Isolation and functional characterization of Bacillus subtilis from non-dairy fruits and vegetables as a potential next-generation probiotic
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Abstract
The growing demand for non-dairy probiotic products has intensified efforts to identify resilient microbial strains capable of withstanding gastrointestinal stress while maintaining functional efficacy. In this study, probiotic candidates were isolated and systematically characterized from raw apple and purple cabbage samples collected in Ahmedabad, India, to explore plant matrices as alternative reservoirs for next-generation probiotics. Eighteen bacterial isolates were recovered and screened for key probiotic attributes, including tolerance to acidic pH, bile salts, and osmotic stress. Among them, isolate A3 exhibited superior functional performance. Molecular identification using 16S rRNA gene sequencing confirmed the isolate as Bacillus subtilis (GenBank accession PQ203275). A comparative evaluation of gastrointestinal survivability was conducted against the reference probiotic strain, Lacticaseibacillus paracasei ATCC 25302. Under simulated gastric conditions, B. subtilis A3 showed remarkable stability, exhibiting only a 0.48-log reduction in viable count over 3 h, whereas L. paracasei displayed a substantial 3.27-log reduction. Consistently, under simulated intestinal conditions, B. subtilis A3 maintained high viability with a 0.55-log reduction compared with a 1.67-log decline observed for the reference strain. Functional assays further demonstrated broad-spectrum antibacterial activity of B. subtilis A3 against major enteric pathogens, with significantly larger inhibition zones than L. paracasei. Additionally, B. subtilis A3 exhibited enhanced antioxidant capacity, as evidenced by higher DPPH radical scavenging activity.The findings of this study has identified a plant-derived, spore-forming Bacillus subtilis strain with exceptional gastrointestinal resilience, antimicrobial efficacy, and antioxidant potential, emphasizing its suitability for incorporation into stable, non-dairy functional food and nutraceutical formulations.
Article Details
Article Details
Antimicrobial activity, Antioxidant capacity, Bacillus subtilis, Functional foods, Gastrointestinal survivability, Non-dairy probiotics
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