RESUMO

Postpartum reproductive infections in cows generate significant economic losses. The use of lactic acid bacteria in animal health is an alternative tool to avoid antibiotic therapy in the prevention/treatment of bovine reproductive infections. In previous studies, 6 lactic bacteria from bovine mammary glands and vagina with beneficial, safe and technological characteristics were selected, and included in probiotic/phytobiotic formulas (combined with Malva and Lapacho extracts). In this work, probiotic and phytobiotic formulations were designed and their long-term viability determined. They were administered intravaginally to 30 females pregnant bovine pre and postpartum. The modification of the native microbiota and permanence/colonization of cultivable bacteria was evaluated, and also the safety of the designed products through the application of nutritional, clinical, hematological and biochemical parameters. The microorganisms maintained their viability up to 9 months at refrigeration temperature. The number of cultivable bacteria showed different pattern: total aerobic mesophylls increased slightly in all experimental groups, while Enterobacteriaceae increased after delivery, except in beneficial acid lactic bacteria + vegetable extract cows. Control and vegetable extract females showed the highest numbers of Enterobacteriaceae at the end of the trial (30 days postpartum). The number of lactic acid bacteria increased significantly in all the groups between 15 days pre and postpartum. The different parameters evaluated demonstrate the safety and harmlessness of the designed formulas, without producing local and systemic adverse effects in the cows.

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The production of plant-based fermented beverages has been currently focused on providing a functional alternative to vegan and/or vegetarian consumers. This study primarily targeted the development and characterization of fermented beverages made up of hydrosoluble extracts of oats, almonds, soybeans, Brazil nuts, and rice. The fermentation was carried out by lactic cultures of Bifidobacterium BB-12, Lactobacillus acidophilus LA-5, and Streptococcus thermophilus. Plant extracts were fermented at 37 °C for 12 h, with and without sucrose supplementation. The physicochemical and microbiological stability of the extracts was monitored for 28 days at 5 ± 1 °C. The composition of the fermented beverages was subsequently determined. The pH values measured at the beginning and the end of the extracts' fermentation ranged between 6.45 and 7.09, and 4.10 to 4.97, respectively. Acidity indices, expressed as a percentage of lactic acid, ranged from 0.01 to 0.06 g/100 mL at the beginning of the fermentation, and from 0.02 to 0.33 g/100 mL upon fermentation being concluded. Most fermented extracts achieved viable lactic acid bacteria counts exceeding 106 CFU/mL during storage. Sucrose supplementation did not alter the rate of bacterial growth. The findings showed that the complete replacement of dairy ingredients with water-soluble plant extracts is a potential alternative for developing a functional fermented plant-based beverage.

RESUMO

The aim of this study was to determine the evolution of total phenolic content and antioxidant activity during controlled fermentation of three different Brassicaceae and compare it with spontaneous fermentations. The two-step controlled fermentation was carried out with lactic acid bacteria selected by their biotechnological properties. The selected bacteria were genotypically identified as Leuconostoc mesenteroides ssp. jonggajibkimchii, Ln. mesenteroides ssp. dextranicum, Lactiplantibacillus plantarum ssp. argentoratensis, L. plantarum and L. pentosus. The total phenolic content did not show a trend when comparing the different fermentations; it depended on the type of extract and vegetable. The controlled fermentation exhibited higher antioxidant activity than spontaneous fermentations for all the vegetables during the process. The extracts of red cabbage exhibited a total phenolic content and antioxidant activity higher than chinese and white cabbage, regardless of the type of fermentation.

RESUMO

The deterioration of food and feed stuffs and toxic intestinal effects due to fungal colonization and concomitant production of mycotoxins is an increasing concern. The development of fungi resistance to many commonly used chemical preservatives adds further alarm. Therefore, effective detoxification methods would be useful in counteracting this problem. Biotransformation/adsorption of mycotoxins by lactic acid bacteria and their metabolites is a promising approach to minimize the deleterious effects of mycotoxins. The objective of the present study was to evaluate the beneficial effects of Lactobacillus plantarum metabolites in reducing deoxynivalenol intestinal toxicity. To achieve this aim, histological, morphometrical and oxidative stress analyses were performed in the intestinal mucosa of piglets exposed to deoxynivalenol alone or associated with two strains (SN1 and SN2) of L. plantarum subsp. plantarum metabolites. Metabolites were obtained after dichloromethane (D) or ethyl acetate (A) extraction. Jejunal explants were exposed to the following treatments for 2 and 4 h a) culture medium (control group); b) deoxynivalenol (DON, 10 µM); c) L. plantarum metabolites DSN1; d) L. plantarum metabolites DSN1+DON; e) L. plantarum metabolites DSN2; f) L. plantarum metabolites DSN2+DON; g) L. plantarum metabolites ASN1; h) L. plantarum metabolites ASN1+DON; i) L. plantarum metabolites ASN2; j) L. plantarum metabolites ASN2+DON. The metabolites were incubated 1 h previously to DON challenge (one and 3 h of exposure). Histological assessment showed DON-treated explants with villi fusion and atrophy, multifocal apical necrosis and cuboid or flattened enterocytes with 2 and 4 h of exposure, while LP metabolites groups individually or associated with DON remained like control. The density of goblet cells in villi and crypts was reduced in DON explants compared to control group with 2 and 4 h of exposure; on the other hand, a significant increase in this parameter was achieved in LP metabolites groups compared to DON. Morphometric evaluation showed no difference in villi height or crypts depth in any treated explants. Overall, oxidative stress response assessments showed that explants exposed to SN1 extracted with dichloromethane and ethyl acetate, and SN2 extracted with dichloromethane reduced superoxide anion production. In conclusion, L. plantarum metabolites induced beneficial effects in intestinal mucosa, reducing the toxic effects of DON on intestinal morphology and oxidative response.

