Characterization of the cecal bacteria of normal pigs

Robinson, I. M.; Allison, Milton J.; Bucklin, J. A.

doi:10.1128/aem.41.4.950-955.1981

Cited by 106 publications

(47 citation statements)

References 26 publications

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“…The genera Mitsuokella has also been reported in the gastrointestinal tract of the pig (Mitsuoka et al 1974;Leser et al 2002), with the species M. multiacidus being the dominant within the genera (Leser et al 2002). Robinson et al (1981) identified 2% of the bacterial isolates from the caecal contents of pigs as being Bacteroides multiacidus, the genera later changed to Mitsuokella (Stewart et al 1997). On the basis of their 16S rDNA sequences S. ruminantium and M. multiacidus cluster closely (Paster et al 1995;Leser et al 2002).…”

Section: Discussionmentioning

confidence: 97%

Lactobacillus ruminis is a predominant lactic acid producing bacterium in the caecum and rectum of the pig

Jassim

2003

Lett Appl Microbiol

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Aims: To identify the predominant lactic acid producing bacteria in the small intestine, caecum and the rectum of the healthy pig. Methods and Results: Samples obtained from the large intestine of healthy pigs post-mortem were cultured using a modified agar-MRS medium in roll tubes. Thirteen isolates were selected on the basis of their morphological characteristics and Gram stain reaction for gene sequencing. These isolates were characterized by DNA sequence analysis of 16S rDNA. Eight isolates were identified as Lactobacillus ruminis, two as Enterococcus faecium, one as Mitsuokella multiacidus and two as Escherichia coli. Conclusion: This is the first report of Lact. ruminis as the dominant lactic acid bacteria in the large intestine of the pig. Significance and Impact of the Study: The results suggest that Lact. ruminis is a dominant bacterium in the large intestine of the healthy pig. Future work should focus on the role of this bacterium in relation to the physiological function of the intestine and the health of the animal.

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Section: Discussionmentioning

confidence: 97%

Lactobacillus ruminis is a predominant lactic acid producing bacterium in the caecum and rectum of the pig

Jassim

2003

Lett Appl Microbiol

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“…The majority of bacteria in the large intestine are obligate anaerobes, since the lumen in the large intestine is under an anaerobic condition. In pigs, the following genera are the predominant bacteria: Lactobacillus , Enterococcus , Ruminococcus , Clostridium , Eubacterium , Fusobacterium , Bacteroides , Prevotella , Selenomonus , Veillonella , Megasphaera , Peptostreptococcus , Acidaminococcus , Butyrivibrio , Lachnospira , and Escherichia (Robinson et al. 1981, 1984; Moore, Moore et al.…”

Section: Role Of Intestinal Microfloramentioning

confidence: 99%

Health‐beneficial effects of probiotics: Its mode of action

Ohashi

Ushida

2009

Animal Science Journal

168

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It is now widely recognized that probiotics have health-beneficial effects on humans and animals. Probiotics should survive in the intestinal tract to exert beneficial effects on the host's health. To keep a sufficient level of probiotic bacteria in the gastrointestinal tract, a shorter interval between doses may be required. Although adherence to the intestinal epithelial cell and mucus is not a universal property of probiotics, high ability to adhere to the intestinal surface might strongly interfere with infection of pathogenic bacteria and regulate the immune system. The administration of probiotic Lactobacillus stimulated indigenous Lactobacilli and the production of short-chain fatty acids. This alteration of the intestinal environment should contribute to maintain the host's health. The immunomodulatory effects of probiotics are related to important parts of their beneficial effects. Probiotics may modulate the intestinal immune response through the stimulation of certain cytokine and IgA secretion in intestinal mucosa. The health-beneficial effects, in particular the immunomodulation effect, of probiotics depend on the strain used. Differences in indigenous intestinal microflora significantly alter the magnitude of the effects of a probiotic. Specific probiotic strains suitable for each animal species and their life stage as well as each individual should be found.

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“…The gut microbial ecosystem in mammals is highly complex, typically comprising more than 400-500 species and viable counts of up to 10 12 per gram of gut content in the large intestine (Moore et al, 1974;Eckburg et al, 2005). Several studies have investigated the species diversity of the pig intestine through phenotypic analysis of isolates obtained by anaerobic culturing (Tannock et al, 1970;Salanitro et al, 1977;Robinson et al, 1981;Varel et al, 1987). Culturing, however, is likely to recover some bacteria more readily than others, and is laborious (Zoetendal et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Application of 16S rRNA gene-targetted fluorescence in situ hybridization and restriction fragment length polymorphism to study porcine microbiota along the gastrointestinal tract in response to different sources of dietary fibre

Castillo

Skene²,

Roca

et al. 2007

FEMS Microbiology Ecology

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A total of 32 pigs of 15+/-0.38 kg body weight were fed for 6 weeks one of four diets differing in their source of dietary fibre. FISH was used to quantify the main bacterial groups in the pig gut using the following probes: Eub338, Bac303, Rfla729, Rbro730, Erec482, Fprau645, Prop853, Str493 and Lab158. FISH counts revealed important differences at four sites along the pig gastrointestinal tract, but we were unable to show differences related to diets. Stomach and jejunal samples gave total bacterial counts of 0.1-5.3 x 10(8) g(-1) of contents. In the stomach, streptococci and lactobacilli were predominant, and the clostridial cluster IX group was abundant (14-41% of total bacterial count). Clostridial cluster IX bacteria were present elsewhere in the gastrointestinal tract at 1-8%. The other groups were generally more abundant in the proximal colon and rectum: Bacteroides/Prevotella (5-10%), clostridial cluster XIVa (10-19%), and cluster IV relatives of Faecalibacterium prausnitzii (1-4%) and ruminococcus (4-10%). Restriction fragment length polymorphism profiles showed changes related to diet, with pigs fed wheat bran having the lowest richness of all diets (P=0.008).

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Characterization of the cecal bacteria of normal pigs

Cited by 106 publications

References 26 publications

Lactobacillus ruminis is a predominant lactic acid producing bacterium in the caecum and rectum of the pig

Lactobacillus ruminis is a predominant lactic acid producing bacterium in the caecum and rectum of the pig

Health‐beneficial effects of probiotics: Its mode of action

Application of 16S rRNA gene-targetted fluorescence in situ hybridization and restriction fragment length polymorphism to study porcine microbiota along the gastrointestinal tract in response to different sources of dietary fibre

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