Journal of Food: Microbiology, Safety & Hygiene
Open Access

Exploring the Antibacterial Activity of Bacillus Species Isolated from Ricinus communis (Ogiri)

Ahiakwo Ogbo^{* *}Correspondence: Ahiakwo Ogbo, Department of Food Microbiology, Niger Delta University, Wilberforce Island, Bayelsa State, Nigeria, Email:

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Introduction

The search for novel antibacterial agents has become increasingly important in the face of rising antibiotic resistance. One promising avenue of exploration is the utilization of naturally occurring microorganisms, which have evolved their own defense mechanisms against harmful bacteria. In this regard, Bacillus species have garnered attention for their potential antibacterial properties. This article delves into the fascinating world of Bacillus species isolated from Ricinus communis, commonly known as Ogiri, and explores their antibacterial activity.

Bacillus species: Nature's antibacterial warriors

Bacillus species are ubiquitous in the environment and have been extensively studied for their versatile characteristics. They are rodshaped, spore-forming bacteria known for their ability to thrive in diverse habitats, ranging from soil and water to the human gastrointestinal tract. Some Bacillus species have also gained fame for their probiotic properties, aiding in digestive health. However, it is their antibacterial potential that has garnered recent interest.

Bacillus species produce a wide array of antimicrobial compounds as part of their survival strategy. These compounds include enzymes, peptides, and secondary metabolites that exhibit antibacterial activity. One of the most well-known Bacillus species with antibacterial properties is Bacillus subtilis, which has been extensively studied for its ability to produce antimicrobial substances like surfactin and subtilin. This rich diversity in antimicrobial production makes Bacillus species an exciting source for discovering new antibacterial agents.

Isolation of Bacillus species from Ricinus communis

The process of isolating Bacillus species from Ricinus communis begins with the collection of Ogiri samples. These samples are typically obtained from local producers who follow traditional fermentation methods. Once collected, the samples are processed to isolate the Bacillus strains present in the Ogiri.

Sample collection: Ogiri samples are collected from different sources to capture the diversity of Bacillus species associated with Ricinus communis. These samples are obtained at various stages of the fermentation process.

Isolation and culturing: The collected samples are streaked onto selective agar plates, such as nutrient agar or mannitol egg yolk polymyxin agar, to encourage the growth of Bacillus species while inhibiting the growth of other microorganisms.

Identification: Once colonies with Bacillus morphology are observed on the agar plates, they are subjected to various biochemical tests and molecular techniques, such as 16S rRNA sequencing, to identify the Bacillus species.

Antibacterial activity of isolated Bacillus species

After isolating and identifying the Bacillus species from Ricinus communis, the next step is to evaluate their antibacterial activity. This involves testing their ability to inhibit the growth of pathogenic bacteria through various assays and experiments.

Agar well diffusion assay: This classic assay involves creating wells in an agar plate inoculated with a pathogenic bacterium and filling the wells with culture supernatants or extracts from the isolated Bacillus species. The formation of zones of inhibition around the wells indicates antibacterial activity.

Minimum Inhibitory Concentration (MIC) determination: MIC assays help determine the lowest concentration of a Bacillus-derived antimicrobial substance required to inhibit the growth of a specific pathogenic bacterium. This provides valuable information about the potency of the antimicrobial compound.

Time-kill kinetics: Time-kill kinetics experiments assess how rapidly the Bacillus-derived antimicrobial substances can kill or inhibit the growth of pathogenic bacteria over time. This information is crucial for understanding the kinetics of antibacterial action.

Bioautography: Bioautography is a technique that allows for the visualization of antibacterial compounds on Thin-Layer Chromatography (TLC) plates. The Bacillus-derived antimicrobial substances are separated on the TLC plate, and then the plate is overlaid with a bacterial suspension. Inhibition zones on the TLC plate indicate the presence of antibacterial compounds.

 

Description

The antibacterial activity of Bacillus species isolated from Ricinus communis can yield intriguing results. These bacteria have evolved in a specific niche and are likely to produce antimicrobial compounds tailored to combat the challenges they face in their natural environment. As a result, they may exhibit antibacterial activity against a broad spectrum of pathogenic bacteria.

The agar well diffusion assay often reveals promising results, with clear zones of inhibition observed around the wells containing Bacillus-derived culture supernatants or extracts. The MIC values provide additional insight into the potency of the antimicrobial compounds produced by these Bacillus species. Lower MIC values indicate a more potent antibacterial effect.

Time-kill kinetics experiments can shed light on the kinetics of antibacterial action. Some Bacillus-derived antimicrobial substances may exert a rapid bactericidal effect, while others may inhibit bacterial growth over a longer period. Understanding the kinetics is crucial when considering the practical applications of these substances.

Bioautography can be particularly valuable in identifying the specific antibacterial compounds produced by the isolated Bacillus species. This information can lead to the isolation and purification of these compounds for further characterization and potential pharmaceutical applications.

Applications and implications

The discovery of Bacillus species with antibacterial activity from Ricinus communis has several potential applications and implications:

Natural antibacterial agents: The isolated Bacillus species can serve as a source of natural antibacterial agents, which may find applications in the food industry, agriculture, and medicine. These agents could be used as food preservatives, biopesticides, or as components of wound dressings.

Antibiotic development: The antibacterial compounds produced by these Bacillus species could serve as lead compounds for the development of new antibiotics. In the face of antibiotic resistance, novel antibacterial agents are urgently needed.

Probiotic potential: Bacillus species with antibacterial activity may also have probiotic potential, as they could help maintain a healthy gut microbiome by inhibiting harmful pathogenic bacteria.

Traditional medicine: In regions where Ricinus communis and Ogiri are traditionally used, the antibacterial properties of Bacillus species could be harnessed for therapeutic purposes, aligning with traditional medicine practices.

Challenges and future directions

While the antibacterial activity of Bacillus species from Ricinus communis is promising, there are challenges and considerations to address in future research:

Safety and toxicity: Before applying these Bacillus-derived antimicrobial substances in food, medicine, or agriculture, thorough safety and toxicity assessments are necessary to ensure they do not have adverse effects on humans, animals, or the environment.

Mechanism of action: Understanding the mechanism of action of the antibacterial compounds is crucial for their targeted use and optimization.

Resistance development: As with any antibacterial agent, there is a risk of resistance development over time. Ongoing research should explore strategies to mitigate this risk.

Optimization and production: Scaling up the production of these antibacterial compounds for commercial use may require optimization of fermentation processes and cost-effective production methods.

Conclusion

The antibacterial activity of Bacillus species isolated from Ricinus communis (Ogiri) holds promise for various applications in food, agriculture, and medicine. These naturally occurring microorganisms have evolved their own defense mechanisms against harmful bacteria, making them valuable sources of novel antibacterial agents. Through careful isolation, identification, and evaluation of their antibacterial activity, researchers can unlock the potential of these Bacillus species to combat antibiotic resistance and improve public health. As the search for effective antibacterial agents continues, the exploration of nature's antibacterial warriors remains a captivating and essential endeavor.