What Does it mean by ‘strain’ in Microbiology? What are Bacterial Strain?

A strain in biology is an individual biological species’ subtype, culture, or genetic variation. The idea of strain development is frequently considered to be fundamentally artificial because it is intended to be genetically isolated. This is most clearly seen in microbiology, where strains are often contained by the physical limitations of a Petri plate and are formed from single-cell colonies. In virology, botany, and with rats used in experiments, strains are also often used terms.

Microbiology and virology

According to a statement, “the phrasesstrain,’ ‘variant,’ and ‘isolate’ in the virology field do not have a generally agreed definition, and most virologists merely copy the usage of terms from others.”

A strain is a subtype or genetic variation of a microorganism (e.g., a virus, bacterium or fungus). For instance, a “flu strain” is a particular biological variation of the influenza virus. These flu strains can be identified by their various surface protein isoforms. When two or more viruses infect the same cell in nature, new viral strains might be produced as a result of mutation or genetic component swapping. “Antigenic drift” and “Antigenic shift” refer to these occurrences, respectively. To increase resolution within species, metagenomic techniques can also be used to distinguish microbial strains based on their genetic make-up. This has grown to be a useful tool for studying the microbiome.

Artificial constructs

As in the instance of the H5N1 influenza virus, scientists have altered virus strains to examine their behavior. While funding for this kind of study has occasionally been controversial due to safety worries, causing a brief hiatus, it has since continued.

Microbial strains have been developed in biotechnology to create metabolic pathways appropriate for treating a range of applications. In the past, the field of producing biofuels has been the focus of extensive metabolic studies. The most used species for prokaryotic strain engineering is Escherichia coli. Researchers have been successful in creating functional minimum genomes from which new strains can be created. With the use of these baseline strains, it is almost certain that tests on genes outside the basic framework won’t be affected by non-essential pathways. For this use, E. coli optimized strains are commonly employed. Additionally, E. coli is frequently utilized as a chassis for the production of simple proteins. These strains, like BL21, have undergone genetic modification to reduce protease activity, opening the door to the possibility of high-efficiency, industrial-scale protein production.

With regard to industrial fermentation, strains of yeast are the most often modified eukaryotic organisms.

What is a strain ?

A biological species’ genetic subtype, variation, or culture is known as a strain. They are used more frequently in microbiology. A sporlac strain also develops from a single cell colony, and microbes like viruses, bacteria, and fungi have several strains that belong to the same species. As an illustration, a “flu strain” is a particular biological form of influenza or “flu” virus distinguished by its several surface protein isoforms. As a result, a strain notably possesses a certain genetic trait that is absent in the other individuals of the species.

Additionally, genetic variety is the difference in genomes among members of the same species brought on by genetic mutations that take place during sexual reproduction. Gene mutations, gene flow, chance mating, chance fertilization, and crossing over between homologous chromosomes are frequently the causes of genetic variation. Additionally, genetic variation plays a crucial role in driving evolution through natural selection. Additionally, it is crucial for sustaining species diversity.

What is The Efficiency of Probiotics among Farm Animals

The initial probiotic notion was established in The Prolongation of Life by Heinemann. He proposed that consumed bacteria could have a beneficial effect on the natural microbial ecology of the intestine. Probiotics are regarded as growth and health stimulants and are widely utilized in animal feed, particularly in pig and poultry production.

Animal Probiotics are also defined as “a live microbial feed additive that benefits the host animal by improving its intestinal equilibrium.” There is a substantial body of research that supports the use of probiotics to prevent or treat intestinal diseases. Lactic acid bacteria, particularly Lactobacillus sp. and Bifidobacterium sp., are now the best-studied probiotics.

As a result, several research organizations from many nations are conducting intensive research on this topic. Many years later, probiotics were identified as viable microbial feed supplements that are thought to encourage growth and health while also altering the ecology of the intestine in a good way for the host. Probiotics should have a positive effect on the host animal because they improve the gut microbial balance [12] or the qualities of the indigenous microflora. Probiotics improve intestinal health through a variety of processes, including immune activation, competition for restricted resources, suppression of epithelial and mucosal adhesion, inhibition of epithelial invasion, and generation of antimicrobial compounds.

Modification of intestinal bacteria and nutrient availability in response to morphology and histology, as well as transport physiology, are possible routes of action. Many studies have found that probiotics have significant favorable impacts on performance, health, vitality, gut ecology, and digestibility, despite the fact that the method of action of probiotics is still not fully understood. The effectiveness of probiotics with an emphasis on combination preparation has yet to be determined.

