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Year 2023, Volume: 44 Issue: 1, 1 - 6, 26.03.2023

Samet Kocabay

https://doi.org/10.17776/csj.1128138
Cited By: 1

Abstract

Supporting Institution

yok

Project Number

yok

References

  • [1] Papizadeh M., Nahrevanian H., Rohani M., Hosseini S.N., Shojaosadati S.A., Lactobacillus rhamnosus Gorbach-Goldin (GG): a top well-researched probiotic strain, Journal of Medical Bacteriology, 5(5-6) (2016) 46-59.
  • [2] Pinto A., Barbosa J., Albano H., Isidro J., Teixeira P., Screening of bacteriocinogenic lactic acid bacteria and their characterization as potential probiotics, Microorganisms, 8(3) (2020) 393.
  • [3] Amara A., Shibl A., Role of Probiotics in health improvement, infection control and disease treatment and management, Saudi pharmaceutical journal, 23(2) (2015) 107-114.
  • [4] Sathyabama S., Vijayabharathi R., Priyadarisini V.B., Screening for probiotic properties of strains isolated from feces of various human groups, Journal of Microbiology, 50(4) (2012) 603-612.
  • [5] Granato D., Branco G.F., Nazzaro F., Cruz A.G., Faria J.A., Functional foods and nondairy probiotic food development: trends, concepts, and products, Comprehensive Reviews in Food Science and Food Safety, 9(3) (2010) 292-302.
  • [6] Espitia P.J., Batista R.A., Azeredo H.M., Otoni C.G., Probiotics and their potential applications in active edible films and coatings, Food Research International, 90 (2016) 42-52.
  • [7] Muras A., Romero M., Mayer C., Otero A., Biotechnological applications of Bacillus licheniformis, Critical Reviews in Biotechnology, 41(4) (2021) 609-627.
  • [8] AL-Yahya A.A., Alhomoud M., Asad M., Alhussaini M.S., Ibrahim K.E., Probiotic bacteria bacillus licheniformis attenuates gastric ulcer healing and antagonizes the ulcer healing effect of ranitidine in rats, Advances in Bioresearch, 6(1) (2015) 25-30.
  • [9] Nithya V., Halami P.M., Evaluation of the probiotic characteristics of Bacillus species isolated from different food sources, Annals of Microbiology, 63(1) (2013) 129-137.
  • [10] Li P, Tian W, Jiang Z, Liang Z, Wu X., Du B., Genomic characterization and probiotic potency of Bacillus sp. DU-106, a highly effective producer of L-lactic acid isolated from fermented yogurt, Frontiers in Microbiology, 9 (2018) 2216.
  • [11] Gracheva N.M., Gavrilov A.F., Solov'eva A.I., Smirnov V.V., Sorokulova I.B., Reznik S.R., Chudnovskaia N.V., The efficacy of the new bacterial preparation biosporin in treating acute intestinal infections, Zhurnal Mikrobiologii, Epidemiologii, i Immunobiologii, 1 (1996) 75-77.
  • [12] Nguyen T., Kang J., Lee M., Characterization of Lactobacillus plantarum PH04, a potential probiotic bacterium with cholesterol-lowering effects, International Journal of Food Microbiology, 113(3) (2007) 358-361.
  • [13] Sivamaruthi B.S., Kesika P., Chaiyasut C., A mini-review of human studies on cholesterol-lowering properties of probiotics, Scientia Pharmaceutica, 87(4) (2019) 26.
  • [14] Shobharani P., Halami P.M., In vitro evaluation of the cholesterol-reducing ability of a potential probiotic Bacillus spp, Annals of Microbiology, 66(2) 82016) 643-651.
  • [15] Jeong S.M., Lee H.J., Park Y.M., Kim J.S., Lee S.D., Bang I.S., Inducible spy transcription acts as a sensor for envelope stress of Salmonella typhimurium, Korean Journal for Food Science of Animal Resources, 37(1) (2017) 134-138.
  • [16] Park S., Chang H.C., Lee J.J., Rice Bran Fermented with Kimchi-Derived Lactic Acid Bacteria Prevents Metabolic Complications in Mice on a High-Fat and-Cholesterol Diet, Foods, 10(7) (2021) 1501.
  • [17] Cao G., Dai B., Wang K., Yan Y., Xu Y., Yang, C. M., Bacillus licheniformis, a potential probiotic, inhibits obesity by modulating colonic microflora in C57BL/6J mice model, Journal of Applied Microbiology, 127(3) (2019) 880-888.
  • [18] Arabacı N., Arıkan B., Isolation and characterization of a cold-active, alkaline, detergent stable α-amylase from a novel bacterium Bacillus subtilis N8, Preparative Biochemistry and Biotechnology, 48(5) (2018) 419-426.
