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Steier V, Prigolovkin L, Reiter A, Neddermann T, Wiechert W, Reich SJ, Riedel CU, Oldiges M. Automated workflow for characterization of bacteriocin production in natural producers Lactococcus lactis and Latilactobacillus sakei. Microb Cell Fact 2024; 23:74. [PMID: 38433206 PMCID: PMC10910668 DOI: 10.1186/s12934-024-02349-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Accepted: 02/25/2024] [Indexed: 03/05/2024] Open
Abstract
BACKGROUND Lactic acid bacteria are commonly used as protective starter cultures in food products. Among their beneficial effects is the production of ribosomally synthesized peptides termed bacteriocins that kill or inhibit food-spoiling bacteria and pathogens, e.g., members of the Listeria species. As new bacteriocins and producer strains are being discovered rapidly, modern automated methods for strain evaluation and bioprocess development are required to accelerate screening and development processes. RESULTS In this study, we developed an automated workflow for screening and bioprocess optimization for bacteriocin producing lactic acid bacteria, consisting of microcultivation, sample processing and automated antimicrobial activity assay. We implemented sample processing workflows to minimize bacteriocin adsorption to producer cells via addition of Tween 80 and divalent cations to the cultivation media as well as acidification of culture broth prior to cell separation. Moreover, we demonstrated the applicability of the automated workflow to analyze influence of media components such as MES buffer or yeast extract for bacteriocin producers Lactococcus lactis B1629 and Latilactobacillus sakei A1608. CONCLUSIONS Our automated workflow provides advanced possibilities to accelerate screening and bioprocess optimization for natural bacteriocin producers. Based on its modular concept, adaptations for other strains, bacteriocin products and applications are easily carried out and a unique tool to support bacteriocin research and bioprocess development is provided.
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Affiliation(s)
- Valentin Steier
- Institute of Bio- and Geosciences, IBG-1: Biotechnology, Forschungszentrum Jülich GmbH, Jülich, Germany
- Institute of Biotechnology, RWTH Aachen University, Aachen, Germany
| | - Lisa Prigolovkin
- Institute of Bio- and Geosciences, IBG-1: Biotechnology, Forschungszentrum Jülich GmbH, Jülich, Germany
- Institute of Biotechnology, RWTH Aachen University, Aachen, Germany
| | - Alexander Reiter
- Institute of Bio- and Geosciences, IBG-1: Biotechnology, Forschungszentrum Jülich GmbH, Jülich, Germany
- Institute of Biotechnology, RWTH Aachen University, Aachen, Germany
| | | | - Wolfgang Wiechert
- Institute of Bio- and Geosciences, IBG-1: Biotechnology, Forschungszentrum Jülich GmbH, Jülich, Germany
- Computational Systems Biotechnology (AVT.CSB), RWTH Aachen University, Aachen, Germany
| | | | | | - Marco Oldiges
- Institute of Bio- and Geosciences, IBG-1: Biotechnology, Forschungszentrum Jülich GmbH, Jülich, Germany.
- Institute of Biotechnology, RWTH Aachen University, Aachen, Germany.
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Valle-Vargas MF, Ruiz-Pardo RY, Villamil-Díaz L, Quintanilla-Carvajal MX. Production of a potential multistrain probiotic in co-culture conditions using agro-industrial by-products-based medium for fish nutrition. BMC Biotechnol 2023; 23:54. [PMID: 38102630 PMCID: PMC10724987 DOI: 10.1186/s12896-023-00822-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Accepted: 11/22/2023] [Indexed: 12/17/2023] Open
Abstract
BACKGROUND Probiotics are viable microorganisms that when administered in adequate amounts confer health benefits to the host. In fish, probiotic administration has improved growth, and immunological parameters. For this reason, it is necessary production of probiotic bacteria, however, commercial culture mediums used for probiotic growth are expensive, so the design of a "low" cost culture medium is necessary. Therefore, this research aimed to produce a potential multistrain probiotic preparation composed of L. lactis A12 and Priestia species isolated from Nile tilapia (Oreochromis niloticus) gut using an agro-industrial by-products-based culture medium. RESULTS A Box-Behnken design with three factors (whey, molasses, and yeast extract concentration) was used. As the main results, a high concentration of three components enhanced the viability of L. lactis A12, however, viable cell counts of Priestia species were achieved at low molasses concentrations. The Optimal conditions were 1.00% w/v whey, 0.50% w/v molasses, and 1.50% w/v yeast extract. L. lactis A12 and Priestia species viable counts were 9.43 and 6.89 Log10 CFU/mL, respectively. L. lactis A12 concentration was higher (p < 0.05) in the proposed medium compared to commercial broth. CONCLUSIONS It was possible to produce L. lactis A12 and Priestia species in co-culture conditions. Whey and molasses were suitable components to produce the multistrain preparation. The cost of the proposed culture medium was 77.54% cheaper than the commercial medium. The proposed culture medium could be an alternative to commercial mediums for the production of this multistrain probiotic.
