Lactobacillus pentosus en la alimentación animal. Artículo de revisión.
Palabras clave:
producción de carne, bacteriocinas, biosurfactantes, probióticos
Resumen
Esta revisión tuvo el objetivo de evaluar la participación de Lactobacillus pentosus en la esfera de la producción de alimentos. Se consultaron revistas especializadas en la producción avícola y otras relacionadas con la producción animal en general, cuyo descriptor principal fue Lactobacillus. Se constató que L. pentosus es una especie versátil encontrada en varios nichos; presentes también en la preparación de muchos alimentos fermentados y en la secreción de diversas sustancias de carácter antimicrobiano. La especie, además, contribuye a disminuir la contaminación ambiental. Existen pocas investigaciones sobre su participación en la producción agropecuaria de carne y aves.
Lactobacillus pentosus in Animal Feeding. Review.
ABSTRACT
This review aimed to assess the involvement of Lactobacillus pentosus in the field of food production. Journals specialized in poultry and animal production in general were reviewed. The main descriptor used was Lactobacillus. It was found that L. pentosus is a versatile species found in a variety of environmental niches, which has a significant presence in the preparation of many fermented foods; also in the secretion of various substances of antimicrobial character, and it contributes to reduce environmental pollution. There are very few researches on the participation of L. pentosus in the agricultural production of meat and poultry.
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ABRIOUEL , H.; BENOMAR , N.; PULIDO , R. P.; CAÑAMERO , M. M. y GÁLVEZ , A. (2011). Annotated Genome Sequence of Lactobacillus pentosus MP-10 With Probiotic Potential from Naturally-Fermented Alorena Green Table Olives. Journal of
bacteriology, 193 (17), 4559-4560.
AGUILAR , C. N.; RODRÍGUEZ , R.; GUTIÉRREZ -SÁNCHEZ , G.; AUGUR , C.; FAVELA -TORRES , E.;PRADO -BARRAGAN , L. A. y CONTRERAS -ESQUIVEL , J. C. (2007). Microbial Tannases: Advances and Perspectives. Applied Microbiology and Biotechnology, 76 (1), 47-59.
ALTAHER , Y.; JAHROMI , M.; EBRAHIM , R.; ZULKIFLI , I. y LIANG , J. (2015). Lactobacillus pentosus ITA23 and L. acidipiscis ITA44 Enhance Feed Conversion Efficiency and Beneficial gut Microbiota in Broiler Chickens. Revista Brasileira de Ciência Avícola, 17 (2), 159-164.
ANUKAM , K. C. y OLISE , N. A. (2012). Development of a Novel Probiotic Yogurt “PENTOYO” with a Fully Sequenced Lactobacillus pentosus KCA1 and its Survival during Storage at 4 oC. Tropical Journal of Pharmaceutical Research, 11 (6), 977-981.
BACHA , K.; MEHARI , T. y ASHENAFI , M. (2009). In-vitro Probiotic Potential of Lactic Acid Bacteria Isolated from ‘Wakalim’, a Traditional Ethiopian Fermented Beef Sausage. Ethiop. J. Health Sci., 19 (1), 21-29.
BERNARDEAU , M.; VERNOUX , J. P.; HENRI -DUBERNET ,S. y GUEGUEN , M. (2008). Safety Assessment of Dairy Microorganisms: the Lactobacillus Genus. International Journal of Food Microbiology, 126 (3), 278-285.
BHATTACHARYA , S. y DAS , A. (2010). Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods. Am. J. Food Technol., 5 (2), 111-120.
BILANOVIC , D.; CHANG , F.-H.; ISOBAEV , P. y WELLE , P. (2011). Lactic Acid and Xanthan Fermentations on an Alternative Potato Residues Media-Carbon Source Costs. Biomass and Bioenergy, 35 (7), 2683-2689.
BLANA , V. A.; GROUNTA , A.; TASSOU , C. C.; NYCHAS , G.-J. E. y PANAGOU , E. Z. (2014). Inoculated Fermentation of Green Olives with Potential Probiotic Lactobacillus pentosus and Lactobacillus plantarum Starter Cultures Isolated from Industrially Fermented Olives. Food Microbiology, 38 (2), 208-
218.