  • [19] Ghosh K., Ray M., Adak A., Halder S.K., Das A., Jana A., Parua (Mondal) S., Vágvölgyi C., Das Mohapatra P.K., Pati B.R., Mondal K.C., Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage, Bioresource Technology, 188 (2015)161-168.
  • [20] Samet K., Taskın I.I., Screening of Potential Probiotic Properties of Lactobacillus and Lactococcus strains, Research Journal of Biotechnology, Vol 17 (2022) 1.
  • [21] Guo, Z., Wang, J., Yan, L., Chen, W., Liu, X. M., & Zhang, H. P., In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains, LWT-Food Science and Technology, 42(10) (2009) 1640-1646.
  • [22] Kocabay S., Çetinkaya S., Probiotic properties of a Lactobacillus fermentum isolated from new-born faeces, Journal of Oleo Science, 69(12) (2020) 1579-1584.
  • [23] Çetinkaya S., Kocabay S., Yenidünya A.F., An investigation of the probiotic properties of Lactobacillus fermentum, International Journal of Life Sciences and Biotechnology, 3(2) (2020) 180-191.
  • [24] Iyer R., Tomar S., Kapila S., Mani J., Singh R., Probiotic properties of folate producing Streptococcus thermophilus strains, Food Research International, 43(1) (2010) 103-110.
  • [25] Mehta D., Metzger L., Hassan A., Nelson B., Patel H., The ability of spore formers to degrade milk proteins, fat, phospholipids, common stabilizers, and exopolysaccharides, Journal of Dairy Science, 102(12) (2019) 10799-10813.
  • [26] Ragul K., Syiem I., Sundar K., Shetty P.H., Characterization of probiotic potential of Bacillus species isolated from a traditional brine pickle, Journal of Food Science and Technology, 54(13) (2017) 4473-4483.
  • [27] Sharma R., Sharma N., Probiotic potential of Bacillus licheniformis isolated from indigenous traditional fermented beverage, Indian Journal of Traditional Knowledge, 16(1) (2017) 153-157
  • [28] Wang, Y., Zhang, H., Zhang, L., Liu, W., Zhang, Y., Zhang, X., Sun, T., In vitro assessment of probiotic properties of Bacillus isolated from naturally fermented congee from Inner Mongolia of China, World Journal of Microbiology and Biotechnology, 26(8) (2010) 1369-1377.
  • [29] Niu KM, Kothari D, Lee WD, Lim JM, Khosravi S., Lee S.M., Lee B.J., Kim K.W., Han H.S., Kim S.K., Autochthonous Bacillus licheniformis: Probiotic potential and survival ability in low‐fishmeal extruded pellet aquafeed, MicrobiologyOpen, 8(6) (2019) e00767.
  • [30] Kim K.T., Yang S.J., Paik H.D., Probiotic properties of novel probiotic Levilactobacillus brevis KU15147 isolated from radish kimchi and its antioxidant and immune-enhancing activities, Food Science and Biotechnology, 30(2) (2021) 257-265.
  • [31] Yang S.J., Kim K.T., Kim T.Y., Paik H.D., Probiotic properties and antioxidant activities of Pediococcus pentosaceus SC28 and Levilactobacillus brevis KU15151 in fermented black gamju, Foods, 9(9) (2020) 1154.
  • [32] Shobharani P., Halami P.M., Cellular fatty acid profile and H+-ATPase activity to assess acid tolerance of Bacillus sp. for potential probiotic functional attributes, Applied microbiology and biotechnology, 98(21) (2014) 9045-9058.
  • [33] Khan M.I.R., Choudhury T.G., Kamilya D., Monsang S.J., Parhi J., Characterization of Bacillus spp. isolated from intestine of Labeo rohita—Towards identifying novel probiotics for aquaculture, Aquaculture Research, 52(2) (2021) 822-830.
  • [34] Habib B., Vaid S., Bangotra R., Sharma S., Bajaj B.K., Bioprospecting of probiotic lactic acid bacteria for cholesterol lowering and exopolysaccharide producing potential, Biologia, 77 (2022) 1931–1951.
  • [35] Yeon, S. J., Hong, G. E., Kim, C. K., Park, W. J., Kim, S. K., Lee, C. H., Effects of yogurt containing fermented pepper juice on the body fat and cholesterol level in high fat and high cholesterol diet fed rat, Korean Journal for Food Science of Animal Resources, 35(4) (2015) 479.
  • [36] Mahdi M.H., Khalil Y.I., The Effect of Bacillus licheniformis on weight gain, Blood picture and Lipid Profiles in rats feed high Cholesterol diet, Tikrit Journal for Agricultural Sciences, 22(2) (2022) 36-43.

