Article Search
닫기

Microbiology and Biotechnology Letters

Research Article(보문)

View PDF

Food Microbiology (FM)  |  Bioactive Compounds or Metabolites: Function and Application

Microbiol. Biotechnol. Lett. 2024; 52(3): 288-297

https://doi.org/10.48022/mbl.2407.07007

Received: July 10, 2024; Revised: August 14, 2024; Accepted: September 4, 2024

Antimicrobial Activities and Probiotic Properties of Bacillus sp. Strains Isolated from Fermented Cooked Rice

Mst. Sarmin Sultana1, Maya Khatun1,2, and Md. Ajijur Rahman1*

1Department of Pharmacy, University of Rajshahi, Rajshahi-6205, Bangladesh
2Pharmaceutical Sciences Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka - 1205, Bangladesh

Correspondence to :
Md. Ajijur Rahman,      ajijurrahman.pharm@ru.ac.bd

Fermented cooked rice is known to have remedial properties and good for health, but there is a lack of scientific knowledge to prove their beneficial effects. In this study, we investigated the presence of antibiotic-producing bacteria in fermented cooked rice. The probiotic properties of the bioactive isolates were also investigated. A total of seven pure isolates were isolated from fermented cooked rice prepared from parboiled cooked Aus rice in the lab following traditional methods. All the isolates were gram-positive, can grow at thermophilic range of temperatures, and all but CRS9 were able to coagulate milk. Three strains exhibited moderate to high broad-spectrum antibacterial activity against the test bacteria including Shigella brodie, Bacillus cereus, Escherichia coli, Pseudomonas sp., Staphylococcus aureus, and Proteus sp. Analysis of 16S rDNA sequences of the strain CRS8 and CRS11 showed that they belong to the genus Bacillus as they exhibited >99% identity to several strains of Bacillus. Both strains could survive the highly acidic conditions and can tolerate bile acid indicating their potential to be the candidate probiotic strains. The strain CRS8 was resistant to penicillins and cephalosporins including amoxicillin, penicillin, cephalothin, however, the CRS11 was sensitive to all the antibiotics tested. This is the first report that fermented cooked rice is a source of antibiotic-producing Bacillus sp. The probiotic properties of the Bacillus isolates from fermented cooked rice were also investigated for the first time.

Keywords: Fermented cooked rice, Bacillus sp., antimicrobial activity, probiotic properties, antibiotic resistance

