Probiotic supplementation can assist with manipulating the rumen microbial ecosystem. Lactic acid bacteria and yeast from fermented fish (Budu) as the indigenous food from West Sumatra, Indonesia, ...are potential probiotics for livestock. This study aims to select the best candidate lactic acid bacteria and yeast strains from fermented fish as ruminant probiotics and evaluate the effect of their supplementation on the characteristics of rumen fermentation, feed digestion, and total gas production
.
This study used nine treatments, performed in triplicate, in a completely randomized design. The substrate ratio comprised of 70%
forage and 30% concentrate. Five lactic acid bacteria and three yeast isolates were used in this study. Treatments were as follows: T0: control (basal diet); T1: T0 +
strain 3347; T2: T0 +
strain 5296; T3: T0 +
JCM 16178; T4: T0 +
strain LH991; T5: T0 +
strain 6902; T6: T0 +
strain B-5P; T7: T0 +
strain CBS 5147; and T8: T0 + commercial yeast (
). The lactic acid bacteria inoculum contained 1.02 × 10
colony-forming unit (CFU)/mL, while the yeast inoculum contained 1.5 × 10
CFU/mL.
The results showed that four lactic acid bacteria and three yeast produced a higher total gas yield (104-183.33 mL) compared to the control (103 mL). Supplementation with lactic acid bacteria in the rumen fermentation
showed dry matter digestibility of 63%-70% and organic matter digestibility (OMD) of 64%-71%. We observed that total volatile fatty acid (VFA) production in all treatments was significantly higher (86-121 mM) compared to the control (81 mM). The concentration of NH
production was higher in all treatments (12.33-16.83 mM) than in the control (12.25 mM). Meanwhile, the probiotic supplementation did not cause a significant change in the rumen pH (6.86-7.12). Supplementation with the lactic acid bacteria
strain LH991 consistently demonstrated the best results from the parameters of dry and OMD (70.29% and 71.16%, respectively), total VFA (121.67 mM), NH
(16.83 mM), and total gas production (149.17 mL). The best results were observed from the yeast candidate
strain B-5P, where the results were dry and OMD (67.64% and 69.55% respectively), total VFA (96.67 mM), NH
(13.42 mM), and total gas production (183.33 mL).
Based on the obtained results, lactic acid bacteria
strain LH991 and yeast
strain B-5P are attractive candidates to be utilized as probiotics for ruminants based on their potential to improve rumen fermentation
. This probiotic supplementation can increase the digestibility of feed ingredients, production of total VFA and NH
, and total gas produced.
This study aimed at optimizing γ-aminobutyric acid (GABA) production using lactic acid bacteria (LAB) of an Indonesian indigenous fermented buffalo milk (
) origin. This study utilized LAB previously ...cultured from
that has the ability to produce GABA.
The study started with the identification of selected LAB by 16S rRNA, followed by optimization of GABA production by culture conditions using different initial pH, temperature, glutamate concentration, incubation time, carbon, and nitrogen sources. 16S rRNA polymerase chain reaction and analysis by phylogenetic were used to identify
(coded as N5) responsible for the production of GABA.
GABA production by high-performance liquid chromatography was highest at pH of 5.5, temperature of 36°C, glutamate concentration of 500 mM, and incubation time of 84 h. Peptone and glucose served as the nitrogen and carbon sources, respectively, whereas GABA was produced at optimum fermentation condition of 211.169 mM.
Production of GABA by
N5 was influenced by initial pH of 5.5, glutamic acid concentration, nitrogen source, glucose as carbon source, and incubation temperature and time.