Screening of Probiotic Properties of Bacillus Licheniformis Isolated from Yoghurt

Year 2023, Volume: 44 Issue: 1, 1 - 6, 26.03.2023

Samet Kocabay

https://doi.org/10.17776/csj.1128138
Cited By: 1

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

References

  • [1] Papizadeh M., Nahrevanian H., Rohani M., Hosseini S.N., Shojaosadati S.A., Lactobacillus rhamnosus Gorbach-Goldin (GG): a top well-researched probiotic strain, Journal of Medical Bacteriology, 5(5-6) (2016) 46-59.
  • [2] Pinto A., Barbosa J., Albano H., Isidro J., Teixeira P., Screening of bacteriocinogenic lactic acid bacteria and their characterization as potential probiotics, Microorganisms, 8(3) (2020) 393.
  • [3] Amara A., Shibl A., Role of Probiotics in health improvement, infection control and disease treatment and management, Saudi pharmaceutical journal, 23(2) (2015) 107-114.
  • [4] Sathyabama S., Vijayabharathi R., Priyadarisini V.B., Screening for probiotic properties of strains isolated from feces of various human groups, Journal of Microbiology, 50(4) (2012) 603-612.
  • [5] Granato D., Branco G.F., Nazzaro F., Cruz A.G., Faria J.A., Functional foods and nondairy probiotic food development: trends, concepts, and products, Comprehensive Reviews in Food Science and Food Safety, 9(3) (2010) 292-302.
  • [6] Espitia P.J., Batista R.A., Azeredo H.M., Otoni C.G., Probiotics and their potential applications in active edible films and coatings, Food Research International, 90 (2016) 42-52.
  • [7] Muras A., Romero M., Mayer C., Otero A., Biotechnological applications of Bacillus licheniformis, Critical Reviews in Biotechnology, 41(4) (2021) 609-627.
  • [8] AL-Yahya A.A., Alhomoud M., Asad M., Alhussaini M.S., Ibrahim K.E., Probiotic bacteria bacillus licheniformis attenuates gastric ulcer healing and antagonizes the ulcer healing effect of ranitidine in rats, Advances in Bioresearch, 6(1) (2015) 25-30.
  • [9] Nithya V., Halami P.M., Evaluation of the probiotic characteristics of Bacillus species isolated from different food sources, Annals of Microbiology, 63(1) (2013) 129-137.
  • [10] Li P, Tian W, Jiang Z, Liang Z, Wu X., Du B., Genomic characterization and probiotic potency of Bacillus sp. DU-106, a highly effective producer of L-lactic acid isolated from fermented yogurt, Frontiers in Microbiology, 9 (2018) 2216.
  • [11] Gracheva N.M., Gavrilov A.F., Solov'eva A.I., Smirnov V.V., Sorokulova I.B., Reznik S.R., Chudnovskaia N.V., The efficacy of the new bacterial preparation biosporin in treating acute intestinal infections, Zhurnal Mikrobiologii, Epidemiologii, i Immunobiologii, 1 (1996) 75-77.
  • [12] Nguyen T., Kang J., Lee M., Characterization of Lactobacillus plantarum PH04, a potential probiotic bacterium with cholesterol-lowering effects, International Journal of Food Microbiology, 113(3) (2007) 358-361.
  • [13] Sivamaruthi B.S., Kesika P., Chaiyasut C., A mini-review of human studies on cholesterol-lowering properties of probiotics, Scientia Pharmaceutica, 87(4) (2019) 26.
