Assessment of Probiotic and Technological Capabilities of Bacillus coagulans and its Performance in Utilization of Various Carbon and Nitrogen Sources

Some strains of Bacillus coagulans have shown probiotic characteristics and variety of technological features that make it useful across multiple industries. This study focused on investigating specific traits of B. coagulans strains IBRC10807 (T strain) and GBI-30,6086 (SH strain), such as surface hydrophobicity, tolerance to salt, acid, pepsin, trypsin, bile salt, and heat resistance. The study also examined their performance using different carbon sources (industrial glucose, date juice, grape juice, corn syrup, and sugar beet molasses) and nitrogen sources (sesame meal, soybean meal, and corn gluten), along with comparing the intensity of proteolysis of nitrogen sources. The results indicated that both strains were capable of proteolysis, with the SH strain demonstrating higher efficiency than the T strain when using corn syrup as the carbon source and soybean meal as the nitrogen source. Optimal conditions for fermentation were determined in this study, resulting in a total desirability of 95%, with the optimal amounts of soybean meal at 2.46%, corn syrup at 10.65%, and a fermentation time of 32.35 h. These findings suggest that B. coagulans strains have both probiotic and technological properties and can effectively ferment inexpensive carbon and nitrogen substrates to produce valuable materials.