Assessment of probiotic and technological properties of Bacillus spp. isolated from Burkinabe Soumbala

益生菌 蜡样芽孢杆菌 食品科学 淀粉酶 脂肪酶 生物 单宁酶 蛋白酶 微生物学 抗菌剂 芽孢杆菌(形态) 细菌 生物化学 抗氧化剂 遗传学 没食子酸
作者
Yérobessor Dabiré,Namwin Siourimè Somda,Marius K. Somda,Clarisse B Compaoré,Iliassou Mogmenga,Lewis I. Ezeogu,Abdoulaye K. Traoré,Jerry O. Ugwuanyi,Mamoudou H. Dicko
出处
期刊:BMC Microbiology [Springer Nature]
卷期号:22 (1) 被引量:1
标识
DOI:10.1186/s12866-022-02642-7
摘要

Soumbala is a highly loved alkaline traditional fermented food condiment in Burkina Faso. It harbors various microbiota dominated by fermentative Bacillus spp. as functional microorganism with little confirmed health-promoting properties.The present study aimed to evaluate six Bacillus strains previously isolated and identified from soumbala. These strains were selected as presumptively safe bacteria for probiotic and technological characteristics. These strains were assessed for in vitro probiotic criteria (tolerance to acidic pH, gastric juice, 0.3% (m/v) bile salts, intestinal juice and 0.4% (w/v) phenol, cell surface hydrophobicity, auto-aggregation capacity, antimicrobial activity against foodborne pathogens, antibiotic susceptibility and biofilm production) and technological properties, including protease, amylase, lipase, and tannase activity, as well as poly-γ-glutamic acid (PGA) production and thermo-tolerance.All tested Bacillus strains (B54, F20, F24, F21, F26 and F44) presented variable relevant probiotic properties (good tolerance to pH 2 and pH 4, gastric juice, bile salts, intestinal juice and phenol), with marked differences in hydrophobicity and auto-aggregation capacity ranging from 73.62-94.71% and 49.35-92.30%, respectively. They exhibited a broad spectrum of activity against foodborne pathogens depending on target pathogen, with the highest activity exhibited by strain F20 (29.52 mm) against B. cereus 39 (p < 0.001). They also showed good biofilm production as well as variable hydrolytic enzyme activities, including protease (43.00-60.67 mm), amylase (22.59-49.55 mm), lipase (20.02-24.57 mm), and tannase (0-10.67 mm). All tested Bacillus strains tolerated temperature up to 50 °C, while only strains F26 and F44 showed the best PGA production.Overall, the tested cultures exhibiting potential probiotic and technological characteristics; particularly B. cereus F20, B. benzoevorans F21, B. cabrialessi F26, and B. tequilensis F44 could be a source of probiotic-starters of commercial interest in the production of high-quality soumbala.

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