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Identification of Bacillus megaterium as a Probiotic and Its Action to Control Biofilms of Foodborne Pathogens

Tatsaporn Todhanakasem1, Norawachara Sanchan1, Panupong Kaituam1

  • 1School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.

Foods (Basel, Switzerland)
|August 13, 2026
PubMed

Insights

Bacillus megaterium from coffee fermentation shows probiotic potential by inhibiting pathogens and forming biofilms. This bacterium produces bioactive compounds and survives harsh conditions, suggesting future use as a human and animal probiotic.

Area of Science:

  • Microbiology
  • Probiotics
  • Food Science

Background:

  • Foodborne pathogenic bacteria pose significant health risks.
  • Probiotics offer a natural approach to combat pathogens.
  • Bacillus megaterium is a known bacterium with various industrial applications.

Purpose of the Study:

  • To investigate the probiotic potential of Bacillus megaterium isolated from coffee fermentation.
  • To evaluate its efficacy against common foodborne pathogens.
  • To explore its ability to produce bioactive compounds and form biofilms.

Main Methods:

  • Isolation and identification of Bacillus megaterium from coffee fermentation.
  • Antimicrobial activity assays against Bacillus cereus, Escherichia coli, and Salmonella Typhimurium.
  • Detection of quorum-sensing signal molecules (N-butanoyl-L-homoserine lactone).
  • Biofilm formation assays and characterization of survival under simulated gastrointestinal conditions (bile salt tolerance, low pH).
  • Hemolytic activity and antibiotic sensitivity tests.

Main Results:

  • Bacillus megaterium exhibited inhibitory effects against Bacillus cereus, Escherichia coli, and Salmonella Typhimurium.
  • Production of active compounds, including δ-valerolactam and ε-caprolactam, was confirmed.
  • Detection of N-butanoyl-L-homoserine lactone indicated biofilm formation capability.
  • B. megaterium demonstrated tolerance to 6% bile salt and survival at pH 1.5.
  • Negative hemolytic activity and sensitivity to antibiotics were observed.

Conclusions:

  • Bacillus megaterium isolated from coffee fermentation possesses significant probiotic properties.
  • Its ability to produce bioactive compounds, form biofilms, and inhibit pathogens makes it a promising candidate for functional foods.
  • Further research supports its potential application as a human and animal probiotic.
Keywords:
Bacillus megateriumactive compoundsbiofilmfoodborne pathogensprobiotic

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