Lactobacillus pentosus for Animal Nutrition. Review article.
Palabras clave:
meat production, bacteriocins, biosurfactants, probiotic
Resumen
The aim of this review was to assess the role of Lactobacillus pentosus in feeds. Several journals of poultry pro-duction, and others associated with animal production in general, were consulted. The main indicator was Lactobacillus. It was found that L. pentosus is a versatile species found in a variety of environmental niches; it plays a signif-icant role during preparation of many fermented foods, as well as in secreting various antimicrobial substances, and it contributes to reduce environmental pollution. Little research has beed done on L. pentosus role in agricultural production of meat and poultry.Descargas
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ABRIOUEL, H.; BENOMAR, N.; PULIDO, R. P.; CAÑAMERO, M. M. y GÁLVEZ, A. (2011). Annotated Genome Sequence of Lactobacillus pentosus MP-10 With Probiotic Potential from Naturally-Fermented Alorena Green Table Olives. Journal of
bacteriology, 193 (17), 4559-4560.
AGUILAR, C. N.; RODRÍGUEZ, R.; GUTIÉRREZ-SÁNCHEZ, G.; AUGUR, C.; FAVELA-TORRES, E.; PRADO-BARRAGAN, L. A. y CONTRERAS-ESQUIVEL, J. C (2007). Microbial Tannases: Advances and Perspectives. Applied Microbiology and Biotechnology, 76 (1), 47-59.
ALTAHER, Y.; JAHROMI, M.; EBRAHIM, R.; ZULKIFLI, I. y LIANG, J. (2015). Lactobacillus pentosus ITA23 and L. acidipiscis ITA44 Enhance Feed Conversion Efficiency and Beneficial gut Microbiota in Broiler Chickens. Revista Brasileira de Ciência Avícola, 17 (2), 159-164.
ANUKAM, K. C y OLISE, N. A. (2012). Development of a Novel Probiotic Yogurt “PENTOYO” with a Fully Sequenced Lactobacillus pentosus KCA1 and its Survival during Storage at 4 oC. Tropical Journal of Pharmaceutical Research, 11 (6), 977-981.
BACHA, K.; MEHARI, T. y ASHENAFI, M. (2009). Invitro Probiotic Potential of Lactic Acid Bacteria Isolated from ‘Wakalim’, a Traditional Ethiopian Fermented Beef Sausage. Ethiop. J. Health Sci., 19 (1), 21-29.
BERNARDEAU, M.; VERNOUX, J. P.; HENRI-DUBERNET,
S. y GUEGUEN, M. (2008). Safety Assessment of Dairy Microorganisms: the Lactobacillus Genus. International Journal of Food Microbiology, 126 (3), 278-285.
BHATTACHARYA, S. y DAS, A. (2010). Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods. Am. J. Food Technol., 5 (2), 111-120.
BILANOVIC, D.; CHANG, F.-H.; ISOBAEV, P. y WELLE, P. (2011). Lactic Acid and Xanthan Fermentations on an Alternative Potato Residues Media-Carbon Source Costs. Biomass and Bioenergy, 35 (7), 2683-2689.
BLANA, V. A.; GROUNTA, A.; TASSOU, C. C.; NYCHAS,
G.-J. E. y PANAGOU, E. Z. (2014). Inoculated Fermentation of Green Olives with Potential Probiotic Lactobacillus pentosus and Lactobacillus planta-rum Starter Cultures Isolated from Industrially Fermented Olives. Food Microbiology, 38 (2), 208-218.
BOYLE, A.; MAGDESIAN, K.; GALLOP, R.; SIGDEL, S. y
DURANDO, M. (2013). Saccharomyces boulardii Viability and Efficacy in Horses with Antimicrobial-Induced Diarrhoea. Veterinary Record: Journal of the British Veterinary Association, 172 (5), 128.
BRIZUELA, M. A.; SERRANO, P. y PÉREZ, Y. (2001). Studies on Probiotics Properties of two Lactobacillus Strains. Brazilian Archives of Biology and Te-chnology, 44 (1), 95-99.
BRIZUELA, M. A. (2003). Selección de cepas de bacterias ácido lácticas para la obtención de un prepa-rado con propiedades probióticas y su evaluación en cerdos. La Habana, Cuba.
