In vitro evaluation of celluloytic Bacillus amyloliquefaciens AMS1 isolated from traditional fermented soybean (Churpi) as an animal probiotic

Manhar, Ajay Kumar; Saikia, Devabrata; Bashir, Yasir; Mech, Reba K.; Nath, Dhrubajyoti; Konwar, Bolin Kumar; Mandal, Manabendra

doi:10.1016/j.rvsc.2015.01.008

Cited by 40 publications

(21 citation statements)

References 39 publications

(37 reference statements)

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“…Bacillus circulan strains have a similar behavior of control as shown from results and spoilage all samples after 48 h of incubation periods. The same finding by Denkova et al concluded that E. coli and Salmonella were sensitive to the presence of probiotic bacteria and during joint cultivation complete inhibition up to the 60 th to the 72 nd h of incubation [23]. On the other contrasting, Staphylococcus aureus showed more resistant to the presence of probiotic bacteria in the medium, but this pathogen was sensitive to Bif.…”

Section: Hemolytic Activitysupporting

confidence: 56%

“…9 mL of RSM was inoculated with 1 mL overnight culture of probiotic bacteria and 0.1 mL of pathogenic. Inoculated RSM medium was mixed well and incubated at 37°C for 0, 12, 24, 36, 48, 60, 72 h. Following incubation, the population of spoilage and pathogenic bacteria was counted on nutrient agar [23].…”

Section: Effect Of Co-culturing Probiotic Bacteria With Pathogenicmentioning

confidence: 99%

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Study the effect of probiotic bacteria isolated from foods on pathogens

Zaid¹

2018

biomedicalresearch

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Eleven Bacillus strains were isolated from foods and evaluated their probiotic potential and safety. Then study the effect of selected strains against pathogens, and on the population of pathogens in Reconstituted Skim Milk (RSM). Seven strains from Bacillus sp. (3) and Bacillus subtilis (4) were selected which were grow in low pH 1.0 to 5.0 and tolerant bile salt 0.3 to 2%, highly resistant to simulated gastrointestinal tract conditions, and showed antimicrobial activity against Salmonella typhimurium ATCC20231 and Staphylococcus aureus ATCC25923. They had antibiotic susceptibility against 6 tested antibiotics. Also, it's exhibited non-hemolytic on sheep blood. Two pathogens were completely inhibited after 60 and 72hrs of incubation with selected probiotic strains in RSM. The results indicate that Bacillus subtilis or Bacillus sp. could be used as probiotic cultures for animal feeds and human, fermented vegetables, milk, meat product as well as to achieve bio preservation of dairy products in food industries.

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Section: Hemolytic Activitysupporting

confidence: 56%

Section: Effect Of Co-culturing Probiotic Bacteria With Pathogenicmentioning

confidence: 99%

Study the effect of probiotic bacteria isolated from foods on pathogens

Zaid¹

2018

biomedicalresearch

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“…The successful selection of antimicrobial producers from honey has been reported by several different authors [13]. For example, Manhar et al [50] reported that B. amyloliquefaciens AMS1 inhibited the growth of L. monocytogenes and K. pneumoniae, but did not affect the growth of B. cereus, Yersinia enterocolitica, and Salmonella entericatyphimurium. In contrast with our study, the B. amyloliquefaciens strain HTI-19 exhibited a wider antimicrobial spectrum against pathogens, as it can inhibit the growth of S. thyphimurium and B. cereus.…”

Section: Discussionmentioning

confidence: 93%

“…being known as toxin producers, some of the Bacillus strains are already considered to be safe probiotic bacteria. These include B. endophyticus, B. subtilis, B. amyloliquefaciens, B. pumilus, and B. licheniformis [8,43,50]. Bacillus subtilis has also been shown to have a broad spectrum of antimicrobial activities over diverse pathogenic fungal and bacteria [54].…”

Section: Discussionmentioning

confidence: 99%

Probiotic Properties of Bacillus Strains Isolated from Stingless Bee (Heterotrigona itama) Honey Collected across Malaysia

