Comparative Study on the Predominance of Lactobacillus spp. and Escherichia Coli in Healthy vs Colibacillosis Diseased Broilers

This study aims to identify relative proportions of beneficial and pathogenic bacteria in the gut of broilers and risk factors that may be contributing to the development of colibacillosis disease in broiler farms of District Kasur, Punjab, Pakistan. For this, 10 healthy and 10 colibacillosis affected broiler farms were surveyed for ileum and blood sample collection along with data regarding farm management, antibiotic use and hygiene practices. Lactobacillus and Escherichia coli number was estimated using Miles and Misra method and colibacillosis was confirmed by Congo red dye assay. Lactobacillus and E. coli were identified biochemically. For risk factors analysis chi-square analysis was performed to find any significant association between the health status of the farm and risk factors. Results showed during disease and healthy conditions Lactobacillus and Escherichia coli counts differ significantly (p<0.05). E. coli counts (106-108 to 107-109) increased (p<0.05) about three folds and Lactobacillus counts decrease (106-108 to 105-107) about four folds in disease conditions. Risk factor analysis showed colibacillosis disease was significantly associated (p<0.05) with non-vaccinated flocks, natural ventilation systems, rodent presence and the lack of outfit disinfection or change by workers when moving between different houses. It is concluded that E. coli and Lactobacillus work antagonistically to each other. However, further research is necessary to determine the exact mechanisms by which E. coli and Lactobacillus influence the development of colibacillosis. While Lactobacillus as probiotic may help with prevention, good hygiene and management practices are still crucial in preventing the spread of disease.(AU)

Mixed silages of sugarcane and forage peanut treated with Lactobacillus buchneri / Silagens mistas de cana-de-açúcar e amendoim forrageiro tratadas com Lactobacillus buchneri

There is evidence for the beneficial effects of forage peanut on the nutritive value and fermentation profile of silages; however, its effects on sugarcane silage have not been determined. The objective of the study was to evaluate the chemical composition, fermentation profile, microbial composition, and dry matter recovery (DMR) of sugarcane silage containing various amounts of forage peanut (Arachis pintoi cv. Belmonte) (0%, 25%, 50%, and 75% on a fresh matter basis), treated or untreated with Lactobacillus buchneri. A completely randomized 4 × 2 factorial design was used with three replications. The interaction between forage peanut levels and inoculant influenced the concentrations of dry matter, crude protein, neutral detergent fiber and acid detergent fiber, organic acids and ethanol, populations of lactic acid bacteria and yeast, gas and effluent losses, and DMR. Forage peanut levels had effects on dry matter, hemicellulose, acid detergent insoluble nitrogen, pH, and ammonia nitrogen. Increasing proportions of forage peanut increased the protein content and decreased the fiber content in the silage, while also reducing the production of ethanol and effluent. We recommend the inclusion of 40%-75% forage peanut in the sugarcane ensilage to improve the chemical composition and fermentation profile. Furthermore, inoculation with L. buchneri associated with forage peanut increases the concentration of antifungal acids in the silage and decreases the yeast population and ethanol production.

O objetivo do estudo foi avaliar composição química, perfil fermentativo, população de microrganismos e recuperação de matéria seca (RMS) de silagem de cana-de-açúcar contendo níveis crescentes (0, 25, 50 e 75%, na base da matéria natural) de amendoim forrageiro (Arachis pintoi cv. Belmonte), tratadas ou não com Lactobacillus buchneri. Usou-se o esquema fatorial 4×2, no delineamento inteiramente casualizado, com três repetições. Verificou-se efeito de interação níveis de amendoim forrageiro e inoculante para teores de matéria seca, proteína bruta, fibra em detergente neutro e ácido, ácidos orgânicos e etanol, população de bactérias láticas e leveduras, perdas por gases e por efluente e RMS. Houve efeito de níveis de amendoim forrageiro no teor de hemicelulose, nitrogênio insolúvel em detergente ácido, pH e nitrogênio amoniacal. Verificou-se que o aumento de níveis de amendoim forrageiro incrementou teor de proteína e diminuiu teor de fibra, além de reduzir a produção de etanol e de efluente. Recomenda-se inclusão de 40% a 75% de amendoim forrageiro na ensilagem de cana-de-açúcar para melhorar a composição química e o perfil de fermentação. A inoculação com L. buchneri associada ao amendoim forrageiro aumenta a concentração de ácidos antifúngicos na silagem e decresce a população de leveduras e a produção de etanol.

Aerossacolitis and pneumonia in an Indian peafowl caused by Lactobacillus agilis

Background: The peafowl is an ornamental bird that has the habit of eating directly from the earthy soil, which makes thisbird more susceptible to endoparasites. One important endoparasite is Eucoleus contortus, which leads to inflammatoryprocesses that alter the local microbiota, potentializing disease. By the other way, a member of the bird’s microbiota thereis the genus Lactobacillus, but when occurs some imbalance, these bacteria can overgrowth and even cause some infection.This report describes the pathological and microbiological findings of chronic necrotizing pneumonia and aerossacolitiscaused by Lactobacillus agilis in a peafowl, associated with parasitism by E. contortus.Case: A peafowl (Pavo cristatus), adult, male, who lived on a farm with contact with other species of animal, was submittedto post-mortem examination due to sudden death. This animal lived in an extensive system on the property and was the onlyone of its species. During the gross evaluation, the air sacs were filled with solid yellowish crumbly material. The samematerial was observed forming well-defined nodules that occupied > 50% of the lung parenchyma. Histological analysisshowed multiple parabronchi dilated and filled with caseous necrosis, characterized by abundant cellular debris and fibrindeposition. These areas were surrounded by the proliferation of fibrous connective tissue and inflammatory infiltrate ofmacrophages, giant cells, lymphocytes, and plasma cells. The air sacs parenchyma showed fibrin deposition and mixedinflammatory infiltrate. Multiple gram-positive bacilli were observed within the caseous foci in Gram-stained slides. Inthe crop and esophageal mucosa, cross-sections of filiform nematodes morphologically compatible with E. contortus wereassociated with chronic inflammatory infiltrate and epidermal hyperkeratosis. A lung section was submitted to GramBrown-Hopps and Ziehl-Neelsen...

