Open AccessLACTIC ACID BACTERIA CHARATERISTICS IN PROBIOTIC FOR PREVENTING AND TREATING PIG DIGESTIVE DISORDER
Author(s) -
Trang Thi My Tran
Publication year - 2020
Publication title -
khoa học
Language(s) - English
Resource type - Journals
ISSN - 1859-4816
DOI - 10.35382/18594816.1.40.2020.631
Subject(s) - lactobacillus salivarius , probiotic , lactic acid , neomycin , microbiology and biotechnology , bacteria , lactobacillus acidophilus , biology , food science , lactobacillus , antibiosis , fermentation , antibiotics , genetics
From the strains of lactic acid bacterium in the Laboratory of Microbiology, Ho Chi Minh City Universityof Education, 03 of those strains with activated probiotic have been chosen: Lactobacillus agillis (B), Lactobacillus salivarius (N4), Lactobacillus acidophilus (L2). These strains of bacteria have high lactic acid production capacity, strong antagonistic activity, and wide antibacterial spectrum. Specially, they have strongresistance to two bacterial strains causing digestive disorder in pigs such as E.coli and Samonella choleraesuis which resist the four important types of antibiosis including Neomycin (Ne), Nalidixid acid (Ng), Kanamycin (Kn) and Gentamycin (Ge). The optimal conditions for their receiving biomass are: Tomato medium with temperature: 30 - 40oC; Initial pH: 5,5 -6,5; Yeast extract: 1,0 - 2,0%; Saccaroza: 1,0 - 2,0%; The optimal time for receiving biomass is from 24 - 36 hours. On this basis, the biomass of three lactic bacterial strains were studied and used to produce probiotic products for preventing and treating the digestive disorder in pigs.