In vitro evaluation of probiotic properties of bacteria isolated from fermented pickle
2011
Kamarudin, M. S. | Saad, C. R. | Balcazar, J. L. | Hosseini, S. | Zokaei Far, H. | Hosseini S. A. | Sijam, K.
In the present studytwo potential antagonistic bacteria, Bacillus subtilis strains L10 and G1, isolated from fermented pickle were evaluated for their probiotic properties in vitro. Molecular identification using specific primers, effects of dilution cell free supernatant on Vibrio harveyi (diluted factor; 0, 25, 50, and 75%), temperature stability (-20,60, 80, 120°C), types of extracellular enzymes (Protease, Amylase, and Cellulase), and production of antibacterial component (proteinase K, trypsin, lysozyme, lipase, and aamylase) by candidate strains have been investigated. Diluted cell free supernatant of both strains showed a great inhibitory activity against V. harveyi even at the highest dilution factor (75%). Poor heat stability of cell free supernatant of both strains was observed when the supernatants were heated at the mentioned temperatures for 20 min; however, strong inhibitory activity of cell free supernatant of both strains against V. harveyi was discovered after 7 month of freezing in -20°C. Considerable reduction of antibacterial activity was recorded when the cell free supernatant of both strains were treated by all the subjected enzymes. It can be pointed out that the productions of antimicrobial peptide or inhibitory enzymes for both strains play the role of antagonism activity against V. harveyi. In addition, production of extracellular enzymes such as protease and amylase by both strains were assessed, whereas both strains were not able to produce cellulase enzyme. In conclusion, based on the result of this study both strains could be considered as good potential probiotics for shrimp aquaculture.
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Эту запись предоставил Universiti Putra Malaysia