Probiotic characterization of Bacillus species strains isolated from an artisanal fermented milk product Dahi.
Bacillus licheniformis
Bacillus subtilis
Dahi
Probiotics
Traditional fermented products
Journal
Folia microbiologica
ISSN: 1874-9356
Titre abrégé: Folia Microbiol (Praha)
Pays: United States
ID NLM: 0376757
Informations de publication
Date de publication:
Oct 2023
Oct 2023
Historique:
received:
16
12
2022
accepted:
22
03
2023
medline:
1
11
2023
pubmed:
14
4
2023
entrez:
13
4
2023
Statut:
ppublish
Résumé
Dahi, an artisanal fermented milk product, widely consumed in Pakistan, is microbiologically diverse, and many bacterial communities await investigation. The current study is first to present probiotic assessment of Bacillus species strains isolated from dahi. Based on 49 identified strains assessed, only 6 strains, i.e., Bacillus licheniformis QAUBL19, QAUBL1901, and QAUBL1902; Bacillus mycoides QAUBM19 and QAUBM1901; and Bacillus subtilis QAUBSS1 were having prominent persistence in the simulated gastrointestinal fluids, being non-hemolytic, with no DNase activity. Probiotic characteristics, cholesterol-assimilating, and carbohydrate-fermenting capabilities were assessed for all the strains. These six strains each showed variant cholesterol assimilating abilities. B. licheniformis QAUBL19 retaining most desired probiotic traits presented both notable cholesterol assimilating and bile salt hydrolase activities. It can be used as a probiotic of choice with hypocholesterolemia ability. B. subtilis QAUBSS1 showed wide carbohydrate fermentation ability and strongest antibacterial potential. It is likely to be considered a probiotic for living beings and starter culture for fermentation of food/feed.
Identifiants
pubmed: 37055653
doi: 10.1007/s12223-023-01048-w
pii: 10.1007/s12223-023-01048-w
doi:
Substances chimiques
Cholesterol
97C5T2UQ7J
Carbohydrates
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
757-769Informations de copyright
© 2023. Institute of Microbiology, Academy of Sciences of the Czech Republic, v.v.i.
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