Current Trends in the Applications of Probiotics and Other Beneficial Microbes

A special issue of Applied Microbiology (ISSN 2673-8007).

Deadline for manuscript submissions: 31 December 2024 | Viewed by 1616

Special Issue Editor


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Guest Editor
Faculty of Health Sciences, University of Maribor, Žitna Ulica 15, 2000 Maribor, Slovenia
Interests: probiotics; beneficial microbes; antimicrobial effect; lactobacilli; bifidobacteria; fermented foods
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Special Issue Information

Dear Colleagues,

Beneficial microbes are abundant and all around us, as they are adaptable to many environments. One important group of beneficial microbes are probiotics, which are defined as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”. Probiotics and other beneficial microbes can have many beneficial effects on their hosts via modulation of the gut microbiota. They can also influence other parts of the body via various axes in humans and animals, such as the gut–microbiota–brain axis, gut–microbiota–skin axis, gut–vagina axis, etc. Other beneficial microbes include microbes, which are responsible for the fermentation of foods such as yoghurt, kefir, kombucha, kimchi, and many others. The beneficial effect of these foods is enhanced due to the microbial production of nutrients, antimicrobial and antioxidant substances, as well as bioactive peptides. Last of all, microbes play a dominant role in regulating the biogeochemical cycles on our planet. The potential topics of this Special Issue will focus on the many applications of beneficial microbes including, but not limited to: beneficial microbes and host–microbiome modulation; beneficial microbes and fermented foods; novel beneficial microbes; and beneficial microbes and ecology.

Dr. Sabina Fijan
Guest Editor

Manuscript Submission Information

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Keywords

  • probiotics
  • beneficial microbes
  • host–microbiome modulation
  • fermented foods
  • ecology

Published Papers (1 paper)

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Research

16 pages, 2248 KiB  
Article
Reduced Infestation Levels of Lepeophtheirus salmonis in Atlantic Salmon (Salmo salar) following Immersion Exposure to Probiotic Aliivibrio spp.
by Marius Steen Dobloug, Camilla Skagen-Sandvik, Øystein Evensen, Koestan Gadan, Marit Jørgensen Bakke, Henning Sørum and Kira Salonius
Appl. Microbiol. 2023, 3(4), 1339-1354; https://doi.org/10.3390/applmicrobiol3040090 - 30 Nov 2023
Viewed by 1160
Abstract
Salmon lice (Lepeophtheirus salmonis) constitute a major challenge during the production of farmed Atlantic salmon in Norway. Preventive measures are considered to have a higher impact on sustainable control than lice treatment. Therefore, the studies presented here aimed to document the [...] Read more.
Salmon lice (Lepeophtheirus salmonis) constitute a major challenge during the production of farmed Atlantic salmon in Norway. Preventive measures are considered to have a higher impact on sustainable control than lice treatment. Therefore, the studies presented here aimed to document the preventive effects of probiotic Aliivibrio spp. on lice infestation in experimental challenges. A reduction in salmon lice attachment success (58–65%) was observed in two separate aquarium trials, where Atlantic salmon were exposed to different compositions of Aliivibrio species 91 and 155 days prior to lice challenge. In a third trial, no difference in attachment was observed in groups exposed to probiotics 58 days prior to lice challenge compared to controls. However, a relative reduction in lice counts was seen on movable stages later in the trial. High levels of probiotic bacteria had no impact on lice viability in an in vitro bioassay on the preadult life stage; thus, the mechanism behind the preventative effect remains unknown. In conclusion, probiotic Aliivibrio bacteria can likely be used as a preventive tool to reduce salmon louse infestations in the salmon industry. The mechanism is still unknown, and this novel approach to lice control warrants further investigation to understand its optimal use and potential. Full article
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