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1

The effects of Carnobacterium divergens AS7 bacteriocin on gastrointestinal microflora in vitro and on nutrient retention in broiler chickens

100%
Jozefiak D., Sip A., Kaczmarek S., Rutkowski A.
Journal of Animal and Feed Sciences
|
2010
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tom 19
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nr 3
The present study was undertaken to evaluate the effects of divercin, a bacteriocin produced by lactobacilli strain Carnobacterium divergens AS7, on the microflora status under in vitro conditions and on nutrient retention and nitrogen-corrected apparent metabolizable energy (AMEN ) of divercin in an in vivo trial on broiler chickens. Low (DL) 200 AU·ml1 (0.05% of the liquid divercin prepatation), and high (DH) 1600 AU·ml-1(0.4% of the liquid divercin prepatation) doses of divercin were used in both trials. In the in vitro trial divercin at concentration, 1600AU ml-1 of divercin had stronger antibacterial effects as compared with 200 AU·ml-1. In the crop and ileal digesta, the DH treatment was characterized by the lowest lactic acid bacteria (LAB) and coliform bacteria counts (0.4-0.8 log cycle reduction). There were no differences in nutrient retention between treatments. Salinomycin and divercin supplementation tended to increase fat digestibility and N retention. However, the highest AMEN were obtained in the DL treatment. The results of both studies show positive effects of divercin in terms of reduction of microbial populations isolated from the gastrointestinal tract (GIT) of broiler chickens as well as improvement in AMEN. The presented data may suggest that bacteriocin derived from Carnobacterium divergens AS7 could play a role in controlling the microbial ecosystem in the broiler chicken GIT.
2

The methods used for the identification and differentiation of Campylobacter spp. in food products

100%
Mikolajczuk-Szczyrba A., Misiewicz A., Kieliszek M., Cendrowski A.
Zeszyty Problemowe Postępów Nauk Rolniczych
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2016
|
tom 585
Bacteria of Campylobacter genus remain most commonly reported gastrointestinal bacterial pathogen in humans in the EU since 2005. The main source of human infections caused by Campylobacter bacteria is the consumption of inadequately prepared, infected food products especially poultry meat, milk and dairy products, and contaminated water. High number of campylobacteriosis may us presume that in near future there will be implemented adequate changes in legislation regarding the microbiological criteria for food products, including the detection of Campylobacter spp. This paper contains literature review concerning identification and differentiation methods of Campylobacter genus in food. There are presented classical methods for Campylobacter spp. detection, based on biochemical and physiological properties and as well as molecular methods – PCR, multiplex PCR, PCR-RFLP, qPCR, dot blotting, FISH, which identifies characteristic DNA sequences.
3
Content available remote

Helicobacter pylori: Microbiology and interactions with gastrointestinal microflora

80%
Dzierzanowska-Fangrat K., Dzierzanowska D.
Journal of Physiology and Pharmacology. Supplement
|
2006
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tom 57
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nr 3
5-14
Helicobacter pylori causes substantial morbidity and mortality, and the course of infection results from complex interactions between host, environmental and bacterial factors. It is generally accepted that H. pylori eradication is the best method of treatment for peptic ulcer disease and prevention of its complications. However, the antimicrobial agents used in eradication regimens cause various alterations in gastrointestinal microflora, which can lead to side effects affecting the patient’s compliance. Moreover, antimicrobial therapy is responsible for increasing resistance not only in H. pylori but also in colonising microflora, and, therefore, alternative approaches to the treatment and prevention of H. pylori infection have been investigated.
4

Degradation of ochratoxin A by Lactobacillus acidophilus K1

80%
Mazurkiewicz J.
Electronic Journal of Polish Agricultural Universities. Series: Biotechnology
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2011
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tom 14
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nr 2
5

Modulating gastrointestinal microflora of pigs through nutrition using feed additives

80%
Bederska-Lojewska D., Pieszka M.
Annals of Animal Science
|
2011
|
tom 11
|
nr 3
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