Administration of microencapsulatedABRIINW.N7 with fructo-oligosaccharides and fenugreek on the mortality of tilapia challenged with.

Abstract

We investigated the probiotic potential of a microencapsulatedABRIINW.N7 for control ofinfection in hybrid (&#xd7;) red tilapia. A two-phase experiment approach was completed in whichbacteria were propagated, from which a culture was isolated, identified using molecular techniques, and microencapsulated to produce a stable commercial fructooligosaccharide (FOS) and fenugreek (Fk) product of optimal concentration. The FOS and Fk products were assessed in a 90-dayschallenge study, in which red hybrid tilapia were allocated to one of five treatments: (1) No(Sa) challenge (CON); (2) Sa challenge only (CON); (3) Sa challenge in a free cell (Free Cell); (4) Sa challenge with 0.8% (w/v) Alginate; (5) Microencapsulated FOS and Fk.results showed high encapsulation efficiency (&#x2265;98.6 &#xb1; 0.7%) and acceptable viability of probiotic bacteria within the simulated fish digestive system and high stability of viable cells in all gel formulations (34 < SR% <63).challenges demonstrated that the FOS and Fk products could be used to controlinfection in tilapia fish and represented a novel investigation using microencapsulationas a probiotic diet for tilapia fish to controlinfection and to lower fish mortality. It is recommended that local herbal gums such as 0.2% Persian gum and 0.4% Fk in combination with 0.8% alginate (Formulation 7) can be used as a suitable scaffold and an ideal matrix for the encapsulation of probiotics. These herbal gums as prebiotics are capable of promoting the growth of probiotic cells in the food environment and digestive tract.