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Evaluation of Bacillus Species as Probiotics (Turkish with English Abstract)

Year 2013, Volume: 38 Issue: 4, 247 - 254, 01.08.2013

Abstract

Due to the beneficial effects to health, probiotics have started to increasingly use as food supplement or for the treatment of infectious disease as well as in various food products, and this has led the researchers to make new studies. Bacillus species can show probiotic properties via their spores and metabolites (enzyme, antimicrobial substances etc.), and with these features, they attract the attention of researchers. Recently, several studies have been carried out related to evaluation of these species as probiotics and it is particularly investigated whether these bacteria are safe to use by human. In this study, behavior of Bacillus species in gastrointestinal tract, their mechanisms of action as probiotics, and their possibilities of usage were reviewed.

References

  • Anonymous 2006. FAO/WHO. Probiotics in Food. Health and nutritional properties and guidelines for evaluation. World Health Organization/Food and Agriculture Organization of the United Nations, Rome.
  • Makinen K, Berger B, Bel-Rhlid R, Ananta E. 2012. Science and technology for the mastership of probiotic applications in food products. J Biotechnol, 162 (4):356-365.
  • Cruz AG, Faria JAF, Van Dender AGF. 2007. Packaging system and probiotic dairy foods. Food Res Int, 40: 951-956.
  • Singh K, Kallali B, Kumar A, Thaker V. 2011. Probiotics: A review. Asian Pac J Trop Biomed, 1 (2): S287-S290.
  • Shortt C. 1999. The probiotic century: Historical and current perspectives. Trends Food Sci Technol, 10: 411-417
  • Kılıç S. 2001. Süt Endüstrisinde Laktik Asit Bakterileri. Ege Üniversitesi Ziraat Fakültesi Yayınları No: 542, ‹zmir, Türkiye, 451 s.
  • Elahi S, Farnell P, Thurlow KJ, Scotti C, Varnam AH. 2008. Referee analysis of probiotic food supplements. Food Control, 19: 925-929.
  • Eckburg PB, Bik EM, Bernstein CN, Purdom E, Dethlefsen L, Sargent M, Gill SR, Nelson KE, Relman DA. 2005. Diversity of the human intestinal microbial flora. Science, 308: 1635-1638.
  • Kavas ST. 2007. Probiyotik mikroorganizmaların gastrointestinal sistem uyumlulu¤u ve enterik patojenlere etkisi. Pamukkale Üniversitesi Tıp Fakültesi Uzmanlık Tezi, Denizli, Türkiye, 59 s.
  • Desphande G, Rao S, Patole S. 2011. Progress in the field of probiotics: year 2011. Curr Opin Gastroen, 27: 13-18.
  • Sanders ME, Morelli L, Tompkins TA. 2003. Sporeformers as human probiotics: Bacillus, Sporolactobacillusand Brevibacillus. Compr Rev Food Sci, F 2: 101-110.
  • Patel AK, Ahire JJ, Pawar SP, Chaudhari BL, Chincholkar SB. 2009. Comparative accounts of probiotic characteristics of Bacillus spp. isolated from food wastes. Food Res Int, 42: 505-510.
  • Logan NA, Berkeley RCW. 1984. Identification of Bacillus strains using the API system. J Gen Microbiol, 130: 1871-1882.
  • Piggot PJ, Hilbert DW. 2004. Sporulation of Bacillus subtilis. Curr Opin Microbiol, 7: 579-586.
  • Setlow P. 2003. Spore germination. Curr Opin Microbiol, 6: 550-556.
  • Bezkorovainy A. 2001. Probiotics: determinants of survival and growth in the gut. Am J Clin Nutr, 73: 399S-405S.
  • Endres JR, Clewell A, Jade KA, Farber T, Hauswirth J, Schauss AG. 2009. Safety assessment of a proprietary preparation of a novel probiotic, Bacillus coagulans, as a food ingredient. Food Chemic Toxicol, 47: 1231-1238.
