Characterization of probiotic potential of Bacillus species isolated from a traditional brine pickle

Abstract

Fermented foods are known for their potential as main source of probiotics. The present study aimed at investigating the probiotic properties of bacteria isolated from fermented mango pickle. Non-hemolytic fermenting microbiota isolated from mango pickle was screened in vitro for their basic probiotic properties such as acid tolerance, bile salt, lysozyme and salt tolerance. They were also tested for their beneficial characters like cholesterol removal, bacterial adhesion to hydrocarbons, auto-aggregation, antimicrobial activity, β-galactosidase activity, exopolysaccharide production and adhesion to HT-29 cell line. Outputs of these parameters were subjected to principal component analysis (PCA) and these results were interpreted to select prospective bacterial isolates that can be used as potential probiotics. Out of eight isolates, PUFSTP35 (Bacillus licheniformis), PUFSTP38 (Bacillus amyloliquefaciens) and PUFSTP39 (Bacillus subtilis) showed similar trend to Weissella cibaria (MTCC 9814) that was used as a reference strain for profiling probiotic properties. B. licheniformis PUFSTP35 from fermented mango pickle appear to be the most potential candidate for use as a beneficial probiotic.

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Acknowledgements

Authors acknowledge Pondicherry University for all the facilities.

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Correspondence to Prathapkumar H. Shetty.

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Ragul, K., Syiem, I., Sundar, K. et al. Characterization of probiotic potential of Bacillus species isolated from a traditional brine pickle. J Food Sci Technol 54, 4473–4483 (2017). https://doi.org/10.1007/s13197-017-2928-6

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Keywords

  • Fermented food
  • Mango pickle
  • Bacillus sp.
  • Probiotic properties
  • Health benefits