Food and Fermentation Industries >

2023 , Vol. 49 >Issue 5: 143 - 150

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032996

Isolation and identification of a Bacillus venezensis and its probiotic potential evaluation

  • LOU Xiangdi ,
  • ZHANG Xiangxiang ,
  • HE Jiang ,
  • MO Deqian ,
  • WANG Yonghui ,
  • XIONG Jianhua ,
  • GAO Yanyan
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  • 1(College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China)
    2(Jiangsu Coastal Area Institute of Agricultural Sciences, Yancheng 224002, China)

Received date: 2022-07-15

  Revised date: 2022-08-08

  Online published: 2023-04-06

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Abstract

Bacillus velezensis is a new species of the genus Bacillus. Separation and screening were carried out by gradient dilution method and the inhibition zone method, and the isolated strain was identified according to morphological observation and 16S rDNA sequence alignment. The tolerance to high salt, bile salt, simulated gastrointestinal fluid, temperature and antibiotics were tested, and antioxidant activity in vitro, antimicrobial susceptibility, the hemolysis and feeding test were examined to evaluate the probiotic potential of the strain. The results showed that the strain PJP10 was isolated from farmhouse fermented soybean paste and identified as B. velezensis. The PJP10 had significant inhibitory effect on various pathogens including Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus, Ralstonia solanacearum and Aspergillus niger. And it could tolerate 8% (mass fraction) NaCl, 0.5% (mass fraction) bile salt, 100 ℃, pH 2 and simulated gastrointestinal environment, and it was sensitive to 14 commonly used antibiotics such as cephalosporin and azithromycin. The fermentation broth of stain PJP10 exhibited good antioxidant activity with (95.66±3.1)% of ABTS cation radical scavenging rate, (44.84±2.2)% of DPPH free radical scavenging rate, (301.9±3.7) μmol/L of ferric ion reducing antioxidant power and (76.88±2.2)% of ferrous ion chelating rate. In addition, PJP10 showed no hemolysis activity and was safe to Carassius auratus var. Pengze. In conclusion, Bacillus velezensis PJP10 has good probiotic potential, indicating its application value in food industry.

Key words： Bacillus venezensis; probiotic properties; tolerance; antimicrobial; antioxidant activity

Cite this article

LOU Xiangdi , ZHANG Xiangxiang , HE Jiang , MO Deqian , WANG Yonghui , XIONG Jianhua , GAO Yanyan . Isolation and identification of a Bacillus venezensis and its probiotic potential evaluation[J]. Food and Fermentation Industries, 2023 , 49(5) : 143 -150 . DOI: 10.13995/j.cnki.11-1802/ts.032996

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