Mode of Action of Probiotics

Probiotics work through a variety of strategies to achieve their effectiveness. Probiotics prevent and control intestinal infections while increasing animal function and production capacity. Basic probiotic modes of action include (a) pathogen adhesion inhibition; (b) production of antimicrobial components such as bacteriocins and defensins; (c) competitive exclusion of pathogenic microorganisms; (d) enhancement of barrier function; (e) luminal pH reduction; and (f) immune system modulation. Probiotics improve health by blocking dangerous microbes. Lactobacillus rhamnosus and Lactobacillus plantarum, for example, can prevent Escherichia coli adhesion in the digestive system. Bacteria frequently interact with host cells as a result of the production of chemical signals that impact the approach of bacterial organisms. This method of communication between bacteria and their hosts is known as quorum sensing. Pathogenicity can be influenced by probiotics by altering the communication pathway in pathogenic bacteria. Probiotics produce antimicrobial chemicals that inhibit bacterial adhesion and translocation. Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, Enterococcus, Streptococcus, and Bifidobacteria can all produce proteins or bacteriocins that prevent the growth of closely related bacterial organisms. These probiotics help to reduce the number of harmful microbes in the gastrointestinal tract. Bacteriocins are bioactive antimicrobic peptides produced in the ribosomes of many bacteria that bind to harmful microorganism cells via phospholipid membranes. The basic pattern of bacteriocin-mediated pathogen reaction encloses pathogenic bacteria cytoplasmic membrane penetration, which confers suppression of DNA and RNA synthesis and cell leakages. Bacteriocins can limit pathogen cells’ capacity to colonize the GI tract and battle antibiotic-resistant bacterium strains.

Animal health products or probiotics can boost the host’s immunity by modifying the immune system. Consumed probiotics serve an important role in boosting the mucosal immune system (MIS) and inducing a signaling network. Different experimental methodologies have been used to explore the effect of various probiotic microorganisms on dendritic cells (DC). Dendritic cells are antigen-presenting cells that play important roles in innate and adaptive immunity. Dendritic cells can recognize and respond to bacterial components in addition to initiating primary immune responses that result in the direct generation of T- and B-cell responses. Probiotics can directly regulate intestinal dendritic cells by displaying pathogen recognition patterns (PRPs) on the surface, which can precisely recognize pathogen-associated molecular patterns (PAMPs) on the bacterial organism. This acknowledging approach promotes DC maturation by increasing co-stimulatory molecular expression. Cytokine release stimulates T-cell activation as the immune system becomes active.

Probiotics increase digestibility

Probiotics have been shown to enhance the pace of digestion in animals. Probiotics can improve the composition of cecal microorganisms and nutrient digestion in broilers. Probiotics improve the ileal digestibility of key amino acids, resulting in a 5% increase in chicken body weight, according to Zhang and Kim, and can improve calcium bioaccumulation in poultry.

Probiotics boost enzyme activity in the GI tract and improve the digestion of the host’s diet. Research in buffalo calves, for example, found that probiotic feed containing Lactobacillus acidophilus increased dry matter intake, daily feed conversion efficiency, and apparent nutrient digestibility when compared to the control group.

Probiotics improve the immune system

Probiotics can boost the host’s immunity in a variety of ways. Probiotics have been shown in numerous research to have immunostimulatory characteristics. Probiotics containing Lactobacillus fermentum and Saccharomyces cerevisiae stimulated gut T-cell immunity, as evidenced by increased yields of CD3+, CD4+, and CD8+ T-lymphocytes in chicken gastrointestinal tracts.

In hens, probiotics can also increase serum immunoglobulin levels. Zhang and Kim found that a probiotic feed supplement including Lactobacillus acidophilus, Bacillus subtilis, and Clostridium butyricum increased IgA and IgM serum levels in chickens.

Saccharomyces Boulardii as a Probiotic for Children

Since the 1950s, Saccharomyces boulardii (S. boulardii) has been utilized as a probiotic. It’s been demonstrated to be effective in the treatment of acute infectious diarrhea, the prevention or treatment of diarrhea associated with antibiotic use, and as a Helicobacter pylori infection adjunctive therapy. It’s also been proposed as a supplement for premature babies’ formula. The research on S. boulardii in infants and children that has been published to date will be described in this issue of Pediatric Pharmacotherapy, as well as a review of the side effects and dose recommendations for this medication in newborns, children, and adults.

Mechanism of action

Probiotics are live, non-pathogenic bacteria that are taken orally to help maintain and/or restore a healthy gastrointestinal (GI) microbiota. Other probiotics include Lactobacillus rhamnosus strain GG, Lactobacillus reuteri, Lactobacillus acidophilus, Bifidobacterium spp., and Streptococcus spp. preparations, in addition to S. boulardii. S. boulardii is a noncolonizing, non-systemic yeast, unlike most probiotics. It was first discovered from lychee fruit in Indonesia in 1923 by French scientist Henri Boulard, who noted that locals utilized the fruit’s skin to cure cholera symptoms. While the exact processes by which probiotics help the host are unknown, it is thought that they improve host barrier function, produce competitive suppression of harmful bacteria, and boost immune function.

S. boulardii secretes enzymes such as a protease that degrades Clostridium difficile toxins and a phosphatase that inactivates endotoxins such as E. coli’s lipopolysaccharide. It also accelerates intestinal brush border membrane formation and increases glycoprotein production by improving tight connections between enterocytes (reducing chloride secretion). S. boulardii also increases the production of disaccharidases in the brush border, such as lactase, sucrase, maltase, and N-aminopeptidase, allowing for increased carbohydrate degradation and absorption in diarrhoea patients, as well as restoring normal levels of short-chain fatty acids in the colon, which are necessary for water and electrolyte absorption.

