<div>Lactic acidosis is a metabolic disorder caused by feeding errors. It represents a significant economic loss due to direct as well as indirect effects. In present study a total of twenty four goats were focused in order to observe the efficacy of Magnesium hydroxide against induced lactic acidosis. Goats were divided into two groups viz., A and B. Goats in group A were induced lactic acidosis by offering over feeding of grains, while group B was kept as control and normal diet was provided to the goats. After appearance of clinical signs, goat in group A were treated with Magnesium hydroxide at the dose rate of 1g/Kg body weight on the interval of 24, 48 and 72 hours. Results indicated body temperature, ruminal pH, blood pH, respiration rate and heart rate attained normal level after the treatment with Magnesium hydroxide. Serum biochemical examinations of liver function after induction of lactic acidosis revealed that glucose level (190.14&plusmn;36.49mg/dl), total bilirubin (0.75&plusmn;0.04mg/dl), direct bilirubin (0.27&plusmn;0.03mg/dl), indirect bilirubin (0.40&plusmn;0.03mg/dl), alanine aminotransferase (36.42&plusmn;3.04 U/L) and alkaline phosphatase (420&plusmn;3.65 U/L) were significantly (P&lt;0.05) increased. Magnesium Hydroxide helped in improving the normal physiological parameters but did not improved the rumen and intestinal motility. The hematological examination after the induction of lactic acidosis revealed hemo-concentration and increased Hb% (15.02&plusmn;1.30) which significantly (P&lt;0.05) became normal within 72hrs after Magnesium hydroxide therapy. Present study concludes that the Magnesium hydroxide is very helpful in minimizing the complications of lactic acidosis in goat, thus may be used as therapy of choice.</div>

<div>Magnesium Hydroxide as Curative Strategy against Lactic Acidosis in Goat</div>

This study was conducted to determine if adding the acid-tolerant engineered bacterial strain M. elsdenii H6F32 to the rumen of sheep would reduce the risk of lactic acidosis. Lactic acidosis were induced by feed challenges in three groups of six sheep intraruminally dosed with wheat. In each group, sheep were not supplemented(C) or supplemented with the original bacterial strain M.elsdenii H6(H6) or the acid-tolerant engineered bacterial strain M.elsdenii H6F32(H6F32). Compared with C, the concentrations of ruminal lactic acid were decreased and the pH were increased both in H6 and H6H32(P&lt;0.05). Moreover, the engineered strain H6H32 had the much better ability to decrease lactic acid and increase pH. Meanwhile, a greater concentrations of total VFA were in H6F32. The concentrations of ruminal acetate and butyrate in H6F32 were lower than that in C and H6. However, the propionate was much higher in H6F32. Conclusions about protection against lactic acidosis by the acid-tolerant bacterial strain M. elsdenii H6F32 could be reached. It may be that the engineered strain H6F32 could grow well and increases the microbial fermentative activity and increased VFAs production in the rumen at the expense of lactate during the lactic acidosis challenge.&nbsp;

Evaluation of the protective effect of the acid-tolerant engineered bacterial strain M. elsdenii H6F32 as a probiotic fed to sheep during&nbsp;the lactic acidosis challenge

Background: The aim of these study to evaluate the changes in acid-base balance in blood during ruminal lactic acidosis in goats. The study was carried out at Madras Veterinary College Teaching Hospital, Large Animal Clinics Out -Patient Medicine Unit, Chennai on twelve non-descript goats. Goats having ruminal lactic acidosis with a history of accidental ingestion of raw rice, roti and wheat were selected for the study. The affected goats were appeared the symptoms of respiratory distress, bloated abdomen, foamy material comes out from mouth and diarrhoea. 
&nbsp; 
Methods:&nbsp; Blood samples were collected in heparinized coated syringe for analysis of electrolyte profile and acid -base parameters analysis by using the portable automatic acid-base analyser Epoc Blood-gas Analyser System to evaluate the acid-base status and blood gases in the blood of ruminal lactic acidosis affected goats. Rumen fluid was collected by using oro-ruminal tube. Electrocardiographic examination was performed in standing position without any sedation using a bipolar apex-base lead system. 
&nbsp; 
Result: Microscopic examination of rumen fluid revealed no protozoal movement. Highly significant decrease in blood pH, PvO2&nbsp;value, cHCO3- value and BE (ecf) value in goats affected with acidosis when compared with the healthy control group. A highly significant increase in PvCO2&nbsp;value, Anion Gap and blood lactate was observed in acidosis goats when compared to control. A highly significant increase in the haemoglobin levels and RBC level was observed in acidotic goats when compared to healthy goats. There was significant increase of BUN and creatinine value in acidosis goat. Electrolyte examination appears hypocalcemia, hyponatremia, hypochloremia and hypokalemia in acidosis goat when compared with healthy control group. ECG observed sinus tachycardia and characterized by increased heart rate, decreased P-R interval, significant changes in the ST and PR segment, increased P and T wave amplitudes and decreased regular R-R intervals.&nbsp;

