A newly-isolated Bacillus subtilis BSC35 produces bacteriocin-like inhibitory substance with high potential to control Clostridium perfringens in food

Hyun, Woo Bin; Kang, Hai Seong; Lee, Jae Won; Abraha, Haftom Baraki; Kim, Kwang Pyo

doi:10.1016/j.lwt.2020.110625

“…What is noteworthiness is that products of bacteriocins and bacteriocin-like inhibitory substances have been identifed in a number of B. subtilis strains. Most bacteriocins produced by B. subtilis bacteria actively inhibit the growth of pathogenic bacteria [59,60]. Te external bacteriostatic test indicates bacteriocin of B. subtilis has inhibitory activity against Gram-negative pathogenic bacteria (E. coli and S. typhimurium) and Gram-positive pathogenic bacteria (S. aureus) [61,62].…”

Section: Discussionmentioning

confidence: 99%

Probiotic Effects of Bacillus subtilis on Growth Performance and Intestinal Microecological Balance of Growing-to-Finishing Pigs

Li

¹

,

Liu

²

,

Liu

³

et al. 2023

Journal of Food Biochemistry

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The present study investigated the growth performance, immune status, gut morphology, and gut microflora modulation in growing-to-finishing pigs (n = 72; 24 pigs/group) after dietary supplementation with Bacillus subtilis (B. subtilis; two groups (experiment 1 (E1) and experiment 2 (E2): 63 and 98 days, respectively) and control (Ct, basal diet). The results revealed that both 1–98 d and 1–63 d groups significantly improved growth performance, including an increase in midtest body weight (MBW) P = 0.0114 , final body weight (FBW) P < 0.0001 , and average daily gain (ADG) P < 0.0001 and a decrease in the ratio of feed to gain (F/G) P < 0.0001 . There was an increase in serum IgG and SOD levels after supplementation with B. subtilis P = 0.0074 . Furthermore, B. subtilis potentiated the integrity of intestinal morphology (villus height (VH) P < 0.0001 and villus height/crypt depth (VH/CD) P = 0.0009 ) in growing-to-finishing pigs. The LEfSe analysis identified 11 and 13 biomarkers in the fecal samples of the 1–63 d group and 1–98 d, respectively. The gut microflora alterations of growth-finishing pigs suggested that dietary B. subtilis could promote gut health by altering the relative abundances of different bacterial communities. A correlation analysis showed that B. subtilis could regulate the functional network of the intestine microflora and their interactions with its host. Taken together, dietary B. subtilis supplementation had a positive influence on the growth performance, gut health, and the composition of gut microorganisms, suggesting that B. subtilis can be used as a functional probiotic candidate for application in the production of growing-to-finishing pigs. Practical Applications. The addition of probiotics in the diet can modulate intestinal health, improve the digestibility of nutrients, and thus, help improve the nutrient utilization and production performance of pigs. It is one of the ideal substitutes for antibiotics. This study will help us understand the function of B. subtilis in the regulation of pig intestinal health, so as to provide scientific basis for the rational use of probiotics in the future pig industry.

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“…The thermostability of the strain L. brevis CNTA 1374 at 121 • C was not supported by Qadi et al [87], who did not describe any antimicrobial activity after a treatment of 121 • C for 15 min of another strain of L. brevis. Lastly, Hyun et al [88] described the thermal stability of the BLIS produced by strain B. subtilis BSC35 after a heat treatment of 121 • C for 15 min against C. perfringens, and Wei et al [56] highlighted the stability of the activity exhibited by the bacteriocin subtilin JS-4 from B. subtilis.…”

Section: Thermal Stability Of the Cell-free Supernatantsmentioning

confidence: 99%

Lactic Acid Bacteria and Bacillus subtilis as Potential Protective Cultures for Biopreservation in the Food Industry

