The effects of probiotics administration on the milk production, milk components and fecal bacteria microbiota of dairy cows

Xu, Haiyan; Huang, Weiqiang; Hou, Qiangchuan; Kwok, Lai‐Yu; Sun, Zhihong; Ma, Hongbing; Zhao, Feiyan; Lee, Yuan‐Kun; Zhang, Heping

doi:10.1016/j.scib.2017.04.019

Cited by 103 publications

(92 citation statements)

References 49 publications

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“…and Propionibacterium freudenreichii NP24 (Boyd et al, 2011). A combination of Lactobacillus casei Zhang and Lactobacillus plantarum P-8 also significantly increased milk production in dairy cows (Xu et al, 2017). Xu et al (2017) observed that after 30 days, the difference in the amount of milk produced between the control and treated cows averaged at 9.08 kg.…”

Section: Introductionmentioning

confidence: 93%

“…A combination of Lactobacillus casei Zhang and Lactobacillus plantarum P-8 also significantly increased milk production in dairy cows (Xu et al, 2017). Xu et al (2017) observed that after 30 days, the difference in the amount of milk produced between the control and treated cows averaged at 9.08 kg. In Holstein bull calves fed Propionibacterium jensenii 702, a 25% increase in weight gain was reported, and was hypothesised to be a result of increased ruminal propionate production (Adams et al, 2008).…”

Section: Introductionmentioning

confidence: 93%

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Beneficial changes in rumen bacterial community profile in sheep and dairy calves as a result of feeding the probiotic Bacillus amyloliquefaciens H57

Schofield

Lachner

et al. 2018

J Appl Microbiol

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Section: Introductionmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 93%

Beneficial changes in rumen bacterial community profile in sheep and dairy calves as a result of feeding the probiotic Bacillus amyloliquefaciens H57

Schofield

Lachner

et al. 2018

J Appl Microbiol

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“…Thus, the PacBio SMRT platform could be used to describe the microbial communities more accurately with higher phylogenetic resolution (Singer et al, 2016). This method has successfully been applied to evaluate the safety of infant formula, based on the bacterial population of traditional fermented koumiss and milk products enhanced with probiotics (Gesudu et al, 2016;Zheng et al, 2016;Xu et al, 2017). However, few studies have applied the PacBio SMRT sequencing technology to study the microbiota composition of traditional cheeses, with the exception of a previous study that depicted the bacterial profiles in artisan cheese from Kazakhstan (Li et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses

Jin

Pan

et al. 2018

Journal of Dairy Science

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Traditional fermented dairy foods including cottage cheese have been major components of the Buryatia diet for centuries. Buryatian cheeses have maintained not only their unique taste and flavor but also their rich natural lactic acid bacteria (LAB) content. However, relatively few studies have described their microbial communities or explored their potential to serve as LAB resources. In this study, the bacterial microbiota community of 7 traditional artisan cheeses produced by local Buryatian families was investigated using single-molecule, real-time sequencing. In addition, we compared the bacterial microbiota of the Buryatian cheese samples with data sets of cheeses from Kazakhstan and Italy. Furthermore, we isolated and preserved several LAB samples from Buryatian cheese. A total of 62 LAB strains (belonging to 6 genera and 14 species or subspecies) were isolated from 7 samples of Buryatian cheese. Full-length 16S rRNA sequencing of the microbiota revealed 145 species of 82 bacterial genera, belonging to 7 phyla. The most dominant species was Lactococcus lactis (43.89%). Data sets of cheeses from Italy and Kazakhstan were retrieved from public databases. Principal component analysis and multivariate ANOVA showed marked differences in the structure of the microbiota communities in the cheese data sets from the 3 regions. Linear discriminant analyses of the effect size identified 48 discriminant bacterial clades among the 3 groups, which might have contributed to the observed structural differences. Our results indicate that the bacterial communities of traditional artisan cheeses vary depending on geographic origin. In addition, we isolated novel and valuable LAB resources for the improvement of cottage cheese production.

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“…Several researchers have reported the benefits of oral administration of probiotics to ruminants. Probiotics regulate and balance gut microbes, promote growth and development of animals, and improve the host resistance to diseases [24]. Recent studies suggest that utilization of probiotics as feed supplement for ruminants improves growth performance, production, and enhance health and overall wellbeing of the animals.…”

Section: Lactic-acid Bacteria Strains Such As Lactobacillus Bifidobamentioning

confidence: 99%

Probiotics and Ruminant Health

Adjei‐Fremah¹,

Ekwemalor²,

Worku³

et al. 2018

Probiotics - Current Knowledge and Future Prospects

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Probiotics are viable microorganisms with beneficial health effects for humans and animals. They are formulated into many functional foods and animal feed. There is a growing research interest in the application and benefits of probiotics in ruminant production. Several recent studies have evaluated the potential of probiotics in animal nutrition and health. In this chapter, we have reviewed current research on the benefits of probiotics on gut microbial communities in ruminants and their impact on ruminant production, health and overall wellbeing.

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The effects of probiotics administration on the milk production, milk components and fecal bacteria microbiota of dairy cows

Cited by 103 publications

References 49 publications

Beneficial changes in rumen bacterial community profile in sheep and dairy calves as a result of feeding the probiotic Bacillus amyloliquefaciens H57

Beneficial changes in rumen bacterial community profile in sheep and dairy calves as a result of feeding the probiotic Bacillus amyloliquefaciens H57

Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses

Probiotics and Ruminant Health

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