Probiotics refer to the microorganisms that exhibit a beneficial effect on the animals’ health through intestinal microbial balance. This investigation intends to identify and define the probiotic characteristics of Lactobacillus strains isolated from the digestive systems of ruminants. Bacterial strains were isolated purified and characterized based on morphological and biochemical characteristics. The isolates were identified using the 16S rRNA gene partial sequencing method. Most of the strains exhibited a decrease in the growth by increasing the concentration of the bile salt, NaCl, increasing the temperature over 37˚C, and moving toward neutrality and alkalinity of the media. Strain Lactobacillus farraginis MD_A11 revealed the lowest de-crease in the growth percentage when subjected to different bile salt concentrations of 5.96, 6.61, 6.85, 7.40, 7.53, and 7.64%, NaCl% concentrations of 1.40, 5.62, 6.48, 7.36, 7.39, 7.41, 7.42, 7.28, and 13.76%, raising the temperature over 37oC being 4.19 & 3.945%, different pH levels as compared to control, and it recorded the lowest medium pH after the third day being 4.20 with titrable acidity of 0.32%. Strain Lactobacillus farraginis MD_A11 could be recommended as a probiotic feed additive for ruminants to improve their growth performance and productivity.

In this study, human-safe lactic acid microorganisms (LAM) were isolated from food samples to be used as potential additives for human food. Samples from various food sources (artisanal cheeses, fermented chickpeas, fermented rice, natural yogurt, pickles, and raw milk) were used to inoculate de Man, Rogosa, and Sharpe (MRS) and malt agar plates, which were incubated at 30°C for 48 h or 37°C for 72 h to isolate lactic acid bacteria and yeast, respectively. Out of 120 isolates (85 bacteria and 35 yeast), 75 isolates showed γ-hemolytic activity and were considered “Generally Recognized As Safe” (GRAS) isolates. After testing their growth rate under the gastrointestinal tract (GIT) conditions, including acidic pH and specific bile salt concentrations, we selected 30 isolates. Then, we evaluated the fermentative abilities of these 30 isolates on nine types of carbohydrates, their total acidity, and their antagonistic activity against five human pathogens. Based on the results of these tests, four isolates were selected for identification using the Biolog program and 16S rRNA sequencing for bacteria and 18S rRNA sequencing for yeast and found to be Bacillus bingmayongesis (FJAT-13831),Lacticaseibacillus paracasei (R094), Pediococcus pentosaceus (DSM20336), and one yeast isolate as Saccharomyces cerevisiae (SaCe1 26S).

The influence of maltodextrin or inulin added as a prebiotic on the survival of various strains of probiotics in synbiotic fermented milk along cold storage was investigated. Synbiotic fermented milk was prepared using several probiotic strains (Lb. helveticus and Lb. acidophilus) and 2% maltodextrin or inulin and compared with traditional yoghurt starters (Lb. delbrueckii subsp. bulgaricus and Str. thermophilus). Synbiotic fermented milk samples were stocked at 4°C then the chemical, microbiological and sensory characteristics were estimated. Starter culture strains showed no significant effect on dry matter and ash contents in various synbiotic fermented milk samples during storage. However, starter culture type, fortification by maltodextrin or inulin, and storage period significantly influenced the acidity, total and soluble nitrogen contents (SN\TN), acetaldehyde, diacetyl contents and viscosity in various synbiotic fermented milk samples. In addition, fortification of maltodextrin or inulin significantly influenced the survival of yoghurt starter culture strains, Lb. helveticus and Lb. acidophilus strains. The counts of probiotic strains used in all treatments of synbiotic fermented milk survived well and were above the recommended minimum levels (106CFU/ mL) during a storage period.

