Evaluation of the probiotic characteristics of Bacillus species isolated from different food sources

Nithya, V.; Halami, Prakash M.

doi:10.1007/s13213-012-0453-4

Cited by 92 publications

(61 citation statements)

References 42 publications

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“…The present results showed that Bacillus isolates survived well even at the higher bile concentration (2.0%) than that of the bile concentrations (0.4, 0.3, 0.2 and 0.1%) used in earlier study (El-Naggar, 2004). The variability in response to bile salt tolerance is in agreement with the earlier report (Nithya and Halami, 2012).…”

Section: Bile Tolerance To Simulated Bile Concentrations Of the Humansupporting

confidence: 92%

Functional Properties of Spore-Forming Bacillus Strains: Pre-requisite for Probiotic Functions

Haldar¹,

Gandhi²,

Mazumdar³

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Bile Tolerance To Simulated Bile Concentrations Of the Humansupporting

confidence: 92%

Functional Properties of Spore-Forming Bacillus Strains: Pre-requisite for Probiotic Functions

Haldar¹,

Gandhi²,

Mazumdar³

2017

Int.J.Curr.Microbiol.App.Sci

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“…Auto-aggregation was performed according to the methods described by Nithya and Halami (2013) with slight modifications. Bacillus cultures grown overnight were harvested by centrifugation, washed twice, and resuspended in a phosphate buffered saline (PBS, pH 7.2) followed by a turbidity measurement at 600 nm (OD i ).…”

Section: Cellular Auto-aggregation and Co-aggregation Assaymentioning

confidence: 99%

A novel probiotic <i>Bacillus siamensis</i> B44v isolated from Thai pickled vegetables (<i>Phak-dong</i>) for potential use as a feed supplement in aquaculture

Meidong

Doolgindachbaporn

Jamjan

et al. 2017

J. Gen. Appl. Microbiol.

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The use of probiotic bacteria to control bacterial infection in farmed fish is of clear practical interest. The aims of this study were to isolate and select a probiotic Bacillus sp. and to evaluate the effects of its supplementation on the growth and disease resistance of hybrid catfish. Bacillus siamensis strain B44v, selectively isolated from Thai pickled vegetables (Phak-dong), displayed a high potential as a probiotic in catfish culture. This bacterium produced a bacteriocin-like substance and exhibited a broad-spectrum antibacterial activity inhibiting both Gram-positive and Gram-negative bacteria, especially the fish pathogens Aeromonas hydrophila and Streptococcus agalactiae. The susceptibility to all 14 antibiotics tested implies its less possibility to be the antibiotic-resistant bacterium.

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“…Probiotic LAB must survive through the harsh GIT environments e.g. low gastric pH, exposure to bile and pancreatic juices in the upper small intestine, to exert its beneficial effects [24]. The selected 11 phytase-producing LAB isolates tolerated acidic pH (2.0), bile salt (0.2-0.4 %), NaCl (4-8 %), and phenol (0.4-0.6 %) albeit at different levels.…”

Section: Resultsmentioning

confidence: 99%

Phytase-Producing Potential and Other Functional Attributes of Lactic Acid Bacteria Isolates for Prospective Probiotic Applications

Andrabi

Bhat

Gupta

et al. 2016

Probiotics & Antimicro. Prot.

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Wide variations among multifaceted-health benefitting attributes of probiotics fueled investigations on targeting efficacious probiotics. In the current study, lactic acid bacteria (LAB) isolated from poultry gut, feces of rat, chicken, human infants, and fermented foods were characterized for desired probiotic functional properties including the phytase-producing ability which is one of the wanted characteristics for probiotics for potential applications for upgrading animal nutrition, enhancing feed conversion, and minimizing anti-nutritional properties. Among 62 LAB isolates Weissella kimchii R-3 an isolate from poultry gut exhibited substantial phytase-producing ability (1.77 U/ml) in addition to other functional probiotic characteristics viz. hydrophobicity, autoaggregation, coaggregation with bacterial pathogens, and antimicrobial activity against pathogens. Survival of W. kimchii R-3 cells (in free and calcium alginate encapsulated state) was examined sequentially in simulated gastric and intestinal juices. Encapsulated cells exhibited better survival under simulated gut conditions indicating that encapsulation conferred considerable protection against adverse gut conditions. Furthermore, simulated gastric and intestinal juices with pepsin and pancreatin showed higher survival of cells than the juices without pepsin and pancreatin. W. kimchii R-3 due to its significant functional probiotic attributes may have prospective for commercial applications in human/animal nutrition.

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Evaluation of the probiotic characteristics of Bacillus species isolated from different food sources

Cited by 92 publications

References 42 publications

Functional Properties of Spore-Forming Bacillus Strains: Pre-requisite for Probiotic Functions

Functional Properties of Spore-Forming Bacillus Strains: Pre-requisite for Probiotic Functions

A novel probiotic <i>Bacillus siamensis</i> B44v isolated from Thai pickled vegetables (<i>Phak-dong</i>) for potential use as a feed supplement in aquaculture

Phytase-Producing Potential and Other Functional Attributes of Lactic Acid Bacteria Isolates for Prospective Probiotic Applications

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