Pharmacokinetics and Pharmacodynamics

Live yeast is detectable throughout the GI tract after daily administration of lyophilized S. boulardii at normal doses. S. boulardii does not adhere to the intestinal mucosa. Adults reach a steady concentration in three days. S. boulardii is no longer detectable in the intestinal lumen a week after treatment is stopped. In both animal models and clinical trials, several researchers have found a link between the quantity of yeast in the GI tract and the degree of symptomatic recovery following C. difficile infection.

Long-term hospitalization, antibiotic treatment, severely immunocompromised conditions or usage of immunosuppressive medications, and the presence of foreign materials such as prosthetic heart valves, shunts, or catheters are all risk factors for systemic infection. One of the most important factors that predispose individuals to systemic infection appears to be the use of central venous catheters. Airborne yeast can be deposited on the catheter hub or port from open capsules or powder packages, allowing contamination when the catheter is accessed. Hennequin and colleagues found that adjacent surfaces remained contaminated with Saccharomyces Boulardii up to 30 minutes after opening a packet in a series of four cases. It is suggested that packets be opened in a location other than patients’ rooms and by a health care practitioner wearing gloves in the hospital setting. Administration of S. boulardii to patients with central venous catheters, especially those who are immunocompromised, should be done only after a thorough assessment of the risks. S. boulardii, unlike Lactobacillus spp., hasn’t been linked to infections caused by translocation from the gastrointestinal tract to the systemic circulation. Most doctors, however, avoid using all probiotics in patients with known or prospective gut integrity issues as a precaution.

Best Health Probiotics for Farm Animals

Élie Metchnikoff was the first to propose the concept of probiotics. He proposed that consumed bacteria could have a beneficial effect on the digestive tract’s typical microbial ecology. Probiotics are regarded as growth and health stimulators and are widely utilized in animal feed, particularly in the production of pigs and poultry.

Probiotics are also defined as “a live microbial feed additive that improves the host animal’s intestinal equilibrium and thereby benefits the host animal.” The use of probiotics to prevent or treat intestinal problems is supported by a substantial body of evidence. Lactic acid bacteria, particularly Lactobacillus sp and Bifidobacterium sp, are currently the most well-studied probiotics.

As a result, several research organizations in various nations are conducting extensive research on this topic. Probiotics were eventually defined as “viable microbial feed supplements that are considered to encourage growth and health as well as affect the ecology of the intestine in a favorable manner for the host” Because of an improvement in the intestinal microbial balance or the qualities of the indigenous microflora, probiotics should have a positive effect on the host animal. Probiotics also improve intestinal health through a variety of processes, including immune activation, competition for restricted resources, suppression of epithelial and mucosal adhesion, inhibition of epithelial invasion, and the creation of antimicrobial compounds.

Modification of intestinal bacteria and nutrient availability in response to morphology and histology, as well as transport physiology, are possible routes of action. Many studies have found significantly favorable effects of probiotics on performance, health, vitality, gut ecology, and digestibility, despite the fact that the mode of action of probiotics is yet unknown. The effectiveness of probiotics in a combination preparation has just recently been determined.

Here are some animal health products to opt for:

SPORICH- RESQ

Sporich- ResQ is a tried-and-true combination of viable, non-hemolytic, and non-GMO probiotic strains that act together to regulate stress and dysbiosis in poultry and swine while lowering mortality.

Key Benefits:

  • Effectively controls stress-induced diarrhea.
  • Re-establishes gut microflora post-antibiotic therapy.
  • Binds and neutralizes bacterial endotoxins.
  • Maximizes economic gain by controlling mortality.

FEED Application:

  • Instead of adding the prescribed amount of Sporich-ResQ directly to the feed, use multilayer mixing to ensure the correct blend and a consistent dispersion of probiotic strains.
  • Ensure to use the product completely once the bag is opened.
  • Not recommended in pellet feed.

Water Application:

  • Prepare stock solution by slowly adding the recommended quantity of Sporich-ResQ in 2 liters of water under constant stirring.
  • Add this stock solution to the drinking water demand of 1000 birds/100 piglets/50 pigs.
  • Avoid using Sporich- ResQ along with sanitizer.
  • Use the stock solution immediately after preparation.

SPORICH- TOTAL

Sporich- Total is a full-spectrum cocktail of highly potent proprietary, non-hemolytic, and non-GMO probiotic strains that colonize the whole digestive tract and provide a wide variety of gut support. Each of the probiotic strains in Sporich-To has a distinct health benefit and works in concert to maximize your return on investment.

Key Benefits:

  • Highly effective against gut pathogens, it induces eubiosis.
  • Improves digestibility and enhances nutrient absorption.
  • Increases performances, improve FCR, and reduces mortality.
  • Reduces incidences of wet litter and ammonia production.

