Impact of probiotic <i>Lactobacillus</i>
 sp. on autochthonous lactobacilli in weaned piglets

Zhao, Xin; Wang, W.; Blaine, Alysson H.; Kane, ST; Zijlstra, R. T.; Gänzle, Michael G.

doi:10.1111/jam.14119

Cited by 17 publications

(21 citation statements)

References 46 publications

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“…A number of gut bacteria have been identified for their beneficial or harmful physiological functions. Colonization and changes in beneficial functional microbes (e.g., Lactobacillus and Prevotella) have great potential to contribute to feed intake, feeding efficiency, obesity, and muscle growth of pigs at a specific time (24,28,29). Conversely, the invasion by harmful bacteria (e.g., Erysipelotrichaceae) is threats to host health (30).…”

Section: Discussionmentioning

confidence: 99%

Changes of Gut Microbiota and Its Correlation With Short Chain Fatty Acids and Bioamine in Piglets at the Early Growth Stage

Qiu²,

et al. 2021

Front. Vet. Sci.

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The change characteristics of intestinal microbial succession and the correlation with the production of two important types of bacterial metabolites (short chain fatty acids and bioamine) in piglets during the early stage were fully explored in this study. Six piglets from different litters with the same birth time were selected, weighted and euthanized at 1, 7, 14, 21, 28, 35, and 42 days of age. During this stage, the piglets grew quickly with gradual increases in blood levels of growth hormone and insulin, and in the intestinal developmental index and immunity. 16s rRNA analysis indicated the alpha diversity of colonic microbiome community was higher than ileum. However, the composition change in the ileal microbiota was more dramatic over time. Lactobacillus genus was the dominant bacteria in piglets' ileum while Prevotella and Ruminococcaceae genera were the dominant bacteria in colon up to weaning. Gut bacterial community of the piglets showed obvious differences between the three different phases: newborn, before weaning, and post weaning. This was similar to the morphological change pattern of pigs' gut. Total SCFA content in the colon of pigs showed almost a 20-fold increase at day 42 compared to the value at day 1. The percentage of acetic acid among the total SCFAs dropped quickly from 74.5% at day 1 to 36.5% at day 42, while butyric acid and propionic acid showed significant increases at the stage. The histamine level increased and putrescine level decreased markedly in the colon with time while the amounts of total bioamines, tyramine and spermidine were devoid of changes. Dozens bacteria taxa showed highly correlations with SCFAs and bioamines. These findings provide an expanded view of the dynamic pig gut and gut microbiome at the important early growth stage.

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Section: Discussionmentioning

confidence: 99%

Changes of Gut Microbiota and Its Correlation With Short Chain Fatty Acids and Bioamine in Piglets at the Early Growth Stage

Qiu²,

et al. 2021

Front. Vet. Sci.

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“…Strain-specific qPCR demonstrated that the millet malt is a main source of mahewu microbiota. Strain-specific primers have previously been used for strain-specific quantification of bifidobacteria and lactobacilli in fecal samples (44,45). Past studies on molecular source tracking of food microbiota used RAPD PCR or repetitive element sequence-based PCR to trace the origin of lactic acid bacterial strains in sourdoughs; however, the low specificity of these techniques did not provide conclusive evidence on strain identity (18,46).…”

Section: Discussionmentioning

confidence: 99%

Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage

Pswarayi

Gänzle

2019

Appl Environ Microbiol

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Mahewu is a fermented cereal beverage produced in Zimbabwe. This study determined the composition and origin of mahewu microbiota. The microbiota of mahewu samples consisted of 3 to 7 dominant strains of lactobacilli and two strains of yeasts. Enterobacteriaceae were not detected. Candida glabrata was present in high cell counts from samples collected in summer but not from samples collected in winter. Millet malt is the only raw ingredient used in the production of mahewu and is a likely source of fermentation microbiota; therefore, malt microbiota was also analyzed by culture-dependent and high-throughput 16S rRNA gene sequencing methodologies. Millet malt contained 8 to 19 strains of Enterobacteriaceae, lactobacilli, bacilli, and very few yeasts. Strain-specific quantitative PCR assays were established on the basis of the genome sequences of Lactobacillus fermentum FUA3588 and FUA3589 and Lactobacillus plantarum FUA3590 to obtain a direct assessment of the identity of strains from malt and mahewu. L. fermentum FUA3588 and FUA3589 were detected in millet malt, demonstrating that millet malt is a main source of mahewu microbiota. Strains which were detected in summer were not detected in samples produced at the same site in winter. Model mahewu fermentations conducted with a 5-strain inoculum consisting of lactobacilli, Klebsiella pneumoniae, and Cronobacter sakazakii demonstrated that lactobacilli outcompete Enterobacteriaceae, which sharply decreased in the first 24 h. In conclusion, mahewu microbiota is mainly derived from millet malt microbiota, but minor components of malt microbiota rapidly outcompete Enterobacteriaceae and Bacillus species during fermentation. IMPORTANCE This study provides insight into the composition and origin of the microbiota of mahewu and the composition of millet malt microbiota. Fermentation microbiota are often hypothesized to be derived from the environment, but the evidence remains inconclusive. Our findings confirm that millet malt is the major source of mahewu microbiota. By complementing culture methods with highthroughput sequencing of 16S rRNA amplicons and strain-specific quantitative PCR, this study provides evidence about the source of mahewu microbiota, which can inform the development of starter cultures for mahewu production. The study also documents the fate of Enterobacteriaceae during the fermentation of mahewu. There are concerns regarding the safety of traditionally prepared mahewu, and this requires in-depth knowledge of the fermentation process. Therefore, this study elucidated millet malt microbiota and identified cultures that are able to control the high numbers of Enterobacteriaceae that are initially present in mahewu fermentations.

