Uneingeschränkter Zugang

In vitro Effects of Prebiotics and Synbiotics on Apis cerana Gut Microbiota

MINGKUI LV

MINGKUI LV

Faculty of Animal Science and Technology, Yunnan Agricultural UniversityKunming, China
Orcid-Profil
Suche nach diesem Autor auf
Sciendo|Google Scholar
LV, MINGKUI
, 
QINGZHI LEI

QINGZHI LEI

Faculty of Animal Science and Technology, Yunnan Agricultural UniversityKunming, China
Orcid-Profil
Suche nach diesem Autor auf
Sciendo|Google Scholar
LEI, QINGZHI
, 
HUAJUAN YIN

HUAJUAN YIN

Faculty of Animal Science and Technology, Yunnan Agricultural UniversityKunming, China
Orcid-Profil
Suche nach diesem Autor auf
Sciendo|Google Scholar
YIN, HUAJUAN
, 
TIANNIAN HU

TIANNIAN HU

Faculty of Animal Science and Technology, Yunnan Agricultural UniversityKunming, China
Orcid-Profil
Suche nach diesem Autor auf
Sciendo|Google Scholar
HU, TIANNIAN
, 
SIFAN WANG

SIFAN WANG

Faculty of Animal Science and Technology, Yunnan Agricultural UniversityKunming, China
Orcid-Profil
Suche nach diesem Autor auf
Sciendo|Google Scholar
WANG, SIFAN
, 
KUN DONG

KUN DONG

Faculty of Animal Science and Technology, Yunnan Agricultural UniversityKunming, China
Orcid-Profil
Suche nach diesem Autor auf
Sciendo|Google Scholar
DONG, KUN
, 
HONGBIN PAN

HONGBIN PAN

  • Faculty of Animal Science and Technology, Yunnan Agricultural UniversityKunming, China
  • Yunnan Provincial Key Laboratory of Animal Nutrition and Feed ScienceKunming, China
Orcid-Profil
Suche nach diesem Autor auf
Sciendo|Google Scholar
PAN, HONGBIN
, 
YIQIU LIU

YIQIU LIU

Faculty of Animal Science and Technology, Yunnan Agricultural UniversityKunming, China
Orcid-Profil
Suche nach diesem Autor auf
Sciendo|Google Scholar
LIU, YIQIU
, 
QIUYE LIN

QIUYE LIN

College of Food Science and Technology, Yunnan Agricultural UniversityKunming, China
Orcid-Profil
Suche nach diesem Autor auf
Sciendo|Google Scholar
LIN, QIUYE
 und 
ZHENHUI CAO

ZHENHUI CAO

  • Faculty of Animal Science and Technology, Yunnan Agricultural UniversityKunming, China
  • Yunnan Provincial Key Laboratory of Animal Nutrition and Feed ScienceKunming, China
Orcid-Profil
Suche nach diesem Autor auf
Sciendo|Google Scholar
CAO, ZHENHUI
  
20. Dez. 2021
In vitro Effects of Prebiotics and Synbiotics on Apis cerana Gut Microbiota's Cover Image
Über diesen Artikel
Vorheriger Artikel
Nächster Artikel
Zitieren
COVER HERUNTERLADEN
Artikel-Kategorie: original-paper
Online veröffentlicht: 20. Dez. 2021
Seitenbereich: 511 - 520
Eingereicht: 06. Okt. 2021
Akzeptiert: 27. Nov. 2021
DOI: https://doi.org/10.33073/pjm-2021-049
Schlüsselwörter
© 2021 Mingkui Lv et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
undefined

Fig. 1.

Effect of IMO in combination with L. helveticus KM7 or L. reuteri LP4 on bacteria during the in vitro fermentation of A. cerana gut microbiota; A) the number of total bacteria, B) Bifidobacterium, C) LAB and D) Enterococcus were determined. IMO is the abbreviation of isomalto-oligosaccharides. A graphic was created with different treatment grouping on the x-axis and microbes counts on the y-axis.* – significance between treatments using the different probiotic strains added at the same concentration for the same fermentation period (p < 0.05)a-d – different lowercase letters between different treatments at the same time fermentation point denote significance (p < 0.05); results were expressed as mean ± SD (n = 3)
Effect of IMO in combination with L. helveticus KM7 or L. reuteri LP4 on bacteria during the in vitro fermentation of A. cerana gut microbiota; A) the number of total bacteria, B) Bifidobacterium, C) LAB and D) Enterococcus were determined. IMO is the abbreviation of isomalto-oligosaccharides. A graphic was created with different treatment grouping on the x-axis and microbes counts on the y-axis.* – significance between treatments using the different probiotic strains added at the same concentration for the same fermentation period (p < 0.05)a-d – different lowercase letters between different treatments at the same time fermentation point denote significance (p < 0.05); results were expressed as mean ± SD (n = 3)

Fig. 2.