  • [14] Shobharani P., Halami P.M., In vitro evaluation of the cholesterol-reducing ability of a potential probiotic Bacillus spp, Annals of Microbiology, 66(2) 82016) 643-651.
  • [15] Jeong S.M., Lee H.J., Park Y.M., Kim J.S., Lee S.D., Bang I.S., Inducible spy transcription acts as a sensor for envelope stress of Salmonella typhimurium, Korean Journal for Food Science of Animal Resources, 37(1) (2017) 134-138.
  • [16] Park S., Chang H.C., Lee J.J., Rice Bran Fermented with Kimchi-Derived Lactic Acid Bacteria Prevents Metabolic Complications in Mice on a High-Fat and-Cholesterol Diet, Foods, 10(7) (2021) 1501.
  • [17] Cao G., Dai B., Wang K., Yan Y., Xu Y., Yang, C. M., Bacillus licheniformis, a potential probiotic, inhibits obesity by modulating colonic microflora in C57BL/6J mice model, Journal of Applied Microbiology, 127(3) (2019) 880-888.
  • [18] Arabacı N., Arıkan B., Isolation and characterization of a cold-active, alkaline, detergent stable α-amylase from a novel bacterium Bacillus subtilis N8, Preparative Biochemistry and Biotechnology, 48(5) (2018) 419-426.
  • [19] Ghosh K., Ray M., Adak A., Halder S.K., Das A., Jana A., Parua (Mondal) S., Vágvölgyi C., Das Mohapatra P.K., Pati B.R., Mondal K.C., Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage, Bioresource Technology, 188 (2015)161-168.
  • [20] Samet K., Taskın I.I., Screening of Potential Probiotic Properties of Lactobacillus and Lactococcus strains, Research Journal of Biotechnology, Vol 17 (2022) 1.
  • [21] Guo, Z., Wang, J., Yan, L., Chen, W., Liu, X. M., & Zhang, H. P., In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains, LWT-Food Science and Technology, 42(10) (2009) 1640-1646.
  • [22] Kocabay S., Çetinkaya S., Probiotic properties of a Lactobacillus fermentum isolated from new-born faeces, Journal of Oleo Science, 69(12) (2020) 1579-1584.
  • [23] Çetinkaya S., Kocabay S., Yenidünya A.F., An investigation of the probiotic properties of Lactobacillus fermentum, International Journal of Life Sciences and Biotechnology, 3(2) (2020) 180-191.
  • [24] Iyer R., Tomar S., Kapila S., Mani J., Singh R., Probiotic properties of folate producing Streptococcus thermophilus strains, Food Research International, 43(1) (2010) 103-110.
  • [25] Mehta D., Metzger L., Hassan A., Nelson B., Patel H., The ability of spore formers to degrade milk proteins, fat, phospholipids, common stabilizers, and exopolysaccharides, Journal of Dairy Science, 102(12) (2019) 10799-10813.
  • [26] Ragul K., Syiem I., Sundar K., Shetty P.H., Characterization of probiotic potential of Bacillus species isolated from a traditional brine pickle, Journal of Food Science and Technology, 54(13) (2017) 4473-4483.
  • [27] Sharma R., Sharma N., Probiotic potential of Bacillus licheniformis isolated from indigenous traditional fermented beverage, Indian Journal of Traditional Knowledge, 16(1) (2017) 153-157