Amin

Sabri

Ismail

et al. 2019

IJERPH

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This study aimed to isolate, identify, and evaluate the probiotic properties of Bacillus species from honey of the stingless bee Heterotrigona itama. Bacillus spp. were isolated from five different H. itama meliponicultures, and the isolates were characterized through Gram-staining and a catalase test. Tolerance to acidic conditions and bile salt (0.3%), hydrophobicity, and autoaggregation tests were performed to assess the probiotic properties of the selected isolates, B. amyloliquefaciens HTI-19 and B. subtilis HTI-23. Both Bacillus isolates exhibited excellent antimicrobial activity against both Gram-positive and Gram-negative bacteria and possessed significantly high survival rates in 0.3% bile solution for 3 h. Their survival rates in acidic conditions were also comparable to a commercial probiotic strain, Lactobacillus rhamnosus GG. Interestingly, the hydrophobicity and autoaggregation percentage showed no significant difference from L. rhamnosus GG, a commercial probiotic strain. The results from this study suggest that B. amyloliquefaciens HTI-19 and B. subtilis HTI-23 isolated from stingless bee honey have considerably good probiotic properties. Therefore, more studies should be done to investigate the effects of these bacteria cultures on gastrointestinal health.

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“…B. amyloliquefaciens strain was also isolated from salt spring in Ovca located in Republic of Serbia, indicating the osmotolerant character of the strain which would explain its adaptation on dry medium such as this of dates (Loncar et al, 2014). Manhar et al (2015) isolated B. amyloliquefaciens from traditional fermented soybean (Churpi) and observed the high ability of this strain to degrade cellulose. It is well known that Bacillus species have emerged as a robust organism that can grow in extreme environmental conditions and grow easily to very high densities (Kumar et al 2013).…”

Section: Phylogenetic Analysismentioning

confidence: 97%

Identification of strain isolated from dates (Phœnix dactylifera L.) for enhancing very high gravity ethanol production

Djelal¹,

Chniti²,

Jemni³

et al. 2016

Environ Sci Pollut Res

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Ethanol production from by-products of dates in very high gravity was conducted in batch fermentation using two yeasts, Saccharomyces cerevisiae and Zygosaccharomyces rouxii, as well as a native strain: an osmophilic strain of bacteria which was isolated for the first time from the juice of dates (Phoenix dactylifera L.). The phylogenetic analysis based on the 16S ribosomal RNA and gyrB sequence and physiological analysis indicated that the strain identified belongs to the genus of Bacillus, B. amyloliquefaciens. The ethanol yields produced from the syrup of dates (175 g L and 360 g L of total sugar) were 40.6% and 29.5%, respectively. By comparing the ethanol production by the isolated bacteria to that obtained using Z. rouxii and S. cerevisiae, it can be concluded that B. amyloliquefaciens was suitable for ethanol production from the syrup of dates and can consume the three types of sugar (glucose, fructose, and sucrose). Using Z. rouxii, fructose was preferentially consumed, while glucose was consumed only after fructose depletion. From this, B. amyloliquefaciens was promising for the bioethanol industry. In addition, this latter showed a good tolerance for high sugar concentration (36%), allowing ethanol production in batch fermentation at pH 5.0 and 28 °C in date syrup medium. Promising ethanol yield produced to sugar consumed were observed for the two osmotolerant microorganisms, Z. rouxii and B. amyloliquefaciens, nearly 32-33%, which were further improved when they were cocultivated, leading to an ethanol to glucose yield of 42-43%.

show abstract

In vitro evaluation of celluloytic Bacillus amyloliquefaciens AMS1 isolated from traditional fermented soybean (Churpi) as an animal probiotic

Cited by 40 publications

References 39 publications

Study the effect of probiotic bacteria isolated from foods on pathogens

Study the effect of probiotic bacteria isolated from foods on pathogens

Probiotic Properties of Bacillus Strains Isolated from Stingless Bee (Heterotrigona itama) Honey Collected across Malaysia

Identification of strain isolated from dates (Phœnix dactylifera L.) for enhancing very high gravity ethanol production

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