Bacillus subtilis Strain VITNJ1 Potential Probiotic Bacteria in the Gut of Tilapia (Oreochromis niloticus) are Cultured in Floating Net, Maninjau Lake, West Sumatra

Efendi, Yempita; Yusra, -

doi:10.3923/pjn.2014.710.715

Cited by 7 publications

(6 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The involvement of Bacillus species in fermented fish products is inseparable from the presence of these bacteria in raw materials (fresh fish) as indigenous bacteria. This bacterium is common in fresh fish such as tilapia [12], sardine and shrimp [13].…”

Section: Identification Of Protease Producing Bacteriamentioning

confidence: 99%

Isolation and identification of protease producing bacteria from belacan depik, a traditional fermented fish of the Gayo tribe

Muzaifa

Murlida

Nilda

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Belacan depik is one of typical fermented fish product of the Gayo people. As a fermented product, scientific studies on microorganisms are still very limited. This study aims to isolate, characterize and identify bacteria from belacan depik especially those that capable of breaking down protein. This research is an exploratory research with implementation stages including the manufacture of belacan depik, isolation and characterization of bacteria, screening of protease producing bacteria and molecular identification. Four pure isolates were obtained at the isolation stage with varying morphological and biochemical characteristics. The screening results showed that only two isolates were able to break down the protein which was indicated by the formation of a halo zone during the test. These two bacteria were identified molecularly as Bacillus subtilis strain JS32V and Staphylococcus hominis strain OsEnb_ALM_C9. These two isolates need further confirmation of their ability as starters in improving the quality of belacan depik.

show abstract

Section: Identification Of Protease Producing Bacteriamentioning

confidence: 99%

Isolation and identification of protease producing bacteria from belacan depik, a traditional fermented fish of the Gayo tribe

Muzaifa

Murlida

Nilda

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…The samples were spread plated and streaked on GSP agar plate to get the pure culture and the morphology of the colony is observed. As a result, colonies were found to be circular and irregular in shape, white to creamish in colour and measured to be 1-3 mm in size mostly, and the optimum temperature of Bacillus strains in order to grow was between 30-37 °C [13]. In opposite, in anaerobe production, there was only one Bacillus strain growing and taking a very longer time for growing but staying for only a short life compared to aerobe production because Bacillus species including Bacillus subtilis can be obligated in both conditions-aerobes (mostly) and anaerobes (rarely and stay in short life) according to the existing publications [7].…”

Section: Identification From Isolated Bacteriocin Producing By Bacillmentioning

confidence: 99%

Application of Antimicrobial Bacillus subtilis Strain as a Starter Culture to Improve Qualities and Safety of Fermented Soybean (SIENG) Produced in Cambodia

Sopheap¹,

Thavrak²,

Buntong³

et al. 2019

JFSE

View full text Add to dashboard Cite

Fermented foods play a very important role in Cambodian health and nutrition, as well as other developing countries where food preservation methods may be limited. SIENG, a Khmer fermented soybean product, naturally contains both beneficial and pathogenic microorganisms. Traditional fermentation that relies on natural microbial flora and environmental conditions results in variable product quality and can lead to spoilage. A starter culture such as Bacillus subtilis can ensure the safety and stability of the products. The objective of this study is to control the growth of Gram positive pathogens contaminated into traditional fermented soybean (SEING) by using antimicrobial Bacillus subtilis isolated from the same kind of food. Out of 120 SIENG samples, 49 B. cereus strains were isolated, and 12 of B. cereus were positively synthesized compared with the lyophilized control enterotoxin. Two of these strains (BTM8-7 and BTM8-8) produced high levels of enterotoxin. We identified five Bacillus strains with the ability to fight against indicator pathogenic microorganisms. Among the five strains, B. CeM6-2 had the highest activity level against Lactobacillus plantrum ATCC 8014 and the largest diameter. B. CeM6-2 tolerated up to 20 h at 30 °C and 22 h at 37 °C. In testing the strains with PK and PK-PMSF enzymes, bacteriocin produced by the strain B. CeM6PK untreated and B. CeM6-2PK-PMSF had a significantly stronger ability to suppress all the pathogenic indicators from 0 h to 47 h compared to the B. CeM6-2PK. Moreover, CeM6-2 outperformed the Miyagino strains, as it actively produced bacteriocin that fought against all four indicator strains of Gram positive and lactic acid groups, especially against Listeria monocytogenes, Streptococcus pyrogene, Leuconostoc mesenterids and L. plantarum, from 0 h-58 h and 0 h-40 h at 35 °C. CeM6-2 (1%) strain had the highest ability to fight against B. cereus at 24 h and at 34 h to 44 h incubation as well. CeM6-2 (10:0 mL) and CeM6-2 (9:1 mL) have the strongest ability to fight against B. cereus at room temperature (48 h and 72 h). The longer incubation and time at room temperature produce the highest level of bacteriocin. Thus, bacteriocins produced by B. CeM6-2 can be used as a preservative in food processing industries to avoid food spoilage even in higher temperatures and time.

