Probiotics: Symbiotic Relationship with the Animal Host.

Antibiotic growth-promoters in animal feeding are known to generate bacterial resistance on commercial farms and have proven deleterious effects on human health. This review addresses the effects of probiotics and their symbiotic relationship with the animal host as a viable alternative for producing healthy meat, eggs, and milk at present and in the future. Probiotics can tolerate the conditions of the gastrointestinal tract, such as the gastric acid, pH and bile salts, to exert beneficial effects on the host. They (probiotics) may also have a beneficial effect on productivity, health and wellbeing in different parameters of animal performance. Probiotics stimulate the native microbiota (microbes that are present in their place of origin) and production of short-chain fatty acids, with proven effects such as antimicrobial, hypocholesterolemic and immunomodulatory effects, resulting in better intestinal health, nutrient absorption capacity and productive responses in ruminant and non-ruminant animals. These beneficial effects of probiotics are specific to each microbial strain; therefore, the isolation and identification of beneficial microorganisms, as well as in vitro and in vivo testing in different categories of farm animals, will guarantee their efficacy, replicability and sustainability in the current production systems.

Repercussion of microbial additive on the productive, Zoometric and diarrheal incidences of piglets / Repercusión de aditivos microbianos en el comportamiento productivo, zoométrico e incidencia diarreica de lechones

Abstract Objective. To evaluate the impact of two microbial additives on the productive behavior, zoometric, incidence of diarrhea and mortality of post-weaning piglets. Materials and methods. A total of 120 piglets (Duroc / Yorkshire / Landrace) were used, divided into three groups of 40 animals each, control (T1); microbial preparation A (T2) and microbial preparation B (T3). The T2 contained Lactobacillus acidophilus, Lactobacillus bulgariccus y Streptoccus thermophilus. The T3 was composed of microorganisms of T2 plus Saccharomyces cerevisiae and Kluyveromyces fragilis (L-4 UCLV). We used a completely randomized design where we evaluated, live weight, daily mean gain, height: raised at the cross, raised to the rump, body length, for both sexes and diarrheal incidence and mortality. Results. Live weight in the offspring (males and females) consuming microbial additives were higher and of these were higher in T3. Regarding the average daily gain, the largest increases were found in T3 group. Elevated to the cross, raised to the rump and length of body was greater (p<0.05) in T2 and T3 at birth; while at the end of the study in T3 it was superior. The incidence of diarrhea was higher (p<0.05) in the control group. The animals of the groups that consumed microbial preparation had no deaths during the study. Conclusions. The use of the microbial additives evaluated had a positive effect on the productive and zoometric behavior of the piglets. In addition, the reduction of the incidence of diarrhea and mortality of the animals was achieved.

Resumen Objetivo. Evaluar la repercusión de dos aditivos microbianos en el comportamiento productivo, zoométricos, incidencia de diarreas y mortalidad de lechones post-destete. Materiales y métodos. Se emplearon 120 lechones (Duroc/Yorkshire/Landrace), distribuidos en tres grupos de 40 animales cada uno, control (T1); preparado microbiano A (T2) y preparado microbiano B (T3). El T2 contenía Lactobacillus acidophilus, Lactobacillus bulgariccus y Streptoccus thermophilus. El T3 estuvo compuesto por microorganismos del T2 más Saccharomyces cerevisiae y Kluyveromyces fragilis (L-4 UCLV). Se utilizó un diseño completamente aleatorizado donde se evaluó, peso vivo, ganancia media diaria, talla: alzada a la cruz, alzada a la grupa, largo de cuerpo, para ambos sexos e incidencia diarreica y mortalidad. Resultados. Peso vivo en las crías (machos y hembras) que consumieron aditivos microbianos fueron superiores y de estos fueron mayores en el T3. En cuanto a la ganancia media diaria, los mayores incrementos se encontraron en el grupo T3. Alzada a la cruz, alzada a la grupa y largo de cuerpo fue mayor (p<0.05) en el T2 y T3 en el nacimiento; mientras que al final del estudio en el T3 fue superior. La incidencia de diarrea fue mayor (p<0.05) en el grupo control. Los animales de los grupos que consumieron preparado microbiano no presentaron muertes durante el estudio. Conclusiones. El uso de los aditivos microbianos evaluados produjo un efecto positivo en el comportamiento productivo y zoométrico de los lechones. Así mismo, se logró la reducción de la incidencia de diarreas y mortalidad de los animales.