Aerossacolitis and pneumonia in an Indian peafowl caused by Lactobacillus agilis

Background: The peafowl is an ornamental bird that has the habit of eating directly from the earthy soil, which makes thisbird more susceptible to endoparasites. One important endoparasite is Eucoleus contortus, which leads to inflammatoryprocesses that alter the local microbiota, potentializing disease. By the other way, a member of the birds microbiota thereis the genus Lactobacillus, but when occurs some imbalance, these bacteria can overgrowth and even cause some infection.This report describes the pathological and microbiological findings of chronic necrotizing pneumonia and aerossacolitiscaused by Lactobacillus agilis in a peafowl, associated with parasitism by E. contortus.Case: A peafowl (Pavo cristatus), adult, male, who lived on a farm with contact with other species of animal, was submittedto post-mortem examination due to sudden death. This animal lived in an extensive system on the property and was the onlyone of its species. During the gross evaluation, the air sacs were filled with solid yellowish crumbly material. The samematerial was observed forming well-defined nodules that occupied > 50% of the lung parenchyma. Histological analysisshowed multiple parabronchi dilated and filled with caseous necrosis, characterized by abundant cellular debris and fibrindeposition. These areas were surrounded by the proliferation of fibrous connective tissue and inflammatory infiltrate ofmacrophages, giant cells, lymphocytes, and plasma cells. The air sacs parenchyma showed fibrin deposition and mixedinflammatory infiltrate. Multiple gram-positive bacilli were observed within the caseous foci in Gram-stained slides. Inthe crop and esophageal mucosa, cross-sections of filiform nematodes morphologically compatible with E. contortus wereassociated with chronic inflammatory infiltrate and epidermal hyperkeratosis. A lung section was submitted to GramBrown-Hopps and Ziehl-Neelsen...(AU)

Inhibitory effect of different probiotic formulations on Salmonella Heidelberg, avian pathogenic Escherichia coli and Campylobacter jejuni

A wide variety of microorganism species have been used as probiotics to improve the intestinal microbial balance, control and prevent the colonization of pathogenic bacteria and promote growth in animal production. Based on the various beneficial factors of probiotic agents, this study aimed to evaluate the effectiveness of three different formulations of probiotics strains through the analysis of antagonistic capacity against common pathogens from chickens gastrointestinal tract. Three formulations composed by Bacillus, Lactobacillus, Saccharomyces, Enterococcus, Bifidobacterium and Pediococcus were tested in vitro by the method of probiotic culture spot in plates seeded with inocula of Escherichia coli, Salmonella Heidelberg and Campylobacter jejuni. The inhibition halos were measured and classified according to the degree of pathogenic bacteria inhibition. The formulation containing an association among Bacillus, Lactobacillus and Saccharomyces presented better results when compared to the other formulations.

Effect of 11CFT and 11C33 inoculants on the chemical and fermentation composition, and aerobic stability of corn silage during the feed out period / Efeito dos inoculantes 11CFT e 11C33 sobre a composição químico-fermentativa e estabilidade aeróbia da silagem de milho durante o período de utilização da silagem

The objective was to evaluate the efficiency of two bacterial inoculants, 11CFT and 11C33, with different genera of lactic acid bacteria on the chemical and fermentation composition of the silage, and the temperature and pH behavior of the silage during the feed out period. The experimental design used was randomized blocks, with three treatments: corn silage without inoculant (control); corn silage with 11CFT inoculant (consisting of strains of Lactobacillus buchneri and L. casei); and corn silage with 11C33 inoculant (consisting of strains of L. buchneri, L. plantarum and Enterococcus faecium). The use of both inoculants increased the concentration of lactic acid in the silage (22.42 g kg-1 for control against 36.00 and 33.33 g kg-1 for 11CFT and 11C33, respectively) and reduced aerobic dry matter losses. The silage treated with 11C33 obtained a higher concentration of acetic acid (17.44 g kg-1) and propionic acid (2.08 g kg-1). The 11CFT inoculant provided a lower concentration of ethanol, however, without differing from the silage with 11C33 (0.70 and 1.61 g kg-1, respectively). Even without variations in temperature and pH at silage unloading, the use of the 11C33 inoculant generated a higher concentration of acetic and propionic acid, providing better aerobic stability days after unloading. Both inoculants also improved the in situ ruminal digestibility of corn silage compared to control silage. They provide an increase in the content of lactic and propionic acids, which assist to reduce dry matter losses and ethanol production. There were no variations in temperature and pH at the silo unloading, however, the use of the 11C33 inoculant generated a higher concentration of acetic and propionic acids providing better aerobic stability after exposure to air.(AU)

