Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Probiotics01:22

Probiotics

Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbiota Modulation by Antibiotics01:21

Microbiota Modulation by Antibiotics

Antibiotics have revolutionized modern medicine by saving countless lives from bacterial infections. However, their widespread use has inadvertently harmed the delicate balance of the human gut microbiota. The gut microbiota, a complex community of bacteria, archaea, viruses, and fungi, plays a vital role in regulating metabolism, immune responses, and maintaining intestinal health. Antibiotics, especially broad-spectrum types, disrupt this ecosystem by eradicating both harmful and beneficial...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

High-flow nasal oxygen versus conventional nasal cannula for gastroscopy with sedation in elderly patients at high altitudes: a partially-blinded randomized controlled trial in Tibet, China.

BMC anesthesiology·2026
Same author

E-Syt1 recruits PI4KA to endoplasmic reticulum-plasma membrane junctions to enhance PI4P synthesis.

Science China. Life sciences·2026
Same author

A CRISPR activation screen identifies SPART as a pan-orthoflavivirus restriction factor.

Cell host & microbe·2026
Same author

Evaluation on Fusarium crown rot resistance and agronomic traits of wheat near-isogenic lines.

BMC plant biology·2026
Same author

Hi-C sequencing deciphers phage and plasmid host networks in wastewater biofilms.

Environmental science and ecotechnology·2026
Same author

Comparative assessment of reproductive and intergenerational toxicity of perfluorooctanoic acid and hexafluoropropylene oxide trimer acid in zebrafish (Danio rerio).

Journal of hazardous materials·2026

Related Experiment Video

Updated: Jul 10, 2026

Isolation and Identification of Bacterial Strains from Skin of Terrestrial Amphibians
05:19

Isolation and Identification of Bacterial Strains from Skin of Terrestrial Amphibians

Published on: June 17, 2025

Enhancing Bullfrog Meat Texture and Health Value through Probiotic Intervention.

Wei Liu1, Jiahui Zhu2, Pengcheng Shi1

  • 1Zhejiang Provincial Key Laboratory of Agricultural Microbiomics, Institute of Plant Protection and Microbiology, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China.

Probiotics and Antimicrobial Proteins
|July 9, 2026
PubMed
Summary
This summary is machine-generated.

Probiotics Clostridium butyricum, Lactobacillus reuteri, Lactobacillus sakei, and Lactococcus lactis were tested in bullfrog aquaculture. Lactobacillus reuteri improved growth, while others had varied effects, highlighting strain-specific impacts on bullfrog health and meat quality.

Keywords:
BullfrogGrowth performanceIntestinal microbiotaMeat qualityProbiotics

More Related Videos

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Related Experiment Videos

Last Updated: Jul 10, 2026

Isolation and Identification of Bacterial Strains from Skin of Terrestrial Amphibians
05:19

Isolation and Identification of Bacterial Strains from Skin of Terrestrial Amphibians

Published on: June 17, 2025

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Area of Science:

  • Aquaculture
  • Animal Nutrition
  • Microbiology

Background:

  • Bullfrogs (Lithobates catesbeianus) are valuable in aquaculture but face growth and health challenges in high-density systems.
  • Probiotics are explored to enhance performance and health in farmed aquatic species.

Purpose of the Study:

  • To evaluate the efficacy of four distinct probiotic strains (Clostridium butyricum, Lactobacillus reuteri, Lactobacillus sakei, Lactococcus lactis) on bullfrog growth, meat quality, and intestinal microbiota.
  • To determine strain-specific effects of probiotics in amphibian aquaculture.

Main Methods:

  • A 6-week feeding trial was conducted with bullfrogs supplemented with four different probiotic strains.
  • Growth performance, mortality rates, meat quality parameters, and intestinal microbiota composition were analyzed.
  • Statistical analysis was used to determine significant differences (P < 0.05).

Main Results:

  • Lactobacillus reuteri significantly improved bullfrog growth performance and reduced mortality.
  • Lactobacillus sakei enhanced meat texture, while Clostridium butyricum increased trans-linoleic acid content.
  • Lactococcus lactis negatively impacted growth and survival, despite increasing L-carnosine and microbial diversity.

Conclusions:

  • Probiotic efficacy in bullfrog aquaculture is strain-dependent, with varying effects on growth, meat quality, and gut microbiota.
  • Lactobacillus reuteri shows promise for improving bullfrog aquaculture productivity.
  • Further research is needed to optimize probiotic selection for amphibian aquaculture.