• Title, Summary, Keyword: Bacillus subtilis

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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.

Food waste treatment using Bacillus species isolated from food wastes and production of air-dried Bacillus cell starters

  • An, Byungryul;Park, Mi-Kyung;Oh, Jun-Hyun
    • Environmental Engineering Research
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    • v.23 no.3
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    • pp.258-264
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    • 2018
  • The objectives of this research were to 1) isolate and identify thermophilic bacteria for food waste treatment; 2) investigate the capability of food waste treatment using Bacillus species; and 3) develop air-dried Bacillus starters for food waste treatment. Five Bacillus species were isolated from food wastes and identified as Bacillus licheniformis (B. licheniformis) G1, Bacillus circulans C2, Bacillus subtilis (B. subtilis) E1, Bacillus vanillea F1, and Bacillus atrophaeus G2 based on 16S rDNA sequencing. Each identified Bacillus and the mixture of Bacillus species were cultivated in the standard food waste at $45^{\circ}C$ for 8 d. Changes in cell count, solid contents, and pH of the food waste were monitored during cultivation. Air-dried Bacillus cell powders were prepared using wheat flour and lactomil as excipients, and the cell count and survival rate were determined. The cell count of B. licheniformis G1 exhibited the highest number among the tested Bacillus (${\sim}10^8CFU/mL$). The greatest reduction in solid contents of food waste was achieved by B. subtilis E1 (22.6%). The mixture of B. licheniformis G1 and B. subtilis E1 exhibited a synergistic effect on the reduction of solid contents. Lactomil was determined as better excipient than wheat flour based on the greatest survival rate of 95%.

Enhancement of Bacteriocin Production by Bacillus subtilis cx1 in the Presence of Bacillus subtilis ATCC6633 (Bacillus subtilis ATCC6633이 Bacillus subtilis cx1의 박테리오신 생산에 미치는 유도효과)

  • Chang Mi;Chang Hae-Choon
    • Microbiology and Biotechnology Letters
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    • v.34 no.3
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    • pp.221-227
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    • 2006
  • BSCX1 was an antimicrobial peptide produced by Bacillus subtilis cx1. Attempts were made to determine the location of inducing factor in the bacteriocin-sensitive cell affecting bacteriocin BSCX1 production. Mixed culture of the bacteriocin producer strain B. subtilis cx1 and its sensitive strain B. subtilis ATCC6633, increased production of bacteriocin BSCX1. The result suggested the presence of a bacteriocin inducing factor in the sensitive strain. The inducing factor was localized in the cell debris and intracellular fraction of B. subtilis ATCC6633. Bacteriocin BSCX1 inducing factor was found to be highly stable in the pH range 2.5-9.5, but inactivated within 3h over $50^{\circ}C$, and treatment with proteinase K destroyed its inducing activity, this result suggested that the inducing factor should be a proteinaceous nature.

Genetic Transfer of Bacillus pasteurii Urease Gene into Antagonistic Bacillus subtilis YBL-7 against Root Rotting Fungi Fusarium solani (Bacillus parteurii Urease Gene의 생물방제균 Bacillus subtilis YBL-7내에서의 발현)

  • 김용수;김상달
    • Microbiology and Biotechnology Letters
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    • v.19 no.4
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    • pp.356-361
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    • 1991
  • - To investigate the possibility of genetic development for a multi-purpose strain of Bacillus subtilis YBL-7 against Fusat-iurn solani causing root rot of many impotant corps, the plasmid pGU66 inserting urease gene of Bacillus pasteurii had been introduced into Bacillus subtilis YBL-7 by PEG-induced protoplast (PIP) transformation system. Protoplasts of B. subtilis YBL-7 were prepared by treating the cells with lysozyme (200 $\mu g$/ml) in hypertonic buffer (SMMP). The highest transformation frequency was achieved when cells of the strain with lysozyme at $42^{\circ}C$ for 90 minutes. Optimal transformation was obtained using polyethylene glycol (MW 4000) at final concentration of 30% (V/V). The transformation frequency was increased proportionally to 1.2 $\mu g$ of plasmid DNA. At best condition, the transformation frequency (transformants/ regenerants/$\mu g$ of DNA) for pGU66 was appoximately $4 \times 10^{-3}$. Also, the urease gene was strongly expressed in the transformants of B. subtilis YBL-7 and maintained steadily. The antifungal ability of transformant was very similar to that of B. ssubtilis YBL-7.

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Isolation of Bacillus subtilis CK-2 Hydrolysing Various Organic Materials (다양한 유기물을 분해하는 Bacillus subtilis CK-2의 분리)

  • Kim, Chul-Ho;Lee, Sang-Hyup
    • Journal of Life Science
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    • v.21 no.12
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    • pp.1716-1720
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    • 2011
  • A bacterium hydrolysing various organic materials including cellulose, protein, starch and lipid was isolated. The isolate was identified as Bacillus subtilis, and named Bacillus subtilis CK-2 in this paper. This bacterium showed optimal growth at $40\sim45^{\circ}C$, pH 6~9, and 0~3% of NaCl. B. subtilis CK-2 seemed to synthesis highly active autolysin. The hydrolytic enzymes produced by B. subtilis CK-2 were primary enzymes because extracellular enzyme activities varied similarly to the growth curve. The hydrolytic enzymes seemed to be stable at basic pH conditions. From these results, B. subtilis CK-2 was found to bea useful bacterial agent for composting, or for use in feed-production waste in agriculture, fishery, forest materials, livestock farming, and food.

