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The
effects of probiotics on the growth performance and other beneficial activities
in fish have well been documented. Characterization or screening of probiotic
bacteria is the most important stage after bacteria isolation and
identification. Generally, important phenotypic criteria for screening of
probiotic bacteria are carbohydrate fermentation pattern, resistance to
different NaCl and bile salt concentrations. In addition, growth at different
temperatures, pH and nutrition media and also antagonistic effect against fish
pathogens and antibiotic sensitivity are other criteria. Moreover, genetic
techniques play a very important role when characterization of probiotic
bacteria is considered. Identification of probiotic LAB with regards to
phenotypic and genomic methods has been studied with a good amount of success.
The important genera which are mostly selected for probiotic purpose are
generally Lactobacilli, Bifidobacteria and Enterococci, but other lactic acid
bacteria (LAB) are also known as good probiotics candidates.
Keywords: Probiotic,
Characterization, Acid, Bile salt tolerance
INTRODUCTION
The last definition was put forward in 2005,
which defined probiotics as “live microbial cultures added to feed or
environment (water) to increase viability (survival) of the host”. Although it
has been reported that the gut microbiota of fish is little different than in
homoeothermic animals, the gastrointestinal (GI) tract of fish might not be as
simple as believe. The gut microbiota of fish as well as warm-blooded
(endothermic) animals classified as autochthonous (able to colonize the
epithelial surface of the host gut) and as allochthonous (transient). It means
that the varied microbiota of the gut can be divided into two major categories;
a) bacteria that can be normally isolated (autochthonous) from the
gastrointestinal tract; b) bacteria that are not normally isolated
(allochthonous) from the gastrointestinal tract of fish [1,2].
Probiotic bacteria can prevent the
growth of harmful bacteria by colonization in the gut and produce organic acids
(such as lactic acid and acetic acid) and antimicrobial compounds (such as hydrogen peroxide
and ethanol) [3,4]. Moreover, lactic acid bacteria (LAB) which compete with
bacterial pathogens for survivability, viability and live in the GI tract can
be valuable and valid alternatives to the prophylactic use of antibiotics and biocides [4]. According
to many reports, indigenous microbiotas of fish or rearing environment are the
best choice as probiotics, because they can naturally inhibit pathogenic
bacteria [5-7]. In addition, LABs that are isolated from intestinal origin and dairy products are
considered to be the main source of probiotics [3]. Both obligate and
facultative anaerobes have been isolated from fish but with much less frequency
than from mammals [8,9]. A consequence of the specificity of aquatic microbiota is that the most efficient
probiotics for aquaculture may be different from those of terrestrial species
[10].
LACTIC ACID BACTERIA
(LAB) AS A MAIN GROUP OF PROBIOTIC BACTERIA
The LAB are a group of bacteria which are
Gram-positive, rod and coccus-shaped, non-spore forming and non-motile,
catalase-negative and oxidase-negative that have some physiological and
ecological characteristics in common. They have less than 55% mol G+C content
in their DNA [10]. They produce lactic acid as major metabolite during fermentation
of carbohydrates [10,11].
New findings on LAB and their properties have led to their taxonomy change during the last few years. Up to now, this group comprises the following genera: Lactobacilus, Carnobacterium (both rod), Enterococcus, Aerococcus, Alloicoccus, Lactosphaera, Leuconostoc, Melissococcus, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, Weissella (all cocci) [7,12,13] and also Bifidobacteria [10,11].
Lactic acid bacteria are micro or non-aerobic but are aerotolerant and
acid tolerant. These bacteria can be divided into two physiological groups; a)
heterofermentative which produce CO2, lactic acid, acetic acid,
ethanol and mannitol from hexose sugars, b) homofermentative which produce
primarily lactic acid from hexoses. Traditionally, they have been classified on
the basis of phenotypic properties such as mode of glucose fermentation, growth
at different temperatures, configuration of LAB produced (L/D) and fermentation
of carbohydrates. In general, it is thought that probiotic properties are
specific for strains. Thus, the requirement for strain detection and identification
are very important [11].
ISOLATION OF SOME LAB
FROM AQUATIC ANIMALS
Dyer [14] was the
first scientist who isolated Lactobacilli from the skin, gills and GI tract of
Atlantic cod fish (Gadus morhua). Lactic acid bacteria have also been
isolated from terrestrial animals, dairy and fermented products and even soil
and plants as well [10,15]. Lactobacillus
delbreuckii has been isolated from adult European sea bass (Dicentrarchus
labrax L.) gut and showed positive probiotic effects on European sea bass juveniles
[16]. This strain could also modulate the
fish microbiota in gut [17]. Enterococcus
fecalis was isolated from the freshwater fish, Bonga (Ethmalosa firmbriata)
and from the intestine, gills and skin of both fresh and smoked fish [18]. It
has also been reported in tropical cooked, peeled shrimp [19] and in
traditionally processed fish products [20-26]. In addition, Thapa et al.
[27] described both En. fecalis and En. fecium in smoked
and sun-dried fish. Although Enterococci
have been reported for prawn, marine and freshwater fishes, only some
researchers suggested them to be used as probiotic in human and animals [10]. Moreover, those reports showed Enterococcus as normal microbiota in
some aquatic animals. Hovda et al.
