Molecular Characterization of Some Bacillus Species from Vegetables and Evaluation of Their Antimicrobial and Antibiotic Potency

Abstract

Numerous natural habitats, such as soil, air, fermented foods, and human stomachs, are home to different Bacillus strains. Some Bacillus strains have a distinctive predominance and are widely recognized among other microbial communities, as a result of their varied habitation and physiologically active metabolites. The present study collected vegetable products (potato, carrot, and tomato) from local markets in Almaty, Kazakhstan. The bacterial isolates were identified using biochemical and phylogenetic analyses after culturing. Our phylogenetic analysis revealed three Gram-positive bacterial isolates BSS11, BSS17, and BSS19 showing 99% nucleotide sequence similarities with Bacillus subtilis O-3, Bacillus subtilis Md1-42, and Bacillus subtilis Khozestan2. The crude extract was prepared from bacterial isolates to assess the antibiotic resistance potency and the antimicrobial potential against various targeted multidrug-resistant strains, including Staphylococcus aureus, Staphylococcus epidermidis, Streptococcus group B, Streptococcus mutans, Candida albicans, Candida krusei, Pseudomonas aeruginosa, Shigella sonnei, Klebsiella pneumoniae, Salmonella enteritidis, Klebsiella aerogenes, Enterococcus hirae, Escherichia coli, Serratia marcescens, and Proteus vulgaris. This study found that the species that were identified have the ability to produce antibiotic chemicals. Additionally, the GC–MS analysis of three bacterial extracts revealed the presence of many antibiotic substances including phenol, benzoic acid, 1,2-benzenedicarboxylic acid and bis(2-methylpropyl), methoxyphenyl-oxime, and benzaldehyde. This work sheds light on the potential of Bacillus to be employed as an antimicrobial agent to target different multidrug-resistant bacterial strains. The results indicate that market vegetables may be a useful source of strains displaying a range of advantageous characteristics that can be used in the creation of biological antibiotics.

Gas Chromatography–Mass Spectrometry Profiling of Volatile Metabolites Produced by Some Bacillus spp. and Evaluation of Their Antibacterial and Antibiotic Activities

“…Nearly all antibiotics, with the exception of bacitracin, polymyxin, and cloxacillin, were found to be effective against Bacillus species, i.e., Bacillus thuringiensis (BSS25), Bacillus toyonensis (BSS21), Bacillus acidiproducens (BSS16), Bacillus cereus (BSS13), and Bacillus safensis (BSS12) (Table 3). Similar findings on the susceptibility of various antibiotic-susceptible Bacillus species were observed in some recent studies [30,[78][79][80][81]. Here, resistance in specific Bacillus strains to particular antibiotics can result from both inherent (natural) mechanisms and acquired resistance due to the presence of resistance genes associated with the production of resistance enzymes [82].…”

“…Previously, we found that acetic acid is present in bacterial isolates such as Bacillus subtilis O-3, Bacillus subtilis Md1-42, and Bacillus subtilis Khozestan2 [30]. According to the present study, acetic acid seems to be a common organic compound in almost for all Bacillus species as its presence has been confirmed in the other five Bacillus species, i.e., Bacillus toyonensis, Bacillus acidiproducens, Bacillus cereus, and Bacillus safensis.…”

“…Likewise, some VOCs synthesized by B. subtilis PPCB001 have helped to evaluate its antagonistic activity and it was found that B. subtilis PPCB001 reduces the growth of one of the imperfect fungi, which is called Penicillium crustosum [29]. Additionally, the GC-MS analysis of three bacterial isolates of Bacillus subtilis Md1-42, Bacillus subtilis O-3, and Bacillus subtilis Khozestan2 samples proved the presence of phenol, benzoic acid, 1,2benzenedicarboxylic acid, bis(2-methylpropyl), methoxyphenyl-oxime, and benzaldehyde, which are known for their antimicrobial and other properties [30].…”

The bacterial succession and its role in flavor compounds formation during the fermentation of cigar tobacco leaves

“…Furthermore, Bacillus showed a positive correlation with the accumulation of benzaldehyde, indicating that it may contribute to the almond and cherry flavor of tobacco smoke. On one hand, Bacillus may facilitate the enzymatic conversion of phenylalanine to phenylpyruvic acid, which is further decarboxylated to generate benzaldehyde (Mathatheeranan et al 2023 ); on the other hand, Bacillus has demonstrated its metabolic capacity to produce benzaldehyde, suggesting its involvement as a potential source of benzaldehyde (Koilybayeva et al 2023 ). Moreover, Microbacterium displayed a positive correlation with 3,4-methyl-2,5-furanone, guaiacol, linalool, keto-isophorone, and β-cyclocitral in Sichuan tobacco leaves, these compounds exhibit desirable sensory characteristics, such as floral and fruity aroma, thereby suggesting that Microbacterium may contribute to the floral and fruity fragrance of tobacco.…”

Characterization and evaluation of Bacillus subtilis GYUN-2311 as a biocontrol agent against Colletotrichum spp. on apple and hot pepper in Korea

“…The goal of this study is to investigate the effectiveness of a biological control agent (BCA) against anthracnose-causing fungus in apples and hot peppers, as well as growth-promoting capability of the PGPR strain. Bacillus species are common bacteria with the potential to produce a wide spectrum of antibiotics ( Koilybayeva et al, 2023 ). These antibiotics can be used to control plant diseases instead of synthetic pesticides and chemical fertilizers.…”