169 Effects of lactic acid bacteria complex and Enterococcus faecium DSM 7134 in weanling pigs

2016 ◽  
Vol 94 (suppl_2) ◽  
pp. 79-79
Author(s):  
P. Y. Zhao ◽  
H. N. Tran ◽  
H. Y. Shin ◽  
I. H. Kim
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enterococcus Faecium ◽  
Weanling Pigs

scholarly journals Comparison of efficacy of lactic acid bacteria complex and Enterococcus faecium DSM 7134 in weanling pigs

2017 ◽  
Vol 46 (1) ◽  
pp. 888-892 ◽  
Author(s):  
Pinyao Zhao ◽  
Zhengfan Zhang ◽  
Ruixia Lan ◽  
Tianshui Li ◽  
InHo Kim
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enterococcus Faecium ◽  
Weanling Pigs

scholarly journals Application of some lactic acid bacteria strains to improve fermentation and aerobic stability of maize silage

2019 ◽  
Vol 7 (1-2) ◽  
pp. 127-132
Author(s):  
Judit Peter Szucs ◽  
Agnes Suli ◽  
Timea Suli Zakar ◽  
Elizabet Berecz ◽  
Mate Pek
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Enterococcus Faecium ◽  
Acid Production ◽  
Untreated Control ◽  
Raw Material ◽  
Aerobic Stability ◽  
Whole Plant

The object of the trial was to study the effect of some lactic acid bacteria strains on the fermentation and aerobic stability of whole plant maize silages.The whole plant maize raw material was 32% DM, in soft cheddar stage of grain ripeness. It was ensiled in 4.2 litre capacity glass micro-size silos in 5 replicates /each treatment and stored on constant air conditioned room temperature (22 oC) during 95 days. The average packing density of raw material was 211 kg DM/m3.The applied treatments: 1. Untreated control maize, 2. Enterococcus faecium 100,000 CFU/g fresh maize (FM), 3. Lactobacillus plantarum 50,000 CFU/g FM + Enterococcus faecium 50,000 CFU/g FM, 4. Lactococcus lactis 100,000 CFU/g FM, 5. Lactobacillus plantarum 50,000 CFU/g FM + Lactococcus lactis 50,000 CFU/g FM, 6. Lactobacillus plantarum 100,000 CFU/g FM.Aerobic stability study:  Applied Honig (1990 system).The main experiences are the following: Applied lactic acid bacteria strains improved the quality of fermentation of maize in general compare to untreated control one.Lactic acid bacteria strains significantly stimulated lactic acid production and decreased propionic and butyric acid production. The origin of ammonia decreased also under influence of lactic acid bacteria strains in unaerobic conditions.Enterococcus faecium and.Lactococcus lactis are not able to protect the maize silages against the aerobic deterioration with the applied dosage.  Lactobacillus plantarum itself produced the most favourable fermentation characteristics and protected the aerobic stability of silage the most effectively (during 4 day) compare to all other treated maize silages.

INVESTIGATION OF VARIOUS WAYS TO STABILIZE LACTIC ACID BACTERIA CELLS DURING LONG-TERM STORAGE

2020 ◽  
pp. 388-389
Author(s):  
Yu. Nikolaev ◽  
R. Ulanova ◽  
I. Shakir ◽  
A. Khreptugova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactic Acid Bacterium ◽  
Enterococcus Faecium ◽  
Term Survival ◽  
Long Term Survival ◽  
Long Term Storage ◽  
Term Storage

Various methods of stabilizing the cells of the lactic acid bacterium Enterococcus faecium during long-term storage were studied. It is shown that the long-term survival of E. faecium is promoted by the addition of Enterosgel, Polysorb, the use of LB substratum, as well as their immobilization in humic-silanol gel.

Enterococcus faecium 1.15 Isolated from Bakasam Showed Milk Clotting Activity

2017 ◽  
Vol 21 (1) ◽  
pp. 9 ◽  
Author(s):  
Wendry Setiyadi Putranto ◽  
Kusmajadi Suradi ◽  
Hartati Chairunnisa ◽  
Apon Zaenal Mustopa ◽  
Puspo Edi Giriwono ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Enterococcus Faecium ◽  
Skim Milk ◽  
Milk Clotting ◽  
Skim Milk Agar ◽  
Modified Method ◽  
Activity Test ◽  
Milk Clotting Activity

