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Evaluation of Bacillus subtilis strains as probiotics and their potential as a food ingredient

In: Beneficial Microbes
Authors:
P. Permpoonpattana s.cutting@rhul.ac.uk
University of London, School of Biological Sciences, Royal Holloway, Egham, Surrey TW20 0EX, United Kingdom

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H.A. Hong s.cutting@rhul.ac.uk
University of London, School of Biological Sciences, Royal Holloway, Egham, Surrey TW20 0EX, United Kingdom

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R. Khaneja s.cutting@rhul.ac.uk
University of London, School of Biological Sciences, Royal Holloway, Egham, Surrey TW20 0EX, United Kingdom

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S.M. Cutting s.cutting@rhul.ac.uk

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Abstract

Spores of Bacillus subtilis including one strain used commercially were evaluated for their potential value as a probiotic and as potential food additives. Two isolates of B. subtilis examined here were HU58, a human isolate and PXN21, a strain used in an existing commercial product. Compared to a domesticated laboratory strain of B. subtilis both isolates carried traits that could prove advantageous in the human gastro-intestinal tract. This included full resistance to gastric fluids, rapid sporulation and the formation of robust biofilms. We also showed that PXN21 spores when administered weekly to mice conferred non-specific cellular immune responses, indicative signs of the stimulation of innate immunity. Spores mixed in wholemeal biscuits were found to survive baking at 235 °C for 8 minutes with only a 1-log reduction in viability. That spores can survive the baking process offers the possibility of using spores as probiotic supplements in a range of novel food products.

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