Background and Aim: In-feed antibiotics have been used as antibiotic growth promoters (AGPs) to enhance the genetic potential of poultry. However, the long-term use of AGPs is known to lead to ...bacterial resistance and antibiotic residues in poultry meat and eggs. To address these concerns, alternatives to AGPs are needed, one of which is probiotics, which can promote the health of livestock without having any negative effects. In vitro probiotic screening was performed to determine the ability of lactic acid bacteria (LAB) isolated from soymilk waste to be used as a probiotic for livestock. Materials and Methods: Four LAB isolates (designated F4, F6, F9, and F11) isolated from soymilk waste were used in this study. In vitro testing was performed on LAB isolates to determine their resistance to temperatures of 42°C, acidic pH, bile salts, hydrophobicity to the intestine, and ability to inhibit pathogenic bacteria. A promising isolate was identified using the 16S rRNA gene. Results: All LAB isolates used in this study have the potential to be used as probiotics. On the basis of the results of in vitro testing, all isolates showed resistance to temperatures of 42°C and low pH (2.5) for 3 h (79.87%–94.44%) and 6 h (76.29%– 83.39%), respectively. The survival rate at a bile salt concentration of 0.3% ranged from 73.24% to 90.39%, whereas the survival rate at a bile salt concentration of 0.5% ranged from 56.28% to 81.96%. All isolates showed the ability to attach and colonize the digestive tract with a hydrophobicity of 87.58%–91.88%. Inhibitory zones of LAB against pathogens ranged from 4.80–15.15 mm against Staphylococcus aureus, 8.85–14.50 mm against Salmonella enteritidis, and 6.75–22.25 mm against Escherichia coli. Although all isolates showed good ability as probiotics, isolate F4 showed the best probiotic ability. This isolate was identified as Lactobacillus casei strain T22 (JQ412731.1) using the 16S rRNA gene. Conclusion: All isolates in this study have the potential to be used as probiotics. However, isolate F4 has the best probiotic properties and is considered to be the most promising novel probiotic for poultry. Keywords: lactic acid bacteria, poultry, probiotic.
Background and Aim: Market demand for safe feed and food supply and consumer preferences for safe and healthy products are increasing. Control measures to counter threats to the feed supply need to ...be implemented as early as possible to prevent economic losses. Mycotoxins produced by certain groups of fungi are a problem that can disrupt the feed supply or pose a threat to the health of animals and humans. Biological control to detoxify contaminated feed ingredients can be carried out on a large scale economically. For example, lactic acid bacteria (LAB) can act as biological agents for eliminating mycotoxins. This study aimed to clarify the value of screening LAB to inhibit Aspergillus flavus> growth and detoxify aflatoxin B1 (AFB1).
Materials and Methods: In this study, using a completely randomized design with three replications, five isolates of LAB (LA.1, LA.6, LA.8, LA.12, and LA.22) along with their supernatants were tested qualitatively and quantitatively for their ability to counter mycotoxins using A. flavus and corn kernels. The isolates with the best activity were identified by sequencing 16S rDNA.
Results: The results showed that the five LAB isolates can inhibit the growth of A. flavus and detoxify AFB1. Among these isolates, LA.12 showed the best performance, followed by LA.22, LA.8, LA.6, and then LA.1. The sequencing results confirmed that LA.12 was Lactobacillus harbinensis strain 487.
Conclusion: All of the isolates in this study have the potential as biological agents for detoxifying AFB1, with isolate LA.12 appearing to be the most promising biodetoxification agent for feed (AFB1 in corn) based on its ability to inhibit pathogenic fungi.
Keywords: biodetoxification, feedstuffs, lactic acid bacteria, pathogenic fungi.
This research was arranged to explore the effect of supplementation of a combination of
and
as a new probiotic in fermented rice straw-based rations on
digestibility and ruminal characteristics.
A ...randomized group design with 3 types of treatment and 4 replications as a group was used in this study. A probiotic inoculum containing
and
with 1 × 10
colony-forming unit (CFU)/ml
Treatments were followed by: P1 = complete rations without probiotics (control), P2 = P1 supplemented 0.5% probiotics, and P3 = P1 supplemented 1% probiotics. Substrate complete rations were based on the fermented rice straw and concentrate (60%:40%). Parameters of digestibility and rumen fermentation products were determined after 48 h of incubation.
