• Microbiology and Biotechnology Letters
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• v.50 no.3
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• pp.347-353
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• 2022

In this study, the effect of a synbiotic mixture of probiotics and 3% inulin on the growth, non-specific immune response, and mortality due to disease resistance of Paralichthys olivaceus was investigated. The results revealed that an 8-week diet of synbiotic-added feed, had no significant effect on the growth of P. olivaceus, Analysis of the hematological parameters revealed that there was a significant difference in the content of AST, total protein, and cholesterol among the groups, whereas there was no significant difference in the ALT and glucose contents. Further, there was no significant difference in the lysozyme activity of the synbiotic and control group after 8 weeks' feeding. In addition, when the symbiotic mixture was used rather than probiotics alone, the NBT activity of the synbiotic group increased compared to that of the control group. Moreover, when only probiotics were used, the cytokine expression in the spleen of the samples was significantly lower than that in the control group, whereas the expression was significantly higher in the spleen of the synbiotics group. However, there was no significant difference in the cytokine expression in the liver, intestine, and kidney of the three groups. Lastly, after injection for 2 weeks, the mortality rates of the control group towards Edwardsiella tarda, Streptococcus parauberis, and Streptococcus iniae were 95, 85 and 85%, respectively; those of the probiotics group were 85, 80, and 80%, respectively; and those of the synbiotics group were 80, 80, and 85%, respectively.

• Microbiology and Biotechnology Letters
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• v.49 no.4
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• pp.552-558
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• 2021

Traditional foods are manufactured according to the characteristics of each region for the nations of the world. Korea has mainly farmed, and seasonings have developed around rice and vegetables. In fermented foods, lactic acid bacteria such as Lactobacillus sp. and Pediococcus sp. and Bacillus sp. were isolated and identified from fermented foods. In this study, lactic acid bacteria were isolated and identified from commercially available traditional Korean fermented foods, and candidate strains were selected through antibacterial activity tests on human and fish disease bacteria. Thereafter, the final strain was selected by examining the resistance to simulated gastric and intestinal fluids, and hemolysis. The three (M1, K1, C13) final selected latic acid bacteria were miced with prebiotics and the antibacterial activity of synbiotics was evaluated. As for the fist antibacterial activity result, C13 showed high antibacterial acitivity in human diseases and fish diseases. Then, M1, K1 and C13, which did not produce β-haemolysis and were resistant to simulated gastric and intestinal fluids, were subjected to the second antibacterial activity of synbiotics. When the three prebiotics (FOS, GOS, Inulin) and probiotics (M1, K1, C13) were mixed, the antibacterial activity was increased or inhibited. Based on the 16S rRNA gene sequencing results, K1 and M1 were analyzed as Bacillus tequiensis 99.72%, Bacillus subtilis 99.65%, Bacillus inaquosorum 99.72%, Bacillus cabrialesii 99.72%, Bacillus stercoris 99.58%, Bacillus spizizenii 99.58%, Bacillus halotolerans 99.58%, and Bacillus mojavensis 99.51%. And C13 was analyzed as Bacillus velezensis 99.71%, Bacillus nematocida 99.36%, Bacillus amyloliquefaciens 99.44%, Bacillus atrophaeus 99.22%, and Bacillus nakamurai 99.44%.