Probiotic Potential of Weizmannia coagulans MA42, an Endospore-Forming Probiotic Bacterium Capable of Dietary Fiber Digestion

TL;DR

This study explores the probiotic potential of Weizmannia coagulans MA42, highlighting its ability to survive in the gut, inhibit harmful bacteria, and ferment dietary fibers effectively.

Contribution

The study identifies W. coagulans MA42 as a novel probiotic strain with unique antimicrobial activity and superior fiber digestion capabilities.

Findings

W. coagulans MA42 and other strains showed high gastrointestinal survival and antimicrobial activity against pathogens.

Strain MA42 uniquely inhibited Staphylococcus aureus and produced significant lactic and acetic acids.

All strains maintained high viability after freeze-drying, suggesting industrial scalability.

Abstract

Weizmannia coagulans has emerged as a prominent probiotic candidate due to its resilience in extreme environments and therapeutic potential for non-gastrointestinal diseases, including obesity, bacterial vaginosis, and irritable bowel syndrome-related depression. This study comprehensively evaluated the probiotic properties, safety profile, and functional characteristics of W. coagulans strains (MA42, P13, and S5) compared with the reference strain W. coagulans ATCC 7050. All tested strains exhibited excellent gastrointestinal survival (>90% viability), superior auto-aggregation (up to 36.60%), hydrophobicity (up to 36.58%), and susceptibility to commonly used antimicrobials. Cell-free culture supernatants showed potent antimicrobial activity against pathogenic bacteria, including Escherichia coli ATCC 25922, Salmonella enterica serovar Typhimurium TISTR 292, and Bacillus cereus TISTR 747, primarily through organic acid production. Notably, strain MA42 uniquely inhibited the growth of Staphylococcus aureus TISTR 746. All strains showed negative hemolytic activity, confirming their safety profile. W. coagulans MA42 distinguished itself through exceptional metabolic versatility, demonstrating vigorous growth on diverse complex dietary fibers and prebiotics, with significant production of beneficial organic acids, particularly lactic and acetic acids. This superior fermentation capacity correlated directly with elevated extracellular-enzyme activities. Furthermore, all strains maintained excellent viability (>90% recovery) after freeze-drying with maltodextrin as a cryoprotectant, indicating industrial scalability.

Figures