Molecular Characterization of the Probiotic Strain Bacillus cereus var. toyoi NCIMB 40112 and Differentiation from Food Poisoning Strains

Abstract

Bacillus cereus var. toyoi strain NCIMB 40112 (Toyocerin), a probiotic authorized in the European Union as feed additive for swine, bovines, poultry, and rabbits, was characterized by DNA fingerprinting applying pulsed-field gel electrophoresis and multilocus sequence typing and was compared with reference strains (of clinical and environmental origins). The probiotic strain was clearly characterized by pulsed-field gel electrophoresis using the restriction enzymes Apa I and Sma I resulting in unique DNA patterns. The comparison to the clinical reference strain B. cereus DSM 4312 was done with the same restriction enzymes, and again a clear differentiation of the two strains was possible by the resulting DNA patterns. The use of the restriction enzymes Apa I and Sma I is recommended for further studies. Furthermore, multilocus sequence typing analysis revealed a sequence type (ST 111) that was different from all known STs of B. cereus strains from food poisoning incidents. Thus, a strain characterization and differentiation from food poisoning strains for the probiotic strain was possible.

Identificación de Bacillus toyonensis en heces de ganado cebú en el Departamento de Sucre, Colombia

“…Medias para halos de inhibición (mm) por cepas acido lácticas, nutritivo y levaduras frente a Salmonella spp., y E. coli. rante muchos años esta cepa ha sido objeto de numerosos estudios para demostrar su naturaleza no toxigénica en la producción industrial (Trapecar et al, 2011;Williams et al, 2009), así como estudios de identificación molecular para diferenciar BCT-7112 T de cepas de intoxicación alimentaria (Klein, 2011;Mietke et al, 2010;Pecoraro y Bucher, 2002).…”

Effect of relevant environmental factors for food preservation and molecular identification (High Resolution Melting) of Bacillus cereus group

“…B. cereus sensu stricto strains are commonly present in food causing spoilage and food-borne diseases, generally mild and of short duration. This microorganism is also an opportunistic pathogen able to contaminate mammalian tissues resulting in systemic and local infections (Kotiranta et al, 2000) and is used as animal probiotics (Klein, 2011) or as a plant symbiont (Stabb et al, 1994). B.…”