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A diversity of yeasts and lactic bacteria were isolated from the feces of ring-tailed coaties bred in captivity and related to the production of "misha coffee". Isolation of yeasts was carried out using oxytetracycline-glucose-yeast extract agar containing 100 mg/L oxytetracycline and, lactic bacteria using de Man-Rogosa and Sharpe agar containing 20 mg/L of vancomicin. Then, isolates were biochemically analysed using API strips (ID 32C for yeasts and 50CHL for lactic bacteria) followed by 16S and 26S rRNA gene sequencing. Among the yeasts, Debaryomyces hansenii, Pichia kluyveri, Pichia kudriavzevii, and Candida sorboxilosa were the most frequent, whereas Weissella cibaria, Weissella paramesenteroides, Enterococcus thailandicus and Enterococcus faecalis were the most important lactic bacteria. Cultivation of the isolated yeasts under agitated conditions, showed that Pichia kluyveri LBFT.Lev3 (0.15 ± 0.01 h-1) and Pichia kudriavzevii LBTF.Lev7 (0.14 ± 0.01 h-1) had higher specific growth rates than Debaryomyces hansenii LBFT.Lev9 (0.09 ± 0.01 h-1), whereas cultivation of lactic bacteria under static fashion showed that Weisella paramesenteroides LBTF.Bal2 (0.16 ± 0.01 h-1) and Weisella cibaria LBTF.Bal3 (0.18 ± 0.01 h-1) had better growth than Enterococcus thailandicus LBTF.Bal1 (0.1 ± 0.015 h-1) and Enterococcus faecalis LBTF.Bal7 (0.14 ± 0.01 h-1). Additionally, evaluation of pectinolytic activity revealed that Pichia kudriavzevii LBTF.Lev7 and Debaryomyces hansenii LBFT.Lev9 were able to use pectin as carbon source for their growth. On the other hand, W. cibaria LBTF.Bal3, E. thailandicus LBTF.Bal1 and W. paramesenteroides LBTF.Bal2 showed inhibitory activity against S. mutans ATCC 35668, B. subtilis subsp. spizizenii ATCC 6633 and Staph. epidermidis ATCC 14990. Results of this study are useful for the search of potential application of the isolated yeasts and lactic bacteria in coffee and other food fermentations.

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We aimed at evaluating in vivo the probiotic potential of Lactobacillus plantarum 286 against Salmonella enterica serov. Typhimurium. Colonization capacity and antagonistic activity were determined in feces of gnotobiotic mice. Survival to infection, translocation, histopathology, IgA and cytokine levels (IL-10, IL-6, IFN-γ, TNF-α, TGF-ß) were determined both in conventional and germ-free mice followed L. plantarum 286 administration and Salmonella infection. L. plantarum 286 colonized the intestine of gnotobiotic mice, where it produced antagonistic substances against S. Typhimurium. In conventional animals, the administration of this strain increased intestinal IgA levels and reduced the inflammatory response and the tissue damage caused by S. Typhimurium. Reduction of tissue damage in the intestine and liver of germ-free animals was also observed, however the immune response elicited was different in either model. L. plantarum 286 showed in vivo probiotic properties in both murine models. Probiotic capacity results may depend on the animal model chosen.

