• Title/Summary/Keyword: Bacillus subtilis

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Antioxidant Activity of Soybean Yogurt added Tomato Extract by Bacillus subtilis and Lactobacillus plantarum (Bacillus subtilis와 Lactobacillus plantarum에 의한 토마토 첨가 두유 요구르트의 항산화 활성)

  • Yang, Ming;Kwak, Jung Soon;Jang, Seri;Jia, Yuan;Park, Inshik
    • The Korean Journal of Food And Nutrition
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    • v.26 no.2
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    • pp.280-286
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    • 2013
  • This study was performed to investigate the effect of types of microorganisms on the antioxidant activity of soybean yogurt by a single or mixed culture of Bacillus subtilis and Lactobacillus plantarum isolated from chunggukjang and kimchi. The fermented soybean milk by Bacillus subtilis exhibited the highest values of total polyphenol, DPPH radical scavenging activity, reducing power and nitrite scavenging activity compared to those of Lactobacillus plantarum or mixed culture of Bacillus subtilis/Lactobacillus plantarum. As the amount of tomato extract was added to the soybean milk, various antioxidant parameters, such as total polyphenol, DPPH radical scavenging activity, reducing power and nitrite scavenging activity, were linearly increased.

Growth Media Conditions for Large-Scale Fermentation of Bacillus subtilis FWC1, B. amyloliquefaciens NAAS1, and Pichia farinosa NAAS2 (Bacillus subtilis FWC1, B. amyloliquefaciens NAAS1 및 Pichia farinosa NAAS2의 산업적 생산을 위한 배양 조건)

  • Yoo, Heeseop;Yoon, Yonghee;Oh, Sejong
    • Journal of Dairy Science and Biotechnology
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    • v.39 no.3
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    • pp.87-93
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    • 2021
  • This study analyzed and compared growth characteristics under large-scale fermentation at 35℃ of three microorganisms with the ability to reduce odor-producing substances in livestock. The three microorganisms (Bacillus subtilis FWC1, Bacillus amyloliquefaciens NAAS1, and Pichia farinosa NAAS2) evaluated in this study have been proven effective in reducing odor-inducing substances. Bacillus subtilis FWC1 exhibited the highest viable cell count when using 2% maltodextrin as carbon source, 0.05% soy-peptone as nitrogen source, and 0.3% yeast extract. The optimum media composition for B. amyloliquefaciens NAAS1 was 1.2% modified-starch with 0.8% yeast extract. The spore formation rate in the mass production of the Bacillus strains was over 90%, indicating that optimal growth medium compositions have been identified. In the case of P. farinosa NAAS2, our optimized growth medium [2% (w/v) glucose and 1% (w/v) yeast extract] improved biomass production.

Comparison of Characteristics of Koji Manufactured with Bacillus subtilis B-4 and Aspergillus oryzae F-5 (Bacillus subtilis B-4와 Aspergillus oryzae F-5로 제조한 코오지의 특성 비교)

  • Kwon, Dong-Jin
    • Korean Journal of Food Science and Technology
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    • v.34 no.5
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    • pp.873-878
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    • 2002
  • In order to industrialize traditional Meju-tasting Koji, the characteristics of Koji manufactured with bacteria and fungi found in traditional Meju were investigated. Bacillus subtilis B-4 and Aspergillus oryzae F-5 showing high enzyme activities including those of amylase and protease were used. L-value of Koji manufactured with B. subtilis B-4 had darker color and higher enzyme production than A. oryzae F-5 made one. B. subtilis B-4 made Koji showed higher enzyme production and sensony evaluation score than A. oryzae F-5 Koji. A. oryzae F-5 Koji showed superior color to B. subtilis B-4 Koji. Activity in color, capacity of enzyme production, viable cell count, and sensory evaluation of water activity controlled Koji was superior to the uncontrolled one.