  • Donkor ON, Henriksson A, Vasilyevic T, Shah, NP. 2006. Effect of acidification on the activity of probiotics in yoghurt. Int Dairy J, 16: 1181-1189. 19. fiener A. 2009. Serbest ve mikroenkapsüle probiyotik bakterilerin ticari dondurma üretiminde kullanılabilirli¤i üzerine bir arafltırma. Doktora Tezi, Hacettepe Üniversitesi Fen Bilimleri Enstitüsü, 156 ss, Ankara.
  • Sanders ME, Marco ML. 2010. Food formats for effective delivery of probiotics. Annu Rev Food Sci Technol, 1: 65-85.
  • Cutting SM. 2011. Bacillus probiotics. Food Microbiol, 28: 214-220.
  • Sorokulova IB, Pinchuk IV, Denayrolles M, Osipova IG, Huang JM, Cutting SM, Urdaci MC. 2008. The safety of two Bacillus probiotic strains for human use. Digest Dis Sci, 53: 954-963.
  • Hong HA, Duc LH, Cutting SM. 2005. The use of bacterial spore formers as probiotics. FEMS Microbiol Rev, 29: 813-835.
  • Lee YK, Salminen S. 1995. The coming age of probiotics. Trends Food Sci Technol, 6: 241-245.
  • Saarela M, Mogensen G, Fonde’n R, Matto J, Mattila-Sandholm T. 2000. Probiotic bacteria: safety, functional and technological properties. J Biotechnol, 84: 197-215.
  • Hong HA, To E, Fakhry S, Baccigalupi L, Ricca E, Cutting SM. 2009. Defining the natural habitat of Bacillusspore-formers. Res Microbiol, 160: 375-379.
  • Hong HA, Khaneja R, Tam NMK, Cazzato A, Tan S, Urdaci M, Brisson A, Gasbarrini A, Barnes I, Cutting SM. 2009. Bacillus subtilis isolated from the human gastrointestinal tract. Res Microbiol, 160: 134-143.
  • Clements LD, Streips UN, Miller BS. 2002. Differential proteomic analysis of Bacillus subtilis nitrate respiration and fermentation in defined medium. Proteomics, 2: 1724-1734.
  • Spinosa MR, Braccini TB, Ricca E, De Felice M, Morelli L, Pozzi G, Oggioni MR. 2000. On the fate of ingested Bacillus spores. Res Microbiol, 151: 361-368.
  • Casula G, Cutting SM. 2002. Bacillus probiotics: spore germination in the gastrointestinal tract. Appl Environ Microb, 68 (5): 2344-2352.
  • Cartman ST, La Ragione RM, Woodward MJ. 2008. Bacillus subtilis spores germinate in the chicken gastrointestinal tract. Appl Environ Microb, 74 (16): 5254-5258.
  • Jadamus A, Vahjen W, Simon O. 2001. Growth behaviour of a spore forming probiotic strain in the gastrointestinal tract of broiler chicken and piglets. Arch Anim Nutr, 54: 1-17.
  • Leser TD, Knarreborg A, Worm J. 2007. Germination and outgrowth of Bacillus subtilis and Bacillus licheniformis spores in the gastrointestinal tract of pigs. J Appl Microbiol, 104: 1025-1033.
  • Hoa TT, Duc LH, Isticato R, Baccigalupi L, Ricca E, Van PH, Cutting SM. 2001. Fate and dissemination of Bacillus subtilis spores in a murine model. Appl Environ Microb, 67 (9): 3819-3823.
  • Tam NKM, Uyen NQ, Hong HA, Duc LH, Hoa TT, Serra CR, Henriques AO, Cutting SM. 2006. The intestinal life cycle of Bacillus subtilis and close relatives. J Bacteriol, 188 (7): 2692-2700.
  • Baruzzi F, Quintieri L, Morea M, Caputo L. 2011. Antimicrobial compounds produced by Bacillusspp. and applications in food. In: Scien- ce against microbial pathogens: communicating current research and technological advances, Méndez-Vilas A (ed), Volume 1, FORMATEX Microbiology Series No 3, Spain, pp. 1102-1111.
  • Abriouel H, Franz CMAP, Omar NB, Galvez A. 2011. Diversity and applications of Bacillus bacteriocins. FEMS Microbiol Rev, 35: 201-232.