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The use of starter cultures during food fermentation aims to standardize the process and to obtain a higher quality product. The objectives were to study mesophilic bacteria (MB) and lactic acid bacteria (LAB) isolated from wet coffee processing and evaluate their performance in a pulped coffee medium. Eighty-six bacteria isolates (59 MB and 27 LAB) were assessed for pectinolytic activity, metabolite production, and pH value decrease in coffee-based culture (CPM). Seven bacteria strains (3 MB and 4 LAB) were selected and used as starter cultures in the wet fermentation of pulped coffee. The MB and LAB populations varied from 4.48 to 8.43 log CFU g-1 for MB and 3.54 to 8.72 log CFU g-1 for LAB during fermentation. Organic acid concentration (ranged from 0.01 to 0.53 for succinic acid; 0.71 to 8.14 for lactic acid and 0.06 to 0.29 for acetic acid), and volatile compounds (44 compounds were detected in green beans and 98 in roasted beans) were evaluated during fermentation. The most abundant compounds found in roasted beans belong to furans [15], ketones and esters [14], pyridines [13], and pyrazines [12]). Leuconostoc mesenteroides CCMA 1105 and Lactobacillus plantarum CCMA 1065 presented volatile compounds important for coffee aroma. Isovaleric acid; 2,3-butanediol; phenethyl alcohol; ß-linalool; ethyl linoleate; and ethyl 2-hydroxypropanoate could improve cupping qualities.

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Chemical composition was assessed in soybean silages without any additive (control), with a microbial inoculant (I), with I + molasses (I+M), and with molasses only (M). Soybean plants were harvested at the reproductive 6 (R6) stage and ensiled in 2 kg-capacity PVC laboratory silos. The SIL ALL C4 inoculant produced by Alltech Brazil was used in combination with or without 2.5% molasses added to the natural matter base. A 4 × 6 factorial arrangement (4 additives × 6 fermentation periods) in a completely randomised design with 3 replications was used. The assessed fermentation periods were 1, 3, 7, 14, 28, and 56 days. Excluding the dry matter and crude protein contents it was observed an interaction effect (P <0.05) between the additive and fermentation periods in the silages. It was observed higher average values of dry matter, equal 290.02 g kg-1, and crude protein, equal 151.28 g kg-1, to I+M and M silages, respectively. It was observed lowest values (P < 0.05) to neutral detergent insoluble nitrogen (NDIN) and acid detergent insoluble nitrogen (ADIN) contents in I+M silages, equal 180.47 and 125.07 g kg-1, respectively. The addition of inoculant associated or not with molasses improved affect the chemical composition of soybean silages.(AU)

Avaliou-se a composição bromatológica de silagens de soja sem aditivos (controle), com inoculante microbiano (I), com I + melaço (I+M) e com melaço (M). As plantas de soja foram colhidas no estádio R6 de desenvolvimento e ensiladas em silos laboratoriais de PVC, com capacidade de 2 kg. O inoculante utilizado foi o SIL ALL C4 da Alltech do Brasil associado ou não com 2,5% de melaço, na base da matéria seca. Utilizou-se um esquema fatorial 4 × 6 (4 aditivos × 6 períodos de fermentação) em um delineamento completamente casualizado com 3 repetições. Os períodos de fermentação avaliados foram: 1, 3, 7, 14, 28, e 56 dias. Excluindo os teores de matéria seca e de proteína bruta foi observado efeito (P < 0,05) da interação aditivos e período de fermentação sobre as silagens. Observou-se maiores valores médios de matéria seca, de 290,02 g kg-1, e de proteína bruta, de 151,28 g kg-1, para as silagens I+M e M, respectivamente. Foi observado menores valores (P < 0,05) de NIDN e de NIDA nas silagens I+M, de 180,47 and 125,07 g kg-1, respectivamente. A adição de inoculante associada ou não ao melaço altera a composição bromatológica de silagens de soja.(AU)

Assuntos

RESUMO

Chemical composition was assessed in soybean silages without any additive (control), with a microbial inoculant (I), with I + molasses (I+M), and with molasses only (M). Soybean plants were harvested at the reproductive 6 (R6) stage and ensiled in 2 kg-capacity PVC laboratory silos. The SIL ALL C4 inoculant produced by Alltech Brazil was used in combination with or without 2.5% molasses added to the natural matter base. A 4 × 6 factorial arrangement (4 additives × 6 fermentation periods) in a completely randomised design with 3 replications was used. The assessed fermentation periods were 1, 3, 7, 14, 28, and 56 days. Excluding the dry matter and crude protein contents it was observed an interaction effect (P <0.05) between the additive and fermentation periods in the silages. It was observed higher average values of dry matter, equal 290.02 g kg-1, and crude protein, equal 151.28 g kg-1, to I+M and M silages, respectively. It was observed lowest values (P < 0.05) to neutral detergent insoluble nitrogen (NDIN) and acid detergent insoluble nitrogen (ADIN) contents in I+M silages, equal 180.47 and 125.07 g kg-1, respectively. The addition of inoculant associated or not with molasses improved affect the chemical composition of soybean silages.

