Production of biosurfactant and antifungal compound by fermented food isolate Bacillus subtilis 20B

2008 ◽  
Vol 99 (11) ◽  
pp. 4603-4608 ◽  
Author(s):  
Sanket Joshi ◽  
Chirag Bharucha ◽  
Anjana J. Desai
Keyword(s):  
Bacillus Subtilis ◽  
Fermented Food ◽  
Antifungal Compound ◽  
Food Isolate

scholarly journals Bacterial inducible expression of plant cell wall-binding protein YesO through conflict between Glycine max and saprophytic Bacillus subtilis

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Haruka Sugiura ◽  
Ayumi Nagase ◽  
Sayoko Oiki ◽  
Bunzo Mikami ◽  
Daisuke Watanabe ◽  
...  
Keyword(s):  
Cell Wall ◽  
Bacillus Subtilis ◽  
Glycine Max ◽  
Plant Cell ◽  
Plant Cell Wall ◽  
Binding Protein ◽  
Fermented Food ◽  
Physiological Status ◽  
Soybean Seeds ◽  
Initial Growth

Abstract Saprophytic bacteria and plants compete for limited nutrient sources. Bacillus subtilis grows well on steamed soybeans Glycine max to produce the fermented food, natto. Here we focus on bacterial responses in conflict between B. subtilis and G. max. B. subtilis cells maintained high growth rates specifically on non-germinating, dead soybean seeds. On the other hand, viable soybean seeds with germinating capability attenuated the initial growth of B. subtilis. Thus, B. subtilis cells may trigger saprophytic growth in response to the physiological status of G. max. Scanning electron microscope observation indicated that B. subtilis cells on steamed soybeans undergo morphological changes to form apertures, demonstrating cell remodeling during saprophytic growth. Further, transcriptomic analysis of B. subtilis revealed upregulation of the gene cluster, yesOPQR, in colonies growing on steamed soybeans. Recombinant YesO protein, a putative, solute-binding protein for the ATP-binding cassette transporter system, exhibited an affinity for pectin-derived oligosaccharide from plant cell wall. The crystal structure of YesO, in complex with the pectin oligosaccharide, was determined at 1.58 Å resolution. This study expands our knowledge of defensive and offensive strategies in interspecies competition, which may be promising targets for crop protection and fermented food production.

scholarly journals Molecular Physiological Characterization of a High Heat Resistant Spore Forming Bacillus subtilis Food Isolate

2021 ◽  
Vol 9 (3) ◽  
pp. 667
Author(s):  
Zhiwei Tu ◽  
Peter Setlow ◽  
Stanley Brul ◽  
Gertjan Kramer
Keyword(s):  
Bacillus Subtilis ◽  
Heat Resistance ◽  
Dipicolinic Acid ◽  
Laboratory Strain ◽  
High Heat ◽  
High Heat Resistance ◽  
Vegetative Cells ◽  
Heat Resistant ◽  
Food Isolate ◽  
Wet Heat

Bacterial endospores (spores) are among the most resistant living forms on earth. Spores of Bacillus subtilis A163 show extremely high resistance to wet heat compared to spores of laboratory strains. In this study, we found that spores of B. subtilis A163 were indeed very wet heat resistant and released dipicolinic acid (DPA) very slowly during heat treatment. We also determined the proteome of vegetative cells and spores of B. subtilis A163 and the differences in these proteomes from those of the laboratory strain PY79, spores of which are much less heat resistant. This proteomic characterization identified 2011 proteins in spores and 1901 proteins in vegetative cells of B. subtilis A163. Surprisingly, spore morphogenic protein SpoVM had no homologs in B. subtilis A163. Comparing protein expression between these two strains uncovered 108 proteins that were differentially present in spores and 93 proteins differentially present in cells. In addition, five of the seven proteins on an operon in strain A163, which is thought to be primarily responsible for this strain’s spores high heat resistance, were also identified. These findings reveal proteomic differences of the two strains exhibiting different resistance to heat and form a basis for further mechanistic analysis of the high heat resistance of B. subtilis A163 spores.

scholarly journals Cellular Lipid Composition Affects Sensitivity of Plant Pathogens to Fengycin, an Antifungal Compound Produced by Bacillus subtilis Strain CU12

2014 ◽  
Vol 104 (10) ◽  
pp. 1036-1041 ◽  
Author(s):  
Cody Wise ◽  
Justin Falardeau ◽  
Ingrid Hagberg ◽  
Tyler J. Avis
Keyword(s):  
Bacillus Subtilis ◽  
Lipid Composition ◽  
Plant Pathogens ◽  
Membrane Lipids ◽  
Acyl Chain ◽  
Fatty Acyl ◽  
Subtilis Strain ◽  
Antifungal Compound ◽  
Membrane Pore ◽  
Ergosterol Content

