• Title, Summary, Keyword: Bacillus sp.

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Isolation and characterization of cellulolytic bacteria, Bacillus sp. EFL1, EFL2, and EFP3 from the mixed forest (혼효림으로부터 셀룰로오스분해 박테리아 분리 및 효소학적 특성규명)

  • Park, Hwa Rang;Oh, Ki-Cheol;Kim, Bong-Gyu
    • Journal of Applied Biological Chemistry
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    • v.61 no.1
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    • pp.59-67
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    • 2018
  • This study was conducted to isolate the cellulolytic bacteria able to grow on LB- Carboxymethyl cellulose (CMC) agar trypan blue medium from the mixed forest and Larix leptolepis stands. Three bacterial strains with high activity against both CMC and xylan were isolated. Both API kit test and 16S rRNA gene sequence analysis revealed that the three different isolates belong to the gene Bacillus. Therefore, the isolates named as Bacillus sp. EFL1, Bacillus sp. EFL2, and Bacillus sp. EFP3. The optimum growth temperature of Bacillus sp. EFL1, EFL2, and EFP3 were $37^{\circ}C$. The optimum temperature for CMCase and xylanase from Bacillus sp. EFL1 were $50^{\circ}C$. The optimum pH of Bacillus sp. EFL1 xylanase was pH 5.0 but the optimum pH of CMCase from Bacillus sp. EFL1 was pH 6.0. The optimum temperature of CMCase and xylanase from Bacillus sp. EFL2 was $60^{\circ}C$, respectively. The optimum pH of CMCase of Bacillus sp. EFL2 was 5.0, whereas xylanase showed high activity at pH 3.0-9.0. The optimum temperature for CMCase and xylanase of Bacillus sp. EFP3 was $50^{\circ}C$. The optimum pH for CMCase and xylanse was 5.0 and 4.0, respectively. CMCases from Bacillus sp. EFL1, EFL2, and EFP3 were thermally unstable. Although xylanase from Bacillus sp. EFL1 and EFP3 showed to be thermally unstable, xylanase from Bacillus sp. EFL2 showed to be thermally stable. Therefore, Bacillus sp. EFL2 has great potential for animal feed, biofuels, and food industry applications.

Effect of pH on the Production and Characteristics of Protease by Bacillus sp. SH-8 and Bacillus sp. SH-8M (Bacillus sp. SH-8과 Bacillus SP. SH-8M의 Protease 생산 및 특성에 미치는 pH의 영향)

  • Shim, Chang-Whan;Jeong, Kwang-Seon;Shin, Won-Cheol;Yu, Ju-Hyun
    • Microbiology and Biotechnology Letters
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    • v.22 no.1
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    • pp.59-64
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    • 1994
  • The production and the characteristics of protease produced by Bacillus sp. SH-8 and Bacillus sp. SH-8M were investigated under the different pH conditions. Bacillus sp. SH-8 and Bacillus sp. SH-8M showed the maximum activity of protease at 60 hours(70 units/ml) AND 96 houre(50 units/ml) cultivation, respectively, under the alkaline condition(pH 10.2). However, Bacillus sp. SH-8M exhibited the maximum activities in 8 days cultivation at pH 6.9 and in 6 days cultivation at pH 7.7 Bacillus sp. SH-8M showed the protease activity at the pH change from alkaline to neutral condition, whereas Bacillus sp. SH-8 did not. In addition. all the enzymatic characteristics of protease produced by Bacillus sp. SH-8 and Bacillus sp. SH-8M were similar with the regardless of different pH conditions.

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Characterization of Antifungal Strain Bacillus sp. LH1 (식물병원균에 대해 항균능을 지닌 Bacillus sp. LH1의 특징 연구)

  • Han, Kyoung-Rim;Hong, Byeongchul;Ahn, Yeonghee;Lee, Geon
    • Journal of the Korean Society for Environmental Technology
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    • v.19 no.5
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    • pp.449-456
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    • 2018
  • Bacillus sp. LH1 with antifungal activity against plant pathogens was isolated and identified as Bacillus subtilis subsp. subtilis based on molecular phylogenetic analysis. Maximal growth was observed when Bacillus sp. LH1 was cultured in medium consistiong of 1 % fructose, 0.5 % yeast extract, 0.5 % $KH_2PO_4$, 0.5 % $K_2HPO_4$, and 0.001 % $MnSO_4{\cdot}5H_2O$, at pH 6, and $35^{\circ}C$. In antigenicity study of plant pathogens, Bacillus sp. LH1 showed the highest antagonism for Fusarium oxysporum f. sp. cucumerinum, Glomerella cingulata, Fusarium sp., Rhizoctonia solani, Phytophthora capsici, and Sclerotinia sclerotiorum. There were no apparent injuries for five crops of pepper, tomato, radish, cabbage and lettuce by liquid fertilizer containg Bacillus sp. LH1. When liquid fertilizer containing Bacillus sp. LH1 was used as treatment, lettuce showed increases in leaf area ($4.86%{\pm}1.39%$), leaf width ($3.35%{\pm}0.10%$), and yield (7.01 %-9.97 %). Therefore, liquid fertilizer using Bacillus sp. LH1 is expected to be useful as a biological control agent.