Avaliou-se a composição bromatológica de silagens de soja sem aditivos (controle), com inoculante microbiano (I), com I + melaço (I+M) e com melaço (M). As plantas de soja foram colhidas no estádio R6 de desenvolvimento e ensiladas em silos laboratoriais de PVC, com capacidade de 2 kg. O inoculante utilizado foi o SIL ALL C4 da Alltech do Brasil associado ou não com 2,5% de melaço, na base da matéria seca. Utilizou-se um esquema fatorial 4 × 6 (4 aditivos × 6 períodos de fermentação) em um delineamento completamente casualizado com 3 repetições. Os períodos de fermentação avaliados foram: 1, 3, 7, 14, 28, e 56 dias. Excluindo os teores de matéria seca e de proteína bruta foi observado efeito (P < 0,05) da interação aditivos e período de fermentação sobre as silagens. Observou-se maiores valores médios de matéria seca, de 290,02 g kg-1, e de proteína bruta, de 151,28 g kg-1, para as silagens I+M e M, respectivamente. Foi observado menores valores (P < 0,05) de NIDN e de NIDA nas silagens I+M, de 180,47 and 125,07 g kg-1, respectivamente. A adição de inoculante associada ou não ao melaço altera a composição bromatológica de silagens de soja.

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Fermentation has shown to be an effective technique in bioactive peptides release. That is why in this study antihypertensive, antithrombotic, and antioxidant activity was evaluated during amaranth proteins fermentation with Lactobacillus casei Shirota and Streptococcus thermophilus 54102 in mono and combined culture. During fermentation an increase of free amine groups was observed, and no statistical differences among monocultures were shown, getting higher concentration in combined culture. This was related to antihypertensive and antioxidant activities, where the highest values were also found in the combined process (45% of angiotensin-converting enzyme inhibition, and 168 µmol Trolox equivalents per liter [TE/L] for 2,2-diphenyl-1-picrylhydrazyl, 268 µmol TE/L for 2,2'-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid, and 381 µmol Fe2E/L for ferric reducing ability of plasma). On the contrary, antithrombotic activity was not related to free amine groups during fermentation, having the highest bioactivity in different moments in each experiment. L. casei Shirota and S. thermophilus 54102 are strains that are able to release bioactive peptides from amaranth protein, although amaranth is not a common matrix for the development of lactic acid bacteria. In addition, in this study it was observed for the first time that lactic acid strains are able to release bioactive peptides from amaranth protein. In addition, this methodology could be part for the development of fermented beverages, different from fermented milk, to diversify matrix to obtain a novel functional food.

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This work aimed to elaborate sourdough panettones with Lactobacillus fermentum (LF) and Wickerhamomyces anomallus (WA) evaluating their microbiological stability, physical and chemical characteristics as well as the impact of these microorganisms on sensory aspects and consumer acceptance. For characterization, panettones were elaborated by long fermentation, using two selected microorganisms, LF and WA in different proportions; and control panettones were formulated using commercial yeast with and without preservative. For sensory analyses, LF, WA, LF/WA (1:1), control with calcium propionate and commercial panettones were compared. Regarding the pH values and total titratable acidity (TTA), a similar behavior was observed among panettones elaborated with the selected strains (LF, WA and mixtures). On the other hand, panettones elaborated with commercial yeast showed a higher pH and lower TTA. Until the 112nd day of storage, the water activity (aw) was similar among all panettones, but in the following analyses, it dropped in all panettones. Panettones elaborated with sourdough maintained better their softness during the storage, when compared with the controls. Regarding microbial stability, control panettones with and without preservative became moldy faster; while sourdough panettones (WA and LF/WA) remained stable throughout all the monitored storage. Sensory evaluation by CATA allowed distinguishing between sourdough and commercial yeast panettones. Desirable characteristics such as nice aroma, pleasant taste and uniform color were checked more often for LF and WA elaborated panettones, whereas yeast flavor was checked more often for the Commercial. Moreover, according to the descriptors used, panettones were grouped into 3 groups: LF/WA, LF + WA and controls. The panettones elaborated with the specific microorganisms of this study were well-accepted sensorially, proving to be very competitive with respect to control and commercial panettone. So, the use of selected microorganisms as a starter for sourdough is a promising alternative for producing panettones with good technological quality, microbiological stability, sensorially differentiate and well accepted by consumers; and, additionally, with the appeal of no added preservative.

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The production of bacteriocins by lactic acid bacteria (LAB) has been of wide interest in the food industry due to their potential application in biopreservation. The production of bacteriocins is usually low in single strain fermentation, but can improve when the bacteriocinogenic strain is cultured in association with another bacteria. The present work aims to evaluate the growth and production of bacteriocins by Pediococcus pentosaceus 147 (bacteriocinogenic strain) in co-culture with Lactobacillus plantarum LE27 (inducer strain) using a culture medium based on cheese whey (CW). Strains were inoculated in co-culture in a CW broth at 7.24 Log CFU/mL of initial concentration of P. pentosaceus 147 and incubated at 37°C. Bacteriocin production was measured after 24 h by the critical dilution method, biomass was measured by plating on MRS agar (1% aniline blue), and a mono-culture was used as a control. The titers of bacteriocins produced by P. pentosaceus 147 in mono-culture were 19,200 AU/mL lower than those obtained in co-culture with Lb. plantarum LE27 at 51,200 AU/mL. The effect of adding the inducer strain at different times of incubation (3, 6, 9, and 12 h) was evaluated, with the addition of the induction factor at the beginning of the incubation of P. pentosaceus 147 generating the highest bacteriocin activity. This study shows the potential of inducing bacteriocinogenesis using co-cultures of strains of the genera Pediococcus and Lactobacillus and using alternative substrates such as cheese whey.