Acid-base Disturbance and Electrolyte Alteration in Non-descript Goats Affected with Ruminal Lactic Acidosis

<div style="text-align:justify">Background: Lactic acid bacteria are regarded the most important bacteria concerning food fermentation, pharmaceutical and special dietary applications. Strains have been isolated from environments rich in available carbohydrate substrates, such as food and feed, but also in human and animal cavities and in sewage and plant material. Besides lactic acid, other side products include acetate, ethanol, CO2, formate and succinate. The most important advantage of Lactic acid bacteria making them suitable for the use in food biotechnology, is that they are generally recognized as safe (GRAS). Studies on Lactic acid bacteria isolated from aerial parts of plants are scarce. Bacteria that colonize plant roots and promote plant growth are referred to as plant growth-promoting rhizobacteria. Several substances produced by antagonistic rhizobacteria have been related to pathogen control and indirect promotion of growth in many plants. The present work explores the potential use of Lactic acid bacteria in promotion of plant growth.&nbsp; 
Methods: Three isolates were obtained from aerial parts of pomegranate plant and confirmed by 16S rRNA sequencing to belong to Leuconostoc sp. The isolates were checked for plant growth promoting traits viz. antifungal activity, production of plant growth hormones, enzymes and 1-amino cyclopropane carboxylate deaminase activity.&nbsp; 
Result: As LAB showed plant growth promoting traits, they can be suitably used for plant growth promotion.</div>

​Potential of Lactic Acid Bacteria in Plant Growth Promotion

<div>Background: Rice feeding followed in Tamil Nadu for dairy cattle induces acidosis and the effect of acidosis studies through in vitro techniques is desirable to reduce the animal experiment. Since Mc Dougall Buffer neutralizes acidity produced on incubation with rice (Oriza sativa) in semi continuous culture, it is difficult to mimic acidosis in RUSITEC. Hence a study was conducted in RUSITEC with cooked rice incubated for 24 hours to evaluate the effect of diluting Mc Dougall buffer to establish rumen acidosis (pH &lt; 5.8).&nbsp; 
 
Methods: Two treatments were followed with undiluted Mc Dougall Buffer (MDB) and diluting Mc Dougall Buffer (MMDB) as per Mickdam et al. (2016) in RUSITEC experiments with six replicates for each treatment. This experiment was conducted with equivalent weight of test material (Cooked rice on DMB). The pH of artificial buffer was maintained at 7.4 during start of incubation for both buffers. 
 
Result: The rumen fermentation pattern for establishment of onset of acidosis due to over feeding of cooked rice was evinced by the onset of acidosis (&lt;5.8 pH) recorded at 3 hours of incubation in MMDB infusion and at 18 hours of incubation in MDB infusion. The concentration of NH3-N declined after acidosis induction; however, it reached its minimum in MMDB at significant difference (p&lt;0.05) than MDB at all incubation hours. Total gas production (Methane and Carbon dioxide) was reduced with MMDB incubation. The CH4 proportion declined strongly (p&lt;0.01) at all incubation hours in MMDB than MDB. The production of volatile fatty acid was reduced significantly (p&lt;0.05) in MMDB at all incubation period compared with MDB. This was based on a significant decrease in the acetate production (p&lt;0.05), an increase in the propionate and butyrate production (p&lt;0.05). Acidosis challenge resulted in significantly (p&lt;0.01) elevated lactate levels in MMDB at all incubation hours which remained high at 24 hours of incubation. Compared to MDB condition, the LPS concentration was largely elevated (p&lt;0.01), by 36% on average till 12 hours of incubation, due to severe acidosis condition (pH 4.9) created by MMDB. The early occurrence of acidosis condition in MMDB, increased significantly (p&lt;0.01) gram positive organisms in the rumen. The MMDB infusion showed a strong effect on degradation of DM, OM and N and it was decreased, similarly the degradation rate of DM and N was lowest. This study proves that the MMDB is the suitable acidosis inducing buffer for establishing the in vitro models to cooked rice.</div>

