Combining a probiotic with organic salts presents synergistic in vitro inhibition against aquaculture bacterial pathogens

Bolívar, Norha; Legarda, Esmeralda Chamorro; Seiffert, Walter Quadros; Andreatta, Edemar Roberto; Vieira, Felipe do Nascimento

doi:10.1590/1678-4324-2018160694

Cited by 5 publications

(3 citation statements)

References 31 publications

(36 reference statements)

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“…Lactic acid bacteria find applications in a combination with organic salts. According to Bolivar et al (2018), the organic salts namely butyrate, propionate, succinate, citrate, formate, fumarate, glutamate, and acetate could be used in combination with probiotics in order to inhibit the growth of Vibrio alginolyticus, A. hydrophila, E. coli, P. aeruginosa, and Streptococcus agalactiae. The lactic acid strains show their antibacterial capacity combined with mineral elements.…”

Section: Synergistic Effect Of Lab Antimicrobials With Other Compoundsmentioning

confidence: 99%

Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products

Sharma

Fidan²,

Özoğul³

et al. 2022

Front. Microbiol.

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Chicken and seafood are highly perishable owing to the higher moisture and unsaturated fatty acids content which make them more prone to oxidation and microbial growth. In order to preserve the nutritional quality and extend the shelf-life of such products, consumers now prefer chemical-free alternatives, such as lactic acid bacteria (LAB) and essential oils (EOs), which exert a bio-preservative effect as antimicrobial and antioxidant compounds. This review will provide in-depth information about the properties and main mechanisms of oxidation and microbial spoilage in chicken and seafood. Furthermore, the basic chemistry and mode of action of LAB and EOs will be discussed to shed light on their successful application in chicken and seafood products. Metabolites of LAB and EOs, either alone or in combination, inhibit or retard lipid oxidation and microbial growth by virtue of their principal constituents and bioactive compounds including phenolic compounds and organic acids (lactic acid, propionic acid, and acetic acid) and others. Therefore, the application of LAB and EOs is widely recognized to extend the shelf-life of chicken and seafood products naturally without altering their functional and physicochemical properties. However, the incorporation of any of these agents requires the optimization steps necessary to avoid undesirable sensory changes. In addition, toxicity risks associated with EOs also demand the regularization of an optimum dose for their inclusion in the products.

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Section: Synergistic Effect Of Lab Antimicrobials With Other Compoundsmentioning

confidence: 99%

Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products

Sharma

Fidan²,

Özoğul³

et al. 2022

Front. Microbiol.

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“…It has been reported that synergistic activities between OA may occur and provide a broader spectrum of antimicrobial protection than the exclusive use of one type of OA [5,6,9,28,32,35]. Probably, this synergy favored tolerance to V. harveyi, since the present study showed low mortality and minor changes in organs and tissues, especially in hepatopancreas [13,34], since only Grade I rupture and collapse of hepatopancreatic tubules was observed in organisms fed with 3,000 and 5,000 ppm of BACTI-NIL®AQUA during the efficacy test.…”

Section: Histological Analysismentioning

confidence: 99%

Efficacy of BACTI-NIL®AQUA in Experimental infection with Vibrio parahaemolyticus in juvenile of Litopenaeus vannamei

et al. 2022

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This work aims to evaluate looks at the antibacterial efficacy of BACTI-NIL®AQUA when added to the feed of Penaeus vannamei in experimental infection with Vibrio parahaemolyticus (M0904AHPND+strain). Results show that adition of BACTI-NIL®AQUA at 3,000 and 5,000 part per million (ppm), causes inhibition growth zones of 15.00 ± 0.50 milimeters (mm) and 17.00 ± 0.30 mm, respectively. The challenge with V. parahaemolyticus resulted in 60% survival for organisms fed doses 3,000 ppm of BACTI-NIL®AQUA and 60% for those fed 5,000 ppm of BACTI-NIL®AQUA, resulting in twice the amount of survival as opposed to 13.33% (4 organism) in the positive control at 24 hours post-infection. Histopathological alterations in the hepatopancreas with hemocytic infiltration within the intertubular connective tissue were observed. Also, tubules with severe cell detachment and tubular atrophy were detected in the positive control organisms, and organisms treated with of BACTI-NIL®AQUA only had vermiform structures in the tubular lumen, cell detachment and infiltration of hemolymph in intertubular connective tissue. According to the analysis of the studied variables, it can be concluded that of BACTI-NIL®AQUA is a promising alternative for V. parahaemolyticus control in shrimp culture.

