Department of Biotechnology, Cochin University of Science and Technology, Cochin 22, India.
Department of Biotechnology, Cochin University of Science and Technology, Cochin 22, India.
Food Res Int. 2021 Dec;150(Pt A):110475. doi: 10.1016/j.foodres.2021.110475. Epub 2021 May 31.
Probiotics are considered as functional food as they provide health benefits along with traditional nutrition. Spore forming probiotic Bacillus are of commercial interest than Lactic Acid Bacillus due to their relatively lower cost of production and higher survivability. In the present study we identified the bacterial strain SDG14 isolated from Indian oil Sardine by Average Nucleotide Identity of whole genome sequence. The whole genome of SDG14 was also explored for pathogenicity, the presence of genes responsible for probiotic traits such as spore formation, resistance to host gastrointestinal tract conditions, adhesion to intestinal mucosa, interference in pathogen survival, expression of bacteriocins, oxidative and other stress responses, absorption of nutrition, production of essential amino acids and vitamins. Wet lab experiments for probiotic characterization were also conducted. The organism was confirmed to be Bacillus safensis SDG14. The possible pathogenicity of the organism was also ruled out by in silico analysis. Bacillus safensis SDG14 was able to survive at pH 3 and bile salt concentration of 0.5% (w/v). The adhesion index of Bacillus safensis SDG14 on HEp-2 was 36.82 ± 5.93 and 45.54 ± 9.55 respectively after 60 and 90 min of incubation and self aggregation percentage was 18.4 ± 0.48% after 3 h. Bacillus safensis SDG14 produced bacteriocin and co-aggregated with E. coli, Salmonella Typhimurium and Pseudomonas aeruginosa. The genomic data supported the findings of wet lab study and vice versa. Bacillus safensis SDG14 was proved to be a non-pathogenic, spore forming, pH and bile salt resistant, bacteriocin, amino acid and vitamin producing probiotic with proposed food and feed applications.
益生菌被认为是功能性食品，因为它们除了提供传统营养外，还具有健康益处。与乳酸杆菌相比，芽孢形成的益生菌芽孢杆菌由于生产成本相对较低和生存能力较高，因此更具有商业价值。在本研究中，我们通过全基因组序列的平均核苷酸同一性鉴定了从印度油沙丁鱼中分离出的细菌菌株 SDG14。还探索了 SDG14 的全基因组是否具有致病性，以及是否存在与益生菌特性相关的基因，如芽孢形成、抵抗宿主胃肠道条件、黏附于肠黏膜、干扰病原体存活、细菌素表达、氧化和其他应激反应、吸收营养、产生必需氨基酸和维生素。还进行了益生菌特性的湿实验室实验。该生物被确认为芽孢杆菌 safensis SDG14。通过计算机分析也排除了该生物的可能致病性。芽孢杆菌 safensis SDG14 能够在 pH 3 和胆汁盐浓度为 0.5%（w/v）的条件下存活。芽孢杆菌 safensis SDG14 在 HEp-2 上的黏附指数分别在孵育 60 和 90 分钟后为 36.82±5.93 和 45.54±9.55，自聚集率为 3 小时后为 18.4±0.48%。芽孢杆菌 safensis SDG14 产生细菌素，并与大肠杆菌、沙门氏菌和铜绿假单胞菌共聚集。基因组数据支持了湿实验室研究的结果，反之亦然。芽孢杆菌 safensis SDG14 被证明是一种非致病性、形成芽孢、耐 pH 和胆汁盐、产细菌素、氨基酸和维生素的益生菌，具有食品和饲料应用的潜力。