  • Lee KH, Jun KD, Kim WS, Paik HD. 2001. Partial characterization of polyfermenticin SCD, a newly identified bacteriocin of Bacillus polyfermenticus. Lett Appl Microbiol, 32: 146-151. 41. Hyronimus B, Le Marrec C, Urdaci MC. 1998. Coagulin, a bacteriocin-like inhibitory substance produced by Bacillus coagulans I4. J Appl Microbiol, 85: 42-50.
  • Urdaci MC, Bressollier P, Pinchuk I. 2004. Bacillus clausiiprobiotic strains: antimicrobial and immunomodulatory activities. J Clin Gastroenterol, 38 (6): 86-90.
  • Hosoi T, Ametani A, Kiuchi K, Kaminogawa S. 2000. Improved growth and viability of lactobacilli in the presence of Bacillus subtilis (natto), catalase, or subtilisin. Can J Microbiol, 46 (10): 892-897.
  • Bando N, Tsuji H, Hiemori M, Yoshizumi K, Yamanishi R, Kimoto M, Ogawa T. 1998. Quantitative analysis of Gly m Bd 28K in soybean products by a sandwich enzyme-linked immunosorbent assay. J Nutr Sci Vitaminol (Tokyo), 44 (5): 655-664.
  • Sato T, Yamada Y, Ohtani Y, Mitsui N, Murasawa H, Araki S. 2001. Production of menaquinone (vitamin K2)-7 by Bacillus subtilis. J Biosci Bioeng, 91 (1): 16-20.
  • Rhee KJ, Sethupathi P, Driks A, Lanning DK, Knight KL. 2004. Role of commensal bacteria in development of gut-associated lymphoid tissues and preimmune antibody repertoire. J Immunol, 172 (2): 1118-1124.
  • Severson KM. 2011. Bacterial stimulation of gut-associated lymphoid tissue development. ProQuest, UMI Dissertation Publishing, USA, 376 p.
  • Granum PE. 2003. Food Poisoning. In: Encyclopedia of Food Science and Nutrition, Caballero B, Trugo L, Finglas PM (ed), Elsevier Science, USA, pp 365-371.
  • Shugart LR. 2005. Bacillus cereus. In: Encyclopedia of Toxicology, Wexler P. (chief ed), Academic Press, UK, p 203.
  • Salkinoja-Salonen MS, Vuorio R, Andersson MA, Kampfer P, Andersson MC, Honkanen- Buzalski T, Scoging AC. 1999. Toxigenic strains of Bacillus licheniformisrelated to food poisoning. Appl Environ Microb, 66 (10): 4637-4645.
  • From C, Pukall R, Schumann P, Hormazabal V, Granum PE. 2005. Toxin-producing ability among Bacillus spp. outside the Bacillus cereus group. Appl Environ Microb, 71 (3): 1178-1183.
  • Duc LH, Hong HA, Barbosa TM, Henriques AO, Cutting SM. 2004. Characterization of Bacillus probiotics available for human use. Appl Environ Microb, 70 (4): 2161-2171.
  • Green DH, Wakeley PR, Page A, Barnes A, Baccigalupi L, Ricca E, Cutting SM. 1999. Characterization of two Bacillus probiotics. Appl Environ Microb, 65 (9): 4288-4291.
  • Hoa NT, Baccigalupi L, Huxham A, Smertenko A, Van PH, Ammendola S, Ricca E, Cutting SM. 2000. Characterization of Bacillus species used for oral bacteriotherapy and bacterioprophylaxis of gastrointestinal disorders. Appl Environ Microb, 66 (12): 5241-5247.
  • Anonymous 2013. Sustenex. http://www. cenova.com/sustenex.html (Eriflim tarihi 11.02.2013). 59. Khaneja R, Perez-Fons L, Fakhry S, Baccigalupi L, Steiger S, To E, Sandmann G, Dongs TC, Ricca E, Fraser PD, Cutting SM. 2010. Carotenoids found in Bacillus. J Appl Microbiol, 108: 1889-1902.
  • Sreekumar G, Krishnan S. 2010. Isolation and characterization of probiotic Bacillus subtilis SK09 from dairy effluent. Indian J Sci Technol, 3 (8): 863-866.
  • Hosoi T, Kiuchi K. 2008. Natto: A soybean food made by fermenting cooked soybeans with Bacillus subtilis (natto). In: Handbook of Fermented Functional Foods. Farnworth ER. (chief ed), CRC Press, Boca Raton, pp. 267-290.
  • Permpoonpattana P, Hong HA, Khaneja R, Cutting SM. 2012. Evaluation of Bacillus subtilis strains as probiotics and their potential as a food ingredient. Benef Microbes, 3 (2): 127-135.

