Gluten intolerance can be recognised as an emerging health concern. Currently, there are few, if any,
medications available to mitigate gluten intolerance
symptoms, prompting the search for effective natural
alternatives. Recent studies have demonstrated the significant potential of probiotic bacteria that hydrolyse
gluten in alleviating symptoms of gluten intolerance.
This study aims to evaluate the gluten-hydrolysing ability of five bacterial isolates from Tilapia (Oreochromis
niloticus) and assess their in vitro probiotic attributes.
Biochemical and molecular characterisation identified
the isolates as Bacillus licheniformis (L1), Bacillus tequilensis (G1), Lactococcus lactis (G5), Enterococcus faecium (G7) and Weissella confusa (G9). All isolates were
capable of surviving a wide pH range (3–9) and exhibited surface hydrophobicity and auto-aggregation
properties. Furthermore, according to Clinical and
Laboratory Standards Institute (CLSI) criteria, the
isolates were susceptible to most of the tested antibiotics. The study concludes that the five isolates from
Tilapia can hydrolyse gluten and possess essential probiotic properties, suggesting their potential as probiotic
supplements for individuals with gluten intolerance.