Bacillus subtilis isolates from camel milk as probiotic candidates

Area of Science:

• Microbiology
• Probiotics
• Food Science

Background:

• Bacillus species are recognized for producing resistant cells, making them candidates for probiotic applications.
• Camel milk is a potential source for isolating novel microorganisms with probiotic properties.

Purpose of the Study:

• To evaluate the probiotic characteristics of Bacillus isolates from camel milk.
• To identify and characterize potential probiotic strains from camel milk.

Main Methods:

• Screening of 48 colonies using morphological and biochemical analyses.
• Identification of two isolates as Bacillus subtilis CM1 and CM2 via 16S rRNA sequencing.
• Assessment of in vitro probiotic properties including safety (hemolysis, lecithinase), resistance (acid, bile, gastric juice), adhesion, auto-aggregation, and antioxidant activity.

Main Results:

• Bacillus subtilis CM1 and CM2 were identified from camel milk.
• Both strains exhibited safety profiles, being negative for hemolysis and lecithinase activity, and lacking enterotoxigenic genes.
• The isolates demonstrated significant in vitro probiotic traits, including resistance to gastrointestinal conditions, adherence to HT-29 cells, auto-aggregation, and antioxidant capabilities, comparable to known probiotic strains.

Conclusions:

• Bacillus subtilis CM1 and CM2 strains isolated from camel milk possess significant potential as probiotics.
• The safety and in vitro characteristics suggest these strains are suitable candidates for further investigation.
• Extensive in vitro and in vivo studies are recommended to fully validate the probiotic efficacy of Bacillus CM1 and CM2.