[23] isolated Lactobacillus sp. and Lactococcus sp from the
stomach and intestine of Atlantic salmon (Salmo salar L.). They reported
the presence of Lactobacillus fermentum in the gut of this fish. Lactobacillus
fermentum has also been isolated from the intestine of rainbow trout (Oncorhynchus
mykiss) [21], Atlantic salmon [22]
and prawn as well [23]. Researchers reported the presence of L. fermentum
in the gut of Thai freshwater silver barb fish (Barbonymus gonionotus).
The presence of Leuconostoc
species in the four kinds of fermented fish has been reported [24]. Lyhs [25] also isolated Leuconostoc mesenteroides
from cold-smoked rainbow trout. Eight strains as genus Leuconostoc from brine shrimp, gravad fish, smoked tuna, salmon,
fresh and salted cod were isolated [26]. They also
isolated several adherents Leu. mesenteroides from the stomach, small
and large intestine of Arctic charr, and also this LAB was isolated from smoked
and sun-dried fish [27]. Also, Aerococcus
viridans as a pathogenic bacterium has been isolated from crustaceans, sea
turtles, pigs and human infections [28], lobster (Homarus americanus)
[29]. Salminen [10] suggested that Aerococcus
strains have rarely been isolated from aquatic animals and only one study
reported the presence of five strains in Atlantic salmon gut.
PROBIOTIC CRITERIA
The important genera which are mostly selected for probiotic purpose are
generally Lactobacilli, Bifidobacteria and Enterococci [11], but other LAB is
also known as good probiotics candidates. Among the LAB, Lactobacilli is a
major group that has acceptable probiotic abilities [10].
The following
criteria are recommended when LAB are selected to be used as a main group of
probiotic bacteria [7,8,10,30,31]:
1)
Adhere to gut cells
2)
Reduce pathogen bacteria adherence
3)
Compete for essential nutrients
4)
Stimulate immune system
5)
Persist and multiply
6)
Organic acid production, hydrogen peroxide and bacteriocins against
pathogen growth
7)
Safe and non-invasive and non-pathogenic
8)
Aggregate and form a normal balanced flora
9)
Indigenous to the environment to which it will be used.
Other criteria such as the enhancing of GI tract morphology, inhibition
of virulence gene expression and aiding digestive function have also been
suggested [32].
CHARACTERIZATION OF
LACTIC ACID BACTERIA
In total, important phenotypic criteria in early stages for screening of
probiotic bacteria are carbohydrate fermentation pattern, resistance to
different NaCl, pH and bile salt concentrations, growth on different nutrition
media, sugar tolerance, growth at different temperatures and antibiotic
susceptibility [7,14]. Moreover, other characteristics which included tolerance
to ammonia nitrogen, tolerance to simulated human gastrointestinal tract and
assay of cholesterol assimilation can be used [33].
Recently, in modern taxonomic phenotypic methods, analyses of cell wall
composition (peptidoglycan) and fermentation pathways of pentoses and hexoses
are studied. In some industries such as dairy industry, Lactobacillus and
Bifidobacterium are used in developed countries as a significant proportion of
probiotic bacteria. Since these two species have been isolated from different
parts of the GI tract, the terminal ileum and colon are the preferred sites
[11]. The enzyme fructose-6-phosphate phospho-ketolase is known as a key enzyme
in the glycolytic pathway. It serves as a taxonomic character in identifying
LAB genera but does not enable inter-specific differentiation. However, the
careful selection of the strain is very important to ensure that probiotic
bacteria do not have any negative effects on the host [11].
Genetic techniques play a very important role when characterization of
probiotic bacteria is considered. Identification of probiotic bacteria with
regards to phenotypic and genomic methods has been studied with a good amount
of success [11]. Since in genetic studies, plasmid profiling showed that extra
chromosomal DNA was not stable, techniques based on chromosomal DNA were
developed. These methods comprise restriction enzyme analysis, randomly
amplified polymorphic and gradient gel electrophoresis. The efficacy of
genotypic methods is based on strain identification [11]. It is necessary to
use both phenotypic and genotypic techniques for identification of strain in
bacteria correctly [9,11].
IMPORTANCE OF ACID
AND BILE SALT TOLERANCE
The most important criteria in bacteria characterization are ability to
tolerate low pH and bile salt concentrations [14]. Probiotic bacteria
should reach the final destination in the gut to exert their beneficial effects
on the host [34]. Hence, it is necessary for probiotics to be able to tolerate
acid in the stomach and bile salts in the intestine [10,34,35].
Acid and bile salts
may have both individual and combined effects. Also, there are variations in
the acid and bile salt tolerance among probiotic bacteria [34]. When the LAB or
other probiotic bacteria passed the stomach, established and colonized in the
fish intestine, they will survive under the stress conditions [11,34]. Some
authors believed that the ability to tolerate the presence of pancreatic
enzymes can be considered as another criterion for selection of probiotics [3].