BUSTOS, G.; MOLDES, A. B.; CRUZ, J. M. y DOMÍNGUEZ, J. M. (2004). Production of Ferment-able Media from Vine‐Trimming Wastes and Bioconversion into Lactic Acid by Lactobacillus pen-tosus. Journal of the Science of Food and
Agriculture, 84 (15), 2105-2112.
CASEY, P. G.; GARDINER, G. E.; CASEY, G.; BRADSHAW, B., LAWLOR, P. G., LYNCH, P. B. et al. (2007). A Five-Strain Probiotic Combination Reduces Pathogen Shedding and Alleviates Disease Signs in Pigs Challenged with Salmonella enterica serovar Typhimurium. Applied and Environmental
Microbiology, 73 (6), 1858-1863.
CAVALHEIRO, C. P.; MENEZES, C.; FRIES, L.; HERRERO, A.; JIMÉNEZ-COLMENERO, F. y RUIZ-CAPILLAS, C. (2015). Alginate Beads to Improve Viability of Lactobacillus plantarum to Heat Stress. J. Food Process Technol., 6 (5), 126-128.
DOULGERAKI, A. I.; PARASKEVOPOULOS, N.; NYCHAS, G. J. E. y PANAGOU, E. Z. (2013). An In Vitro Study of Lactobacillus plantarum Strains for the Presence of Plantaricin Genes and Their Potential Control of the Table Olive Microbiota. Antonie van Leeuwenhoek, 103 (4), 821-832.
GARCES, M.; SEQUEIROS, C. y OLIVERA, N. (2015). Marine Lactobacillus pentosus H16 protects Artemia franciscana from Vibrio alginolyticus pathogenic effects. Diseases of aquatic organisms, 113 (1), 41-50.
GARCÍA-HERNÁNDEZ, Y.; PÉREZ-SÁNCHEZ, T.; BOUCOURT, R.; BALCÁZAR, J. L.; NICOLI, J. R.; SILVA, J. M. y ALBELO, N. (2016). Isolation, Characterization and Evaluation of Probiotic Lactic Acid Bacteria for Potential Use in Animal Production. Research in Veterinary Science, 108, 125-132.
GU, C. T.; WANG, F.; LI, C. Y.; LIU, F. y HUO, G. C. (2012). Lactobacillus xiang fangensis sp. nov., Isolated from Chinese Pickle. International Journal of Systematic and Evolutionary Microbiology, 62 (4), 860-863.
GUERREIRO, J.; MONTEIRO, V.; RAMOS, C.; DE MELO FRANCO, B. D. G.; MARTÍNEZ, R. C R.; TODOROV, S. D., et al. (2014). Lactobacillus pentosus B231 Isolated From a Portuguese PDO Cheese: Production and Partial Characterization of its Bacteriocin. Probiotics and Antimicrobial Proteins, 6 (2), 95-104.
HASAN, S.; HOSSAIN, M.; ALAM, J. y BHUIYAN, M. (2015). Benificial Effects of Probiotic on Growth Performance and Hemato-Biochemical Parameters in Broilers During Heat Stress. International Jour-nal of Innovation and Applied Studies, 10 (1), 244-250.
IRANMANESH, M.; EZZATPANAH, H.; MOJGANI, N. y TORSHIZI, M. (2015). Characterization and Kinetics of Growth of Bacteriocin Like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran. Journal of Food Processing & Technology, 6 (12), 1-9.
KLINGBERG, T. D. y BUDDE, B. B. (2006). The Survival and Persistence in the Human Gastrointestinal Tract of Five Potential Probiotic Lactobacilli Consumed as Freeze-Dried Cultures or as Probiotic Sausage. International Journal of Food Microbiol-ogy, 109 (1), 157-159.
KONGNUM, K. y HONGPATTARAKERE, T. (2012). Effect of Lactobacillus plantarum Isolated from Digestive Tract of Wild Shrimp on Growth and Survival of White Shrimp (Litopenaeus vannamei) Challenged with Vibrio harveyi. Fish & shellfish immunology, 32 (1), 170-177.
KRALOVA, I. y SJÖBLOM, J. (2009). Surfactants Used in Food Industry: a Review. Journal of Dispersion Science and Technology, 30 (9), 1363-1383.
