Probiotic characterization of Bacillus subtilis P223 isolated from kimchi

• Published in: Food science and biotechnology 2017, 26(6), , pp.1641-1648
• Main Authors: Jeon, Hye-Lin, Lee, Na-Kyoung, Yang, Seo-Jin, Kim, Won-Suck, Paik, Hyun-Dong
• Format: Article
• Language: English
• Subjects: Antibiotics; Bacillus subtilis; Bile salts; Carcinogens; Chemistry; Chemistry and Materials Science; E coli; Escherichia coli; Food Science; Gastric juice; Gram-positive bacteria; Intestine; Kimchi; Listeria; Listeria monocytogenes; Lymphocytes B; Nutrition; Pathogens; Pepsin; pH effects; Probiotics; Salmonella; Salmonella Enteritidis; Salts; Streptomycin; Vegetative cells; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-017-0148-5

Probiotic characteristics of Bacillus subtilis P223 isolated from kimchi were investigated in this study. Spore cells of B. subtilis P223 showed high tolerance to artificial gastric juice (pH 2.5, 0.3% pepsin, 3 h) and bile salts (0.3% oxgall, 24 h). Spore cells of B. subtilis P223 showed more adherence to intestinal cells (HT-29 cells) than vegetative cells. In addition, B. subtilis P223 showed high autoaggregation ability, similar to a commercial strain ( Bacillus clausii ATCC 700160). Moreover, its coaggregation abilities with pathogens were strong. The adherence of three pathogens ( Salmonella enteritidis ATCC 13076, Listeria monocytogenes ATCC 15313, and Escherichia coli ATCC 25922) to HT-29 cells was inhibited by B. subtilis P223. It was found that B. subtilis P223 could not produce β-glucuronidase, a carcinogenic enzyme. However, it had amylase and protease activities. Antibiotic susceptibility was measured using disk diffusion assay. It was revealed that B. subtilis P223 was only resistant to streptomycin among eight kinds of antibiotics. In addition, B. subtilis P223 showed no hemolysis activity. It did not have enterotoxin genes. Results of this study suggest that B. subtilis P223 isolated from kimchi has potential as a probiotic strain.