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US 9,596,861 B2Granted
Method of producing partially purified extracellular metabolite products from Bacillus coagulans and biological applications thereof
AssigneeSami Labs Limited
InventorsMuhammed Majeed, Kalyanam Nagabhushanam, Sivakumar Arumugam, Furqan Ali
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Abstract
Method of extracting a partially purified extracellular metabolite composition from Bacillus coagulans MTCC 5856 and its antimicrobial effects thereof are described.
Claims1
A purification method for producing partially purified extracellular metabolite preparation from the probiotic bacterial strain Bacillus coagulans strain MTCC 5856), said purification method comprising the steps of:
- a) Inoculating a culture of Bacillus coagulans MTCC 5856 into 1.0 liter of Glucose Yeast Extract Acetate broth medium or MRS broth containing 0.5% Tween 80 or Corn steep powder media to initiate bacterial fermentation;
- b) Allowing the bacterial fermentation in the inoculated medium of step a to proceed for 24-48 h at 37° C. with 120 rpm;
- c) Centrifuging the fermentation broth of step b at 4000-7000 rpm and collecting supernatant;
- d) Concentrating supernatants 10 fold by using rotary evaporator at 50° C. of step c;
- e) Adding 150 ml of chilled acetone drop by drop to 100 ml of tenfold concentrated supernatants of step d, followed by mixing to form supernatants-acetone mixture;
- f) Incubating the supernatants-acetone mixture of step e at 0° C. for 30 minutes followed by centrifuging at 7000-8000 rpm to collect a pellet;
- g) Discarding the pellet obtained in step f and collecting 60% (v/v) acetone saturated supernatant (˜200 ml);
- h) Concentrating the acetone saturated supernatant in step g to 50 ml by rotary evaporator;
- i) Adjusting the pH of the supernatant of step h to 5.0 by using 4N HCl, filtered (0.22 micron;
- Millex, Millipore, India) and stored at −20° C. till further use;
- j) Freeze drying the supernatant of step I to obtain partially purified extracellular metabolite preparation from the probiotic bacterial strain Bacillus coagulans MTCC 5856.
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