Abstract: The invention relates to a method for fermenting soy flour in the solid state in order to reduce non-starch polysaccharides and alpha-galactosides, said method comprising the following steps: a) preparation of the fermentation substrate; b) inoculation of the substrate with selected celluloytic bacterial strains; c) incubation; and, optionally, d) drying of the product, which generates a product with: an increase in protein of between 12 and 15% compared to non-fermented soy flour, degradation of the alpha-galactosides of more than 90% compared to non-fermented soy flour, a reduction in non-starch polysaccharides (NSPs) of between 15 and 25%, an amino acid profile similar to that of non-fermented soy flour, and immune-stimulating effects.

Abstract: The invention depicts a method to identify the Oenococcus, Leuconostoc, Pediococcus and Lactobacillus bacteria in a fermentation sample which comprises the steps of a) obtaining a sample from a fermentation; b) eliminating the colorants, phenols and other substances that inhibit the PCR of the sample; c) lysis of the bacteria present in the sample; d) DNA extraction from the samples; e) PCR amplification of the DNA extracted using universal primers designed for a target region of the 16S rRNA gene, f) digestion of the amplified using a restriction solution with enzymes selected by theoretical analysis; g) incubation and h) electrophoresis of the fragments obtained. The invention also refers to a kit for implementing the method described.

Abstract: The invention relates to a method for fermenting soy flour in the solid state in order to reduce non-starch polysaccharides and alpha-galactosides, said method comprising the following steps: a) preparation of the fermentation substrate; b) inoculation of the substrate with selected celluloytic bacterial strains; c) incubation; and, optionally, d) drying of the product, which generates a product with: an increase in protein of between 12 and 15% compared to non-fermented soy flour, degradation of the alpha-galactosides of more than 90% compared to non-fermented soy flour, a reduction in non-starch polysaccharides (NSPs) of between 15 and 25%, an amino acid profile similar to that of non-fermented soy flour, and immune-stimulating effects.

Abstract: An isolated strain of bacteriophage, specific against bacteria belonging to the Vibrio genre, particularly the anguillarum species, deposited on 3 Oct. 2012 at the Polish Collection of Microorganisms (PCM) of the Ludwik Hirszfeld Institute of Immunology and Experimental Therapy of the Polish Academy of Sciences, with access number F/00072, characterized in that said strain is efficient in the prophylaxis, control and/or treatment of the infection caused by Vibrio anguillarum in all types of species of fish, mollusks and crustaceans that are important for aquaculture susceptible to this bacteria, genome size 48.6 Kb, it is not sensitive to chloroform and its storage temperature is ?80° C.