SOS Response Inhibitory Properties by Potential Probiotic Formulations of Bacillus amyloliquefaciens B-1895 and Bacillus subtilis KATMIRA1933 Obtained by Solid-State Fermentation

The ability of fermentates of two potential probiotic strains, Bacillus amyloliquefaciens B-1895 and Bacillus subtilis KATMIRA1933, to lower the SOS response in bacteria was evaluated using Escherichia coli -based Lux biosensors (pRecA-lux) and the tested bacilli fermentates obtained through solid-s...

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Bibliographic Details
Published in:Current microbiology 2019-03, Vol.76 (3), p.312-319
Main Authors: Prazdnova, Evgeniya V., Mazanko, Maria S., Bren, Anzhelica B., Chistyakov, Vladimir A., Weeks, Richard, Chikindas, Michael L.
Format: Article
Language:English
Subjects:
Bacilli
Bacillus amyloliquefaciens
Bacillus subtilis
Biomedical and Life Sciences
Biosensors
Biotechnology
E coli
Fermentation
Formulations
Life Sciences
Microbiology
Probiotics
Proteinase
Ribonuclease
Solid state
Solid state fermentation
SOS response
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Summary:The ability of fermentates of two potential probiotic strains, Bacillus amyloliquefaciens B-1895 and Bacillus subtilis KATMIRA1933, to lower the SOS response in bacteria was evaluated using Escherichia coli -based Lux biosensors (pRecA-lux) and the tested bacilli fermentates obtained through solid-state fermentation. The SOS response was stimulated by the addition of ciprofloxacine. Preparations of both Bacillus fermentates demonstrated SOS-inhibitory activity (up to 54.21%). The strain КATMIRA1933 was characterized by higher SOS-inhibitory activity. The active components of the fermentates were stable against heating, proteinase, and RNase action.
ISSN:0343-8651
1432-0991
DOI:10.1007/s00284-018-01623-2