  • [28] Wang, Y., Zhang, H., Zhang, L., Liu, W., Zhang, Y., Zhang, X., Sun, T., In vitro assessment of probiotic properties of Bacillus isolated from naturally fermented congee from Inner Mongolia of China, World Journal of Microbiology and Biotechnology, 26(8) (2010) 1369-1377.
  • [29] Niu KM, Kothari D, Lee WD, Lim JM, Khosravi S., Lee S.M., Lee B.J., Kim K.W., Han H.S., Kim S.K., Autochthonous Bacillus licheniformis: Probiotic potential and survival ability in low‐fishmeal extruded pellet aquafeed, MicrobiologyOpen, 8(6) (2019) e00767.
  • [30] Kim K.T., Yang S.J., Paik H.D., Probiotic properties of novel probiotic Levilactobacillus brevis KU15147 isolated from radish kimchi and its antioxidant and immune-enhancing activities, Food Science and Biotechnology, 30(2) (2021) 257-265.
  • [31] Yang S.J., Kim K.T., Kim T.Y., Paik H.D., Probiotic properties and antioxidant activities of Pediococcus pentosaceus SC28 and Levilactobacillus brevis KU15151 in fermented black gamju, Foods, 9(9) (2020) 1154.
  • [32] Shobharani P., Halami P.M., Cellular fatty acid profile and H+-ATPase activity to assess acid tolerance of Bacillus sp. for potential probiotic functional attributes, Applied microbiology and biotechnology, 98(21) (2014) 9045-9058.
  • [33] Khan M.I.R., Choudhury T.G., Kamilya D., Monsang S.J., Parhi J., Characterization of Bacillus spp. isolated from intestine of Labeo rohita—Towards identifying novel probiotics for aquaculture, Aquaculture Research, 52(2) (2021) 822-830.
  • [34] Habib B., Vaid S., Bangotra R., Sharma S., Bajaj B.K., Bioprospecting of probiotic lactic acid bacteria for cholesterol lowering and exopolysaccharide producing potential, Biologia, 77 (2022) 1931–1951.
  • [35] Yeon, S. J., Hong, G. E., Kim, C. K., Park, W. J., Kim, S. K., Lee, C. H., Effects of yogurt containing fermented pepper juice on the body fat and cholesterol level in high fat and high cholesterol diet fed rat, Korean Journal for Food Science of Animal Resources, 35(4) (2015) 479.
  • [36] Mahdi M.H., Khalil Y.I., The Effect of Bacillus licheniformis on weight gain, Blood picture and Lipid Profiles in rats feed high Cholesterol diet, Tikrit Journal for Agricultural Sciences, 22(2) (2022) 36-43.
There are 36 citations in total.

Details

Primary Language English
Subjects Structural Biology
Journal Section Natural Sciences
Authors

Samet Kocabay 0000-0002-0120-2910

Project Number yok
Publication Date March 26, 2023
Submission Date June 9, 2022
Acceptance Date December 27, 2022
Published in Issue Year 2023Volume: 44 Issue: 1

Cite

APA Kocabay, S. (2023). Screening of Probiotic Properties of Bacillus Licheniformis Isolated from Yoghurt. Cumhuriyet Science Journal, 44(1), 1-6. https://doi.org/10.17776/csj.1128138

Cited By

Evaluation of probiotic properties of Levilactobacillus brevis isolated from hawthorn vinegar
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https://doi.org/10.1007/s00203-023-03599-5
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