Biotechnological potential of Clostridium butyricum bacteria

Szymanowska, Daria; Orczyk, Dorota; Leja, Katarzyna

doi:10.1590/s1517-83822014000300019

Cited by 20 publications

(9 citation statements)

References 40 publications

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“…PA is mainly produced by Propionibacterium, as well as Clostridium propionicum and Selenomonas ruminantium [ 13 ], which is suppressed in lower pH conditions below 4.5 [ 36 ]. BA, which is the result of amino acids fermentation and leads to nutrition losses and is an indicator of bad preservation, is mainly produced by Clostridium butyrate and suppressed in lower pH conditions [ 37 ]. HN3-N, the proportion of which was related to proteolysis activity in the ensiling process and negatively related to the voluntary intake of silage [ 38 ], was caused by the proliferation of Clostridium spp.…”

Section: Discussionmentioning

confidence: 99%

Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

Luo

Zhang

Wang

et al. 2021

Animals

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The objective was to study the effects of sugar cane molasses addition on the fermentation quality and tastes of alfalfa silage. Fresh alfalfa was ensiled with no additive (Control), 1% molasses (M1), 2% molasses (M2), and 3% molasses (M3) for 206 days. The chemical composition and fermentation characteristics of the alfalfa silages were determined, the microbial communities were described by 16S rRNA sequencing, and the tastes were evaluated using an electronic tongue sensing system. With the amount of added molasses (M), most nutrition (dry matter and crude protein) was preserved and water-soluble carbohydrates (WSC) were sufficiently used to promote the fermentation, resulting in a pH reduction from 5.16 to 4.48. The lactic acid (LA) content and LA/acetic acid (AA) significantly increased, indicating that the fermentation had turned to homofermentation. After ensiling, Enterococcus and Lactobacillus were the dominant genus in all treatments and the undesirable microbes were inhibited, resulting in lower propionic acid (PA), butyric acid (BA), and NH3-N production. In addition, bitterness, astringency, and sourness reflected tastes of alfalfa silage, while umami and sourness changed with the amount of added molasses. Therefore, molasses additive had improved the fermentation quality and tastes of alfalfa silage, and the M3 group obtained the ideal pH value (below 4.5) and the best condition for long-term preservation.

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Section: Discussionmentioning

confidence: 99%

Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

Luo

Zhang

Wang

et al. 2021

Animals

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“…The probiotics assisted in stabilizing beneficial gut microbes, increasing the digestion of nutrients, stabilizing beneficial gut microbes, enhancing immuno-modulation, and increasing the intestinal villi length, thereby increasing the surface area of absorption, and improving bird health [ 12 , 32 ]. The growth promoting effect observed in the probiotic mixture group (G4) could be attributed to the synergistic actions of C. butyricum and S. cerevisiae , which contained mannan oligosaccharides (derived from the cell wall of S. cerevisiae ; affect through fermentation of different sugars and synthesis of enzymes that can help in better utilization of nutrients and act as a substrate for C. butyricum in the gut of broilers) [ 18 , 33 ]. In addition, probiotic bacteria can protect against several harmful pathogens.…”

Section: Discussionmentioning

confidence: 99%

Single and Combined Effects of Clostridium butyricum and Saccharomyces cerevisiae on Growth Indices, Intestinal Health, and Immunity of Broilers

Abdel-Latif

El-Hack

Swelum

et al. 2018

Animals

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Simple SummaryAfter banning the use of antibiotics as growth promoters in poultry production, scientists had to find efficient and safe alternatives. Because of their useful properties, two types of probiotic bacteria were chosen to be administrated in a broiler diet, either individually or combined. Useful effects were obtained regarding improvements of growth performance, and immunity.AbstractA total of 120 1-day-old commercial Cobb chicks were used to study the effects of Clostridium butyricum (C. butyricum) and/or Saccharomyces cerevisiae (S. cerevisiae) on growth performance, intestinal health, and immune status in broilers. The experimental groups were as follows: G1; basal diet (BD), G2; basal diet (BD) plus C. butyricum preparation at 0.5 g/kg diet, G3; BD plus S. cerevisiae preparation at 0.5 g/kg diet, G4; BD plus 0.25 g/kg C. butyricum preparation plus 0.25 g/kg S. cerevisiae. Results showed that the total body weight gain, feed conversion efficiency, and protein efficiency ratio were significantly higher (p < 0.05) in the G4 group than in the other groups. The mortality percentage was reduced in the probiotic-supplemented groups. The villi height was elongated, and the villus height/crypt depth ratio was significantly increased in G2 and G4 chicks, compared to those in the control. The crypt depth was significantly decreased in all the probiotic-supplemented groups. Hemagglutination inhibition titers for Newcastle disease virus (NDV) were markedly increased in G2 and G4 chicks at 35 days of age, compared to those in G3 and control chicks. These results showed that dietary supplementation of a combined mixture of C. butyricum and S. cerevisiae in an equal ratio (G4) was more effective in improving growth performance, immune status, and gut health of broilers, compared with individual supplementation at a full dose.

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“…It is thought that the high abundance of Clostridium could also be due to their ability to modify or utilize such extracellular matrix (Hentschel et al 2012 ). Interestingly, many members of the genus Clostridium , are also known for their fermentation capacity and antibacterial properties (Szymanowska-Powalowska et al 2014 ). However, on the contrary, studies on the marine sponges have also shown the increase in the abundance of Clostridium due to environmental stresses or toxic chemicals (Tian et al 2014 , 2015 ).…”

Section: Discussionmentioning

confidence: 99%

Microbial community structure of two freshwater sponges using Illumina MiSeq sequencing revealed high microbial diversity

Gaikwad

Shouche²,

Gade

2016

AMB Expr

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Sponges are primitive metazoans that are known to harbour diverse and abundant microbes. All over the world attempts are being made to exploit these microbes for their biotechnological potential to produce, bioactive compounds and antimicrobial peptides. However, the majority of the studies are focussed on the marine sponges and studies on the freshwater sponges have been neglected so far. To increase our understanding of the microbial community structure of freshwater sponges, microbiota of two fresh water sponges namely, Eunapius carteri and Corvospongilla lapidosa is explored for the first time using Next Generation Sequencing (NGS) technology. Overall the microbial composition of these sponges comprises of 14 phyla and on an average, more than 2900 OTUs were obtained from C. lapidosa while E. carteri showed 980 OTUs which is higher than OTUs obtained in the marine sponges. Thus, our study showed that, fresh water sponges also posses highly diverse microbial community than previously thought and it is distinct from the marine sponge microbiota. The present study also revealed that microbial community structure of both the sponges is significantly different from each other and their respective water samples. In the present study, we have detected many bacterial lineages belonging to Firmicutes, Actinobacteria, Proteobacteria, Planctomycetes, etc. that are known to produce compounds of biotechnological importance. Overall, this study gives insight into the microbial composition of the freshwater sponges which is highly diverse and needs to be studied further to exploit their biotechnological capabilities.Electronic supplementary materialThe online version of this article (doi:10.1186/s13568-016-0211-2) contains supplementary material, which is available to authorized users.

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Biotechnological potential of Clostridium butyricum bacteria

Cited by 20 publications

References 40 publications

Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

Single and Combined Effects of Clostridium butyricum and Saccharomyces cerevisiae on Growth Indices, Intestinal Health, and Immunity of Broilers

Microbial community structure of two freshwater sponges using Illumina MiSeq sequencing revealed high microbial diversity

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