A meta-analysis of the feed intake and growth performance of broiler chickens challenged by bacteria

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Beneficial effects of fermented vegetal beverages on human gastrointestinal microbial ecosystem in a simulator

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Avaliação da adição da Lactobacillus acidophilus CRL 1014 e Enterococcus faecium CRL 183 sobre a microbiota intestinal em Simulador do Ecossistema Microbiano Humano (SEMH)

Os micro-organismos probióticos são utilizados em vários produtos alimentícios ou em suplementos alimentares. Simuladores intestinais representam uma opção de realização de estudos com a microbiota intestinal. O simulador do ecossistema microbiano humano (SEMH) consiste em uma sucessão de cinco reatores conectados que representam as diferentes partes do trato gastrointestinal humano com seus respectivos valores de pH, tempo de residência e capacidade volumétrica. O SEMH foi utilizado para estudar o efeito do Enterococcus faecium CRL 183 e do Lactobacillus acidophilus CRL 1014 sobre a microbiota intestinal nativa. Inicialmente, o inóculo preparado com fezes humanas foi introduzido nos três reatores, responsáveis por simular o cólon ascendente, transverso e descendente. Após duas semanas de estabilização foi adicionado, diariamente, durante quatro semanas, E. faecium CRL 183 e L. acidophilus CRL 1014 contendo 108 UFC/mL nos três compartimentos que simulam o cólon ascendente, transverso e descendente. Após as quatro semanas de tratamento o sistema permaneceu durante duas semanas sem adição de probióticos. Durante todo o experimento, foi realizado semanalmente a composição da microbiota intestinal baseada na enumeração de bactérias aeróbias e anaeróbias totais, Enterococcus spp., Lactobacillus spp., Bifidobacterium spp., Enterobactérias e Clostridium spp. Semanalmente, também, foram realizadas análises de ácidos graxos de cadeia curta (acetato, butirato e propionato) e amônia. Através da análise microbiológica observou-se alterações significativas na composição da microbiota do SEMH no decorrer do período do experimento. Alterações significativas também foram observadas na concentração de amônia e de AGCC, podendo assim observar a influência da inoculação de probióticos na microbiota nativa e os metabólitos produzidos por ela

Fermentation by gut microbiota cultured in a simulator of the human intestinal microbial ecosystem is improved probiotic Enterococcus faecium CRL 183

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influence of a probiotic soy product on fecal microbiota and its association with cardiovascular risk factors in a animal model

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Patógenos bacterianos isolados de fezes de felinos domésticos, sem sinais entéricos, de ambiente urbano e rural

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Influência do suco de laranja na microbiota intestinal humana

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Alphitobius diaperinus spp como veiculador de Clostridium perfringens em granjas avícolas do interior paulista - Brasil

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Salmonella spp. e Clostridium perfringens em farinhas de origem animal utilizadas na fabricação de rações e avaliação de aditivo na inibição de patógeno

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Involvement of Clostridium gasigenes and C. algidicarnis in `blown pack` spoilage of Brazilian vacuum-packed beef

