| Title |
Characterization of probiotic potential of Bacillus species isolated from a traditional brine pickle
|
|---|---|
| Published in |
Journal of Food Science and Technology, October 2017
|
| DOI | 10.1007/s13197-017-2928-6 |
| Pubmed ID | |
| Authors |
K. Ragul, Ibadondor Syiem, K. Sundar, Prathapkumar H. Shetty |
| Abstract |
Fermented foods are known for their potential as main source of probiotics. The present study aimed at investigating the probiotic properties of bacteria isolated from fermented mango pickle. Non-hemolytic fermenting microbiota isolated from mango pickle was screened in vitro for their basic probiotic properties such as acid tolerance, bile salt, lysozyme and salt tolerance. They were also tested for their beneficial characters like cholesterol removal, bacterial adhesion to hydrocarbons, auto-aggregation, antimicrobial activity, β-galactosidase activity, exopolysaccharide production and adhesion to HT-29 cell line. Outputs of these parameters were subjected to principal component analysis (PCA) and these results were interpreted to select prospective bacterial isolates that can be used as potential probiotics. Out of eight isolates, PUFSTP35 (Bacillus licheniformis), PUFSTP38 (Bacillus amyloliquefaciens) and PUFSTP39 (Bacillus subtilis) showed similar trend to Weissella cibaria (MTCC 9814) that was used as a reference strain for profiling probiotic properties. B. licheniformis PUFSTP35 from fermented mango pickle appear to be the most potential candidate for use as a beneficial probiotic. |
Mendeley readers
The data shown below were compiled from readership statistics for 56 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 56 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 11 | 20% |
| Student > Bachelor | 8 | 14% |
| Researcher | 5 | 9% |
| Student > Ph. D. Student | 5 | 9% |
| Student > Postgraduate | 3 | 5% |
| Other | 5 | 9% |
| Unknown | 19 | 34% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 15 | 27% |
| Engineering | 4 | 7% |
| Biochemistry, Genetics and Molecular Biology | 4 | 7% |
| Immunology and Microbiology | 3 | 5% |
| Nursing and Health Professions | 2 | 4% |
| Other | 7 | 13% |
| Unknown | 21 | 38% |
Attention Score in Context
This research output has an Altmetric Attention Score of 14. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 27 November 2020.
All research outputs
#2,298,569
of 23,009,818 outputs
Outputs from Journal of Food Science and Technology
#124
of 1,447 outputs
Outputs of similar age
#47,752
of 328,576 outputs
Outputs of similar age from Journal of Food Science and Technology
#7
of 52 outputs
Altmetric has tracked 23,009,818 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 90th percentile: it's in the top 10% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,447 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.4. This one has done particularly well, scoring higher than 91% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 328,576 tracked outputs that were published within six weeks on either side of this one in any source. This one has done well, scoring higher than 85% of its contemporaries.
We're also able to compare this research output to 52 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 86% of its contemporaries.