Objetivou-se avaliar a eficiência de dois inoculantes bacterianos, 11CFT e 11C33, com diferentes gêneros de bactérias ácido láticas sobre a composição químico-fermentativa da silagem, bem como o comportamento da temperatura e pH da silagem durante sua utilização para alimentação. O delineamento experimental utilizado foi o de blocos casualizados, composto por três tratamentos: silagem de milho sem inoculante (controle); silagem de milho com inoculante 11CFT (constituído por cepas de Lactobacillus buchneri e L. casei); e silagem de milho com inoculante 11C33 (constituído por cepas de L. buchneri, L. plantarum e Enterococcus faecium). A utilização de ambos inoculantes aumentou a concentração de ácido lático da silagem (22,42 g kg-1 para controle contra 36,00 e 33,33 g kg-1 para 11CFT e 11C33, respectivamente) e reduziram as perdas de matéria seca em aerobiose. A silagem tratada com 11C33 obteve maior concentração de ácido acético (17,44 g kg-1) e propiônico (2,08 g kg-1). O inoculante 11CFT proporcionou menor concentração de etanol, porém, sem diferir da silagem com 11C33 (0,70 e 1,61 g kg-1, respectivamente). Mesmo sem haver variações de temperatura e pH no momento da desensilagem, o uso do inoculante 11C33 gerou maior concentração de ácido acético e propiônico proporcionando melhor estabilidade aeróbia após a desensilagem. Ambos inoculantes também melhoraram a digestibilidade in situ da silagem de milho em comparação com a silagem controle. Eles proporcionam aumento no teor dos ácidos lático e propiônico, que auxiliaram na redução das perdas de matéria seca e produção de etanol. Não ocorreram variações de temperatura e pH logo após abertura do silo, porém, o uso do inoculante 11C33 gerou uma maior concentração de ácidos acético e propiônico proporcionando melhor estabilidade aeróbia após a exposição ao ar.(AU)

Effect of wilting time and enzymatic-bacterial inoculant on the fermentative profile, aerobic stability, and nutritional value of BRS capiaçu grass silage

The objective of this study was to evaluate the effects of wilting times and application of an enzymatic-bacterial inoculant on the fermentative profile and nutritional characteristics of BRS capiaçu grass silage in a semi-arid region. Four wilting times treatments (control, 6, 24, and 30 h), with or without the addition of an enzymatic-bacterial inoculant, were analyzed as a split-plot completely randomized design with eight replications. Parameters of the rumen degradability test were analyzed using a split-plot completely randomized block design with four replications. There was no interaction between wilting times and inoculant application on pH, ammoniacal nitrogen (NH3 -N), and aerobic stability of BRS capiaçu silage. Aerobic stability was reduced by 1.2 h for every 1-h increase in wilting time. Inoculant application reduced the pH values by 2.59% and extended the aerobic stability of the silage by 19 h. There was a significant interaction of wilting times and inoculant application on the levels of malic, succinic, lactic, and acetic acids. Inoculant application increased the contents of dry matter, ash, crude protein, insoluble neutral detergent fiber, and total carbohydrates by 3.63, 6.13, 7.73, 6.39, and 9.97% compared with non-inoculated silages, respectively. Wilting times for up to 30 h and application of enzymatic-bacterial inoculant improves the fermentative profile and chemical composition and reduces dry matter losses of silage of BRS capiaçu grass harvested at 100 days of regrowth.

Probiotic Lactobacilli Improved Growth Performance and Attenuated Salmonella Typhimurium Infection Via Jak/Stat Signaling in Broilers

This study aimed to investigate the effect of Lactobacillus plantarum DPP8 and Lactobacillus acidophilus C7282 in feed supplementation on growth performance, Salmonella invasion, inflammation, and mediating signaling in broilers infected with Salmonella Typhimurium (S. Typhimurium). A total of 240 broilers at day old were randomly allocated into four groups, orally infected with S. Typhimurium and supplemented with individual or combined Lactobacilli DPP8 and C7282 at doses of 0 (control), 1010 (individual), or 2.0 × 1010 (combination) cfu/kg of diet for 21 d. The results showed that supplementing Lactobacilli improved (p 0.05) feed intake and body weight gain and decreased (p 0.05) S. Typhimurium load in the caecum, harder gland, spleen and bursa of Fabricius. Also, the supplements decreased (p 0.05) interleukin (1/2/4), tumor necrosis factor and interferon in the serum, enhanced (p 0.05) interleukin 10, and downregulated gene expressions of inflammatory mediators including Janus kinase (Jak2/3), signal transducer and activator of transcription protein (STAT3/4/5/6) in the intestinal mucosa. In contrast, diets containing DPP8 exhibited greater effects on the inhibition of the pathogen and inflammatory response than C7282. The obtained data suggest that Lactobacilli C7282 and DPP8 can be used as feed additives to inhibit colonization and translocation of S. Typhimurium and inflammatory responses via downregulating Jak/STAT signaling in broilers.(AU)

Probiotic Lactobacilli Improved Growth Performance and Attenuated Salmonella Typhimurium Infection Via Jak/Stat Signaling in Broilers

This study aimed to investigate the effect of Lactobacillus plantarum DPP8 and Lactobacillus acidophilus C7282 in feed supplementation on growth performance, Salmonella invasion, inflammation, and mediating signaling in broilers infected with Salmonella Typhimurium (S. Typhimurium). A total of 240 broilers at day old were randomly allocated into four groups, orally infected with S. Typhimurium and supplemented with individual or combined Lactobacilli DPP8 and C7282 at doses of 0 (control), 1010 (individual), or 2.0 × 1010 (combination) cfu/kg of diet for 21 d. The results showed that supplementing Lactobacilli improved (p 0.05) feed intake and body weight gain and decreased (p 0.05) S. Typhimurium load in the caecum, harder gland, spleen and bursa of Fabricius. Also, the supplements decreased (p 0.05) interleukin (1/2/4), tumor necrosis factor and interferon in the serum, enhanced (p 0.05) interleukin 10, and downregulated gene expressions of inflammatory mediators including Janus kinase (Jak2/3), signal transducer and activator of transcription protein (STAT3/4/5/6) in the intestinal mucosa. In contrast, diets containing DPP8 exhibited greater effects on the inhibition of the pathogen and inflammatory response than C7282. The obtained data suggest that Lactobacilli C7282 and DPP8 can be used as feed additives to inhibit colonization and translocation of S. Typhimurium and inflammatory responses via downregulating Jak/STAT signaling in broilers.

