Corrigendum to “Characterization of Lactic Bacteria Isolated from Raw Milk and Their Antibacterial Activity against Bacteria as the Cause of Clinical Bovine Mastitis”

Alharbi, Nada K.; Alsaloom, Albandary Nasser

doi:10.1155/2022/9854598

Cited by 3 publications

(9 citation statements)

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“…Increasing blood glucose suggests a good energy status of animals and can be another reason for increases in milk production in ewes fed a diet supplemented with monensin and nisin (Rigout et al, 2003). Moreover, the positive effects of monensin and nisin on gastrointestinal tract pathogens may improve milk production (Alharbi & Alsaloom, 2021; Soltani et al, 2021). Reports (Mammi et al, 2021) stated contrasting results, with no effect of monensin supplementation on milk yield, fat, and protein content; however, McCarthy et al (2015) observed increased milk production in cows fed monensin.…”

Section: Discussionmentioning

confidence: 99%

A newly developed bacteriocin like substance to replace monensin in diets of lactating ewes

Azzaz

Kholif

Tawab

et al. 2023

Animal Science Journal

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The aim of the present experiment was to evaluate the effect of feeding a newly produced bacteriocin‐like substance (BLS) as a replacement for monensin in the diets of lactating ewes. In Experiment 1, the effects of BLS or monensin at 0.5, 1, 1.5, and 2 g/kg diet on in vitro ruminal fermentation were compared. In Experiment 2, 30 multiparous Barki ewes were divided into three treatments in a complete randomized design for 90 days. The ewes were fed a basal diet without supplementation or supplemented with monensin or BLS at 0.5 g/kg DM diet. In Experiment 1, the highest levels of BLS and monensin decreased gas production, while all levels of additives linearly decreased methane production. In Experiment 2, BLS increased nutrient digestibility. Additives increased ruminal total and individual volatile fatty acids and decreased ruminal ammonia‐N. The BLS increased serum albumin and decreased the concentrations of serum liver enzymes, while both additives increased serum glucose and decreased urea‐N. Additives increased daily production of milk, while the BLS treatment increased the feed efficiency. It is concluded that dietary inclusion of BLS at 0.5 g/kg DM for lactating ewes is recommended to replace monensin.

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Section: Discussionmentioning

confidence: 99%

A newly developed bacteriocin like substance to replace monensin in diets of lactating ewes

Azzaz

Kholif

Tawab

et al. 2023

Animal Science Journal

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“…Technological properties and genetic profile of lactic acid bacteria isolated from Cameroonian tropical fruits Romial Joel Ngouénam 1 * , Bilkissou Njapndounke 1 , Chancel Hector Momo Kenfack 2 , Edith Marius Foko Kouam 3 , Laverdure Tchamani Piame 4 , Ulrich Daquain Fotso Techeu 4 , Pierre Marie Kaktcham 4 , François Zambou Ngoufack 4 https://doi.org/10.58985/jafsb.2024.v02i02.49 metabolism, they contribute to the development of the organoleptic properties of fermented products through the production of aromatic compounds (αketo acids, hydroxy acids, aldehydes, ketones, alcohols, carboxylicacids, and esters) [3,4]. Exopolysaccharides (EPS) produced by LAB are responsible for reducing syneresis, increasing viscosity and improving the texture of fermented dairy products.…”

Section: Research Articlementioning

confidence: 99%

“…The method described by Alharbi et al, [2] with minor modifications was used to carry out the acidifying activity of LAB isolates. The latter was measured by monitoring the pH of the different cultures in skimmed milk (10%) after 6, 12 and 24 h of incubation and by measuring the titratable acidity expressed in Dornic degree (°D…”

Section: Assessment Of the Technological Properties Of Lab 231 Acidif...mentioning

confidence: 99%

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Technological properties and genetic profile of lactic acid bacteria isolated from Cameroonian tropical fruits

Ngouénam,

Njapndounke,

Kenfack

et al. 2024

JAFSB

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Article InformationThis investigation aimed to evaluate the acidifying, proteolytic, lipolytic and texturizing activities of lactic acid bacteria (LAB) isolated from tropical fruits (pineapple, papaya, orange and banana) collected at Foreke (City of Dschang, Menoua Division, West Cameroon region). Firstly, LAB was isolated and characterized at the generic and technological levels. Secondly, the genetic diversity of LAB isolates was highlighted using Random Amplified Polymorphic DNA (RAPD). As a result, twenty six LAB isolates were facultative heterofermentative and presumptly belonging to the genus Lactobacillus. Only 4 of them (N1B6, N2P4, N3A3, N1O5) showed an acidifying activity higher than 35°D after 6 h of incubation and were considered as isolates of interest. In addition, the highest acidifying activities (47.540 ± 0.505°D, 88.857 ± 0.248 °D, 93.433 ± 0.513 °D) after different incubation times (6, 12 and 24 h) were recorded by N1O5 isolate. All the selected LABs isolates showed growth with proteolysis and the diameter of lysis zones varied from 4.25 ± 0.35 mm (N1B6) to 7.80 ± 0.28 mm (N3A3). Also, lipolytic activity was detected in all LAB with the highest activity (10.05±0.07) highlighted by isolate N1B6. Except for isolate N1O5, all the other isolates produced exopolysaccharides. RAPD showed that isolates N3A3, N1B6 and N2P4 are genetically close and different from isolate N1O5. In addition, all these LAB isolates were different from certain reference LAB strains (Lactiplantibacillus plantarum H21, Lacticaseibacillus paracasei 62L, Lactiplantibacillus paraplantarum 78L, Levilactobacillus brevis 77L) based on RAPD. Thus, given the properties of commercial interest, these isolates can be used to ferment dairy products.

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“…LAB reduce molecular oxygen to hydrogen peroxide, the concentration of which increases dramatically due to the lack of peroxidase activity. High H 2 O 2 amounts show an oxidative antibacterial effect against various microorganisms [ 61 ].…”

Section: Introductionmentioning

confidence: 99%

Research advances in the degradation of aflatoxin by lactic acid bacteria

Wang,

Jiang,

Zhang

et al. 2023

J. Venom. Anim. Toxins incl. Trop. Dis

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Aflatoxins are toxic secondary metabolites that often contaminate food and animal feed, causing huge economic losses and serious health hazards. Aflatoxin contamination has become a major concern worldwide. Biological methods have been used to reduce aflatoxins in food and feed by inhibiting toxin production and detoxification. Among biological methods, lactic acid bacteria are of significant interest because of their safety, efficiency, and environmental friendliness. This study aimed to review the mechanisms by which lactic acid bacteria degrade aflatoxins and the factors that influence their degradation efficiency, including the action of the lactic acid bacteria themselves (cell wall adsorption) and the antifungal metabolites produced by the lactic acid bacteria. The current applications of lactic acid bacteria to food and feed were also reviewed. This comprehensive analysis provided insight into the binding mechanisms between lactic acid bacteria and aflatoxins, facilitating the practical applications of lactic acid bacteria to food and agriculture.

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Corrigendum to “Characterization of Lactic Bacteria Isolated from Raw Milk and Their Antibacterial Activity against Bacteria as the Cause of Clinical Bovine Mastitis”

Cited by 3 publications

References 1 publication

A newly developed bacteriocin like substance to replace monensin in diets of lactating ewes

A newly developed bacteriocin like substance to replace monensin in diets of lactating ewes

Technological properties and genetic profile of lactic acid bacteria isolated from Cameroonian tropical fruits

Research advances in the degradation of aflatoxin by lactic acid bacteria

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