Skip to main content
SpringerLink
Log in

Probiotic characterization of Bacillus subtilis P223 isolated from kimchi

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Probiotic characteristics of Bacillus subtilis P223 isolated from kimchi were investigated in this study. Spore cells of B. subtilis P223 showed high tolerance to artificial gastric juice (pH 2.5, 0.3% pepsin, 3 h) and bile salts (0.3% oxgall, 24 h). Spore cells of B. subtilis P223 showed more adherence to intestinal cells (HT-29 cells) than vegetative cells. In addition, B. subtilis P223 showed high autoaggregation ability, similar to a commercial strain (Bacillus clausii ATCC 700160). Moreover, its coaggregation abilities with pathogens were strong. The adherence of three pathogens (Salmonella enteritidis ATCC 13076, Listeria monocytogenes ATCC 15313, and Escherichia coli ATCC 25922) to HT-29 cells was inhibited by B. subtilis P223. It was found that B. subtilis P223 could not produce β-glucuronidase, a carcinogenic enzyme. However, it had amylase and protease activities. Antibiotic susceptibility was measured using disk diffusion assay. It was revealed that B. subtilis P223 was only resistant to streptomycin among eight kinds of antibiotics. In addition, B. subtilis P223 showed no hemolysis activity. It did not have enterotoxin genes. Results of this study suggest that B. subtilis P223 isolated from kimchi has potential as a probiotic strain.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  1. FAO/WHO, Guideline for the Evaluation of Probiotics in Food. London, Ontario, Canada (2002)

  2. Almudena GR, Dolores GL, Adelaida EF, Teresa R, Begoña B, M.Victeroa MA. Assessment of probiotic properties in lactic acid bacteria isolated from wine. Food Microbiol. 44: 220–225 (2014)

  3. Angmo K, Kumari A, Savitri, Bhalla TC. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh. LWT-Food Sci. Technol. 66: 428–435 (2016)

    Article  CAS  Google Scholar 

  4. Lee NK, Han KJ, Son SH, Eom SJ, Lee SK, Paik HD. Multifunctional effect of probiotic Lactococcus lactis KC24 isolated from kimchi. LWT- Food Sci. Technol. 64: 1036–1041 (2015)

    Article  CAS  Google Scholar 

  5. Lee S, Lee J, Jin YI, Jeong JC, Chang YH, Lee Y, Jeong Y, Kim M. Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce. LWT-Food Sci. Technol. 79: 518–524 (2016)

    Article  Google Scholar 

  6. Lee NK, Kim SY, Han KJ, Eom SJ, Paik HD. Probiotic potential of Lactobacillus strains with anti-allergic effects from kimchi for yogurt starters. LWT-Food Sci. Technol. 58: 130–134 (2014)

    Article  CAS  Google Scholar 

  7. Lee KW, Shim JM, Park SK, Heo HJ, Kim HJ, Ham KS, Kim JH. Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable. LWT-Food Sci. Technol. 71: 130–137 (2016)

    Article  CAS  Google Scholar 

  8. Kim B, Song JL, Ju JH, Kang SA, Park KY. Anticancer effects of kimchi fermented for different times and with added ingredients in human HT-29 colon cancer cells. Food Sci. Biotechnol. 24: 629–633 (2015)

    Article  CAS  Google Scholar 

  9. Choi SM, Jeon YS, Rhee SH, Park KY. Fermentation characteristics and antimutagenicity of kimchi that prepared with different ratio of seed in red pepper powder. J. Cancer Prev. 7: 51–59 (2002)

    Google Scholar 

  10. Park JM, Shin JH, Gu JG, Yoon SJ, Song JC, Jeon WM, Suh HJ, Chang UJ, Yang CY, Kim JM. Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period. J. Biosci. Bioeng. 112: 356–359 (2011)

    Article  CAS  Google Scholar 

  11. Kim B, Park KY, Kim HY, Ahn SC, Cho EJ. Anti-aging effects and mechanisms of kimchi during fermentation under stress-induced premature senescence cellular system. Food Sci. Biotechnol. 20: 643–649 (2011)

    Article  Google Scholar 

  12. Lee H, Yoon H, Ji Y, Kim H, Park H, Lee J, Shin H, Holzapfel W. Functional properties of Lactobacillus strains isolated from kimchi. Int. J. Food Microbiol. 145: 155–161 (2011)

    Article  CAS  Google Scholar 

  13. Khan I, Kang SC. Probiotic potential of nutritionally improved Lactobacillus plantarum DGK-17 isolated from Kimchi–A traditional Korean fermented food. Food Control 60: 88–94 (2016)

    Article  CAS  Google Scholar 

  14. Jeon EB, Son SH, Jeewanthi RKC, Lee NK, Paik HD. Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese. Food Sci. Biotechnol. 25: 1129–1133 (2016)

