The aim of this study was to evaluate the influence of the newly isolated Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244 strains grown in potato juice (with a cell count of 8.0-9.0 log10 CFU/ml) on the blood and faeces parameters of exercising horses. The horses were classified into four different groups: a control group (which received no probiotics); the first group (which received 200 ml of L. plantarum culture in potato juice); the second group (which received 200 ml of L. paracasei culture in potato juice); and the third group (which received an L. plantarum and L. paracasei mix (with the mix consisting of 100 ml of each). Indices for the blood and faeces microflora were obtained before and after treatment of horses (on days zero and thirty). It was observed that the count for lactic acid bacteria (LAB) in the faeces was significantly higher on day thirty, whereas it was lower when it came to the total enterobacteria count (TCE). Despite the ambiguous influence of any treatment on blood parameters, the L. plantarum × L. paracasei mixture increased the concentration of HGB and O2 saturation in blood samples which were taken from the horses. L. paracasei significantly decreased the lactate concentration levels in horse blood samples. As a result of the present study, it can clearly be seen that the strains being used revealed their potential application as probiotics; however, further studies are required to prove the survival and action mechanisms of the newly isolated strains.
Effects of fermented extruded rye flour supplements with Lactobacillus sakei KTU05-6 or Pediococcus pentosaceus BaltBio02 on milk production and composition, as well as ruminal parameters, were determined in Lithuanian Black & White dairy cows. Also, determination of antimicrobial activities of tested lactic acid bacteria (LAB) against a variety of pathogenic and opportunistic bacterial strains previously isolated from diseased cattle was performed. The highest antimicrobial activity was demonstrated in L. sakei against S. aureus, and in P. pentosaceus against P. aeruginosa and S. aureus. The count of LAB in the supplements after 72 h of fermentation of extruded rye flour with L. sakei and P. pentosaceus was 9.6±0.4 log10 CFU/g and 9.5±0.3 log10 CFU/g, respectively. All cows (n=60) were fed the same basal diet. The treatment differences were achieved by individually incorporating (65 d.) one of the supplements: L. sakei KTU05-6 (group B; n=20) or P. pentosaceus BaltBio02 (group C; n=20). The control group A (n=20) was on the basal diet only. A supplement fermented with L. sakei does not have a significant influence on dairy cattle milk production and rumen fluid parameters. The type of LAB used has a significant influence (p<0.0001) on microbiological parameters of the rumen (TCM, TCL, TCE). The milk yield was increased (p≤0.05) using P. pentosaceus BaltBio02 supplement, and further research is needed to identify w hat is the main mechanism of the positive action.