Возможности применения молочнокислых бактерий выделенных из шубата в производстве пробиотического препарата для бройлеров
DOI:
https://doi.org/10.26577/eb.2020.v85.i4.07Ключевые слова:
пробиотические бактерии, функциональные свойства, шубат, птицеводствоАннотация
Производство и разработка пробиотических препаратов активных отношении ряда патогенов, приобретают свою актуальность, наряду с мировой тенденцией отказа от использования традиционных антибиотических препаратов в производстве пищевой продукции. Причиной служит рост антибиотикорезистентности в частности наблюдался у таких патогенных тест-штаммов, как: Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhi. Среди наиболее часто встречающихся представителей молочнокислых бактерий шубата и верблюжьего молока можно встретить: Enterococcus spp., Lactococcus spp., Lactobacillus spp., Leuconostoc spp. Данные виды микроорганизмов обладают функциональными пробиотическими свойствами, которые могут найти свое применение в разработке пробиотического препарата для сельскохозяйственных животных и птиц. В статье приводятся результаты по изучению функциональных пробиотических свойств лактобактерий верблюжьего молока и данные о возможном применении этих штаммов в птицеводстве. Описываются методы оценки пробиотического потенциала включающие: способность к выживанию в агрессивной среде пищеварительного тракта, изучение антагонистической активности, адгезии и синтезу биологически активных веществ. Изучение данной тематики актуально и имеет широкие возможности применения в производстве ветеринарных пробиотических препаратов, с целью минимизации и отказа антибиотических веществ в качестве факторов роста и противодействия бактериальных заболеваний животных.
Библиографические ссылки
1. Akhmetsadykova Sh., Baubekova A., Konuspayeva G., Akhmetsadykov N. , Faye B. Loiseau G. (2015) Lactic acid bacteria biodiversity in raw and fermented camel milk. African Journal of Food Science and Technology, vol. 6, pp. 84-88.
2. Arauz L.J., Jozala A.F., Mazzola, G.P., Penna V.T. (2009) Nisin biotechnological production and application. Trends in Food Science & technology,. vol.20, pp. 146-154.
3. Benmouna Z., Dalache B., Zadi-Karam H., Karam N.E., Vuotto C. (2020) Ability of Three Lactic Acid Bacteria to Grow in Sessile Mode and to Inhibit Biofilm Formation of Pathogenic. Springer, vol.68, pp. 122-137.
4. Burkholder K., Fletcher D., Gileau L., Kandolo A. (2019) Lactic acid bacteria decrease Salmonella enterica Javiana virulence and modulate host inflammation during infection of an intestinal epithelial cell line. Pathogens and Disease, vol.7, pp. 26-39.
5. Cinara R. R.Cinara, Carmo M., Melo B., Alves M., Santos C., Monteiro S., Bomfim M., Fernandes E., Monteiro-Neto V. (2019) In Vitro Antimicrobial Activity and Probiotic Potential of Bifidobacterium and Lactobacillus against Species of Clostridium. Nutrients, vol.11, pp. 448-462.
6. Edalati E., Saneei B., Alizadeh M., Hosseini S., Zahedi Bialvaei A. ,and Taheri K. (2019) Isolation of probiotic bacteria from raw camel’s milk and their antagonistic effects on two bacteria causing food poisoning. New Microbe and New Infect, vol. 27, pp. 64 68.
7. Eid R., El J., Kandil. Z., Hahne M, Seida A. (2016) Potential Antimicrobial Activities of Probiotic Lactobacillus Strains Isolated from Raw Milk. Probiotics & Health, vol.4, pp. 54-58.
8. Fasoli S., Marzotto M., Rizzotti L., Rossi F., Dellaglio F., Torriani S. (2003) Bacterial composition of commercial probiotic products as evaluated by PCR-DGGE analysis. International Journal of Food Microbiology, vol.82, pp. 59–70.
9. Fijan S. (2015) Influence of the Growth of Pseudomonas aeruginosa in Milk Fermented by Multispecies Probiotics and Kefir Microbiota. Journal of Probiotics & Health, vol.4, pp. 46-52.
10. Hamed E. and Elattar A. (2013) Identification and Some Probiotic Potential of Lactic Acid Bacteria Isolated From Egyptian Camels Milk. Life Science Journal, vol. 10, pp. 1953-1966.