Graphical Abstract


  1. Dimidi E, Cox SR, Rossi M, Whelan K. 2019. Fermented foods:Definitions and characteristics, Impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients 11: 1806.
  2. Mannaa M, Han G, Seo Y-S, Park I. 2021. Evolution of food fermentation processes and the use of multi-omics in deciphering the roles of the microbiota. Foods 10: 2861.
  3. Sokrab AM, Mohamed Ahmed IA, Babiker EE. 2014. Effect of fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes. J. Food Sci. Technol. 51: 2608-2015.
  4. Seven Reasons why Bengal’s Panta Bhaat is a perfect summer recipe Indian News | - Times of India [Internet]. The Times of India. [cited 2024 Aug. 11].
    Available from: https://timesofindia.indiatimes.com/life-style/food-news/7-reasons-why-bengals-panta-bhaat-isa-perfect-summer-recipe-indian-news/articleshow/107971107.cms
  5. Panta Ilish | Fried Hilsa Fish + Overnight Fermented Rice | Pohela Boishakh [Internet]. The Spice Odyssey. 2020 [cited 2024 Aug 11].
    Available from: https://www.thespiceodyssey.com/eat/panta-ilish
  6. Bhuiyan MHR, Hossain MA, Yeasmen N. 2022. Local-traditional foods of Bangladesh: A treasure to be preserved. Int. J. Gastronomy Food Sci. 30: 100602.
  7. Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, et al. 2014. The international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat. Rev. Gastroenterol. Hepatol. 11: 506-514.
  8. Fontana L, Bermudez-Brito M, Plaza-Diaz J, Muñoz-Quezada S, Gil A. 2013. Sources, isolation, characterisation and evaluation of probiotics. Br. J. Nutr. 109: S35-50.
  9. Ray M, Ghosh K, Singh S, Mondal KC. 2016. Folk to functional: An explorative overview of rice-based fermented foods and beverages in India. J. Ethnic Foods 3: 5-18.
  10. Hussin M, Anzian A, Liew CX-Q, Muhialdin BJ, Mohsin AZ, Fang C-M, et al. 2022. Potentially probiotic fermented glutinous rice (Oryza sativa L.) with Lactiplantibacillus plantarum improved immune system response in a small sample of BALB/cByJ mice. Fermentation 8: 612.
  11. Nath S, Roy M, Sikidar J, Deb B, Sharma I, Guha A. 2021. Characterization and in-vitro screening of probiotic potential of novel Weissella confusa strain GCC_19R1 isolated from fermented sour rice. Curr. Res. Biotechnol. 3: 99-108.
  12. Arefa N, Sarker AK, Rahman MdA. 2021. Resistance‐guided isolation and characterization of antibiotic‐producing bacteria from river sediments. BMC Microbiol. 21: 116.
  13. Goswami G, Baruah H, Boro RC, Barooah M. 2016. Fermentation reduces anti-nutritional content and increases mineral availability in Poita bhat. Asian J. Chem. 28: 1929-1932.
  14. Mulaw G, Sisay Tessema T, Muleta D, Tesfaye A. 2019. In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented ethiopian food products. Int. J. Microbiol. 2019: 7179514.
  15. Tran C, Cock IE, Chen X, Feng Y. 2022. Antimicrobial Bacillus:Metabolites and their mode of action. Antibiotics 11: 88.
  16. Zhao X, Kuipers OP. 2024. Identification and classification of known and putative antimicrobial compounds produced by a wide variety of Bacillales species. BMC Genomics 17: 882.
  17. Kim J-A, Bayo J, Cha J, Choi YJ, Jung MY, Kim D-H, et al. 2019. Investigating the probiotic characteristics of four microbial strains with potential application in feed industry. PLoS One 14: e0218922.
  18. Cotter PD, Hill C. 2003. Surviving the acid test: Responses of gram-positive bacteria to low pH. Microbiol. Mol. Biol. Rev. 67: 429-453.
  19. Azcarate-Peril MA, Altermann E, Hoover-Fitzula RL, Cano RJ, Klaenhammer TR. 2004. Identification and inactivation of genetic loci involved with Lactobacillus acidophilus acid tolerance. Appl. Environ. Microbiol. 70: 5315-5322.
  20. Succi M, Tremonte P, Reale A, Sorrentino E, Grazia L, Pacifico S, et al. 2005. Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese. FEMS Microbiol. Lett. 244: 129-137.
  21. Engelking LR. Chapter 62 - Bile Acids. In: Engelking LR, editor. Textbook of Veterinary Physiological Chemistry (Third Edition) [Internet]. Third Edition. Boston: Academic Press; 2015. p. 397-405.
    Available from: https://www.sciencedirect.com/science/article/pii/B9780123919090500621.
  22. Ruiz L, Margolles A, Sánchez B. 2013. Bile resistance mechanisms in Lactobacillus and Bifidobacterium. Front. Microbiol. 4: 396.
  23. Begley M, Gahan CGM, Hill C. 2005. The interaction between bacteria and bile. FEMS Microbiol. Rev. 29: 625-651.
  24. Courvalin P. 2006. Antibiotic resistance: the pros and cons of probiotics. Dig Liver Dis. 38 (Suppl 2): S261-265.
  25. Lee N-K, Kim W-S, Paik H-D. 2019. Bacillus strains as human probiotics:characterization, safety, microbiome, and probiotic carrier. Food Sci. Biotechnol. 28: 1297-1305.
  26. Hong HA, Duc LH, Cutting SM. 2005. The use of bacterial spore formers as probiotics. FEMS Microbiol. Rev. 29: 813-835.
  27. Sorokulova I. 2013. Modern status and perspectives of Bacillus bacteria as probiotics. J. Prob. Health 1. DOI: 10.4172/23298901.1000e106.
  28. Dietrich R, Jessberger N, Ehling-Schulz M, Märtlbauer E, Granum PE. 2021. The food poisoning toxins of Bacillus cereus. Toxins 13: 98.
  29. Sorokulova I, Osipova I, Tereshkina N, Vasil’eva E, Budanova E. 2006. [A study of the safety of probiotic bacilli]. Vestnik Ross. Akad. Med. Nauk 2006: 50-54.
  30. Duc LH, Hong HA, Barbosa TM, Henriques AO, Cutting SM. 2004. Characterization of Bacillus probiotics available for human use. Appl. Environ. Microbiol. 70: 2161-2171.
  31. Yoon S-H, Ha S-M, Kwon S, Lim J, Kim Y, Seo H, et al. 2017. Introducing EzBioCloud: a taxonomically united database of 16S rRNA gene sequences and whole-genome assemblies. Int. J. Syst. Evol. Microbiol. 67: 1613-1617.
  32. Tamura K, Stecher G, Kumar S. 2021. MEGA11: Molecular evolutionary genetics analysis version 11. Mol. Biol. Evol. 38: 3022-3027.

Starts of Metrics

Share this article on :

Related articles in MBL

Most Searched Keywords ?

What is Most Searched Keywords?

  • It is most registrated keyword in articles at this journal during for 2 years.