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“…Overnight cultures of L. reuteri TMW1.656, L. reuteri TMW1.656 rtcN, L. casei K9-1, and L. fermentum K9-2 were applied for feed fermentation; a detailed characterization of the feed fermentation and the microbiological characteristics of the feed is provided by Zhao et al (2018). Significant components of the dietary treatments are listed in Table 1.…”

Section: Experimental Diets and Animalsmentioning

confidence: 99%

“…Host-adapted lactobacilli that are stable members of the intestinal microbiota of swine include Limosilactobacillus reuteri (previously Lactobacillus reuteri, Zheng et al, 2020) and Lactobacillus amylovorus (Leser et al, 2002;Duar et al, 2017a); nomadic organisms with documented use as probiotics in swine include Lactiplantibacillus plantarum, Limosilactobacillus fermentum, and Lacticaseibacillus rhamnosus (previously all assigned to the genus Lactobacillus, Zheng et al, 2020). Recent studies suggest that host-adapted and nomadic probiotics differ with respect to their survival in the intestinal tract, and with respect to mechanisms of probiotic activity (Maldonado-Gómez et al, 2016;Walter et al, 2018;Zhao et al, 2018;. Probiotic feeding of the host adapted L. reuteri TMW1.656 resulted in significantly higher cell counts of the probiotic strain during intestinal transit when compared to the nomadic organisms L. fermentum K9-2 and Lacticaseibacillus casei K9-1 that were provided at the same viable cell counts (Zhao et al, 2018), suggesting improved survival.…”

Section: Introductionmentioning

confidence: 99%

“…Recent studies suggest that host-adapted and nomadic probiotics differ with respect to their survival in the intestinal tract, and with respect to mechanisms of probiotic activity (Maldonado-Gómez et al, 2016;Walter et al, 2018;Zhao et al, 2018;. Probiotic feeding of the host adapted L. reuteri TMW1.656 resulted in significantly higher cell counts of the probiotic strain during intestinal transit when compared to the nomadic organisms L. fermentum K9-2 and Lacticaseibacillus casei K9-1 that were provided at the same viable cell counts (Zhao et al, 2018), suggesting improved survival. Vertebrate host adapted lactobacilli appear to induce immune tolerance (Lin et al, 2008;Livingston et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Feeding Limosilactobacillus fermentum K9-2 and Lacticaseibacillus casei K9-1, or Limosilactobacillus reuteri TMW1.656 Reduces Pathogen Load in Weanling Pigs

2020

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Applying probiotics to improve gut health and growth performance of pigs is considered an effective approach to reduce use of antimicrobial growth promoters in swine production. Understanding the properties of these probiotics is a prerequisite for the selection of probiotic strains for pigs. Host-adapted probiotic strains were suggested to exert probiotic effects by different mechanisms when compared to free-living or nomadic probiotic strains. This study assessed the effect of probiotic intervention with Limosilactobacillus reuteri TMW1.656, a host-adapted species producing the antimicrobial compound reutericyclin, its isogenic and reutericyclin-negative L. reuteri TMW1.656ΔrtcN, and with Limosilactobacillus fermentum and Lacticaseibacillus casei, two species with a nomadic lifestyle. Probiotic strains were supplemented to the post weaning diet in piglets by fermented feed or as freeze-dried cultures. The composition of fecal microbiota was determined by high throughput sequencing of 16S rRNA gene sequence tags; Enterotoxigenic Escherichia coli and Clostridium perfringens were quantified by qPCR targeting specific virulence factors. Inclusion of host-adapted L. reuteri effectively reduced ETEC abundance in swine intestine. In contrast, nomadic L. fermentum and L. casei did not show inhibitory effects on ETEC but reduced the abundance of Clostridium spp. In addition, the increasing abundance of Bacteriodetes after weaning was correlated to a reduction of ETEC abundance. Remarkably, the early colonization of piglets with ETEC was impacted by maternal-neonatal transmission; the pattern of virulence factors changed significantly over time after weaning. Probiotic intervention or the production of reutericyclin showed limited effect on the overall composition of commensal gut microbiota. In conclusion, the present study provided evidence that the lifestyle of lactobacilli is a relevant criterion for selection of probiotic cultures while the production of antimicrobial compounds has only minor effects.

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Impact of probiotic Lactobacillus sp. on autochthonous lactobacilli in weaned piglets

Cited by 17 publications

References 46 publications

Changes of Gut Microbiota and Its Correlation With Short Chain Fatty Acids and Bioamine in Piglets at the Early Growth Stage

Changes of Gut Microbiota and Its Correlation With Short Chain Fatty Acids and Bioamine in Piglets at the Early Growth Stage

Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage

Feeding Limosilactobacillus fermentum K9-2 and Lacticaseibacillus casei K9-1, or Limosilactobacillus reuteri TMW1.656 Reduces Pathogen Load in Weanling Pigs

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