Screening of Probiotic Properties of Bacillus Licheniformis Isolated from Yoghurt
Abstract
Probiotic microorganisms are an indispensable part of a healthy life. The usage areas of the probiotic Bacillus licheniformis bacteria are quite wide, from contributing to the development of the immune system to reducing cholesterol, which is an important cause of cardiovascular diseases. In this study, Bacillus licheniformis (isolate 29) was isolated from traditional yoghurt sample obtained from town of Hatipli/ Tokat/ Türkiye. And it’s genotypic and probiotic characterizations were performed. Our results showed that the isolated Bacillus licheniformis grew better at pH 5. The survival rate of the bacteria in artificial gastric and intestinal fluid was determined as 47.51% and 65.29%, respectively. The isolate degraded all tested sodium salts, including Sodium glycocholate hydrate, Sodium taurodeoxy Cholate, Sodium taurocholic acid, Sodium tauroglyco Cholate, Sodium thioglycolate. Its surface hydrophobicity was found to be moderately 30.31 ± 0.009% in n-Hexadecane. Although RA5 antibiotic had the largest zone diameter (10 mm), antibiotic susceptibility of Bacillus licheniformis was not among the antibiotic discs tested. These findings indicated that the isolate can be a good probiotics candidate to lower the cholesterol levels.
Keywords
Cholesterol, Bacillus licheniformis, Probiotic, Sodium salts, Yoghurt
Project Number
yok
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