BOYLE , A.; MAGDESIAN , K.; GALLOP , R.; SIGDEL , S. y DURANDO , M. (2013). Saccharomyces boulardii Viability and Efficacy in Horses with Antimicrobial-Induced Diarrhoea. Veterinary Record: Journal of the British Veterinary Association, 172 (5), 128.
BRIZUELA , M. A.; SERRANO , P. y PÉREZ , Y. (2001). Studies on Probiotics Properties of two Lactobacillus Strains. Brazilian Archives of Biology and Technology, 44 (1), 95-99.
BRIZUELA , M. A. (2003). Selección de cepas de bacterias ácido lácticas para la obtención de un preparado con propiedades probióticas y su evaluación en cerdos. La Habana, Cuba.
BUSTOS , G.; MOLDES , A. B.; CRUZ , J. M. y DOMÍNGUEZ , J. M. (2004). Production of Fermentable Media from Vine‐Trimming Wastes and Bioconversion into Lactic Acid by Lactobacillus pen-
tosus. Journal of the Science of Food and Agriculture, 84 (15), 2105-2112.
CASEY , P. G.; GARDINER , G. E.; CASEY , G.; BRADSHAW , B., L AWLOR , P. G., L YNCH , P. B. et al. (2007). A Five-Strain Probiotic Combination Reduces Pathogen Shedding and Alleviates Disease Signs in Pigs Challenged with Salmonella enterica serovar Typhimurium. Applied and Environmental Microbiology, 73 (6), 1858-1863.
CAVALHEIRO , C. P.; MENEZES , C.; FRIES , L.; HERRERO , A.; JIMÉNEZ -COLMENERO , F. y RUIZ -CAPILLAS , C. (2015). Alginate Beads to Improve Viability of Lactobacillus plantarum to Heat Stress. J. Food Process Technol., 6 (5), 126-128.
DOULGERAKI , A. I.; PARASKEVOPOULOS , N.; NYCHAS , G. J. E. y PANAGOU , E. Z. (2013). An In Vitro Study of Lactobacillus plantarum Strains for the Presence of Plantaricin Genes and Their Potential Control of the Table Olive Microbiota. Antonie van
Leeuwenhoek, 103 (4), 821-832.
GARCES , M.; SEQUEIROS , C. y OLIVERA , N. (2015). Marine Lactobacillus pentosus H16 protects Artemia franciscana from Vibrio alginolyticus pathogenic effects. Diseases of aquatic organisms, 113 (1), 41-50.
GARCÍA -HERNÁNDEZ , Y.; PÉREZ -SÁNCHEZ , T.; BOUCOURT , R.; BALCÁZAR , J. L.; NICOLI , J. R.; SILVA , J. M. y ALBELO , N. (2016). Isolation, Characterization and Evaluation of Probiotic Lactic Acid Bacteria for Potential Use in Animal Production. Research in Veterinary Science, 108, 125-132.
G U , C. T.; WANG , F.; LI , C. Y.; LIU , F. y HUO , G. C. (2012). Lactobacillus xiang fangensis sp. nov., Isolated from Chinese Pickle. International Journal of Systematic and Evolutionary Microbiology, 62 (4), 860-863.
GUERREIRO , J.; MONTEIRO , V.; RAMOS , C.; DE MELO FRANCO , B. D. G.; MARTÍNEZ , R. C. R.; TODOROV , S. D., et al. (2014). Lactobacillus pentosus B231 Isolated From a Portuguese PDO Cheese: Production and Partial Characterization of its Bacteriocin. Probiotics and Antimicrobial Proteins, 6 (2), 95-
104.
HASAN , S.; HOSSAIN , M.; ALAM , J. y BHUIYAN , M. (2015). Benificial Effects of Probiotic on Growth Performance and Hemato-Biochemical Parameters in Broilers During Heat Stress. International Journal of Innovation and Applied Studies, 10 (1), 244-250.
