scholarly journals LACTIC ACID BACTERIA PROBIOTIC OF FISH’S GASTROINTESTINAL TRACT AS WEIGHT AND CHOLESTEROL BOOSTER IN BROILER MEAT

2016 ◽  
Vol 20 (2) ◽  
Author(s):  
Astuti Astuti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cholesterol Level ◽  
Broiler Chicken ◽  
Intestinal Tract ◽  
Broiler Meat ◽  
Biochemical Laboratory ◽  
Probiotic Lactic Acid Bacteria ◽  
Gastro Intestinal Tract ◽  
Veterinary Faculty

This research was aimed at fi nding the infl uence of giving isolate probiotic Lactic Acid Bacteria (BAL) Streptococcus thermophillus from the fi sh’s gastro-intestinal tract toward the broilers’ appearance including the enhancement of the weight, and the broilers’ cholesterol level. The subjects of the research are 40 roosters of broiler chicken, PT Multi Breeder Adirama at the age of 1 week. The probiotic of isolate treatment of BAL used in this research is Streptococcusthermophillus bacteria in the form of freeze dying from Nutrition Biochemical Laboratory, Veterinary Faculty of UGM. Treatment I was as the control (without BAL); the number of BAL in treatment II is 10 6CFU/ml; the number of BAL in treatment III is 10 CFU/ml; and the number of BAL in treatment IV is 10 CFU/ml. The data recording for the performance was done every week including the weight enhancement. The data collection for cholesterol level enhancement was done at the end of the research. The data which were collected: theweight enhancement, and the broilers’ cholesterol level. The fi nding shows that the treatment of giving lactic acid bacteria of Streptococcus thermophillus caused the broilers’ cholesterol decreased signifi cantly; giving probiotic BAL is not infl uenced toward the performance of growth while the best level of BAL is 108 CFU/ml

Bacteria Coated by Polyphenols Acquire Potent Oxidant-Scavenging Capacities

2009 ◽  
Vol 234 (8) ◽  
pp. 940-951 ◽  
Author(s):  
Erez Koren ◽  
Ron Kohen ◽  
Haim Ovadia ◽  
Isaac Ginsburg
Keyword(s):  
Reactive Oxygen Species ◽  
Cyclic Voltammetry ◽  
Lactic Acid ◽  
Mammalian Cells ◽  
Intestinal Tract ◽  
Fruits And Vegetables ◽  
Oxygen Species ◽  
Probiotic Lactic Acid Bacteria ◽  
Gastro Intestinal Tract ◽  
Cationic Polyelectrolytes

Several microbial species, including probiotic lactic acid bacteria, have the ability to irreversibly bind a large variety of polyphenols (flavonoids) and anthocyanidins found in many colored fruits and vegetables and to enhance their total oxidant-scavenging capacities (TOSC). The binding of flavonoids to microbial surfaces was further increased by the cationic polyelectrolytes ligands poly-L-histidine, chlorhexidine and Copaxone®. This phenomenon was confirmed visually, by the FRAP, DPPH, cyclic voltammetry, Folin-Ciocalteu as well as by luminol-dependent chemiluminescence techniques employed to assay TOSC. The possibility is considered that clinically, microbial cells in the oral cavity and in the gastro intestinal tract, complexed with antioxidant polyphenols from nutrients and with cationic ligands, might increase the protection of mammalian cells against damage induced by excessive generation of reactive oxygen species during infections and inflammation.

scholarly journals UTILIZATION PROBIOTIC LACTIC ACID BACTERIA FISH FROM WASTE FAECES ON LDL LEVEL BLOOD BROILER CHICKENS STRAIN LOHMANN

2017 ◽  
Vol 5 (1) ◽  
pp. 51 ◽  
Author(s):  
Astuti Astuti ◽  
Siti Umniyati ◽  
Anna Rakhmawati ◽  
Evy Yulianti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Count ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Freeze Drying ◽  
Animal Husbandry ◽  
Control Treatment ◽  
Probiotic Lactic Acid Bacteria ◽  
Chicken Blood

