Los probióticos y sus metabolitos en la acuicultura. Una Revisión

Background: Currently, aquaculture produces half of the fish consumed in the world. In Mexico, this activity must tend towards sustainability, favoring that the means of production and the products obtained increase their quality and quantity, diversify and reduce their environmental impact. Objective: Analyze the information regarding the use of probiotics in aquaculture and its current development perspective in Mexico. Methods: The available literature on probiotics in aquacultural processes was compiled, with emphasis on the evaluation of positive effects in production, safety, food safety and sustainability. Results: The information analyzed allows establishing that the resistance of pathogenic microorganisms to antibiotics has become a problem in this activity when it is desired to prevent or treat diseases in cultivated species. In aquaculture, probiotics have shown great benefits, such as stimulating the immune response, increasing the survival of larvae, appetite and disease resistance, improving growth, yield and production and significantly reducing the production of polluting waste. The most commonly used probiotics are lactic acid bacteria and their metabolites such as bacteriocins, however, other genera of bacteria are also used, such as Bacillus and Streptomyces, as well as microalgae and yeasts. Conclusions: In Mexico the research and use of probiotics in aquaculture production processes must be reinforced, since they represent a great social, economic and ecological-environmental potential and the sectors involved must pay special attention to this, given the successful results obtained in other regions of the world.Antecedentes: Actualmente la acuicultura produce la mitad del pescado que se consume en el mundo. En México esta actividad debe de tender a la sustentabilidad, propiciando que los medios de producción y los productos obtenidos incrementen su calidad y cantidad, se diversifiquen y disminuyan su impacto ambiental. Objetivos: Analizar la información referente al uso de probióticos en la acuicultura y su perspectiva actual de desarrollo en México. Métodos: Se compiló la literatura disponible sobre probióticos en procesos acuaculturales, con énfasis en la evaluación de los efectos positivos en la producción, inocuidad, seguridad alimentaria y sustentabilidad. Resultados: La información analizada permite establecer que, la resistencia de los microorganismos patógenos a antibióticos se ha vuelto un problema en esta actividad cuando se desea prevenir o tratar enfermedades en las especies cultivadas. En la acuicultura, los probióticos han demostrado tener grandes beneficios, como estimular la respuesta inmune, incrementar la sobrevivencia de las larvas, el apetito y la resistencia a enfermedades, mejorar el crecimiento, rendimiento y producción y reducir significativamente la producción de residuos contaminantes. Los probióticos más utilizados son las bacterias ácido lácticas y sus metabolitos como las bacteriocinas, sin embargo, también se utilizan otros géneros de bacterias como: Bacillus y Streptomyces, además de microalgas y levaduras. Conclusiones. En México, la investigación y uso de probióticos en procesos de producción acuícola debe reforzarse, ya que representan un gran potencial social, económico y ecológico-ambiental y los sectores involucrados deben de poner especial atención al respecto, dados los resultados exitosos obtenidos en otras regiones del mundo

Characteristics of microorganisms used as probiotics and new probiotics

Probiotics are live microorganisms that when properly administered confer a health benefit to the host. Lactic acid bacteria are among the main microorganisms recognized as probiotics. Not all lactic bacteria are considered probiotics as they must meet certain characteristics such as growth at a pH lower than 4.0, are able to exert control on pathogenic bacteria, can survive in the gastrointestinal tract, have tolerance to bile salts, are able to adhere to intestinal mucus and epithelial cells, have the ability to co-aggregate and self-aggregate, etc. Bacteria that possess these characteristics are called traditional probiotics. However, over the years other microorganisms with probiotic potential have been studied. Among the differences between traditional probiotics and new probiotics is their origin, as new probiotics are always isolated from the human gastrointestinal tract, which makes them difficult to cultivate because they are sensitive to oxygen. In contrast, traditional probiotics can be isolated from the gastrointestinal tract, but the main sources are from foods, fermented or not. An important characteristic of new probiotics is that benefits in the treatment of specific diseases are attributed to them. In this review, the main characteristics of traditional probiotics and new probiotics are reviewed

