Probiotics extracted from plant and animal sources

Keywords: Probiotics, yeasts, lactic acid bacteria, Bacillus, antimicrobials

Abstract

Probiotics are microorganisms that, when administered in adequate amounts, exert a beneficial effect on the health of the host, helping to restore the intestinal microbiome, which provides benefits such as the synthesis of certain vitamins of group B, improves the bioavailability of nutrients, reduces LDL cholesterol in the blood, improves immune function and antimicrobial activity on pathogenic microorganisms. There are various plant sources where various probiotic microorganisms have been reported, such as Bacillus, which are obtained from stingless honey and moldy corn, yeasts obtained from certain cereals such as fura and altamura sourdough, lactic acid bacteria and bifidobacteria extracted from fermented vegetables from the East such as kimchi, cabbage, cucumber and pocai, and animal sources from which the use of LAB extracted from breast milk, from chickens free of pathogenic microorganisms and from buffalo milk have been reported.Mainly all microorganisms were isolated to evaluate resistance to antibiotics, at bile concentrations of 0.3%, acid concentrations with a pH of between 2-3, antimicrobial activity against strains of pathogenic bacteria such as Salmonella, Listeria, Escherichia coli, and Bacillus, in order to know if these microorganisms can be suitable as possible probiotics.

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Published
2022-07-05
How to Cite
Cervantes-Elizarrarás, A., Castro-Guzmán, W., Morales-Vargas , A. C., & Urrutia-Hernández, T. A. U.-H. (2022). Probiotics extracted from plant and animal sources. Boletín De Ciencias Agropecuarias Del ICAP, 8(16), 8-13. https://doi.org/10.29057/icap.v8i16.8421

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