Characterization of probiotic potential of Bacillus species isolated from a traditional brine pickle

Abstract

Fermented foods are known for their potential as main source of probiotics. The present study aimed at investigating the probiotic properties of bacteria isolated from fermented mango pickle. Non-hemolytic fermenting microbiota isolated from mango pickle was screened in vitro for their basic probiotic properties such as acid tolerance, bile salt, lysozyme and salt tolerance. They were also tested for their beneficial characters like cholesterol removal, bacterial adhesion to hydrocarbons, auto-aggregation, antimicrobial activity, β-galactosidase activity, exopolysaccharide production and adhesion to HT-29 cell line. Outputs of these parameters were subjected to principal component analysis (PCA) and these results were interpreted to select prospective bacterial isolates that can be used as potential probiotics. Out of eight isolates, PUFSTP35 (), PUFSTP38 () and PUFSTP39 () showed similar trend to (MTCC 9814) that was used as a reference strain for profiling probiotic properties. PUFSTP35 from fermented mango pickle appear to be the most potential candidate for use as a beneficial probiotic.

Three novelBacillusstrains from a traditional lacto-fermented pickle as potential probiotics

“…The novel isolates could tolerate the intestinal pH, and the results are in line with other previous Bacillus probiotics (Ragul et al . ) and relatively higher than some Lactobacillus spp. (Wang et al .…”

Probiotic Potential and Cholesterol-Lowering Capabilities of Bacterial Strains Isolated from Pericarpium Citri Reticulatae ‘Chachiensis’

“…The highest cholesterol removal rates were found over 90% at 6 h in B. licheniformis N17-02 and 18 h in P. chibensis Y13-51, respectively. Compared with three Lactobacillus strains, the removal rates were relatively higher in five isolates from Bacillales, ranging from 27.18% to 93.94%, which were higher than the removal rate 12.82-70.89% reported previously in Bacillus strains isolated from fermented vegetables [46]. To test whether bile salt could boost the relatively lower removal rate in Lactobacillus strains N15-22, X16-68 and X16-69, GDCA and TDCA were added.…”

Probiotic Potential of Some Lactobacillus Strains Isolated From Raw Milk

“…Moreover, Sirichoat et al, (2020) showed sensitivity of lactobacillus strains to Steptomycin; while, these strains were resistant against Gentamycin, Vancomycin, Ampicillin and Tetracyclin. Ragul et al, (2017). However, the inhibitory effects of Lactobacillus rhamnosus strain against the S. aureus was found to be insignificant.…”