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Chickpea-Derived Prebiotic Substances Trigger Biofilm Formation by Bacillus subtilis
Yaa Serwaah Amoah1,2, Satish Kumar Rajasekharan1, Ram Reifen2
1Department of Food Sciences, Institute for Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO), Volcani Institute, Rishon LeZion 7528809, Israel.
Nutrients
|December 28, 2021
Summary
Chickpea fibers support the growth of probiotic bacteria Bacillus subtilis, enhancing biofilm formation and antimicrobial pigment production for functional synbiotic foods.
Area of Science:
- Food Science
- Microbiology
- Biotechnology
Background:
- Chickpea-based foods offer low allergenicity and rich nutrition.
- Chickpea is a versatile legume used in various food products and as an industrial source of protein and starch.
Purpose of the Study:
- To investigate the use of chickpea-derived prebiotic fibers as a scaffold for growing Bacillus subtilis.
- To develop a chickpea-based synbiotic functional food.
Main Methods:
- Utilized chickpea-derived prebiotic fibers as a growth scaffold for Bacillus subtilis.
- Analyzed biofilm formation and pulcherrimin production.
- Employed electron micrograph imaging to confirm bacterial embedding.
Main Results:
- Chickpea fibers significantly enhanced Bacillus subtilis biofilm formation.
- The production of the antimicrobial pigment pulcherrimin was increased.
- Electron microscopy confirmed bacterial embedding within chickpea fibers, suggesting a protective mechanism.
Conclusions:
- Chickpea-derived prebiotic substances are a viable scaffold for cultivating probiotics.
- This approach supports the development of functional synbiotic foods with enhanced probiotic survival.
