Preliminary characterisation of Bacillus subtilis strain use as a dietary probiotic bio-additive in weaning piglet
| Autor: | Lavinia Idriceanu, Cristina Tabuc, Mihaela Dumitru, Mihaela Habeanu, Ionuț Sorescu, Stefana Jurcoane |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
chemistry.chemical_classification Antiinfective agent biology Strain (chemistry) lcsh:TP368-456 030106 microbiology Bacillus subtilis biology.organism_classification enzymatic screening Enzyme assay law.invention api 50 chb 03 medical and health sciences Probiotic lcsh:Food processing and manufacture 030104 developmental biology Enzyme chemistry law biology.protein Weaning Amylase Food science hemolytic activity |
| Zdroj: | Food and Feed Research, Vol 45, Iss 2, Pp 203-211 (2018) |
| ISSN: | 2217-5660 2217-5369 |
| Popis: | The aim of the study was to characterize the Bacillus subtilis ATCC 6051a strain, in order to establish its probiotic utility in piglet nutrition. The strain was assayed morphologically, culturally, biochemically, for hemolytic activity and enzymatically (amylase and protease). The identification and analysis of the biochemical characteristics was performed by catalase assay, API 50 CHB Biomerieux strips, apiweb API 50 CHB V 4.0 soft (B. subtilis very good identification, 99.4% ID) and ABIS online. The hemolytic activity was assayed on blood agar medium. The growth activity of strain was evaluated in two ways: static incubation (30 °C, 24 h, 1.36 x 108 CFU/ml) and under constant agitation (30 C, 24 h, 150 rpm, (1.6 x 109 CFU/ml). The strain is a Gram - positive and rodshaped bacteria, arranged in short chains or in small irregular pairs with ability to produce spores on nutrient medium. The endospores were central, paracentral and subterminal, which did not deform the vegetative cell. The strain growth was aerobic and was non - hemolytic. The enzymatic process was observed by appearance of distinct zones around strain colonies. In conclusion, the results suggested that the strain present probiotic traits and can be further assessed for other probiotic characters (resistance to pH 2.0, resistance to bile acids and salts, antibacterial activity, induction of local immune response etc.). |
| Databáze: | OpenAIRE |
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