Feed additives for swine: Fact sheets – prebiotics and probiotics, and phytogenics (2010)

Jacela, J.Y.; DeRouchey, Joel M.; Tokach, Michael D.; Goodband, Robert D.; Nelssen, Jim L.; Renter, David G.; Dritz, Steven S.

doi:10.4148/2378-5977.7067

Cited by 52 publications

(56 citation statements)

References 17 publications

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“…By his part, Perez et al (25) reported the importance of know the quantity of micro-organisms introduced to the animal and the effect of these micro-organisms. Similar microbiological values were reported to the present study by Khalil et al (26) and Jacela et al (23) when employed sugar cane molasses and milk serum to ferment L. Acidophilllus and S. cerevisiae.…”

Section: Discusionsupporting

confidence: 92%

“…The microorganisms with the capacity to produce lactic acid in the fermented products help to control the growing of S. aureus and Clostridium (26), fundamentally for the inhibitory action and the capacity of controlling the formation of gases in the nutritious bioproducts (19,23). By his part, Perez et al (25) reported the importance of know the quantity of micro-organisms introduced to the animal and the effect of these micro-organisms.…”

Section: Discusionmentioning

confidence: 99%

“…Mientras que, Nazef et al (21) Los resultados microbiológicos (Tabla 3), podría ser debido a un comportamiento homofermentativo de los microorganismos empleados lo que provoco a una mejora en la producción de ácido láctico en los preparados microbianos obtenidos en el presente estudio (8,25). Los microorganismos con capacidad de producir ácido láctico en los productos fermentados ayudan a controlar el crecimiento de S. aureus y Clostridium (26), fundamentalmente por su acción inhibitoria y por la capacidad de controlar la formación de los gases en los bioproductos alimenticios (19,23). Por su parte, Pérez et al (25) reportaron la importancia de conocer la cantidad de microorganismos que es introducido al animal y el efecto del mismo.…”

Section: Discusionunclassified

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Obtención, caracterización y evaluación de dos preparados candidatos a probióticos desarrollados con residuos agroindustriales

et al. 2018

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Objective. Obtain, characterize and evaluate two bio-prepares developed from the sugar cane molasses -orange vinasse fermented with yeast and/or lactic acid bacteria. Materials and methods. A completely randomized design was used, with five repeats per treatment. The evaluated treatments were: T1, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus y T2, the previous bacteria plus Saccharomyces cerevisiae and Kluyveromyces fragilis (L-4 UCLV). The previous mentioned microorganisms were inoculated in a substratum compounded by molasses -vinasse and these were incubated at 37°C for 24 hours. To the bioprepares, physiochemical, microbiological and in vitro tests was made to evaluate the probiotic capacity. Results. Both bioprepares presented a dark brown color, sweet and a pH lesser than 4. The bromatological and microbiologic development were higher (p>0.05) in T2. Both bioprepares the viability was higher than 92%. in vitro tests two bioprepares were resistant to an acid pH, bile salts, broad spectrum of microbial activity and inhibitory effect to E. coli, Salmonella spp. and S. aureus. Conclusions. The bioprepares obtained from sugar cane molasses -orange vinasse fermented with yeast and lactic acid bacteria manifested physiochemical and microbiologic properties appropriated to probiotic products. In in vitro tests, their potential was demonstrated as a probiotic. Keywords INTRODUCCIÓNA finales del siglo pasado, el método más empleado para prevenir enfermedades y mejorar la eficiencia alimenticia, fue el uso de antibióticos. Sin embargo, se ha comprobado que estos tienen influencias negativas porque puede provocar la resistencia de los agentes patógenos a los fármacos, así como, la presencia de residuos de los medicamentos en los productos de origen animal. Así mismo, afecta a la flora presente en el organismo provocando un desequilibrio microbiológico en el huésped (1).Los probióticos son microorganismos vivos (bacterias y levaduras), los mismos son empleados con la finalidad de mejorar la salud y el rendimiento productivo en el hospedero. Por tal razón, actualmente se sugiere administrar microorganismos con efecto probiótico en la producción animal como una alternativa para reducir la incidencia de los trastornos diarreicos, mejorar la salud animal y para incrementar la productividad (2). Los microorganismos probióticos pueden ser desarrollados a partir de cultivos simples o mezcla entre bacterias y levaduras; y éstos, aplicados a los animales o al hombre, benefician favorablemente su salud (3). Así mismo, los probióticos son estimuladores del sistema inmune y participan en la corrección del balance microbiano natural del huésped (2). Sin embargo, el modo de obtención de los probióticos no está totalmente claro, por lo que su evaluación es esencial para optimizar su uso (4). De acuerdo a estudios previos, estos microorganismos podrían adherirse y sobrevivir en el tracto gastrointestinal de los animales, donde actúan estabilizando y protegiendo el ecosistema interno (5).Los ...

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Section: Discusionsupporting

confidence: 92%

Section: Discusionmentioning

confidence: 99%

Section: Discusionunclassified

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Obtención, caracterización y evaluación de dos preparados candidatos a probióticos desarrollados con residuos agroindustriales

et al. 2018

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“…Many studies have showed that probiotics are the best substitutes for antibiotics (13)(14)(15). The reasons are that probiotics such as lactobacilli can help the animal's growth as well as improve the animal's bodily resistance to infectious agents by equilibrating gut microflora and stimulating the immune system (16).…”

Section: Discussionmentioning

confidence: 99%

Effects of probiotics, oligosaccharides, and berberine combinationson growth performance of pigs

Fan¹,

Chang²,

Yin³

et al. 2015

Turk J Vet Anim Sci

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Materials and methods MaterialsProbiotics contained Bacillus subtilis, Lactobacillus casei, and Pichia anomala (formerly named Hansenula anomala) at a ratio of 2:3:2 as in the previous report from our laboratory (6). The microbial counts in the combinations were 7 × 10 9 colony forming units per gram (CFU/g). Oligosaccharides (98% effective concentration, Alltech Co., Ltd., Beijing, China), berberine (98% effective concentration, Shanghai Yisha Biological Technology Co., Ltd., Shanghai, China), and aureomycin (15% effective concentration, Shanghai Dubang Biological Technology Co., Ltd., Shanghai, China) were purchased from the market.

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“…Phytic acid also known as inositol hexaphosphate (IP6) or phytate is the storage form of Phosphorous in all grains and oil seeds, (Jacela et al, 2010). Phytic acid occurs primarily as salts of mono-and divalent cations (e.g.…”

Section: Introductionmentioning

confidence: 99%

Isolation and Optimization of Phytase from Pseudomonas aeruginosa and Aspergillus niger Isolated from Poultry Faeces

Ogbonna¹,

Milala²,

Abubakar³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Feed additives for swine: Fact sheets – prebiotics and probiotics, and phytogenics (2010)

Cited by 52 publications

References 17 publications

Obtención, caracterización y evaluación de dos preparados candidatos a probióticos desarrollados con residuos agroindustriales

Obtención, caracterización y evaluación de dos preparados candidatos a probióticos desarrollados con residuos agroindustriales

Effects of probiotics, oligosaccharides, and berberine combinationson growth performance of pigs

Isolation and Optimization of Phytase from Pseudomonas aeruginosa and Aspergillus niger Isolated from Poultry Faeces

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