<div>&nbsp;</div>

Evaluation of Suitability of Buffer to Induce Acidosis on Rice (Oriza sativa) based Diet in RUSITEC

<div style="text-align:justify">Background: Subjecting the optimized dahi prepared using functionally active lactic cultures. 
Methods: During the period from 2012 to 2013, the wild strains of lactic isolates such as L. lactis ssp. lactis LC14 producing lactic acid; diacetyl and slime producing L. mesenteroides ssp. mesenteroides Leu8, probiotic nature (acid and bile tolerant) of S. thermophilus ST3 and only bile resistant L. delbrueckeii ssp. bulgaricus Lb32 were selected as they set the milk in 18 hours with good DMC and reasonable LA% for dahi preparation. 
Result: The above mentioned LAB were combined for dahi preparation at 1% inoculum of each of 0.25% showed titratable acidity of 0.63 and DMC of 8.32 with 1 ppm of diacetyl; 180 ppm of exopolysaccharide or slime with sensory score of 7.6. The optimized dahi can be called as probiotic dahi due to addition of probiotic culture S.thermophilus ST3 along with other cultures. Upto 5 days and 11 days dahi could be stored at room temperature (24&deg;C) and refrigeration temperature (7&deg;C) was in good condition with acceptable quality respectively.</div>

​Shelf Stability of Optimized Dahi Prepared using Functionally Active Lactic Cultures

<div>Background: Technological characterization of lactic acid bacteria isolated from sheep&rsquo;s milk collected in 3 regions in northwestern Algeria. 
 
Methods: During the period from 2018 to 2019, fifty strains of Lactic acid bacteria isolated from samples sheep&rsquo;s milk were evaluated for several technologically-relevant properties: diacetyl and exopolysaccharides production, acidification, proteolytic and lipolytic activity and their antagonist activity against Escherichia coli and Pseudomonas aeruginosa.&nbsp; 
 
Result: The results indicate that among all the isolates only 20% were distinguished by their production of EPS mainly the genus Leuconostoc. Diacetyl production was observed in 71% of Lactobacillus, 60% of Enterococcus and 25% in Leuconostoc. 94% isolates showed moderate proteolytic activity. 56% and 60% of the strains degraded tween 80 and olive oil respectively for lipolytic activity. Inhibition activity by the cultures LAB was about 82% and 78% against E. coli and P. aeruginosa respectively. No culture supernatants inhibit P. aeruginosa, however 18% of the Enterococcus trains inhibit E. coli. BME1.A2 and BME2.D4 showed their highest acidification capacity developing a very large quantity of lactic acid after 24 h of incubation, i.e., 7.6 and 8.4 g lactic acid/L respectively.</div>

<div>Technological Characterization of Lactic Acid Bacteria Isolated from Different Sheep&rsquo;s Milk</div>

<div style="text-align: justify;">The present study assesses the feasibility of noni and mulberry as a raw substrate for the production of probiotic noni and mulberry juice by lactic acid bacteria (Lactobacillus plantarum SK-3 and Pediococcus acidilactici M-3). Changes in pH, titratable acidity (lactic acid), cell survival, and antioxidant properties were examined during fermentation. Both the strains grew well in noni juice and mulberry juice after 48 hour fermentation. P. acidilactici M-3 produced less lactic acid than L. plantarum SK-3. After 28 days of cold storage, both tested strains survived the low-pH conditions in fermented noni juice and mulberry juice. Both the juices fermented with L. plantarum SK-3 had a high antioxidant capacity. The noni and mulberry juice fermented with L. plantarum SK-3 had shown the cholesterol-lowering ability better than the juices fermented with P. acidilactici M-3. Finally, L. plantarum SK-3 and P. acidilactici M-3 were found as optimal probiotics for fermentation with noni juice as well as mulberry juice. In this investigation, the results could be an indicator of the development of health-promoting food juices.</div>

<div style="text-align: justify;">Probiotic Potential of Noni and Mulberry Juice Fermented with Lactic Acid Bacteria</div>

<div>Background: Artisanal dairy products are considered an affordable food source and are highly valued by Algerian consumers. 
 