Bacillus Türlerinin Probiyotik Olarak Değerlendirilmesi

Year 2013, Volume: 38 Issue: 4, 247 - 254, 01.08.2013

Abstract

Probiyotiklerin, sağlığa yararlı etkileri nedeniyle çeşitli gıda ürünlerinde kullanılmasının yanı sıra besin takviyesi olarak ya da enfeksiyon hastalıklarının tedavisi amacıyla da giderek daha fazla kullanılmaya başlanması, bu konuda araştırmacıları yeni çalışmalar yapmaya sevk etmiştir. Bacillus türleri, sporları ve ürettikleri metabolitleri (enzim, antimikrobiyal madde vs.) aracılığıyla probiyotik özellikler gösterebilmekte ve bu özellikleri ile araştırmacıların ilgisini çekmektedir. Son zamanlarda bunların probiyotik olarak değerlendirilmeleri ile ilgili çalışmalar yapılmakta ve özellikle de bu bakterilerin insanların kullanımı için güvenli olup olmadığı araştırılmaktadır. Bu çalışmada; Bacillus türlerinin gastrointestinal sistemdeki davranışı, probiyotik olarak etki mekanizmaları ve kullanım olanakları ile ilgili bilgiler derlenmiştir.

References

  • Anonymous 2006. FAO/WHO. Probiotics in Food. Health and nutritional properties and guidelines for evaluation. World Health Organization/Food and Agriculture Organization of the United Nations, Rome.
  • Makinen K, Berger B, Bel-Rhlid R, Ananta E. 2012. Science and technology for the mastership of probiotic applications in food products. J Biotechnol, 162 (4):356-365.
  • Cruz AG, Faria JAF, Van Dender AGF. 2007. Packaging system and probiotic dairy foods. Food Res Int, 40: 951-956.
  • Singh K, Kallali B, Kumar A, Thaker V. 2011. Probiotics: A review. Asian Pac J Trop Biomed, 1 (2): S287-S290.
  • Shortt C. 1999. The probiotic century: Historical and current perspectives. Trends Food Sci Technol, 10: 411-417
  • Kılıç S. 2001. Süt Endüstrisinde Laktik Asit Bakterileri. Ege Üniversitesi Ziraat Fakültesi Yayınları No: 542, ‹zmir, Türkiye, 451 s.
  • Elahi S, Farnell P, Thurlow KJ, Scotti C, Varnam AH. 2008. Referee analysis of probiotic food supplements. Food Control, 19: 925-929.
  • Eckburg PB, Bik EM, Bernstein CN, Purdom E, Dethlefsen L, Sargent M, Gill SR, Nelson KE, Relman DA. 2005. Diversity of the human intestinal microbial flora. Science, 308: 1635-1638.
  • Kavas ST. 2007. Probiyotik mikroorganizmaların gastrointestinal sistem uyumlulu¤u ve enterik patojenlere etkisi. Pamukkale Üniversitesi Tıp Fakültesi Uzmanlık Tezi, Denizli, Türkiye, 59 s.
  • Desphande G, Rao S, Patole S. 2011. Progress in the field of probiotics: year 2011. Curr Opin Gastroen, 27: 13-18.
  • Sanders ME, Morelli L, Tompkins TA. 2003. Sporeformers as human probiotics: Bacillus, Sporolactobacillusand Brevibacillus. Compr Rev Food Sci, F 2: 101-110.
  • Patel AK, Ahire JJ, Pawar SP, Chaudhari BL, Chincholkar SB. 2009. Comparative accounts of probiotic characteristics of Bacillus spp. isolated from food wastes. Food Res Int, 42: 505-510.
  • Logan NA, Berkeley RCW. 1984. Identification of Bacillus strains using the API system. J Gen Microbiol, 130: 1871-1882.
  • Piggot PJ, Hilbert DW. 2004. Sporulation of Bacillus subtilis. Curr Opin Microbiol, 7: 579-586.
  • Setlow P. 2003. Spore germination. Curr Opin Microbiol, 6: 550-556.
  • Bezkorovainy A. 2001. Probiotics: determinants of survival and growth in the gut. Am J Clin Nutr, 73: 399S-405S.
  • Endres JR, Clewell A, Jade KA, Farber T, Hauswirth J, Schauss AG. 2009. Safety assessment of a proprietary preparation of a novel probiotic, Bacillus coagulans, as a food ingredient. Food Chemic Toxicol, 47: 1231-1238.
