Specific composition of indigenous microflora (Lactobacillus spp., Bifidobacterium spp., Lactococcus spp.) in farm animals

Abstract

To maintain a stable composition of the gastrointestinal tract microflora in farm animals it is necessary to use probiotic agents to ensure the full functioning of the digestive, hormonal, and immune systems of the body. Most modern probiotics include lactic acid bacteria and bifidobacteria, which are the most physiologically valuable components of a healthy organism’s an indigenous microflora. The aim of this study was to provide indication and identification from the milk of healthy cows and gastric tract of healthy pigs and calves of the genus bacteria Lactobacillus, Bifidobacterium, and Lactococcus. The objects of research were cultures of microorganisms isolated from cows milk (82), the gastrointestinal tract of cattle (317), and piglets of different age groups (114). Bacteriological studies were carried out on the basis of the veterinary sanitation and parasitology laboratory of the National Scientific Center "Institute of Experimental and Clinical Veterinary Medicine" (Kharkiv) in accordance with current regulatory documents. According to the research of the gastrointestinal tract of clinically healthy calves and piglets isolated and typified to 317 and 114 cultures of microorganisms, the species composition of the microflora (82 bacterial cultures) of the cisternous and parenchymatous milk of clinically healthy cows was determined. A total of 513 isolates of microorganisms were isolated, including: Enterobacter spp. –2 (0,39%), Staphylococcus spp. – 7 (1,37%), Bacillus spp. – 11 (2,14%), Enterococcus spp. – 33 (6.43%), Lactococcus spp. – 75(14,62%), Bifidоbacterium spp. – 170 (33,14%), and Lactobacillus spp. – 215 (41,91%). In the study of the biological properties of isolated microorganisms Lactobacillus spp. (215) established their species identity: L. brevis – 7 (3.26%), L. delbrueckii – 9 (4,19%), L. acidophilus – 21 (9,77%), L. fermentum – 23 (10,69%), L. casei – 57 (26,51%), and L. plantarum – 98 (45.58%). Cultures of Bifidobacterium spp. (170) belong to B. suis – 2 (1,18%), B. breve – 7 (4,12%), B. lactentis – 15 (8,82%), B. bifidum – 21 (12,35%), B. longum – 22 (12,94%), B. infantis – 25 (14,71%), and B. adolescentis – 78 (45,88%). From samples of biological material of farm animals, 75 cultures of the genus Lactococcus spp. were isolated (75) of which Lactococcus lactis is representative. Isolated bacteria Lactobacillus spp., Bifidobacterium spp. and Lactococcus spp. promising when creating innovative probiotic products for farm animals.

Geraniol-a potential alternative to antibiotics for bovine mastitis treatment without disturbing the host microbial community or causing drug residues and resistance

“…These results suggest that geraniol could be used to treat cow mastitis more mildly. In a previous study, geraniol significantly improved the relative abundance of Lactobacillus and Bifidobacterium , the common probiotics in farm animals known for enhancing the immunity of dairy cows, increasing milk yield, and reducing pathogenic bacteria during livestock breeding ( Paliy et al., 2020 ; Markowiak and Śliżewska, 2018 ). Nagahata et al.…”

Development of technical regulations for the capsulated probiotic manufacture

“…Lactobacilli and bifidobacteria are the best known microorganisms that are used as the basis for probiotic biologics (Forssten et al, 2011;Paliy et al, 2020c). Lactic and acetic acids are the main end products of their metabolism (Tejero-Sariñena et al, 2012).…”

“…Glucose, lactose, aerosil, starch and intestinal soluble capsules were used in various ratios as constituents of the probiotic. Cultivation of lactobacilli and bifidobacteria was carried out on MRS agar and Blaurock nutrient medium as well as on a skim milk at 37 °C for 24-72 hours (Süle et al, 2014;Hayek et al, 2019;Paliy et al, 2020c). A lyophilic drying of lactic acid bacteria was carried out on the "LZ-4527" installation according to the following technological regime: the temperature increased from minus 72 °C to 26 °C.…”

Study of the stability of the main indicators of probiotic cultures Lactobacillus рlantarum No. 7 and Bifidobacterium adolescentis no. 17 in the bacterial mixture during storage

“…У результаті зниження рівня пробіотичних бактерій, зокрема лактобактерій та біфідобактерій, порушуються процеси травлення, погіршується всмоктування речовин, знижується стійкість кишечника до надлишкового заселення його умовно-патогенними та патогенними мікроорганізмами [6,7].…”