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The cultural microbiomes of 27 bacteria colonies were isolated from Mugil cephalus for analysis of the antibacterial and antagonistic activities. A potent probiotic bacterium was characterized using16S r RNA sequencing. The potent strain was added to fish diet to perform the challenge test and to study the growth and immunological parameter. The extracellular proteins from the probiotic were collected and characterized using MALDI TOF/TOF. Out of G27, G9 strain inhibited all the five pathogenic strains. An isolated bacterium was identified as Bacillus subtilis PRBD09 with accession number KF765648. After 35 days of feeding period B. subtilis PRBD09 enhance the both cellular and humoral immune responses, which responsible for survive of the Mugil cephalus against Aeromonas hydrophila infection. The MALDI TOF sample 08 and 09 were recognized as hypothetical proteins based on the MALDI TOF sample. A cytidinedeaminase was found in samples 10, 11, and 12. Extracellular proteins may be involved for the immunological increase in Mugil cephalus against Aeromonas hydrophila, according to the current research., (© 2022. The Author(s).)

In this study, tempeh was developed using a probiotic culture of Lactobacillus rhamnosus adjunct culture. Purposely, soybean seeds were soaked overnight at room temperature and then boiled at 100°C for 10 to 15 min. The hot beans were then spread out in a thin layer and allowed to cool to room temperature. The Lactobacillus rhamnosus culture was added to the soybeans, which were then tightly packed in perforated plastic bags and incubated at 30°C for 24 h to produce fresh tempeh. The tempeh was then analyzed for its physical, chemical, microbial, and sensory characteristics, and the data obtained was statistically analyzed. The results of the physical and chemical analysis showed that the probiotic tempeh had a slight increase in pH, ash, and protein content, while there was a significant decrease in acidity, moisture, and fat content during storage. The microbial analysis revealed that both the total plate count and probiotic count increased over time, with treatment T4, which contained a high amount of culture, exhibiting the maximum plate count and probiotic count. The sensory evaluation showed that both the treatment and storage duration significantly impacted the aroma, color, taste, and overall acceptability of the tempeh, with all sensory attributes decreasing over time. The sensory panelists rated treatment T4 the highest for overall acceptance. In conclusion, the study suggests that probiotic soybean tempeh could be a beneficial carrier for producing a product with good physicochemical properties, acceptability, high probiotic viability, and storage durability. [ABSTRACT FROM AUTHOR]

Poultry production occupies an important place in the economy of any country. High broiler production in recent years has badly affected its profitability due to bad feed quality, excessive use of chemotherapeutic agents, emergence of diverse pathogens, and the deficiencies in management practices during rearing cycle. Microbiological improvement of the meat quality using potential probiotics can be beneficial for broiler farming. Present study was initiated to isolate chicken gastrointestinal tract (GIT) bacteria with probiotic potential. To isolate probiotics from chicken gut, alimentary canal of chickens of known sizes and ages was suspended in ringers soln. Under shaking conditions for overnight followed by serial dilutions of ringers soln. Bacterial isolates were analyzed via growth curve analysis, biochemical testing using RapID™ NF Plus Panel kit, molecular characterization, antimicrobial activity assay, antibiotic sensitivity assay, GIT adherence assay, bile salt and gastric acid resistant assay, and cholesterol assimilation assay. Four bacteria isolated in present study were identified as Limosilactobacillus antri strain PUPro1, Lactobacillus delbrueckii strain PUPro2, Lacticaseibacillus casei strain PUPro3, and Ligilactobacillus salivarius strain PUPro4. L. delbrueckii strain PUPro2 grew extremely fast. All isolates exhibited exceptional resistance to increasing concentrations of NaCl and bile salts with value of p >0.5. L. delbrueckii strain PUPro2 adhered to chicken ileum epithelial cells and demonstrated the highest viable counts of 320 colony forming units (CFUs). Antagonistic action was found in all isolates against P. aeruginosa, B. subtilis, B. proteus, and S. aureus, with value of p >0.5. Antibiotic susceptibility testing showed sensitivity to all the antibiotics used. Cholesterol assimilation was detected in all bacteria, with values ranging from 216.12 to 192.2 mg/dL. All isolates exhibited-hemolysis. In future, these bacteria might be tested for their impact on broilers meat quality and growth and can be recommended for their use as supplements for broilers diet with positive impact on poultry production. [ABSTRACT FROM AUTHOR]

