In vitro screening of putative probiotics and their dual beneficial effects: To white shrimp (Litopenaeus vannamei) postlarvae and to the rearing water

Cai, Yan; Yuan, Wei; Wang, Shifeng; Guo, Wei; Liu, An; Wu, Yue; Chen, Xin; Ren, Zhuling; Zhou, Yongcan

doi:10.1016/j.aquaculture.2018.08.024

Cited by 62 publications

(29 citation statements)

References 73 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In this study, although freeze‐dried Bacillus probiotics were incorporated in diets rather than directly to culture water, they can spread in the water column and provide a beneficial impact. Likewise, Cai et al () isolated dual Bacillus species ( B. flexus and B. licheniformis ) and demonstrated that, when administrated to shrimp, L. vannamei at 10 9 CFU/g diet, these probiotics improved COD and total ammonia‐nitrogen concentrations in rearing water. Bacillus species, e.g., B. subtilis , B. cereus and B. licheniformis , can help in mineralization of ammonia‐nitrogen and nitrite‐nitrogen to prevent the build‐up of nitrogenous wastes via nitrification and/or aerobic denitrification, subsequently water quality improved (Kim et al, ; Nimrat et al, ).…”

Section: Discussionmentioning

confidence: 99%

Improvement of growth performance, water quality and disease resistance against Vibrio harveyi of postlarval whiteleg shrimp ( Litopenaeus vannamei ) by administration of mixed microencapsulated Bacillus probiotics

et al. 2019

View full text Add to dashboard Cite

The objective of this study was to investigate the effects of mixed Bacillus on growth, water quality and disease resistance against Vibrio harveyi in whiteleg shrimp (Litopenaeus vannamei). Postlarval shrimp (PL30) were fed with (a) a basal diet (the control), (b) a diet containing mixed freeze‐dried Bacillus probiotics (FB) and (c) addition of mixed microencapsulated Bacillus probiotics (MB) in culture water. Addition of FB and MB probiotics improved (p < .05) growth, feed efficiency, survival and culture water quality (ammonia and nitrite) compared to the control group although there was no difference (p > .05) between the two treated groups. Bacillus numbers in gastrointestinal tracts and culture water of FB‐ and MB‐administrated shrimp were higher (p < .05) than in the control. After a 30‐day culture, shrimp were infected with V. harveyi and monitored for 10 days. A significant reduction (p < .05) in cumulative mortality was observed in FB‐ and MB‐supplemented shrimp (43.24% and 45.05%, respectively), compared to the control (63.06%). This finding demonstrated that administration of microencapsulated probiotics was as effective as freeze‐dried probiotics for improving growth, feed efficiency, survival, Bacillus in gastrointestinal tracts, water quality (ammonia and nitrite) and conferring disease resistance to V. harveyi.

show abstract

Section: Discussionmentioning

confidence: 99%

Improvement of growth performance, water quality and disease resistance against Vibrio harveyi of postlarval whiteleg shrimp ( Litopenaeus vannamei ) by administration of mixed microencapsulated Bacillus probiotics

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Similarly, Zhang et al [41] reported higher cell viability and < 1 Log cycle loss of lactobacilli strains when challenged for 4 h in pancreatin solution (pH 8.0) and 0.3% bile salts compared to SGJ. In addition, B. licheniformis LS-1, the putative probiotic culture in white shrimp aquaculture also displayed high bile salt tolerance, in relation to its viability and resistance to simulated gastric fluid (SGF) [42]. Spore suspensions of the two B. subtilis strains from iru unfortunately were acutely susceptible to the simulated gut conditions, whereas B. clausii UBBC-07 spores remained viable.…”

Section: Discussionmentioning

confidence: 99%

Phylogenetics, Safety and In Vitro Functional Properties of Bacillus Species Isolated from Iru, a Nigerian Fermented Condiment

Adewumi¹,

Grover²,

Isanbor³

et al. 2019

Microbiology and Biotechnology Letters

View full text Add to dashboard Cite

Bacillus species were isolated from iru, a traditional fermented condiment in Nigeria. Polyphasic approach was used to evaluate the phylogenetic relationship and strain sub-type of the isolated species. Additionally, the phylogenetic profiles of the species isolated from iru were compared with those of bacilli isolated from different continents. The phylogenetic diversity analysis was performed using the combination of 16S rRNA gene sequencing, ITS-PCR, ITS-PCR-RFLP, and M13 RAPD-PCR. The analysis revealed that Bacillus subtilis U170B and B. subtilis U146A isolated from iru were the closest relatives of strains belonging to the phylogeny of B. subtilis sensu stricto and were related to other bacilli isolated from different continents that had functional benefits. The two isolated species exhibited resistance to acidic pH (pH 2.0). The survival rates of B. subtilis U170B, B. subtilis U146A, and B. clausii UBBC-07 (commercial probiotic strain) cultured at pH 2.0 for 3 h were 33.45, 12.44, and 9.53%, respectively. The strains were highly tolerant to bile salts [0.3% (w/v)]. B. subtilis U170B exhibited the highest cell viability (43.45%) when cultured for 3 h in the presence of bile salts, followed by B. subtilis U146A (25%) and B. clausii UBBC-07 (18.94%). B. subtilis U170B and B. subtilis U146A did not exhibit haemolytic activity and were susceptible to different antibiotics. Additionally, these two strains exhibited weak antagonistic activity against B. cereus. The diverse wild strains of B. subtilis can be used as a safe multifunctional starter culture for the industrial production of condiments with health benefits.