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“…The use of probiotics along with organic salts, such as additives for prevention of pathogens, can be a very useful tool to be careful for rabbit's production thus avoiding the avoidable use of antibiotics and accordingly producing a positive impact in the productive sector. Since few studies on the combined use of probiotics and organic salts have been reported (Bolivar et al, 2018) who evaluate the effect of linking a probiotic with organic salts presents synergistic in vitro suppression against aquaculture bacterial pathogens.…”

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confidence: 99%

EFFECT OF ADDITION OF Saccharomyces cerevisiae AND/ OR SODIUM BUTYRATE ON GROWTH PERFORMANCE AND BLOOD BIOCHEMICALS IN GROWING RABBITS

Awad

El-Hamid

Azoz

et al. 2019

Egyptian Journal of Rabbit Science

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A factorial design was conducted to evaluate the effect of live dried yeast (Saccharomyces cerevisiae) (SC) and sodium butyrate (SB) on growth and physiological performance of growing New Zealand White)NZW(rabbits. Sixty weaned rabbits were specified indiscriminate into six equal groups were fed for eight weeks. All trail groups were fed a uniform rabbit's pelleted diet, (1) basal diet control, (2) basal diet plus 0.3 g sodium butyrate (SB), (3) basal diet plus 0.5g SB, (4) basal diet plus 0.1% Saccharomyces cerevisiae (SC), (5) basal diet plus 0.1g SC plus 0.3g SB and (6) basal diet plus 0.1g SC plus 0.5g SB. Data of growth performance, pH, ammonia-N (NH 3-N) and volatile fatty acid (VFA) production of cecal content, digestibility and nutritive value, nitrogen balance and blood biochemical were analyzed in 2×3 factorial design. The results revealed that feed additives as SC and SB used alone improved significantly body weight (BW) and body weight gain (BWG) as compared to the control group. Addition the basal diet with 0.1 SC revealed (P<0.05) improved in feed conversion ratio (FCR). Cecum pH did not (P>0.05) effect by SC and SB or their mix supplementation. Using mixture of SC and SB or alone gave a positive results on the volatile fatty acids (VFA) concentration vs control group. The opposite trend was noted in NH3-N concentration, which was (P<0.05) decreased related to control one. Rabbits fed diets containing 0.1 SC caused (P<0.05) to improve in dry matter (DM), organic matter (OM), crude protein (CP), crude fiber (CF) and Nitrogen free extract) NFE (digestibility and nutritive value of DCP. Growing rabbits fed SB at 0.3 and 0.5g / Kg diet (P<0.05) increased the CP digestibility, nutritive value of DCP. Addition SC in rabbits diets initiated observable increased (P<0.01) in serum total protein (TP) and Glob vs control. Also, lipid profile as Cholesterol (CHO), TG low and High density lipoprotein (HDL) was decrease (P<0.01) vs control. Also, 0.5g SB

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Combining a probiotic with organic salts presents synergistic in vitro inhibition against aquaculture bacterial pathogens

Cited by 5 publications

References 31 publications

Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products

Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products

Efficacy of BACTI-NIL®AQUA in Experimental infection with Vibrio parahaemolyticus in juvenile of Litopenaeus vannamei

EFFECT OF ADDITION OF Saccharomyces cerevisiae AND/ OR SODIUM BUTYRATE ON GROWTH PERFORMANCE AND BLOOD BIOCHEMICALS IN GROWING RABBITS

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