Characterization of Bacillus subtilis and B. licheniformis potentials as probiotic bacteria in Vanamei shrimp feed (Litopenaeus vannamei Boone, 1931)

Andriani, Yuli; Safitri, Ratu; Rochima, Emma; Fakhrudin, Sarah Dewi

doi:10.13057/nusbiosci/n090214

Cited by 13 publications

(11 citation statements)

References 9 publications

(9 reference statements)

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“…Reports indicate that both the vegetative cells and spores of B. subtilis possess high bile tolerance (Sansawat & Thirabunyanon 2009; Andriani et al . 2017; Jeon et al . 2017; Liu et al .…”

Section: Bacillus Subtilis and Its Probiotic Attributesmentioning

confidence: 99%

“…In addition to acid resistance, bile salt tolerance is also very crucial for a probiotic bacterium to sustain and overcome the horse acidic gastric environment and the presence of bile salts (Widanarni & Wahjuningrum 2012). Reports indicate that both the vegetative cells and spores of B. subtilis possess high bile tolerance (Sansawat & Thirabunyanon 2009;Andriani et al 2017;Jeon et al 2017;Liu et al 2017;Szmigiel et al 2019).…”

Section: Ability To Adhere Survive and Multiply In The Gastrointestimentioning

confidence: 99%

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Multifaceted applications of probiotic Bacillus species in aquaculture with special reference to Bacillus subtilis

Nayak

2020

Reviews in Aquaculture

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Microorganisms play an important role in water quality maintenance, waste management, productivity enhancement, nutrient cycling, functional feed development, protection against infectious diseases, delivery of antigens and several other health benefits in aquaculture. The most significant use of microbes in aquaculture to minimize the antibiotics and drugs is through probiotics. The scope of probiotics in modern aquaculture has been enormous due to the detrimental consequences of routinely used antibiotics and chemotherapeutic agents and demand for safe aquatic products for human consumption. Since past few decades, both scientific and commercial interests are burgeoning in this field, and over the years, several probiotics are successfully used in aquaculture. Among various probiotics that are being used, Bacillus species are the common probiotics that are used in different aquatic animals. Several probiotics species belonging to Bacillus genus are currently been used, and Bacillus subtilis is one of such probiotics that is very well‐researched and most widely used probiotics in aquaculture. While its probiotic use has already been an important component in diverse aquaculture practices, its application in water quality improvement, utility in bioflocs/bioremediation and vehicle to express and delivery of heterologous antigen are noteworthy. It exerts innumerable beneficial effects such as improvement of growth, nutrition, immunity and disease resistance in aquatic species. This bacterium adopts a variety of disparate and overlapping mechanisms such as synergistic, antagonistic, competitive exclusion and immune‐stimulating effects. This review summarizes various applications of this bacterium as probiotics, bioremediating agent, bioflocing agent and possible live vaccine vehicle in aquaculture.

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“…Reports indicate that both the vegetative cells and spores of B. subtilis possess high bile tolerance (Sansawat & Thirabunyanon 2009; Andriani et al . 2017; Jeon et al . 2017; Liu et al .…”

Section: Bacillus Subtilis and Its Probiotic Attributesmentioning

confidence: 99%

Section: Ability To Adhere Survive and Multiply In The Gastrointestimentioning

confidence: 99%

Multifaceted applications of probiotic Bacillus species in aquaculture with special reference to Bacillus subtilis

Nayak

2020

Reviews in Aquaculture

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“…In studies conducted by [77] it was revealed that Bacillus subtilis were intolerant to acidic condition. During co-culture of Lactobacillus (five strains) or Lactococcus (two strains) with Bacillus cereus, organic acids and other potentially antimicrobial metabolites are produced.…”

Section: Resultsmentioning

confidence: 99%

Controlling the Risk of Bacillus in Food Using Berries

Sandulachi¹,

Bulgaru²,

Ghendov-Mosanu³

et al. 2021

FNS

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Introduction: Increasing the shelf life of foods without the addition of synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use complex technologies, as well as ingredients with antibacterial or antibiotic properties. The aim of this study was to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to inhibit the growth of Bacillus strains that degrade bakery products and dairy products was investigated. The antibacterial effect of berries on the growth of Bacillus mesentericus was studied. Methods: In this study was used inhibition zone test, also called Kirby-Bauer Test. The growth rate of bacteria was based on the measurement of the optical density at 600 nm (OD600). The method of Thompson et al. has been used to research the

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“…The ability to survive in the gastrointestinal tract environment is an important requirement for the application of probiotics as additives in livestock animal feeds ( 38 , 39 ). The pH range of animal stomach is around pH 2.0 to 3.0 which rarely raises above pH 3.0 even when satiated ( 40 ) and the bile salt concentration in the digestive tract is around 0.3% to 0.5% ( 41 ). In this study, B4 showed the ability to survive at pH 3.0 for 5 h, which is similar to Bacillus licheniformis CK1 strain isolated by Tsui Chun Hsu ( 42 ).…”

Section: Discussionmentioning

confidence: 99%

Isolation and characterization of a novel hydrolase-producing probiotic Bacillus licheniformis and its application in the fermentation of soybean meal

Zhan

Milmine

et al. 2023

Front. Nutr.

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Soybean meal (SBM) is one of the most important sources of plant-based protein in the livestock and poultry industry. However, SBM contains anti-nutritional factors (ANFs) such as glycinin, β-conglycinin, trypsin inhibitor and phytic acid that can damage the intestinal health of animals, inevitably reducing growth performance. Fermentation using microorganisms with probiotic potential is a viable strategy to reduce ANFs and enhance the nutritional value of SBM. In this study, a novel potential probiotic Bacillus licheniformis (B4) with phytase, protease, cellulase and xylanase activity was isolated from camel feces. The ability of B4 to tolerate different pH, bile salts concentrations and temperatures were tested using metabolic activity assay. It was found that B4 can survive at pH 3.0, or 1.0% bile salts for 5 h, and displayed high proliferative activity when cultured at 50°C. Furthermore, B4 was capable of degrading glycinin, β-conglycinin and trypsin inhibitor which in turn resulted in significant increases of the degree of protein hydrolysis from 15.9% to 25.5% (p < 0.01) and crude protein from 44.8% to 54.3% (p < 0.001). After fermentation with B4 for 24 h, phytic acid in SBM was reduced by 73.3% (p < 0.001), the neutral detergent fiber (NDF) and the acid detergent fiber of the fermented SBM were significantly decreased by 38.40% (p < 0.001) and 30.20% (p < 0.05), compared to the unfermented SBM sample. Our results suggested that the effect of solid-state fermented SBM using this novel B. licheniformis (B4) strain, could significantly reduce phytic acid concentrations whilst improving the nutritional value of SBM, presenting itself as a promising alternative to phytase additives.

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Characterization of Bacillus subtilis and B. licheniformis potentials as probiotic bacteria in Vanamei shrimp feed (Litopenaeus vannamei Boone, 1931)

Cited by 13 publications

References 9 publications

Multifaceted applications of probiotic Bacillus species in aquaculture with special reference to Bacillus subtilis

Multifaceted applications of probiotic Bacillus species in aquaculture with special reference to Bacillus subtilis

Controlling the Risk of Bacillus in Food Using Berries

Isolation and characterization of a novel hydrolase-producing probiotic Bacillus licheniformis and its application in the fermentation of soybean meal

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