Bhavya B S, Minal Udipi, Ishaan Bhardwaj and Dr. Sathish Sadagopan*

The gut microbiota is intrinsically linked to human health; disturbances in microbial homeostasis are implicated in both intestinal and extra intestinal disorders. Probiotics are ‘‘live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. Many commercial preparations comprising a diverse range of probiotic microorganism are available. A spore mixture of four bacterial strains of B. clausii, characterized by an extended pattern of resistance to many antibiotics , however these antibiotics are currently less prescribed. A preparation containing mixture of 4 strains of Bacillus clausii (ACC0075, ACC0076, ACC0077 and ACC0079) is used in formulation of medicinal supplement used for humans taking antibiotic treatment for various health conditions and for chronic gastrointestinal disorder. These four strains show resistance against different class of antibiotics. We have extensively studied the antibiotic susceptibility profile of these four-resistance phenotype against different class of antibiotics that were highly prescribed in India. Also understanding its tolerance to different gut conditions, a study was conducted on four Bacillus clausii strains (ACC0075, ACC0076, ACC0077 and ACC0079). The formulation containing all four strains showed remarkable tolerance to pH variations, gastric and osmotic stress, in both vegetative and spore form thereby making it a promising candidate for gastrointestinal health promotion and therapeutic interventions. Studies conducted for antibiotic resistance and gastrointestinal tolerance of the formulation have opened the possibility of a combined therapy with antibiotics and Bacillus clausii strains (ACC0075, ACC0076, ACC0077 and ACC0079).

Keywords: Antibiotic resistance, Beneficial microbes, Bacillus clausii, Probiotics, Gastrointestinal conditions.

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Citation: Sadagopan, S. et al., (2026). Bacillus Clausii: An Antibiotic Resistant Strain with Tolerance to Gut Environment Stress. J N food sci tech, 7(2):1-8. DOI : https://doi.org/10.47485/2834-7854.1066