Impact of milk protein type on the viability and storage stability of microencapsulated Lactobacillus acidophilus using spray drying

Three different milk proteins — skim milk powder (SMP), sodium caseinate (SC) and whey protein concentrate (WPC) — were tested for their ability to stabilize microencapsulated L. acidophilus produced using spray drying. Maltodextrin (MD) was used as the primary wall material in all samples, milk protein as the secondary wall material (7:3 MD/milk protein ratio) and the simple sugars, d-glucose and trehalose were used as tertiary wall materials (8:2:2 MD/protein/sugar ratio) combinations of all wall materials were tested for their ability to enhance the microbial and techno-functional stability of microencapsulated powders. Of the optional secondary wall materials, WPC improved L. acidophilus viability, up to 70 % during drying; SMP enhanced stability by up to 59 % and SC up to 6 %. Lactose and whey protein content enhanced thermoprotection; this is possibly due to their ability to depress the glass transition and melting temperatures and to release antioxidants. The resultant L. acidophilus powders were stored for 90 days at 4 °C, 25 °C and 35 °C and the loss of viability calculated. The highest survival rates were obtained at 4 °C, inactivation rates for storage were dependent on the carrier wall material and the SMP/d-glucose powders had the lowest inactivation rates (0.013 day−1) whilst the highest was observed for the control containing only MD (0.041 day−1) and the SC-based system (0.030 day−1). Further increase in storage temperature (25 °C and 35 °C) was accompanied by increase of the inactivation rates of L. acidophilus that followed Arrhenius kinetics. In general, SMP-based formulations exhibited the highest temperature dependency whilst WPC the lowest. d-Glucose addition improved the storage stability of the probiotic powders although it was accompanied by an increase of the residual moisture, water activity and hygroscopicity, and a reduction of the glass transition temperature in the tested systems

Probiotic properties and stress response of lactic acid bacteria isolated from cooked meat products

3 p.This work was supported by the Universidad Autónoma Metropolitana and the Spanish Ministry of Economy and Competitiveness (grant AGL2015-65010-C3-1-R).Peer reviewe

La ganaderia tradicional del norte del estado de Veracruz

This article deals with the importance of livestock in Veracruz regarding the production of live cattle as well as the number of head of cattle. Hernán Cortés introduced the cattle of the American continent which landed in Veracruz, at first it was only creole cattle, but then the European cattle were introduced, which did not resist the climatic conditions. It was until the cebuino cattle arrived at the State when the cattle rising. The state of Veracruz is divided into 10 regions and in turn the northern zone is divided into 3: Huasteca alta region, Huasteca baja and totonaca. The type of livestock that prevails in the state is extensive grazing, where animals circulate freely in the grasslands which occupy more than 50% of the extension of the state. Dual-purpose livestock is also exploited, which is the result of the zebuine and Bos taurus crosses that are resistant to the extreme state climate and where produce meat and milk and cows feed their calves.Este artículo trata de la importancia de la ganadería en Veracruz respecto a la producción de ganado en pie así como el número de cabezas de ganado. Hernán Cortés introdujo el ganado al continente americano el cual desembarcó en Veracruz, al principio solo era ganado criollo, pero después se introdujo el ganado europeo, el cual no resistió las condiciones climáticas. Fue hasta que llegó el ganado cebuino al Estado cuando despuntó la ganadería. El Estado de Veracruz se divide en 10 regiones y a su vez la zona norte se divide en 3: región huasteca alta, huasteca baja y totonaca. El tipo de ganadería que prevalece en el Estado es de pastoreo extensiva, donde los animales circulan libre en los pastizales los cuales ocupan más del 50% de la extensión del Estado. También se explota la ganadería de doble-propósito, que es el resultado de las cruzas cebuinas y Bos taurus las cuales son resistentes al clima extremo del Estado y donde los animales producen carne y leche y las vacas alimentan a sus becerros