RESUMO

o objetivo deste estudo foi desenvolver e avaliar iogurte e sobremesa láctea fermentada adicionados de doce de caju. O doce foi elaborado com proporção para atingir 40oBrix. O iogurte e a sobremesa láctea fermentada foram elaborados e avaliados quanto ao pH, acidez, proteína total, gordura, EST e cinzas após um dia de fabricação. A pós-acidificação foi avaliada durante 35 dias de armazenamento refrigerado. O teste de aceitação e intenção de compra foi realizado após 14 dias de armazenamento refrigerado. Os dados das características fisico-químicas, pós-acidificação e avaliação sensorial foram analisados por Análise de Variância e teste de Tukey (p<0,05) ou análise de regressão. Os produtos atenderam os parâmetros fisico-químicos e microbiológicos exigidos pela legislação. Na pós-acidificação, o pH dos produtos reduziu ao longo do tempo e a acidez do iogurte foi superior da sobremesa láctea fermentada sendo em média 0,12% de ácido lático durante os 35 dias de armazenamento. O iogurte apresentou maior aceitação e intenção de compra que a sobremesa láctea fermentada. A fabricação dos produtos toma-se viável do ponto econômico, fisico-químico e sensorial, além de agregar valor ao soro de leite e o caju.(AU)

The aim study was develop and evaluate yogurt and fermented dairy dessert added with cashew sweet. The sweet was prepared in proportion to 40oBrix. The yogurt and fermented dairy dessert were evaluated for pH, acidity, total protein fat, total solid and ash content after one day of manufacture. Post-acidification was evaluated during 35 days of refrigerated storage. The acceptance and purchase intention test was performed after 14 days of refrigerated storage. The results of physico-chemical characteristics, post-acidification and sensory evaluation were analyzed by Analysis of Variance and Tukey test (p<0.05) or regression analysis. The products is according the physico-chemical parameters required by the Brazilian legislation. In post-acidification, the pH of the products decreased over time and acidity of yogurt was higher than fermented dairy dessert and the acidity on average 0.12% of lactic acid during the 35 days of storage. The yogurt presented a greater acceptance and intention to purchase than the fermented dairy dessert. The manufacture of the products showed viable from the economic point of view, physicochemical and sensorial, besides adding value to the whey and cashew.(AU)

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RESUMO

O objetivo deste estudo foi desenvolver e avaliar iogurte e sobremesa láctea fermentada adicionados de doce de caju. O doce foi elaborado com proporção para atingir 40ºBrix. O iogurte e a sobremesa láctea fermentada foram elaborados e avaliados quanto ao pH, acidez, proteína total, gordura, EST e cinzas após um dia de fabricação. A pós-acidificação foi avaliada durante 35 dias de armazenamento refrigerado. O teste de aceitação e intenção de compra foi realizado após 14 dias de armazenamento refrigerado. Os dados das características físico-químicas, pós-acidificação e avaliação sensorial foram analisados por Análise de Variância e teste de Tukey (p<0,05) ou análise de regressão. Os produtos atenderam os parâmetros físico-químicos e microbiológicos exigidos pela legislação. Na pós-acidificação, o pH dos produtos reduziu ao longo do tempo e a acidez do iogurte foi superior da sobremesa láctea fermentada sendo em média 0,12% de ácido lático durante os 35 dias de armazenamento. O iogurte apresentou maior aceitação e intenção de compra que a sobremesa láctea fermentada. A fabricação dos produtos torna-se viável do ponto econômico, físico-químico e sensorial, além de agregar valor ao soro de leite e o caju.

The aim study was develop and evaluate yogurt and fermented dairy dessert added with cashew sweet. The sweet was prepared in proportion to 40ºBrix. The yogurt and fermented dairy dessert were evaluated for pH, acidity, total protein, fat, total solid and ash content after one day of manufacture. Post-acidification was evaluated during 35 days of refrigerated storage. The acceptance and purchase intention test was performed after 14 days of refrigerated storage. The results of physico-chemical characteristics, post-acidification and sensory evaluation were analyzed by Analysis of Variance and Tukey test (p<0.05) or regression analysis. The products is according the physico-chemical parameters required by the brazilian legislation. In post-acidification, the pH of the products decreased over time and acidity of yogurt was higher than fermented dairy dessert and the acidity on average 0.12% of lactic acid during the 35 days of storage. The yogurt presented a greater acceptance and intention to purchase than the fermented dairy dessert. The manufacture of the products showed viable from the economic point of view, physicochemical and sensorial, besides adding value to the whey and cashew.

