Possibilities of application lactic acid bacteria isolated from shubat in the production of a probiotic product for broilers
DOI:
https://doi.org/10.26577/eb.2020.v85.i4.07Keywords:
пробиотикалық бактериялар, функционалды қасиеттері, шұбат, құс шаруашылығыAbstract
The production and development of active probiotic drugs against a number of pathogens are gaining relevance, along with the global trend of abandoning the use of traditional antibiotic drugs in food production. The reason is the increase in antibiotic resistance, in particular, was observed in such pathogenic test strains as: Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhi. Among the most common representatives of lactic acid bacteria of shubat and camel milk can be found: Enterococcus spp., Lactococcus spp., Lactobacillus spp., Leuconostoc spp. These types of microorganisms have functional probiotic properties, which can be used in the development of a probiotic preparation for farm animals and birds. The article presents the results of a study of the functional probiotic properties of lactobacillus camel milk and data on the possible use of these strains in poultry farming. Methods for assessing probiotic potential are described, including: the ability to survive in an aggressive environment of the digestive tract, the study of antagonistic activity, adhesion and synthesis of biologically active substances. The study of this topic is relevant and has wide possibilities of application in the production of veterinary probiotic preparations in order to minimize and reject antibiotic substances as growth factors and counteract bacterial diseases of animals.
References
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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.
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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.
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Kudaibergenova1, A. K., Akhmetsadykova, S. N., Begdildaeva, N. Z., & Nurgazina, A. S. (2020). Possibilities of application lactic acid bacteria isolated from shubat in the production of a probiotic product for broilers. Experimental Biology, 85(4), 61–73. https://doi.org/10.26577/eb.2020.v85.i4.07
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