Vista MARC: Desarrollo de un aditivo zootécnico a base de sustratos vegetales fermentados con bacterias esporuladas y levaduras nativas con propiedades benéficas.

Desarrollo de un aditivo zootécnico a base de sustratos vegetales fermentados con bacterias esporuladas y levaduras nativas con propiedades benéficas.

Fil: Yeasts. Universidad Nacional del Litoral. Burns, Patricia; Argentina.

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Detalles Bibliográficos
Autor Principal:	Burns, Patricia
Formato:	Tesis
Lenguaje:	Spanish
Publicado:	Universidad Nacional del Litoral 2023
Materias:	D activities will be carried out, including the isolation, identification, and in vitro characterization (viable cell counts, determination of fermentation metabolites, sporulation capacity, thermal and acidity resistance) of Bacillus spp. and Saccharomyces spp. strains and the evaluation of their antagonistic activity against animal pathogens. On the other hand, once the strains to be used as inoculants have been selected, the fermentation will be optimized, and the additive will be produced in liquid and paste form. The latter will be used to produce pelleted feeds in which the viability of yeasts and Bacillus will be evaluated before and after the mixing and pelleting process. Finally, it is essential that farms adopt measures focused on disease prevention and animal welfare. This undoubtedly represents a huge opportunity for the commercialization of natural probiotics from fermentative processes" Aditivo zootécnico funcional Esporulados Levaduras Zootechnical functional additive Sporulated bacteria
Acceso en línea:	https://hdl.handle.net/11185/6854