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RESUMO

Fermentation profile and microbial population were assessed in soybean silages without any additive (control), with inoculant (I), with I + powdered molasses (I+M), and with powdered molasses only (M). Soybean plants were harvested at the R6 stage and ensiled in 2kg-capacity laboratory silos. The additives were added to the natural matter base of silages. The assessed fermentation periods were 1, 3, 7, 14, 28, and 56 days. A 4 × 6 factorial arrangement (4 additives × 6 fermentation periods) in a completely randomized design with 3 replicates was used. Lactic, acetic, and butyric acids concentrations were influenced by additives and periods (P< 0.05). It was observed higher lactic acid values to control silages, on the 56th day. Lower average values of acetic and butyric acids were observed to I+M and M silages. It was observed quadratic effect to pH values with a reduction estimated of 0.5504, 0.5358, 0.6312 and 0.6680 units to pH values to control, I, I+M, and M silages in the first 10 days. A maximum lactic acid bacteria population was observed at the 28th day of fermentation in silages with inoculant. The inoculant and powdered molasses improve the fermentation profile of soybean silages.(AU)

Avaliou-se o perfil fermentativo e a composição microbiana de silagens de soja sem aditivos (controle), com inoculante (I), com I + melaço em pó (I+M) e com melaço em pó (M). As plantas de soja foram colhidas no estádio R6 e ensiladas em silos laboratoriais com capacidade de 2kg. Os aditivos foram adicionados às silagens na matéria natural. Os períodos de fermentação avaliados foram: 1, 3, 7, 14, 28 e 56 dias. Utilizou-se um esquema fatorial 4 × 6 (quatro aditivos × seis períodos), em um delineamento completamente ao acaso, com três repetições. Observou-se efeito de aditivos e de período (P<0,05) sobre os ácidos láctico, acético e butírico. Foi constatado maior teor de ácido láctico na silagem controle aos 56 dias. Para os teores dos ácidos acético e butírico, registraram-se menores valores médios nas silagens I+M e M. Observou-se efeito quadrático para o pH das silagens, com estimativa de redução de pH nos primeiros 10 dias igual a 0,5504; 0,5358; 0,6312 e 0,6680 nas silagens controle, I, I+M e M, respectivamente. A máxima população de bactéria ácido-láctica foi observada aos 28 dias nas silagens inoculadas. O inoculante e o melaço em pó melhoram o perfil fermentativo de silagens de soja.(AU)

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RESUMO

Fermentation profile and microbial population were assessed in soybean silages without any additive (control), with inoculant (I), with I + powdered molasses (I+M), and with powdered molasses only (M). Soybean plants were harvested at the R6 stage and ensiled in 2kg-capacity laboratory silos. The additives were added to the natural matter base of silages. The assessed fermentation periods were 1, 3, 7, 14, 28, and 56 days. A 4 × 6 factorial arrangement (4 additives × 6 fermentation periods) in a completely randomized design with 3 replicates was used. Lactic, acetic, and butyric acids concentrations were influenced by additives and periods (P< 0.05). It was observed higher lactic acid values to control silages, on the 56th day. Lower average values of acetic and butyric acids were observed to I+M and M silages. It was observed quadratic effect to pH values with a reduction estimated of 0.5504, 0.5358, 0.6312 and 0.6680 units to pH values to control, I, I+M, and M silages in the first 10 days. A maximum lactic acid bacteria population was observed at the 28th day of fermentation in silages with inoculant. The inoculant and powdered molasses improve the fermentation profile of soybean silages.(AU)

Avaliou-se o perfil fermentativo e a composição microbiana de silagens de soja sem aditivos (controle), com inoculante (I), com I + melaço em pó (I+M) e com melaço em pó (M). As plantas de soja foram colhidas no estádio R6 e ensiladas em silos laboratoriais com capacidade de 2kg. Os aditivos foram adicionados às silagens na matéria natural. Os períodos de fermentação avaliados foram: 1, 3, 7, 14, 28 e 56 dias. Utilizou-se um esquema fatorial 4 × 6 (quatro aditivos × seis períodos), em um delineamento completamente ao acaso, com três repetições. Observou-se efeito de aditivos e de período (P<0,05) sobre os ácidos láctico, acético e butírico. Foi constatado maior teor de ácido láctico na silagem controle aos 56 dias. Para os teores dos ácidos acético e butírico, registraram-se menores valores médios nas silagens I+M e M. Observou-se efeito quadrático para o pH das silagens, com estimativa de redução de pH nos primeiros 10 dias igual a 0,5504; 0,5358; 0,6312 e 0,6680 nas silagens controle, I, I+M e M, respectivamente. A máxima população de bactéria ácido-láctica foi observada aos 28 dias nas silagens inoculadas. O inoculante e o melaço em pó melhoram o perfil fermentativo de silagens de soja.(AU)

