Бройлердің пробиотикалық препаратын өндіруде шұбаттан бөлінген сүт қышқылды бактерияларды қолдану мүмкіндіктері
DOI:
https://doi.org/10.26577/eb.2020.v85.i4.07Кілттік сөздер:
probiotic bacteria, functional properties, shubat, poultryАннотация
Бірқатар белсенді қатысты патогендердің пробиотикалық препараттарды өндіру және әзірлеу сонымен қатар тамақ өндірісінде дәстүрлі антибиотикалық препараттарды қолданудан бас тартудан жаһандық беталысыда өзектілігі арттырылып жатыр. Осыған себепші антибиотикке қарсы тұрақталуының артуы, мысалға, атап айтқанда мына патогенді сынақ штамдарында байқалды: Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhi. Шұбат пен түйе сүтінде сүт қышқылының ең көп таралған Enterococcus spp., Lactococcus spp., Lactobacillus spp., Leuconostoc spp сияқты бактерия өкілдері кездестіріледі. Микроорганизмдердің бұл түрлері функционалды пробиотикалық қасиеттерге ие, олар ауылшаруашалығының мал және құстарға арналған пробиотикалық препараттарды әзірлеуде өз қолданысын таба алады. Мақалада түйе сүтіндегі лактобактеридың функционалды пробиотикалық қасиеттері зерттеу нәтижелері және құстар шаруашылығында осы штамдардың қолдану мүмкіндігі туралы мәліметтер келтірілген. Пробиотикалық потенциалды бағалау әдістері сипатталған, оның ішінде: ас қорыту жүйесінің агрессивті ортасында өмір сүру мүмкіндігі, антагонистік белсенділігі зерттеу, биологиялық белсенді заттардың адгезиясы және синтезі. Бұл тақырыпты зерттеу өзекті болып табылады және ветеринарлық пробиотикалық препараттарды өндіруде кең мүмкіндіктерге ие, мысалға өсу факторы ретінде антибиотикалық заттарды азайту, олардан бас тарту және жануарлардың бактериялық ауруларына қарсы тұру мақсатында.
Библиографиялық сілтемелер
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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.
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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.
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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.
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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.
Жүктелулер
Как цитировать
Kudaibergenova1, A. K., Akhmetsadykova, S. N., Begdildaeva, N. Z., & Nurgazina, A. S. (2020). Бройлердің пробиотикалық препаратын өндіруде шұбаттан бөлінген сүт қышқылды бактерияларды қолдану мүмкіндіктері. ҚазҰУ Хабаршысы. Биология сериясы, 85(4), 61–73. https://doi.org/10.26577/eb.2020.v85.i4.07
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