Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense Campus, University of Vigo, As Lagoas s/n, 32004 Ourense, Spain.
Department of Physical Chemistry, Faculty of Sciences, Ourense Campus, University of Vigo, As Lagoas s/n, 32004 Ourense, Spain.
Int J Mol Sci. 2021 Sep 16;22(18):10004. doi: 10.3390/ijms221810004.
Nowadays, probiotics have been proposed for substituting antibiotics in animal feed since the European Union banned the latter compounds in 2006 to avoid serious side effects on human health. Therefore, this work aimed to produce a probiotic product for use in animal feed by fed-batch fermentation of whey with a combination of kefir grains, AGK1, and the fermented whole milk used to activate these kefir grains. The probiotic culture obtained was characterized by high levels of biomass (8.03 g/L), total viability (3.6 × 10 CFU/mL) and antibacterial activity (28.26 Activity Units/mL). Some probiotic properties of the probiotic culture were investigated in vitro, including its survival at low pH values, under simulated gastrointestinal conditions, after freezing in skim milk at -20 °C, and in the commercial feed during storage at room temperature. The viable cells of lactic and acetic acid bacteria and yeasts exhibited higher tolerance to acidic pH and simulated gastrointestinal conditions when the cells were protected with skim milk and piglet feed, compared with washed cells. The results indicated the feasibility of producing a probiotic product at a low cost with a potential application in animal feed.
如今，由于欧盟已于 2006 年禁止使用抗生素，以避免对人类健康产生严重的副作用，因此益生菌被提议替代动物饲料中的抗生素。因此，本研究旨在通过使用酸乳发酵乳与共生发酵乳（用于激活这些酸乳粒）的混合物进行分批补料发酵，生产一种用于动物饲料的益生菌产品。所得益生菌培养物的特征是生物量（8.03 g/L）、总存活率（3.6×10 CFU/mL）和抗菌活性（28.26 活性单位/mL）均较高。体外研究了益生菌培养物的一些益生菌特性，包括在低 pH 值、模拟胃肠道条件下、在-20°C 的脱脂乳中冷冻以及在室温下储存于商业饲料中的存活率。与洗涤细胞相比，用脱脂乳和仔猪饲料保护的乳酸和醋酸细菌和酵母的活菌对酸性 pH 和模拟胃肠道条件具有更高的耐受性。结果表明，用低成本生产益生菌产品具有可行性，并且有可能应用于动物饲料。