Utilization the Tofu-Residue for Production of the Bacteriocin 1. Cultural Conditions of Bacillus sp. for Amylase (박테리오신의 생산을 위한 두부비지의 이용 1. 두부비지에서 분리한 Bacillus sp.에 의한 Amylase의 생산조건)

  • 이선희;이명숙
    • Journal of Food Hygiene and Safety
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    • v.15 no.3
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    • pp.271-276
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    • 2000
  • A amylase producing bacteria were isolated from tofu residue and identified as Bacillus sp. according to the morphological and biochemical properties, which were named Bacillus sp. GM7330 and Bacillus sp. GM7312. The cultural condition for the production of amylase was showed on 5% tofu residue added 3% glucose and 0.15% yeast extract. And incubated during 72 hrs at 30。C, Bacillus sp. GM7330 and Bacillus sp. GM7312 were producing amylase of 488 units and 341 units.

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Effect of pH on Growth and Cultural Characteristics of Bacillus sp. SH-8 and Bacillus sp. SH-8M (Bacillus sp. SH-8과 Bacillus sp. SH-8M의 생육 및 배양 특성에 미치는 pH의 영향)

  • 심창환;신원철;유주현
    • Microbiology and Biotechnology Letters
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    • v.20 no.4
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    • pp.371-376
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    • 1992
  • The growth and cultural characteristics of Bacillus sp. SH-8 and SH-8M were investigated at various pH conditions. Bacillus sp. SH-8 showed normal growth pattern above pH 9.0. However, with the pH adjusted below 7.7, 0.$D_{550}$ decreased rapidly with concomitant reduction in viable cell numbers. In contrast, Bacillus sp. SH-8M demonstrated growth capability at pH 7.7, but with slightly reduced growth rate at pH 6.9. Similar results were obtained when those two strains were cultivated on the solid medium. Both of them showed short rod shapes at pH 10.2. However, at pH 7.7 only Bacillus sp. SH-8 was observed to have elongated rod shape. Extracellular pH of both the strains, when cultured at initial pH of 10.2, reached to 9.0 after the incubation of 28 hours. At the initial pH of 9.0 and 9.6, the extracellular pH was reduced at the beginning of cultivation, but elevated after 12 hours. When cultured at initial pH of 6.9 and 7.7, extracelluar pH of Bacillus sp. SH-8M increased to 8.0 and 8.7, respectively, while that of Bacillus sp. SH8 remained constant pH 7.0. The highest sporulation rate of Bacillus sp. SH-8 and SH-8M was obtained at the initial pH of 10.2 and after the incubation of 3 days with the sporulation rate of 95% and 85%, respectively.

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Isolation and Enzyme Production of a Neutral Protease-Producing Strain, Bacillus sp. DS-1. (Neutral Pretense를 생산하는 Bacillus sp. DS-1 균주의 분리와 효소 생산성)

  • 전대식;강대경;김하근
    • Microbiology and Biotechnology Letters
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    • v.30 no.4
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    • pp.346-351
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    • 2002
  • A bacterium producing the neutral pretense was isolated from soil, and was identified as Bacillus sp. DS-1 by 16S rRNA sequence comparison and biochemical determinations. The production of protease from Bacillus sp. DS-1 was increased 20% and 30% by the additions of 1% glucose and 1% yeast extract, respectively. The optimum pH and temperature for the protease activity were pH 7.0 and 55$^{\circ}C$. Bacillus sp. DS-1 produced a metalloprotease as a major protease in culture medium, since the pretense activity in culture supernatant was inhibited by the presence of 1 mM EDTA significantly.

Physicochemical Properties of Kochujang Prepared by Bacillus sp. Koji (Bacillus sp. koji가 고추장의 품질 특성에 미치는 영향)

  • Kim, Dong-Han;Choi, Hee-Jeong
    • Korean Journal of Food Science and Technology
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    • v.35 no.6
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    • pp.1174-1181
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    • 2003
  • A part of Aspergillus oryzae koji was replaced with Bacillus sp. koji to improve the quality of kochujang, and the resulting effects on enzyme activities, microbial characteristics, and physicochemical properties were investigated during fermentation. The activity of amylase was higher in the kochujang prepared with Asp. oryzae koji. The activity of protease increased as the ratio of Bacillus. sp. koji increased. Viable cell counts of yeast and bacteria of the kochujang increased with increasing ratio of Bacillus sp. koji. The Hunter a-values of the Bacillus sp. koji kochujang were higher, and the degree of increase in the total color difference $({\Delta}\;E)$ was lower in the Bacillus sp. koji group. Consistency and water activity of the kochujang prepared with Bacillus sp. koji was higher, and the pH and titratable acidity of the kochujang also changed slightly. As the ratio of Asp. oryzae koji increased, sugar content decreased. However, the ethanol content of the kochujang did not significantly change. Amino nitrogen content of the kochujang increased, while ammonia nitrogen content decreased as the ratio of Bacillus sp. koji increased. After 12 weeks of fermentation, the result of sensory evaluation showed that C kochujang (75% of Asp. oryzae koji replaced by Bacillus sp.) was more acceptable (p<0.05) than the other groups in taste, color, flavor, and overall acceptability.