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Affiliation(s)
- Marcelo Fernando Valle-Vargas
- Grupo de Investigación en Procesos Agroindustriales (GIPA), Doctorado en Biociencias, Facultad de Ingeniería, Universidad de La Sabana. Campus del Puente del Común, Autopista Norte de Bogotá. Chía, Km. 7, Cundinamarca, Colombia
| | - Ruth Yolanda Ruiz-Pardo
- Grupo de Investigación en Procesos Agroindustriales (GIPA), Doctorado en Biociencias, Facultad de Ingeniería, Universidad de La Sabana. Campus del Puente del Común, Autopista Norte de Bogotá. Chía, Km. 7, Cundinamarca, Colombia
| | - Luisa Villamil-Díaz
- Grupo de Investigación en Procesos Agroindustriales (GIPA), Doctorado en Biociencias, Facultad de Ingeniería, Universidad de La Sabana. Campus del Puente del Común, Autopista Norte de Bogotá. Chía, Km. 7, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Investigación en Procesos Agroindustriales (GIPA), Doctorado en Biociencias, Facultad de Ingeniería, Universidad de La Sabana. Campus del Puente del Común, Autopista Norte de Bogotá. Chía, Km. 7, Cundinamarca, Colombia.
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Sørensen HM, Rochfort KD, Maye S, MacLeod G, Loscher C, Brabazon D, Freeland B. Bioactive Ingredients from Dairy-Based Lactic Acid Bacterial Fermentations for Functional Food Production and Their Health Effects. Nutrients 2023; 15:4754. [PMID: 38004148 PMCID: PMC10675170 DOI: 10.3390/nu15224754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 10/27/2023] [Accepted: 11/04/2023] [Indexed: 11/26/2023] Open
Abstract
Lactic acid bacteria are traditionally applied in a variety of fermented food products, and they have the ability to produce a wide range of bioactive ingredients during fermentation, including vitamins, bacteriocins, bioactive peptides, and bioactive compounds. The bioactivity and health benefits associated with these ingredients have garnered interest in applications in the functional dairy market and have relevance both as components produced in situ and as functional additives. This review provides a brief description of the regulations regarding the functional food market in the European Union, as well as an overview of some of the functional dairy products currently available in the Irish and European markets. A better understanding of the production of these ingredients excreted by lactic acid bacteria can further drive the development and innovation of the continuously growing functional food market.
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Affiliation(s)
- Helena Mylise Sørensen
- School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland; (C.L.); (B.F.)
- I-Form, Advanced Manufacturing Research Centre, Dublin City University, D09 DX63 Dublin, Ireland;
| | - Keith D. Rochfort
- School of Nursing, Psychotherapy and Community Health, Dublin City University, D09 DX63 Dublin, Ireland;
| | - Susan Maye
- Dairygold Co-Operative Society Limited, Clonmel Road, Co. Cork, P67 DD36 Mitchelstown, Ireland; (S.M.); (G.M.)
| | - George MacLeod
- Dairygold Co-Operative Society Limited, Clonmel Road, Co. Cork, P67 DD36 Mitchelstown, Ireland; (S.M.); (G.M.)
| | - Christine Loscher
- School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland; (C.L.); (B.F.)
| | - Dermot Brabazon
- I-Form, Advanced Manufacturing Research Centre, Dublin City University, D09 DX63 Dublin, Ireland;
| | - Brian Freeland
- School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland; (C.L.); (B.F.)
