Akademik Veri Yönetim Sistemi
The 12th International Scientific Research Congress, Ankara, Türkiye, 17 - 18 Aralık 2021, ss.68-69
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.