetições. Sendo: 1) probiótico na ração; 2) probiótico na água; 3) probiótico na ração e água; 4) controle. As variáveis analisadas foram: peso final, comprimento total, taxa de crescimento específico, sobrevivência, microbiologia do trato intestinal e expressão dos genes TNF-α e HSP-70. Os resultados de desempenho zootécnico de crescimento e expressão gênica não apresentaram diferenças significativas entre os tratamentos nos parâmetros avaliados (P>0,05). No trato intestinal dos alevinos do tratamento com adição de probiótico na água, foi observado log(10) (7,72±0,51) UFC, superior à contagem de Bacillus spp. em comparação aos demais tratamentos, e estes não apresentaram diferenças estatísticas entre si. Conclui-se que a adição dos probióticos Bacillus subtilis e Lactobacillus plantarum, na dieta ou na água de criação das pós-larvas de tilápia-do-nilo, durante fase de reversão sexual não causaram melhora no desempenho zootécnico de crescimento e expressão gênica, mas modificou a composição bacteriana intestinal.(AU)


Assuntos
Animais , Probióticos/efeitos adversos , Ciclídeos/crescimento & desenvolvimento , Ciclídeos/microbiologia , Expressão Gênica , Bacillus subtilis , Lactobacillus plantarum
16.
Hig. aliment ; 33(288/289): 579-583, abr.-maio 2019. tab
Artigo em Português | LILACS, VETINDEX | ID: biblio-1482000

Resumo

Objetivou-se analisar o comportamento fermentativo da cultura Lactobacillus plantarum CNPC 003 em leite de cabra em quatro tratamentos por 6 horas: T1 – L. plantarum CNPC 003; T2 – L. plantarum + oliogofrutose (FOS); T3 – L. plantarum + Streptococcus thermophilus; T4 – com L. plantarum + S. thermophilus + FOS. Os tratamentos estudados diferiram significativamente entre si em relação à acidez e ao pH após 6h de fermentação (p<0,05), tendo sido verificada uma influência positiva do uso de S. thermophilus e da adição de FOS sobre esses parâmetros. Do mesmo modo, a presença de FOS melhorou a viabilidade dos microrganismos estudados após 6h de fermentação. A utilização de S. thermophilus e de FOS é uma alternativa viável para o uso em leites fermentados contendo a cepa nativa L. plantarum CNPC 003.


Assuntos
Animais , Lactobacillus plantarum/química , Leite/química , Oligossacarídeos/administração & dosagem , Oligossacarídeos/efeitos adversos , Streptococcus thermophilus , Acidificação , Alimentos Fermentados , Cabras
17.
Semina Ci. agr. ; 40(1): 149-162, Jan.-Feb. 2019. graf, tab
Artigo em Inglês | VETINDEX | ID: vti-19402

Resumo

This study evaluated the viability of Lactobacillus acidophilus La-05, Lactobacillus plantarum LP299v and Lactobacillus rhamnosus GG in tropical mango juice, the resistance of the strains to gastrointestinal conditions simulated in vitro and the microbiological, physicochemical and sensory characteristics of the products obtained. The viabilities of L. rhamnosus GG and L. plantarum LP299v were greater than 7.96 log CFU mL <->1 and 7.74 log CFU mL <->1, respectively, during the 28 days of storage at 8 ºC. However, there was a reduction (p < 0.05) in the viability of L. acidophilus La-5 after 21 days of storage, with counts of 3.81 log UFC mL <->1. The parameters of pH, total soluble solids, luminosity (L*) and the color coordinates, a* and b*, did not differ between the treatments. However, the pH and acidity varied during the storage time, probably due to the fermentative action of the microorganisms. For the in vitro gastrointestinal resistance test, there was a difference in the gastric phase for enteric phases I and II. The mean viability of the microorganisms in the gastric phase was 5.11 log CFU mL <->1, decreasing to 4.02 and 3.97 log CFU mL <->1 in enteric phases I and II, respectively. Juices containing L. rhamnosus GG and L. plantarum LP299 were evaluated sensorially, presenting good acceptability. The results suggest that the tropical mango juice was a good carrier matrix for L. rhamnosus GG and L. plantarum LP 299v, being well accepted and therefore an alternative for populations with dietary restrictions.(AU)