Isolation, identification, and probiotic characteristics of Bacillus strains affecting the biogenic amine content in fermented soybean paste (발효 된장의 바이오제닉 아민 함량에 영향을 미치는 바실러스균의 분리 동정 및 프로바이오틱 특성)

  • Lim, Eun-Seo
    • Korean Journal of Microbiology
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    • v.55 no.2
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    • pp.131-142
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    • 2019
  • The primary objective of this study was to determine the content of biogenic amines in Korean traditional fermented soybean pastes (doenjang) and to isolate potential probiotic Bacillus sp. with the ability to inhibit biogenic amines accumulation. There were significant differences in the bacterial cell counts, pH value, titratable acidity, salinity, and biogenic amine content between the samples. Among Bacillus strains isolated from doenjang, Bacillus (B.) licheniformis DB102, B. subtilis DB203, B. stearothermophilus DB206, Bacillus sp. DB209, Bacillus sp. DB310, B. coagulans DB311, B. cereus DB313, B. amyloliquefaciens DB714, Bacillus sp. DB917, B. cereus DB 915, B. subtilis DB1020, and Bacillus sp. DB1022 were found to be able to produce biogenic amines. On the other hand, biogenic amine-degrading strains were identified as Bacillus sp. DB403, Bacillus sp. DB407, B. subtilis DB517, B. licheniformis DB612, and B. subtilis DB821. In particular, Bacillus sp. DB407 and B. subtilis DB821 showed probiotic properties including tolerance to artificial digestive juices, adherence to intestinal epithelial cells, resistance to antibiotics, and antibacterial activity against biogenic amine-producing strains. In conclusion, the two probiotic Bacillus strains may be considered as the suitable starter for manufacture of fermented soybean foods with low biogenic amines content.

Effects of Deodeok Contents on the Qualities of Quick Fermented Doenjang Type Product (더덕을 첨가하여 속성시킨 된장형 제품의 품질에 미치는 영향)

  • Hong, Seong-Cheol;Choi, Ki-Soon;Lee, Ho-Joon;Kwon, Dong-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.5
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    • pp.757-763
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    • 2010
  • The qualities of Deodeok Doenjang including physicochemical characteristics and sensory properties were investigated over the following range of Deodeok levels: 5, 10, 15 and 20% (all w/w). The strains used in the manufacturing of Doenjang were Bacillus sp. B-3 and Aspergillus sp. M-9 with the highest enzyme activities like amylase and protease. In case of Deodeok Doenjangs prepared with Bacillus sp. B-3, the amino-type nitrogen of Doenjang containing 10% (w/w) Deodeok was produced more than others during fermentation for 40 days. Amino-type nitrogen produced in Deodeok Doenjang prepared with Aspergillus sp. M-9 was more than one of Deodeok Doenjangs with Bacillus sp. B-3 and a commercial Doenjang. When Deodeok content exceeded 15% (w/w), higher content resulted in lesser amino-type nitrogen production. The results showed that Deodeok had influenced growth of Bacillus sp. and Aspergillus sp. Sensory evaluation showed that Deodeok Doenjangs containing 10% (w/w) Deodeok and 1% (w/w) Bacillus sp. B-3 and containing 20% (w/w) Deodeok and 1% (w/w) Aspergillus sp. M-9 were superior to the other Doenjangs tested.

Isolation and Growth Characteristics of Alkalophilic Bacillus sp. for Removal of Anthraquinone Dye. (Anthraquinone계 염료의 제거를 위한 호알칼리성 Bacillus sp.의 분리와 성장 특성)

  • 김정목
    • Microbiology and Biotechnology Letters
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    • v.29 no.2
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    • pp.67-71
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    • 2001
  • Isolation and Growth Characteristics of AIkalophilic Bacillus sp. for Removal of Anthraquinone Dye. Kim, Jeong-Mog. School of Environmental Information, Taekyeung College, Kyungsan, 712-850, Korea -Alkalophilic strain degrading and decolorizing anthraquinone dye, Remazol brilliant blue R was isolated from natural system and named as Bacillus sp. ARB!. The optimal temperature and pH of Bacillus sp. ARBI were 35°C and 9.0, respectively. The pH of culture media during the fermentation were changed from 10 and 10.5 of initial values to 9.3 and 9.4 after 40 hrs, respectively. Decolorization efficiency in aerobic shaking culture of Bacillus sp. ARBI was markedly higher than that in standing culture. At the optimal culture condition, decolorization efficiency by the Bacillus sp. ARBl was 93% after 32 hrs batch culture. In the case of batch culture using real dye processing wastewater, dye decolorization efficiency of Bacillus sp. ARBl was 78% after 40 hrs.

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