  • Donkor ON, Henriksson A, Vasilyevic T, Shah, NP. 2006. Effect of acidification on the activity of probiotics in yoghurt. Int Dairy J, 16: 1181-1189. 19. fiener A. 2009. Serbest ve mikroenkapsüle probiyotik bakterilerin ticari dondurma üretiminde kullanılabilirli¤i üzerine bir arafltırma. Doktora Tezi, Hacettepe Üniversitesi Fen Bilimleri Enstitüsü, 156 ss, Ankara.
  • Sanders ME, Marco ML. 2010. Food formats for effective delivery of probiotics. Annu Rev Food Sci Technol, 1: 65-85.
  • Cutting SM. 2011. Bacillus probiotics. Food Microbiol, 28: 214-220.
  • Sorokulova IB, Pinchuk IV, Denayrolles M, Osipova IG, Huang JM, Cutting SM, Urdaci MC. 2008. The safety of two Bacillus probiotic strains for human use. Digest Dis Sci, 53: 954-963.
  • Hong HA, Duc LH, Cutting SM. 2005. The use of bacterial spore formers as probiotics. FEMS Microbiol Rev, 29: 813-835.
  • Lee YK, Salminen S. 1995. The coming age of probiotics. Trends Food Sci Technol, 6: 241-245.
  • Saarela M, Mogensen G, Fonde’n R, Matto J, Mattila-Sandholm T. 2000. Probiotic bacteria: safety, functional and technological properties. J Biotechnol, 84: 197-215.
  • Hong HA, To E, Fakhry S, Baccigalupi L, Ricca E, Cutting SM. 2009. Defining the natural habitat of Bacillusspore-formers. Res Microbiol, 160: 375-379.
  • Hong HA, Khaneja R, Tam NMK, Cazzato A, Tan S, Urdaci M, Brisson A, Gasbarrini A, Barnes I, Cutting SM. 2009. Bacillus subtilis isolated from the human gastrointestinal tract. Res Microbiol, 160: 134-143.
  • Clements LD, Streips UN, Miller BS. 2002. Differential proteomic analysis of Bacillus subtilis nitrate respiration and fermentation in defined medium. Proteomics, 2: 1724-1734.
  • Spinosa MR, Braccini TB, Ricca E, De Felice M, Morelli L, Pozzi G, Oggioni MR. 2000. On the fate of ingested Bacillus spores. Res Microbiol, 151: 361-368.
  • Casula G, Cutting SM. 2002. Bacillus probiotics: spore germination in the gastrointestinal tract. Appl Environ Microb, 68 (5): 2344-2352.
  • Cartman ST, La Ragione RM, Woodward MJ. 2008. Bacillus subtilis spores germinate in the chicken gastrointestinal tract. Appl Environ Microb, 74 (16): 5254-5258.
  • Jadamus A, Vahjen W, Simon O. 2001. Growth behaviour of a spore forming probiotic strain in the gastrointestinal tract of broiler chicken and piglets. Arch Anim Nutr, 54: 1-17.
  • Leser TD, Knarreborg A, Worm J. 2007. Germination and outgrowth of Bacillus subtilis and Bacillus licheniformis spores in the gastrointestinal tract of pigs. J Appl Microbiol, 104: 1025-1033.
  • Hoa TT, Duc LH, Isticato R, Baccigalupi L, Ricca E, Van PH, Cutting SM. 2001. Fate and dissemination of Bacillus subtilis spores in a murine model. Appl Environ Microb, 67 (9): 3819-3823.
  • Tam NKM, Uyen NQ, Hong HA, Duc LH, Hoa TT, Serra CR, Henriques AO, Cutting SM. 2006. The intestinal life cycle of Bacillus subtilis and close relatives. J Bacteriol, 188 (7): 2692-2700.
  • Baruzzi F, Quintieri L, Morea M, Caputo L. 2011. Antimicrobial compounds produced by Bacillusspp. and applications in food. In: Scien- ce against microbial pathogens: communicating current research and technological advances, Méndez-Vilas A (ed), Volume 1, FORMATEX Microbiology Series No 3, Spain, pp. 1102-1111.
  • Abriouel H, Franz CMAP, Omar NB, Galvez A. 2011. Diversity and applications of Bacillus bacteriocins. FEMS Microbiol Rev, 35: 201-232.
  • Lee KH, Jun KD, Kim WS, Paik HD. 2001. Partial characterization of polyfermenticin SCD, a newly identified bacteriocin of Bacillus polyfermenticus. Lett Appl Microbiol, 32: 146-151. 41. Hyronimus B, Le Marrec C, Urdaci MC. 1998. Coagulin, a bacteriocin-like inhibitory substance produced by Bacillus coagulans I4. J Appl Microbiol, 85: 42-50.