Este estudo avaliou a viabilidade de Lactobacillus acidophilus La-05, Lactobacillus plantarum LP299v e Lactobacillus rhamnosus GG em suco tropical de manga, a resistência das estirpes às condições gastrointestinais simuladas em ensaio in vitro e as características microbiológicas, físico-químicas e sensoriais dos produtos obtidos. A viabilidade de L. rhamnosus GG e L. plantarum LP299v foi superior a 7,96 log UFC mL <->1 e 7,74 log UFC mL <->1, respectivamente, ao longo dos 28 dias de armazenamento a 8 ºC. Entretanto, houve redução (p < 0,05) da viabilidade de L. acidophilus La-5 após 21 dias de armazenamento, com contagens de 3,81 log UFC mL <->1. pH, sólidos solúveis totais, luminosidade (L*) e as coordenadas a* e b* não diferiram entre os tratamentos. Entretanto, houve diferença de pH e acidez ao longo do tempo de armazenamento provavelmente devido a ação fermentativa dos microrganismos. No ensaio in vitro de resistência gastrointestinal, houve diferença da fase gástrica para as fases entéricas I e II. A média da viabilidade dos microrganismos na fase gástrica foi de 5,11 log UFC mL <->1, decaindo para 4,02 e 3,97 log UFC mL <->1 nas fases entéricas I e II, respectivamente. Os sucos contendo L. rhamnosus GG e L. plantarum LP299 foram avaliados sensorialmente, apresentando boa aceitabilidade. Os resultados de viabilidade e resistência ao trato gastrointestinal simulado in vitro sugerem que o suco tropical de manga é uma ótima matriz carreadora de L. rhamnosus GG e L. plantarum LP 299v, sendo bem aceitos e, portanto, uma alternativa para a população que apresenta restrições na dieta.(AU)


Assuntos
Probióticos/análise , Sucos de Frutas e Vegetais/microbiologia , Mangifera/microbiologia , Viabilidade Microbiana , Trato Gastrointestinal , Lactobacillus acidophilus , Lactobacillus plantarum , Lacticaseibacillus rhamnosus , Técnicas In Vitro
18.
R. bras. Ci. avíc. ; 21(4): eRBCA-2018-0903, 2019. tab
Artigo em Inglês | VETINDEX | ID: vti-25695

Resumo

Artemisia annua L. is a widely distributed medicinal plant and well-known for treating malaria due to the artemisinin content. We previously found enhanced antioxidant and antibacterial activities of Lactobacillus plantarum-fermented A. annua dried leaves in vitro. The present study compared the effects of the dietary supplementation of L. plantarum, fermented (FA) or non-fermented (NFA) A. annua on laying performance, egg quality, serum cholesterol, and egg yolk oxidative stability during storage in 40-weeks-old Hy-Line Brown layers. In total, 180 layers were randomly allocated into four treatments for 6 weeks: basal diet (CON), basal diet + 0.5% L. plantarum only (LO), basal diet + 0.5% NFA, and basal diet + 0.5% FA. Each treatment comprised five replicates with nine birds each. Egg weight of NFA and FA groups were significantly higher as compared with the CON and LO groups (p 0.01). The FA group displayed higher Haugh unit (HU) compared with the NFA group (p 0.05). Eggshell color of the FA group was significantly increased compared with the other groups (p 0.01). There was no significant difference in triglyceride, total cholesterol, HDL-cholesterol, and VLDL+LDL cholesterol among the different groups. During egg storage, the HU of FA groups was significantly increased as compared with the CON group after 3 weeks storage (p 0.05). The malondialdehyde (MDA) content in the stored eggs was significantly lowered by feeding of FA as compared with the CON and LO groups (p 0.05). Altogether, the fermented A. annua displayed positive effects in promoting egg quality of layers.(AU)


Assuntos
Animais , Suplementos Nutricionais/microbiologia , Galinhas/metabolismo , Galinhas/fisiologia , Artemisia/microbiologia , Lactobacillus plantarum/metabolismo
19.
Rev. bras. ciênc. avic ; 21(4): eRBCA, 2019. tab
Artigo em Inglês | VETINDEX | ID: biblio-1490702