FEED Application:

  • Instead of directly adding Sporich-Total to the meal, multilevel mixing is used to ensure adequate mixing and uniform dispersion of probiotic strains.
  • Ensure to use the product completely once the bag is opened.
  • Not recommended in pellet feed.

Water Application:

  • Prepare stock solution by slowly adding the recommended quantity of Sporich-Total in 2 liters of water under constant stirring.
  • Add this stock solution to the drinking water demand of 1000 birds/100 piglets/50 pigs.
  • Avoid using Sporich- Total along with sanitizer.
  • Use the stock solution immediately after preparation

PROME — BS

Prome- BS is a patented probiotic strain of Bacillus subtilis that is viable, non-hemolytic, non-GMO, and thermostable for use as a feed additive to balance intestinal microbial flora and increase body weight gain in poultry and pigs.

Key Benefits:

  • Improves gut morphology, digestibility, and nutrient absorption.
  • Boosts immunity and prevents infection.
  • Improves liveability and FCR.
  • Higher ROI with continuous usage.

FEED application:

  • To ensure proper mixing and uniform distribution of probiotic strains add the recommended quantity of Prome-BS through multilevel mixing instead of direct addition in feed.
  • Ensure to use the product completely once the bag is opened.
  • Not recommended in drinking water.

PROME — MAX

Prome-Max is a patented blend of live, non-hemolytic, and non-GMO multi-strain Direct-Fed Microbial that can be used to enhance growth in poultry and pigs. Each probiotic strain is microencapsulated for improved thermostability and survivability in pellet feed.

Key Benefits:

  • Promotes and modulates healthy gut microflora from crop to cloaca.
  • Proven activity against C. perfringens, E.coli, and Salmonella.
  • Reduces infection and diarrhea.
  • Maximizes nutrient utilization.
  • Ensures better performance and ROI.

FEED application:

  • To ensure proper mixing and uniform distribution of probiotic strains add the recommended quantity of Prome-Max through multilevel mixing instead of direct addition in feed.
  • Ensure to use the product completely once the bag is opened.
  • Not recommended in drinking water.

Liquid probiotics: Are They Better Than Probiotic Pills?

Probiotic supplements come in a range of shapes and sizes, including capsules, tablets, powders, and liquids. Each shape has its own set of benefits and drawbacks, but each offers irreplaceable advantages comparatively.

The capacity of bacterial cells to enter our intestines, not the number of bacteria/strains listed on the label, is the most significant characteristic of probiotics. Probiotic bacteria, in particular, will not be able to reach the intestines and accomplish the task given to them optimally if they are unable to overcome the stomach acid barrier and its low pH.

Scientific studies demonstrate that due to the acid environment in the stomach, some probiotic strains only survive 10–20 percent of the time and that up to 96 percent of probiotics in cellulose-coated capsules die when they come in contact with stomach acid.

Regardless of whether the composition of probiotic cultures on the declarations is equal to similar goods sold, we often neglect the fact that the technical process is mostly responsible for the absorption of nutritional supplements we take.

Lactic acid is produced as a by-product of the Lacto-fermentation process in a liquid probiotic, indicating that the bacterial culture is already living in an acidic environment. When a bacterial cell hits the stomach’s acid environment, it is already adapted to the acid medium and may continue on its way to the intestines without harm. Because they are not accustomed to an acid environment, most probiotic supplements in tablet or capsule form cannot survive stomach acid.

Probiotic drinks and meals are active media, containing germs that have already been activated. We introduce live and active bacteria to the liquid medium during Lacto-fermentation, allowing them to thrive and ferment inside the bottle. The bacteria work together as a team under such process guidance, and there is no considerable competition between them. When they reach our intestines, in particular, they instantly start working. It can take up to 6 hours for certain probiotic supplements in tablet or powder form to start functioning and settle in the intestines.

Lacto-fermentation is distinguished by the preservation of vitamins, minerals, enzymes, and amino acids in their natural state (since there is no heating). Lactic acid bacteria increase the accessibility of nutrients to our bodies, allowing us to get the most out of the fermented food supplement. This is true when it comes to the synergy of the active ingredients, because bacteria and probiotics require prebiotics to begin active metabolic processes, i.e. to increase the number of helpful bacteria in the gut. Prebiotics are plant fibers that can be found in probiotic foods and beverages but are not always included in probiotic pills.

Different substances in probiotic drinks work together to provide a synergistic impact. This signifies that the combined effect of several substances is larger than the sum of their individual effects. This synergy can only happen when probiotic supplements are active – and the acidic liquid medium permits them to do so, which is a requirement for the formation of POSTBIOTICS!

What are probiotics?

Probiotics are “live bacteria that impart a health benefit on the host when taken in suitable proportions as part of food,” according to the World Health Organization.

That may sound confusing, but a probiotic is a living bacteria that provides health advantages when consumed in high enough quantities.

This is because your gut microbiota (also known as the “gut microbiome”) has a diverse population of bacteria. In your microbiome, there is a delicate balance of “good” and “bad” bacteria, and adding more good bacteria (probiotics) tips the balance toward more good bacteria.

