Hu Maoling, Jiao Rui, Zhang Xiyan, Li Hui, Ren Yuwei, Wang Yang, Ling Na, Ye Yingwang
A School of Food and Biological Engineering, Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, 230009, China.
College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China.
Microb Pathog. 2025 Apr;201:107338. doi: 10.1016/j.micpath.2025.107338. Epub 2025 Feb 4.
Traditional Chinese fermented foods, known for their probiotic content and microbial diversity, contribute significantly to dietary nutrition. This study aimed to assess the safety and antimicrobial potential of Bacillus isolated from these foods for industrial applications. Evaluating the antimicrobial activity and safety of probiotics such as Bacillus is imperative for application in the fermented food industry. Sixty Bacillus strains were isolated from 60 fermented food samples and confirmed by 16S rDNA testing. Of these, 39 were identified as non-toxic based on PCR screening, suggesting a favorable safety profile for consumption. Among the pathogens tested, B. subtilis YH91-2 demonstrated the most potent antibacterial activity against both Gram-positive (n = 2) and Gram-negative (n = 7) bacteria. Comprehensive analyses of hemolytic evaluation, DNA enzyme activity, antibiotic susceptibility, cytotoxicity tests, and tolerance to unfavorable conditions, B. subtilis YH91-2 had the potential as a promising probiotic. Besides vitro evaluation, the effects of B. subtilis YH91-2 in vivo safety were also examined. No harmful health effects were observed in mice irrigating with high, medium, and low doses of YH91-2 for 21 days. Notably, mice receiving high doses showed significant weight gain and a marked decrease in triglyceride levels compared to control subjects. The results provided compelling evidence for the potential of B. subtilis YH91-2 as a probiotic for advancing food industry applications.
中国传统发酵食品以其益生菌含量和微生物多样性而闻名，对饮食营养有重要贡献。本研究旨在评估从这些食品中分离出的芽孢杆菌在工业应用中的安全性和抗菌潜力。评估芽孢杆菌等益生菌的抗菌活性和安全性对于在发酵食品工业中的应用至关重要。从60个发酵食品样品中分离出60株芽孢杆菌菌株，并通过16S rDNA检测进行确认。其中，39株经PCR筛选被鉴定为无毒，表明食用安全性良好。在测试的病原体中，枯草芽孢杆菌YH91-2对革兰氏阳性菌（n = 2）和革兰氏阴性菌（n = 7）均表现出最强的抗菌活性。通过溶血评估、DNA酶活性、抗生素敏感性、细胞毒性测试以及对不利条件的耐受性等综合分析，枯草芽孢杆菌YH91-2有潜力成为一种有前景的益生菌。除了体外评估，还研究了枯草芽孢杆菌YH91-2在体内的安全性。用高、中、低剂量的YH91-2对小鼠灌胃21天，未观察到对小鼠健康有有害影响。值得注意的是，与对照组相比，接受高剂量的小鼠体重显著增加，甘油三酯水平明显降低。这些结果为枯草芽孢杆菌YH91-2作为推进食品工业应用的益生菌的潜力提供了有力证据。
