Bacillus mojavensis isolated from aguamiel and its potential as a probiotic bacterium

Abstract

Background

Millenary fermented beverages are a source of industrially important microorganisms. Aguamiel and pulque are traditional Mexican beverages of pre-Hispanic origin, with a microbial diversity that contributes to the different fermentations (lactic, alcoholic and acetic). The aim of this research was to characterize the Bacillus mojavensis (BF2A1) strain isolated from aguamiel and determine its probiotic potential. The strain was identified through Mass Spectrometry (MS), molecular techniques, as well as morphological and biochemical profiling. The probiotic activity of the BF2A1 strain and its response during the gastric simulation was determined.

Results

The strain BF2A1 is a Gram-positive, spore-forming bacillus, positive for catalase, gamma-hemolysis, citrate, ornithine, grows at 7.5% NaCl, and acetoin, but negative for motility, indole, and methyl red. Its taxonomic identity was determined as B. mojavensis both by MALDI-TOF MS and sequencing of 16S rDNA. Its probiotic potential was demonstrated as BF2A1 was tolerant to pH 2 (OD_620nm 0.289 ± 0.012), 0.3% bile salts (OD_620nm 0.103 ± 0.089), 8% NaCl (OD_620nm 0.254 ± 0.096), and 1% lysozyme (OD_620nm 1.342 ± 0.078) compared to the probiotic strain Lactobacillus leichmannii ATCC 7830TM (Laclei). The antagonistic effect of BF2A1 against Escherichia coli (ATCC25922), Staphylococcus aureus (ATCC25923), and Candida albicans (ATCC60193) showed 25.5%, 8% and, 65% inhibitory growing effect, respectively. BF2A1 in the gastric simulation showed only a reduction of 1–2 log CFU/mL and showed after the intestinal phase a survival rate of 84.4% as compared to the control strains.

Conclusions

This study shows that BF2A1 isolated from aguamiel is a bacterium with probiotic properties that can be used in different areas of Biotechnology.

How to cite: Martínez-Ortiz V, Trujillo-López MA, El-Kassis EG, et al. Bacillus mojavensis isolated from aguamiel and its potential as a probiotic bacterium. Electron J Biotechnol 2024;67. https://doi.org/10.1016/j.ejbt.2023.11.002.