In vitro Assessment of Antimicrobial Activity of Probiotic Bacillus Spp. Against Salmonella Typhimurium

Şenol B. M., Arıcı M.

The 12th International Scientific Research Congress, Ankara, Turkey, 17 - 18 December 2021, pp.68-69

  • Publication Type: Conference Paper / Summary Text
  • City: Ankara
  • Country: Turkey
  • Page Numbers: pp.68-69
  • Yıldız Technical University Affiliated: Yes


Probiotics, which are known to have beneficial effects on host health, are recommended for use as food supplements and are increasingly included in food products nowadays. Although studies on probiotics are mostly focused on Lactobacillus spp. and Bifidobacterium spp., Bacillus species have also become a group of microorganisms with significant probiotic potential in recent years. Bacillus is a Gram-positive, catalase-positive, obligate, or facultatively aerobic, rod-shaped, endospore-forming bacteria genus and belongs to the Firmicutes phylum. Compared with Lactobacillus spp, which is more sensitive to normal physiological conditions, Bacillus spp. has some advantages such as producing heatresistant spores and being able to survive at low pH. The aim of this study is to test the antimicrobial activity of probiotic Bacillus species against Salmonella Typhimurium (ATCC14028) in vitro. For this purpose, the antimicrobial activity of five Bacillus spp. strains (B. subtilis, B. coagulans, B. clausii) isolated from different sources and determined to have probiotic properties were investigated against Salmonella Typhimurium (ATCC14028) in three different media: agar, broth, and UHT milk. No antimicrobial activity was detected against Salmonella Typhimurium in the agar well method. When the number of live indicator microorganisms was examined over time, the findings showed that inhibition effect was observed in some strains in the live suspension of probiotic Bacillus spp. and indicator microorganism in broth, while the inhibition effect of all strains increased even more in UHT milk.