Probiotics modulate the immune response and can increase the effectiveness of vaccines. Bacillus toyonensis is widely used as a probiotic in animal feed. The aim of this study was to assess the effects of B. toyonensis administration on the immune response to an experimental recombinant vaccine against bovine herpesvirus type 5 (BoHV-5) in mice. Mice were vaccinated with BoHV-5 recombinant glycoprotein D and supplemented with the probiotic B. toyonensis in two regimes: one group received the probiotic only during seven days prior to the initial vaccination while the second group was given the probiotic throughout the experimental period of seven weeks. Animals supplemented with probiotic B. toyonensis in two regimes showed an increase in total immunoglobulin (Ig)G, IgG1 and IgG2a levels in serum, in addition to higher titres of antibodies capable of neutralising the BoHV-5 virus than non-supplemented animals (P<0.05). Splenocytes from the supplemented mice had higher mRNA transcription levels of cytokines interleukin (IL)-4 and IL-12. These results show that the use of this probiotic may significantly contribute to the response elicited by recombinant vaccines, especially those that rely on increasing antibody and cell-mediated immune responses for efficacy. Further, the data support an immunomodulatory effect for probiotic B. toyonensis and imply that enhance effect on the immune response against a BoHV-5 recombinant vaccine in mice.
Mixed microbial cultures create sour beers but many brewers do not know which microbes comprise their cultures. The objective of this work was to use deep sequencing to identify microorganisms in sour beers brewed by spontaneous and non-spontaneous methods. Twenty samples were received from brewers, which were processed for microbiome analysis by next generation sequencing. For bacteria, primers were used to amplify the V3-V4 region of the 16S rRNA gene; fungal DNA detection was performed using primers to amplify the entire internal transcribed spacer region. The sequencing results were then used for taxonomy assignment, sample composition, and diversity analyses, as well as nucleotide BLAST searching. We identified 60 genera and 140 species of bacteria, of which the most prevalent were Lactobacillus acetotolerans, Pediococcus damnosus, and Ralstonia picketti/mannitolilytica. In fungal identification, 19 genera and 26 species were found, among which the most common yeasts were Brettanomyces bruxellensis and Saccharomyces cerevisiae. In some cases, genetic material from more than 60 microorganisms was found in a single sample. In conclusion, we were able to determine the microbiomes of various mixed cultures used to produce beer, providing useful information to better understand the sour beer fermentation process and brewing techniques.
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