Lactobacillus spp. Strains Isolation, Identification, Preservation and Quantitative Determinations from Gut Content of 45-Day-Old Chickens Broilers

The objective of this study was to isolate, identify, preserve and determine the quantitative level of the Lactobacillus strains from the gut content of 45-day-old chickens broilers; to test the viability of these strains preserved at 4 ºC and room temperature (20 ± 2 ºC). Lactobacillus strains were isolated, phenotypically identified and preserved from the gut content of 17 chickens broilers. Identification was performed by morphological, cultural and biochemical characters examination, using apiwebTM and ABIS online software. The quantitative level of Lactobacillus strains in intestinal content (105 - 109 CFU/g) and the viability of strains preserved at 4 ºC and at room temperature (from 8 days to 9 months) was also determined. Twenty-three strains of L. acidophilus, L. brevis, L. plantarum, L. fermentum and L. salivarius from the gut content of chickens broilers were isolated, phenotypically identified, and preserved. Of these, L. plantarum, L. fermentum and L. acidophilus biotype 1 strains were technologically and ecologically suitable to continue the testing of probiotic traits.(AU)

Lactobacillus spp. Strains Isolation, Identification, Preservation and Quantitative Determinations from Gut Content of 45-Day-Old Chickens Broilers

The objective of this study was to isolate, identify, preserve and determine the quantitative level of the Lactobacillus strains from the gut content of 45-day-old chickens broilers; to test the viability of these strains preserved at 4 ºC and room temperature (20 ± 2 ºC). Lactobacillus strains were isolated, phenotypically identified and preserved from the gut content of 17 chickens broilers. Identification was performed by morphological, cultural and biochemical characters examination, using apiwebTM and ABIS online software. The quantitative level of Lactobacillus strains in intestinal content (105 - 109 CFU/g) and the viability of strains preserved at 4 ºC and at room temperature (from 8 days to 9 months) was also determined. Twenty-three strains of L. acidophilus, L. brevis, L. plantarum, L. fermentum and L. salivarius from the gut content of chickens broilers were isolated, phenotypically identified, and preserved. Of these, L. plantarum, L. fermentum and L. acidophilus biotype 1 strains were technologically and ecologically suitable to continue the testing of probiotic traits.

Hematological profile of Astyanax bimaculatus under different offer of Lactobacillus sp / Perfil hematológico de Astyanax bimaculatus sob diferentes ofertas do Lactobacillus sp

The objective of this study was to evaluate the hematological and immunological parameters of yellowtail lambaris (Astyanax bimaculatus), fed with different frequencies of the probiotic (Lactobacillus spp.). Fishes were distributed into 20 experimental units and divided in five treatments: control (0%), 25%, 50%, 75% and 100% of probiotic supply. A higher presence of total leukocytes (47.70 103cell µl-1), lymphocytes (36.11 103cell µl-1) and monocytes (11.58 103cell µl-1) was verified in fish fed 100% of probiotic, showing a directly proportional ratio among the frequencies of the probiotic supply on the availability of circulating cells in the circulatory system (R² 094-0.97). Hematocrit (27.30-34.63%), hemoglobin (7.00-10.90g dl-1), mean corpuscular volume (4.21-5.45 10-5.pg), mean corpuscular hemoglobin (3.45-5.40 10-6.pg), mean corpuscular hemoglobin concentration, (2.99-4.35g dl-1), total protein (44.32-50.26mg ml-1) and total plasma immunoglobulin (27.96-34.08mg ml-1) did not diverge among treatments. The frequency of the probiotic supply interferes with the hematological profile, although lactic acid bacteria were present in the same concentrations in the intestinal tract, regardless of the probiotic supply, there was an increase in circulating leukocytes, especially lymphocytes and monocytes, in lambari fed probiotic with more frequency.(AU)

O objetivo do presente trabalho foi avaliar os parâmetros hematológicos e imunológicos do lambari-do-rabo-amarelo (Astyanax bimaculatus) alimentado com diferentes frequências de probiótico (Lactobacillus spp.). Os peixes foram distribuídos em 20 unidades experimentais e divididos em cinco tratamentos: controle (0%), 25%, 50%, 75% e 100% de frequência na suplementação probiótica. Alta presença de leucócitos totais (47,70 10³ células µ-1), linfócitos (36,11 10³ células µ-1) e monócitos (11,58 10³ células µ-1) em peixes alimentados com 100% de probiótico apresenta uma taxa diretamente proporcional entre as frequências da suplementação probiótica na disponibilidade das células no sistema circulatório (R² 094-0,97). Hematócrito (27,30-34,63%), hemoglobina (7,00-10,90g dL-¹), volume corpuscular médio (4,21-5,45 10-5.pg), hemoglobina corpuscular média (3,45-5,40 10-6.pg), concentração de hemoglobina corpuscular média (2,99-4,35g dl-1), proteína total (44,32-50,26mg ml-1) e imunoglobulina plasmática total (27,96-34,08mg ml-1) não divergiram entre os tratamentos. A frequência da suplementação probiótica interferiu no perfil hematológico. Embora as bactérias ácido láticas estejam presentes na mesma concentração no trato intestinal, independentemente da oferta de probiótico, houve um aumento na circulação de leucócitos, especialmente linfócitos e monócitos, nos lambaris alimentados com maior frequência.(AU)

