Determination of probiotic activity of Bacillus coagulans strains isolated from different sources and their use in probiotic pasta production

In the present study, four different Bacillus coagulans strains (SC, SD, SPi and STp) were isolated from plant-based sources, characterized and screened for the different properties. All the strains had the properties of resistance to heat treatment (80℃, 90℃ and 100℃), low pH (1, 2, 3 and 4), bile salts and lysozyme, were antibiotic-sensitive and able to produce biofilm and had antibacterial activity against test cultures (B. cereus, Escherichia coli NCTC 12241, Listeria monocytogenes ATCC 7644 and Salmonella spp.). The safety of these strains was confirmed as no enterotoxin genes were present and enterotoxins were not detected. Hemolytic activity and lecithinase production did not occur. The results were compared with B. coagulans GBI-30, 6086 and it has been determined that the isolates were suitable for use as probiotics. The quality and microbiological characteristics of probiotic pasta samples produced with B. coagulans addition were determined at production day and after 6 months of storage at room temperature. Due to the B. coagulans count of pasta was above 6 log CFU/g, the samples can be considered as a probiotic product after 6 months of storage at room temperature.