IRANMANESH , M.; EZZATPANAH , H.; MOJGANI , N. y TRSHIZI , M. (2015). Characterization and Kinetics of Growth of Bacteriocin Like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran. Journal of Food Processing & Technology, 6 (12), 1-9.
KLINGBERG , T. D. y BUDDE , B. B. (2006). The Survival and Persistence in the Human Gastrointestinal Tract of Five Potential Probiotic Lactobacilli Consumed as Freeze-Dried Cultures or as Probiotic Sausage. International Journal of Food Microbiology, 109 (1), 157-159.
KONGNUM , K. y HONGPATTARAKERE , T. (2012). Effect of Lactobacillus plantarum Isolated from Digestive Tract of Wild Shrimp on Growth and Survival of White Shrimp (Litopenaeus vannamei) Challenged with Vibrio harveyi. Fish & shellfish
immunology, 32 (1), 170-177.
KRALOVA , I. y SJÖBLOM , J. (2009). Surfactants Used in Food Industry: a Review. Journal of Dispersion Science and Technology, 30 (9), 1363-1383.
LEE , J.-S.; CHENG , H.; DAMTE , D.; LEE , S.-J.; K IM , J.-
C.; RHEE , M.-H., et al. (2013). Effects of Dietary Supplementation of Lactobacillus pentosus PL11 on the Growth Performance, Immune and Antioxidant Systems of Japanese Eel (Anguilla japonica) Challenged with Edwardsiella tarda. Fish & shellfish immunology, 34 (3), 756-761.
LEE , J. S.; DAMTE , D.; LEE , S. J.; HOSSAIN , M. A.; BELEW , S.; KIM , J. Y., et al. (2015). Evaluation and Characterization of a Novel Probiotic Lactobacillus pentosus PL11 Isolated from apanese Eel (Anguilla japonica) for its Use in Aquaculture. quaculture Nutrition, 21 (4), 444-456.
MAHASNEH , A. M.; HAMDAN , S. y MAHASNEH , S. A. (2015). Probiotic Properties of Lactobacillus Species Isolated from Local Traditional Fermented Products. Jordan Journal of Biological Sciences, 8 ( 2 ), 81-87 .
MALDONADO -BARRAGÁN , A.; CABALLERO -GUERRERO , B.; LUCENA -PADRÓS , H. y RUIZ -BARBA , J. L. (2011). Genome Sequence of Lactobacillus pentosus IG1, a Strain Isolated from Spanish-style Green Olive Fermentations. Journal of bacteriology, 193 (19), 5605-5605.
MOJGANI , N.; HUSSAINI , F. y VASEJI , N. (2015). Characterization of Indigenous Lactobacillus Strains for Probiotic Properties. Jundishapur journal of microbiology, 8 (2). Extraído el 20 de octubre de 2014, desde https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4353062.
MOLDES , A. B.; TORRADO , A. M.; BARRAL , M. T. y DOMÍNGUEZ , J. M. (2007). Evaluation of Biosurfactant Production from Various Agricultural Residues by Lactobacillus pentosus. Journal of agricultural and food chemistry, 55 (11), 4481-4486.
MOLDES , A.; PARADELO , R.; VECINO , X.; CRUZ , J.; GUDIÑA , E.; RODRÍGUEZ , L., et al. (2013). Partial Characterization of Biosurfactant from Lactobacillus pentosus and Comparison with Sodium Dodecyl Sulphate for the Bioremediation of Hydrocarbon
Contaminated Soil. BioMed Research International. Extraído el 20 de octubre de 2014, desde https://www.hindawi.com/journals/bmri/2013/961842/abs.
MUHIALDIN , B. J.; HASSAN , Z. y SADON , S. K. (2011). Antifungal Activity of Lactobacillus fermentum Te007, Pediococcus pentosaceus Te010, Lactobacillus pentosus G004, and L. paracasi D5 on Selected Foods. Journal of food science, 76 (7), 493-499.