The research was performed at the Department of Animal Production's fish laboratory, National Research Center, Dokki, Egypt. The research was conducted to assess the impact of commercial powder probiotic (ZADO®) on growth efficiency of Nile tilapia mono-sex fish (O. niloticus), which were fed on basal experimental diet (the control group)and other 4 experimental diet, which was the basic diet augmented with 0.25,0.5,0.75 and 1% of ZADO® for T1, T2,T3,T4 andT5, respectively. The Five experimental treatments were performed in three replicates each, the experimental aquaria were part of closed recirculating system, where environmental parameters were kept constant throughout the experimental period. Fifteen aquaria 60 × 40 × 30 cm, width, depth, and height, respectively each was stocked with 15 fish. The mean individual initial body weight (4.04 g/fish) was recorded at the start of the experiment. All fish in each aquarium throughout the entire experimental period were weighed every two weeks. The experimental fish were fed 32 % crude proteinbased diet for (98 days). The daily feed allowances were calculated as 5% of fish body weight and were divided into 3 portions fed at 8 am, 12 pm and 4 pm. The Results of the experiment indicated that T2 had the largest significant (P<0.05) final body weight (FBW g/fish), average weight gain (AWG, g/fish), specific growth rate (SGR % day), feed conversion ratio (FCR), feed efficiency ratio (FER) and protein efficiency ratio (PER) among all the experimental groups. In addition, no substantial variations (p > 0.05) were found in protein productive value (PPV). Although significant effects (p <0.05) have been reported in fish body crud protein (CP) and fat (EE) in T2. By increasing ZADO levels in experimental diets higher than 0)25% no significant effect were observed.

The aim of this study was to in vitro evaluate encapsulated probiotic supplementation to ruminant rationson degradation and fermentation parameters. The ration consisted of 40% alfalfa hay and 60% concentrate feed mixture. Encapsulated and not encapsulated probiotic were supplemented with level of 106cfu/kg of the total dry matter of ration (DM) and compared with encapsulation media (Sodium Alginate, SA) and control (not supplemented ration). DM and OM degradation and total gas production as well as fermentation parameters of the incubated samples were determined after 24 h of fermentation. Significant (P<0.01) increases in in-vitro DM degradability was observed for the experimental ration supplemented with encapsulated or not encapsulated probiotics at levels (106 CFU/ kg DM) and SA treatment compared to control ration. Also, significant (P<0.05) improvement in OM degradability was recorded for the ration supplemented with not encapsulated probiotics bacteria compared to the other treatments. Moreover no significant differences were observed between the control ration and the rations supplemented with encapsulated probiotics or SA only, as well as no significant difference was recorded between the ration supplemented with encapsulated probiotics and the ration supplemented with SA only. Probiotics bacteria supple mentation in the form of not encapsulated probiotic resulted significant increases in in vitro total gas production per sample and per g DM, OM, dDM, NDF and ADF after 24 hours incubation period compared to the other experimental rations (control, encapsulated probiotic and SA). While significant increase in total gas production per g dOM was observed for not encapsulated probiotic compared to encapsulated probiotic only. It could be concluded that, using encapsulated probiotics bacteria had no significant effect on DM degradability and may be induce decrease in gas production and fermentation parameters.

In this study, human-safe lactic acid microorganisms (LAM) were isolated from food samples to be used as potential additives for human food. Samples from various food sources (artisanal cheeses, fermented chickpeas, fermented rice, natural yogurt, pickles, and raw milk) were used to inoculate de Man, Rogosa, and Sharpe (MRS) and malt agar plates, which were incubated at 30°C for 48 h or 37°C for 72 h to isolate lactic acid bacteria and yeast, respectively. Out of 120 isolates (85 bacteria and 35 yeast), 75 isolates showed γ-hemolytic activity and were considered “Generally Recognized As Safe” (GRAS) isolates. After testing their growth rate under the gastrointestinal tract (GIT) conditions, including acidic pH and specific bile salt concentrations, we selected 30 isolates. Then, we evaluated the fermentative abilities of these 30 isolates on nine types of carbohydrates, their total acidity, and their antagonistic activity against five human pathogens. Based on the results of these tests, four isolates were selected for identification using the Biolog program and 16S rRNA sequencing for bacteria and 18S rRNA sequencing for yeast and found to be Bacillus bingmayongesis (FJAT-13831), Lacticaseibacillus paracasei (R094), Pediococcus pentosaceus (DSM 20336), and one yeast isolate as Saccharomyces cerevisiae (SaCe1 26S).

