FEED SCIENCE AND TECHNOLOGY

Isolation, Identification and Biological Characterization of Bacillus spp from Swine

  • JIANG Jiaxuan ,
  • WANG Shujing ,
  • REN Zhihong ,
  • DU Huamao
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  • 1. College of Biotechnology, Southwest University, Chongqing 400715, China;
    2. National Institute for Communicable Diseases Control and Prevention Chinese Center for Disease Control and Prevention, State Key Laboratory for Infectious Disease Prevention and Control, Beijing 102206, China

Received date: 2016-04-09

  Online published: 2016-11-18

Abstract

The aim of this project was to isolate Bacillus spp with good performance from the normal intestinal flora of healthy swine, and to improve the feed utilization rate, reduce the infection of pig digestive tract and reduce the use of antibiotics. The feces specimen were collected from local back-yard cows which never feed with manufactured feeds, and the Bacillus spp with acid and bile salt tolerance was isolated from fresh feces. The isolates were then tested for the production potency of amylase, cellulose and protease on specific agar plates. The strains were identified by biochemical assays and 16s rDNA sequence alignment analysis. The results showed that 7 Bacillus strains were isolated which could secrete amylase, cellulose and proteinase. The survival ratios of Bacillus strains in pH 3.0 for 2 hours were 30% to 90%, and in 0.5% bile salt for 4 hours were 40% to 100%. The strains were identified as Bacillus stearothermophiluc (1 strain), Bacillus licheniformis (1 strain) and Bacillus subtilis (5 strains) by biochemical identification and molecular identification, respectively. In conclusion, it selects 7 strains identified Bacillus spp, which have good tolerance in low pH and high bile salt conditions, and the strains can secrete amylase, cellulose and proteinase.

Cite this article

JIANG Jiaxuan , WANG Shujing , REN Zhihong , DU Huamao . Isolation, Identification and Biological Characterization of Bacillus spp from Swine[J]. Chinese Journal of Animal Nutrition, 2016 , 28(11) : 3542 -3548 . DOI: 10.3969/j.issn.1006-267x.2016.11.022

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