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Industrial aquaculture is a dynamic area capable of solving problems of healthy nutrition and food security. Increase of organic pollution, number of opportunistic microorganisms in the aquatic environment of fish farms and the global contamination of feed by mycotoxigenic fungi are serious problems of industrial fish cultivation. The results are weakening of the general condition of fish, immunosuppression, the occurrence of various diseases complicated by drug resistance, the accumulation of antibiotics and chemical compounds in tissues. Probiotics can be an alternative to antibiotics. The use of probiotics is also one of the biological methods for maintaining and restoring the normal physiological state of fish and increasing their productivity. The aim of this review is the scientific justification of the use of lactic acid bacteria as the safest microorganisms in the development of probiotics for aquaculture. The review presented provides criteria for selecting candidate strains for effective probiotics development. The advantages of lactic acid bacteria for the prevention or control of infectious diseases in cultured fish are considered. Lactic acid bacteria are representatives of the fish microbiota, they have antagonistic activity against opportunistic pathogens, fungi and viruses that cause microbiological spoilage of feed, pollute water bodies, and cause diseases of aquatic animals. The review provides information on various researches in which lactic acid bacteria or products derived from them have been used to assess their potential in aquaculture. Numerous scientific studies prove the value of this vast group of microorganisms for the prevention and treatment of fish diseases, for increasing the resistance of aquatic animals to infectious diseases and various stresses, for improving their survival and productivity, and for improving water sanitation in fish reservoirs. Increased use of effective probiotic lactic acid bacteria in aquaculture can make the fish sector safer, more productive and friendly to the environment and human well-being, and will contribute to the sustainable development of aquaculture.

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Растущая химизация и загрязнение пищевых продуктов, а также приверженность «западному» питанию с большим количеством жиров и низким содержанием пищевых волокон приводят к нарушению состава кишечной микробиоты и масштабному росту заболеваемости такими болезнями цивилизации, как ожирение, диабет, болезни сердца, рак и снижение иммунитета. В представленном обзоре человеческий организм рассматривается как единый суперорганизм, в котором различные части тесно связаны между собой и взаимно влияют друг на друга. В последние годы были разработаны и углублены концепции осей кишечник-мозг, кишечник-сердце и кишечник-легкие, связывающие кишечник и населяющие его микроорганизмы с другими органами и системами человеческого организма, и общим состоянием здоровья человека. В настоящем обзоре обобщены последние данные о возможных способах влияния на кишечную микробиоту. Показано, что модификация кишечной микробиоты путем изменения рациона питания является эффективным средством облегчения ряда заболеваний, повышения иммунитета и сопротивляемости инфекциям. Расширенное использование натуральных продуктов питания, содержащих пищевые волокна и другие биологически активные растительные вещества, а также включение в состав заквасок при производстве ферментированной пищи различных групп микроорганизмов будет способствовать стимуляции индигенной микрофлоры и повышению защитных сил организма человека. При разработке ферментированных продуктов особое внимание следует уделить уксуснокислым бактериям, продуцирующим ацетат, содержание которого должно быть максимальным среди остальных короткоцепочечных жирных кислот для поддержания здорового метаболизма в кишечнике и во всем организме. Growing chemicalization and contamination of food, as well as commitment to a “western” diet with high fat and low dietary fiber content, lead to disturbances in gut microbiota composition and to a large-scale increase in the incidence of such diseases of civilization as obesity, diabetes, heart disease, cancer, and reduced immunity. The review considers a human body as a single super organism with various parts closely interconnected and mutually influencing each other. In recent years, the concepts of gut-brain, gut-heart and gut-lung axes connecting the intestines and the microorganisms inhabiting it with other organs and systems of the human body and the general state of human health have been developed and deepened. In present review, the latest data on the ways of gut microbiota modification are summarized. It is shown that modification of intestinal microbiota through diet variation is an effective mean of alleviating a number of diseases, increasing immunity and anti-infectious resistance. The expanded use of natural food products containing dietary fiber and other biologically active plant substances, as well as the inclusion of various groups of microorganisms in starter cultures in food production, will help promote the indigenous microflora and increase the defenses of the human body. When developing fermented foods, special attention should be paid to acetic acid bacteria producing acetate, which amount should be the highest among the other short-chain fatty acids in order to maintain healthy metabolism in the intestines and throughout the body.