Probiotics refer to microorganisms that exhibit a beneficial effect on the animals’ health through intestinal microbial balance. This investigation intends to identify and define the probiotic characteristics of Lactobacillus strains isolated from the digestive systems of ruminants. Bacterial strains were isolated purified and characterized based on morphological and biochemical characteristics. The isolates were identified using the 16S rRNA gene partial sequencing method. Most of the strains exhibited a decrease in the growth by increasing the concentration of the bile salt, NaCl, increasing the temperature over 37oC, and moving toward neutrality and alkalinity of the media. Strain Lactobacillus farraginis MD_A11 revealed the lowest decrease in the growth percentage when subjected to different bile salt concentrations of 5.96, 6.61, 6.85, 7.40, 7.53, and 7.64%, NaCl% concentrations of 1.40, 5.62, 6.48, 7.36, 7.39, 7.41, 7.42, 7.28, and 13.76%, raising the temperature over 37oC being 4.19 & 3.945%, different pH levels as compared to control, and it recorded the lowest medium pH after the third day being 4.20 with titrable acidity of 0.32%. Strain Lactobacillus farraginis MD_A11 could be recommended as a probiotic feed additive for ruminants to improve their growth performance and productivity.

Two hundred multiparous Holstein dairy cows post-partum were randomly assigned into two groups. The first group (control, n=100) was fed total mixed ration (TMR) without a supplement of liquid probiotic enzymes. The second group (treatment, n=100) was fed TMR supplemented with a commercial probiotic (ZAD) prepared by Bactizad company, Cairo, Egypt. at the rate of 10 ml/head/day.  According to the guide of the manufacture for 12 weeks ZAD was added and mixed to the TMR at the time of feeding once per day. Each group was placed in a shaded pen equipped with free stalls.    Results obtained showed that     Milk yield increased significantly from 39.57 kg/day for control group up to 41.73 kg/day for treated with ZAD group.  Fat and protein milk percentage tended to be improved due to treated with ZAD but the difference was not significant. Lactose percentage was affected positively and significantly by treated of ZAD, lactose percentage was 4.79 for control group and 4.83 for ZAD group.  Serum total protein increased significantly from 11.52 (g/dl) for control group up to 11.85(g/dl) for treated ZAD group. Albumin was significantly higher in control group.   Results indicated that blood urea concentration in treated group being 34.77 (mg/dl) and for the control group 33.91 (mg/dl), was significantly higher.  Alkaline phosphates increased significantly in treated group from 21.105 U/l for control group up to 26.92 U/l for treated group.   Cholesterol concentration was reduced significantly due to treatment from 240.98 mg/dl in control cows to 190.13 mg/dl in treated cows.  Triglycerides concentration declined significantly due to treatment of probiotic ZAD. In control cows triglycerides concentration was 27.871 (mg/dl) and treated cows was 20.9781 (mg/dl).  T3 concentration increased significantly as a response to treatment by probiotic ZAD. T3 concentration was 117.29 ng/dl in treated group and 62.38 mg/dl in control group.

The influence of maltodextrin or inulin added as a prebiotic on the survival of various strains of probiotics in synbiotic fermented milk along cold storage was investigated. Synbiotic fermented milk was prepared using several probiotic strains (Lb. helveticus and Lb. acidophilus) and 2% maltodextrin or inulin and compared with traditional yoghurt starters (Lb. delbrueckii subsp. bulgaricus and Str. thermophilus). Synbiotic fermented milk samples were stocked at 4°C then the chemical, microbiological and sensory characteristics were estimated. Starter culture strains showed no significant effect on dry matter and ash contents in various synbiotic fermented milk samples during storage. However, starter culture type, fortification by maltodextrin or inulin, and storage period significantly influenced the acidity, total and soluble nitrogen contents (SN\TN), acetaldehyde, diacetyl contents and viscosity in various synbiotic fermented milk samples. In addition, fortification of maltodextrin or inulin significantly influenced the survival of yoghurt starter culture strains, Lb. helveticus and Lb. acidophilus strains. The counts of probiotic strains used in all treatments of synbiotic fermented milk survived well and were above the recommended minimum levels (106CFU/ mL) during a storage period.