{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T20:54:27Z","timestamp":1793048067780,"version":"4.5.0"},"reference-count":54,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2020,4,13]],"date-time":"2020-04-13T00:00:00Z","timestamp":1586736000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>A total of 117 Bacillus strains were isolated from Miang, a culture relevant fermented tea of northern Thailand. These strains were collected from 16 sampling sites in north Thailand. In this collection 95 isolates were tannin-tolerant Bacillus capable of growth on nutrient agar supplemented with 0.5% (w\/v) total tannins from tea leaves extract (TE). The strains were also positive for pectinase, xylanase and amylase activity, while 91 and 86 isolates were positive for cellulase and \u03b2-mannanase, respectively. Only 21 isolates producing extracellular tannase were selected for further characterization. Identification by 16S rRNA gene sequence analysis revealed that more than 50% (11 of 21 isolates) were Bacillus tequilensis, whereas the remaining were B. siamensis (3), B. megaterium (3), B. aryabhattai (3) and B. toyonensis (1). B. tequilensis K34.2 produced the highest extracellular tannase activity of 0.60 U\/mL after cultivation at 37 \u00b0C for 48 h. In addition, all 21 isolates were resistant to 0.3% (w\/v) bile salt, sensitive to gentamicin, erythromycin, vancomycin and kanamycin and also tolerant to acidic condition. Cell hydrophobicity varied from 9.4 to 80.4% and neutralized culture supernatants of some Bacillus isolates showed bacteriocin producing potentiality against Samonella enterica serovar Typhimurium TISTR 292. All tested probiotic properties indicated that B. tequilensis K19.3, B. tequilensis K34.2 and B. siamensis K19.1 had high probiotic potential. This is the first report describing tannin-tolerant Bacillus and their extracellular tannase producing capability in Miang, a traditional fermented tea of Thailand.<\/jats:p>","DOI":"10.3390\/foods9040490","type":"journal-article","created":{"date-parts":[[2020,4,14]],"date-time":"2020-04-14T03:10:01Z","timestamp":1586833801000},"page":"490","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":55,"title":["Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties"],"prefix":"10.3390","volume":"9","author":[{"given":"Kridsada","family":"Unban","sequence":"first","affiliation":[{"name":"Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai 50100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pratthana","family":"Kodchasee","sequence":"additional","affiliation":[{"name":"Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai 50100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7290-1022","authenticated-orcid":false,"given":"Kalidas","family":"Shetty","sequence":"additional","affiliation":[{"name":"Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6941-009X","authenticated-orcid":false,"given":"Chartchai","family":"Khanongnuch","sequence":"additional","affiliation":[{"name":"Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai 50100, Thailand"},{"name":"Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai 50200, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,4,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1016\/j.jef.2017.08.006","article-title":"Recent research advances and ethno-botanical history of miang, a traditional fermented tea (Camellia sinensis var. assamica) of Northern Thailand","volume":"4","author":"Khanongnuch","year":"2017","journal-title":"J. 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