LEE, J.-S.; CHENG, H.; DAMTE, D.; LEE, S.-J.; KIM, J.-C.; RHEE, M.-H., et al. (2013). Effects of Dietary Supplementation of Lactobacillus pentosus PL11 on the Growth Performance, Immune and Antioxidant Systems of Japanese Eel (Anguilla japonica) Challenged with Edwardsiella tarda. Fish & shell-fish immunology, 34 (3), 56-761.
LEE, J. S.; DAMTE, D.; LEE, S. J.; HOSSAIN, M. A.; BELEW, S.; KIM, J. Y., et al. (2015). Evaluation and Characterization of a Novel Probiotic Lactobacillus pentosus PL11 Isolated from Japanese Eel (Anguil-la japonica) for its Use in Aquaculture. Aquaculture Nutrition, 21 (4), 444-456.
MAHASNEH, A. M.; HAMDAN, S. y MAHASNEH, S. A. (2015). Probiotic Properties of Lactobacillus Species Isolated from Local Traditional Fermented Products. Jordan Journal of Biological Sciences, 8 (2), 81-87.
MALDONADO-BARRAGÁN, A.; CABALLERO-GUERRERO, B.; LUCENA-PADRÓS, H. y RUIZ-BARBA, J. L. (2011). Genome Sequence of Lactobacillus pentosus IG1, a Strain Isolated from Spanish style Green Olive Fermentations. Journal of bacteriology, 193 (19), 5605-5605.
MOJGANI, N.; HUSSAINI, F. y VASEJI, N. (2015). Characterization of Indigenous Lactobacillus Strains for Probiotic Properties. Jundishapur journal of microbiology, 8 (2). Retrieved on October 20, 2014, from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4353062.
MOLDES, A. B.; TORRADO, A. M.; BARRAL, M. T. y DOMÍNGUEZ, J. M. (2007). Evaluation of Biosurfactant Production from Various Agricultural Residues by Lactobacillus pentosus. Journal of agricultural and food chemistry, 55 (11), 4481-4486.
MOLDES, A.; PARADELO, R.; VECINO, X.; CRUZ, J.; GUDIÑA, E.; RODRÍGUEZ, L., et al. (2013). Partial Characterization of Biosurfactant from Lactobacillus pentosus and Comparison with Sodium Dodecyl Sulphate for the Bioremediation of Hydrocarbon Contaminated Soil. BioMed Research International. Retrieved on October 20, 2014, from https://www.hindawi.com/journals/bmri/2013/961842/abs.
MUHIALDIN, B. J.; HASSAN, Z. y SADON, S. K. (2011). Antifungal Activity of Lactobacillus fermentum Te007, Pediococcus pentosaceus Te010, Lactobacillus pentosus G004, and L. paracasi D5 on Selected Foods. Journal of food science, 76 (7), 493-499.
MUÑOZ, M. D.; BENOMAR, N.; ENNAHAR, S.; HORVATOVICH, P.; LERMA, L. L.; KNAPP, C. W.; et al. (2016). Comparative Proteomic Analysis of a Potentially Probiotic Lactobacillus pentosus MP-10 for The Identification of Key Proteins Involved in Antibiotic Resistance and Biocide Tolerance. In-ternational Journal of Food Microbiology, 22 (2), 8-15.
OKKERS, D.; DICKS, L.; SILVESTER, M.; JOUBERT, J.; y ODENDAAL, H. (1999). Characterization of Pentocin TV35b, a Bacteriocin‐Like Peptide Isolated from Lactobacillus pentosus with a Fungistatic Effect on Candida albicans. Journal of Applied Microbiology, 87 (5), 726-734.
OWOSIBO, A.; ODETOLA, O.; ODUNSI, O.; ADEJINMI,
O. y LAWRENCE-AZUA, O. (2013). Growth, Haematology and Serum Biochemistry of Broilers Fed Probiotics Based Diets. African Journal of Agricultural, 8 (41), 5076-5081.
PAN, D.; WU, Z.; PENG, T.; ZENG, X. y LI, H. (2014). Volatile Organic Compounds Profile During Milk Fermentation by Lactobacillus pentosus and Correlations Between Volatiles Flavor and Carbohydrate Metabolism. Journal of dairy science, 97 (2), 624-631.