  • Urdaci MC, Bressollier P, Pinchuk I. 2004. Bacillus clausiiprobiotic strains: antimicrobial and immunomodulatory activities. J Clin Gastroenterol, 38 (6): 86-90.
  • Hosoi T, Ametani A, Kiuchi K, Kaminogawa S. 2000. Improved growth and viability of lactobacilli in the presence of Bacillus subtilis (natto), catalase, or subtilisin. Can J Microbiol, 46 (10): 892-897.
  • Bando N, Tsuji H, Hiemori M, Yoshizumi K, Yamanishi R, Kimoto M, Ogawa T. 1998. Quantitative analysis of Gly m Bd 28K in soybean products by a sandwich enzyme-linked immunosorbent assay. J Nutr Sci Vitaminol (Tokyo), 44 (5): 655-664.
  • Sato T, Yamada Y, Ohtani Y, Mitsui N, Murasawa H, Araki S. 2001. Production of menaquinone (vitamin K2)-7 by Bacillus subtilis. J Biosci Bioeng, 91 (1): 16-20.
  • Rhee KJ, Sethupathi P, Driks A, Lanning DK, Knight KL. 2004. Role of commensal bacteria in development of gut-associated lymphoid tissues and preimmune antibody repertoire. J Immunol, 172 (2): 1118-1124.
  • Severson KM. 2011. Bacterial stimulation of gut-associated lymphoid tissue development. ProQuest, UMI Dissertation Publishing, USA, 376 p.
  • Granum PE. 2003. Food Poisoning. In: Encyclopedia of Food Science and Nutrition, Caballero B, Trugo L, Finglas PM (ed), Elsevier Science, USA, pp 365-371.
  • Shugart LR. 2005. Bacillus cereus. In: Encyclopedia of Toxicology, Wexler P. (chief ed), Academic Press, UK, p 203.
  • Salkinoja-Salonen MS, Vuorio R, Andersson MA, Kampfer P, Andersson MC, Honkanen- Buzalski T, Scoging AC. 1999. Toxigenic strains of Bacillus licheniformisrelated to food poisoning. Appl Environ Microb, 66 (10): 4637-4645.
  • From C, Pukall R, Schumann P, Hormazabal V, Granum PE. 2005. Toxin-producing ability among Bacillus spp. outside the Bacillus cereus group. Appl Environ Microb, 71 (3): 1178-1183.
  • Duc LH, Hong HA, Barbosa TM, Henriques AO, Cutting SM. 2004. Characterization of Bacillus probiotics available for human use. Appl Environ Microb, 70 (4): 2161-2171.
  • Green DH, Wakeley PR, Page A, Barnes A, Baccigalupi L, Ricca E, Cutting SM. 1999. Characterization of two Bacillus probiotics. Appl Environ Microb, 65 (9): 4288-4291.
  • Hoa NT, Baccigalupi L, Huxham A, Smertenko A, Van PH, Ammendola S, Ricca E, Cutting SM. 2000. Characterization of Bacillus species used for oral bacteriotherapy and bacterioprophylaxis of gastrointestinal disorders. Appl Environ Microb, 66 (12): 5241-5247.
  • Anonymous 2013. Sustenex. http://www. cenova.com/sustenex.html (Eriflim tarihi 11.02.2013). 59. Khaneja R, Perez-Fons L, Fakhry S, Baccigalupi L, Steiger S, To E, Sandmann G, Dongs TC, Ricca E, Fraser PD, Cutting SM. 2010. Carotenoids found in Bacillus. J Appl Microbiol, 108: 1889-1902.
  • Sreekumar G, Krishnan S. 2010. Isolation and characterization of probiotic Bacillus subtilis SK09 from dairy effluent. Indian J Sci Technol, 3 (8): 863-866.
  • Hosoi T, Kiuchi K. 2008. Natto: A soybean food made by fermenting cooked soybeans with Bacillus subtilis (natto). In: Handbook of Fermented Functional Foods. Farnworth ER. (chief ed), CRC Press, Boca Raton, pp. 267-290.
  • Permpoonpattana P, Hong HA, Khaneja R, Cutting SM. 2012. Evaluation of Bacillus subtilis strains as probiotics and their potential as a food ingredient. Benef Microbes, 3 (2): 127-135.
There are 54 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Fundagül Erem

