Related Experiment Video
Updated: Jul 11, 2026
10:24
Assessing the Viability of a Synthetic Bacterial Consortium on the In Vitro Gut Host-microbe Interface
Published on: July 4, 2018
11.5K
Complete Genome Sequence and In Vitro Probiotic Assessment of Bacillus subtilis DC-11 Isolated from Traditionally
Deepti N Chaudhari1, Jayesh J Ahire2, Amit A Kulthe1
1MIT School of Food Technology, MIT-ADT University, Pune, 412201, India.
Current Microbiology
|December 10, 2024
Summary
Bacillus subtilis DC-11, isolated from Idli batter, demonstrates excellent probiotic potential with high viability in simulated gastric and intestinal conditions. This safe probiotic candidate also produces the antimicrobial peptide subtilosin A, inhibiting harmful bacteria.
Area of Science:
- Microbiology
- Food Science
- Genomics
Background:
- Probiotics offer health benefits but require rigorous safety and efficacy assessments.
- Bacillus subtilis is a well-researched species with known probiotic properties.
- Traditional fermented foods are a rich source of potentially beneficial microorganisms.
Purpose of the Study:
- To conduct an in vitro probiotic assessment of Bacillus subtilis DC-11.
- To perform whole genome sequencing (WGS) for comprehensive genetic analysis.
- To evaluate the safety and functional attributes of this novel strain.
Main Methods:
- In vitro assays for probiotic properties (gastric/intestinal viability, autoaggregation, adhesion).
- Phenotypic safety assessment (enterotoxin, mucin degradation, antibiotic sensitivity).
- Whole genome sequencing (WGS) for genetic safety (plasmids, ARGs, virulence factors).
Main Results:
- B. subtilis DC-11 exhibited high viability (88.98% gastric, 98.60% intestinal) and good adhesion properties.
- The strain tested negative for enterotoxin production, mucin degradation, and common antibiotic resistance.
- WGS confirmed the absence of plasmids, ARGs, and virulence factors; identified subtilosin A production.
Conclusions:
- Bacillus subtilis DC-11 is a safe and promising probiotic candidate.
- Its robust in vitro probiotic characteristics and genetic safety profile support its potential.
- The production of subtilosin A adds to its antimicrobial capabilities.
Related Concept Videos
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:22Probiotics
Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...