scholarly journals Genome Sequencing of Bacillus subtilis SC-8, Antagonistic to the Bacillus cereus Group, Isolated from Traditional Korean Fermented-Soybean Food

2011 ◽  
Vol 194 (2) ◽  
pp. 536-537 ◽  
Author(s):  
I.-C. Yeo ◽  
N. K. Lee ◽  
Y. T. Hahm
Keyword(s):  
Bacillus Subtilis ◽  
Bacillus Cereus ◽  
Genome Sequencing ◽  
Bacillus Cereus Group ◽  
Fermented Soybean ◽  
Soybean Food

Occurrence of Toxigenic Bacillus cereus and Bacillus thuringiensis in Doenjang, a Korean Fermented Soybean Paste

2016 ◽  
Vol 79 (4) ◽  
pp. 605-612 ◽  
Author(s):  
KYUNG MIN PARK ◽  
HYUN JUNG KIM ◽  
MOON CHEOL JEONG ◽  
MINSEON KOO
Keyword(s):  
Bacillus Thuringiensis ◽  
Bacillus Cereus ◽  
Detection Rate ◽  
Fermented Soybean ◽  
Toxin Genes ◽  
Soybean Paste ◽  
Enterotoxin Genes ◽  
Soybean Food

ABSTRACT This study determined the prevalence and toxin profile of Bacillus cereus and Bacillus thuringiensis in doenjang, a fermented soybean food, made using both traditional and commercial methods. The 51 doenjang samples tested were broadly contaminated with B. cereus; in contrast, only one sample was positive for B. thuringiensis. All B. cereus isolates from doenjang were positive for diarrheal toxin genes. The frequencies of nheABC and hblACD in traditional samples were 22.7 and 0%, respectively, whereas 5.1 and 5.1% of B. cereus isolates from commercial samples possessed nheABC and hblACD, respectively. The detection rate of ces gene was 10.8%. The predominant toxin profile among isolates from enterotoxigenic B. cereus in doenjang was profile 4 (entFM-bceT-cytK). The major enterotoxin genes in emetic B. cereus were cytK, entFM, and nheA genes. The B. thuringiensis isolate was of the diarrheagenic type. These results provide a better understanding of the epidemiology of the enterotoxigenic and emetic B. cereus groups in Korean fermented soybean products.

Characterization of Bacillus subtilis strains in Thua nao, a traditional fermented soybean food in northern Thailand

2006 ◽  
Vol 43 (3) ◽  
pp. 237-242 ◽  
Author(s):  
Y. Inatsu ◽  
N. Nakamura ◽  
Y. Yuriko ◽  
T. Fushimi ◽  
L. Watanasiritum ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Northern Thailand ◽  
Fermented Soybean ◽  
Soybean Food

scholarly journals Phylogenetic Analysis of Bacillus subtilis Strains Applicable to Natto (Fermented Soybean) Production

2011 ◽  
Vol 77 (18) ◽  
pp. 6463-6469 ◽  
Author(s):  
Yuji Kubo ◽  
Alejandro P. Rooney ◽  
Yoshiki Tsukakoshi ◽  
Rikio Nakagawa ◽  
Hiromasa Hasegawa ◽  
...  
Keyword(s):  
Phylogenetic Analysis ◽  
Bacillus Subtilis ◽  
Nucleotide Sequence ◽  
Fragment Length Polymorphism ◽  
Aflp Analysis ◽  
Content Type ◽  
Fermented Soybean ◽  
Tight Cluster ◽  
Soybean Food ◽  
Six Genes

ABSTRACTSpore-formingBacillusstrains that produce extracellular poly-γ-glutamic acid were screened for their application to natto (fermented soybean food) fermentation. Among the 424 strains, includingBacillus subtilisandB. amyloliquefaciens, which we isolated from rice straw, 59 were capable of fermenting natto. Biotin auxotrophism was tightly linked to natto fermentation. A multilocus nucleotide sequence of six genes (rpoB,purH,gyrA,groEL,polC, and 16S rRNA) was used for phylogenetic analysis, and amplified fragment length polymorphism (AFLP) analysis was also conducted on the natto-fermenting strains. The ability to ferment natto was inferred from the two principal components of the AFLP banding pattern, and natto-fermenting strains formed a tight cluster within theB. subtilissubsp.subtilisgroup.

Identification and characterization of a Bacillus subtilis strain HB-1 isolated from Yandou, a fermented soybean food in China

Food Control ◽  
2013 ◽  
Vol 31 (1) ◽  
pp. 22-27 ◽  
Author(s):  
Huibin Qin ◽  
Hongjiang Yang ◽  
Zhijun Qiao ◽  
Songsong Gao ◽  
Zheng Liu
Keyword(s):  
Bacillus Subtilis ◽  
Subtilis Strain ◽  
Fermented Soybean ◽  
Soybean Food ◽  
Identification And Characterization

Comparison of Angiotensin I-Converting Enzyme Inhibitor Activities of Pre-Fermented Douchi (a Chinese Traditional Fermented Soybean Food) Started with Various Cultures

2009 ◽  
Vol 5 (2) ◽  
Author(s):  
Feng-Juan Li ◽  
Li-Jun Yin ◽  
Yong-Qiang Cheng ◽  
Kohji Yamaki ◽  
Jun-Feng Fan ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Ace Inhibitor ◽  
Starter Cultures ◽  
Potential Candidate ◽  
Converting Enzyme ◽  
Angiotensin I ◽  
Inhibitor Activity ◽  
Fermented Soybean ◽  
Angiotensin I Converting Enzyme ◽  
Soybean Food

Pre-fermented douchi, also called douchi qu, is a salt-free semi-product of a Chinese traditional fermented soybean food (douchi), which is classified into three types, that is, Aspergillus-type, Mucor-type and Bacteria-type. In this work, angiotensin I-converting enzyme (ACE) inhibitor activities of douchi qu started by different types of cultures were compared. It was found that douchi qu fermented with Aspergillus oryzae, Mucor wutungkiao, Bacillus subtilis natto and Bacillus subtilis B1 showed significantly different (p < 0.05) ACE inhibitor activities with decreasing IC50 values of 0.4991, 0.3535, 0.2294 and 0.0901 mg/mL, respectively. Twenty-five fractions were separated by gel filtration chromatography and the strongest ACE inhibitor activity was observed in a fraction with high contents of glycine, lysine and arginine from B. subtilis B1 fermented sample. Results indicated that the type of starter cultures affected significantly the production of ACE inhibitors in douchi qu, and that B. subtilis B1 could be potential candidate as an inoculant to prepare fermented soybeans with strong ACE inhibitor activity in functional food industry.

scholarly journals Whole-Genome Sequencing and Comparative Genome Analysis of Bacillus subtilis Strains Isolated from Non-Salted Fermented Soybean Foods

PLoS ONE ◽  
2015 ◽  
Vol 10 (10) ◽  
pp. e0141369 ◽  
Author(s):  
Mayumi Kamada ◽  
Sumitaka Hase ◽  
Kazushi Fujii ◽  
Masato Miyake ◽  
Kengo Sato ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Whole Genome Sequencing ◽  
Genome Sequencing ◽  
Genome Analysis ◽  
Whole Genome ◽  
Comparative Genome Analysis ◽  
Comparative Genome ◽  
Fermented Soybean ◽  
Fermented Soybean Foods
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