Skip to main content

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

Journal of Food Science and Technology volume 54, pages 4473–4483 (2017)Cite this article

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.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

USD 39.95

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

Fig. 1
Fig. 2
Fig. 3

References

  • Adnan AFM, Tan IK (2007) Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential. Bioresour Technol 98:1380–1385

    Article  Google Scholar 

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

    CAS  Google Scholar 

  • Arokiyaraj S, Islam VIH, Bharanidharan R, Raveendar S, Lee J, Kim DH, Oh YK, Kim E, Kim KH (2014) Antibacterial, anti-inflammatory and probiotic potential of Enterococcus hirae isolated from the rumen of Bos primigenius. World J Microbiol Biotechnol 30:2111–2118

    Article  CAS  Google Scholar 

  • Cesena C, Morelli L, Alander M, Siljander T, Tuomola E, Salminen S, Mattila-Sandholm T, Vilpponen-Salmela T, Wright VA (2001) Lactobacillus crispatus and its non-aggregating mutant in human colonization trials. J Dairy Sci 84:1001–1010

    Article  CAS  Google Scholar 

  • Chabot S, Yu H, Léséleuc LD, Cloutier D, Calsteren MV, Lessard M, Roy D, Lacroix M, Oth D (2001) Exopolysaccharides from Lactobacillus rhamnosus RQ-595 M stimulate TNF, IL-6 and IL-12 in human and mouse cultured immune-competent cells and IFN-g in mouse splenocytes. Le Lait, INRA Editions; pp. 683–697

  • de-Valdez GF, de-Taranto MP (2001) Probiotic properties of Lactobacilli: cholesterol reduction and bile salt hydrolase activity. In: Spencer JFT, de Spencer ALR (eds) Food microbiology protocols. Humana Press, New Jersey, pp 173–182

    Google Scholar 

  • Dias FS, Duarte WF, Schwan RF (2013) Evaluation of adhesive properties of presumptive probiotic Lactobacillus plantarum strains. Biosci J 29:1678–1686

    Google Scholar 

  • Duary RK, Rajput YS, Batish VK, Grover S (2011) Assessing the adhesion of putative indigenous probiotic lactobacilli to human colonic epithelial cells. Indian J Med Res 134:664–671

    Article  CAS  Google Scholar 

  • FAO/WHO (2006) Probiotics in food, health and nutritional properties and guidelines for evaluation. FAO food and nutritional paper. No. 85. WHO/FAO, Rome

    Google Scholar 

  • Georgieva R, Yocheva L, Tserovska L, Zhelezova G, Stefanova N, Atanasova A, Danguleva A, Ivanova G, Karapetkov N, Rumyan N, Karaivanova E (2015) Antimicrobial activity and antibiotic susceptibility of Lactobacillus and Bifidobacterium spp. intended for use as starter and probiotic cultures. Biotechnol Biotechnol Equip 29:84–91

    Article  CAS  Google Scholar 

  • Gracheva NM, Gavrilov AF, Solov’eva AL, Smirnov VV, Sorokulova IB (1996) The efficacy of the new bacterial preparation biosporin in treating acute intestinal infections. Zh Mikrobiol Epidemiol Immunobiol 1:75–77

    Google Scholar 

  • Guo XH, Kim JM, Namb HM, Park SY, Kim JM (2010) Screening lactic acid bacteria from swine origins for multistrain probiotics based on in vitro functional properties. Anaerobe 16:321–326

    Article  Google Scholar 

  • Jankovic T, Frece J, Abram M, Gobin I (2012) Aggregation ability of potential probiotic Lactobacillus plantarum strains. IJSER 6:19–24

    Google Scholar 

  • Jensen H, Grimmer S, Naterstad K, Axelsson L (2012) In vitro testing of commercial and potential probiotic lactic acid bacteria. Int J Food Microbiol 153:216–222

    Article  Google Scholar 

  • Jeyaram K, Mohendro SW, Premarani T, Ranjita Devi A, Selina Chanu K, Talukdar NC, Rohinikumar SM (2008) Molecular identification of dominant microflora associated with ‘Hawaijar’ a traditional fermented soybean (Glycine max (L.)) food of Manipur India. Int J Food Microbiol 122:259–268

    Article  CAS  Google Scholar 

  • Kumar S, Stecher G, Tamura K (2016) MEGA7: molecular evolutionary genetics analysis version 7.0 for bigger datasets. Mol Biol Evol 33:1870–1874

    Article  CAS  Google Scholar 

  • Meerak J, Lida H, Watanabe Y, Miyashita M, Sato H, Nakagawa Y, Tahara Y (2007) Phylogeny of poly-γ-glutamic acid-producing Bacillus strains isolated from fermented soybean foods manufactured in Asian countries. J Gen Appl Microbiol 53:315–323