Hematological profile of Astyanax bimaculatus under different offer of Lactobacillus sp / Perfil hematológico de Astyanax bimaculatus sob diferentes ofertas do Lactobacillus sp

The objective of this study was to evaluate the hematological and immunological parameters of yellowtail lambaris (Astyanax bimaculatus), fed with different frequencies of the probiotic (Lactobacillus spp.). Fishes were distributed into 20 experimental units and divided in five treatments: control (0%), 25%, 50%, 75% and 100% of probiotic supply. A higher presence of total leukocytes (47.70 103cell µl-1), lymphocytes (36.11 103cell µl-1) and monocytes (11.58 103cell µl-1) was verified in fish fed 100% of probiotic, showing a directly proportional ratio among the frequencies of the probiotic supply on the availability of circulating cells in the circulatory system (R² 094-0.97). Hematocrit (27.30-34.63%), hemoglobin (7.00-10.90g dl-1), mean corpuscular volume (4.21-5.45 10-5.pg), mean corpuscular hemoglobin (3.45-5.40 10-6.pg), mean corpuscular hemoglobin concentration, (2.99-4.35g dl-1), total protein (44.32-50.26mg ml-1) and total plasma immunoglobulin (27.96-34.08mg ml-1) did not diverge among treatments. The frequency of the probiotic supply interferes with the hematological profile, although lactic acid bacteria were present in the same concentrations in the intestinal tract, regardless of the probiotic supply, there was an increase in circulating leukocytes, especially lymphocytes and monocytes, in lambari fed probiotic with more frequency.(AU)

O objetivo do presente trabalho foi avaliar os parâmetros hematológicos e imunológicos do lambari-do-rabo-amarelo (Astyanax bimaculatus) alimentado com diferentes frequências de probiótico (Lactobacillus spp.). Os peixes foram distribuídos em 20 unidades experimentais e divididos em cinco tratamentos: controle (0%), 25%, 50%, 75% e 100% de frequência na suplementação probiótica. Alta presença de leucócitos totais (47,70 10³ células µ-1), linfócitos (36,11 10³ células µ-1) e monócitos (11,58 10³ células µ-1) em peixes alimentados com 100% de probiótico apresenta uma taxa diretamente proporcional entre as frequências da suplementação probiótica na disponibilidade das células no sistema circulatório (R² 094-0,97). Hematócrito (27,30-34,63%), hemoglobina (7,00-10,90g dL-¹), volume corpuscular médio (4,21-5,45 10-5.pg), hemoglobina corpuscular média (3,45-5,40 10-6.pg), concentração de hemoglobina corpuscular média (2,99-4,35g dl-1), proteína total (44,32-50,26mg ml-1) e imunoglobulina plasmática total (27,96-34,08mg ml-1) não divergiram entre os tratamentos. A frequência da suplementação probiótica interferiu no perfil hematológico. Embora as bactérias ácido láticas estejam presentes na mesma concentração no trato intestinal, independentemente da oferta de probiótico, houve um aumento na circulação de leucócitos, especialmente linfócitos e monócitos, nos lambaris alimentados com maior frequência.(AU)

Effect of rehydration with whey and inoculation with Lactobacillus plantarum and Propionibacterium acidipropionici on the chemical composition, microbiological dynamics, and fermentative losses of corn grain silage / Efeito da reidratação com soro de leite e inoculação com Lactobacillus plantarum e Propionibacterium acidipropionici sobre a composição química, dinâmica microbiológica e perdas fermentativas da silagem de grão de milho

The objective of this study was to compare rehydrated corn grain silages using water or whey and inoculated (Lactobacillus plantarum and Propionibacterium acidipropionici) or not. We also verified whether rehydration with whey associated with the bacterial inoculant improves material conservation. The treatments were as follows: silages rehydrated with water without inoculant (SWa); silages rehydrated with water and inoculated (SWaI); silages rehydrated with whey without inoculant (SWe); silages rehydrated with whey and inoculated (SWeI). A completely randomized design was used, with three replications, treatments in a 2 × 2 factorial scheme (RE: rehydration with water or whey, and IN: inoculation or addition of water without chlorine), during the following storage periods (T): 0, 4, 8, 16, 32, and 64 days. There was an RE x IN x T interaction (P < 0.001) for dry matter (DM), with lower values over time for SWe and higher values in SWeI. An interaction between RE x IN (P < 0.001) and IN x T (P < 0.001) was observed for pH, with higher values for SWe at 64 days of storage and a reduction from the first days of ensiling for SWaI and SWeI. The microbiological variables showed an RE x IN x T interaction (P < 0.001), with the highest counts of lactic acid bacteria for SWaI and SWeI up to 8 days of storage and subsequent higher counts in SWa and SWe. Higher counts were obtained in SWe. For the variables of fermentative losses, there was an RE x IN x T interaction (P < 0.001), with SWeI showing lower losses. The inoculation associated with whey for rehydration of corn grain improved the fermentation profile of the silage, with lower pH values and reduced losses.

