Spoilage of animal feed by bacteria

Spoilage of animal feed by bacteria is a problem worldwide. They can cause extensive damage such as unpleasant smell, taste, or appearance. Another important aspect involved in contamination of feed by bacteria is the presence of potential pathogenic species,
which cause a great risk for animal health (Broberg et al., 2007). Listeria monocytogenes is a Gram positive, non-sporulating bacillus that has been isolated from a range of sources including vegetables, processed foods, dairy products, silage and soils (Albano et al., 2007; Alsheikh et al., 2012). This facultative intracellular pathogen
can cause invasive diseases such as meningoencephalitis, sepsis, abortion, and gastroenteritis in humans and several animal species, including farm animals such as cows, sheep, pigs, and goats (Buchrieser et al., 2011; Mohammed et al., 2010). The risks for human health occur as a result of direct contact with infected animals or after ingestion of contaminated animal products (Dimitrijevic et al., 2006; Oevermann et al., 2010; Schuppler et al., 2010). The main virulence factor of L. monocyogenes is listeriolisin O (LLO). This is a cholesterol-dependent toxin and is encoded by the hly gene. It belongs to a large family of pore-forming toxins, the cytolysins, typical of Gram-positive bacteria. This cytolysin is the main factor responsible for the hemolytic activity of L. monocytogenes (Pushkareva and Ermolaeva, 2010). Brewer's grains are the most important by-product of the brewery industry and it is mostly used as a protein and energy source in animal nutrition (Gerbaldo et al., 2012; Gupta et al., 2010; Jovanka et al., 2010). Previous studies carried out by our research group demonstrated the humid and acidic conditions of this alternative feedstuff for swine production (Asurmendi et al., 2013, 2014). Such conditions could allow the development of L. monocytogenes since this microorganism is well knownfor its resistance to different environmental conditions, including acid pH, high NaCl concentration, microaerophilia and refrigeration temperatures (Dimitrijevic et al., 2006; Ivy et al., 2012; Jeyaletchumi et al., 2010). In spite of technological advances, the preservation of feeds is still a debated issue. Processed foods with minimal food additives and thermal treatment are an increasing trend among consumers (V
asquez et al., 2009). Recently, the concept of biopreservation has emerged. It refers to the use of non-pathogenic microorganisms and/or their metabolites to extend the life of food and improve its microbiological quality (Gaggia et al., 2011; García et al., 2010). The antagonistic properties of lactic acid bacteria (LAB) and the security provided by these microorganisms in fermented foods makes them attractive for use as biopreservatives. The fermentative metabolism that lowers the pH, the competition for nutrients and space, the accumulation of D-amino acids, the reduction of the redox potential and the production of antimicrobial metabolites such as bacteriocins and hydrogen peroxide, among others, contribute to the inhibitor effect of these microorganisms (Parada et al., 2007; Pascual
et al., 2007a,b; Ruiz et al., 2009). The aim of this work was to study the antilisterial activity of LAB isolated from brewer's grains.

ผลลัพธ์ (อังกฤษ) 2:

Spoilage of animal feed by bacteria is a problem worldwide. They can cause extensive damage such as unpleasant smell, taste, or appearance. Involved in Another important Aspect of Feed contamination by pathogenic bacteria is The Presence of Potential Species,
which a Great Cause risk for Animal Health (Broberg et AL., 2,007th). Listeria monocytogenes is a Gram positive, non-sporulating bacillus that has been isolated from a range of sources including vegetables, processed foods, dairy products, silage and soils (Albano et al., 2007; Alsheikh et al., 2012). This facultative intracellular pathogen
invasive Can Cause Diseases Such As meningoencephalitis, sepsis, abortion, and gastroenteritis in Humans and Animal Species Several, including Farm Animals Such As Cows, Sheep, Pigs, and Goats (Buchrieser et AL., 2011; Mohammed et AL. , 2010). The risks for human health occur as a result of direct contact with infected animals or after ingestion of contaminated animal products (Dimitrijevic et al., 2006; Oevermann et al., 2010; Schuppler et al., 2010). The main virulence factor of L. monocyogenes is listeriolisin O (LLO). This is a cholesterol-dependent toxin and is encoded by the hly gene. It belongs to a large family of pore-forming toxins, the cytolysins, typical of Gram-positive bacteria. This cytolysin is the main factor responsible for the hemolytic activity of L. monocytogenes (Pushkareva and Ermolaeva, 2010). Brewer's grains are the most important by-product of the brewery industry and it is mostly used as a protein and energy source in animal nutrition (Gerbaldo et al., 2012; Gupta et al., 2010; Jovanka et al., 2010). Previous studies carried out by our research group demonstrated the humid and acidic conditions of this alternative feedstuff for swine production (Asurmendi et al., 2013, 2014). Such conditions could allow the development of L. monocytogenes since this microorganism is well knownfor its resistance to different environmental conditions, including acid pH, high NaCl concentration, microaerophilia and refrigeration temperatures (Dimitrijevic et al., 2006; Ivy et al., 2012; Jeyaletchumi et al., 2010). In spite of technological advances, the preservation of feeds is still a debated issue. Processed foods with minimal food additives and thermal treatment are an increasing trend among consumers (V? Asquez et al., 2009). Recently, the concept of biopreservation has emerged. It refers to the use of non-pathogenic microorganisms and / or their metabolites to extend the life of food and improve its microbiological quality (Gaggia et al., 2011; García et al., 2010). The antagonistic properties of lactic acid bacteria (LAB) and the security provided by these microorganisms in fermented foods makes them attractive for use as biopreservatives. The fermentative metabolism that lowers the pH, the competition for nutrients and space, the accumulation of D-amino acids, the reduction of the redox potential and the production of antimicrobial metabolites such as bacteriocins and hydrogen peroxide, among others, contribute to the inhibitor effect. of these microorganisms (Parada et AL., in 2007; Pascual
et AL., 2007A, B; Ruiz et AL., the 2009th). The aim of this work was to study the antilisterial activity of LAB isolated from brewer's grains.