11. Kanwal A. (2019) Lactobacillus fermentum strains of dairy-product origin adhere to mucin and survive digestive juices. Journal of Medical Microbiology, vol.68, pp. 1771–1786.
12. Lee S., Lillehoj S., Park W., Hong H., and Lin J. (2007) Effects of Pediococcus-and Saccharomyces-based probiotic (MitoMax) on coccidiosis in broiler chickens. Comparative Immunology, Microbiology and Infectious Diseases, vol.30, pp. 261–268.
13. Maron D.F., Smith T.J., Nachman K.E. (2013) Restrictions on antimicrobial use in food animal production: an international regulatory and economic survey. Global Health, vol. 9, pp. 23-24.
14. Mulaw G., Tessema T.S., Muleta D., Tesfaye A. (2019) In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products. Hindawi International Journal of Microbiology, vol.43, pp. 276–283.
15. Ouwehand A., Salminen, E., Isolauri S. (2002) Probiotics: an overview of benefical effects. Antonie Van Leeuwenhoek, vol. 82, pp. 279–289.
16. Park J.W., Jeong J. S., Lee S. I., Kim I. H. (2016) Effect of dietary supplementation with a probiotic (Enterococcus faecium) on production performance, excreta microflora, ammonia emission, and nutrient utilization in ISA brown laying hens. Poultry Science, vol.-95, pp. 48-52.
17. Peres C.M., Alves M., Hernandez-Mendoza A., Moreira L., Silva S., Bronze M. R., Vilas-Boas L., Peres C., Malcata F. (2016) Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics. Food Science and Technology, vol.59, pp.234–246.
18. Rahman N., Xiaohong F., Meiqin D. Mingsheng (2009) Characterization of the dominant microflora in naturally fermented camel milk shubat. World Journal of Microbiology and Biotechnology, vol.25, pp. 1941–1946.
19. Rahmeh R., Akbar A., Kishk M., Al-Onaizi T., Al-Azmi A., Al-Shatti A., Shajan A., Al-Mutairi S. and Akbar B. (2019) Distribution and antimicrobial activity of lactic acid bacteria from raw camel milk. New Microbes and New Infections, vol. 30, pp. 64-72.
20. Raman M., Banu S. Gomathinayagam S. (2011) Lesion scoring technique for assessing the virulence and pathogenicity of Indian field isolates of avian Eimeria species. Veterinarski Archive, vol. 81, pp. 259–271.
21. Ren D., Li.C, Qin Y., Yin R., Du S., Ye F, Liu C., Liu H., Wang M., Li Y., Yang S., Li X., Tian M., Jin N. (2014) In vitro evaluation of the probiotic and functional potential of Lactobacillus strains isolated from fermented food and human intestine. Anaerobe, vol. 30, pp. 47-53.
22. Reuben R. C., Roy P.C., Sarkar S. L., Rubayet S. M., Jahid I. K. (2020) Characterization and evaluation of lactic acid bacteria from indigenous raw milk for potential probiotic properties. American Dairy Science, vol.103, pp. 1223-1237.
23. Rowles H. (2017) Lactobacillus fermentum as a Treatment for Intestinal Infection. Journal of probiotic and health, vol.5, pp. 24-27.
24. Smialek M., Kaczorek E., Szczucińska E., Burchardt S., Kowalczyk J., Tykałowski B., Koncicki A. (2019) Evaluation of Lactobacillus spp. and yeast based probiotic (Lavipan) supplementation for the reduction of Salmonella Enteritidis after infection of broiler chickens. Polish Journal of Veterinary Sciences, vol.22, pp. 4-10.
25. Timmerman H. Harro V., Elsen E., Rombouts F. and Beynen A. (2006) Mortality and Growth Performance of Broilers Given Drinking Water Supplemented with Chicken-Specific Probiotics. Poultry science, vol.85, pp. 1383-1388.
26. Vieco-Saiz N., Belguesmia Y., Raspoet R., et al. (2019) Benefits and Inputs From Lactic Acid Bacteria and Their Bacteriocins as Alternatives to Antibiotic Growth Promoters During Food-Animal Production. Front Microbiol., vol.10, pp. 55-110.
27. WHO Regional Office for Europe Antimicrobial Medicines Consumption Network (2020): AMC data 2011 2017. Published on the Internet; https://apps.who.int/iris/handle/10665/330466License: CC BY-NC-SA 3.0 IGO.