Dimethyl Trisulfide Produced by Bacillus sp. in Cooked Soybean

  • Ji, Won-Dae;Lee, Sang-Jun;Kim, Jong-Kyu
    • Journal of Microbiology and Biotechnology
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    • v.3 no.1
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    • pp.61-63
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    • 1993
  • The neutral fraction of whole volatile flavor compounds produced by Bacillus licheniformis SSA3 and Bacillus subtilis PM3 in cooked soybean was identified by using GC/MS and Kovats retention index. The presence of dimethyl trisulfide, which emits characteristically Korean soy sauce-like odor in traditional Korean soy sauce, in identified volatile flavor components was confirmed. Dimethyl trisulfide may be produced by Bacillus licheniformis SSA3 and Bacillus subtilis PM3 in cooked soybean.

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Antimicrobial Activities of Viscous Substance from Chongkukjang Fermented with different bacillus spry. (청국장 발효 세균의 종류에 따른 청국장 정절물의 항 미생물 활성에 관한 연구)

  • 윤호경;최희선;허성호;홍정화
    • Journal of Food Hygiene and Safety
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    • v.16 no.3
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    • pp.188-193
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    • 2001
  • To evaluate antimicrobial activities of chongkukjang slime fermented by different strains, growth characteristics were compared using various standard microorganisms with addition of chongkykjang slime. Chonghkjang slime was prepared by fermenting cooked soybean after inoculating with Bacillus circulans K-1, Baciilus spp N-1 and Bacillus subtilis CH-1, respectively. Significant antimicrobial activity was observed by chongkukjang slime on gram positive bacteria (Staphylococcus aureus, Bacillus cereus, Bacillus subtilis, Micrococcus luteus), gram negative bacteria(Escherichia coli O157:H7, Salmonella Typhimurium, Pseudomonas fluorescens), and yeast (Pichia membranaefaciens, Saccharomyces cerevisiae, Candida albicans). In case of B. cereus growth inhibition of 80% was achieved by the addition of chongkukjang slime; on the contrary, to Escherichia coli O157:H7 only 20% inhibition was observed. Slime from Bacillus subtilis CH-1, in particular, inhibition of 40% toward bacteria and yeast, whereas slime from Bacillus circulans K-1, Bacillus spp N-1 showed only 20% inhibition.

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Complete genome sequence of Bacillus subtilis BS16045 isolated from Gochujang (고추장에서 분리된 Bacillus subtilis BS16045의 유전체 서열 분석)

  • Jeon, SaeBom;Heo, Jun;Uhm, Tai-Boong
    • Korean Journal of Microbiology
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    • v.53 no.1
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    • pp.55-57
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    • 2017
  • Bacillus subtilis BS16045 was isolated from Gochujang, a Korean red chili paste, in order to get a starter strain that can be used for preservation of the fermented foods. We report the whole genome sequence of B. subtilis BS16045, which contains 4,165,121 bp with a G+C content of 43.6%. We also confirmed the set of antibiotic genes producing surfactin, kanosamine, bacillaene, plipastatin, subtilosin A, and bacilysin, which are related to antifungal and antibacterial activities. These results indicate that B. subtilis BS16045 could be a potential starter strain for solving contamination by food-borne pathogens in the soybean products factory.

Antimicrobial Activity of the Essential Oils of Artemsia Princeps var. orientalis (쑥으로부터 추출한 정유의 항균효과)

  • 안병용
    • Journal of Food Hygiene and Safety
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    • v.7 no.4
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    • pp.157-160
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    • 1992
  • The essential oils of Aritemisia princeps var. orientalis (wonnwood) were tested against the standard cultures &cherichia coli, Bacillus subtilis, Pleurotus oststreatus. Fusarium soiani, Aspergillus niduians. Escherichia coli was not susceptible to the wonnwood essential oil but the growth of Bacillus subtilis, Aspergillus niduians, Fusarium solani and Pleurotus ostreatus was severely inhibited by essential oil. The growth of Bacillus subtilis in 1O~100 ppm was a tenth of the control. The wonnwood essential oil also exhibited strong inhibited of the growth of tested fungi. The growth of Pleurotus ostreatus was fully stopped at 1,000 ppm concentration.

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Isolation, Purification and Characterization of Chitosanase from Bacillus subtilis CH1

  • Oh, Chul-Hong;Lee, Je-Hee
    • Journal of Aquaculture
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    • v.19 no.1
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    • pp.40-46
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    • 2006
  • Bacillus subtilis strain with highly active chitosanase was isolated from the intestine of Sebastiscus marmoratus (scorpion fish). It was named as Bacillus subtilis CH1 by morphological, biochemical and 165 rRNA gene analysis. The optimal conditions for chitosanase production were investigated. The optimum carbon and nitrogen sources for Bacillus stibtilis CH1 were 2% starch and 1% yeast extract respectively. Unlike other chitosanases, the expression of this chitosanase was not induced or slightly induced with chitosan. The chitosanase secreted into the medium were concentrated with ammonium sulfate precipitation and purified by gel permeation chromatography. The molecular weight of purified chitosanase was 30 kDa. The optimum pH and temperature of purified chitosanase were 5.5 and $60^{\circ}C$ respectively. The purified chitosanase was continuously thermostable at $40^{\circ}C$ and showed stable activity between pH 6.0 and 8.0. Chitosanase activity of Bacillus subtilis CH1 under optimum condition was 4.1 units/ml.