MUÑOZ , M. D.; BENOMAR , N.; ENNAHAR , S.; HORVATOVICH , P.; LERMA , L. L.; KNAPP , C. W.; et al. (2016). Comparative Proteomic Analysis of a Potentially Probiotic Lactobacillus pentosus MP-10 for The Identification of Key Proteins Involved in
Antibiotic Resistance and Biocide Tolerance. International Journal of Food Microbiology, 22 (2),8-15.
OKKERS , D.; DICKS , L.; SILVESTER , M.; JOUBERT , J.; y ODENDAAL , H. (1999). Characterization of Pentocin TV35b, a Bacteriocin‐Like Peptide Isolated from Lactobacillus pentosus with a Fungistatic Effect on Candida albicans. Journal of Applied Microbiology, 87 (5), 726-734.
OWOSIBO , A.; ODETOLA , O.; ODUNSI , O.; ADEJINMI , O. y L AWRENCE -AZUA , O. (2013). Growth, Haematology and Serum Biochemistry of Broilers Fed Probiotics Based Diets. African Journal of Agricultural, 8 (41), 5076-5081.
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AGUILAR , C. N.; RODRÍGUEZ , R.; GUTIÉRREZ -SÁNCHEZ , G.; AUGUR , C.; FAVELA -TORRES , E.;PRADO -BARRAGAN , L. A. y CONTRERAS -ESQUIVEL , J. C. (2007). Microbial Tannases: Advances and Perspectives. Applied Microbiology and Biotechnology, 76 (1), 47-59.
ALTAHER , Y.; JAHROMI , M.; EBRAHIM , R.; ZULKIFLI , I. y LIANG , J. (2015). Lactobacillus pentosus ITA23 and L. acidipiscis ITA44 Enhance Feed Conversion Efficiency and Beneficial gut Microbiota in Broiler Chickens. Revista Brasileira de Ciência Avícola, 17 (2), 159-164.
ANUKAM , K. C. y OLISE , N. A. (2012). Development of a Novel Probiotic Yogurt “PENTOYO” with a Fully Sequenced Lactobacillus pentosus KCA1 and its Survival during Storage at 4 oC. Tropical Journal of Pharmaceutical Research, 11 (6), 977-981.
BACHA , K.; MEHARI , T. y ASHENAFI , M. (2009). In-vitro Probiotic Potential of Lactic Acid Bacteria Isolated from ‘Wakalim’, a Traditional Ethiopian Fermented Beef Sausage. Ethiop. J. Health Sci., 19 (1), 21-29.
BERNARDEAU , M.; VERNOUX , J. P.; HENRI -DUBERNET ,S. y GUEGUEN , M. (2008). Safety Assessment of Dairy Microorganisms: the Lactobacillus Genus. International Journal of Food Microbiology, 126 (3), 278-285.
BHATTACHARYA , S. y DAS , A. (2010). Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods. Am. J. Food Technol., 5 (2), 111-120.
BILANOVIC , D.; CHANG , F.-H.; ISOBAEV , P. y WELLE , P. (2011). Lactic Acid and Xanthan Fermentations on an Alternative Potato Residues Media-Carbon Source Costs. Biomass and Bioenergy, 35 (7), 2683-2689.
BLANA , V. A.; GROUNTA , A.; TASSOU , C. C.; NYCHAS , G.-J. E. y PANAGOU , E. Z. (2014). Inoculated Fermentation of Green Olives with Potential Probiotic Lactobacillus pentosus and Lactobacillus plantarum Starter Cultures Isolated from Industrially Fermented Olives. Food Microbiology, 38 (2), 208-
218.
BOYLE , A.; MAGDESIAN , K.; GALLOP , R.; SIGDEL , S. y DURANDO , M. (2013). Saccharomyces boulardii Viability and Efficacy in Horses with Antimicrobial-Induced Diarrhoea. Veterinary Record: Journal of the British Veterinary Association, 172 (5), 128.
BRIZUELA , M. A.; SERRANO , P. y PÉREZ , Y. (2001). Studies on Probiotics Properties of two Lactobacillus Strains. Brazilian Archives of Biology and Technology, 44 (1), 95-99.