Methods: In this study during the period from 2019 to 2020, phenotypic identification methods and protein analysis by MALDI-TOF MS were performed to identify lactic acid bacteria isolated from 19 sample and five types of artisanal dairy products collected in different Algerian regions (East, West, North, South).&nbsp; 
 
Results: A number of 250 strains were isolated, only those that showed the characteristics of lactic acid bacteria were identified by analysing their proteins, The results showed that the strains belong to different species of LAB namely: Lactobacillus fermentum (31.03%), Enterococcus faecium (24.14%), Lactobacillus plantarum (21.55%), Enterococcus faecalis (17.24%), Lactococcus lactis ssp lactis (4.31%), Lactobacillus paracasei and Lactobacillus paraplantarum (0.86%). Identification by MALDI-TOF MS was similar to that provided by phenotypic Characterization. This new technique that has been used is considered as an effective tool for rapid identification of food-associated lactic acid strains and has also been successfully extended to dairy isolates.</div>

​Application of MALDI-TOF Mass Spectrometry to Identify Lactic Acid Bacteria Isolated from Artisanal Dairy Products in Algeria

<div>Background: Sapota (Achras sapota L. or Manilkara zapota L.) is one of the major fruit crops grown in subtropical countries and it contains sugars, acids, protein, phenolics carotenoids, ascorbic acid, minerals and vitamins. Growing of lactic acid bacteria in fruit juices for health benefits and improving the nutritional and sensory attributes of the fruit juice is becoming more prominent in the present days. In recent years, consumer preference for non dairy food products has increased especially for lactose intolerance people. The present study is aimed to develop probioticated sapota fruit juice using probiotic bacteria like Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei. 
 
Methods: Sapota fruit juice was prepared and inoculated with four different species of proven probiotic lactic acid bacteria (Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus acidophilus and Lactobacillus casei) and incubated at 30oC and 37oC for 72 hours. Population dynamics of lactic acid bacteria and their impact on physicochemical properties of probiotic sapota juice during fermentation at two different temperatures were studied. Sensory evaluation was also studied to know the overall acceptability of the probiotic fruit juice. 
 
Result: The pH decreased and titratable acidity (TA) increased in all probiotic sapota juice samples incubated at 30oC and 37oC for 72 hours and the maximum titratable acidity was recorded by T4 (Lactobacillus plantarum) followed by T1 (L. acidophilus). All the three carbohydrates like glucose, fructose and sucrose present in sapota juice samples were utilized by the lactic acid bacteria during fermentation. Total phenolic concentration in the samples increased during fermentation. Viable cell counts in both samples kept at 30oC and 37oC gradually increased from 0 to 48 hours and then decreased. Sensory evaluation was conducted randomly for all the samples and no significant difference was recorded.</div>

Survivability and Population Dynamics of Lactic Acid Bacteria (LAB) in Probioticated Sapota Juice (Achras sapota L.) and their Influence on Physicochemical Properties

Magnesium Hydroxide as Curative Strategy against Lactic Acidosis in Goat

Evaluation of the protective effect of the acid-tolerant engineered bacterial strain M. elsdenii H6F32 as a probiotic fed to sheep during the lactic acidosis challenge

Acid-base Disturbance and Electrolyte Alteration in Non-descript Goats Affected with Ruminal Lactic Acidosis

Potential of Lactic Acid Bacteria in Plant Growth Promotion

Evaluation of Suitability of Buffer to Induce Acidosis on Rice (Oriza sativa) based Diet in RUSITEC

Shelf Stability of Optimized Dahi Prepared using Functionally Active Lactic Cultures

Technological Characterization of Lactic Acid Bacteria Isolated from Different Sheep’s Milk

Probiotic Potential of Noni and Mulberry Juice Fermented with Lactic Acid Bacteria

Application of MALDI-TOF Mass Spectrometry to Identify Lactic Acid Bacteria Isolated from Artisanal Dairy Products in Algeria

Survivability and Population Dynamics of Lactic Acid Bacteria (LAB) in Probioticated Sapota Juice (Achras sapota L.) and their Influence on Physicochemical Properties