    Article  CAS  Google Scholar 

  15. Lee NK, Son SH, Jeon EB, Jung GH, Lee JY, Paik HD. The prophylactic effect of probiotic Bacillus polyfermenticus KU3 against cancer cells. J. Funct. Foods 14: 513–518 (2015)

    Article  CAS  Google Scholar 

  16. Cutting SM. Bacillus probiotics. Food Microbiol. 28: 214–220 (2011)

    Article  Google Scholar 

  17. Setlow P. Germination of spores of Bacillus species: What we know and do not know. J. Bacteriol. 196: 1297–1305 (2014)

    Article  Google Scholar 

  18. 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 J. Microb. Biot. 26: 1369–1377 (2010)

    Article  Google Scholar 

  19. Tareb R, Bernardeau M, Gueguen M, Vernoux JP. In vitro characterization of aggregation and adhesion properties of viable and heat-killed forms of two probiotic Lactobacillus strains and interaction with foodborne zoonotic bacteria, especially Campylobacter jejuni. J. Med. Microbiol. 62: 637–649 (2013)

    Article  CAS  Google Scholar 

  20. Bernfeld P. Methods in Enzymology. Amylase, α and β. pp 149–158. Colowick SP, Kaplan NO (ed), Academic Press.0 New York, USA (1955)

  21. Lee MS, Lee NK, Chang KH, Choi SY, Song CK, Paik HD. Isolation and characterization of a protease-producing bacterium, Bacillus amyloliquefaciens P27 from meju as a probiotic starter for fermented meat products. Korean J. Food Sci. An. 30: 804–810 (2010)

    Article  Google Scholar 

  22. Performance Standards for Antimicrobial Susceptibility Testing; Twenty-Fourth Informational Supplement M100-S24. Clinical and Laboratory Standards Institute. Wayne, PA, USA (2014)

  23. Chon JW, Kim JH, Lee SJ, Hyeon JY, Song KY, Park C, Seo KH. Prevalence, phenotypic traits and molecular characterization of emetic toxin‐producing Bacillus cereus strains isolated from human stools in Korea. J. Appl. Microbiol. 112: 1042–1049 (2012)

    Article  CAS  Google Scholar 

  24. Patel AK, Ahire JJ, Pawar SP, Chaudhari BL, Chincholkar SB. Comparative accounts of probiotic characteristics of Bacillus spp. isolated from food wastes. Food Res. Int. 42: 505–510 (2009)

    Article  CAS  Google Scholar 

  25. Collado MC, Meriluoto J, Salminen S. Adhesion and aggregation properties of probiotic and pathogen strains. Eur. Food Res. Technol. 226: 1065–1073 (2008)

    Article  CAS  Google Scholar 

  26. AlGburi A, Volski A, Cugini C, Walsh EM, Chistyakov VA, Mazanko MS, Bren AB, Dicks LM, Chikindas ML. Safety Properties and Probiotic Potential of Bacillus subtilis KATMIRA1933 and Bacillus amyloliquefaciens B-1895. Adv. Microbiol. 6: 432–452 (2016)

    Article  Google Scholar 

  27. Teuber M, Meile L, Schwarz F. Acquired antibiotic resistance in lactic acid bacteria from food. A. Van. Leeuw. J. Microb. 76: 115–137 (1999)

    Article  CAS  Google Scholar 

  28. Jung JH, Chang HC. Bacillus polyfermenticus CJ9, isolated from meju, showing antifungal and antibacterial activities. Kor. J. Microbiol. Biotechnol. 37: 340–349 (2009)

    CAS  Google Scholar 

  29. Duc LH, Hong HA, Barbosa TM, Henriques AO, Cutting SM. Characterization of Bacillus probiotics available for human use. Appl. Environ. Microb. 70: 2161–2171 (2004)

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029, Republic of Korea

    Hye-Lin Jeon, Na-Kyoung Lee, Seo-Jin Yang & Hyun-Dong Paik

  2. College of Medical and Life Sciences, Silla University, Busan, 46958, Republic of Korea

    Won-Suck Kim

  3. Bio/Molecular Informatics Center, Konkuk University, Seoul, 05029, Republic of Korea

    Hyun-Dong Paik

Authors
  1. Hye-Lin Jeon
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Na-Kyoung Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Seo-Jin Yang
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Won-Suck Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Hyun-Dong Paik
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hyun-Dong Paik.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Jeon, HL., Lee, NK., Yang, SJ. et al. Probiotic characterization of Bacillus subtilis P223 isolated from kimchi. Food Sci Biotechnol 26, 1641–1648 (2017). https://doi.org/10.1007/s10068-017-0148-5

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-017-0148-5

Keywords

Search

Navigation