28. Xin L., Dang P., Liu B. (2014) Purification and partial characterization of a novel bacteriocin produced by Lactobacillus casei TN-2 isolated from fermented camel milk (Shubat) of Xinjiang Uygur Autonomous region, China. Food Control, vol.43, pp. 276–283.
29. Zaslavskaya M., Makhrova T., Aleksandrova, N., Ignatova N., Belova I., Tochilina A., Solovyeva I. (2019) Prospects for using bacteriocins of normal microbiota in antibacterial therapy (review). Sovremennye tehnologii v medicine, vol. 11, pp. 136–145.
2. Arauz L.J., Jozala A.F., Mazzola, G.P., Penna V.T. (2009) Nisin biotechnological production and application. Trends in Food Science & technology,. vol.20, pp. 146-154.
3. Benmouna Z., Dalache B., Zadi-Karam H., Karam N.E., Vuotto C. (2020) Ability of Three Lactic Acid Bacteria to Grow in Sessile Mode and to Inhibit Biofilm Formation of Pathogenic. Springer, vol.68, pp. 122-137.
4. Burkholder K., Fletcher D., Gileau L., Kandolo A. (2019) Lactic acid bacteria decrease Salmonella enterica Javiana virulence and modulate host inflammation during infection of an intestinal epithelial cell line. Pathogens and Disease, vol.7, pp. 26-39.
5. Cinara R. R.Cinara, Carmo M., Melo B., Alves M., Santos C., Monteiro S., Bomfim M., Fernandes E., Monteiro-Neto V. (2019) In Vitro Antimicrobial Activity and Probiotic Potential of Bifidobacterium and Lactobacillus against Species of Clostridium. Nutrients, vol.11, pp. 448-462.
6. Edalati E., Saneei B., Alizadeh M., Hosseini S., Zahedi Bialvaei A. ,and Taheri K. (2019) Isolation of probiotic bacteria from raw camel’s milk and their antagonistic effects on two bacteria causing food poisoning. New Microbe and New Infect, vol. 27, pp. 64 68.
7. Eid R., El J., Kandil. Z., Hahne M, Seida A. (2016) Potential Antimicrobial Activities of Probiotic Lactobacillus Strains Isolated from Raw Milk. Probiotics & Health, vol.4, pp. 54-58.
8. Fasoli S., Marzotto M., Rizzotti L., Rossi F., Dellaglio F., Torriani S. (2003) Bacterial composition of commercial probiotic products as evaluated by PCR-DGGE analysis. International Journal of Food Microbiology, vol.82, pp. 59–70.
9. Fijan S. (2015) Influence of the Growth of Pseudomonas aeruginosa in Milk Fermented by Multispecies Probiotics and Kefir Microbiota. Journal of Probiotics & Health, vol.4, pp. 46-52.
10. Hamed E. and Elattar A. (2013) Identification and Some Probiotic Potential of Lactic Acid Bacteria Isolated From Egyptian Camels Milk. Life Science Journal, vol. 10, pp. 1953-1966.
11. Kanwal A. (2019) Lactobacillus fermentum strains of dairy-product origin adhere to mucin and survive digestive juices. Journal of Medical Microbiology, vol.68, pp. 1771–1786.
12. Lee S., Lillehoj S., Park W., Hong H., and Lin J. (2007) Effects of Pediococcus-and Saccharomyces-based probiotic (MitoMax) on coccidiosis in broiler chickens. Comparative Immunology, Microbiology and Infectious Diseases, vol.30, pp. 261–268.
13. Maron D.F., Smith T.J., Nachman K.E. (2013) Restrictions on antimicrobial use in food animal production: an international regulatory and economic survey. Global Health, vol. 9, pp. 23-24.
14. Mulaw G., Tessema T.S., Muleta D., Tesfaye A. (2019) In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products. Hindawi International Journal of Microbiology, vol.43, pp. 276–283.
15. Ouwehand A., Salminen, E., Isolauri S. (2002) Probiotics: an overview of benefical effects. Antonie Van Leeuwenhoek, vol. 82, pp. 279–289.