- I-Form, Advanced Manufacturing Research Centre, Dublin City University, D09 DX63 Dublin, Ireland;
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Arias A, Feijoo G, Moreira MT. Process modelling and environmental assessment on the valorization of lignocellulosic waste to antimicrobials. Food and Bioproducts Processing 2023; 137:113-123. [DOI: 10.1016/j.fbp.2022.11.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Kumar V, Naik B, Kumar A, Khanduri N, Rustagi S, Kumar S. Probiotics media: significance, challenges, and future perspective - a mini review. Food Prod Process and Nutr 2022. [DOI: 10.1186/s43014-022-00098-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
AbstractThe health benefits associated with probiotics have increased their application in pharmaceutical formulations and functional food development. High production of probiotic biomass requires a cost-effective production method and nutrient media optimization. The biomass production of probiotics can be enhanced by optimizing growth parameters such as substrate, pH, incubation time, etc. For economical industrial production of probiotic biomass, it is required to design a new medium with low cost. Wastes from the food industries are promising components for the development of the low-cost medium. Industrial wastes such as cheese whey and corn steep liquor are excellent examples of reliable sources of nitrogen for the biomass production of probiotic bacteria. The increased yield of biomass reduced the cost of production. This review focuses on the importance of probiotic media for biomass production and its challenges.
Graphical Abstract
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Lappa IK, Kachrimanidou V, Alexandri M, Papadaki A, Kopsahelis N. Novel Probiotic/Bacterial Cellulose Biocatalyst for the Development of Functional Dairy Beverage. Foods 2022; 11:foods11172586. [PMID: 36076772 PMCID: PMC9455237 DOI: 10.3390/foods11172586] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/18/2022] [Accepted: 08/23/2022] [Indexed: 11/16/2022] Open
Abstract
The development of innovative functional products with potential health benefits, under the concept of bio-economy, is flourishing. This study undertook an evaluation of non-dairy lactobacilli Lactiplantibacillus pentosus B329 and Lactiplantibacillus plantarum 820 as “ready to use” starter cultures. Lactic acid bacteria (LAB) cultures were evaluated for their fermentation efficiency, before and after freeze-drying, using cheese whey (CW) as a fermentation substrate and subsequent immobilization on bacteria cellulose (BC) to produce a novel biocatalyst. The biocatalyst was applied in functional sour milk production and compared with free cells via the assessment of physicochemical and microbiological properties and sensory evaluation. Evidently, LAB strains exhibited high fermentative activity before and after freeze-drying. Results of a 5-month storage stability test showed that viability was 19% enhanced by immobilization on BC, supporting the concept of “ready to use” cultures for the production of fermented beverages. Likewise, sour milk produced by the BC biocatalyst presented higher organoleptic scores, compared to the free cells case, whereas immobilization on BC enhanced probiotic viability during post-fermentation storage (4 °C, 28 days). The obtained high viability (>107 log cfu/g) demonstrated the efficacy of the proposed bioprocess for the production of functional/probiotic-rich beverages. Ultimately, this work presents a consolidated scheme that includes the advantages and the cooperative effect of probiotic LAB strains combined with a functional biopolymer (BC) towards the formulation of novel functional products that coincide with the pillars of food systems sustainability.
