Prazdnova, E.V., Chistyakov, V.A., Churilov, M.N., Mazanko, M.S., Bren, A.B., Volski, A. and Chikindas, M.L. (2015) DNA-Protection and Antioxidant Properties of Fermentates from Bacillus amyloliquefaciens B-1895 and Bacillus subtilis KATMIRA1933. Letters in Applied Microbiology, 61, 549-554.
http://dx.doi.org/10.1111/lam.12491

has been cited by the following article:

• TITLE: Safety Properties and Probiotic Potential of Bacillus subtilis KATMIRA1933 and Bacillus amyloliquefaciens B-1895

  AUTHORS: Ammar AlGburi, Anna Volski, Carla Cugini, Emily M. Walsh, Vladimir A. Chistyakov, Maria S. Mazanko, Anzhelica B. Bren, Leon M. T. Dicks, Michael L. Chikindas

  KEYWORDS: Bacillus, Safety, Probiotics, Antimicrobials, Bacteriocins, Spores

  JOURNAL NAME: Advances in Microbiology, Vol.6 No.6, May 13, 2016

  ABSTRACT: This study reports on the safety and putative probiotic properties of Bacillus amyloliquefaciens B-1895 and Bacillus subtilis KATMIRA1933. According to the bacterial reverse mutation (Ames) test, cell-free supernatants of B. amyloliquefaciens B-1895 and B. subtilis KATMIRA1933 were not mutagenic. The two strains co-aggregated with Escherichia coli and Pseudomonas aeruginosa, and cell-free supernatants inhibited the growth of Streptococcus intermedius and Porphyromonas gingivalis. Endospores of B. amyloliquefaciens B-1895 and B. subtilis KATMIRA1933 were tolerant to 0.3% (w/v) bile salts and survived incubation for 4 h in MRS broth at pH 2.0 to 3.0. The ability of the two strains to produce antimicrobial compounds potentiates their application in health care formulations, personal care products, food and animal feed.