Effect of IMO in combination with L. helveticus KM7 and L. reuteri LP4 on fungi during in vitro fermentation of A. cerana gut microbiota. IMO is the abbreviation of isomalto-oligosaccharides.* – significance between treatments using the different probiotic strains added at the same concentration for the same fermentation period (p < 0.05)a-d – different lowercase letters between different treatments at the same time fermentation point denote significance (p < 0.05); results were expressed as mean ± SD (n = 3)
Effect of IMO in combination with L. helveticus KM7 and L. reuteri LP4 on fungi during in vitro fermentation of A. cerana gut microbiota. IMO is the abbreviation of isomalto-oligosaccharides.* – significance between treatments using the different probiotic strains added at the same concentration for the same fermentation period (p < 0.05)a-d – different lowercase letters between different treatments at the same time fermentation point denote significance (p < 0.05); results were expressed as mean ± SD (n = 3)

Fig. 3.

Effect of IMO in combination with L. helveticus KM7 and L. reuteri LP4 on pH during in vitro fermentation of A. cerana gut microbiota. IMO is the abbreviation of isomalto-oligosaccharides.* – significance between treatments using the different probiotic strains added at the same concentration for the same fermentation period (p < 0.05)a-d – Different lowercase letters between different treatments at the same fermentation time point denote significance (p < 0.05); results were expressed as mean ± SD (n = 3)
Effect of IMO in combination with L. helveticus KM7 and L. reuteri LP4 on pH during in vitro fermentation of A. cerana gut microbiota. IMO is the abbreviation of isomalto-oligosaccharides.* – significance between treatments using the different probiotic strains added at the same concentration for the same fermentation period (p < 0.05)a-d – Different lowercase letters between different treatments at the same fermentation time point denote significance (p < 0.05); results were expressed as mean ± SD (n = 3)

The pH value in the prebiotic fermentation broth of A_ cerana gut microbiota_

Time (h)pH value
GLUFOSINUIMOXOS
06.98 ± 0.03Aa7.00 ± 0.04Aa6.98 ± 0.06Aa7.01 ± 0.02Aa6.99 ± 0.03Aa
66.89 ± 0.04Ba6.91 ± 0.05Ba6.89 ± 0.07Aa6.89 ± 0.03Ba6.90 ± 0.06Ba
126.13 ± 0.07Cb6.31 ± 0.03Ca5.71 ± 0.02Bd5.57 ± 0.07Ce5.97 ± 0.05Cc
245.78 ± 0.07Db6.22 ± 0.04Da5.59 ± 0.04Cc5.48 ± 0.03Dd5.65 ± 0.03Dc

Number of Bifidobacterium and LAB in the prebiotic fermentation broth of A_ cerana gut microbiota_

Number of gut microbiota / Log10 (CFU/ml)Time (h)Treatment
GLUFOSINUIMOXOS
Bifidobacterium05.85 ± 0.06Ca5.82 ± 0.05Ca5.83 ± 0.02Ca5.82 ± 0.01Ca5.80 ± 0.02Ca
65.63 ± 0.03Db5.66 ± 0.16Cab5.83 ± 0.13Cab5.94 ± 0.19Ca5.81 ± 0.15Cab
126.99 ± 0.08Bc6.46 ± 0.25Bd7.79 ± 0.08Bb8.31 ± 0.36Ba7.43 ± 0.24Bb
248.15 ± 0.05Ad8.41 ± 0.08Ac8.85 ± 0.02Ab9.10 ± 0.12Aa8.52 ± 0.18Ac
LAB05.01 ± 0.02Da4.99 ± 0.03Ba5.00 ± 0.02Da5.01 ± 0.05Ca4.98 ± 0.02Ca
66.03 ± 0.03Cb5.06 ± 0.16Bc6.10 ± 0.09Cab6.34 ± 0.19Ba5.21 ± 0.15Cc
127.29 ± 0.08Bc5.76 ± 0.25Ad8.09 ± 0.08Bab8.28 ± 0.33Aa7.73 ± 0.24Bb
247.76 ± 0.14Ac5.67 ± 0.35Ad8.36 ± 0.11Aab8.61 ± 0.02Aa8.19 ± 0.16Ab
Sprache:
Englisch
Zeitrahmen der Veröffentlichung:
4 Hefte pro Jahr
Fachgebiete der Zeitschrift:
Biologie, Mikrobiologie und Virologie
Zeitschrift RSS Feed