Lactic Acid Bacteria In Aquaculture Research
As the most promising alternatives to antibiotics, lactic acid bacteria in green microbial preparations Fisheries Research in animals has just started, especially on the aquatic Cultivation Environment and the antibacterial mechanism of basic research is still limited, its potential into reality is still a far
Text / Zhanjiang Hengxing Southern Ocean Colour Technology Co., Ltd. Wang Hao Li East China Sea Fisheries Research Institute of the South China Sea Institute of Chun-Hou Li Zhuo-Jia Li
Lactic acid bacteria (Lactic acidbacterium, LAB) are a group of fermentable carbohydrates can generate a large number of Gram-positive lactic acid bacteria known. 44 Lactobacillus species, with a total of 51 kinds of sub-species is Gram-positive, non-spore, slender, with curved bacilli. 9 genera: one five are spherical, such as lactic acid bacteria (1actococcus), streptococcus (streptococcus), etc.; 4 are presented rod, such as lactic acid bacteria (1actobacillus), Bifidobacterium (bifidobactrium) and so on.
Lactic acid bacteria are microorganisms used as food by humans of a large class of bacteria, especially in strengthening Ox Milk health functions, improve the silage quality, increased animal Birds Performance, reduce storage on animal products such as meat flavor has made good results, widely used in food, medicine, and light industry Animal Husbandry Industry and other fields. Fisheries on the current report focused on lactic acid bacteria lactic acid bacteria in aquatic animals and other internal organs in the gastrointestinal habitat conditions. Lactic acid bacteria are used mostly in aquaculture, mainly mix Feed With the feeding to farmed animals, or bacteria as the dominant EM fungi in the water spill.
1, physiological functions and metabolic products
1.1 physiological functions of lactic acid bacteria
Lactic acid bacteria in animals can play a number of physiological functions. A lot of research data shows that lactic acid bacteria can regulate the animal gastrointestinal tract normal flora, the maintenance of micro ecological balance, to improve gastrointestinal function; enhance food digestibility and biological potency; reduce serum cholesterol, control, endotoxin; inhibit the intestinal bacteria of corruption growth; enhance the immunity. Lactic acid produced by fermentation of organic acids, specific enzymes, bacterial surface components and other substances with certain physical features, can stimulate tissue development, on the body’s nutritional status, physical function, cell infection, drug effects, toxicity, immune response, tumor , the aging process and stress reaction effect.
1.2 metabolites of lactic acid bacteria
Final metabolites of lactic acid bacteria than lactic acid, acetic acid, but also of other forms of organic acid metabolism, bacteriocin, hydrogen peroxide, ethanol, and Luo Yishi factors and other antibacterial substances. These metabolites not only inhibit the growth of pathogenic bacteria, their relatives related species or strains also inhibited the growth. Lactic acid produced by lactic acid bacteria has been shown both in vivo or in vitro can be produced on the inhibition of E. coli and other gram-negative bacteria. Although the lactic acid mechanism of Gram-negative bacteria is currently no clear conclusion, but one reason is that the metabolism of lactic acid fermentation is one of the end product lactic acid, lactic acid accumulation in the environment lead to decreased pH values, reduce oxidation restore point position can be for many gram-positive or-negative bacteria produce a wide range of inhibition. Some studies show that Bifidobacterium produced during the fermentation of lactic acid is unresolved from intestinal pathogens and spoilage potential antagonistic effects of major components. Bacteriocin produced by lactic acid bacteria are a large class of peptides with antibacterial activity or protein substances, in addition to the relatives of the strains associated with inhibition, certain bacterial factors such as Nisin has a broad spectrum of antibacterial activity. 1933 WhiteheadHR other lactic acid bacteria isolated from a bacteriocin, in 1947, named as nisin (Nisin). In 1953, nisin in the UK first, then in 48 countries started to use nisin, nisin in 1988 by the U.S. FDA approval as a food additive. Lactic acid bacteria produce hydrogen peroxide to activate the milk in catalase? Thiocyanate system, inhibit and kill gram-negative bacteria, catalase-positive bacteria such as Pseudomonas spp, Escherichia coli and Salmonella class and so on.
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