Fermentation Characteristics of Soybean Yogurt by Mixed Culture of Bacillus sp. and Lactic Acid Bacteria (고초균과 유산균의 혼합배양에 의한 두유 요구르트의 발효 특성)

  • Yang, Ming;Kwak, Jung Soon;Jang, Seri;Jia, Yuan;Park, Inshik
    • The Korean Journal of Food And Nutrition
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    • v.26 no.2
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    • pp.273-279
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    • 2013
  • The microorganisms producing high protease activity and acid producing ability were isolated from Chunggukjang and kimchi, which were identified as Bacillus subtilis and Lactobacillus planetarum by morphological, biochemical and nutrient requirement. The attempt was made to produce soybean milk yoghurt by using the isolated microorganisms. The mixed culture of Bacillus subtilis and Lactobacillus plantarum exhibited the lowest pH value of 4.23 and highest titratable acidity of 0.88% compared to those of single cultures at $37^{\circ}C$ for 32 hrs, and their total viable count was $4.09{\times}10^8$ $cfu/m{\ell}$. The ${\alpha}$-amylase activity was the highest in culture of Bacillus subtilis after incubation for 24 hrs, while protease activity was most produced in mixed culture of Bacillus subtilis and Lactobacillus plantarum. The amounts of reducing sugars were steadily decreased as soy milk fermentation progressed.

Cloning and Strong Expression of a Bacillus subtilis WL-3 Mannanase Gene in B. subtilis

  • Yoon, Ki-Hong;Lim, Byung-Lak
    • Journal of Microbiology and Biotechnology
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    • v.17 no.10
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    • pp.1688-1694
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    • 2007
  • A gene encoding the mannanase of Bacillus subtilis WL-3, which had been isolated from Korean soybean paste, was cloned into Escherichia coli and the nucleotide sequence of a 2.7-kb DNA fragment containing the mannanase gene was subsequently determined. The mannanase gene, designated manA, consisted of 1,080 nucleotides encoding a polypeptide of 360 amino acid residues. The deduced amino acid sequence was highly homologous to those of mannanases belonging to glycosyl hydrolase family 26. The manA gene was strongly expressed in B. subtilis 168 by cloning the gene downstream of a strong B. subtilis promoter of plasmid $pJ27{\Delta}88U$. In flask cultures, the production of mannanase by recombinant B. subtilis 168 reached maximum levels of 300 units/ml and 450 units/ml in LB medium and LB medium containing 0.3% locust bean gum, respectively. Based on the zymogram ofthe mannanase, it was found that the mannanase produced by recombinant B. subtilis could be maintained stably without proteolytic degradation during the culture time.

Production and Properties of a Bacillus subtilis Mannanase from Recombinant Lactobacillus paracasei (재조합 Lactobacillus paracasei로부터 Bacillus subtilis의 Mannanase 생산과 효소특성)

  • Yoon, Ki-Hong
    • Microbiology and Biotechnology Letters
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    • v.40 no.3
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    • pp.186-189
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    • 2012
  • A gene coding for mannanase (manA) from Bacillus subtilis was introduced into a shuttle vector pGK12 between Escherichia coli, B. subtilis and Lactobacillus paracasei. As a result of transferring the resultant plasmid, designated pGK12M3, into three different strains, the manA gene was found to be expressed in L. paracasei as well as in B. subtilis and E. coli. In a 4 L fermentor culture, the production of mannanase by recombinant L. paracasei (pGK12M3) reached a maximum level of 5.4 units/ml in an MRS medium with a fixed pH 6.5. Based on the zymogram of mannanase, it is assumed that mannanase produced by recombinant L. paracasei is not maintained stably with proteolytic degradation. The optimal temperature and thermostability of mannanase produced by recombinant L. paracasei were also found to be different from those of enzymes produced by B. subtilis.

Characteristics of Chunggugjant Produced by Bacillus subtilis DC-2 (Bacillus subtilis DC-2로 제조한 청국장의 특성)

  • 정영건;최웅규;지원대
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.5
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    • pp.846-851
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    • 1998
  • Characteristics of chunggugjang fermented by Bacillus subtilis DC-2, a pigment producing bacterium, were investigated. More water soluble browning materials were produced with fermentation time. The pH was gradually alkalized. The contents of amino nitrogen were extraordinarily increased with fermentation time. Both strength and hardness were gradually decreased during fermentation. Total 30 volatile compounds were identified in the chunggugjang fermented by B. subtilis DC-2. The pyrazines were detected more than any other compounds. The good aroma of the chunggujang fermented by B. subtilis DC-2 was considered to be contributed by tetramethylpyrazine, trimethylpyrazine, 1-octen-3-ol, 2, 5-dimethylpyrazine and guaiacol.

