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Molecular, Genetic, and Biochemical Nutrition Commons™
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Full-Text Articles in Molecular, Genetic, and Biochemical Nutrition
Recent Advances In Probiotic Application In Animal Health And Nutrition: A Review, Sarayu Bhogoju, Samuel Nahashon
Recent Advances In Probiotic Application In Animal Health And Nutrition: A Review, Sarayu Bhogoju, Samuel Nahashon
Agricultural and Environmental Sciences Faculty Research
Biotechnological advances in animal health and nutrition continue to play a significant role in the improvement of animal health, growth, and production performance. These biotechnological advancements, especially the use of direct-fed microbials, also termed probiotics, those genetically modified and otherwise, have minimized many challenges facing livestock production around the world. Such advancements result in healthy animals and animal products, such as meat, for a growing population worldwide. Increasing demand for productivity, healthy animals, and consumer food safety concerns, especially those emanating from excessive use of antibiotics or growth promoters, are a driving force for investing in safer alternatives, such as …
The Effects Of Inulin And Galactooligosaccharides On The Production Of Reuterin By Lactobacillus Reuteri, Micah Forshee
The Effects Of Inulin And Galactooligosaccharides On The Production Of Reuterin By Lactobacillus Reuteri, Micah Forshee
Honors Program Projects
The microbiome is a dynamic community that can positively and negatively influence host health. Lactobacillus reuteri is a probiotic that has received much attention for its ability to inhibit pathogens such as Salmonella Typhimurium, Escherichia coli, and Clostridium difficile. It does so by its unique ability to metabolize glycerol into the antimicrobial compound 3-HPA, which is commonly referred to as reuterin. The ability to secrete reuterin is dependent not only on glycerol availability but also the concentration of glucose. In fact, there appears to be a “goldilocks” ratio between glucose and glycerol as either too much or too …