O objetivo desse estudo foi comparar as silagens de grão de milho reidratado utilizando água ou soro de leite e inoculados (Lactobacillus plantarum e Propionibacterium acidipropionici) ou não, e verificar se a reidratação com soro associada ao inoculante bacteriano melhora a conservação do material. Os tratamentos foram: silagens reidratadas com água sem inoculante (SA); silagens reidratadas com água com inoculante (SAI); silagens reidratadas com soro de leite inoculante (SS); silagens reidratadas com soro de leite com inoculante (SSI). Foi utilizado um delineamento inteiramente casualizado, com três repetições, tratamentos em esquema fatorial 2 × 2 (RE: reidratação com água ou soro de leite, e IN: inoculação ou adição de água sem cloro), durante os períodos de estocagem (T): 0, 4, 8, 16, 32 e 64dias. Houve interação RE x IN x T (P < 0,001) para variável matéria seca (MS) com menores valores ao longo do tempo para SS e valores mais elevados em SSI. Foi observada interação RE x IN (P < 0,001)e IN x T (P < 0,001) para pH, com maiores valores para SS aos 64 dias de estocagem e redução desde os primeiros dias de ensilagem para SAI e SSI. As variáveis microbiológicas apresentaram interação RE x IN x T (P < 0,001), sendo a maior contagem de bactérias ácido láticas para SAI e SSI até os 8dias de estocagem e após com maiores contagens em SA e SS; maiores contagens foram obtidas em SS. Para as variáveis de perdas fermentativas houve interação RE x IN x T (P < 0,001), em geral, com SSI apresentando menores perdas. A inoculação associada ao uso de soro para reidratação de grão de milho melhorou o perfil fermentativo da silagem, com menores valores de pH e redução das perdas.

Effect of rehydration with whey and inoculation with Lactobacillus plantarum and Propionibacterium acidipropionici on the chemical composition, microbiological dynamics, and fermentative losses of corn grain silage / Efeito da reidratação com soro de leite e inoculação com Lactobacillus plantarum e Propionibacterium acidipropionici sobre a composição química, dinâmica microbiológica e perdas fermentativas da silagem de grão de milho

The objective of this study was to compare rehydrated corn grain silages using water or whey and inoculated (Lactobacillus plantarum and Propionibacterium acidipropionici) or not. We also verified whether rehydration with whey associated with the bacterial inoculant improves material conservation. The treatments were as follows: silages rehydrated with water without inoculant (SWa); silages rehydrated with water and inoculated (SWaI); silages rehydrated with whey without inoculant (SWe); silages rehydrated with whey and inoculated (SWeI). A completely randomized design was used, with three replications, treatments in a 2 × 2 factorial scheme (RE: rehydration with water or whey, and IN: inoculation or addition of water without chlorine), during the following storage periods (T): 0, 4, 8, 16, 32, and 64 days. There was an RE x IN x T interaction (P < 0.001) for dry matter (DM), with lower values over time for SWe and higher values in SWeI. An interaction between RE x IN (P < 0.001) and IN x T (P < 0.001) was observed for pH, with higher values for SWe at 64 days of storage and a reduction from the first days of ensiling for SWaI and SWeI. The microbiological variables showed an RE x IN x T interaction (P < 0.001), with the highest counts of lactic acid bacteria for SWaI and SWeI up to 8 days of storage and subsequent higher counts in SWa and SWe. Higher counts were obtained in SWe. For the variables of fermentative losses, there was an RE x IN x T interaction (P < 0.001), with SWeI showing lower losses. The inoculation associated with whey for rehydration of corn grain improved the fermentation profile of the silage, with lower pH values and reduced losses.(AU)

O objetivo desse estudo foi comparar as silagens de grão de milho reidratado utilizando água ou soro de leite e inoculados (Lactobacillus plantarum e Propionibacterium acidipropionici) ou não, e verificar se a reidratação com soro associada ao inoculante bacteriano melhora a conservação do material. Os tratamentos foram: silagens reidratadas com água sem inoculante (SA); silagens reidratadas com água com inoculante (SAI); silagens reidratadas com soro de leite inoculante (SS); silagens reidratadas com soro de leite com inoculante (SSI). Foi utilizado um delineamento inteiramente casualizado, com três repetições, tratamentos em esquema fatorial 2 × 2 (RE: reidratação com água ou soro de leite, e IN: inoculação ou adição de água sem cloro), durante os períodos de estocagem (T): 0, 4, 8, 16, 32 e 64dias. Houve interação RE x IN x T (P < 0,001) para variável matéria seca (MS) com menores valores ao longo do tempo para SS e valores mais elevados em SSI. Foi observada interação RE x IN (P < 0,001)e IN x T (P < 0,001) para pH, com maiores valores para SS aos 64 dias de estocagem e redução desde os primeiros dias de ensilagem para SAI e SSI. As variáveis microbiológicas apresentaram interação RE x IN x T (P < 0,001), sendo a maior contagem de bactérias ácido láticas para SAI e SSI até os 8dias de estocagem e após com maiores contagens em SA e SS; maiores contagens foram obtidas em SS. Para as variáveis de perdas fermentativas houve interação RE x IN x T (P < 0,001), em geral, com SSI apresentando menores perdas. A inoculação associada ao uso de soro para reidratação de grão de milho melhorou o perfil fermentativo da silagem, com menores valores de pH e redução das perdas.(AU)

Avaliação da viabilidade de microrganismos probióticos incorporados em ração de truta-arco-íris (Oncorhynchus mykiss) / [Evaluation of the viability of probiotic microorganisms impregnated into rainbow trout (Oncorhynchus mykiss) ration]

