The involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and maximum consumer health benefits. In this study, isolated Bacillus cultures used in the fermentation of African locust bean seeds “Parkia biglobosa” into the food condiment “daddawa” were evaluated for probiotic attributes. Bacillus cereus strains BC1 and BC2 were tested for tolerance to acid, common salt (NaCl), and bile salt. Auto-aggregation and adhesion to epithelial cells, antibiotic sensitivity profile, hemolytic pattern, and antibacterial activity were also evaluated. To demonstrate further health benefit, spores of strain BC1 were investigated for anti-inflammatory potential employing the rat paw edema technique. Both Bacillus cereus strains showed antagonistic activity against pathogenic Escherichia coli and Staphylococcus aureus. BC1 was more acid-stress tolerant than BC2, maintaining 107.6% viability after 3 h incubation in MRS broth of pH 2.5. However, at 97.74% viability after incubation for 3 h, BC2 was more tolerant to 0.4 % bile salt. The Bacillus cereus strains were susceptible to all antibiotics tested with the exception of norfloxacin and thrived under high saline stress. Both strains were protease producers and non-hemolytic on sheep blood agar. The edema inhibition study revealed that spores of Bacillus cereus strain BC1 had anti-inflammation potential and produced no physiological toxicity on the animals. These results indicate that the Bacillus cultures for “daddawa” production are good candidates for probiotics and have the potential for application in both animal and human formulations for increased health benefit to consumers.

中文翻译：

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从传统发酵非洲刺槐豆种子（Parkia biglobosa）“ daddawa”分离的芽孢杆菌菌株的益生菌特性评估

益生菌培养物在食品发酵中的参与可确保增强感官特性并最大程度地提高消费者健康水平。在这项研究中，评估了用于非洲刺槐种子“ Parkia biglobosa”发酵成食品调味品“ daddawa”的分离的芽孢杆菌培养物的益生菌特性。测试蜡状芽孢杆菌菌株BC1和BC2对酸，普通盐（NaCl）和胆汁盐的耐受性。还评估了自身聚集和对上皮细胞的粘附，抗生素敏感性分布，溶血模式和抗菌活性。为了证明进一步的健康益处，使用大鼠爪水肿技术研究了菌株BC1的孢子的抗炎潜力。两种蜡样芽孢杆菌菌株均显示出对病原性大肠杆菌和金黄色葡萄球菌的拮抗活性。BC1比BC2更耐酸，在pH 2.5的MRS肉汤中孵育3小时后，可保持107.6％的活力。但是，孵育3小时后，在97.74％的活力下，BC2对0.4％的胆汁盐更具耐受性。蜡状芽孢杆菌菌株对除诺氟沙星以外的所有抗生素敏感，并在高盐胁迫下生长旺盛。两种菌株都是蛋白酶产生者，并且在羊血琼脂上不溶血。水肿抑制研究表明蜡样芽胞杆菌BC1菌株的孢子具有抗炎作用，并且对动物没有生理毒性。这些结果表明，用于“ daddawa”生产的芽孢杆菌培养物是益生菌的良好候选者，并且有可能在动物和人类配方中应用，以增加对消费者的健康益处。