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RESUMEN Debido a las propiedades probióticas características de las bacterias ácido lácticas, tales como generar compuestos derivados de su fermentación capaces de inhibir múltiples organismos patógenos, hasta crear un ambiente desfavorable para los mismos y finalmente ser usadas como alternativas al uso de medicamentos para tratar y prevenir diversas patologías, en el presente estudio, se buscó evaluar las características probióticas de L. gasseri sobre S. epidermidis en condiciones in vitro. Se determinó la susceptibilidad de las dos cepas a diferentes antibióticos; el efecto de inhibición de L. gasseri y su sobrenadante sobre S. epidermidis; crecimiento de la cepa láctica a diferentes pH, temperatura, sales biliares y bilis bovina; también se estableció la cinética de fermentación y en ella se determinó conteo de microorganismos viables en placa, pH, consumo de azúcar, consumo de proteína y porcentaje de ácido láctico; finalmente mediante HPLC-DAD para L. gasseri se determinó péptidos y ácido láctico, y en el caso de aminoácidos en el sobrenadante se determinó para las dos cepas mediante HPLC-PDA. Se encontró resistencia de ambas cepas a los antibióticos gentamicina y dicloxacilina. La cepa láctica y el sobrenadante inhibieron el crecimiento de S. epidermidis. El crecimiento fue adecuado para las diferentes variables con valores entre 1,8 x 109 a 3,0 x 1012 UFC/150 μl. Se observó la fase exponencial a las 12 horas con un valor de 3 x 1011 UFC/150 μl, con valores de 4,296, 1,26%, 2,032 mg/l y 0,65 mg/l para pH, ácido láctico, consumo de azúcar y consumo de proteína respectivamente. Por último, se identificaron en el sobrenadante de L. gasseri mediante HPLC-DAD el péptido VAL-TIR-VAL con un valor de 0,73 mg/ml, 11,70 g/l de ácido láctico. Los resultados demuestran que Lactobacillus gasseri posee características probióticas sobre S. epidermidis en condiciones in vitro.

ABSTRACT Due to the characteristic probiotic properties of lactic acid bacteria such as the generation of compounds derived from fermentation, which can inhibit multiple pathogenic organisms to create an unfavorable environment for them and finally to be used as an alternative to the use of drugs to treat and prevent various diseases. The present study sought to assess probiotic characteristics of L. gasseri on S. epidermidis under in vitro conditions. The susceptibility of both strains to different antibiotics, the inhibitory effect of L. gasseri and supernatant on S. epidermidis, and the growth of the lactic strain at different pH, temperature, bile salts and bovine bile were determined. The fermentation kinetics was established, and the count of viable microorganisms in plaque, pH, sugar consumption, consumption of protein and percentage of lactic acid was defined. Finally, peptides and lactic acid were determined using HPLC-DAD for L. gasseri, and in the case of amino acids in the supernatant, these were determined with HPLC-PDA for the two strains. The resistance of both strains to the antibiotics gentamicin and dicloxacillin was found. The lactic strain and the supernatant inhibited the growth of S. epidermidis. The growth was suitable for the different variables with values between 1.8 x 109 and 3.0 x 1012 CFU/150 μl. The exponential phase was observed at 12 hours with a value of 3 x 1011 CFU/150 μl, with values of 4.296, 1.26%, 2.032 mg/l and 0.65 mg/l for pH, lactic acid, sugar consumption and protein consumption, respectively. Finally, the peptide VAL-TIR-VAL with a value of 0.73 mg/ml, 11.7 g/l of lactic acid, and the amino acid tyrosine were identified in the supernatant of L. gasseri by HPLC-DAD. The results show that Lactobacillus gasseri have probiotic characteristics on S. epidermidis under in vitro conditions.

