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Microorganisms and pathogens such as Streptococcus agalactiae and Aeromona sp produce large losses in the aquaculture industry, especially ability they possess virulent species. One way to control these losses is through the use of probiotic microorganisms. Aims: In this research bactericidal effect extracts two bacteria Lactococcus lactis and Bacillus megaterium, Isolated tilapia gut (Oreochromus sp) and characterized as probiotics, evaluated against A. veronii and S. agalactiae. Methods: The extract of Lactococcus lactis and Bacillus megaerium controlated A. veronii and S. agalactiae for diffused assay in vitro. Both extracted were evaluated by HPLC and Bacillus megaterium by mass spectrometry. The results showed that the extracts controlled the growth A. veronii and S. agalactiae, statistical analyzes showed no significant differences (p> 0.05) in inhibiting generated among the three extracts probiotics, they controlled all the growth of these pathogens in vitro. The determined study by HPLC detected lactic acid alone while analyzes masses obtained showed the presence of palmitic, stearic acid and imidazole. Conclusion: These findings demonstrate the positive effect of probiotic microorganisms in controlling the growth of pathogenic in the aquaculture industry. [ABSTRACT FROM AUTHOR]

Background: Probiotics are living microorganisms, favoring the consumer's health when consumed in adequate amounts. Probiotic characterization evaluated the capacity that some microorganisms such as Bacillus sp and lactic acid bacteria survive different stress conditions, simulating the intestinal conditions: bile salts of 0.3%, pH 2.5, enzymes proteolytic and pH alkaline among others. Objectives: To isolate, characterize and evaluate strains of lactic acid bacteria and bacteria spore with potential probiotic from the gastrointestinal tract of red tilapia (Oreochromis sp). Methods: 20 samples of gastrointestinal tissue were processed in selective culture media for lactic acid bacterias (M17 Agar, MRS Agar) and sporulated bacterias (nutrient Agar). To evaluate the probiotic capacity, assays of tolerance to acid and alkaline pH (2.5 and 8.0), resistance to the action bile salts (0.3%), resistance to a hypertonic medium (NaCl 2.5%), survival to enzymes (lysozyme), hemolytic activity and sensitivity to antibiotics, were used, followed by biochemical test and molecular identification. Resultads: Six isolates with the best probiotic activity were obtained, three identified as Lactococcus lactis, Lactobacillus delbuckii sub bulgaricus and Lactococcus lactis and three isolates of Bacillus sp identified as Bacillus megaterium, Bacillus sphaericus and Bacillus polimyxa. Conclusions: Results showed that in the Tilapia intestine coexists microorganism comunities, especially Bacillus sp and portions of smaller lactic acid bacterias susceptible to be characterized as probiotic. [ABSTRACT FROM AUTHOR]

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