Abstract This study aims to determine the effect of lactic acid bacteria supplement from sewge force feeding fish to the LDL content of broiler chicken blood. The research samples are 40 of 1 day old broiler chicken from PT. Multi Breeder Adiram, which were divided into 4 treatments, were taken randomly and maintined for 42 days. Data were analyzed by analysis of variance using a completely randomized design unidirectional pattern, followed by a test of Duncan's Multiple Range Test (DMRT).Probiotic Lactic Acid Bacteria Isolates treatment (BAL) were used in this study is the bacterium Streptococcus thermopillus in the form of freeze drying from the Laboratory of Nutritional Biochemistry, Faculty of Animal Husbandry, UGM. I as a control treatment (without BAL) Treatment II BAL cell count was 106 CFU / ml., The third treatment is the number of BAL Cells are 107CFU / ml. , IV treatment BAL cell count was 108 CFU /ml. The results showed that there is no significant effect of BAL isolate addition on the LDL level of the broiler chicken blood. Keywords: lactic acid bacteria, LDL, freeze drying

scholarly journals Isolation of Cellulolytic Lactic-Acid Bacteria from Mentok (Anas moschata) Gastro-Intestinal Tract

2018 ◽  
Vol 41 (3) ◽  
pp. 200-206 ◽  
Author(s):  
H. Herdian ◽  
L. Istiqomah ◽  
E. Damayanti ◽  
A. E. Suryani ◽  
A. S. Anggraeni ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Intestinal Tract ◽  
Gastro Intestinal Tract

Probiotic lactic acid bacteria in the gastro-intestinal tract: health benefits, safety and mode of action

2010 ◽  
Vol 1 (1) ◽  
pp. 11-29 ◽  
Author(s):  
L. Dicks ◽  
M. Botes
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mode Of Action ◽  
Intestinal Tract ◽  
Health Benefits ◽  
World Health ◽  
Probiotic Properties ◽  
Probiotic Strains ◽  
Gastro Intestinal Tract ◽  
The Impact

Lactic acid bacteria (LAB) have received considerable attention as probiotics over the past few years. This concept has grown from traditional dairy products to a profitable market of probiotic health supplements and functional foods. Extensive research is done on novel potential probiotic strains, with specific emphasis on their health benefits and mode of action. Criteria for the selection of probiotic strains have only recently been formulated by the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO). Several in vitro techniques have been developed to evaluate the probiotic properties of strains. In many cases, this is followed by in vivo tests. Safety studies are also obligatory, as a few cases of bacteremia caused by LAB have been reported. This review focuses on the health benefits and safety of LAB probiotics, the criteria used to select a probiotic, mode of action and the impact these organisms have on natural microbiota in the gastro-intestinal tract.

scholarly journals Characterization of Lactic Acid Bacteria in Pecorino DI Farindola Cheese and Manufacturing with a Lacticaseibacillus Paracasei Autochthonous Culture

2021 ◽  
Author(s):  
Giuseppe Aprea ◽  
Alessandra Alessiani ◽  
Franca Rossi ◽  
Lorena Sacchini ◽  
Arianna Boni ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Intestinal Tract ◽  
16S Rrna Gene Sequencing ◽  
Rrna Gene ◽  
Genes Encoding ◽  
Rrna Gene Sequencing ◽  
Gastro Intestinal Tract ◽  
Bacterial Groups

This study focused on the characterization of lactic acid bacteria (LAB) in a renowned traditional Italian cheese, Pecorino di Farindola, to select an autochthonous culture and investigate its po-tential for the improvement of safety and functional properties. Two hundred and six LAB isolated throughout production and maturation from nine cheese lots of three farms were identified by 16S rRNA gene sequencing and tested for the presence of genes encoding virulence factors, vancomycin resistance (for enterococci), biogenic amines (BAs) and bacteriocin production, for antimicrobial activity, and for the capacity to survive in the gastro-intestinal tract (GIT) based on tolerance to low pH and bile salts and adhesion to CaCo-2 cells. A Lacticaseibacillus paracasei isolate was used in cheese making and determined a decline of spiked Listeria monocytogenes and Escherichia coli O157 faster than in control cheese. The autochthonous bacterial groups were numerically unaffected, apart from lactobacilli that were recovered in higher numbers in the cheese with added L. paracasei. Based on Repetitive Extragenic Palyndrome (Rep) PCR profiles, the added strain possibly dominated until day 88 in cheese. Results encourage further trials with autochthonous cultures to efficiently inhibit hazardous bacteria and enrich a functional microbiota in Pecorino di Farindola and similar cheeses.