show abstract

“…There were 2 kinds of Bacillus subtilis strains: (1) B. subtilis (Cambodia) and (2) Miyagino for control (Japan). Each strain were inoculated into a 20 mL of LB broth centrifuge tubes and placed on the incubator shaker at 35 °C , 16…”

Section: Apply the Bacteriocin To Control The Growth Of Gram Positivementioning

confidence: 99%

“…The samples were spread plated and streaked on GSP agar plate to get the pure culture and the morphology of the colony is observed. As a result, colonies were found to be circular in shape, white to creamish in colour and measured to be 1-3 mm in size mostly, and the optimum temperature of Bacillus strains in order to growth was between 30-37 °C [16], but, a well growth condition is 35 °C .…”

Section: Biochemical and Morphological Of Bacillus Strainsmentioning

confidence: 99%

Isolation, Characterization and Bio-Control Activities of Bacillus Subtilis from the Fermented Soybean in Cambodia

Sopheap¹,

Inatsu²,

Thavrak³

et al. 2018

JFSE

View full text Add to dashboard Cite

The objective of this study was to isolate Bacillus subtilis produced Bacteriocin from Khmer traditional fermented soybean to control the growth of pathogenic bacteria from 120 SIENG samples from 9 different local open markets in Phnom Penh, 1 local open market and 2 local producers in Kandal province in Cambodia. 119 out of 120 samples were positive with Bacillus subtilis strains. Fifteen of these isolated strains exhibited antimicrobial activity to Lactobacillus plantarum by agar well diffusion assay and one of them (CeM6-7 strain) exhibited strongest antimicrobial activity. The filtered supernatant of this strain also suppressed the growth of several Gram-positive pathogens (such as Staphylococcus aureus) or lactic acid bacteria in broth. The filtrate could also suppress the growth of L. plantarum inoculated into soymilk. Antimicrobial B. subtilis strain CeM6-7 is thought to be applicable for making a starter culture to produce much safe fermented soybean foods by suppressing the growth of naturally contaminated B. cereus or S. aureus during production. In addition, the use of this starter culture may contribute to prevent spoilage or quality loss of soybean products caused by the over growth lactic acid bacteria or other Gram-positive bacteria.

show abstract

Bacillus subtilis Strain VITNJ1 Potential Probiotic Bacteria in the Gut of Tilapia (Oreochromis niloticus) are Cultured in Floating Net, Maninjau Lake, West Sumatra

Cited by 7 publications

References 12 publications

Isolation and identification of protease producing bacteria from belacan depik, a traditional fermented fish of the Gayo tribe

Isolation and identification of protease producing bacteria from belacan depik, a traditional fermented fish of the Gayo tribe

Application of Antimicrobial Bacillus subtilis Strain as a Starter Culture to Improve Qualities and Safety of Fermented Soybean (SIENG) Produced in Cambodia

Isolation, Characterization and Bio-Control Activities of Bacillus Subtilis from the Fermented Soybean in Cambodia

Contact Info

Product

Resources

About