It’s beneficial to your gut and overall health to have a gut microbiome that favors good bacteria.

The good news is that probiotics may be found in a variety of formats, including liquid probiotics. They can also be found in food!

Benefits of liquid probiotics

So, we know that probiotics are beneficial to your health…but what other advantages do you notice?

Probiotics provide a wide range of benefits, which may include:

  • Better digestion
  • Reduced incidence of diarrhea
  • Improved bowel regularity
  • Certain conditions, such as IBS, IBD, heart disease, diabetes, autoimmune disorders, and others, may benefit from liquid probiotics (interestingly enough, gut health is connected to practically every chronic disease there is — so improving your gut microbiota generally has a beneficial impact on the chronic disease)
  • Reduced systemic inflammation

What is the mode of nutrition in lactobacillus?

Since the earliest known food preservation by humans, fermentation (or bioprocessing) has been employed to generate a diverse range of foods and food ingredients. Molds, yeast, and lactic acid bacteria are commonly employed to transform raw food substrates into a variety of fermented products. Bioprocessing technology has advanced this further, allowing for the manufacture of specific food or feed ingredients, as well as processing assistance. Lactobacillus bacteria are helpful microorganisms of particular interest due to their long history of use. Lactobacilli were one of the first organisms utilised by humans for food processing and preservation by preventing the invasion of other microbes that cause foodborne sickness or spoiling. Lactobacillus is an important part of modern food and feed technologies, not least because of the growing interest in their health benefits (functional properties). Lactobacilli are extensively promoted in food by the dairy and self-care health businesses, and they are increasingly employed in animal feed due to their potential to replace antibiotic growth boosters.

Lactobacillus (genus Lactobacillus) is a gram-positive, non-spore-forming bacteria belonging to the Lactobacillaceae family. Lactobacillus, like other genera in the family, is distinguished by its ability to create lactic acid as a by-product of glucose metabolism. Animal feeds, silage, manure, and milk and milk products all include the microbes. Lactobacillus species are employed in the commercial production of sour milk, cheeses, and yoghurt, as well as in the production of fermented vegetables (pickles and sauerkraut), beverages (wine and juices), sourdough bread, and some sausages.

Lactobacillus is a nonmotile bacteria that can thrive in aerobic and anaerobic conditions. The type species of the genus, L. delbrueckii, is 0.5 to 0.8 micrometer (m; 1 m = 106) broad by 2 to 9 m long and can be found alone or in small chains. Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, and Lactobacillus sanfranciscensis are some more well-known Lactobacillus species.

Various Lactobacillus organisms create different amounts of lactic acid. Several species, including Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus plantarum, have homofermentative glucose metabolism because lactic acid is the major output, accounting for at least 85 percent of end metabolic products. Other species, including as L. brevis and L. fermentum, have heterofermentative glucose metabolism, with lactic acid accounting for roughly half of metabolic byproducts and ethanol, acetic acid, and carbon dioxide accounting for the other half. Other heterofermentative Lactobacillus organisms are inefficient in their glucose metabolism and must rely on other organic compounds for energy, such as galactose, malate, or fructose.

Lactobacillus is found in the gastrointestinal systems of both animals and humans, as well as the mouth and vagina. Lactobacilli commercial formulations are used as probiotics to restore normal flora when antibiotic medication has established an imbalance.

Importance to the consumer

Lactobacillus spp. are found in a variety of foods, both intentionally and unintentionally. Their possible usefulness as probiotics has gotten a lot of interest. L. acidophilus LA1, L. acidophilus NCFB 1748, Lactobacillus GG, L. casei Shirota, Lactobacillus gasseri ADH, and Lactobacillus reuteri have all been studied for their probiotic benefits. Immune boosting, lowering faecal enzyme activity, preventing intestinal diseases, and minimising viral diarrhoea are all reported therapeutic outcomes of Lactobacillus intake. Most probiotic strain development are thought to be able to colonise the intestinal tract, consequently influencing the microbiota and possibly preventing pathogen colonisation.

Despite the substantial potential benefits of probiotic intake, documentation is still lacking. Efficacy studies are difficult and expensive to conduct, especially in humans, where it is difficult to adhere to experimental methods and adjust for other genetic and environmental factors. Select isolates, such as L. casei GG, are being valued highly, and intellectual property is being developed around these strains. Probiotic bacillus subtilis are now labelled on a variety of items that are offered alongside more traditional dairy products.

What are the Uses of Probiotics in Aquaculture?

There was an increased risk of infectious diseases and losses for farmers when culture systems were strengthened to satisfy rising requirements. Because of the numerous problems associated with prophylactic antibiotic administration, rigorous laws have been enacted to prohibit or limit their use in aquaculture. Dietary administration of feed additives has gotten a lot of interest in the last three decades as an alternative to antibiotics. Aquaculture probiotics, prebiotics, synbiotics, and medicinal plants were among the most promising feed additions for bacterial, viral, and parasite illness management and therapy in fish and shellfish.