Obtaining, characterization and evaluation of two candidate preparations for probiotics developed with agroindustrial waste / Obtención, caracterización y evaluación de dos preparados candidatos a probióticos desarrollados con residuos agroindustriales

ABSTRACT Objective. Obtain, characterize and evaluate two bio-prepares developed from the sugar cane molasses - orange vinasse fermented with yeast and/or lactic acid bacteria. Materials and methods. A completely randomized design was used, with five repeats per treatment. The evaluated treatments were: T1, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus y T2, the previous bacteria plus Saccharomyces cerevisiae and Kluyveromyces fragilis (L-4 UCLV). The previous mentioned microorganisms were inoculated in a substratum compounded by molasses - vinasse and these were incubated at 37°C for 24 hours. To the bioprepares, physiochemical, microbiological and in vitro tests was made to evaluate the probiotic capacity. Results. Both bioprepares presented a dark brown color, sweet and a pH lesser than 4. The bromatological and microbiologic development were higher (p>0.05) in T2. Both bioprepares the viability was higher than 92%. in vitro tests two bioprepares were resistant to an acid pH, bile salts, broad spectrum of microbial activity and inhibitory effect to E. coli, Salmonella spp. and S. aureus. Conclusions. The bioprepares obtained from sugar cane molasses - orange vinasse fermented with yeast and lactic acid bacteria manifested physiochemical and microbiologic properties appropriated to probiotic products. In in vitro tests, their potential was demonstrated as a probiotic.

RESUMEN Objetivo. Obtener, caracterizar y evaluar dos biopreparados desarrollados a partir de melaza de caña de azúcar - vinaza de naranja fermentados con levaduras y/o bacterias ácido lácticas. Materiales y métodos. Se utilizó un diseño completamente aleatorizado con cinco repeticiones por tratamiento. Los tratamientos evaluados fueron: T1, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus y T2, las bacterias anteriores más Saccharomyces cerevisiae y Kluyveromyces fragilis (L-4 UCLV). En un sustrato compuesto por melaza- vinaza se inocularon los microorganismos anteriormente mencionados y estos fueron incubados a 37ºC por 24 h. Se les determinaron a los biopreparados los parámetros fisicoquímicos, microbiológico y se realizaron las pruebas in vitro para evaluar la capacidad probiótica. Resultados. Ambos biopreparados presentaron un color marrón oscuro, dulzón y con pH inferior a 4. El comportamiento bromatológicos y microbiológicos fueron mayores (p>0.05) en el T2. En ambos biopreparados la viabilidad fue superior a 92%. En pruebas in vitro, ambos biopreparados fueron resistentes a pH ácido, sales biliares, amplio espectro de actividad antimicrobiana y efecto inhibitorio a la E. coli, Salmonella spp. y S. aureus. Conclusiones. Los biopreparados obtenidos a partir de melaza de caña de azúcar-vinaza de naranja fermentados con levaduras y/o bacterias ácido lácticas demostraron propiedades físicoquímicas, microbiológicas apropiadas para productos probióticos. En las pruebas in vitro, se demostró su efecto potencial como probiótico.

Isolation, characterization and evaluation of probiotic lactic acid bacteria for potential use in animal production.

In livestock production, lactic acid bacteria (LAB) are the most common microorganisms used as probiotics. For such use, these bacteria must be correctly identified and characterized to ensure their safety and efficiency. In the present study, LAB were isolated from broiler excreta, where a fermentation process was used. Nine among sixteen isolates were identified by biochemical and molecular (sequencing of the 16S rRNA gene) methods as Lactobacillus crispatus (n=1), Lactobacillus pentosus (n=1), Weissella cibaria (n=1), Pediococcus pentosaceus (n=2) and Enterococcus hirae (n=4). Subsequently, these bacteria were characterized for their growth capabilities, lactic acid production, acidic pH and bile salts tolerance, cell surface hydrophobicity, antimicrobial susceptibility and antagonistic activity. Lactobacillus pentosus strain LB-31, which showed the best characteristics, was selected for further analysis. This strain was administered to broilers and showed the ability of modulating the immune response and producing beneficial effects on morpho-physiological, productive and health indicators of the animals.

Identification and in vitro screening of avian yeasts for use as probiotic.

UNLABELLED: The objective of this study was to isolate and identify yeast strains from broilers excreta and to evaluate in vitro their potential for probiotic use in animal production. METHODS AND RESULTS: Nine yeast strains were isolated and presumptively pre-identified by biochemical assays. These isolates were grouped in six different molecular profiles using PCR-fingerprinting technique. Each profile was identified by sequencing of the D1/D2 domains of the large subunit of the 26S rRNA gene. These yeasts were identified as: Trichosporon sp. (LV-2), Wickerhamomyces anomalus (LV-6), Pichia kudriavzevii (LV-8), Kodamaea ohmeri (LV-9) and Trichosporon asahii (LV-10). A pre-screening of the strains for probiotic use was based on their ability to agglutinate pathogenic micro-organisms. These yeast strains were characterized for specific growth rate, duplication time, their cell surface hydrophobicity, medium acidification, resistance to low pH (2.0, 2.5 and 3.0) and concentrations of bile salts (0.3% and 0.6%). The isolate of W. anomalus (LV-6) had the highest agglutinating and adherence capacity, a growth rate of 2.07×10(8) cfu/mL in 24 h at 30 °C, decreasing the medium pH from 6.5 to 5.23, a 25% hydrophobicity and an elevated capacity to grow under stress conditions. CONCLUSIONS: W. anomalus strain LV-6 showed the best characteristics for use as a probiotic candidate. SIGNIFICANCE AND IMPACT OF THE STUDY: The data from this study helped in choosing a probiotic candidate from yeast to use in broiler production.