scholarly journals Feed Supplementation with Encapsulated Indigenous Probiotic Lactic Acid Bacteria Increased Broiler Chicken Performance

2019 ◽  
Vol 36 (1) ◽  
pp. 29-34
Author(s):  
Monica Sonia Indri Pradipta ◽  
Sri Harimurti ◽  
Widodo Widodo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Spray Drying ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Bacterial Species ◽  
Viable Cell Number ◽  
Probiotic Supplementation ◽  
Feed Supplementation ◽  
Probiotic Lactic Acid Bacteria

The oral application of probiotics in the poultry industry is time-consuming and laborious. Therefore, using a powdered probiotic supplement that can easily mix with feed is important. We investigated the effect of spray drying encapsulation on the viability of indigenous probiotic lactic acid bacteria during production and storage and evaluated broiler chicken performance after providing the supplement. Encapsulated probiotics exhibited >80% survival rates after spray drying. All bacterial species maintained up to 80% cell viability rates after exposure to 80–85°C temperatures for 15 or 30 s. The viable cell number of all encapsulated bacteria decreased over seven weeks of storage. The supplement was mixed with feed at concentrations 0.5 (T1), 1.0 (T2), and 1.5 (T3) g/kg feed and administered to 48 one-day-old Lohmann broiler chickens for 21 days; a T0 group was raised without probiotic supplementation. Probiotic supplementation affected body weight gain, live weight, and feed conversion ratio. The cecum length and duodenum and cecum weights significantly differed among the treatment groups. Probiotic supplementation was associated with improved villus development in the intestinal epithelium compared with that of the control. Thus, feed supplementation with indigenous probiotic powder stimulates intestinal epithelial proliferation in broiler chickens during the starter phase, improving their performance.

scholarly journals STUDI VIABILITAS ISOLAT BAKTERI ASAM LAKTAT YANG DIISOLASI DARI ASINAN REBUNG BAMBU TABAH TERHADAP pH RENDAH DAN GARAM EMPEDU

2019 ◽  
Vol 7 (1) ◽  
pp. 1 ◽  
Author(s):  
Nurul Octavia Wasis ◽  
Nyoman Semadi Antara ◽  
Ida Bagus Wayan Gunam
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Bile Salts ◽  
Salt Resistance ◽  
Low Ph ◽  
Fermented Food ◽  
Bamboo Shoot ◽  
Probiotic Lactic Acid Bacteria ◽  
Mrs Broth

Tabah bamboo shoot pickle is one of the fermented food which is the source of lactic acid bacteria.  Lactic acid bacteria (LAB) is beneficial to health because it has the ability as a probiotic. Lactic acid bacteria that have probiotic criteria should have resistance to low pH and bile salts. This study aims to determine isolates of lactic acid bacteria isolated from tabah bamboo shoot pickle resistant to low pH and bile salts (NaDC). Lactic acid bacteria were tested to low pH by using MRS broth that have different pH (pH 2, pH 3, pH 4 and pH 6.2 as a control) incubated at 37ºC for 3 hours. isolates were survive in low pH then continued in bile salt resistance test with 0.3% bile salt concentration for 15 minutes, 30 minutes, 45 minutes, 60 minutes and 24 hours. The results showed that three isolates out of 88 isolates had ability to grow in low pH and in medium supplemented by NaDC 0,3%. The isolates are AR 3057, AR 3101 and AR 6152 which can be used as candidat of  probiotic. Keywords : Tabah bamboo shoot pickle, lactic acid bacteria, probiotic, low pH, bile salt

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