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In vitro assessment of probiotic properties of Bacillus isolated from naturally fermented congee from Inner Mongolia of China

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Abstract

A total of thirty-three strains of Bacillus were isolated from sixteen samples of naturally fermented congee in Inner Mongolia of China and identified by 16S rDNA sequence analysis. Probiotic properties including acid, bile tolerance and artificial gastrointestinal juice resistance as well as inhibition on pathogenic bacteria were used for screening of Bacillus. After the preliminary selection, four strains including Bacillus licheniformis IMAUB1002, Bacillus subtilis IMAUB1011, Bacillus amyloliquefaciens IMAUB1014 and Bacillus amyloliquefaciens IMAUB1034 showed high tolerance to simulated gastric juice at pH 2.0 for 3 h with survival rate all above 92%. And then through gastrointestinal transit, survival rates of these four strains were above 90%. Furthermore, Bacillus licheniformis IMAUB1002 performed well in tolerance to bile salt (0.6%) and inhibitory activity to five food-borne pathogens among four strains of Bacillus. The results suggested that Bacillus licheniformis IMAUB1002 should be considered as a potential probiotics. Further study will be focused on evaluation of these porbiotics properties in vivo and clarification of its other functional properties so as to use it in functional foods production in future.

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Acknowledgments

This work was supported by Hi-Tech Research and Development Program of China (863 Planning) (Grant No. 2007AA10Z353) and the earmarked fund for Modern Agro-industry Technology Research System of China.

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Correspondence to Tiansong Sun.

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Wang, Y., Zhang, H., Zhang, L. et al. In vitro assessment of probiotic properties of Bacillus isolated from naturally fermented congee from Inner Mongolia of China. World J Microbiol Biotechnol 26, 1369–1377 (2010). https://doi.org/10.1007/s11274-010-0309-7

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Keywords

  • Naturally fermented congee
  • Bacillus
  • Identification
  • Selection
  • Probiotic properties