Probiotic in livestock

Raising cattle and poultry with high density on an industrial scale is becoming popular, so disease prevention on the farm is very necessary. Currently, the method of using antibiotics to control intestinal diseases caused by bacteria in livestock takes place in many places. However, overuse of antibiotics has led to resistant strains of pathogenic bacteria, besides antibiotic residues in meat animal health affects consumers. Therefore, to develop sustainable livestock sector, need for clean farming methods and high yields are always interested.

Probiotc products are widely used in livestock production because of their ability to regulate the intestinal microflora and the immune system in animals [1,2], probiotics have the role of drugs to prevent and treat intestinal diseases of animals [3–5]. Microorganisms are commonly used to manufacture preparations probiotic is Lactobacillus, Streptococcus, Lactococcus, Saccharomyces, Enterococcus, Acetobacterium, Propiombacterium, Pediococcus and Bifidobacterium [6].


The impact of probiotic

Production of inhibitors: Probiotic bacteria can produce a variety of substances that inhibit both gram-positive and gram-negative bacteria. Inhibitors include organic acids, hydrogen peroxide. These compounds can reduce not only the number of cells that survive, but can also affect bacterial metabolism or toxin production.

Competition for intestinal mucosa: Competitive inhibition for bacterial adhesion sites on the intestinal epithelial surface is another mechanism of action for probiotics [7]. Intestinal bacteria prevent the direct penetration of the pathogenic organisms in the gut by competing more successfully to get the essential nutrient or epithelial binding sites [8].

Competition for nutrients: competition for nutrients has been proposed as a mechanism of biological products. Probiotics can use the nutrients consumed by the pathogenic microorganisms.

Toxin hydrolysis: Probiotics have been shown to secrete hydrolytic enzymes against bacterial toxins and even to inactivate toxin receptors, thus limiting the development of toxin-induced diseases on livestock [9]. In the study of Castagliuolo I et al. (1999), the fungus Sacchromyces boulardii protected animals against enteropathogenic Clostrdium difficile through degradation of the toxin receptor on the intestinal mucosa [10].

Affects the immune system: System intestinal microorganisms is a key component of its host. The addition of probiotics to generation intestinal bacteria can enhance defense capabilities, mainly by preventing the invasion of pathogens and by stimulating indirectly, more adjuvant for immune function translation [11].

Stimulating food metabolism: Microorganisms increase gastrointestinal enzyme activity and decrease the enzymatic activity of harmful bacteria.

Improves digestibility and increases intake: probiotics lower intestinal pH, secrete and stimulate the secretion of digestive enzymes, thereby helping to digest nutrients and increase intake.

Application of probiotics in animal husbandry is the right direction consistent with the orientation of organic farming. However, the efficacy of probiotic products is dependent on many factors such as type of microorganisms, the viability of microorganisms in the digestive system, conditions of storage products. Through many results of screening and selection of microbial strains, the NACENTECH HCM has kept a set of microbial strains carrying all the characteristics of microorganisms used in the production of probiotic products using used in livestock.


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[2]. Chen, J., Wang, Q., Liu, C. M., & Gong, J. (2017). Issues deserve attention in encapsulating probiotics: Critical review of existing literature. Critical reviews in food science and nutrition57(6), 1228-1238.

[3]. De Llano, D. G., Gil-Sánchez, I., Esteban-Fernández, A., Ramos, A. M., Fernández-Díaz, M., Cueva, C., … & Bartolomé, B. (2017). Reciprocal beneficial effects between wine polyphenols and probiotics: an exploratory study. European Food Research and Technology243(3), 531-538.

[4]. Abushelaibi, A., Al-Mahadin, S., El-Tarabily, K., Shah, N. P., & Ayyash, M. (2017). Characterization of potential probiotic lactic acid bacteria isolated from camel milk. LWT-Food Science and Technology79, 316-325.

[5]. Srinivas, B., Rani, G. S., Kumar, B. K., Chandrasekhar, B., Krishna, K. V., Devi, T. A., & Bhima, B. (2017). Evaluating the probiotic and therapeutic potentials of Saccharomyces cerevisiae strain (OBS2) isolated from fermented nectar of toddy palm. AMB Express7(1), 1-14..

[6]. Oliveira, D., Vidal, L., Ares, G., Walter, E. H., Rosenthal, A., & Deliza, R. (2017). Sensory, microbiological and physicochemical screening of probiotic cultures for the development of non-fermented probiotic milk. LWT-Food Science and Technology79, 234-241.

[7] Goldin, B. R., Gorbach, S. L., Saxelin, M., Barakat, S., Gualtieri, L., & Salminen, S. (1992). Survival of Lactobacillus species (strain GG) in human gastrointestinal tract. Digestive diseases and sciences37(1), 121-128.

[8] Rolfe R (1996) Colonization resistance. In R I Mackie, B A White and R E Isaacson (ed), Gastrointestinal microbiology. Gastrointestinal microbes and host interactions. Chapman and Hall. New York. 2: 501-536

[9] Durst, L., Feldner, M., Gedek, B., & Eckel, B. (1998). Bakterien als Probiotikum in der Sauenfütterung und der Ferkelaufzucht. Kraftfutter9, 356-364.

[10] Castagliuolo, I., Riegler, M. F., Valenick, L., LaMont, J. T., & Pothoulakis, C. (1999). Saccharomyces boulardii protease inhibits the effects of Clostridium difficile toxins A and B in human colonic mucosa. Infection and immunity67(1), 302-307.

[11] McCraken Vance J, Gaskins H Rex (1999) .Probiotics and the immune system. Probiotics: A critical review. 85-111.

[12] Simon O, Vahjen W, Scharek L (2003) Microorganisms as Feed Additive-Probiotics. Proc. 9 th International Symposium on Digestive Physiology in Pigs, Banff, Canada, 1, 295-318.