Ahmet Küçükçetin This is me

Muharrem Certel This is me

Publication Date August 1, 2013
Published in Issue Year 2013 Volume: 38 Issue: 4

Cite

APA Erem, F. ., Küçükçetin, A. ., & Certel, M. . (2013). Bacillus Türlerinin Probiyotik Olarak Değerlendirilmesi. Gıda, 38(4), 247-254.
AMA Erem F, Küçükçetin A, Certel M. Bacillus Türlerinin Probiyotik Olarak Değerlendirilmesi. The Journal of Food. August 2013;38(4):247-254.
Chicago Erem, Fundagül, Ahmet Küçükçetin, and Muharrem Certel. “Bacillus Türlerinin Probiyotik Olarak Değerlendirilmesi”. Gıda 38, no. 4 (August 2013): 247-54.
EndNote Erem F, Küçükçetin A, Certel M (August 1, 2013) Bacillus Türlerinin Probiyotik Olarak Değerlendirilmesi. Gıda 38 4 247–254.
IEEE F. . Erem, A. . Küçükçetin, and M. . Certel, “Bacillus Türlerinin Probiyotik Olarak Değerlendirilmesi”, The Journal of Food, vol. 38, no. 4, pp. 247–254, 2013.
ISNAD Erem, Fundagül et al. “Bacillus Türlerinin Probiyotik Olarak Değerlendirilmesi”. Gıda 38/4 (August 2013), 247-254.
JAMA Erem F, Küçükçetin A, Certel M. Bacillus Türlerinin Probiyotik Olarak Değerlendirilmesi. The Journal of Food. 2013;38:247–254.
MLA Erem, Fundagül et al. “Bacillus Türlerinin Probiyotik Olarak Değerlendirilmesi”. Gıda, vol. 38, no. 4, 2013, pp. 247-54.
Vancouver Erem F, Küçükçetin A, Certel M. Bacillus Türlerinin Probiyotik Olarak Değerlendirilmesi. The Journal of Food. 2013;38(4):247-54.

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