ArticleBMC microbiology2022
Assessment of probiotic and technological properties of Bacillus spp. isolated from Burkinabe Soumbala.
Article in BMC microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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20 citing papers in PubMed, 35 citations in OpenAlex.
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- Characterization of bacteriocin, probiotic attributes and genomic information of Bacillus subtilis S1.World journal of microbiology & biotechnology · 2026Article
- Evaluation of probiotic potential of bacteria isolated from black tiger (Penaeus monodon) for aquaculture application.Journal, genetic engineering & biotechnology · 2026Article
- Development and Evaluation of Antioxidant Postbiotics from Bacillus amyloliquefaciens C-1 to Alleviate DSS-Induced Colitis.Probiotics and antimicrobial proteins · 2026Article
- Heat-Inactivated Bacillus can Against Novel Duck Reovirus Infection In vitro and In vivo.Probiotics and antimicrobial proteins · 2026Article
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- Characterization and probiotic potential of thermotolerant lactic acid bacteria from silage for ensiling crop residues.AMB Express · 2025Article
- In Silico and In Vitro Characterization ofFoods (Basel, Switzerland) · 2025Article
- Probiotic potential of riboflavin-overproducing Bacillus subtilis ACU-I163MR and ACU-I11MR, isolated from fermented African locust beans.Access microbiology · 2025Article
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- Complete Genome Sequence and In Vitro Probiotic Assessment of Bacillus subtilis DC-11 Isolated from Traditionally Fermented Idli Batter.Current microbiology · 2024Article
- In Vitro Screening of Bacterial Isolates From Dairy Products for Probiotic Properties and Other Health-Promoting Attributes.Food science & nutrition · 2024Article
- Isolation, characterization, and assessment of Bacillus rugosus potential as a new probiotic for aquaculture applications.Scientific reports · 2024Article
- Bacillus subtilis SOM8 isolated from sesame oil meal for potential probiotic application in inhibiting human enteropathogens.BMC microbiology · 2024Article
- In Silico Safety Assessment ofInternational journal of molecular sciences · 2024Article
- Review
- Evaluation of isolated probiotics on the efficacy of immune system in male and female Wistar rats.Saudi pharmaceutical journal : SPJ : the official publication of the Saudi Pharmaceutical Society · 2023Article
- Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods.Frontiers in microbiology · 2023Article
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Authors and funding
9 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundSoumbala is a highly loved alkaline traditional fermented food condiment in Burkina Faso. It harbors various microbiota dominated by fermentative Bacillus spp. as functional microorganism with little confirmed health-promoting properties.
methodsThe present study aimed to evaluate six Bacillus strains previously isolated and identified from soumbala. These strains were selected as presumptively safe bacteria for probiotic and technological characteristics. These strains were assessed for in vitro probiotic criteria (tolerance to acidic pH, gastric juice, 0.3% (m/v) bile salts, intestinal juice and 0.4% (w/v) phenol, cell surface hydrophobicity, auto-aggregation capacity, antimicrobial activity against foodborne pathogens, antibiotic susceptibility and biofilm production) and technological properties, including protease, amylase, lipase, and tannase activity, as well as poly-γ-glutamic acid (PGA) production and thermo-tolerance.
resultsAll tested Bacillus strains (B54, F20, F24, F21, F26 and F44) presented variable relevant probiotic properties (good tolerance to pH 2 and pH 4, gastric juice, bile salts, intestinal juice and phenol), with marked differences in hydrophobicity and auto-aggregation capacity ranging from 73.62-94.71% and 49.35-92.30%, respectively. They exhibited a broad spectrum of activity against foodborne pathogens depending on target pathogen, with the highest activity exhibited by strain F20 (29.52 mm) against B. cereus 39 (p < 0.001). They also showed good biofilm production as well as variable hydrolytic enzyme activities, including protease (43.00-60.67 mm), amylase (22.59-49.55 mm), lipase (20.02-24.57 mm), and tannase (0-10.67 mm). All tested Bacillus strains tolerated temperature up to 50 °C, while only strains F26 and F44 showed the best PGA production.
conclusionOverall, the tested cultures exhibiting potential probiotic and technological characteristics; particularly B. cereus F20, B. benzoevorans F21, B. cabrialessi F26, and B. tequilensis F44 could be a source of probiotic-starters of commercial interest in the production of high-quality soumbala.
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