Fermented beverages have continued to give more surprises in terms of the presence of biomolecules and the diversity of microorganisms that may be contained. Republic of Congo is home to a panoply of fermented foods a...Fermented beverages have continued to give more surprises in terms of the presence of biomolecules and the diversity of microorganisms that may be contained. Republic of Congo is home to a panoply of fermented foods and beverages that are still not yet studied. This is the case of plantain wine fluently called banana wine. Within this framework, this work aims to study the role of Biosurfactant-like Biomolecules secreted during fermentation of plantain wine. Using MRS medium, 15 isolates bacteria have been found. 100% are able to secrete biosurfactant and 66.66% are extractible biosurfactants. 33% of isolates have been associated to Lactobacillus plantarum (Is2, Is9, Is12 and Is13) by using a one-step multi-plex PCR that targets genes encoding for bacteriocins. Biosurfactants secreted by L. plantarum play an important role in the preservation of banana wine. The biosurfactants extracted with chloroform and ammonium sulphate are able to inhibit the growth of pathogenic bacteria including Shigella flexneri, Salmonella spp., Pseudomonas aeruginosa and Staphy-lococcus aureus.展开更多
Animal production depends on nutrient utilization and if done there is an accelerated momentum towards growth with a low cost to feed ratio Public concern over the consumption of pork with antibiotic residues of the a...Animal production depends on nutrient utilization and if done there is an accelerated momentum towards growth with a low cost to feed ratio Public concern over the consumption of pork with antibiotic residues of the animals fed with antibiotic growth promoters （AGP） has paved the way to use other additives like herbs and their products, probiotics, prebiotics etc. Numerous feed additives are in vogue for achieving this target and one such classical example is the usage of organic acids and their salts. Usage of organic acids was in progress for over four decades. Early weaned piglets are （3-4 weeks age） exposed to stress with a reduced feed intake, little or no weight gain. This post weaning lag period is due to a limited digestive and absorptive capacity due to insufficient production of hydrochloric acid, pancreatic enzymes and sudden changes in feed consistency and intake. Lowering dietary pH by weak organic acids was found to overcome these problems. The main activity of organic acids is associated with a reduction in gastric pH converting the inactive pepsinogen to active pepsin for effective protein hydrolysis. Organic acids are both bacteriostatic and bactericidal. Lactic acid has been reported to reduce gastric pH and delay the multiplication of an enterotoxigenic E. coil These acids are the intermediary products in Kreb＇s cycle and thus act as an energy source preventing the tissue breakdown resulting from gluconeogenesis and lipolysis. Excretion of supplemental minerals and nitrogen are minimized with organic acids as these form complexes with minerals and aids for their bio-availability. Short chain fatty cids like acetic, propionic and n-butyric acid produced by microbial fermentation of dietary fibre in the large intestines may increase the proliferation of epithelial cells and have stimulatory effects on both endocrine and exocrine pancreatic secretions in pigs. Organic acids also enhances apparent total tract digestibility and improves growth performance. It is concluded that organic acid展开更多
为选育养猪生物发酵床优势菌种,分析了湖南地区正常运行的发酵床中优势细菌种类,并对其生物学特性进行了初步探讨。从生态养猪模式的发酵床中分离纯化优势细菌,通过形态学、16S r DNA序列分析和同源性比较,鉴定出不同种属的10株细菌,其...为选育养猪生物发酵床优势菌种,分析了湖南地区正常运行的发酵床中优势细菌种类,并对其生物学特性进行了初步探讨。从生态养猪模式的发酵床中分离纯化优势细菌,通过形态学、16S r DNA序列分析和同源性比较,鉴定出不同种属的10株细菌,其中5株为芽孢杆菌。菌株耐热试验结果表明,5株芽孢杆菌耐热能力强,能安全度过发酵床发酵过程的高温期。5株优势芽孢杆菌能够产生与猪粪降解相关的酶类,有3株菌对某些病原菌具有抑制作用,对猪安全并有促进生长的功能。展开更多
文摘Fermented beverages have continued to give more surprises in terms of the presence of biomolecules and the diversity of microorganisms that may be contained. Republic of Congo is home to a panoply of fermented foods and beverages that are still not yet studied. This is the case of plantain wine fluently called banana wine. Within this framework, this work aims to study the role of Biosurfactant-like Biomolecules secreted during fermentation of plantain wine. Using MRS medium, 15 isolates bacteria have been found. 100% are able to secrete biosurfactant and 66.66% are extractible biosurfactants. 33% of isolates have been associated to Lactobacillus plantarum (Is2, Is9, Is12 and Is13) by using a one-step multi-plex PCR that targets genes encoding for bacteriocins. Biosurfactants secreted by L. plantarum play an important role in the preservation of banana wine. The biosurfactants extracted with chloroform and ammonium sulphate are able to inhibit the growth of pathogenic bacteria including Shigella flexneri, Salmonella spp., Pseudomonas aeruginosa and Staphy-lococcus aureus.
文摘Animal production depends on nutrient utilization and if done there is an accelerated momentum towards growth with a low cost to feed ratio Public concern over the consumption of pork with antibiotic residues of the animals fed with antibiotic growth promoters （AGP） has paved the way to use other additives like herbs and their products, probiotics, prebiotics etc. Numerous feed additives are in vogue for achieving this target and one such classical example is the usage of organic acids and their salts. Usage of organic acids was in progress for over four decades. Early weaned piglets are （3-4 weeks age） exposed to stress with a reduced feed intake, little or no weight gain. This post weaning lag period is due to a limited digestive and absorptive capacity due to insufficient production of hydrochloric acid, pancreatic enzymes and sudden changes in feed consistency and intake. Lowering dietary pH by weak organic acids was found to overcome these problems. The main activity of organic acids is associated with a reduction in gastric pH converting the inactive pepsinogen to active pepsin for effective protein hydrolysis. Organic acids are both bacteriostatic and bactericidal. Lactic acid has been reported to reduce gastric pH and delay the multiplication of an enterotoxigenic E. coil These acids are the intermediary products in Kreb＇s cycle and thus act as an energy source preventing the tissue breakdown resulting from gluconeogenesis and lipolysis. Excretion of supplemental minerals and nitrogen are minimized with organic acids as these form complexes with minerals and aids for their bio-availability. Short chain fatty cids like acetic, propionic and n-butyric acid produced by microbial fermentation of dietary fibre in the large intestines may increase the proliferation of epithelial cells and have stimulatory effects on both endocrine and exocrine pancreatic secretions in pigs. Organic acids also enhances apparent total tract digestibility and improves growth performance. It is concluded that organic acid
文摘为选育养猪生物发酵床优势菌种,分析了湖南地区正常运行的发酵床中优势细菌种类,并对其生物学特性进行了初步探讨。从生态养猪模式的发酵床中分离纯化优势细菌,通过形态学、16S r DNA序列分析和同源性比较,鉴定出不同种属的10株细菌,其中5株为芽孢杆菌。菌株耐热试验结果表明,5株芽孢杆菌耐热能力强,能安全度过发酵床发酵过程的高温期。5株优势芽孢杆菌能够产生与猪粪降解相关的酶类,有3株菌对某些病原菌具有抑制作用,对猪安全并有促进生长的功能。