Garin-Murguialday,

Espina,

Virto

et al. 2024

Applied Sciences

0

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The use of bacteria and/or their compounds is an alternative to the use of positive-list additives that the food industry is using as a tool to meet consumer demands for more natural, long-shelf-life, and healthy products, in short, to offer clean label foods. The aim of this study is to investigate the suitability of cell-free supernatants (CFSs) from Qualified Presumption of Safety strains as bioprotective cultures. Out of an initial screening panel of about 200 isolates, strains Pediococcus acidilactici CNTA 1059, Lactiplantibacillus plantarum CNTA 600, Levilactobacillus brevis CNTA 1374, and Bacillus subtilis CNTA 517 demonstrated strong antimicrobial activity against, especially, Gram-positive bacteria. The CFSs of these four strains showed minimum inhibitory concentration values between 0.15% and 5% against Listeria monocytogenes and Lentilactobacillus parabuchneri. None of the four selected strains exhibited acquired resistance to target antibiotics, and the non-toxigenicity of all the CFSs was demonstrated. In the case of the three lactic acid bacteria, the presence of bacteriocin-like inhibitory substances was confirmed following the decline in antimicrobial activity due to treatment with proteases. Regarding B. subtilis, biosynthetic gene clusters for different bacteriocin-like substances, including protease-resistant lipoproteins, were found via whole-genome sequencing. In addition, all of the CFSs exhibited stable antimicrobial activity at a wide range of temperatures (70–121 °C) used for the pasteurization and sterilization of food products, with a loss of antimicrobial activity ranging from 3% to 28%. These results point to the possibility that CFSs from these strains could be used in the food industry as a biocontrol tool to develop new products.

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“…In contrast, Jawan et al [31] suggest that BLIS from L. lactis Gh1 inhibits the growth of L. monocytogenes and can be used in the food industry as functional foods for the preparation of starter culture and probiotic products. In addition, BLIS from B. subtilis BSC35 inhibits Clostridium perfringens; therefore, it can be used to control C. perfringens in fermented foods [32]. Unfortunately, many factors cause a reduction in BLIS antimicrobial activity affecting the efficacy of bacteriocins.…”

Section: Ribosomally Synthesized Antimicrobial Peptides (Bacteriocins) and Bacteriocin-like Inhibitory Substances (Blis)mentioning

confidence: 99%

A Review on Microbial Products and Their Perspective Application as Antimicrobial Agents

Rani

¹

,

Saini

²

,

Bast

³

et al. 2021

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Microorganisms including actinomycetes, archaea, bacteria, fungi, yeast, and microalgae are an auspicious source of vital bioactive compounds. In this review, the existing research regarding antimicrobial molecules from microorganisms is summarized. The potential antimicrobial compounds from actinomycetes, particularly Streptomyces spp.; archaea; fungi including endophytic, filamentous, and marine-derived fungi, mushroom; and microalgae are briefly described. Furthermore, this review briefly summarizes bacteriocins, halocins, sulfolobicin, etc., that target multiple-drug resistant pathogens and considers next-generation antibiotics. This review highlights the possibility of using microorganisms as an antimicrobial resource for biotechnological, nutraceutical, and pharmaceutical applications. However, more investigations are required to isolate, separate, purify, and characterize these bioactive compounds and transfer these primary drugs into clinically approved antibiotics.

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A newly-isolated Bacillus subtilis BSC35 produces bacteriocin-like inhibitory substance with high potential to control Clostridium perfringens in food

Cited by 12 publications

References 26 publications

Probiotic Effects of Bacillus subtilis on Growth Performance and Intestinal Microecological Balance of Growing-to-Finishing Pigs

Probiotic Effects of Bacillus subtilis on Growth Performance and Intestinal Microecological Balance of Growing-to-Finishing Pigs

Lactic Acid Bacteria and Bacillus subtilis as Potential Protective Cultures for Biopreservation in the Food Industry

A Review on Microbial Products and Their Perspective Application as Antimicrobial Agents

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