Limosilactobacillus fermentum IKP 111 reduces pathogen load and improves immunity of broilers when challenged with Salmonella enteritidis

Khan, Imran; Nawaz, Muhammad; Anjum, Aftab Ahmad; Ahmed, Mansur-ud-Din; Tanvir, Rabia; Sarwar, Noreen; Ashraf, Muhammad Adnan; Mehmood, Adnan; Aqib, Muhammad

doi:10.1016/j.micpath.2023.106401

Cited by 2 publications

(1 citation statement)

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“…Weissella viridescens possesses thermal resistance [ 52 ] , which is probably related to its survivability under the boiling process of MF-A. In addition, Limosilactobacillus fermentum was highlighted in MLS-A, the specific strain of which is considered a probiotic that can improve intestinal health [ 53 ] . Among the samples of different suppliers, the exopolysaccharide-producing ability of Leuconostoc pseudomesenteroides [ 50 ] might contribute to the viscosity of MF-C. Interestingly, different species of Leuconostoc sp .…”

Section: Resultsmentioning

confidence: 99%

Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai

Lai,

Yan,

Wang

et al. 2024

Microbiome Res Rep

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Aim: Non-salt Suancai is an acidic fermented vegetable consumed by the Chinese Yi ethnic group. Traditionally, it is produced by fermentation without salt in a cold environment. The present study aimed to investigate the metabolite and microbial characteristics, and the effects of substrates/suppliers ingredients on non-salt Suancai. Methods: A simulated fermentation system of non-salt Suancai was constructed by using different substrates/suppliers’ ingredients. The coherence and differential detection of the metabolite and microbial characteristics were done through non-target metabolomic and metagenomic analysis. Results: Lactic acid was the predominant organic acid across all samples. The enumeration of the Lactic acid bacteria showed no discernible differences between study groups, but that of yeast was highest in the mustard leaf stem (Brassica juncea var. latipa ). The three major biological metabolic pathways were metabolism, environmental information, and genetic information processing based on the KEGG database. The metabolite diversity varied with the substrate/supplier of ingredients based on the PLS-DA plot. Lactiplantibacillus , Leuconostoc , and Lactococcus were prevalent in all samples but differentially. The microbial diversity and richness varied significantly, with 36~291 species being identified. Among the various substrates collected from the same supplier, 29, 59, and 29 differential species were identified based on LEfSe [linear discriminant analysis (LDA) > 2, P < 0.05]. Leuconostoc citreum , Leuconostoc mesenteroides , Leuconostoc pseudomesenteroides , Lactiplantibacillus plantarum , and Leuconostoc lactis were likely to be used as the species to discriminate samples collected from different suppliers. Conclusions: This research contributed to the exploration of microbial and metabolite characteristics behind the ingredient restriction of non-salt Suancai using traditional technology.

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Section: Resultsmentioning

confidence: 99%