16. Park J.W., Jeong J. S., Lee S. I., Kim I. H. (2016) Effect of dietary supplementation with a probiotic (Enterococcus faecium) on production performance, excreta microflora, ammonia emission, and nutrient utilization in ISA brown laying hens. Poultry Science, vol.-95, pp. 48-52.
17. Peres C.M., Alves M., Hernandez-Mendoza A., Moreira L., Silva S., Bronze M. R., Vilas-Boas L., Peres C., Malcata F. (2016) Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics. Food Science and Technology, vol.59, pp.234–246.
18. Rahman N., Xiaohong F., Meiqin D. Mingsheng (2009) Characterization of the dominant microflora in naturally fermented camel milk shubat. World Journal of Microbiology and Biotechnology, vol.25, pp. 1941–1946.
19. Rahmeh R., Akbar A., Kishk M., Al-Onaizi T., Al-Azmi A., Al-Shatti A., Shajan A., Al-Mutairi S. and Akbar B. (2019) Distribution and antimicrobial activity of lactic acid bacteria from raw camel milk. New Microbes and New Infections, vol. 30, pp. 64-72.
20. Raman M., Banu S. Gomathinayagam S. (2011) Lesion scoring technique for assessing the virulence and pathogenicity of Indian field isolates of avian Eimeria species. Veterinarski Archive, vol. 81, pp. 259–271.
21. Ren D., Li.C, Qin Y., Yin R., Du S., Ye F, Liu C., Liu H., Wang M., Li Y., Yang S., Li X., Tian M., Jin N. (2014) In vitro evaluation of the probiotic and functional potential of Lactobacillus strains isolated from fermented food and human intestine. Anaerobe, vol. 30, pp. 47-53.
22. Reuben R. C., Roy P.C., Sarkar S. L., Rubayet S. M., Jahid I. K. (2020) Characterization and evaluation of lactic acid bacteria from indigenous raw milk for potential probiotic properties. American Dairy Science, vol.103, pp. 1223-1237.
23. Rowles H. (2017) Lactobacillus fermentum as a Treatment for Intestinal Infection. Journal of probiotic and health, vol.5, pp. 24-27.
24. Smialek M., Kaczorek E., Szczucińska E., Burchardt S., Kowalczyk J., Tykałowski B., Koncicki A. (2019) Evaluation of Lactobacillus spp. and yeast based probiotic (Lavipan) supplementation for the reduction of Salmonella Enteritidis after infection of broiler chickens. Polish Journal of Veterinary Sciences, vol.22, pp. 4-10.
25. Timmerman H. Harro V., Elsen E., Rombouts F. and Beynen A. (2006) Mortality and Growth Performance of Broilers Given Drinking Water Supplemented with Chicken-Specific Probiotics. Poultry science, vol.85, pp. 1383-1388.
26. Vieco-Saiz N., Belguesmia Y., Raspoet R., et al. (2019) Benefits and Inputs From Lactic Acid Bacteria and Their Bacteriocins as Alternatives to Antibiotic Growth Promoters During Food-Animal Production. Front Microbiol., vol.10, pp. 55-110.
27. WHO Regional Office for Europe Antimicrobial Medicines Consumption Network (2020): AMC data 2011 2017. Published on the Internet; https://apps.who.int/iris/handle/10665/330466License: CC BY-NC-SA 3.0 IGO.
28. Xin L., Dang P., Liu B. (2014) Purification and partial characterization of a novel bacteriocin produced by Lactobacillus casei TN-2 isolated from fermented camel milk (Shubat) of Xinjiang Uygur Autonomous region, China. Food Control, vol.43, pp. 276–283.
29. Zaslavskaya M., Makhrova T., Aleksandrova, N., Ignatova N., Belova I., Tochilina A., Solovyeva I. (2019) Prospects for using bacteriocins of normal microbiota in antibacterial therapy (review). Sovremennye tehnologii v medicine, vol. 11, pp. 136–145.
Загрузки
Как цитировать
Kudaibergenova1, A. K., Akhmetsadykova, S. N., Begdildaeva, N. Z., & Nurgazina, A. S. (2020). Возможности применения молочнокислых бактерий выделенных из шубата в производстве пробиотического препарата для бройлеров. Вестник КазНУ. Серия биологическая, 85(4), 61–73. https://doi.org/10.26577/eb.2020.v85.i4.07
Выпуск
Раздел
БИОТЕХНОЛОГИЯ
