Viability of Lactobacillus plantarum and Lactobacillus pentosus isolated from solid waste of soy milk as candidate probiotic for poultry

Anggraeni, Sylvia; Husmaini, H; Sabrina, Saima; Zulkarnain, Z; Rossi, Evy

doi:10.1088/1755-1315/497/1/012049

Cited by 5 publications

(6 citation statements)

References 12 publications

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“…The occurrences of Bacillus substilis strain 168 (B), Lactobacillus plantarum strain ZS2058 (L) and Saccharomyces cerevisiae strain YJM 555 (Y) as indigenous organisms supported the findings of many researchers [18][19][20][21]. The occurrences of these organisms could be attributed to favourable and optimum environmental conditions which is suitable for the survival and multiplication of the organisms.…”

Section: Discussionsupporting

confidence: 80%

Characterization of the indigenous fermenters for the production of fermented condiments from soybean seeds

CM¹,

CN²,

EN³

et al. 2022

World J. Adv. Res. Rev.

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Several studies have shown that most condiments consumed in Nigeria today are produced from allochtonous microorganisms, and these organisms are usually associated with diseases or create negative impacts into the condiments. Several attempts have been made in order to control this ugly situation but there is still controversial thought in the choice of microorganism to be used in order to produce a non-toxic and palatable condiment. The aim of this study was to isolate and characterize the indigenous fermenters for the production of fermented condiments from soybean seeds. Soybean (Glycine max) sample were gotten from the market and were transferred aseptically to the laboratory for further analysis, the samples were prepared and fermented in a wrapped Thaumatococcus danielli leaves (called Uma in Igbo and Ewe eran in Yoruba). The specific microbial genera were enumerated on appropriate selected media and identified using standard identification parameters with the aid of identification and taxonomic manuals. Soybean sample was fermented with indigenous microorganisms isolated from 7 days old fermented soybean sample. This was oven-dried, pulverized and packaged in a cleaned sterile screw capped container. Lactobacillus plantarum strain ZS 2058 (L), Bacillus subtilis strain 168 (B) and Saccharomyces cerevisiae strain YJM555 (Y) were the indigenous microbes isolated from the 7 days locally fermented soybean and these were used for the production of light to dark brown condiments with water activity ranging from 0.27 – 0.37 for the fermented soybean in the plate and 0.22 - 0.36 for the fermented soybean wrapped with Thaumatococcus danielli leaves (called “uma” in Igbo and “ewe eran” in Yoruba). It was observed that the condiments produced using indigenous consortium of BLY was significantly (p<0.05) more preferable to the ones produced from single strain. Therefore this study has shown indigenous B, L, Y, BL and BLY produced good and palatable condiments from fermented soybean.

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Section: Discussionsupporting

confidence: 80%

Characterization of the indigenous fermenters for the production of fermented condiments from soybean seeds

CM¹,

CN²,

EN³

et al. 2022

World J. Adv. Res. Rev.

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“…Broiler chickens with probiotics containing LAB can reduce feed consumption, increase body weight gain, reduce feed conversion and reduce cholesterol levels. Based on the results [5], it is known that giving LAB can reduce feed consumption, increase body weight gain, reduce feed conversion and reduce cholesterol levels. The addition of probiotics, whether in the form of a single strain or a combination of strains, in the context of commercial chicken production has been found to have beneficial effects on various aspects.…”

Section: Introductionmentioning

confidence: 99%

Effect of Pediococcus acidilactici BK01 as probiotic on performance broiler chicken

Harun,

Melia,

Pratama

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Pediococcus acidilactici is classified as a strain of lactic acid bacteria with probiotic properties. The utilization of probiotics within the livestock industry is anticipated to enhance the performance of broiler chickens, particularly in terms of augmenting body weight and feed intake. This study aims to investigate the impact of administering Pediococcus acidilactici BK01 (PA). The present study employed a Completely Randomized Design (CRD) consisting of three treatments and six repetitions, spanning a rearing period of up to 32 days. The recorded criteria encompassed feed consumption, body weight gain, and feed conversion in broiler chickens. The probiotics were administered via oral force-feeding, adhering to the prescribed treatment doses (A = none; B = 1 ml; C = 2 ml). The study’s findings demonstrated a statistically significant (P<0.01) reduction in feed consumption while administering a 2 ml dosage of Pediococcus acidilactici. The subjects’ body weight increase and feed conversion were not significantly affected (P>0.05) by the consumption and administration of 1 ml and 2 ml of Pediococcus acidilactici. This study determined that administering 2 ml of Pediococcus acidilactici resulted in favorable broiler performance, reducing feed consumption. The average feed consumption was found to be 2210.78.

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“…The substances contained in bacteriocins are proteins that can be degraded by proteolytic enzymes [8]. Bacteriocin used as a preservative, can be obtained from lactic acid bacteria (LAB) isolated from various sources such as palm sap [11], whey [12], and solid waste of soymilk production [13]. Some LABs that produce bacteriocins are Lactobacillus pentosus [14], L. plantarum [15], and other microorganisms such as Pectobacterium carotovorum subsp.…”

Section: Introductionmentioning

confidence: 99%

Effect of adding bacteriocin from Lactobacillus pentosus strain MIL 195 on the quality of chicken sausage as an alternative natural preservative

Efendi,

Restuhadi,

Hasibuan

et al. 2024

BIO Web Conf.

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One of the preservatives often used in processed meat, such as sausages, is nitrite; however, bacteriocins produced by lactic acid bacteria (LAB) offer a natural concentration of bacteriocin from Lactobacillus pentosus st MIL 195 to use as a natural preservative for chicken sausages. A completely randomized design was employed with five bacteriocin concentrations (0.0%, 0.2%, 0.3%, 0.4%, and 0.5% v/w) and three replications. Parameters analyzed included water content, ash, fat, protein, total LAB count, and sensory characteristics. The results indicated that 0.4% bacteriocin provided the most effective preservation. After nine days, these sausages met SNI-01-3820-2015 quality standards, exhibiting 57.52% water content, 2.54% ash, 15.40% protein, 5.55% fat, and a total microbial count of 5.23 log cfu.g-1. Sensory analysis revealed a grayish-white color, a slightly chicken aroma, a slightly meaty taste, and a chewy texture. Importantly, consumer preference was highest for sausages treated with 0.4% bacteriocin. Bacteriocins can inhibit the growth of spoilage bacteria; therefore, the effect can extend the shelf life of food goods and improve food security.

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Viability of Lactobacillus plantarum and Lactobacillus pentosus isolated from solid waste of soy milk as candidate probiotic for poultry

Cited by 5 publications

References 12 publications

Characterization of the indigenous fermenters for the production of fermented condiments from soybean seeds

Characterization of the indigenous fermenters for the production of fermented condiments from soybean seeds

Effect of Pediococcus acidilactici BK01 as probiotic on performance broiler chicken

Effect of adding bacteriocin from Lactobacillus pentosus strain MIL 195 on the quality of chicken sausage as an alternative natural preservative

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