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Giménez-palomares F, Fernández de Córdoba P, Mejuto JC, Bendaña-jácome RJ, Pérez-guerra N. Evaluation and Mathematical Analysis of a Four-Dimensional Lotka–Volterra-like Equation Designed to Describe the Batch Nisin Production System. Mathematics 2022; 10:677. [DOI: 10.3390/math10050677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Nisin, an antibacterial compound produced by Lactococcus lactis strains, has been approved by the US Food and Drug Administration to be used as a safe food additive to control the growth of undesirable pathogenic bacteria. Nisin is commonly described as a pH-dependent primary metabolite since its production depends on growth and culture pH evolution. However, the relationships between bacteriocin synthesis (BT), biomass production (X), culture pH, and the consumption of the limiting nutrient (total nitrogen: TN) have not been described until now. Therefore, this study aims to develop a competitive four-dimensional Lotka–Volterra-like Equation (predator-prey system) to describe these complex relationships in three series of batch fermentations with L. lactis CECT 539 in diluted whey (DW)-based media. The developed four-dimensional predator-prey system accurately described each individual culture, providing a good description of the relationships between pH, TN, X, and BT, higher values for R2 and F-ratios, lower values (<10%) for the mean relative percentage deviation modulus, with bias and accuracy factor values approximately equal to one. The mathematical analysis of the developed equation showed the existence of one asymptotically stable equilibrium point, and the phase’s diagram obtained did not show the closed elliptic trajectories observed in biological predator-prey systems.
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Cano-Lozano JA, Villamil Diaz LM, Melo Bolivar JF, Hume ME, Ruiz Pardo RY. Probiotics in tilapia (Oreochromis niloticus) culture: Potential probiotic Lactococcus lactis culture conditions. J Biosci Bioeng 2021; 133:187-194. [PMID: 34920949 DOI: 10.1016/j.jbiosc.2021.11.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 11/04/2021] [Accepted: 11/08/2021] [Indexed: 12/12/2022]
Abstract
Tilapia is one of the most extensively farmed fish on a global scale. Lately, many studies have been carried out to select and produce probiotics for cultured fish. Bacteria from the genera Bacillus, Lactiplantibacillus (synonym: Lactobacillus), and Lactococcus are the most widely studied with respect to their probiotic potential. Among these microorganisms, Lactococcus lactis has outstanding prospects as a probiotic because it is generally recognized as safe (GRAS) and has previously been shown to exert its probiotic potential in aquaculture through different mechanisms, such as competitively excluding pathogenic bacteria, increasing food nutritional value, and enhancing the host immune response against pathogenic microorganisms. However, it is not sufficient to simply select a microorganism with significant probiotic potential for commercial probiotic development. There are additional challenges related to strategies involving the mass production of bacterial cultures, including the selection of production variables that positively influence microorganism metabolism. Over the last ten years, L. lactis production in batch and fed-batch processes has been studied to evaluate the effects of culture temperature and pH on bacterial growth. However, to gain a deeper understanding of the production processes, the effect of hydrodynamic stress on cells in bioreactor production and its influence on the probiotic potential post-manufacturing also need to be determined. This review explores the trends in tilapia culture, the probiotic mechanisms employed by L. lactis in aquaculture, and the essential parameters for the optimal scale-up of this probiotic.
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Affiliation(s)
- Juan Andrés Cano-Lozano
- School of Engineering, Maestría en diseño y gestión de procesos, Universidad de La Sabana, Campus del Puente del Común, Km. 7, Autopista Norte de Bogotá, Chía, 140 013, Colombia.
| | - Luisa Marcela Villamil Diaz
- School of Engineering, Doctoral program in Biosciences, Universidad de La Sabana, Campus del Puente del Común, Km. 7, Autopista Norte de Bogotá, Chía, 140 013, Colombia; Universidad de La Sabana, Faculty of Engineering, Grupo de Investigación en Procesos Agroindustriales, Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, 140 013, Cundinamarca, Colombia.
| | - Javier Fernando Melo Bolivar
- School of Engineering, Doctoral program in Biosciences, Universidad de La Sabana, Campus del Puente del Común, Km. 7, Autopista Norte de Bogotá, Chía, 140 013, Colombia; Universidad de La Sabana, Faculty of Engineering, Grupo de Investigación en Procesos Agroindustriales, Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, 140 013, Cundinamarca, Colombia.
| | - Michael E Hume
- United States Department of Agriculture, Agricultural Research Service, Southern Plains Agricultural Research Center, Food and Feed Safety Research Unit, College Station, TX 77845, USA.
| | - Ruth Yolanda Ruiz Pardo
- School of Engineering, Maestría en diseño y gestión de procesos, Universidad de La Sabana, Campus del Puente del Común, Km. 7, Autopista Norte de Bogotá, Chía, 140 013, Colombia; Universidad de La Sabana, Faculty of Engineering, Grupo de Investigación en Procesos Agroindustriales, Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, 140 013, Cundinamarca, Colombia.
