PROPERTIES AND SAFETY EVALUATION OF BACILLUS VELEZENSIS BUU004 AS PROBIOTIC AND BIOPRESERVATIVE IN SEAFOOD PRODUCTS

Namphueng Butkhot1, Pornpimon Soodsawaeng2, Traimat Boonthai2, Verapong Vuthiphandchai3 and Subuntith Nimrat1,4

Authors

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Keywords:

Bacillus velezensis BUU004, antibacterial activity, biopreservative, probiotic, safety, seafood

Abstract

Bacillus probiotics have been proposed for inhibition of several foodborne pathogens, which cause considerable public health burden and pose a challenge to control measures. Selection of probiotics requires close scrutiny in terms of biosafety and probiotic characteristics prior to incorporation into human food products. Bacillus velezensis BUU004, previously used as an aquaculture probiotic, showed strong antagonistic effect on seafood spoilage bacteria, namely, Aeromonas schubertii, Proteus mirabilis, Sphingobacterium spiritivorum, Staphylococcus hominis, Staph. mucilaginosus, Staph. saprophyticus, and Staph. warneri, and on foodborne pathogens, Bacillus cereus and Staph. aureus. B. velezensis BUU004 was susceptible to several classes of antibiotics used in human and veterinary clinical therapy, was ?-hemolytic with absence of hemolysin genes: hlyI/clo, hlyII and hlyIII homolog, did not carry enterotoxin genes: cytK, hblACD and nheABC, harbored genes encoding proteins associated with cell adhesion activity, namely, fibronectin-binding, collagen-binding surface and Gram-positive anchor proteins, and exhibited robust survivability under gastric and bile conditions. In conclusion, B. velezensis BUU004 was non-pathogenic with the characteristics of a potential probiotic safe for use as a source of biopreservative to prevent foodborne infections of seafood products.

Published

2020-06-12