In the current study, whey protein-based nanofibers were fabricated to encapsulate Lactobacillus rhamnosus. Purposely, different ratios of PVA (polyvinyl alcohol) and WPI (whey protein isolate) were blended to fabricate nanofibers. Nanofiber mats were characterized in terms of particle size, diameter, tensile strength, elongation at break, and loading efficiency. Morphological and molecular characterizations were carried out using scanning electron microscopy (SEM) and Fourier transform infrared (FTIR). Moreover, in vitro viability under simulated gastrointestinal (GI) conditions and thermal stability were also assessed. The results reveal that by increasing the PVA concentration, the conductivity increased while the viscosity decreased. SEM micrographs showed that probiotics were successfully loaded within the nanofiber. The FTIR spectra show strong bonding between the encapsulating materials with the addition of probiotics. In vitro and thermal analyses revealed that the survival of encapsulated probiotics significantly (p < 0.05) improved. In a nutshell, PVA–WPI composite nanofibers have promising potential when used to enhance the viability and stability of probiotics under adverse conditions. [ABSTRACT FROM AUTHOR]

Probiotics play a significant role in aquaculture by improving the growth, health, and survival rate of fish against pathogenic organisms. In the present study, we have evaluated the effects of a Lactobacillus rhamnosus (L. rhamnosus) probiotic on growth performance and disease resistance in Oreochromis niloticus (O. niloticus) fingerlings. Four different concentrations of L. rhamnosus (T1: 0.5 × 1010, T2: 1 × 1010, T3: 1.5 × 1010, and T4: 2 × 1010 CFU/kg feed) were administered to fish over a period of three months. L. rhamnosus treated fish revealed a high growth increment as compared to the control, and the values of macromolecules (amino acids, fatty acids, and carbohydrates) varied significantly among the treated and control groups. Levels of thyroid hormones were noted to be high in the probiotic-treated groups. A challenge assay was performed with Aeromonas hydrophila (A. hydrophila). The optimum calculated concentration of probiotics from the growth assay (1.5 × 1010 CFU/kg feed) was used for the challenge assay. Fish were divided into four groups as follows: control (Con), probiotic-treated (PL), infected (I), and infected + probiotic-treated (I + PL) groups. Significant variations in hematological parameters were observed among control and treated groups. Histopathological changes were recorded in infected fish, while the infected + probiotic-treated group showed less deformations indicating the positive effect of the probiotic supplementation. The survival rate of fish was also better in the probiotic-treated group. Based on these findings, we conclude that probiotic supplementation enhances the growth and improves immunity of O. niloticus. Therefore, we propose that probiotics can be used as promising feed supplements for promoting fish production and disease resistance in aquaculture. [ABSTRACT FROM AUTHOR]

In the present research, the survival and sustainability of a Lactobacillus rhamnosus probiotic has been investigated with regard to the prebiotic impact of introducing two different kinds of onion (Allium cepa L.) peel extract to probiotic microcapsules. Effective inclusion of red and white onion peel extract featuring good prebiotic action into the microcapsules enhanced probiotic survival. The structure, distribution of size, zeta potential, and encapsulation efficacy of probiotics and substances in the extract were evaluated along with the probiotics capability to persist under simulated gastrointestinal circumstances. Fourier Transform Infrared Spectroscopy (FTIR) was employed to investigate the molecular structure and internal framework. The wall and core components possess adhesive relationships, as demonstrated by FTIR spectra. Probiotics that were free and those that were in capsules were evaluated as well in vitro in undesirable persistence performance (>90%). Probiotics with encapsulation exhibited substantially (p >.05) greater vitality compared free cells, in accordance with an in-vitro experiment. Under simulated gastrointestinal situations, free cells continued diminishing their vitality, but encapsulated cells maintained their viability count beyond the suggested level (107 cfu/g). SEM photographs indicated that probiotics have been effectively encapsulated inblends. The microcapsules were around 191 ± 2 and 176 ± 2 μm in size. These outcomes reveal that these kinds of microcapsules may encourage the probiotic L. rhamnosus prolonged viability and consistency under multiple conditions. [ABSTRACT FROM AUTHOR]