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Bacterial Surface Display of Levansucrase of Zymomonas mobilis Using Bacillus Subtilis Spore Display System (고초균 포자를 이용한 Zymomonas mobilis 유래의 levansucrase 표면 발현)

  • Kim, June-Hyung;Choi, Soo-Keun;Jung, Heung-Chae;Pan, Jae-Gu;Kim, Byung-Gee
    • KSBB Journal
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    • v.26 no.3
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    • pp.243-247
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    • 2011
  • Using Bacillus subtilis spore display system, with cotG as an anchoring motif, levansucrase from Zymomonas mobilis, was displayed on the outer surface of Bacillus subtilis spore. Flow cytometry of DB104 (pSDJH-cotG-levU) spore, proved the surface localization of CotG-LevU fusion protein on the spore compared to that of DB104. Enzymatic activity of DB104 (pSDJH-cotG-levU) spore showed more than 1.5 times higher levansucrase specific activity compared to that of the host spore, which is a remarkable increase of enzymatic activity considering the existence of sacA (sucrase) and sacB (levansucrase) in the Bacillus subtilis chromosome. The spore integrity, revealed by sporulation frequency test after heat and lysozyme treatment of spore, did not changed at all in spite of the CotG-LevU fusion protein incorporation into the spore coat layer during spore formation process. These data prove again that Bacillus subtilis spore could be considered as good live immobilization vehicle for efficient bioconversion process.

Production of Biosurfactant Lipopeptides Iturin A, Fengycin, and Surfactin A from Bacillus subtilis CMB32 for Control of Colletotrichum gloeosporioides

  • Kim, Pyoung-Il;Ryu, Jae-Won;Kim, Young-Hwan;Chi, Youn-Tae
    • Journal of Microbiology and Biotechnology
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    • v.20 no.1
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    • pp.138-145
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    • 2010
  • A bacterial strain isolated from soil for its potential to control the anthracnose disease caused by Colletotrichum gloeosporioides was identified as a Bacillus subtilis. Bacillus subtilis CMB32 produced antifungal agents on M9 broth at $30^{\circ}C$. Biosurfactant lipopeptides produced by Bacillus subtilis CMB32 were precipitated by adjusting to pH 2 and extracting using chloroform/methanol, and then were purified using column chromatography and reverse-phase HPLC. The molecular masses of the lipopeptides were estimated by MALDI-TOF mass spectrometry as (a) 1,080, (b) 1,486, and (c) 1,044 Da, respectively. They had cyclic structures and amino acid compositions of (a) Pro, Asx, Ser, Tyr, Glx, (b) Glx, Tyr, Thr, Ala, Pro, lie, and (c) Glx, Leu, Val, Asx, respectively. Further analysis revealed that Bacillus subtilis CMB32 produced three antifungal lipopeptides: (a) iturin A, (b) fengycin, and (c) surfactin A.

A Bacteriocin of 5-kDa in Size Secreted by Bacillus subtilis 168 (Bacillus subtilis 168 균주가 분비하는 5 kDa 크기의 Bacteriocin)

  • Kwon, Gun-Hee;Lee, Hwang-A;Kim, Jeong-Hwan
    • Microbiology and Biotechnology Letters
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    • v.38 no.2
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    • pp.163-167
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    • 2010
  • Bacillus subtilis 168 secreted antimicrobial substance(s) into culture medium and culture supernatant inhibited growth of some Gram positive bacteria. B. cereus and Listeria monocytogenes were the most sensitive organisms. The antimicrobial activity was destroyed when culture supernatant was treated by protease and proteinase K, indicating the proteinous nature of the substance (bacteriocin). The molecular weight of the bacteriocin was estimated to be 5 kDa by Tricine SDS-PAGE. B. cereus ATCC 14579 cells were killed when exposed to the bacteriocin, indicating that the mode of inhibition was bacteriocidal. These results show that B. subtilis 168 could be useful as a starter for fermented foods such as cheonggukjang where B. cereus contamination is a major concern.