BRIZUELA , M. A. (2003). Selección de cepas de bacterias ácido lácticas para la obtención de un preparado con propiedades probióticas y su evaluación en cerdos. La Habana, Cuba.
BUSTOS , G.; MOLDES , A. B.; CRUZ , J. M. y DOMÍNGUEZ , J. M. (2004). Production of Fermentable Media from Vine‐Trimming Wastes and Bioconversion into Lactic Acid by Lactobacillus pen-
tosus. Journal of the Science of Food and Agriculture, 84 (15), 2105-2112.
CASEY , P. G.; GARDINER , G. E.; CASEY , G.; BRADSHAW , B., L AWLOR , P. G., L YNCH , P. B. et al. (2007). A Five-Strain Probiotic Combination Reduces Pathogen Shedding and Alleviates Disease Signs in Pigs Challenged with Salmonella enterica serovar Typhimurium. Applied and Environmental Microbiology, 73 (6), 1858-1863.
CAVALHEIRO , C. P.; MENEZES , C.; FRIES , L.; HERRERO , A.; JIMÉNEZ -COLMENERO , F. y RUIZ -CAPILLAS , C. (2015). Alginate Beads to Improve Viability of Lactobacillus plantarum to Heat Stress. J. Food Process Technol., 6 (5), 126-128.
DOULGERAKI , A. I.; PARASKEVOPOULOS , N.; NYCHAS , G. J. E. y PANAGOU , E. Z. (2013). An In Vitro Study of Lactobacillus plantarum Strains for the Presence of Plantaricin Genes and Their Potential Control of the Table Olive Microbiota. Antonie van
Leeuwenhoek, 103 (4), 821-832.
GARCES , M.; SEQUEIROS , C. y OLIVERA , N. (2015). Marine Lactobacillus pentosus H16 protects Artemia franciscana from Vibrio alginolyticus pathogenic effects. Diseases of aquatic organisms, 113 (1), 41-50.
GARCÍA -HERNÁNDEZ , Y.; PÉREZ -SÁNCHEZ , T.; BOUCOURT , R.; BALCÁZAR , J. L.; NICOLI , J. R.; SILVA , J. M. y ALBELO , N. (2016). Isolation, Characterization and Evaluation of Probiotic Lactic Acid Bacteria for Potential Use in Animal Production. Research in Veterinary Science, 108, 125-132.
G U , C. T.; WANG , F.; LI , C. Y.; LIU , F. y HUO , G. C. (2012). Lactobacillus xiang fangensis sp. nov., Isolated from Chinese Pickle. International Journal of Systematic and Evolutionary Microbiology, 62 (4), 860-863.
GUERREIRO , J.; MONTEIRO , V.; RAMOS , C.; DE MELO FRANCO , B. D. G.; MARTÍNEZ , R. C. R.; TODOROV , S. D., et al. (2014). Lactobacillus pentosus B231 Isolated From a Portuguese PDO Cheese: Production and Partial Characterization of its Bacteriocin. Probiotics and Antimicrobial Proteins, 6 (2), 95-
104.
HASAN , S.; HOSSAIN , M.; ALAM , J. y BHUIYAN , M. (2015). Benificial Effects of Probiotic on Growth Performance and Hemato-Biochemical Parameters in Broilers During Heat Stress. International Journal of Innovation and Applied Studies, 10 (1), 244-250.
IRANMANESH , M.; EZZATPANAH , H.; MOJGANI , N. y TRSHIZI , M. (2015). Characterization and Kinetics of Growth of Bacteriocin Like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran. Journal of Food Processing & Technology, 6 (12), 1-9.
KLINGBERG , T. D. y BUDDE , B. B. (2006). The Survival and Persistence in the Human Gastrointestinal Tract of Five Potential Probiotic Lactobacilli Consumed as Freeze-Dried Cultures or as Probiotic Sausage. International Journal of Food Microbiology, 109 (1), 157-159.
KONGNUM , K. y HONGPATTARAKERE , T. (2012). Effect of Lactobacillus plantarum Isolated from Digestive Tract of Wild Shrimp on Growth and Survival of White Shrimp (Litopenaeus vannamei) Challenged with Vibrio harveyi. Fish & shellfish
immunology, 32 (1), 170-177.