Fengycin is an antimicrobial cyclic lipopeptide produced by various Bacillus subtilis strains, including strain CU12. Direct effects of fengycin include membrane pore formation and efflux of cellular contents leading to cell death in sensitive microorganisms. In this study, four plant pathogens were studied in order to elucidate the role of membrane lipids in their relative sensitivity to fengycin. Inhibition of mycelial growth in these pathogens varied considerably. Analysis of membrane lipids in these microorganisms indicated that sensitivity correlated with low ergosterol content and shorter phospholipid fatty acyl chains. Sensitivity to fengycin also correlated with a lower anionic/zwitterionic phospholipid ratio. Our data suggest that decreased fluidity buffering capacity, as a result of low ergosterol content, and higher intrinsic fluidity afforded by short fatty acyl chain length may increase the sensitivity of microbial membranes to fengycin. Our results also suggest that lower content in anionic phospholipids may increase fengycin insertion into the membrane through reduced electrostatic repulsion with the negatively charged fengycin. The intrinsic membrane lipid composition may contribute, in part, to the observed level of antimicrobial activity of fengycin in various plant pathogens.

Isolation and Identification of Bacillus from Spontaneous Fermented Sufu

2013 ◽  
Vol 634-638 ◽  
pp. 1179-1183 ◽  
Author(s):  
Jing Deng ◽  
Hua Chang Wu ◽  
Xing Xiu Zhao ◽  
Jiao Jiao Shi
Keyword(s):  
Bacillus Subtilis ◽  
Bacillus Cereus ◽  
Bacillus Amyloliquefaciens ◽  
Fermented Food ◽  
Identification System ◽  
Isolation And Identification ◽  
Spontaneous Fermentation ◽  
Fermentation Products ◽  
Microbial Identification ◽  
Microbial Identification System

Sufu is a traditional Chinese fermented food. The safety of spontaneous fermentation products has been concerned by more and more people. A total of four isolates with big clear halos on the casein medium plate were isolated from spontaneous fermented Sufu in southern Sichuan. A1 and A3 most likely belong to Bacillus cereus B according to their phenotype and Biolog Microbial Identification System. B2 was classified in group as Bacillus amyloliquefaciens B with the same methods. A2 was identified as Bacillus subtilis according to their phenotype and 16SrRNA. The safety of the strains are also discussed.

scholarly journals DNA isolation of potentially probiotic lactic acid bacteria from durian arilus fermentation (jruek drien)

2019 ◽  
Vol 1 (1) ◽  
pp. 34-38
Author(s):  
Yulia Sari Ismail ◽  
◽  
Cut Yulvizar ◽  
Risa Riani Ramlan ◽  
Mahyuddin Mahyuddin ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dna Isolation ◽  
Incubation Temperature ◽  
Fermented Food ◽  
Subtilis Strain ◽  
Rrna Gene ◽  
Dna Concentration ◽  
Purity Level

Jruek drien is an Acehnese traditional fermented food containing lactic acid bacteria (LAB) from durian arilus fermentation. Lactic acid bacteria from jruek drien were considered as potential probiotics. The LAB from jruek drien were first identified by phenotyping and genotyping analysis. The aim of the research is to isolate DNA from lactic acid bacteria (JD-2 and JD-3) from jruek drien for identification based on 16S rDNA gene sequence analysis. The research steps consist of samples regeneration in MRSA medium with temperature of incubation at 37°C, samples culturing in TSB medium, DNA isolation, and measurement of the DNA concentration and DNA purity using nanophotometer. The result showed that the JD-2 and the JD-3 isolates grow well on selective media MRSA by incubation temperature at 37°C. JD-2 has a DNA concentration of 40.0 ng/µl with a purity level of 2.0, and JD-3 has a DNA concentration of 32.5 ng/µl with a purity level of 1.8 at the A260/A280 ratio. The 16S rRNA gene of JD-2 isolate was successfully amplified at 1426 bp and JD-3 isolate at 1435 bp. The JD-2 isolate was identified as Bacillus subtilis because it has the highest similarity with Bacillus subtilis strain WA3-4. The JD-3 isolate was identified as Lactobacillus plantarum because it has the highest similarity with L. plantarum strain CSI9 and strain CSI3.

scholarly journals Draft Genome Sequence of Bacillus subtilis subsp. subtilis MD 32, Isolated from the Korean Fermented Food Kimchi

2021 ◽  
Vol 10 (3) ◽  
Author(s):  
Ji-Young Lee ◽  
Gyu-Sung Cho ◽  
Charles M. A. P. Franz ◽  
Dae-Ook Kang
Keyword(s):  
Bacillus Subtilis ◽  
Draft Genome ◽  
Noncoding Rnas ◽  
Gc Content ◽  
Illumina Miseq ◽  
Fermented Food ◽  
Content Type ◽  
Illumina Miseq Platform ◽  
Miseq Platform ◽  
Subtilis Subsp

ABSTRACT Bacillus subtilis subsp. subtilis MD 32 was isolated from kimchi. The strain was sequenced using an Illumina MiSeq platform, and the genome size was 4,238,856 bp with a GC content of 43.41 mol%. The genome encoded 4,396 proteins, with 45 tRNAs, 6 rRNAs, and 5 noncoding RNAs.

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