Lilly and Stillwell coined the term probiotics in 1965. The microbiological origin element that stimulates the growth of other organisms is known as a probiotic. Roy Fuller proposed the hypothesis that probiotics have a beneficial effect on the host in 1989. He described probiotics as live bacteria that, when given in sufficient proportions, promote the host’s health by improving the microbiota balance in the intestine.

Probiotics are “live microorganisms that impart a health benefit on the host when provided in suitable proportions,” according to the Food and Agriculture Organization/World Health Organization.

Its objective is to install, improve, or compensate for the functions of the indigenous microbiota that lives in the digestive tract or on the body’s surface.

The use of fermented foods for health advantages is not a new concept; it is also described in the Persian translation of the Old Testament.

A scientific approach that recognizes the beneficial role of certain microorganisms was applied in the first decades of the 20th century suggesting the use of Lactobacillus; Bifidobacterium; and Saccharomyces boulardii.

Probiotics have been found to be beneficial to human health in several clinical studies such as lactose intolerance, diarrhea, allergies, irritable bowel syndrome, and cancer, to name a few.

Animals’ production performance can be improved by using growth boosters. To increase the performance of chickens, pigs, and cattle, a wide range of antibiotic-like compounds, particularly penicillin and tetracycline, were initially utilized.

Antibiotics as feed additives provided significant benefits to animal husbandry, primarily in the form of increased weight gain and feed conversion.

Probiotics have been included in the diet of animals in order to preserve the balance of their intestinal flora, avoid digestive tract disorders, improve feed digestibility, boost nutrient utilization, and improve zootechnical performance.

Probiotics: Definition and History

Several types of beneficial feed additives, like probiotics, prebiotics, and synbiotics, are being employed in aquaculture to increase growth performance, immunological responses, and disease resistance, as well as serve as an antibiotic substitute. The term “probiotics” comes from the Greek words “pro” and “bios,” which both mean “for life,” and refers to microbial feed additives that confer host organisms through modulating the intestinal microbiota. The other half of the probiotics were identified as organisms and chemicals that influence bacteria in the intestine by the first researcher. Probiotics are live bacteria that are consumed orally and provide substantial health advantages to the host, according to the Food and Agriculture Organization (FAO) and the World Health Organization (WHO).

Probiotic organisms

The following are the requirements that a liquid probiotic organism must meet:

Resistance to acid, bile, and pancreatic enzymes;

Resistance to acid, bile, and pancreatic enzymes; Access to intestinal mucosa cells;

The ability to colonize;

Staying alive for an extended period of time during transport and storage in order to efficiently colonize the host;

Antimicrobial compounds are produced against harmful bacteria, and there is no transfer.

Non-pathogenic normal microflora such as lactic-acid bacteria (Bifidobacterium, Lactobacillus, Lactococcus, Streptococcus, and Enterococcus) and yeasts such as Saccharomyces spp. are commonly utilised as probiotics in animal nutrition.

Mechanisms of action

Although not entirely understood, the mechanisms of action of bacteria are employed as probiotics.

Competition for binding sites, also known as “competitive exclusion,” occurs when probiotic bacteria bind to binding sites in the intestinal mucosa, producing a physical barrier that prevents harmful bacteria from connecting.

Antibacterial substance production: probiotic bacteria produce antibacterial substances such as hydrogen peroxide and bacteriocins, which are mostly used against pathogenic bacteria. They also create organic acids that reduce the pH of the gastrointestinal tract’s environment, inhibiting pathogen growth and the development of certain Lactobacillus species.

Competition for nutrition: the scarcity of nutrients that pathogenic bacteria can consume is a limiting factor in their survival.

Immune system stimulation: certain probiotic bacteria are directly associated with immune response stimulation by enhancing antibody synthesis, macrophage activation, T-cell proliferation, and interferon production.

How Does Prome-Max Help in Poultry Growth?

The rise in poultry productivity has been followed by a slew of negative consequences, including the introduction of a wide range of diseases and bacterial resistance. These consequences are attributed in part to the indiscriminate use of chemotherapeutic drugs as a result of rearing cycle management techniques.

This review summarises the use of probiotics in poultry for the prevention of bacterial diseases, as well as demonstrating the potential role of probiotics in poultry growth performance and immune response. Also, the safety and wholesomeness of dressed poultry meat, demonstrating consumer protection, and a critical evaluation of the results obtained to date.

In many nations, the poultry business has grown to be a significant economic sector. Diseases and degradation of environmental conditions are common in large-scale rearing facilities where chickens are subjected to stressful settings, resulting in significant economic losses. Disease prevention and control have resulted in a significant increase in the usage of veterinary pharmaceuticals in recent decades. 

However, given the significant record of the emergence of antibiotic resistance among pathogenic bacteria, the efficacy of antimicrobial drugs as a prophylactic tool has been questioned. As a result, the likelihood of antibiotics being phased out as poultry growth stimulants, and concerns about their usage as therapeutic agents, has created an environment in which both consumers and manufacturers are exploring alternatives. Probiotics are being explored as a possible solution to this problem, and some farmers are already employing them instead of antibiotics.