PAPADELLI, M.; ZOUMPOPOULOU, G.; GEORGALAKI, M.; ANASTASIOU, R.; MANOLOPOULOU, E.; LYTRA, I., et al. (2015). Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv. Kalamon). Polish Journal of microbiology, 64 (3), 265.
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bacteriology, 193 (17), 4559-4560.
AGUILAR, C. N.; RODRÍGUEZ, R.; GUTIÉRREZ-SÁNCHEZ, G.; AUGUR, C.; FAVELA-TORRES, E.; PRADO-BARRAGAN, L. A. y CONTRERAS-ESQUIVEL, J. C (2007). Microbial Tannases: Advances and Perspectives. Applied Microbiology and Biotechnology, 76 (1), 47-59.
ALTAHER, Y.; JAHROMI, M.; EBRAHIM, R.; ZULKIFLI, I. y LIANG, J. (2015). Lactobacillus pentosus ITA23 and L. acidipiscis ITA44 Enhance Feed Conversion Efficiency and Beneficial gut Microbiota in Broiler Chickens. Revista Brasileira de Ciência Avícola, 17 (2), 159-164.
ANUKAM, K. C y OLISE, N. A. (2012). Development of a Novel Probiotic Yogurt “PENTOYO” with a Fully Sequenced Lactobacillus pentosus KCA1 and its Survival during Storage at 4 oC. Tropical Journal of Pharmaceutical Research, 11 (6), 977-981.
BACHA, K.; MEHARI, T. y ASHENAFI, M. (2009). Invitro Probiotic Potential of Lactic Acid Bacteria Isolated from ‘Wakalim’, a Traditional Ethiopian Fermented Beef Sausage. Ethiop. J. Health Sci., 19 (1), 21-29.
BERNARDEAU, M.; VERNOUX, J. P.; HENRI-DUBERNET,
S. y GUEGUEN, M. (2008). Safety Assessment of Dairy Microorganisms: the Lactobacillus Genus. International Journal of Food Microbiology, 126 (3), 278-285.
BHATTACHARYA, S. y DAS, A. (2010). Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods. Am. J. Food Technol., 5 (2), 111-120.
BILANOVIC, D.; CHANG, F.-H.; ISOBAEV, P. y WELLE, P. (2011). Lactic Acid and Xanthan Fermentations on an Alternative Potato Residues Media-Carbon Source Costs. Biomass and Bioenergy, 35 (7), 2683-2689.
BLANA, V. A.; GROUNTA, A.; TASSOU, C. C.; NYCHAS,
G.-J. E. y PANAGOU, E. Z. (2014). Inoculated Fermentation of Green Olives with Potential Probiotic Lactobacillus pentosus and Lactobacillus planta-rum Starter Cultures Isolated from Industrially Fermented Olives. Food Microbiology, 38 (2), 208-218.
BOYLE, A.; MAGDESIAN, K.; GALLOP, R.; SIGDEL, S. y
DURANDO, M. (2013). Saccharomyces boulardii Viability and Efficacy in Horses with Antimicrobial-Induced Diarrhoea. Veterinary Record: Journal of the British Veterinary Association, 172 (5), 128.
BRIZUELA, M. A.; SERRANO, P. y PÉREZ, Y. (2001). Studies on Probiotics Properties of two Lactobacillus Strains. Brazilian Archives of Biology and Te-chnology, 44 (1), 95-99.
BRIZUELA, M. A. (2003). Selección de cepas de bacterias ácido lácticas para la obtención de un prepa-rado con propiedades probióticas y su evaluación en cerdos. La Habana, Cuba.
BUSTOS, G.; MOLDES, A. B.; CRUZ, J. M. y DOMÍNGUEZ, J. M. (2004). Production of Ferment-able Media from Vine‐Trimming Wastes and Bioconversion into Lactic Acid by Lactobacillus pen-tosus. Journal of the Science of Food and
Agriculture, 84 (15), 2105-2112.
