Isolation, identification, and evaluation of sporulation ability of Bacillus clausii, Bacillus badius, and Bacillus amyloliquefaciens derived from fermented pineapple juice
Vol. 134 No. 1S-3 (2025), Special Issue: CBA 2025
Vol. 134 No. 1S-3 (2025)

Isolation, identification, and evaluation of sporulation ability of Bacillus clausii, Bacillus badius, and Bacillus amyloliquefaciens derived from fermented pineapple juice

Special Issue: CBA 2025
https://doi.org/10.26459/hueunijns.v134i1S-3.8016
Published 2025-12-26
Nguyen Thanh Binh Le
Faculty of Education, Quy Nhon University, Gia Lai Province, Vietnam
Thi Thu Thao Dao
Faculty of Education, Quy Nhon University, Gia Lai Province, Vietnam
Dao Huyen Trang Pham
Faculty of Education, Quy Nhon University, Gia Lai Province, Vietnam
Thi Cam Tuyen Ngo
Faculty of Education, Quy Nhon University, Gia Lai Province, Vietnam
Thanh Hoa Phan
Faculty of Education, Quy Nhon University, Gia Lai Province
Xuan Khanh Dao
Faculty of Education, Quy Nhon University, Gia Lai Province, Vietnam
Bui Trang Huynh
Faculty of Education, Quy Nhon University, Gia Lai Province, Vietnam
Thi Hoai Thuong Nguyen
Faculty of Education, Quy Nhon University, Gia Lai Province, Vietnam
Kim Khue Ngo
Faculty of Natural Sciences, Quy Nhon University, Gia Lai Province, Vietnam
Thi Tho Nguyen
Department of Primary and Preschool Education, Quy Nhon University, Gia Lai Province, Vietnam
Nguyen Thi Mong Diep*
Faculty of Natural Sciences, Quy Nhon University, Gia Lai Province, Vietnam
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Keywords

Bacillus clausii
Bacillus amyloliquefaciens
Bacillus badius
endospore

How to Cite

1.
Le NTB, Dao TTT, Pham DHT, Ngo TCT, Phan TH, Dao XK, Huynh BT, Nguyen THT, Ngo KK, Nguyen TT, Nguyen TMD. Isolation, identification, and evaluation of sporulation ability of Bacillus clausii, Bacillus badius, and Bacillus amyloliquefaciens derived from fermented pineapple juice. hueuni-jns [Internet]. 2025Dec.26 [cited 2025Dec.27];134(1S-3):137-44. Available from: https://jos.hueuni.edu.vn/index.php/hujos-ns/article/view/8016
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Abstract

The genus Bacillus comprises a wide range of Gram-positive, endospore-forming bacteria that are well recognised for their robustness and persistence under environmental stress, making them suitable candidates for diverse biotechnological and industrial applications. This study aimed to isolate, identify, and evaluate the sporulation ability of B. clausii, B. badius, and B. amyloliquefaciens strains derived from naturally fermented pineapple juice. After 7 days of fermentation, microbial isolation yielded three distinct bacterial strains. On the basis of morphological characteristics and 16S rRNA region sequence analysis, the isolates QNUPAB1-CNSH, QNUPAB2-CNSH, and QNUPAB3-CNSH were identified as B. clausii, B. amyloliquefaciens, and B. badius, respectively. The sporulation capacity of these isolates was assessed under different culture conditions, namely three media (PGA, LB, and DSM) and two incubation temperatures (35 and 38 °C). All strains exhibited the ability to form endospores with enhanced sporulation observed in the PGA medium at 38 °C for B. claussi and at 35 °C for B. amyloliquefaciens, and B. badius. These findings highlight the potential of these Bacillus isolates as promising candidates for probiotic applications and the development of microbial bioproducts.

https://doi.org/10.26459/hueunijns.v134i1S-3.8016
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