Probiotics supplemented with fermented rice straw-based rations significantly increased (
< 0.05) digestibility and rumen characteristics
. Supplementation with 1% probiotics (P3) produces the highest digestibility compared to other treatments: in-vitro dry matter digestibility (IVDMD) (55%), in-vitro organic matter digestibility (IVOMD) (58.28%), in-vitro crude protein digestibility (IVCPD) (84.42%), in-vitro acid detergent fiber digestibility (IVADFD) (53.99%), in-vitro neutral detergent fiber digestibility (IVNDFD) (58.39%), and in-vitro cellulose digestibility (IVCLD) (67.12%). Rumen pH (6.76-6.80) did not change significantly (
> 0.05) due to supplemented probiotics. Probiotic supplementation in rations significantly (
< 0.05) increased the content of NH
and total volatile fatty acid (VFA). Supplementation with 1% probiotic (P3) showed the highest concentration of NH
(26.56 mg/100 ml) and was also followed by the total VFA (115.75 mM) compared to the control (22.59 mg/100 ml and 103.00 mM, respectively).
Supplementation of 1% probiotics (combination of
and
containing 1 × 10
CFU/ml in fermented rice straw-based rations increases nutrient digestibility, that is, IVDMD, IVOMD, IVCPD, IVADFD, IVNDFD, and IVCLD, and also increases rumen fermentation, which is the concentration of NH
and total VFA.
Probiotics play an important role in maintaining a healthy gut and consequently promote good health. This study aimed to find novel probiotic lactic acid bacteria (LAB) from indigenous fermented ...foods of West Sumatera, Indonesia.
This study utilized 10 LAB previously isolated from fermented buffalo milk (
, fermented fish (
), and fermented cassava (
) which have the ability to produce gamma-aminobutyric acid. The study commenced with the screening of LAB for certain properties, such as resistance to acid and bile salts, adhesion to mucosal surface, and antagonism against enteric pathogens (
Enteritidis, and
). The promising isolates were identified through biochemical and gram staining methods.
All isolates in this study were potential novel probiotics. They survived at a pH level of 2.5 for 3 h (55.27-98.18%) and 6 h (50.98-84.91%). Survival in bile at a concentration of 0.3% was 39.90-58.61% and the survival rate was 28.38-52.11% at a concentration of 0.5%. The inhibitory diameter ranged from 8.75 to 11.54 mm for
, 7.02 to 13.42 mm for
, and 12.49 to 19.00 mm for
. Enteritidis. All the isolates (84.5-92%) exhibited the ability to adhere to mucosal surfaces. This study revealed that all the isolates were potential probiotics but N16 proved to be superior because it was viable at a pH level of 2 (84.91%) and it had a good survival rate in bile salts assay (55.07%). This isolate was identified as
spp., Gram-positive bacilli bacteria, and tested negative in both the catalase and oxidase tests.
All the isolates in this study may be used as probiotics, with isolate N16 (
spp.) as the most promising novel probiotic for poultry applications based on its ability to inhibit pathogenic bacteria.
Background: Dadih (fermented buffalo milk) is a traditional Indonesian food originating from West Sumatra province. The fermentation process is carried out by lactic acid bacteria (LAB), which are ...naturally present in buffalo milk. Lactic acid bacteria have been reported as one of potential producers of γ-aminobutyric acid (GABA). GABA acts as a neurotransmitter inhibitor of the central nervous system.
Methods: In this study, molecular identification and phylogenetic analysis of GABA producing LAB isolated from indigenous dadih of West Sumatera were determined. Identification of the GABA-producing LAB DS15 was based on conventional polymerase chain reaction. 16S rRNA gene sequence analysis was used to identify LAB DS15.
Results: PCR of the 16S rRNA gene sequence of LAB DS15 gave an approximately 1400 bp amplicon. Phylogenetic analysis showed that LAB DS15 was
Pediococcus
acidilactici, with high similarity of 99% at 100% query coverage to
Pediococcus
acidilactici strain DSM 20284.
Conclusions: It can be concluded that GABA producing LAB isolated from indigenous dadih was
Pediococcus acidilactici.
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