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Evaluation of the probiotic potential of Bacillus polyfermenticus CJ6 isolated from Meju, a Korean soybean

Ji Hye Jung1, Myung Yul Lee, Hae Choon Chang

  • 1Department of Food and Nutrition, Kimchi Research Center, Chosun University, Gwangju 501-759, Korea.

Journal of Microbiology and Biotechnology
|November 6, 2012
PubMed

Insights

Bacillus polyfermenticus CJ6, isolated from Korean meju, demonstrates significant probiotic potential. This safe, gamma-polyglutamic acid-producing strain survives gastrointestinal conditions and propagates in the gut, making it suitable for food and feed applications.

Area of Science:

  • Microbiology
  • Food Science
  • Probiotics

Background:

  • Bacillus polyfermenticus CJ6 is a Korean soybean fermentation starter.
  • Probiotic potential requires evaluation of functionality and safety.

Purpose of the Study:

  • To assess the probiotic capabilities of Bacillus polyfermenticus CJ6.
  • To investigate its safety, gastrointestinal survival, and functional properties.

Main Methods:

  • Antibiotic sensitivity testing and toxin gene analysis.
  • Simulated gastrointestinal condition survival assays.
  • Gamma-polyglutamic acid (PGA) production quantification.
  • Cell adhesion studies with Caco-2 and HT-29 cells.
  • In vivo studies in mice using field emission scanning electron microscopy.

Main Results:

  • B. polyfermenticus CJ6 is safe, showing antibiotic sensitivity and lacking toxin genes/production.
  • High survival rates (60-100%) under simulated gastrointestinal conditions.
  • Significant production of gamma-polyglutamic acid (0.36 g).
  • In vivo studies confirmed spore germination, propagation, and adhesion in the mouse gastrointestinal tract.

Conclusions:

  • Bacillus polyfermenticus CJ6 exhibits promising probiotic characteristics.
  • Its safety profile and functional properties support its use in human food and animal feed.
  • Gamma-polyglutamic acid production may correlate with enhanced cell viability.

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