id	oai:bibliotecavirtual.unl.edu.ar-handle:11185-6854
recordtype	dspace
institution	Universidad Nacional del Litoral
collection	Biblioteca de tesis
language	Spanish
topic	D activities will be carried out, including the isolation, identification, and in vitro characterization (viable cell counts, determination of fermentation metabolites, sporulation capacity, thermal and acidity resistance) of Bacillus spp. and Saccharomyces spp. strains and the evaluation of their antagonistic activity against animal pathogens. On the other hand, once the strains to be used as inoculants have been selected, the fermentation will be optimized, and the additive will be produced in liquid and paste form. The latter will be used to produce pelleted feeds in which the viability of yeasts and Bacillus will be evaluated before and after the mixing and pelleting process. Finally, it is essential that farms adopt measures focused on disease prevention and animal welfare. This undoubtedly represents a huge opportunity for the commercialization of natural probiotics from fermentative processes" Aditivo zootécnico funcional Esporulados Levaduras Zootechnical functional additive Sporulated bacteria
spellingShingle	D activities will be carried out, including the isolation, identification, and in vitro characterization (viable cell counts, determination of fermentation metabolites, sporulation capacity, thermal and acidity resistance) of Bacillus spp. and Saccharomyces spp. strains and the evaluation of their antagonistic activity against animal pathogens. On the other hand, once the strains to be used as inoculants have been selected, the fermentation will be optimized, and the additive will be produced in liquid and paste form. The latter will be used to produce pelleted feeds in which the viability of yeasts and Bacillus will be evaluated before and after the mixing and pelleting process. Finally, it is essential that farms adopt measures focused on disease prevention and animal welfare. This undoubtedly represents a huge opportunity for the commercialization of natural probiotics from fermentative processes" Aditivo zootécnico funcional Esporulados Levaduras Zootechnical functional additive Sporulated bacteria Burns, Patricia Desarrollo de un aditivo zootécnico a base de sustratos vegetales fermentados con bacterias esporuladas y levaduras nativas con propiedades benéficas.
description	Fil: Yeasts. Universidad Nacional del Litoral. Burns, Patricia; Argentina.
format	Thesis
author	Burns, Patricia
author_facet	Burns, Patricia
author_sort	Burns, Patricia
title	Desarrollo de un aditivo zootécnico a base de sustratos vegetales fermentados con bacterias esporuladas y levaduras nativas con propiedades benéficas.
title_short	Desarrollo de un aditivo zootécnico a base de sustratos vegetales fermentados con bacterias esporuladas y levaduras nativas con propiedades benéficas.
title_full	Desarrollo de un aditivo zootécnico a base de sustratos vegetales fermentados con bacterias esporuladas y levaduras nativas con propiedades benéficas.
title_fullStr	Desarrollo de un aditivo zootécnico a base de sustratos vegetales fermentados con bacterias esporuladas y levaduras nativas con propiedades benéficas.
title_full_unstemmed	Desarrollo de un aditivo zootécnico a base de sustratos vegetales fermentados con bacterias esporuladas y levaduras nativas con propiedades benéficas.
title_sort	desarrollo de un aditivo zootécnico a base de sustratos vegetales fermentados con bacterias esporuladas y levaduras nativas con propiedades benéficas.
publisher	Universidad Nacional del Litoral
publishDate	2023
url	https://hdl.handle.net/11185/6854
_version_	1761525140860960768
spelling	oai:bibliotecavirtual.unl.edu.ar-handle:11185-68542023-03-23T12:01:20Z Desarrollo de un aditivo zootécnico a base de sustratos vegetales fermentados con bacterias esporuladas y levaduras nativas con propiedades benéficas. Development of a zootechnical additive based on plant substrates fermented with sporulated bacteria and native yeasts with beneficial properties. Burns, Patricia D activities will be carried out, including the isolation, identification, and in vitro characterization (viable cell counts, determination of fermentation metabolites, sporulation capacity, thermal and acidity resistance) of Bacillus spp. and Saccharomyces spp. strains and the evaluation of their antagonistic activity against animal pathogens. On the other hand, once the strains to be used as inoculants have been selected, the fermentation will be optimized, and the additive will be produced in liquid and paste form. The latter will be used to produce pelleted feeds in which the viability of yeasts and Bacillus will be evaluated before and after the mixing and pelleting process. Finally, it is essential that farms adopt measures focused on disease prevention and animal welfare. This undoubtedly represents a huge opportunity for the commercialization of natural probiotics from fermentative processes" Aditivo zootécnico funcional Esporulados Levaduras Zootechnical functional additive Sporulated bacteria Fil: Yeasts. Universidad Nacional del Litoral. Burns, Patricia; Argentina. Gran parte de las plantas elaboradoras de alimentos para animales en Argentina incorporan aditivos en sus productos, principalmente ionósforos con propiedades antibióticas como la monensina para mejorar los procesos digestivos, metabólicos y productivos de los animales. No obstante, el mal uso o uso excesivo de estos aditivos, puede provocar impactos indeseables en la salud animal, humana y del ambiente, por la proliferación de bacterias resistentes a dichos antibióticos, con la posibilidad de transferir esos genes de resistencia a otros microorganismos. Es por esto que se está prohibiendo su uso en la producción animal, buscando a la vez darles lugar a alternativas seguras para la salud humana y animal y el cuidado del ambiente. Una de estas alternativas es el uso de bacterias benéficas. Frente a esta problemática se propone desarrollar una estrategia alternativa y eficaz que sustituya progresivamente el uso de antibióticos y que sea segura para la salud animal y humana, como es el uso de bacterias benéficas en un aditivo. El objetivo general del proyecto es desarrollar un aditivo zootécnico rico en bacilos esporulados y levaduras nativas, con el fin de aumentar la concentración de ambos microorganismos durante la fermentación controlada en distintas formulaciones vegetales, obteniendo así un producto de alto valor agregado, innovador y muy benéfico ya que permite disminuir el consumo de antibióticos en la alimentación animal. Para cumplir con este objetivo se realizarán actividades de I + D que incluyen, el aislamiento, identificación y caracterización in vitro (recuentos, determinación de metabolitos de la fermentación, capacidad de esporulación, resistencia térmica y a la acidez) de cepas de Bacillus spp. y Saccharomyces spp. y la evaluación de la actividad antagonista contra patógenos de animales. Por otro lado, una vez seleccionadas las cepas a utilizarse como inoculantes, se optimizará la fermentación y elaborará el aditivo en formato líquido y pasta. Este último se utilizará para elaborar alimentos en formato pellet en los cuales se evaluará la viabilidad de levaduras y Bacillus antes y después del proceso de mezclado y peletizado. Finalmente, es fundamental que los establecimientos agropecuarios adopten medidas enfocadas en la prevención de enfermedades y el bienestar animal. Sin dudas, esto representa una enorme oportunidad para la comercialización de probióticos naturales provenientes de procesos fermentativos. "Most of the animal feed manufacturing plants in Argentina incorporate additives in their products, mainly ionophores with antibiotic properties such as monensin to improve the digestive, metabolic and productive processes of the animals. However, the misuse or excessive use of these additives can cause undesirable impacts on animal, human and environmental health, due to the proliferation of bacteria resistant to these antibiotics, with the possibility of transferring these resistance genes to other microorganisms. Therefore, their use in animal production is being banned, while at the same time seeking for alternatives that are safe for human and animal health and for the environment. One of these alternatives is the use of beneficial bacteria. To deal with this problem, it is proposed to develop an effective alternative strategy that progressively replaces the use of antibiotics and is safe for animal and human health, such as the use of beneficial bacteria in an additive. The general aim of the project is to develop a zootechnical additive rich in sporulated bacilli and native yeasts, with the aim of increasing the concentration of both microorganisms during controlled fermentation in different vegetable formulations, thus obtaining a product with high added value, innovative and highly beneficial as it reduces the consumption of antibiotics in animal feed. To meet this objective, R 2023-03-23T11:55:57Z 2023-03-23T11:55:57Z info:ar-repo/semantics/plan de gestión de datos info:eu-repo/semantics/data management plan info:eu-repo/semantics/acceptedVersion https://hdl.handle.net/11185/6854 spa info:eu-repo/grantAgreement/UNL/CAI+D/21820210100030/AR. Santa Fe. Santa Fe/Desarrollo de un aditivo zootécnico a base de sustratos vegetales fermentados con bacterias esporuladas y levaduras nativas con propiedades benéficas. info:eu-repo/semantics/openAccess Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0) http://creativecommons.org/licenses/by-nc-nd/4.0/deed.es application/pdf Universidad Nacional del Litoral
score	11.8626

Desarrollo de un aditivo zootécnico a base de sustratos vegetales fermentados con bacterias esporuladas y levaduras nativas con propiedades benéficas.

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