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<p>Probiotics are live microorganisms, when consumed in certain numbers confer health benefits on the host beyond inherent basic nutrition. This study was conducted to characterize the probiotic properties of bacteria isolated from pickled Vietnamese cabbage. Identification by 16S rRNA gene sequence analysis revealed that the isolate was&#xa0;<i>Bacillus aryabhattai.</i> The ability of <i>B. aryabhattai</i> HY1 to resist acidic condition, 0.3% (<i>w</i>/<i>v</i>) bile salts, sensitivity to Amoxicillin (25–40 µg) and Ampicillin (30–40 µg). In addition,&#xa0;the isolate was able to show inhibition towards pathogenic bacteria including <i>Escherichia coli</i> (EC), <i>Staphylococcus aureus</i> (SA), <i>Salmonella typhimurium</i> (ST), <i>Pseudomonas aeruginosa</i> (PA). The combination of 2% glucose with <i>B. aryabhattai</i> HY1 increased the production of acetic acid and butyric acid. These findings help to explain the health advantage and antimicrobial properties of <i>B. aryabhattai</i> HY1<i>.</i></p>

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Evaluation of probiotic properties of Bacillus aryabhattai HY1 isolated from Vietnamese pickled mustard greens

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年11月28日

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  • Minh Tan Pham,
  • Phung Thao Uyen Nguyen,
  • Tran Hai Yen Nguyen,
  • Khanh Linh Ma,
  • Thi Da Chau

摘要

Probiotics are live microorganisms, when consumed in certain numbers confer health benefits on the host beyond inherent basic nutrition. This study was conducted to characterize the probiotic properties of bacteria isolated from pickled Vietnamese cabbage. Identification by 16S rRNA gene sequence analysis revealed that the isolate was Bacillus aryabhattai. The ability of B. aryabhattai HY1 to resist acidic condition, 0.3% (w/v) bile salts, sensitivity to Amoxicillin (25–40 µg) and Ampicillin (30–40 µg). In addition, the isolate was able to show inhibition towards pathogenic bacteria including Escherichia coli (EC), Staphylococcus aureus (SA), Salmonella typhimurium (ST), Pseudomonas aeruginosa (PA). The combination of 2% glucose with B. aryabhattai HY1 increased the production of acetic acid and butyric acid. These findings help to explain the health advantage and antimicrobial properties of B. aryabhattai HY1.