Acceso abierto

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

MINGKUI LV
MINGKUI LV
, 
QINGZHI LEI
QINGZHI LEI
, 
HUAJUAN YIN
HUAJUAN YIN
, 
TIANNIAN HU
TIANNIAN HU
, 
SIFAN WANG
SIFAN WANG
, 
KUN DONG
KUN DONG
, 
HONGBIN PAN
HONGBIN PAN
, 
YIQIU LIU
YIQIU LIU
, 
QIUYE LIN
QIUYE LIN
 y 
ZHENHUI CAO
ZHENHUI CAO
   | 20 dic 2021
Polish Journal of Microbiology's Cover Image
Acerca de este artículo
Artículo anterior
Artículo siguiente
Cite
Article Category: original-paper
Publicado en línea: 20 dic 2021
Páginas: 511 - 520
Recibido: 06 oct 2021
Aceptado: 27 nov 2021
DOI: https://doi.org/10.33073/pjm-2021-049
Palabras clave
© 2021 Mingkui Lv et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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
eISSN:
2544-4646
Idioma:
Inglés
Calendario de la edición:
4 veces al año
Temas de la revista:
Life Sciences, Microbiology and Virology
RSS Feed de revista