Characterization of Lactobacillus spp. isolated from the feces of breast-feeding piglets

Cho, Il Jae; Lee, Nam Keun; Hahm, Young Tae

doi:10.1016/j.jbiosc.2009.03.015

Cited by 19 publications

(11 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The suppression of pathogen growth might be possibly due to production of antimicrobial substances like organic (lactic and acetic) acids, hydrogen peroxide, bacteriocin, antimicrobial peptides etc. [ 58 ]. Disparity in the antagonism activity against different pathogens indicates that probiotic strains are highly pathogen specific and prerequisite for probiotic potential.…”

Section: Discussionmentioning

confidence: 99%

Selection and characterization of probiotic lactic acid bacteria and its impact on growth, nutrient digestibility, health and antioxidant status in weaned piglets

et al. 2018

View full text Add to dashboard Cite

The present study was aimed to develop an effective probiotic lactic acid bacteria (LAB) from piglet feces and in vitro characterization of probiotic properties. To confirm host-species specificity of probiotics, the efficacy of isolated LAB on growth, nutrient utilization, health and antioxidant status was observed in early weaned piglets. A total of 30 LAB were isolated from feces of five healthy piglets (28d old). All isolates were Gram positive, cocco-bacilli and catalase negative. Out of thirty LAB isolates, twenty were shortlisted on the basis of their tolerance to pH (3.0, 4.0, 7.0 and 8.0) and bile salts (0.075, 0.15, 0.3 and 1.0%). Whereas, fourteen isolates were selected for further in vitro probiotic characterization due higher (P<0.05) cell surface hydrophobicity to toluene (>45 percent). These isolates fermented twenty-seven different carbohydrates but were negative for ONPG, citrate and malonate. Also enabled to synthesize amylase, protease, lipase and phytase. They were sensitive to penicillin, azithromycin, lincomycin, clindamycin, erythromycin, cephalothin and chloramphenicol and resistant to ciprofloxacin, ofloxacin, gatifloxacin, vancomycin and co-trimoxazole. Except three isolates, all showed antagonistic activity (>60% co-culture activity) against Escherichia coli, Salmonella Enteritidis, Salmonella serotype (ser.) Typhimurium, Staphylococcus intermedius, Staph. chromogenes, Proteus mirabillis, Areomonas veonii, Bordetella bronchioseptica and Klebsialla oxytoca. The isolate Lacp28 exhibited highest tolerance to acidic pH and bile salts (up to 0.3%), phytase activity, cell surface hydrophobicity, antagonistic activity and co-culture assay (>80% growth inhibition). Host specificity of Lacp28 was further confirmed by heavy in vitro adhesion to pig intestinal epithelium cells compared to chicken. Hence, Lacp28 was selected and identified by phylogenetic analysis of 16S rRNA as Pediococcus acidilactici strain FT28 with 100% similarity (GenBank accession nos. KU837245, KU837246 and KU837247). The Pediococcus acidilactici FT28 was selected as potential probiotic candidature for in vivo efficacy in weaned pigs. Thirty-six crossbred piglets (28d) were randomly distributed into three groups (four replicates of three each) namely, basal diet without probiotics (T0) or with Lactobacillus acidophilus NCDC15 (conventional dairy-specific probiotic; T1) or Pediococcus acidilactici FT28 (swine-specific probiotic; T2). At end of the experiment, six piglets of similar body weight were selected to conduct digestion trial for estimation of nutrient digestibility. Results of the study indicated that supplementation of both probiotics improved (P<0.001) FCR compared to control without significant effect in average daily gain and DM intake. However, the apparent digestibility of crude protein and ether extract was better (P<0.01) in pigs fed P. acidilactici FT28 compared control and L. acidophilus fed groups. The total WBC and RBC count, serum glucose, total protein, albumin and globulin concentration was higher (P<...

show abstract

Section: Discussionmentioning

confidence: 99%

Selection and characterization of probiotic lactic acid bacteria and its impact on growth, nutrient digestibility, health and antioxidant status in weaned piglets

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Among various probiotic bacteria, Lactobacillus is the most commonly used probiotic agent ( McCony and Gilliland, 2007 ). Lactobacilli are gram-positive, non-motile, non-spore forming, acid-tolerant, non-respiring rod shaped (bacillus), or spherical (coccus) bacteria which produce lactic acids as the major metabolic end-product of carbohydrate fermentation ( Cho et al., 2009 ). In farm animal they confer good intestinal health by stimulating the growth of a healthy microbiota ( Walter et al., 2008 ), preventing intestinal colonization of enteric pathogens ( Huang et al., 2004 , Lee et al., 2012 ), reduced faecal noxious gas emission ( Hong et al., 2002 ), production of antimicrobial substances, antibiotic resistance patterns, improving digestive ability and antibody mediated immune response, and demonstrable efficacy and safety ( Wang et al., 2012 , Hou et al., 2015 ).…”

Section: Introductionmentioning

confidence: 99%

The use of Lactobacillus as an alternative of antibiotic growth promoters in pigs: A review

2017

View full text Add to dashboard Cite

Antibiotics, often supplemented in feed, used as a growth promoter, may cause their residual effect in animal produce and also trigger antibiotic resistance in bacteria, which is of serious concern among swine farming entrepreneurs. As an alternative, supplementing probiotics gained interest in recent years. Lactobacillus being the most commonly used probiotic agent improves growth performance, feed conversion efficiency, nutrient utilization, intestinal microbiota, gut health and regulates immune system in pigs. The characteristics of Lactobacillus spp. and their probiotic effects in swine production are reviewed here under.

show abstract

“…According to Shokryazdan,Sieo (45), the results of comparative 16S rRNA gene analysis 23 showed LAB isolates belonged to L. acidophilus, L. fermentum, L. buchneri and L. casei. In addition, Cho, Lee (46) have identified Lactobacillus strains with potential probiotic properties from the feces of breast-feeding piglets using 16S rRNA genes analysis. Similarly, other recent studies (Dowarah,Verma (6) have revealed the strain level identification of diverse lactic acid bacteria with potent probiotic properties isolated from some substrates using phylogenetic estimation of 16S rDNA genes.…”

Section: Discussionmentioning

confidence: 99%

In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products

Mulaw

Sisay

Muleta

et al. 2019

Preprint

View full text Add to dashboard Cite

Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo and Kocho products. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35-97.11% and 38.40-90.49% survival rate at pH values (2, 2.5 and 3) for 3 and 6 h in that order. The four acid tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt tolerant LAB isolates were found inhibiting some foodborne test pathogenic bacteria to varying degrees. All acid-and-bile tolerant isolates displayed varying sensitivity to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged to Lactobacillus species were identified to strain level using 16S rDNA gene sequence comparisons and namely were Lactobacillus plantarum strain CIP 103151, Lactobacillus paracasei subsp. tolerans strain NBRC 15906, Lactobacillus paracasei strain NBRC 15889 and Lactobacillus plantarum strain JCM 1149. The four Lactobacillus strains were found to have potentially useful to produce probiotic products.

show abstract

Characterization of Lactobacillus spp. isolated from the feces of breast-feeding piglets

Cited by 19 publications

References 27 publications

Selection and characterization of probiotic lactic acid bacteria and its impact on growth, nutrient digestibility, health and antioxidant status in weaned piglets

Selection and characterization of probiotic lactic acid bacteria and its impact on growth, nutrient digestibility, health and antioxidant status in weaned piglets

The use of Lactobacillus as an alternative of antibiotic growth promoters in pigs: A review

In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products

Contact Info

Product

Resources

About