Research Article
Volume 18 Issue 6 - 2022
Probiotic Capability of Bacillus spp. Isolated from Iru - Fermented African Locust Bean (Parkia biglobosa)
Afolake Olanbiwoninu*, Esho Deborah, Osinupebi, Ayooluwa, Theresa Awotundun and Samuel Fasiku
Department of Biological Sciences, Faculty of Natural Sciences, Ajayi Crowther University, Oyo, Oyo State, Nigeria
*Corresponding Author: Afolake Olanbiwoninu, Department of Biological Sciences, Faculty of Natural Sciences, Ajayi Crowther University, Oyo, Oyo State, Nigeria.
Received: January 25, 2022; Published: May 31, 2022




Abstract

Bacillus species have diverse applications in agriculture, enzyme production and medicine to produce vaccines and probiotics. Currently, little is known about the probiotic potential of Bacillus from fermented condiments of African origin. This work aimed at isolating Bacillus spp. with probiotic potential from fermented African locust bean - iru. Iru samples were obtained from a local market in Oyo, Nigeria. The samples were pretreated by boiling to eliminate vegetative cells and inoculated using pour plate technique. Isolates were identified; their antibiotic susceptibility profile and antimicrobial activity against known pathogens (Listeria monocytogenes, Salmonella enterica and Staphylococcus aureus) were determined. Safety and technological properties (cellulase, protease, lipase and amylase activities) of the isolates were also determined. Twenty spore-forming, Gram-positive with rod shape were isolated and identified as Bacillus subtilis (8), Bacillus licheniformis (4), Bacillus pumilus (3), Bacillus polymyxa (1), Bacillus licheniformis (1), Bacillus alvei (1), Bacillus badius (1) and Bacillus sp. (1). All isolates were susceptible to levofloxacin, ciprofloxacin, ofloxacin, gentamycin and azithromycin while 16 (80%) were resistant to cefotaxime. Only 11 (55%) isolates inhibited the growth of Listeria monocytogenes, with no inhibition recorded against other pathogens. The 11 isolates synthesized at least one enzyme, with B. subtilis PA1 and B. alvei PB5 producing the four enzymes determined. γ-haemolysis was exhibited in 90% of the isolates while 10% exhibited α-haemolysis. Bacillus subtilis PA1, Bacillus subtilis PA6 and Bacillus licheniformis PA5 survived high acid, bile and simulated acid and bile. Bacillus subtilis and Bacillus licheniformis from African fermented locust beans have excellent probiotic potentials.

 

Keywords: Acid and Bile Tolerance; Antimicrobial Activity; Enzymes; Probiotic Potential; Safety Properties

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Citation: Afolake Olanbiwoninu., et al. “Probiotic Capability of Bacillus spp. Isolated from Iru - Fermented African Locust Bean (Parkia biglobosa)”. EC Microbiology 18.6 (2021): 18-30.

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