Screening and Production of Industrially milk Clotting by Bacillus subtilis carries a Potential Probiotic Character | ||
| Egyptian Journal of Chemistry | ||
| Volume 69, Issue 1, January 2026, Pages 15-14 PDF (610.46 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2025.375021.11588 | ||
| Authors | ||
| nouran Elattal1; Eman A. Karam2; Amany Kansoh1; Mona Esawy* 1 | ||
| 1Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt. | ||
| 2Microbial Chemistry Department, National Research Centre, Dokki, Cairo, 12622 Egypt | ||
| Abstract | ||
| The safety and potential of enzymes is the most significant trend in the microbial food sector. One excellent source of safe enzymes was the probiotic bacteria. The probiotic bacteria were a good source for safe enzyme. In this finding, among 23 honey isolates 13 isolates were detected as milk clotting producers and the most potent producer was the isolate No2 (2000 SU/ml). The most favorable conditions for enzyme production were 40 ºC in the presence of maltose and soybean (2714 SU/ml). The microorganism safety was confirmed by the antimicrobial sensitivity and negative blood hemolysis. The isolate showed a promising antimicrobial activity against different pathogens such as Bacillus cereus, Pseudomonas aeruginosa, Salmonella typhi, Escherichia coli, Candida albicans, and Asperigllus niger. The isolate tolerated the temperature elevation until 80°C and up to 3M NaCl. The isolate could tolerate the severe acidic condition and remained 68.68% of its growth after incubation at pH2 for 6h. The isolate tolerated the 0.3% bile salt and remained 88% of survival cells and exceeding the survival cells of l.casi (81%). Our findings suggested that, compared with other types of probiotics, honey probiotics may be a better choice for producers and consumers. | ||
| Keywords | ||
| Honey isolates; probiotic; milk clotting; Bacillus subtilis | ||
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