Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Antimicrobial Activities and Probiotic Properties of Bacillus sp. Strains Isolated from Fermented Cooked Rice

  • Mst. Sarmin Sultana (Department of Pharmacy, University of Rajshahi) ;
  • Maya Khatun (Department of Pharmacy, University of Rajshahi) ;
  • Ajijur Rahman (Department of Pharmacy, University of Rajshahi)
  • Received : 2024.07.10
  • Accepted : 2024.09.04
  • Published : 2024.09.28
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Abstract

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

Acknowledgement

We gratefully acknowledge the contribution of Professor Dr. Anwar Ul Islam for his critical thoughts during performing the experiments. The study was partially funded by the internal funding of the Department of Pharmacy, University of Rajshahi.

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