A produção aquícola mundial tem demandado estudos que buscam soluções para os problemas produtivos e sanitários apresentados na piscicultura. Nesse contexto, o uso de produtos probióticos demonstra ser uma abordagem promissora. Dessa forma, o presente trabalho teve como objetivo avaliar a viabilidade de um pool de cepas de Lactobacillus incorporados à ração de truta-arco-íris. Para tanto, as respectivas cepas foram previamente cultivadas em caldo MRS e submetidas à criocentrifugação. As células obtidas foram ressuspensas em soro fisiológico acrescentado de 2% de óleo de soja, sendo posteriormente incorporadas à ração por meio de misturador circular. Essa ração foi devidamente armazenada sob refrigeração a 4°C, por 120 dias, sendo retiradas aleatoriamente três amostras, a cada 15 dias, para avaliação da viabilidade das bactérias, por meio da contagem em placas. Os resultados demonstraram que houve uma redução não significativa (P>0,05) na população de células viáveis, correspondente a 2%, após 30 dias de armazenamento. Verificou-se também, após esse período, uma população aproximada equivalente a 3,00 x 108 UFC/g. Dessa forma, demonstrou-se a possibilidade de desenvolvimento de formulações probióticas por meio da incorporação de cepas específicas em rações de trutas, o que poderá contribuir para o desenvolvimento de tecnologias alternativas para produção de peixes.(AU)

Among the exotic species of fish produced in Brazil, the rainbow trout (Oncorhynchus mykiss) has been highlighted during the past few years. The expansion of this sector has been intensifying the need for further studies in order to decrease production and health problems presented in aquaculture, as well as to develop alternative technics to controversial antimicrobial treatments. In this context, the use of probiotics has been shown to be a promising approach to the improvement in trout husbandry. Thus, the present study aimed to contribute to the development of an alternative technology in the rainbow trout husbandry by evaluating the effect of probiotic preparations on the performance of the animals subjected to conventional husbandry conditions or chronic stress. Therefore, in this paper we report the results regarding the evaluation of the viability of a pool of 4 Lactobacillus probiotic strains incorporated into rainbow trout ration using soybean oil as vehicle. The results have demonstrated a high efficacy of cell incorporation into the ration with high viability rate after storage for 120 days at 4°C.(AU)

Influência de duas culturas nativas de Lactobacillus spp. isoladas ou em co-cultura com Streptococcus thermophilus na fermentação de leite de cabra / Influence of two indigenous cultures of Lactobacillus spp. solely or in co-culture with Streptococcus thermophilus in the fermentation of goat milk

O uso combinado de probióticos e culturas starters permite elaborar produtos lácteos fermentados com características sensoriais agradáveis, nutritivos e benéficos à saúde. O objetivo deste estudo foi analisar o comportamento fermentativo de cepas nativas de lactobacilos com potencial probiótico isolados ou em co-cultura com Streptococcus thermophilus (starter) em quatro tratamentos de leites de cabra fermentados: T1 Lactobacillus plantarum CNPC 001; T2 L. plantarum + S. thermophilus; T3 Lactobacillus mucosae CNPC 007; T4 L. mucosae + S. thermophilus. A formulação T2 resultou em maior acidificação do leite, com menor pH (4,33) e maior acidez titulável (0,653g de acido lático 100g-1 ), porém com menor viabilidade de Lactobacillus sp. (7,92 log UFC g-1) em comparação à co-cultura L. mucosae e S. thermophilus (8,63 log UFC g-1 em T4).(AU)

In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil / Avaliação in vitro do potencial probiótico de lactobacilos isolados de queijo minas artesanal produzido na região de Araxá, estado de Minas Gerais, Brasil

Minas artisanal cheese is made from endogenous starter cultures, including lactic acid bacteria (LAB). Some LAB may possess probiotic potential. Thus, this study aimed to evaluate the in vitro probiotic properties of lactobacilli isolated from Minas artisanal cheeses produced in Minas Gerais. Ten samples of lactobacilli, formerly isolated from those cheeses, were submitted to the following assays: antimicrobial susceptibility, tolerance to artificial gastric juice and biliary salts, production of hydrogen peroxide and antagonism against pathogenic and non-pathogenic micro-organisms. Only L. plantarum (C0) was sensitive to all tested antimicrobials, while the other LAB samples were resistant to at least one drug. Six samples were tolerant to artificial gastric juice, and L. brevis (A6) even grew in that medium. Three samples were tolerant to biliary salts. Only L. brevis (E35) produced hydrogen peroxide. Difference (P< 0.05) was observed among the means of inhibition haloes of lactobacilli against Enterococcus faecalis ATCC 19433 and Lactobacillus plantarum C24 in spot-on-the-lawn assay. All samples of lactobacilli inhibited Escherichia coli ATCC 25922, Salmonella enterica var. Typhimurium ATCC 14028 in co-culture antagonism test (P< 0.0001). Most lactobacilli samples showed in vitro probiotic potential. From the tested samples, L. brevis (A6) presented the best results considering all in vitro probiotic tests.(AU)