The importance of biotechnology in poultry nutrition cannot be overstated. The chicken feed industry relies heavily on biotechnology. Nutritionists are constantly working to provide more efficient and cost-effective feed. It is not enough to have good feed; it is also necessary to make better use of it. Dietary changes, as well as a lack of a healthy diet, might alter the microbial balance in the stomach, predisposing to digestive problems. Maintaining a healthy gut also requires a well-balanced diet that is high in energy and nutrients. Nutritionists and veterinary professionals have recently focused their attention on correct nutrient utilization and the use of probiotics for poultry development enhancement.

The species that are currently used in probiotic solutions are diverse and numerous. Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus salivarius, Lactobacillus plantarum, Streptococcus thermophilus, Enterococcus faecalis, Bifidobacterium spp., and Escherichia coli are the most common bacteria. These are all intestinal strains, with two exceptions.

Poultry growth promoter prome-max is a patented blend of living, non-hemolytic, and non-GMO multi-strain Direct-Fed Microbial that can be used to enhance growth in poultry and pigs. For better thermostability and survivability in pellet feed, each probiotic strain is microencapsulated.

Key Benefits:

  • From crop to cloaca, promotes and controls healthy gut bacteria.
  • C. perfringens, E. coli, and Salmonella activity has been demonstrated.
  • Infection and diarrhea are reduced.
  • Maximizes the use of nutrients.
  • Ensures higher performance and return on investment.

In recent years, the concept of probiotics has become less perplexing than previously assumed. It is now an essential part of applied biotechnological research, and it can be used for growth promotion in poultry instead of antibiotics and chemotherapeutic drugs.

Men used to think of all bacteria as hazardous, forgetting that they were used in food preparation and preservation, making the probiotic concept rather difficult to accept. Scientists are currently attempting to identify the delicate symbiotic link between chicken and their bacteria, particularly in the digestive tract, where they are critical to both human and poultry health.

Probiotics have the potential to become a viable alternative to antibiotics because they do not cause the development and spread of germ resistance. Probiotics could be utilized successfully as nutritional aids in chicken feeds for growth promotion, modification of intestinal microbiota and pathogen suppression, immunomodulation, and improving poultry meat quality, according to the current review.

What are the Uses of Bacillus Clausii and is it safe for Animals?

B. clausii is commonly used in the form of Bacillus spp. Probiotics. Its application for the treatment and prevention of gut barrier dysfunction is supported by clinical evidence. Small studies have looked at its usage in preterm neonates to avoid infection, in children to treat nasal allergies and upper respiratory infections, and in adults to treat acute or chronic diarrhea, SIBO, and the side effects of Helicobacter pylori therapy.

Bacillus clausii is a Gram-positive, rod-shaped, motile, spore-forming bacteria that lives in soil and is categorized as a probiotic microorganism with a symbiotic interaction with the host. It can be found everywhere, including in human guts. This spore can withstand extreme physical and chemical conditions. It’s a well-known, well-documented, and stable spore-shaping bacteria that can help with gastrointestinal issues. Bacillus clausii was developed for use in high-moisture, high-temperature foods utilizing cutting-edge capsulation technology.

Uses of Bacillus Clausii

  • Bacillus clausii is a probiotic used to treat infections, acute or chronic diarrhea, small intestine bacterial overgrowth, Helicobacter pylori treatments, and nasal allergies or upper respiratory infections in children. Bacillus clausii has also been suggested to be useful in the treatment of irritable bowel syndrome symptoms.
  • Bacillus Clausii is found in health food products such as granola bars, chocolates, and candies as a dietary supplement. Bacillus clausii can be purchased in the form of sachets, tablets, capsules, and powders at any nearby drugstore. It’s also used in the poultry, aquaculture, swine, and other vet segments as a feed supplement.
  • Bacillus clausii has the ability to survive in the stomach and move to the intestine, where it can become vegetative. This is a critical characteristic for a microorganism used in oral bacteriotherapy.

Probiotic Bacillus clausii

Bacillus clausii is a Gram-positive, motile, and spore-forming rod-shaped bacterium. It’s even classed as a probiotic microbe that can coexist with the host organism in a symbiotic relationship. Probiotic Bacillus clausii is also being researched for respiratory infections and gastrointestinal issues. It’s been discovered that it produces antimicrobial compounds.

Uses of Probiotic Bacillus Clausii

Bacillus clausii is a probiotic used to treat infections, acute or chronic diarrhea, small intestine bacterial overgrowth, Helicobacter pylori treatments, and nasal allergies or upper respiratory infections in children. Bacillus clausii has also been suggested to be useful in the treatment of irritable bowel syndrome symptoms.

Bacillus Clausii is found in health food products such as granola bars, chocolates, and candies as a dietary supplement. Buy Bacillus clausii in the form of sachets, tablets, capsules, and powders at any nearby drugstore. It’s also used in the poultry, aquaculture, swine, and other vet segments as a feed supplement.

