Isolation and Identification of Lactic Acid Bacteria Lactococcus Lactis Subsp. Lactis With Antimicrobial Properties

Stoyanova, L. G.

doi:10.26897/0021-342x-2017-5-41-61

Cited by 9 publications

(9 citation statements)

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“…Many foodborne diseases can be transmitted along the food chain. In the available literature, salmonella and campylobacteria are poultry bacteria that are most often responsible for human foodborne diseases (Stoyanova, 2017;Zhanabayeva et al, 2021). Not only chicken-like, but also goose-like domestic birds are susceptible to diseases.…”

Section: Development and Prospects Of The Poultry Industrymentioning

confidence: 99%

“…In Europe, permission for the use of microorganisms as animal feed additives is subject to strict regulation (Damien et al, 2015). An important criterion for evaluating the effectiveness of strains is the spectrum of its antimicrobial action, that is, activity against different groups of microorganisms (Stoyanova, 2017).…”

Section: Antibiotics and Their Alternatives In Poultry Farmingmentioning

confidence: 99%

“…Thus, lactococci isolated from the milk of Buryat and Iranian national lactic acid drinks of mixed lactic acid and alcoholic fermentation (similar to shubat) were distinguished by a high level of inhibitory activity, had a wider spectrum of antibacterial action relative to industrial products (Zouari et al, 2020). They effectively suppressed the growth of both gram-positive and gramnegative bacteria, and showed a fungicidal effect -suppressed the growth of mycelial fungi and yeast (Stoyanova, 2017). It follows from the results of these studies that the diversity of strains having different geographical origin and having similar functional capabilities is a consequence of the specific conditions that are formed in the ecological environment of their habitat.…”

Section: Investigation Of the Effectiveness Of Shubat Probioticsmentioning

confidence: 99%

“…Lactic acid bacteria can replace antibiotics in poultry farming (Stoyanova, 2017;Abbas Hilm, 2010) and play a role in the prevention and treatment of certain diseases, which would lead to a gradual decrease in the number of antibiotics and other antimicrobials, which is extremely important for the development of environmentally friendly food (Dikhanbayeva et al, 2019). In addition, the colonization of the gastrointestinal tract of animals and birds with beneficial microflora would allow for a high growth rate, reduce morbidity, and increase the economic efficiency of the industry.…”

Section: Introductionmentioning

confidence: 99%

“…To create the safest, most effective probiotic drugs with a rational cost, research and comparative analysis of various compositions of microorganisms are necessary. Microbiological preparations isolated from cow and mare milk are widespread (Stoyanova, 2017). But back in the 1980s, I.U.…”

Section: Introductionmentioning

confidence: 99%

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Fermented camel milk as a probiotics source for poultry farming

et al. 2022

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Currently, antibiotics are increasingly becoming the object of close attention due to the potential development of antibioticresistant pathogens after prolonged use, the use of antimicrobials also seriously pollutes the environment and destroys the ecological balance of nature. Feed antibiotics have been banned in the EU since 2006, and there is an active discussion of draft laws in this area in Russia. The poultry industry ranks second in the world in terms of output, so it is important to ensure the health of livestock and product safety. Since the purpose of this study is to investigate the effectiveness of the use of lactic acid bacteria (LAB) strains isolated from shubat (fermented camel milk) for the tasks and problems of the poultry industry, the theoretical basis of the study includes the analysis of research papers and statistical reports on the problems of the industry, the use of antibiotics in animal husbandry, and lactic acid bacteria as possible alternatives. The final part is devoted to the analysis of the practical studies results comparing different types of milk, their microbiological composition, and the advantages of shubat for the probiotics production for poultry. Due to the peculiarities of camel milk and the "ethnicity" of shubat, quantitative and qualitative data of isolated microorganisms from these products have advantages over other species.

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Section: Development and Prospects Of The Poultry Industrymentioning

confidence: 99%

Section: Antibiotics and Their Alternatives In Poultry Farmingmentioning

confidence: 99%

Section: Investigation Of the Effectiveness Of Shubat Probioticsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Fermented camel milk as a probiotics source for poultry farming

et al. 2022

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The Antimicrobial Activity of Metabolite Complexes of Lactobacilli against Pseudomonas aeruginosa

Kishilova,

Kolokolova,

Rozhkova

2024

BIOPHYSICS

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Microbiome and Metabiotic Properties of Kefir Grains and Kefirs Based on Them

2022

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— The analysis of the literature on the microbiome composition and metabolic properties of kefir available at the RSCI and Web of Science was carried out. Kefir has been used by humans for centuries. It is a useful product of mixed lactic and alcoholic fermentation, produced using evolutionally established associative cultures, collected in an aggregated state termed kefir grains. General characterization of kefir grains from the territorial zones of different continents (Russia, Europe, Asia, and America) is provided. The methods for differentiation and identification of individual species are described, as well as their interactions within the community. The diversity of microbial composition of kefir grains depending on local cultivation conditions and storage processes is shown. The microorganisms present in kefir have a number of properties that determine their metabolism, interaction in the community, beneficial effects on human health and immune system, which is important for the prevention and control of bacterial and viral infections, especially during the COVID-19 pandemic.

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Isolation and Identification of Lactic Acid Bacteria Lactococcus Lactis Subsp. Lactis With Antimicrobial Properties

Cited by 9 publications

References 0 publications

Fermented camel milk as a probiotics source for poultry farming

Fermented camel milk as a probiotics source for poultry farming

The Antimicrobial Activity of Metabolite Complexes of Lactobacilli against Pseudomonas aeruginosa

Microbiome and Metabiotic Properties of Kefir Grains and Kefirs Based on Them

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