O queijo minas artesanal é produzido por culturas starters endógenas, incluindo bactérias ácido-láticas (BAL). Algumas BAL podem possuir potencial probiótico. Com isso, este estudo teve como objetivo avaliar as propriedades probióticas in vitro de lactobacilos isolados de queijo minas artesanal produzido no estado de Minas Gerais. Dez amostras de lactobacilos, previamente isoladas desses queijos, foram submetidas aos seguintes testes: susceptibilidade aos antimicrobianos, tolerância ao suco gástrico artificial e aos sais biliares, produção de peróxido de hidrogênio e antagonismo contra micro-organismos patogênicos e não patogênicos. Apenas L. plantarum (C0) foi sensível a todos os antimicrobianos testados, enquanto as outras amostras de BAL foram resistentes a, pelo menos, uma droga testada. Seis amostras foram tolerantes ao suco gástrico artificial, e L. brevis (A6) apresentou crescimento nesse meio. Três amostras foram tolerantes aos sais biliares. Apenas L. brevis (E35) produziu peróxido de hidrogênio. Diferença (P<0,05) foi observada entre as médias dos halos de inibição de lactobacilos contra Enterococcus faecalis ATCC 19433 e Lactobacillus plantarum C24 no teste do spot-on-the-lawn. Todas as amostras de lactobacilos inibiram Escherichia coli ATCC 25922, Salmonella enterica var. Typhimurium ATCC 14028 no teste de antagonismo em cocultura (P<0,0001). A maioria das amostras de lactobacilos apresentou potencial probiótico in vitro. Com base nas amostras testadas, L. brevis (A6) apresentou os melhores resultados, considerando-se todos os testes probióticos in vitro.(AU)

In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil / Avaliação in vitro do potencial probiótico de lactobacilos isolados de queijo minas artesanal produzido na região de Araxá, estado de Minas Gerais, Brasil

Minas artisanal cheese is made from endogenous starter cultures, including lactic acid bacteria (LAB). Some LAB may possess probiotic potential. Thus, this study aimed to evaluate the in vitro probiotic properties of lactobacilli isolated from Minas artisanal cheeses produced in Minas Gerais. Ten samples of lactobacilli, formerly isolated from those cheeses, were submitted to the following assays: antimicrobial susceptibility, tolerance to artificial gastric juice and biliary salts, production of hydrogen peroxide and antagonism against pathogenic and non-pathogenic micro-organisms. Only L. plantarum (C0) was sensitive to all tested antimicrobials, while the other LAB samples were resistant to at least one drug. Six samples were tolerant to artificial gastric juice, and L. brevis (A6) even grew in that medium. Three samples were tolerant to biliary salts. Only L. brevis (E35) produced hydrogen peroxide. Difference (P< 0.05) was observed among the means of inhibition haloes of lactobacilli against Enterococcus faecalis ATCC 19433 and Lactobacillus plantarum C24 in spot-on-the-lawn assay. All samples of lactobacilli inhibited Escherichia coli ATCC 25922, Salmonella enterica var. Typhimurium ATCC 14028 in co-culture antagonism test (P< 0.0001). Most lactobacilli samples showed in vitro probiotic potential. From the tested samples, L. brevis (A6) presented the best results considering all in vitro probiotic tests.(AU)

O queijo minas artesanal é produzido por culturas starters endógenas, incluindo bactérias ácido-láticas (BAL). Algumas BAL podem possuir potencial probiótico. Com isso, este estudo teve como objetivo avaliar as propriedades probióticas in vitro de lactobacilos isolados de queijo minas artesanal produzido no estado de Minas Gerais. Dez amostras de lactobacilos, previamente isoladas desses queijos, foram submetidas aos seguintes testes: susceptibilidade aos antimicrobianos, tolerância ao suco gástrico artificial e aos sais biliares, produção de peróxido de hidrogênio e antagonismo contra micro-organismos patogênicos e não patogênicos. Apenas L. plantarum (C0) foi sensível a todos os antimicrobianos testados, enquanto as outras amostras de BAL foram resistentes a, pelo menos, uma droga testada. Seis amostras foram tolerantes ao suco gástrico artificial, e L. brevis (A6) apresentou crescimento nesse meio. Três amostras foram tolerantes aos sais biliares. Apenas L. brevis (E35) produziu peróxido de hidrogênio. Diferença (P<0,05) foi observada entre as médias dos halos de inibição de lactobacilos contra Enterococcus faecalis ATCC 19433 e Lactobacillus plantarum C24 no teste do spot-on-the-lawn. Todas as amostras de lactobacilos inibiram Escherichia coli ATCC 25922, Salmonella enterica var. Typhimurium ATCC 14028 no teste de antagonismo em cocultura (P<0,0001). A maioria das amostras de lactobacilos apresentou potencial probiótico in vitro. Com base nas amostras testadas, L. brevis (A6) apresentou os melhores resultados, considerando-se todos os testes probióticos in vitro.(AU)

Influência de duas culturas nativas de Lactobacillus spp. isoladas ou em co-cultura com Streptococcus thermophilus na fermentação de leite de cabra / Influence of two indigenous cultures of Lactobacillus spp. solely or in co-culture with Streptococcus thermophilus in the fermentation of goat milk

O uso combinado de probióticos e culturas starters permite elaborar produtos lácteos fermentados com características sensoriais agradáveis, nutritivos e benéficos à saúde. O objetivo deste estudo foi analisar o comportamento fermentativo de cepas nativas de lactobacilos com potencial probiótico isolados ou em co-cultura com Streptococcus thermophilus (starter) em quatro tratamentos de leites de cabra fermentados: T1 – Lactobacillus plantarum CNPC 001; T2 – L. plantarum + S. thermophilus; T3 – Lactobacillus mucosae CNPC 007; T4 – L. mucosae + S. thermophilus. A formulação T2 resultou em maior acidificação do leite, com menor pH (4,33) e maior acidez titulável (0,653g de acido lático 100g-1 ), porém com menor viabilidade de Lactobacillus sp. (7,92 log UFC g-1) em comparação à co-cultura L. mucosae e S. thermophilus (8,63 log UFC g-1 em T4).