Resumo

Artemisia annua L. is a widely distributed medicinal plant and well-known for treating malaria due to the artemisinin content. We previously found enhanced antioxidant and antibacterial activities of Lactobacillus plantarum-fermented A. annua dried leaves in vitro. The present study compared the effects of the dietary supplementation of L. plantarum, fermented (FA) or non-fermented (NFA) A. annua on laying performance, egg quality, serum cholesterol, and egg yolk oxidative stability during storage in 40-weeks-old Hy-Line Brown layers. In total, 180 layers were randomly allocated into four treatments for 6 weeks: basal diet (CON), basal diet + 0.5% L. plantarum only (LO), basal diet + 0.5% NFA, and basal diet + 0.5% FA. Each treatment comprised five replicates with nine birds each. Egg weight of NFA and FA groups were significantly higher as compared with the CON and LO groups (p 0.01). The FA group displayed higher Haugh unit (HU) compared with the NFA group (p 0.05). Eggshell color of the FA group was significantly increased compared with the other groups (p 0.01). There was no significant difference in triglyceride, total cholesterol, HDL-cholesterol, and VLDL+LDL cholesterol among the different groups. During egg storage, the HU of FA groups was significantly increased as compared with the CON group after 3 weeks storage (p 0.05). The malondialdehyde (MDA) content in the stored eggs was significantly lowered by feeding of FA as compared with the CON and LO groups (p 0.05). Altogether, the fermented A. annua displayed positive effects in promoting egg quality of layers.


Assuntos
Animais , Artemisia/microbiologia , Galinhas/fisiologia , Galinhas/metabolismo , Suplementos Nutricionais/microbiologia , Lactobacillus plantarum/metabolismo
20.
Bol. Inst. Pesca (Impr.) ; 44(3): 348-348, 2018. tab
Artigo em Inglês | VETINDEX | ID: biblio-1465358

Resumo

This study aimed to evaluate the combined and isolated effect of sodium butyrate and the probiotic Lactobacillus plantarum on the performance and midgut microbiological parameters of Litopenaeus vannamei post-larvae reared on biofloc technology, as well as the water quality of the system. Feed additives were added at the concentrations of 200 mL of probiotic (1.0x107 CFU mL-1) and 2.0% of organic salt (w/w) in the diet, as follows: 1) Probiotic; 2) Butyrate; 3) Probiotic+Butyrate; 4) Control. Each treatment was composed of three replicates. Biometric measurements were performed once a week, as well as analysis of water quality. At the end of the experiment, statistical difference was observed in the counts of lactic acid bacteria from the intestinal tract of shrimp fed diets containing probiotic. Therefore, while the addition of probiotic and sodium butyrate had no effect on the productive parameters of shrimp or water quality, the inclusion of the probiotic L. plantarum in the diet did increase the counts of lactic acid bacteria in the intestine of L. vannamei without altering the counts of Vibrio spp. or total heterotrophic bacteria in the intestine.


O objetivo deste trabalho foi avaliar o efeito conjunto e isolado do sal orgânico butirato de sódio e do probiótico Lactobacillus plantarum para pós-larvas do camarão Litopenaeus vannamei cultivado em tecnologia de bioflocos sobre os parâmetros zootécnicos, microbiológicos e histológicos, além da qualidade da água do sistema. Os aditivos alimentares foram adicionados nas concentrações de 200 mL de probiótico (1,0x107 UFC mL-1) e 2,0% do sal orgânico (p/p) na ração, com o seguinte delineamento: 1) Probiótico; 2) Butirato; 3) Probiótico+Butirato; 4) Controle, e cada tratamento foi composto por três réplicas. Biometrias foram realizadas uma vez por semana e, da mesma forma, foram feitas análises dos parâmetros de qualidade de água das unidades experimentais. Ao final do experimento, os resultados mostraram diferença estatística nas contagens de bactérias ácido lácticas do trato intestinal dos camarões alimentados com as dietas contendo probiótico. Conclui-se que a adição de probiótico e o butirato de sódio não influenciaram nos parâmetros produtivos dos camarões nem os parâmetros de qualidade de água, mas a inclusão do probiótico L. plantarum na dieta aumentou as contagens de bactérias ácido lácticas no intestino do camarão L. vannamei, contudo sem alterar as contagens de Vibrio spp. e bactérias heterotróficas totais no intestino.


Assuntos
Animais , Butiratos/efeitos adversos , Penaeidae/crescimento & desenvolvimento , Penaeidae/microbiologia , Probióticos/efeitos adversos , Alimentos Fortificados , Lactobacillus plantarum , Qualidade da Água
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