Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce

Lee, Sangki; Lee, Joongjae; Jin, Yong-Ik; Jeong, Jae Hoon; Chang, Yoon Hyuk; Lee, Youngseung; Jeong, Yoonhwa; Kim, Misook

doi:10.1016/j.lwt.2016.08.040

Cited by 84 publications

(72 citation statements)

References 41 publications

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“…Therefore, the enzyme production by KCCM 43270 was further examined (Supporting Information, Table S2). It exhibited alkaline phosphatase, esterase (C4), esterase lipase (C8), acid phosphatase, naphtol‐AS‐BI‐phosphohydrolase, similar to other previously reported Bacillus strains (Lee et al, ). Additionally, the isolate also showed glucosidase and β‐galactosidase activity.…”

Section: Resultssupporting

confidence: 88%

Autochthonous Bacillus licheniformis: Probiotic potential and survival ability in low‐fishmeal extruded pellet aquafeed

et al. 2018

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In recent years, Bacillus spp. have garnered attention as probiotic supplements in aquafeed owing to the production of heat stable and low pH resistant spores. Herein, we isolated and characterized an autochthonous Bacillus licheniformis KCCM 43270 from the intestine of olive flounder ( Paralichthys olivaceus ) for supplementation in low‐fishmeal extruded aquafeeds. The KCCM 43270 was screened based on amylase, protease, cellulase, and lipase as well as non‐hemolytic activities. The isolate was able to grow in carboxymethyl cellulose (CMC), xylan, and soybean meal (SBM) when used as a single carbon source in the minimal nutrient M9 medium. The KCCM 43270 spores displayed complete survival in acid (pH 2.5) and bile (0.3%, w/v) for 3 hr, strong biofilm formation, and nearly 50% adhesion with intestinal mucus. The spores of the isolate also showed significant survival ability at 80, 90, 100°C for 60, 30, and 1 min, respectively. In addition, the spores in a blend of SBM complex carrier showed significant heat stability at 120°C for 5 min and under different drying conditions. Furthermore, the spores also survived the extrusion process during low‐fishmeal aquafeed manufacturing, implying the potential application of B. licheniformis KCCM 43270 in aquafeed industry.

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Section: Resultssupporting

confidence: 88%

Autochthonous Bacillus licheniformis: Probiotic potential and survival ability in low‐fishmeal extruded pellet aquafeed

et al. 2018

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“…amyloliquefaciens HTI-19 and B. subtilis HTI-23, which are associated with fermentation products, were successfully isolated from stingless bee honey. These species, together with B. methylotrophicus, B. safensis, and B. vallismortis, have been previously detected in A. mellifera honey, Korean traditional soy sauce, and the fermented seed condiment Kantong [8,43,44]. In fact, an assessment of cultivable microorganisms in honey has reported B. amyloliquefaciens to be the most prevalent strain among 13 species isolated from 38 honeys [45].…”

Section: Discussionmentioning

confidence: 97%

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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“…Various species of Bacillus also have been tested as DFMs on the basis of their ability to inhibit pathogens by producing antimicrobials (13)(14)(15). Bacillus has the added advantage as a DFM of producing spores that are resistant to low pH, bile salts, and other harsh conditions of the gastric environment (16)(17)(18)(19). In poultry, multiple strains of B. subtilis have been used as DFMs to promote growth, immunity, and overall gut health (11,12).…”

Section: Introductionmentioning

confidence: 99%

Dietary Supplementation With Bacillus subtilis Direct-Fed Microbials Alters Chicken Intestinal Metabolite Levels

Park

Zimmerman²,

Smith³

et al. 2020

Front. Vet. Sci.

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Direct-fed microbials (DFMs) are dietary supplements containing live microorganisms which confer a performance and health benefit to the host, but the mechanisms are unclear. Here, a metabolomics approach was used to identify changes in intestinal metabolite levels in chickens fed an unsupplemented diet or a diet supplemented with B. subtilis strain 1781 or strain 747. Body weight gains of chickens fed the B. subtilis-supplemented diets were increased up to 5.6% in the B. subtilis 1781 group and 7.6% in the B. subtilis 747 group compared with chickens fed the unsupplemented diet. Compared with unsupplemented controls, the levels of 83 metabolites were altered (p < 0.05) (25 increased, 58 decreased) in chickens given the B. subtilis 1781-supplemented diet, while 50 were altered (p < 0.05) (12 increased, 38 decreased) with the B. subtilis 747-supplemented diet. Twenty-two metabolites were altered (p < 0.05) (18 increased, 4 decreased) in the B. subtilis 1781 vs. B. subtilis 747 groups. A random forest analysis of the B. subtilis 1781 vs. control groups gave a predictive accuracy of 87.5%, while that of the B. subtilis 747 vs. control groups was 62.5%. A random forest analysis of the B. subtilis 1781 vs. B. subtilis 747 groups gave a predictive accuracy of 75.0%. Changes in the levels of these intestinal biochemicals provided a distinctive biochemical signature unique to each B. subtilis-supplemented group, and were characterized by alterations in the levels of dipeptides (alanylleucine, glutaminylleucine, phenylalanylalanine, valylglutamine), nucleosides (N1-methyladenosine, N6-methyladenosine, guanine, 2-deoxyguanosine), fatty acids (sebacate, valerylglycine, linoleoylcholine), and carbohydrates (fructose). These results provide the foundation for future studies to identify biochemicals that might be used to improve poultry growth performance in the absence of antibiotic growth promoters.

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Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce

Cited by 84 publications

References 41 publications

Autochthonous Bacillus licheniformis: Probiotic potential and survival ability in low‐fishmeal extruded pellet aquafeed

Autochthonous Bacillus licheniformis: Probiotic potential and survival ability in low‐fishmeal extruded pellet aquafeed

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

Dietary Supplementation With Bacillus subtilis Direct-Fed Microbials Alters Chicken Intestinal Metabolite Levels

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