Caracterización de microorganismos con potencial probiótico aislados de estiércol de terneros Brahman en Sucre, Colombia

Arroyo, Pedro Luis Castillo; Hurtado, César Betancur; Pérez, Enrique Pardo

doi:10.15381/rivep.v29i2.14482

Cited by 6 publications

(7 citation statements)

References 11 publications

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“…In particular, the physiological pH range in the rumen has been reported to be between 5.5 and 6.9 (Choudhury et al, 2015 ). In keeping with this, all the BC we evaluated in MNA broth had the optimum development at a similar pH range of 6.5 and 7 at 24 and 48 h. This same pattern was also found in other works in which the highest bacterial growth was shown to occur at pH close to 7 with a significant decrease at acidic pH (Ávila et al, 2010 ; Bertel et al, 2019 ; Castillo et al, 2018 and Landa‐Salgado et al, 2019 ). Moreover, Marrero et al ( 2010 ) evaluated different strains of bacilli and reported high growth of cellulolytic bacteria at pH at the rumen level of 6.6.…”

Section: Discussionsupporting

confidence: 87%

“…Finally, the relative species abundance based on DNA sequences of potential probiotic BC showed that all of those cultured in MRS belong to the phylum Firmicutes and all of them to the class Bacilli , whereas the BC cultured in MNA broth belong mainly to the phylum Proteobacteria (class Grammaproteobacteria ) (data not shown). Castillo et al ( 2018 ) and Bertel et al ( 2019 ), as in our study, identified Enterococcus and Bacillus in samples with the best results in the probiotic tests. Zhou et al ( 2015 ) found that in ruminal populations the most abundant phyla always fell on Firmicutes and Bacteroidetes .…”

Section: Discussionsupporting

confidence: 79%

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Isolation of bacterial consortia with probiotic potential from the rumen of tropical calves

Rodríguez-González

González-Dávalos

Robles‐Rodríguez

et al. 2022

Animal Physiology Nutrition

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Probiotics are live microorganisms that confer health benefits to their animal host by balancing the composition of its gastrointestinal microbiota and modulating its immune response. In this work, we studied bacterial consortia isolated from the rumen of 28‐ and 42‐day‐old calves to select those showing probiotic capacity. Consortia were characterized and their growth dynamics were determined in several growth media. The number of viable bacteria was larger in the Man, Rogosa and Sharpe broth (MRS) than in nutritive medium A (MNA) and the largest was for A3D42. Antibiotic susceptibility of bacterial consortia in MRS was higher than in MNA and the most susceptible samples were A1D28 and A3D42. In turn, A3D42 showed the highest tolerance to bile salts in MRS and MNA. Moreover, all bacterial consortia showed optimal growth at pH 5, 5.5, 6 and 7 in both media, while their temperature tolerance was higher in MRS. The antagonistic activity of bacterial consortia in MNA was higher than in MRS with A2D42 showing the best antagonistic activity for Pseudomona aureginosa (ATCC 9027) and Staphylococcus aureus (ATCC 6538) in MNA. Additionally, A1D42 and A2D42 in MRS and A3D42 in MNA had significant adhesion to mucins, and A1D42 in MRS had the highest. Regarding their species composition, all bacterial consortia in MRS belonged to the phylum Firmicutes, and the class Bacilli and bacterial consortia in MNA belonged to three phyla; Proteobacteria, Firmicutes, and Bacteroidetes. Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus fermentum, and Lactobacillus johnsonii were identified in all bacterial consortia in MRS broth. Based on these results, A1D42 and A3D42 grown in MRS showed the best potential as probiotics for calves, which could result in health benefits and improve their production.

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Section: Discussionsupporting

confidence: 87%

Section: Discussionsupporting

confidence: 79%

Isolation of bacterial consortia with probiotic potential from the rumen of tropical calves

Rodríguez-González

González-Dávalos

Robles‐Rodríguez

et al. 2022

Animal Physiology Nutrition

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Section: Discussion Of Resultsmentioning

confidence: 99%

“…On the other hand, Pichia kudriavzevii has been reported to produce inhibition halos of 8.56 and 9.50 mm for E. coli and Salmonella sp, demonstrating that it produces antimicrobial substances capable of counteracting these pathogens in vitro. (29) The antibacterial activity of kefir can be due to a variety of factors, starting with proteolytic enzymes, organic acids, CO2, bacteriocins, bioactive peptides, as well as competition for nutrients and the generation of antibacterial compounds during carbohydrate metabolism by lactic acid bacteria. In addition, decreased pH of kefir due to accumulation of organic acids leads to broad-spectrum inhibitory activity against Gram-positive and Gram-negative bacteria.…”