KRALOVA , I. y SJÖBLOM , J. (2009). Surfactants Used in Food Industry: a Review. Journal of Dispersion Science and Technology, 30 (9), 1363-1383.
LEE , J.-S.; CHENG , H.; DAMTE , D.; LEE , S.-J.; K IM , J.-
C.; RHEE , M.-H., et al. (2013). Effects of Dietary Supplementation of Lactobacillus pentosus PL11 on the Growth Performance, Immune and Antioxidant Systems of Japanese Eel (Anguilla japonica) Challenged with Edwardsiella tarda. Fish & shellfish immunology, 34 (3), 756-761.
LEE , J. S.; DAMTE , D.; LEE , S. J.; HOSSAIN , M. A.; BELEW , S.; KIM , J. Y., et al. (2015). Evaluation and Characterization of a Novel Probiotic Lactobacillus pentosus PL11 Isolated from apanese Eel (Anguilla japonica) for its Use in Aquaculture. quaculture Nutrition, 21 (4), 444-456.
MAHASNEH , A. M.; HAMDAN , S. y MAHASNEH , S. A. (2015). Probiotic Properties of Lactobacillus Species Isolated from Local Traditional Fermented Products. Jordan Journal of Biological Sciences, 8 ( 2 ), 81-87 .
MALDONADO -BARRAGÁN , A.; CABALLERO -GUERRERO , B.; LUCENA -PADRÓS , H. y RUIZ -BARBA , J. L. (2011). Genome Sequence of Lactobacillus pentosus IG1, a Strain Isolated from Spanish-style Green Olive Fermentations. Journal of bacteriology, 193 (19), 5605-5605.
MOJGANI , N.; HUSSAINI , F. y VASEJI , N. (2015). Characterization of Indigenous Lactobacillus Strains for Probiotic Properties. Jundishapur journal of microbiology, 8 (2). Extraído el 20 de octubre de 2014, desde https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4353062.
MOLDES , A. B.; TORRADO , A. M.; BARRAL , M. T. y DOMÍNGUEZ , J. M. (2007). Evaluation of Biosurfactant Production from Various Agricultural Residues by Lactobacillus pentosus. Journal of agricultural and food chemistry, 55 (11), 4481-4486.
MOLDES , A.; PARADELO , R.; VECINO , X.; CRUZ , J.; GUDIÑA , E.; RODRÍGUEZ , L., et al. (2013). Partial Characterization of Biosurfactant from Lactobacillus pentosus and Comparison with Sodium Dodecyl Sulphate for the Bioremediation of Hydrocarbon
Contaminated Soil. BioMed Research International. Extraído el 20 de octubre de 2014, desde https://www.hindawi.com/journals/bmri/2013/961842/abs.
MUHIALDIN , B. J.; HASSAN , Z. y SADON , S. K. (2011). Antifungal Activity of Lactobacillus fermentum Te007, Pediococcus pentosaceus Te010, Lactobacillus pentosus G004, and L. paracasi D5 on Selected Foods. Journal of food science, 76 (7), 493-499.
MUÑOZ , M. D.; BENOMAR , N.; ENNAHAR , S.; HORVATOVICH , P.; LERMA , L. L.; KNAPP , C. W.; et al. (2016). Comparative Proteomic Analysis of a Potentially Probiotic Lactobacillus pentosus MP-10 for The Identification of Key Proteins Involved in
Antibiotic Resistance and Biocide Tolerance. International Journal of Food Microbiology, 22 (2),8-15.
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Publicado
2017-05-05
Cómo citar
Uña Izquierdo, F., Sánchez Ortíz, I., Pedraza Olivera, R., & Arenal Cruz, A. (2017). Lactobacillus pentosus en la alimentación animal. Artículo de revisión. Revista De Producción Animal, 29(1), 7-15. Recuperado a partir de https://rpa.reduc.edu.cu, rpa.reduc.edu.cu/index.php/rpa/article/view/275
Sección
Manejo y Alimentación
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