Cebeci and Gurakan [34] declared that L. plantarum could survive
at pH 4 and 0.3% of bile salt. Lactobacillus plantarum pH 4 was able to
grow at pH between 6 and 10 and bile salt ranging from 0% to 0.4%. Kim and
Austin [15] reported the growth of probiotic Carnobacteria strains isolated from the rainbow trout intestine
occurred at pH 5-10. Samelis [36] determined
that only some Lactobacilli sp. isolated from Greek dry salami could
grow at pH 3.9. Balcazar [21] investigated growth of isolated LAB (such as L.
fermentum and L. plantarum)
from the intestine of rainbow trout at pH 1-6.5 and 2.5-10% extracted
bile. The bacteria showed growth at pH 2.5-6.5 and they tolerated bile
concentration for 1.5 h and no significant changes in viable counts were
observed. Similar results were reported by Badis [36] and Thapa [27].
GROWTH OF LAB AT DIFFERENT NaCl AND TEMPERATURES
The ability of probiotic bacteria (particularly LAB) for growth at
different NaCl concentrations and temperatures are also investigated in
probiotic characterization [15]. Temperature is an important parameter when it
comes to bacterial growth [7]. Nguyen [36] determined the growth of L.
plantarum pH 4 in NaCl concentrations up to 10%. This bacterium could grow
up to 6% concentrations and also showed ability to grow at temperature between
25°C and 45°C when tested at temperatures ranging from 5°C to 60°C, whereas two probiotic Carnobacteria strains isolated from
the rainbow trout intestine were able to grow at 0-15% (w/v) NaCl among ranging
0-20% and grew at 10-37°C [14]. Gonzales [13] isolated
Carnobacterium sp. from brown trout and tested on 4, 7 and 10% NaCl.
They found that the isolates did not grow in presence of 8% NaCl. In addition,
the growth ability was inhibited at 4°C and 45°C.
The growth of some Lactobacillus
bacteria in the presence of 8 and 10% NaCl (w/v) in MRS broth was reported by Samelis et
al. [36]. They also observed that these
isolates could grow after incubation at 15°C, 37°C and 45°C for 5 days and at 4°C and 10°C for 12 days. Similar results were reported by Badis [36] and Thapa [27]. Lactic acid bacteria
species that were isolated from smoked and sun-dried fish tested for the
ability to grow in different concentration of NaCl of 6.5, 10 and 18% (w/v) in
MRS broth [27].
ANTAGONISTIC EFFECT AGAINST FISH PATHOGEN
The antagonism between microorganisms in nature usually occurs [10]. Lactic
acid bacteria are effective probiotics that have inhibitory activities against
pathogenic bacteria. They produce antibacterial substances such as bacteriocin,
lactic acid, hydrogen peroxide, acetaldehyde and diacetyl to inhibit pathogens
activities [8,10,37]. Aly [38] reported that
the growth of A. hydrophila as fish pathogen was inhibited by three
species of Bacillus bacteria as probiotic and Rengpipat [39] confirmed
growth inhibition on A. hydrophilausing a cell-free cultured broth of
five LAB. Kim and Austin [15] reported the antibacterial ability of two
probiotic strains, Carnobacterium
B26 and B33, isolated
from the rainbow trout intestine against A. hydrophila and A.
salmonicida. These strains inhibited the growth of both A. hydrophila
and A. salmonicida. Moreover, it was reported by Pan [40] that L. delbrueckii had
greater inhibition effect than Clostridium butyricum against A.
hydrophila in farmed fish. Vine [41]
isolated 106 bacteria from the stomach and intestine of common clown
fish (Amphiprion percula). The extracellular products of five LABs were
able to inhibit the growth of a wide variety of pathogens such as A.
hydrophila, A. salmonicida, Vibrio harveyi, V. anguillarum V. damsela and V. alginolyticus. The
intestinal tract and feces can serve as enrichment sites for pathogenic
bacteria such as Aeromonas and Vibrio species and probiotics or
intestinal bacteria with antagonistic activity may be used to reduce or inhibit
pathogen activities. Moreover, the competitive exclusion can be influenced by
the production of inhibitory substances [21].
ANTIBIOTIC
SENSITIVITY
Antibiotic-resistant probiotic may be advantageous in the case of
administration of antibiotics to the fish and the establishment of the
beneficial microorganisms in the intestine for prolonged periods [15]. The
resistance of LAB to specific antibiotics indicates that the LAB can be given
at the same time when antibiotic treatment is required and also the microbiota
of the intestine can recover quickly [15,34]. The antibiotic susceptibility of Carnobacterium B26 and B33
strains were tested by Kim and Austin [15]. They reported resistance to
ampicillin, gentamycin, kanamycin, streptomycin and penicillin G, but showed
sensitivity to chloramphenicol, tetracycline and cotrimaxazole.
CONCLUSION
Finding of probiotic properties (as probiotic bacteria characterization)
is the most important stage after bacteria isolation and identification.
Assessment of some abilities such as carbohydrate fermentation, resistance to
different pH and bile salt and NaCl concentrations, growth at different
temperatures, antagonistic effect against fish pathogens and antibiotic
susceptibility are the capable factors to use a bacterium as a probiotic.
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