The objectives of this study were to isolate psychrotrophic clostridia from Brazilian vacuum-packed beef cuts (spoiled or not) and to identify the isolates by using 16S rRNA gene sequencing. Anaerobic psychrotrophic microorganisms were also enumerated and samples were collected to verify the incidence of psychrotrophic clostridia in the abattoir environment. Vacuum-packed beef cuts (n = 8 grossly distended and n = 5 non-spoiled) and environmental samples were obtained from a beef packing plant located in the state of Sao Paulo, Brazil. Each sample was divided in three subsamples (exudate, beef surface and beef core) that were analyzed for vegetative forms, total spore-forming, and sulfide reducing spore-forming, both activated by alcohol and heat. Biochemical profiles of the isolates were obtained using API20A, with further identification using 16S rRNA gene sequencing. The growth temperature and the pH range were also assessed. Populations of psychrotrophic anaerobic vegetative microorganisms of up to 10(10) CFU/(g, mL or 100 cm(2)) were found in `blown pack` samples, while in non-spoiled samples populations of 10(5) CFU/(g, CFU/mL or CFU/100cm(2)) was found. Overall, a higher population of total spores and sulfide reducing spores activated by heat in spoiled samples was found. Clostridium gasigenes (n = 10) and C. algidicarnis (n = 2) were identified using 16S rRNA gene sequencing. Among the ten C. gasigenes isolates, six were from spoiled samples (C1, C2 and C9), two were isolated from non-spoiled samples (C4 and C5) and two were isolated from the hide and the abattoir corridor/beef cut conveyor belt. C. algidicarnis was recovered from spoiled beef packs (C2). Although some samples (C3, C7, C10 and C14) presented signs of `blown pack` spoilage, Clostridium was not recovered. C. algidicarnis (n = 1) and C. gasigenes (n = 9) isolates have shown a psychrotrophic behavior, grew in the range 6.2-8.2. This is the first report on the isolation of psychrotrophic Clostridium (C. gasigenes and C. algidicarnis) in Brazil. This study shows that psychrotrophic Clostridium may pose a risk for the stability of vacuum-packed beef produced in tropical countries during shelf-life and highlights the need of adopting control measures to reduce their incidence in abattoir and the occurrence of `blown pack` spoilage. (C) 2011 Elsevier B.V. All rights reserved.

Molecular characterisation of the gut microflora of healthy and inflammatory bowel disease cats using fluorescence in situ hybridisation with special reference to Desulfovibrio spp

Inflammatory bowel disease (IBD) is a common cause of chronic large bowel diarrhoea in cats. Although the aetiology of IBD is unknown, an immune-mediated response to a luminal antigen is thought to be involved. As knowledge concerning the colonic microflora of cats is limited and requires further investigation, the purpose of this study was to determine the presence of specific bacterial groups in normal and IBD cats, and the potential role they play in the health of the host. Total bacterial populations, Bacteroides spp., Bifidobacterium spp., Clostridium histolyticum subgp., Lactobacillus-Enterococcus subgp. and Desulfovibrio spp. were enumerated in 34 healthy cats and 11 IBD cats using fluorescence in situ hybridisation. The study is one of the first to show the presence of Desulfovibrio in cats. Total bacteria, Bifidobacterium spp. and Bacteroides spp. counts were all significantly higher in healthy cats when compared with IBD cats, whereas Desulfovibrio spp. (producers of toxic sulphides) numbers were found to be significantly higher in colitic cats. The information obtained from this study suggests that modulation of bacterial flora by increasing bifidobacteria and decreasing Desulfovibrio spp. may be beneficial to cats with IBD. Dietary intervention may be an important aspect of their treatment.

Prevalência de Clostridios sulfito redutores e Clostridium perfringens na mucosa intestinal de frangos de corte

Pós-graduação em Microbiologia Agropecuária - FCAV

Pathogens in animal meal and the use of Salmex (R) in the elimination of Clostridium perfringens

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influence of different shrinking temperatures and vacuum conditions on the ability of psychrotrophic Clostridium to cause 'blown pack' spoilage in chilled vacuum-packaged beef

This study determined the ability of psychrotrophic Clostridium strains isolated from vacuum-packaged beefs and abattoir environments to cause 'blown-pack' spoilage of vacuum-packaged beef stored at 2 and 15 degrees C. The influence of shrinking temperatures (83, 84 and 87 degrees C) and vacuum pressure (6 and 9 mbar) on the occurrence of such spoilage as well as the effects of simulated transportation (500 km) on the integrity of packages was determined. At 15 degrees C and 2 degrees C, twelve and six strains caused 'blown-pack' spoilage, respectively. The combination of vacuum pressure (9 mbar) combined with shrinking temperature (87 degrees C) retarded the occurrence of spoilage. The simulated transportation under the experimental conditions did not affect the integrity of packages. More studies that assess the factors that may contribute for the occurrence of 'blown-pack' spoilage should be performed to avoid the occurrence of such spoilage during its shelf-life. (C) 2012 Elsevier Ltd. All rights reserved.