show abstract

“…The protease production was observed in terms of clear zone around colonies (Hmani et al 2017) Amylase activity: for the screening of amylase production, individual colonies of each strain were spotted in Luria-Bertani (LB) medium supplemented with 1% starch. After 24h at 28°C of incubation, plates were flooded with iodine to identify activity (Cai et al 2019) Lipase activity: strains were spotted onto LB plates containing 1% olive oil and 1% Rhodamine. After incubation for 24 h at 28 °C, plates were flooded with 1% Congo red.…”

Section: Enzyme Productionmentioning

confidence: 99%

<em>In vitro</em> Assessment of the probiotic characteristics of Bacillus strains from gut of gilt-head bream, <em>Sparus aurata</em>

Jlidi

Akremi

Brabra

et al. 2021

Proceedings of MOL2NET'21, Conference on Molecular, Biomedical &Amp; Computational Sciences and Engineering, 7th Ed.

View full text Add to dashboard Cite

The rapid development of aquaculture, its intensification, and the occurrence of fish health problems on farms push to develop alternative methods to antibiotics and chemotherapy for controlling fish diseases. In this regard, the application of antibiotics as therapeutic and/or prophylactic strategies during fish production may lead to serious health and environment problems such as bacterial drug resistance development and dissemination, and food safety concerns. Probiotics may provide a potential alternative method to protect fish from opportunistic and pathologic bacteria and promote a balanced environment. Evaluating the in vitro probiotic properties of nine bacteria of aquatic or gut of gilt-head bream for their application in aquaculture. Selection was was assayed by substractive screening with several criteria including, their antimicrobial activity (Bacteriocin) against fish pathogens, tolerant to low pH and bile salts, their secretion of enzymes and finally their in vitro safety assessment Two of the nine bacteria isolated from several biotopes showed strong antibacterial activity against several pathogenic species such as Lactococcus garvieae, Vibrio anguillarum, Vibrio harveyi, Aeromonas hydrophila and Aeromonas salmonicida. These endospores-forming strains were withstand gastrointestinal conditions, produced a notable amylase, protease and lipase activities, showed high percentages of hydrophobicity, auto-aggregation and co-aggregation with fish pathogens and a strong adhesion to several fishes mucus and presented also a strong inhibition of pathogens adhesion. The tested strains showed a great heterogeneity respect to their safety and antibiotic susceptibility and were taxonomically identified by partial 16S rDNA gene sequencing. Given their antimicrobial activity against fish pathogens and their safety, some of the tested strains may be considered as potential fish probiotics, and their effectiveness will be further tested in vivo.

show abstract

In vitro screening of putative probiotics and their dual beneficial effects: To white shrimp (Litopenaeus vannamei) postlarvae and to the rearing water

Cited by 62 publications

References 73 publications

Improvement of growth performance, water quality and disease resistance against Vibrio harveyi of postlarval whiteleg shrimp ( Litopenaeus vannamei ) by administration of mixed microencapsulated Bacillus probiotics

Improvement of growth performance, water quality and disease resistance against Vibrio harveyi of postlarval whiteleg shrimp ( Litopenaeus vannamei ) by administration of mixed microencapsulated Bacillus probiotics

Phylogenetics, Safety and In Vitro Functional Properties of Bacillus Species Isolated from Iru, a Nigerian Fermented Condiment

<em>In vitro</em> Assessment of the probiotic characteristics of Bacillus strains from gut of gilt-head bream, <em>Sparus aurata</em>

Contact Info

Product

Resources

About

In vitro screening of putative probiotics and their dual beneficial effects: To white shrimp (Litopenaeus vannamei) postlarvae and to the rearing water

Cited by 62 publications

References 73 publications

Improvement of growth performance, water quality and disease resistance against Vibrio harveyi of postlarval whiteleg shrimp ( Litopenaeus vannamei ) by administration of mixed microencapsulated Bacillus probiotics

Improvement of growth performance, water quality and disease resistance against Vibrio harveyi of postlarval whiteleg shrimp ( Litopenaeus vannamei ) by administration of mixed microencapsulated Bacillus probiotics

Phylogenetics, Safety and In Vitro Functional Properties of Bacillus Species Isolated from Iru, a Nigerian Fermented Condiment

&lt;em&gt;In vitro&lt;/em&gt; Assessment of the probiotic characteristics of Bacillus strains from gut of gilt-head bream, &lt;em&gt;Sparus aurata&lt;/em&gt;

Contact Info

Product

Resources

About

<em>In vitro</em> Assessment of the probiotic characteristics of Bacillus strains from gut of gilt-head bream, <em>Sparus aurata</em>