Probiotics are helpful microorganisms that colonize the intestine and modify the bowel’s microbiota. Because just a few members of the Bacillus genus are considered safe for usage, only a few strains are commercially accessible for use in humans and animals. 

Bacillus subtilis, B. indicus, B. coagulans, and B. licheniformis have all been the subject of animal research that included acute and sub-chronic toxicity tests as well as in vitro studies.

Findings from animal studies are virtually irrelevant to human health because probiotics are extensively used in people and have a low risk of negative effects. For certain clinical disorders, there are enough clinical trials to allow for meta-analyses.Probiotic Bacillus subtilis is a gram-positive, catalase-positive bacteria. It can be found in soil as well as in the gastrointestinal tract of humans. This bacterium can help activate specific antibodies, interferons, and cytokines, which can help white blood cells fight infections. Species of Probiotic Bacillus subtilis have been effective in protecting from gut infections like diarrhea and controlling irritable bowel syndrome.

Baby Probiotics: Benefits, Safety, and More – Sanzyme Biologics

Probiotics have popped up and are used regularly nowadays among infant formulas, supplements, and food products marketed for babies. You might be wondering what probiotics are, whether they are safe for infants, and if they have any kind of benefits to your child?

Probiotics are recognized as good bacteria; these bacteria are supposed to be good for the gastrointestinal (GI) system which also helps with other health conditions.

There is still a lot of research that needs to be done on the benefits of probiotics among infants. So, always speak to your child’s doctor before giving it to your infant probiotics.

Are they safe?

Many studies on infants and probiotics state its safety to use in healthy babies. Keep in mind that there is still a lack of significant research on probiotics among babies.

Here are a few reasons to use probiotics after consulting the doctor:

a)      There are many strains that work in many different ways.

b)      The Food and Drug Administration (FDA) considers them a supplement, which is why they are not regulated like medications.

c)      There is no recommendation officially for infants.

d)      Some do have side-effects that can cause allergic reactions, stomach pain, diarrhea, gas, and bloating.

Babies need special care, so you must consult your doctor before any supplement before giving it to your infant.

What are probiotics?

Probiotics have been in the spotlight for quite some time or so because of their suggested health benefits. According to a National Health Interview Study survey, four million adults and 300,000 children have used probiotics within months before the study.

The term probiotic is an umbrella term; it represents various strains of live microorganisms, usually bacteria, which are considered to be good for the body because they can help to maintain a good balance of bacteria in the digestive tract.

You can also find probiotics as supplements as well as in foods like:

a)      yogurt

b)      other dairy products

c)      sauerkraut

d)      pickles

Some of the main strains of probiotics are:

a)      Lactobacillus

b)      Bifidobacterium

c)      Saccharomyces boulardii

You might also have these good bacteria already present in the body, but adding probiotics to the diet or consuming them as supplements can increase the amount in the body.

It is said that probiotics can help babies because they are born with a sterile GI system which might be susceptible to distress. Over time, infants build up bacteria that will help them build a barrier in their GI tract, giving them a stronger immune system and preventing infections.

Infants can develop a condition that causes symptoms like constipation or pain at any time, including before they naturally build up in their bacteria. This can also develop colic.

Probiotics can also help to add good bacteria to a baby’s stomach much more quickly. A baby can acquire good bacteria from breast milk or formula, and later, food. The bacteria in your child’s stomach can alter by many factors like delivery method, gestational age, and whether they take antibiotics early in life or not.

Saccharomyces boulardii is a strain of yeast studied for its probiotic impacts that can help provide intestinal comfort. The strain survives the gastric acid and bile salts, and it is also stable in providing health benefits to the host.

Potential Uses of Saccharomyces Boulardii

  • Probiotic saccharomyces boulardii is mostly utilized for treating & preventing diarrhea which is also caused by the use of antibiotics and infections. It is also used for general digestion problems, irritable bowel syndrome (IBS), inflammatory bowel syndrome, and bacterial overgrowth.
  • You can also use probiotic saccharomyces boulardii for vaginal yeast infections, lactose intolerance, urinary tract infections (UTIs), fever blisters, high cholesterol levels, canker sores, hives, and teenage acne.

It is even available to be purchased online in the form of supplements and sold in many natural-food stores, drugstores, and stores specializing in dietary supplements like capsules and powder. It appears in the form of Hygroscopic, Granular powder with a definitive odor. The shelf life of saccharomyces boulardii is up to 24 months, and it needs to be stored in a cool and dry place, away from direct sunlight.

Microbial Food Ingredients

There are many enzymes from bacteria, yeasts, molds, and plant and mammalian sources currently used for processing foods and food ingredients. Some of the yeast species used for producing proteins are from genera Candida, Saccharomyces, Torulopsis, and Methylophilus. Enzymes are produced either by surface culture on solid substrates or by submerged culture using liquid substrates. Commercial enzyme production’s success highly depends on maximizing the activity of the microorganism and minimizing costs of the substrate, incubation, and recovery procedures.