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SOS Response Inhibitory Properties by Potential Probiotic Formulations of Bacillus amyloliquefaciens B-1895 and Bacillus subtilis KATMIRA1933 Obtained by Solid-State Fermentation

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Abstract

The ability of fermentates of two potential probiotic strains, Bacillus amyloliquefaciens B-1895 and Bacillus subtilis KATMIRA1933, to lower the SOS response in bacteria was evaluated using Escherichia coli-based Lux biosensors (pRecA-lux) and the tested bacilli fermentates obtained through solid-state fermentation. The SOS response was stimulated by the addition of ciprofloxacine. Preparations of both Bacillus fermentates demonstrated SOS-inhibitory activity (up to 54.21%). The strain КATMIRA1933 was characterized by higher SOS-inhibitory activity. The active components of the fermentates were stable against heating, proteinase, and RNase action.

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Acknowledgements

This work was supported by Russian Science Foundation (Project No. 16-16-04032).

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Authors and Affiliations

  1. Academy of Biology and Biotechnologies, Southern Federal University, Rostov-on-Don, Russia

    Evgeniya V. Prazdnova, Maria S. Mazanko, Anzhelica B. Bren & Vladimir A. Chistyakov

  2. Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ, USA

    Richard Weeks & Michael L. Chikindas

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  1. Evgeniya V. Prazdnova
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  2. Maria S. Mazanko
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  3. Anzhelica B. Bren
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  4. Vladimir A. Chistyakov
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  6. Michael L. Chikindas
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Correspondence to Michael L. Chikindas.

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Prazdnova, E.V., Mazanko, M.S., Bren, A.B. et al. SOS Response Inhibitory Properties by Potential Probiotic Formulations of Bacillus amyloliquefaciens B-1895 and Bacillus subtilis KATMIRA1933 Obtained by Solid-State Fermentation. Curr Microbiol 76, 312–319 (2019). https://doi.org/10.1007/s00284-018-01623-2

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  • DOI: https://doi.org/10.1007/s00284-018-01623-2

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