[en] Bacillus probiotics have been extensively studied and isolated since many years from different food products. Although generally used in dairy products, they also widely used in various commercial food such as fermented meats, cereals, baby foods, fruits juices and ice creams.
The interest to study Bacillus sp are related to their ability to produce spores that have several advantages compared to non-spore-forming Lactobacillus sp. which are also used as probiotics. Bacillus sp benefits are linked to spore resistance to heat, chemical agents and enzyme degradation. In the form of spore, Bacillus sp. can be stored at room temperature, without any deleterious effect on their viability. They can survive in acid conditions of the stomach and so grow in the intestines in which they can play their role of probiotics.
Although, a large number of studies have been carried out on the production of industrially Bacillus sp.’s derivative products such as lactic acid and various enzymes, a few number of studies have been carried on the spores production by Bacillus species.
In the present study, we follow the expression of spoIIE gene, which plays a crucial role in B. subtilis, B. licheniformis and B. coagulans sporulation, by following its expression by using the gene encoding GFP under the control of spoIIE promoter. The plasmid carrying the fluorophore gene downstream PspoIIE promoter have been harboured by B. licheniformis and B. subtilis. In our studies, cultures were carried out in presence of different sugars used as carbon source.