ผลลัพธ์ (อังกฤษ) 3:

Spoilage of animal feed by bacteria is a problem worldwide. They can cause extensive damage such as unpleasant smell taste,,, Or appearance. Another important aspect involved in contamination of feed by bacteria is the presence of potential pathogenic. Species
which, cause a great risk for animal health (Broberg et al, 2007). Listeria monocytogenes is a, Gram positiveNon-sporulating bacillus that has been isolated from a range of sources including vegetables processed foods products dairy,,,, Silage and soils (Albano et al, 2007; Alsheikh et al, 2012). This facultative intracellular pathogen
can cause invasive. Diseases such as meningoencephalitis sepsis abortion and gastroenteritis,,, in humans and several, animal speciesIncluding farm animals such as cows sheep pigs and,,, goats (Buchrieser et al, 2011; Mohammed et al, 2010). The risks. For human health occur as a result of direct contact with infected animals or after ingestion of contaminated animal products. (Dimitrijevic et al, 2006; Oevermann et al, 2010; Schuppler et al, 2010). The main virulence factor of L. Monocyogenes. Is listeriolisin O (LLO).This is a cholesterol-dependent toxin and is encoded by the hly gene. It belongs to a large family of, pore-forming toxins. The cytolysins typical of, Gram-positive bacteria. This cytolysin is the main factor responsible for the hemolytic activity. Of L. Monocytogenes (Pushkareva, and Ermolaeva 2010).Brewer 's grains are the most important by-product of the brewery industry and it is mostly used as a protein and energy. Source in animal nutrition (Gerbaldo et al, 2012; Gupta et al, 2010; Jovanka et al, 2010). Previous studies carried out. By our research group demonstrated the humid and acidic conditions of this alternative feedstuff for swine production (Asurmendi. Et al, 2013 2014,).Such conditions could allow the development of L. Monocytogenes since this microorganism is well knownfor its resistance. To different environmental conditions including pH, acid, NaCl, high concentration microaerophilia and refrigeration temperatures. (Dimitrijevic et al, 2006; Ivy et al, 2012; Jeyaletchumi et al, 2010). In spite of, technological advancesThe preservation of feeds is still a debated issue. Processed foods with minimal food additives and thermal treatment are. An increasing trend among consumers (V
asquez et al, 2009). Recently the concept, of biopreservation has emerged. It refers. To the use of non-pathogenic microorganisms and / or their metabolites to extend the life of food and improve its microbiological. Quality (Gaggia et, al.2011; Garc í a et al, 2010). The antagonistic properties of lactic acid bacteria (LAB) and the security provided by these. Microorganisms in fermented foods makes them attractive for use as Biopreservatives. The fermentative metabolism that lowers. The pH the competition, for nutrients, and space the accumulation of, D-amino acidsThe reduction of the redox potential and the production of antimicrobial metabolites such as bacteriocins and hydrogen. ,, peroxide among others contribute to the inhibitor effect of these microorganisms (Parada et al, 2007; Pascual
et al.,. 2007a B; Ruiz, et al, 2009). The aim of this work was to study the antilisterial activity of LAB isolated from brewer s. ' Grains.