    Article  CAS  Google Scholar 

  • Menconi A, Kallapura G, Latorre JD, Morgan MJ, Pumford NR, Hargis BM, Tellez G (2014) Identification and characterization of lactic acid bacteria in a commercial probiotic culture. Biosci Microbiota Food Health 33:25–30

    Article  Google Scholar 

  • Mishra V, Prasad DN (2005) Application of in vitro methods for selection of Lactobacillus casei strains as potential probiotics. Int J Food Microbiol 103:109–115

    Article  Google Scholar 

  • Osmanagaoglu O, Kiran F, Ataoglu H (2010) Evaluation of in vitro probiotic potential of Pediococcus pentosaceus OZF isolated from human breast milk. Probiotics Antimicrob Proteins 2:162–174

    Article  Google Scholar 

  • Pereira DIA, McCartney AL, Gibson GR (2003) An in vitro study of probiotic potential of a bile salt hydrolyzing Lactobacillus fermentum strain and determination of its cholesterol lowering properties. Appl Environ Microbiol 69:4743–4752

    Article  CAS  Google Scholar 

  • Reid G, Jass J, Sebulsky MT, McCormick JK (2003) Potential use of probiotics in clinical practice. Clin Microbiol Rev 16:658–672

    Article  Google Scholar 

  • Saraniya A, Jeevaratnam K (2015) In vitro probiotic evaluation of phytase producing Lactobacillus species isolated from Uttapam batter and their application in soy milk fermentation. J Food Sci Technol 52:5631–5640

    Article  CAS  Google Scholar 

  • Sorokulova I (2013) Modern status and perspectives of Bacillus bacteria as probiotics. J Prob Health, 1

  • Steinkraus KH (2002) Fermentations in world food processing. Compr Rev Food Sci Food Saf 1:23–32

    Article  CAS  Google Scholar 

  • Succi M, Tremonte P, Reale A, Sorrentino E, Grazia L, Pacifico S (2005) Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese. FEMS Microbiol Lett 244:129–137

    Article  CAS  Google Scholar 

  • Tallon R, Arias S, Bressollier P, Urdaci MC (2007) Strain- and matrix dependent adhesion of Lactobacillus plantarum is mediated by proteinaceous bacterial compounds. J Appl Microbiol 102:442–451

    Article  CAS  Google Scholar 

  • Tamang JP (2003) Native microorganisms in fermentation of kinema. Indian J Microbiol 43:127–130

    Google Scholar 

  • Tsai C, Huanga L, Lina C, Tsen H (2004) Antagonistic activity against Helicobacter pylori infection in vitro by a strain of Enterococcus faecium TM39. Int J Food Microbiol 96:1–12

    Article  Google Scholar 

  • Vinderola CG, Reinheimer JA (2003) Lactic acid starter and probiotic bacteria: a comparative “in vitro” study of probiotic characteristics and biological barrier resistance. Food Res Int 36:895–904

    Article  CAS  Google Scholar 

  • Vrese MD, Stegelmann A, Richter B, Fenselau S, Laue C, Schrezenmeir J (2001) Probiotics-compensation for lactase insufficiency. Am J Clin Nutr 73:421–429

    Google Scholar 

  • Wang J, Fung DYC (1996) Alkaline-fermented foods: a review with emphasis on pidan fermentation. Crit Rev Microbiol 22:101–138

    Article  CAS  Google Scholar 

  • Wang Y, Zhang H, Zhang L, Liu W, Zhang Y, Zhang X, Sun T (2010) 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

    Article  Google Scholar 

  • Wang SC, Chang CK, Chan SC, Shieh JS, Chiu CK, Duh PD (2014) Effects of lactic acid bacteria isolated from fermented mustard on lowering cholesterol. Asian Pac J Trop Biomed 4:523–528

    Article  CAS  Google Scholar 

  • Yu Z, Zhang X, Li S, Li C, Li D, Yang Z (2013) Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut. World J Microbiol Biotechnol 29:489–498

    Article  CAS  Google Scholar 

  • Zago M, Fornasari ME, Carminati D, Burns P, Suàrez V, Vinderola G, Reinheimer J, Giraffa G (2011) Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses. Food Microbiol 28:1033–1040

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Authors acknowledge Pondicherry University for all the facilities.

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India

    K. Ragul, Ibadondor Syiem, K. Sundar & Prathapkumar H. Shetty

Authors
  1. K. Ragul
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ibadondor Syiem
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. K. Sundar
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Prathapkumar H. Shetty
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Prathapkumar H. Shetty.

Ethics declarations

Conflict of interest

Authors declare that they have no conflict of interest.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

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

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2928-6

Keywords

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