<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242021000100120</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v12i1.5445</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Producción y evaluación de inóculos lácteos probióticos obtenidos del tracto digestivo de lechón (Sus scrofa domesticus) propuestos para alimentación porcina]]></article-title>
<article-title xml:lang="en"><![CDATA[Production and evaluation of probiotic milk inocula obtained from the digestive tract of piglets (Sus scrofa domesticus) proposed for pig feed]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rojas Mogollón]]></surname>
<given-names><![CDATA[Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ochoa Mogollón]]></surname>
<given-names><![CDATA[Gloria]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alfaro Aguilera]]></surname>
<given-names><![CDATA[Rubén]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Querevalú Ortiz]]></surname>
<given-names><![CDATA[Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez Suárez]]></surname>
<given-names><![CDATA[Héctor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Tumbes Facultad de Agronomía Escuela de Agroindustria]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Tumbes Facultad de Ciencias de la Salud Laboratorio de Biología Molecular]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Laboratorio de Biotecnología  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Nacional de Tumbes Facultad de Agronomía Escuela de Agroindustria]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Nacional de Tumbes Facultad Ciencias Agrarias Escuela de Medicina Veterinaria y Zootecnia]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Peru</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2021</year>
</pub-date>
<volume>12</volume>
<numero>1</numero>
<fpage>120</fpage>
<lpage>137</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242021000100120&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242021000100120&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242021000100120&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Con la finalidad de evaluar un inóculo lácteo (IL) probiótico, de bacterias ácido lácticas (BAL) nativas del lechón para ser usado como alimento (yogurt) en lechones, se tomaron muestras de la parte final del tracto digestivo (excretas) de diez lechones, criados en traspatio, sembradas en medio selectivo (agar MRS con azul de anilina). Para verificar su pureza, caracterizadas bioquímicamente y capacidad probiótica, se realizaron pruebas (tolerancia pH bajos, sales biliares y NaCl altos, pruebas oxidasa, catalasa, producción de gas y pruebas de antagonismo), identificación molecular por método estándar CTAB-DTAB. Para la elaboración del IL (yogurt), con cepas probióticas seleccionadas, reactivadas y homogenizadas (DO de 1 a 600 nm), cada BAL fue activada en leche pasteurizada (1 ml/100 ml) obteniendo mezcla uno y dos con las cepas 1, 5, 2 y 1, 5, 6 respectivamente. Evaluadas cada 5 días por 15 días en refrigeración. Molecularmente se identificó: 01 Lactobacillus reuteri, 04 Enterococcus faecium (BAL) y Escherichia fergusonii, Shigella flexneri (patógena). La selección de la BAL como probiótico fue por tolerancia 2.3x104 UFC/ml en pH 3.5; 7.00x103 CFU/ml en sal biliar al 5%; 2.80x104 CFU/ml en NaCl al 13%. En viabilidad del inóculo lácteo (yogurt) fue obtenida siguiendo norma NTP 202.092:2014 e INEN 710 de 1996, en 15 días de almacenamiento refrigerado, siendo mejor la mezcla uno y la mezcla dos aceptable, con recuento de 106 UFC/ml y107 UFC/ml de células probióticas. Por lo tanto, son adecuados como inóculos lácteos probióticos para ser proporcionado vía oral a lechones.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In order to evaluate a probiotic milk inoculum (MI), from lactic acid bacteria (LAB) native to the piglet for use as feed (yogurt) in piglets, samples were taken from the final part of the digestive tract (excreta) of ten piglets raised in the backyard and sown in selective medium (MRS agar with aniline blue). To verify its purity, biochemically characterized and probiotic capacity, tests were performed (low pH tolerance, high bile salts, and NaCl, oxidase, catalase, gas production, and antagonism tests), molecular identification by standard method CTAB-DTAB. For the elaboration of MI (yogurt), with selected, reactivated and homogenized probiotic strains (OD from 1 to 600 nm), each LAB was activated in pasteurized milk (1 ml/100 ml) obtaining mixture one and two with the strains 1, 5, 2 and 1, 5, 6 respectively. They were evaluated every 5 days for 15 days in refrigeration. The following bacteria were molecularly identified: 01 Lactobacillus reuteri, 04 Enterococcus faecium (LAB), and Escherichia fergusonii, Shigella flexneri (pathogenic). The LAB were selected by tolerance as probiotics: 2.3x104 CFU/ml in pH 3.5, 7.00x103 CFU/ml in 5% bile salt, and 2.80x104 CFU/ml in 13% NaCl. In viability of the milk inoculum (yogurt) was obtained according to the Peruvian technical norm NTP 202.092:2014 and to the norm INEN 710: 1996, stored in refrigeration for 15 days; mixture one turned out to be better, and mixture two, acceptable, with counts of 106 CFU/ml and 107 CFU/ml of probiotic cells. Therefore, they are both suitable as probiotic milk inocula to be provided orally to piglets.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Lechones]]></kwd>
<kwd lng="es"><![CDATA[BAL]]></kwd>
<kwd lng="es"><![CDATA[Probióticas]]></kwd>
<kwd lng="es"><![CDATA[Inóculo lácteo]]></kwd>
<kwd lng="es"><![CDATA[Alimento inocuo]]></kwd>
<kwd lng="es"><![CDATA[Antagonismo]]></kwd>
<kwd lng="en"><![CDATA[Piglets]]></kwd>
<kwd lng="en"><![CDATA[LAB]]></kwd>
<kwd lng="en"><![CDATA[Probiotics]]></kwd>
<kwd lng="en"><![CDATA[Lactic Inoculum]]></kwd>
<kwd lng="en"><![CDATA[Safe food]]></kwd>
<kwd lng="en"><![CDATA[Antagonism]]></kwd>
</kwd-group>
</article-meta>
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