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Microbiology and Biotechnology Letters

Research Article(보문)

Food Microbiology  |  Probiotics in Nutrition and Health

Microbiol. Biotechnol. Lett.

Received: January 6, 2025; Revised: March 8, 2025

MOLECULAR IDENTIFICATION AND IN VITRO ANALYSIS OF POSSIBLE PROBIOTIC BACTERIA FROM FERMENTED RICE

Ajuy Sundar Vijayanandan 1, 1, 1* and Saravanan Venkatesan 1, 1, 2

Karpaga Vinayaga Colege of Engineering and Technology, Chengalpattu

Correspondence to :
Ajuy Sundar Vijayanandan, Karpaga Vinayaga Colege of Engineering and Technology, Chengalpattu [603308]
Fax : 9442010760, E-mail : ajsdr08@gmail.com

Abstract

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In this study, traditional fermented rice was used to isolate probiotic bacteria using serial dilution for potential health benefits. The strains were separated using streak plate culture. Antimicrobial properties were observed in 8 isolates, showing activity against various human pathogens. Acid tolerance was tested at different pH levels, indicating high survivability across a range of acidic conditions. The isolates also demonstrated good growth under bile salt tolerances of 0.5% to 2.0%. Additionally, antibiotic susceptibility testing revealed effectiveness against multiple antibiotics. Hemolytic activity was assessed, with only one strain showing no hemolysis. Molecular identification confirmed one isolate as Bacillus subtilis, known for rapid growth and industrial enzymatic production capabilities. 16S rRNA sequence analysis was conducted to identify the best potential probiotics. These findings suggest the potential of these probiotic strains for health-promoting applications.

Keywords: Antibiotic susceptibility, Antimicrobial activity, Bile tolerance, Fermented rice, Probiotic bacteria

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