Probiotics in tilapia (Oreochromis niloticus) culture: Potential probiotic Lactococcus lactis culture conditions.

Autor: Cano-Lozano JA; School of Engineering, Maestría en diseño y gestión de procesos, Universidad de La Sabana, Campus del Puente del Común, Km. 7, Autopista Norte de Bogotá, Chía, 140 013, Colombia. Electronic address: Juancanloz@unisabana.edu.co., Villamil Diaz LM; School of Engineering, Doctoral program in Biosciences, Universidad de La Sabana, Campus del Puente del Común, Km. 7, Autopista Norte de Bogotá, Chía, 140 013, Colombia; Universidad de La Sabana, Faculty of Engineering, Grupo de Investigación en Procesos Agroindustriales, Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, 140 013, Cundinamarca, Colombia. Electronic address: luisa.villamil@unisabana.edu.co., Melo Bolivar JF; School of Engineering, Doctoral program in Biosciences, Universidad de La Sabana, Campus del Puente del Común, Km. 7, Autopista Norte de Bogotá, Chía, 140 013, Colombia; Universidad de La Sabana, Faculty of Engineering, Grupo de Investigación en Procesos Agroindustriales, Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, 140 013, Cundinamarca, Colombia. Electronic address: javiermebo@unisabana.edu.co., Hume ME; United States Department of Agriculture, Agricultural Research Service, Southern Plains Agricultural Research Center, Food and Feed Safety Research Unit, College Station, TX 77845, USA. Electronic address: Michael.Hume@usda.gov., Ruiz Pardo RY; School of Engineering, Maestría en diseño y gestión de procesos, Universidad de La Sabana, Campus del Puente del Común, Km. 7, Autopista Norte de Bogotá, Chía, 140 013, Colombia; Universidad de La Sabana, Faculty of Engineering, Grupo de Investigación en Procesos Agroindustriales, Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, 140 013, Cundinamarca, Colombia. Electronic address: ruth.ruiz@unisabana.edu.co.
Jazyk: angličtina
Zdroj: Journal of bioscience and bioengineering [J Biosci Bioeng] 2022 Mar; Vol. 133 (3), pp. 187-194. Date of Electronic Publication: 2021 Dec 15.
DOI: 10.1016/j.jbiosc.2021.11.004
Abstrakt: Tilapia is one of the most extensively farmed fish on a global scale. Lately, many studies have been carried out to select and produce probiotics for cultured fish. Bacteria from the genera Bacillus, Lactiplantibacillus (synonym: Lactobacillus), and Lactococcus are the most widely studied with respect to their probiotic potential. Among these microorganisms, Lactococcus lactis has outstanding prospects as a probiotic because it is generally recognized as safe (GRAS) and has previously been shown to exert its probiotic potential in aquaculture through different mechanisms, such as competitively excluding pathogenic bacteria, increasing food nutritional value, and enhancing the host immune response against pathogenic microorganisms. However, it is not sufficient to simply select a microorganism with significant probiotic potential for commercial probiotic development. There are additional challenges related to strategies involving the mass production of bacterial cultures, including the selection of production variables that positively influence microorganism metabolism. Over the last ten years, L. lactis production in batch and fed-batch processes has been studied to evaluate the effects of culture temperature and pH on bacterial growth. However, to gain a deeper understanding of the production processes, the effect of hydrodynamic stress on cells in bioreactor production and its influence on the probiotic potential post-manufacturing also need to be determined. This review explores the trends in tilapia culture, the probiotic mechanisms employed by L. lactis in aquaculture, and the essential parameters for the optimal scale-up of this probiotic.
(Copyright © 2021 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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