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Hathi Z, Mettu S, Priya A, Athukoralalage S, Lam TN, Choudhury NR, Dutta NK, El-omar EM, Gong L, Mohan G, Lin CSK. Methodological advances and challenges in probiotic bacteria production: Ongoing strategies and future perspectives. Biochem Eng J 2021; 176:108199. [DOI: 10.1016/j.bej.2021.108199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Alfano A, D’ambrosio S, D’agostino A, Finamore R, Schiraldi C, Cimini D. Concentrated Buffalo Whey as Substrate for Probiotic Cultures and as Source of Bioactive Ingredients: A Local Circular Economy Approach towards Reuse of Wastewaters. Fermentation 2021; 7:281. [DOI: 10.3390/fermentation7040281] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Waste reduction and reuse is a crucial target of current research efforts. In this respect, the present study was focused on providing an example of local investment in a simple process configuration that converts whey into value-added compounds and allows recovery of a clean water stream. In particular, buffalo milk whey obtained during mozzarella manufacturing was ultrafiltered in-house on spiral membrane modules (20 kDa), and the two obtained fractions, namely the retentate and the permeate, provided by the dairy factory, were further processed during this work. The use of an additional nanofiltration step allowed the recovery of high-quality water to be reused in the production cycle (machine rinsing water within the facility) and/or in agriculture, also reducing disposal costs and the environmental impact. The ultrafiltration retentate, on the other hand, was spray-dried and the powder obtained was used as the main substrate for the cultivation of Lactobacillus fermentum, a widely studied probiotic with anti-inflammatory, immunomodulatory and cholesterol-lowering properties. In addition, the same sample was tested in vitro on a human keratinocytes model. Resuspended concentrated whey powder improved cell reparation rate in scratch assays, assisted through time-lapse video-microscopy. Overall these data support the potential of buffalo whey as a source of biologically active components and recyclable water in the frame of a local circular economy approach.
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Arias A, Feijoo G, Moreira MT. Process and environmental simulation in the validation of the biotechnological production of nisin from waste. Biochem Eng J 2021. [DOI: 10.1016/j.bej.2021.108105] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Agregán-Pérez R, Alonso-González E, Mejuto JC, Pérez-Guerra N. Production of a Potentially Probiotic Product for Animal Feed and Evaluation of Some of Its Probiotic Properties. Int J Mol Sci 2021; 22:10004. [PMID: 34576173 DOI: 10.3390/ijms221810004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/08/2021] [Accepted: 09/13/2021] [Indexed: 12/04/2022] Open
Abstract
Nowadays, probiotics have been proposed for substituting antibiotics in animal feed since the European Union banned the latter compounds in 2006 to avoid serious side effects on human health. Therefore, this work aimed to produce a probiotic product for use in animal feed by fed-batch fermentation of whey with a combination of kefir grains, AGK1, and the fermented whole milk used to activate these kefir grains. The probiotic culture obtained was characterized by high levels of biomass (8.03 g/L), total viability (3.6 × 108 CFU/mL) and antibacterial activity (28.26 Activity Units/mL). Some probiotic properties of the probiotic culture were investigated in vitro, including its survival at low pH values, under simulated gastrointestinal conditions, after freezing in skim milk at −20 °C, and in the commercial feed during storage at room temperature. The viable cells of lactic and acetic acid bacteria and yeasts exhibited higher tolerance to acidic pH and simulated gastrointestinal conditions when the cells were protected with skim milk and piglet feed, compared with washed cells. The results indicated the feasibility of producing a probiotic product at a low cost with a potential application in animal feed.
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