CASEY, P. G.; GARDINER, G. E.; CASEY, G.; BRADSHAW, B., LAWLOR, P. G., LYNCH, P. B. et al. (2007). A Five-Strain Probiotic Combination Reduces Pathogen Shedding and Alleviates Disease Signs in Pigs Challenged with Salmonella enterica serovar Typhimurium. Applied and Environmental
Microbiology, 73 (6), 1858-1863.
CAVALHEIRO, C. P.; MENEZES, C.; FRIES, L.; HERRERO, A.; JIMÉNEZ-COLMENERO, F. y RUIZ-CAPILLAS, C. (2015). Alginate Beads to Improve Viability of Lactobacillus plantarum to Heat Stress. J. Food Process Technol., 6 (5), 126-128.
DOULGERAKI, A. I.; PARASKEVOPOULOS, N.; NYCHAS, G. J. E. y PANAGOU, E. Z. (2013). An In Vitro Study of Lactobacillus plantarum Strains for the Presence of Plantaricin Genes and Their Potential Control of the Table Olive Microbiota. Antonie van Leeuwenhoek, 103 (4), 821-832.
GARCES, M.; SEQUEIROS, C. y OLIVERA, N. (2015). Marine Lactobacillus pentosus H16 protects Artemia franciscana from Vibrio alginolyticus pathogenic effects. Diseases of aquatic organisms, 113 (1), 41-50.
GARCÍA-HERNÁNDEZ, Y.; PÉREZ-SÁNCHEZ, T.; BOUCOURT, R.; BALCÁZAR, J. L.; NICOLI, J. R.; SILVA, J. M. y ALBELO, N. (2016). Isolation, Characterization and Evaluation of Probiotic Lactic Acid Bacteria for Potential Use in Animal Production. Research in Veterinary Science, 108, 125-132.
GU, C. T.; WANG, F.; LI, C. Y.; LIU, F. y HUO, G. C. (2012). Lactobacillus xiang fangensis sp. nov., Isolated from Chinese Pickle. International Journal of Systematic and Evolutionary Microbiology, 62 (4), 860-863.
GUERREIRO, J.; MONTEIRO, V.; RAMOS, C.; DE MELO FRANCO, B. D. G.; MARTÍNEZ, R. C R.; TODOROV, S. D., et al. (2014). Lactobacillus pentosus B231 Isolated From a Portuguese PDO Cheese: Production and Partial Characterization of its Bacteriocin. Probiotics and Antimicrobial Proteins, 6 (2), 95-104.
HASAN, S.; HOSSAIN, M.; ALAM, J. y BHUIYAN, M. (2015). Benificial Effects of Probiotic on Growth Performance and Hemato-Biochemical Parameters in Broilers During Heat Stress. International Jour-nal of Innovation and Applied Studies, 10 (1), 244-250.
IRANMANESH, M.; EZZATPANAH, H.; MOJGANI, N. y TORSHIZI, M. (2015). Characterization and Kinetics of Growth of Bacteriocin Like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran. Journal of Food Processing & Technology, 6 (12), 1-9.
KLINGBERG, T. D. y BUDDE, B. B. (2006). The Survival and Persistence in the Human Gastrointestinal Tract of Five Potential Probiotic Lactobacilli Consumed as Freeze-Dried Cultures or as Probiotic Sausage. International Journal of Food Microbiol-ogy, 109 (1), 157-159.
KONGNUM, K. y HONGPATTARAKERE, T. (2012). Effect of Lactobacillus plantarum Isolated from Digestive Tract of Wild Shrimp on Growth and Survival of White Shrimp (Litopenaeus vannamei) Challenged with Vibrio harveyi. Fish & shellfish immunology, 32 (1), 170-177.
KRALOVA, I. y SJÖBLOM, J. (2009). Surfactants Used in Food Industry: a Review. Journal of Dispersion Science and Technology, 30 (9), 1363-1383.
LEE, J.-S.; CHENG, H.; DAMTE, D.; LEE, S.-J.; KIM, J.-C.; RHEE, M.-H., et al. (2013). Effects of Dietary Supplementation of Lactobacillus pentosus PL11 on the Growth Performance, Immune and Antioxidant Systems of Japanese Eel (Anguilla japonica) Challenged with Edwardsiella tarda. Fish & shell-fish immunology, 34 (3), 56-761.
