A Comparative Study of Bacillus Spp. Isolated from Various Sources and Commercial Food Supplements and Evaluation of Some Probiotic Properties

Year 2024, Volume: 21 Issue: 1, 265 - 276, 30.01.2024

Burcu Kahraman , Burcu Mine Şenol , Enes Dertli , Muhammet Arıcı

https://doi.org/10.33462/jotaf.1329533

Abstract

Bacillus species are gram-positive, aerobic, peritrically flagellated and endospore-forming bacteria. They can be found everywhere in the environment, especially in soil (its common habitat), water, dust or in the air. Probiotics, which have beneficial health effects, constitute an important group of Bacillus species. This study aimed to isolate Bacillus from various sources, identify it molecularly and determine its probiotic properties.For this purpose, eight Bacillus subtilis, Bacillus coagulans and Bacillus clausii strains among 58 isolates from fish intestine, soil, ripened cheese and commercial probiotic supplements were identified and their probiotic properties were characterized. Firstly, Bacillus strains were molecularly identified by 16S rRNA PCR analysis. The growth of Bacillus isolates at various temperatures, salt concentrations, and pH levels, as well as tests for esculin hydrolysis, starch hydrolysis, nitrate reduction, and gas generation from glucose, were all investigated to assess the isolates' physiological and biochemical characteristics. In terms of probiotic potential of Bacillus isolates; tolerance of bile salt, cell surface hydrophobicity, auto aggregation, antibiotic susceptibility tests were conducted. In all analyses, strains obtained from food supplements showed high levels of hydrophobicity and auto-aggregation properties, and the highest values following these strains were observed in Bacillus subtilis strains (F1 and S2) isolated from fish intestines and soil, respectively. All strains showed strong growth features in bile salt conditions. It has been determined that antibiotic sensitivity varies depending on the strain. Overall, high sensitivity to tetracycline has been observed. In summary, this study revealed the potential probiotic properties of Bacillus isolates obtained from different sources. The study also compared these probiotic properties with probiotic Bacillus strains isolated from food supplements.

Keywords

Bacillus, Molecular identification, Biochemical characterization, Probiotics.

Supporting Institution

TÜBİTAK

Project Number

5190060

Thanks

This article is a part of the project supported by the Scientific and Technological Research Council of Turkey (TUBITAK-TEYDEB; Project Number: 5190060.) Burcu Kahraman is supported by TUBİTAK 2211/A and The Turkish Council of Higher Education 100/2000 programs. Burcu Mine Şenol is supported by TUBİTAK 2210/A program, TURKEY

Çeşitli Kaynaklardan ve Ticari Gıda Takviyelerinden İzole Edilen Bacillus Türlerinin Bazı Probiyotik Özelliklerinin Karşılaştırmalı Değerlendirilmesi

Abstract

Bacillus türleri gram pozitif, aerobik, peritrik olarak kamçılı ve endospor oluşturan bakterilerdir. Çevrede her yerde; özellikle toprak (yaygın habitatı), su, toz veya havada bulunabilirler. Bacillus türleri içerisinde önemli bir grubu ise sağlığa faydalı etki gösteren probiyotikler oluşturmaktadır. Probiyotik Bacillus'ları içeren gıdalar ve yemler, genellikle; insanlar için besin takviyesi, hayvanlar için büyümeyi teşvik edici, su ürünleri için ise büyüme düzenleyici veya hastalıklara karşı direnç sağlayıcı olarak kullanılmaktadır. Bu çalışmada, çeşitli kaynaklardan probiyotik Bacillus izolasyonu, moleküler tanımlanması ve probiyotik özelliklerinin belirlenmesi amaçlanmıştır. Bu amaçla, balık bağırsağından, topraktan, olgunlaştırılmış peynirden ve ticari probiyotik gıda katkılarından elde edilen 58 Bacillus izolatından 8 adet Bacillus subtilis, Bacillus coagulans ve Bacillus clausii suşu tanımlanmış ve probiyotik özellikleri karakterize edilmiştir. İlk olarak, Bacillus suşları 16S rRNA PCR analizi ile moleküler olarak tanımlanmıştır. Bacillus cinsine ait izolatların fizyolojik ve biyokimyasal özelliklerini belirlemek için farklı sıcaklıklarda, tuz konsantrasyonlarında ve pH derecelerinde büyümeleri incelenmiş, ardından eskülin hidrolizi, nişasta hidrolizi, nitrat redüksiyonu, glikozdan gaz oluşumu testleri yapılmıştır. Bacillus izolatlarının probiyotik potansiyelinin değerlendirilmesi açısından; safra tuzu toleransı, hücre yüzeyi hidrofobikliği, oto-agregasyon, antibiyotik duyarlılık testleri yapılmıştır. Tüm analizlerde, gıda takviyelerinden elde edilen suşlar yüksek düzeyde hidrofobiklik ve oto-agregasyon özellikleri göstermiştir ve bu suşları takip eden en yüksek değerler sırasıyla balık bağırsağından ve topraktan izole edilen Bacillus subtilis suşlarında (F1 ve S2) gözlemlenmiştir. Tüm suşlar, safra tuzu koşullarında güçlü gelişme özellikleri göstermiştir. Bacillus suşlarının antibiyotik duyarlılığını suşa özgü özellikler belirlemiştir. tetrasikline karşı yüksek düzeyde duyarlılık gözlenmiştir. Özetle, bu çalışma çeşitli kaynaklardan izole edilen Bacillus suşlarının potansiyel probiyotik özelliklerini ortaya koymuş ve bu probiyotik özellikler gıda takviyelerinden izole edilen Bacillus suşları ile karşılaştırılmıştır.

Keywords

Bacillus, Moleküler tanımlama, Biyokimyasal karakterizasyon, Probiyotikler

Project Number

5190060

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