Section: Discussion Of Resultsmentioning

confidence: 99%

Evaluation of antimicrobial activity of Kefir drink against Escherichia coli, Salmonella typhimurium and Shigella flexneri

Cortez

Alonso

Almeida

et al. 2023

Preprint

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Objective: Evaluate the antimicrobial activity of the Kefir drink against Escherichia coli, Salmonella typhimurium and Shigella flexneri. Method: The Kefir used in the investigation was acquired in Toluca, State of Mexico. We performed a reactivation of Kefir with pasteurized milk and analyzed 3 carbohydrates (honey, sugar and piloncillo) at different concentrations and times, 80, 100, 120% and 24, 48 and 72 hours respectively. Isolated cultivable microorganisms were characterized by phenotypic, biochemical and mass spectroscopy techniques. The initial and final pH were determined during the study time. The antimicrobial activity was carried out by extracting the metabolites present in the ferment with the Kirby-Bauer method, in addition the direct ferment was evaluated, to determine if there was inhibition with the Escherichia coli (ATCC 11229) strains, Salmonella typhimurium (ATCC 14028) and Shigella flexneri (ATCC 12022). Results: It was observed that in the three carbohydrates used at a concentration of 120% and at a time of 72 h, a lower pH was obtained (3.51 to 3.64) compared to their initial concentration (6.50 to 6.64). From the metabolites extracted in the different ferments, no inhibition halo was obtained with the strains analyzed. However, when using direct ferments, it was observed that in the carbohydrates used (sugar, honey, piloncillo) there was the presence of an inhibiting halo or the growth of colonies other than those evaluated. The isolated cultivable microorganisms were: Pichia kudriavzevii (yeast); Enterococcus sp (gram-positive coconut) and Lactobacillus sp (gram-positive bacillus). Conclusions: Kefir ferments made with different carbohydrates, came to present a degree of inhibition only as a consortium against Gram-negative microorganisms analyzed.

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“…) Castillo et al (2018). aislaron y determinaron el potencial probiótico de la cepa de levadura identificada molecularmente como C. krusei (Castellani) Berhout (Saccharomycetes: Pichiaceae), que tuvo mejorRicardo Enrique, López Barreto; et al …”

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Aislamiento, identificación y evaluación de levaduras con potencial probiótico in vitro provenientes del suero de queso Paipa

Barreto

Becerra

Balaguera-López

et al. 2021

CTA

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El objetivo de este trabajo fue aislar e identificar levaduras del lactosuero del queso Paipa y evaluar su potencial probiótico (in vitro) para su uso en alimentación animal. Las cepas se aislaron en caldo extracto de levadura-glucosa-cloranfenicol, se purificaron en agar PDA y se caracterizaron molecularmente. Se aislaron 10 cepas dentro de las que se encuentran Candida kefyr, Kluyveromyces marxianus, Pichia fermentans, entre otras. Las levaduras aisladas fueron evaluadas para evidenciar su uso potencial como probióticos en alimentación animal. Se determinó la resistencia a sales biliares (0,05, 0,1, 0,15, 0,20, 0,25 y 0,30 %), la estabilidad al pH del estómago (1,5, 2,0, 2,5, 3,0, 3,5 y 4,0) y resistencia al jugo gástrico (pH 1,5, NaCl de 0,2 % y pepsina de 0,32 %). En la prueba con diferentes concentraciones de sales biliares, las mejores cepas fueron K. marxianus (30_4) y P. fermentans (28_5). En la prueba de pH, el mejor desempeño lo tuvieron P. marxianus (30_4) y Yarrowia lipolytica. Finalmente, en la prueba de jugos gástricos se destacaron C. kefyr y K. marxianus (R_1). Las cepas que presentaron buen desempeño en casi todas las pruebas fueron K. marxianus (30_4) y P. fermentans (28_5), de tal forma que estas levaduras aisladas del lactosuero de queso Paipa tienen potencial en la aplicación como probióticos en la alimentación animal.

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Caracterización de microorganismos con potencial probiótico aislados de estiércol de terneros Brahman en Sucre, Colombia

Cited by 6 publications

References 11 publications

Isolation of bacterial consortia with probiotic potential from the rumen of tropical calves

Isolation of bacterial consortia with probiotic potential from the rumen of tropical calves

Evaluation of antimicrobial activity of Kefir drink against Escherichia coli, Salmonella typhimurium and Shigella flexneri

Aislamiento, identificación y evaluación de levaduras con potencial probiótico in vitro provenientes del suero de queso Paipa

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