LEE, J. S.; DAMTE, D.; LEE, S. J.; HOSSAIN, M. A.; BELEW, S.; KIM, J. Y., et al. (2015). Evaluation and Characterization of a Novel Probiotic Lactobacillus pentosus PL11 Isolated from Japanese Eel (Anguil-la japonica) for its Use in Aquaculture. Aquaculture Nutrition, 21 (4), 444-456.
MAHASNEH, A. M.; HAMDAN, S. y MAHASNEH, S. A. (2015). Probiotic Properties of Lactobacillus Species Isolated from Local Traditional Fermented Products. Jordan Journal of Biological Sciences, 8 (2), 81-87.
MALDONADO-BARRAGÁN, A.; CABALLERO-GUERRERO, B.; LUCENA-PADRÓS, H. y RUIZ-BARBA, J. L. (2011). Genome Sequence of Lactobacillus pentosus IG1, a Strain Isolated from Spanish style Green Olive Fermentations. Journal of bacteriology, 193 (19), 5605-5605.
MOJGANI, N.; HUSSAINI, F. y VASEJI, N. (2015). Characterization of Indigenous Lactobacillus Strains for Probiotic Properties. Jundishapur journal of microbiology, 8 (2). Retrieved on October 20, 2014, from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4353062.
MOLDES, A. B.; TORRADO, A. M.; BARRAL, M. T. y DOMÍNGUEZ, J. M. (2007). Evaluation of Biosurfactant Production from Various Agricultural Residues by Lactobacillus pentosus. Journal of agricultural and food chemistry, 55 (11), 4481-4486.
MOLDES, A.; PARADELO, R.; VECINO, X.; CRUZ, J.; GUDIÑA, E.; RODRÍGUEZ, L., et al. (2013). Partial Characterization of Biosurfactant from Lactobacillus pentosus and Comparison with Sodium Dodecyl Sulphate for the Bioremediation of Hydrocarbon Contaminated Soil. BioMed Research International. Retrieved on October 20, 2014, from https://www.hindawi.com/journals/bmri/2013/961842/abs.
MUHIALDIN, B. J.; HASSAN, Z. y SADON, S. K. (2011). Antifungal Activity of Lactobacillus fermentum Te007, Pediococcus pentosaceus Te010, Lactobacillus pentosus G004, and L. paracasi D5 on Selected Foods. Journal of food science, 76 (7), 493-499.
MUÑOZ, M. D.; BENOMAR, N.; ENNAHAR, S.; HORVATOVICH, P.; LERMA, L. L.; KNAPP, C. W.; et al. (2016). Comparative Proteomic Analysis of a Potentially Probiotic Lactobacillus pentosus MP-10 for The Identification of Key Proteins Involved in Antibiotic Resistance and Biocide Tolerance. In-ternational Journal of Food Microbiology, 22 (2), 8-15.
OKKERS, D.; DICKS, L.; SILVESTER, M.; JOUBERT, J.; y ODENDAAL, H. (1999). Characterization of Pentocin TV35b, a Bacteriocin‐Like Peptide Isolated from Lactobacillus pentosus with a Fungistatic Effect on Candida albicans. Journal of Applied Microbiology, 87 (5), 726-734.
OWOSIBO, A.; ODETOLA, O.; ODUNSI, O.; ADEJINMI,
O. y LAWRENCE-AZUA, O. (2013). Growth, Haematology and Serum Biochemistry of Broilers Fed Probiotics Based Diets. African Journal of Agricultural, 8 (41), 5076-5081.
PAN, D.; WU, Z.; PENG, T.; ZENG, X. y LI, H. (2014). Volatile Organic Compounds Profile During Milk Fermentation by Lactobacillus pentosus and Correlations Between Volatiles Flavor and Carbohydrate Metabolism. Journal of dairy science, 97 (2), 624-631.
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Publicado
2017-06-29
Cómo citar
Uña Izquierdo, F., Sánchez Ortíz, I., Pedraza Olivera, R., & Arenal Cruz, A. (2017). Lactobacillus pentosus for Animal Nutrition. Review article. Revista De Producción Animal, 29(1), 7-15. Recuperado a partir de https://revistas.reduc.edu.cu, revistas.reduc.edu.cu/index.php/rpa/article/view/1648
Sección
Manejo y Alimentación
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