RESUMO

Probiotics are being used in biological control of bacterial pathogens, as an alternative to antibiotics, to improve health and production parameters in fish farming. Fish farming production is severely affected by aflatoxins (AFs), which are a significant problem in aquaculture systems. Aflatoxins exert substantial impact on production, causing disease with high mortality and a gradual decline of reared fish stock quality. Some aspects of aflatoxicosis in fish, particularly its effects on the gastrointestinal tract, have not been well documented. The aim of the present study was to evaluate probiotic properties of lactic acid bacterial (LAB) strains isolated from rainbow trout intestine and feed. Moreover, AFB1-binding and/or degrading abilities were also evaluated to assess their use in the formulation of feed additives. Growth at pH 2, the ability to co-aggregate with bacterial pathogens, inhibition of bacterial pathogens, and determination of the inhibitory mechanism were tested. Aflatoxin B1 (AFB1) adsorption and degradation ability were also tested. All strains were able to maintain viable (107 cells ml-1) at pH 2. Pediococcus acidilactici RC001 and RC008 showed the strongest antimicrobial activity, inhibiting all the pathogens tested. The strains produced antimicrobial compounds of different nature, being affected by different treatments (catalase, NaOH and heating), which indicated that they could be H2O2, organic acids or proteins. All LAB strains tested showed the ability to coaggregate pathogenic bacteria, showing inhibition percentages above 40%. Pediococcus acidilactici RC003 was the one with the highest adsorption capacity and all LAB strains were able to degrade AFB1 with percentages higher than 15%, showing significant differences with respect to the control. The ability of some of the LAB strains isolated in the present work to compete with pathogens, together with stability against bile and gastric pH, reduction of bioavailability and degradation of AFB1, may indicate the potential of LAB for use in rainbow trout culture.

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RESUMO

O Câncer de cólon é um dos tipos mais comuns de câncer no mundo e a segunda principal causa de morte relacionada a esta doença em países desenvolvidos. Até 75% dos casos estão associados com a alimentação, indicando que uma pessoa pode reduzir o seu risco simplesmente através de modificação na dieta. Estudos em animais demonstram que várias cepas de bactérias ácido lácticas protegem contra o câncer de cólon em roedores, embora os dados em humanos sejam limitados e conflitantes. O objetivo deste estudo foi investigar a eficácia das bactérias ácido lácticas no tratamento e redução do câncer de cólon em modelo animal. Foram realizadas buscas sistemáticas em bases de dados eletrônicas alcançando 1079 artigos relacionados, entretanto apenas 6 artigos foram eleitos de acordo com os critérios de elegibilidade para análise. Todos os artigos avaliados apresentaram resultados satisfatórios quanto à inibição do câncer de cólon em ratos e camundongos ao utilizarem cepas predominantemente do gênero Lactobacillus. Este estudo pode responder a hipótese de que as bactérias ácido lácticas apresentam efeito preventivo e antitumoral contra o câncer de cólon.(AU)

Colon cancer is one of the most common types of cancer in the world and the second leading cause of death related to the disease in developed countries. Up to 75% of cases are associated with eating, indicating that a person can reduce their risk simply through dietary modification. Studies in animals show that various strains of lactic acid bacteria protect against colon cancer in rodents although data in humans are limited and conflicting. The aim of this study was to investigate the efficacy of acid lactic bacteria in the treatment and reduction of colon cancer in animal models. Systematic searches were conducted in electronic databases reaching 1079 related articles, only six articles were elected according instead of to the eligibility criteria for analysis. All reviewed articles showed satisfactory results on the inhibition of colon cancer in rats and mice when using predominantly Lactobacillus strains. This study can answer hypothesis that acid lactic bacteria has antitumor effect against colon cancer.(AU)

Assuntos

RESUMO

O Câncer de cólon é um dos tipos mais comuns de câncer no mundo e a segunda principal causa de morte relacionada a esta doença em países desenvolvidos. Até 75% dos casos estão associados com a alimentação, indicando que uma pessoa pode reduzir o seu risco simplesmente através de modificação na dieta. Estudos em animais demonstram que várias cepas de bactérias ácido lácticas protegem contra o câncer de cólon em roedores, embora os dados em humanos sejam limitados e conflitantes. O objetivo deste estudo foi investigar a eficácia das bactérias ácido lácticas no tratamento e redução do câncer de cólon em modelo animal. Foram realizadas buscas sistemáticas em bases de dados eletrônicas alcançando 1079 artigos relacionados, entretanto apenas 6 artigos foram eleitos de acordo com os critérios de elegibilidade para análise. Todos os artigos avaliados apresentaram resultados satisfatórios quanto à inibição do câncer de cólon em ratos e camundongos ao utilizarem cepas predominantemente do gênero Lactobacillus. Este estudo pode responder a hipótese de que as bactérias ácido lácticas apresentam efeito preventivo e antitumoral contra o câncer de cólon.(AU)

Colon cancer is one of the most common types of cancer in the world and the second leading cause of death related to the disease in developed countries. Up to 75% of cases are associated with eating, indicating that a person can reduce their risk simply through dietary modification. Studies in animals show that various strains of lactic acid bacteria protect against colon cancer in rodents although data in humans are limited and conflicting. The aim of this study was to investigate the efficacy of acid lactic bacteria in the treatment and reduction of colon cancer in animal models. Systematic searches were conducted in electronic databases reaching 1079 related articles, only six articles were elected according instead of to the eligibility criteria for analysis. All reviewed articles showed satisfactory results on the inhibition of colon cancer in rats and mice when using predominantly Lactobacillus strains. This study can answer hypothesis that acid lactic bacteria has antitumor effect against colon cancer.(AU)

Assuntos