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Molecular characterization and screening of potential probiotics isolated from basi (Fermented Sugarcane Wine)

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dc.contributor.authorNoog, RM Shinar Sapphire B.
dc.contributor.authorTimbreza, Jeamay C.
dc.date.accessioned2026-07-16T06:00:11Z
dc.date.available2026-07-16T06:00:11Z
dc.date.issued2024-07
dc.description.abstractBasi is a traditional fermented sugarcane wine with distinctive taste and potential health benefits attributed to its microbial community, making it a fascinating research subject. This study aimed to identify and assess potential probiotics from Basi, investigating their Gram reaction, morphological and biochemical characteristics, probiotic properties such as pH and NaCl tolerance, antibiotic susceptibility and antimicrobial activity. Additionally, it determines their species identity through the use of 16S rRNA sequencing. Results revealed that all isolates were Gram-positive bacilli, catalase-negative, oxidase-negative, tolerant to acidic, alkaline, and to 3.5%, 6.97%, and 10.5% NaCl conditions. Among these, isolates B1-6, B3-5(1), and B3-6 performed exceptionally well and were identified as Bacillus cereus with >97% identity. These species showed susceptibility to gentamicin, intermediate sensitivity to oxytetracycline, and resistance to penicillin and amoxiclav. However, it did not demonstrate antimicrobial activity against Escherichia coli and Staphylococcus aureus. These findings offer insights into the microbial content of basi.
dc.identifier.citationNoog, R.S.B., Timbreza, J.C. (2024). Molecular characterization and screening of potential probiotics isolated from basi (Fermented Sugarcane Wine). [Unpublished Undergraduate Thesis, Don Mariano Marcos Memorial State University- North La Union Campus, Bacnotan, La Union]. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2193
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University- North La Union Campus
dc.sdgSDG 9
dc.titleMolecular characterization and screening of potential probiotics isolated from basi (Fermented Sugarcane Wine)
dc.typeThesis
dspace.entity.typePublication
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