Phylogenetics, Safety and In Vitro Functional Properties of Bacillus Species Isolated from Iru, a Nigerian Fermented Condiment

dc.contributor.authorAdewumi, G.A.
dc.contributor.authorGrover, S.
dc.contributor.authorIsanbor, C.
dc.contributor.authorOguntoyinbo, F.A.
dc.date.accessioned2020-01-09T13:29:24Z
dc.date.available2020-01-09T13:29:24Z
dc.date.issued2019-06-03
dc.descriptionStaff publicationsen_US
dc.description.abstractBacillus species were isolated from iru, a traditional fermented condiment in Nigeria. Polyphasic approach was used to evaluate the phylogenetic relationship and strain sub-type of the isolated species. Additionally, the phylogenetic profiles of the species isolated from iru were compared with those of bacilli isolated from different continents. The phylogenetic diversity analysis was performed using the combination of 16S rRNA gene sequencing, ITS-PCR, ITS-PCR-RFLP, and M13 RAPD-PCR. The analysis revealed that Bacillus subtilis U170B and B. subtilis U146A isolated from iru were the closest relatives of strains belonging to the phylogeny of B. subtilis sensu stricto and were related to other bacilli isolated from different continents that had functional benefits. The two isolated species exhibited resistance to acidic pH (pH 2.0). The survival rates of B. subtilis U170B, B. subtilis U146A, and B. clausii UBBC-07 (commercial probiotic strain) cultured at pH 2.0 for 3 h were 33.45, 12.44, and 9.53%, respectively. The strains were highly tolerant to bile salts [0.3% (w/v)]. B. subtilis U170B exhibited the highest cell viability (43.45%) when cultured for 3 h in the presence of bile salts, followed by B. subtilis U146A (25%) and B. clausii UBBC-07 (18.94%). B. subtilis U170B and B. subtilis U146A did not exhibit haemolytic activity and were susceptible to different antibiotics. Additionally, these two strains exhibited weak antagonistic activity against B. cereus. The diverse wild strains of B. subtilis can be used as a safe multifunctional starter culture for the industrial production of condiments with health benefitsen_US
dc.identifier.citationAdewumi, G.A., Grover, S., Isanbor, C. and Oguntoyinbo, F.A. (2019). Phylogenetics, Safety and In Vitro Functional Properties of Bacillus Species Isolated from Iru, a Nigerian Fermented Condiment. Microbiology and Biotechnology Letters, 47(4), 498–509en_US
dc.identifier.urihttp://dx.doi.org/10.4014/mbl.1903.03005
dc.identifier.urihttps://ir.unilag.edu.ng/handle/123456789/7336
dc.language.isoenen_US
dc.publisherThe Korean Society for Microbiology and Biotechnologyen_US
dc.relation.ispartofseriesMicrobiology and Biotechnology Letters;Vol.47(4)
dc.subjectBacillus speciesen_US
dc.subjectPhylogeneticen_US
dc.subjectAntimicrobialen_US
dc.subjectFermentationen_US
dc.subjectResearch Subject Categories::MEDICINE::Microbiology, immunology, infectious diseases::Microbiologyen_US
dc.titlePhylogenetics, Safety and In Vitro Functional Properties of Bacillus Species Isolated from Iru, a Nigerian Fermented Condimenten_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
Phylogenetics, safety and in vitro functional properties of Bacillus species isolated from iru, a Nigerian fermented condiment.pdf
Size:
3.57 MB
Format:
Adobe Portable Document Format
Description:
License bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description: