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

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

BMC Microbiol

Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031, Ouagadougou 03, Burkina Faso.

Published: September 2022

AI Article Synopsis

  • Soumbala is a popular fermented condiment in Burkina Faso that contains various beneficial bacteria, primarily Bacillus spp., known for their functional properties but with limited confirmed health benefits.
  • A study evaluated six Bacillus strains from soumbala to assess their probiotic properties, such as tolerance to harsh conditions, antimicrobial activity against pathogens, and production of beneficial enzymes and substances.
  • Results indicated that all strains exhibited notable probiotic characteristics, such as good resistance to acidic conditions and high activity against foodborne pathogens, with some strains also producing a substance called poly-γ-glutamic acid and tolerating high temperatures.

Article Abstract

Background: 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.

Methods: 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.

Results: 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.

Conclusion: 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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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9523936PMC
http://dx.doi.org/10.1186/s12866-022-02642-7DOI Listing

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