The Lactic Acid Bacteria with Milk Clotting Activity (MCA) were isolated from Bakasam, an Indonesian traditional fermented meat. The isolate screening was carried out using modified method of Skim Milk Agar and Milk Clotting Activity Test, and the isolate was then identified using 16S rRNA. We found 4 isolates that showed MCA of 18-20 SU/ml. Identification using 16S rRNA indicated that the isolate ALG.1.15 was 99% (FR3-F primer) and 99% (FR3-R primer) identic with Enterococcus faecium. The isolate potentially produced renin-like protease to subtitute renin from veal.  

scholarly journals Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening

2011 ◽  
Vol 63 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Natasa Jokovic ◽  
Maja Vukasinovic ◽  
Katarina Veljovic ◽  
Maja Tolinacki ◽  
L. Topisirovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Enterococcus Faecium ◽  
Leuconostoc Mesenteroides ◽  
Streptococcus Thermophilus ◽  
Predominant Species ◽  
Lactobacillus Paraplantarum ◽  
Good Agreement

Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.

scholarly journals effect of lactic acid bacteria silage inoculants on the ruminal ecosystem, fiber digestibility and animal performance

2003 ◽  
Author(s):  
Zwi G. Weinberg ◽  
Richard E. Muck ◽  
Nathan Gollop ◽  
Gilad Ashbell ◽  
Paul J. Weimer ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Enterococcus Faecium ◽  
Rumen Fluid ◽  
Animal Performance ◽  
Rumen Microorganisms ◽  
Fermentation Products ◽  
Silage Inoculants ◽  
The U.S

The overall objective of the whole research was to elucidate the mechanisms by which LAB silage inoculants enhance ruminant performance. The results generated will permit the development of better silage inoculants that maximize both silage preservation and animal performance. For this one-year BARD feasibility study, the objectives were to: 1. determine whether lactic acid bacteria (LAB) used in inoculants for silage can survive in rumen fluid (RF) 2.select the inoculants that survived best, and 3. test whether LAB silage inoculants produce bacteriocins-like substances. The most promising strains will be used in the next steps of the research. Silage inoculants containing LAB are used in order to improve forage preservation efficiency. In addition, silage inoculants enhance animal performance in many cases. This includes improvements in feed intake, liveweight gain and milk production in 25-40% of studies reviewed. The cause for the improvement in animal performance is not clear but appears to be other than direct effect of LAB inoculants on silage fermentation. Results from various studies suggest a possible probiotic effect. Our hypothesis is that specific LAB strains interact with rumen microorganisms which results in enhanced rumen functionality and animal performance. The first step of the research is to determine whether LAB of silage inoculants survive in RF. Silage inoculants (12 in the U.S. and 10 in Israel) were added to clarified and strained RF. Inoculation rate was 10 ⁶ (clarified RF), 10⁷ (strained RF) (in the U.S.) and 10⁷, 10⁸ CFU ml⁻¹ in Israel (strained RF). The inoculated RF was incubated for 72 and 96 h at 39°C, with and without 5 g 1⁻¹ glucose. Changes in pH, LAB numbers and fermentation products were monitored throughout the incubation period. The results indicated that LAB silage inoculants can survive in RF. The inoculants with the highest counts after 72 h incubation in rumen fluid were Lactobacillus plantarum MTD1 and a L. plantarum/P. cerevisiae mixture (USA) and Enterococcus faecium strains and Lactobacillus buchneri (Israel). Incubation of rumen fluid with silage LAB inoculants resulted in higher pH values in most cases as compared with that of un-inoculated controls. The magnitude of the effect varied among inoculants and typically was enhanced with the inoculants that survived best. This might suggest the mode of action of LAB silage inoculants in the rumen as higher pH enhances fibrolytic microorganisms in the rumen. Volatile fatty acid (VFA) concentrations in the inoculated RF tended to be lower than in the control RF after incubation. However, L. plalltarull1 MTDI resulted in the highest concentrations of VFA in the RF relative to other inoculants. The implication of this result is not as yet clear. In previous research by others, feeding silages which were inoculated with this strain consistently enhanced animal performance. These finding were recently published in Weinberg et.al.. (2003), J. of Applied Microbiology 94:1066-1071 and in Weinberg et al.. (2003), Applied Biochemistry and Biotechnology (accepted). In addition, some strains in our studies have shown bacteriocins like activity. These included Pediococcus pentosaceus, Enterococcus faecium and Lactobacillus plantarum Mill 1. These results will enable us to continue the research with the LAB strains that survived best in the rumen fluid and have the highest potential to affect the rumen environment.

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