Role of probiotic Bacillus amyloliquefaciens strain H57 in regulating the dietary preference of ruminants

2021 ◽  
Author(s):  
◽  
Thi Thuy Ngo
Keyword(s):  
Bacillus Amyloliquefaciens ◽  
Dietary Preference

Effect of continuous sorghum cropping on the rhizosphere microbial community and the role of Bacillus amyloliquefaciens in altering the microbial composition

2019 ◽  
Vol 89 (3) ◽  
pp. 299-308 ◽  
Author(s):  
Ai-Lian Wu ◽  
Xiao-Yan Jiao ◽  
Fang-Fang Fan ◽  
Jin-Song Wang ◽  
Jun Guo ◽  
...  
Keyword(s):  
Microbial Community ◽  
Bacillus Amyloliquefaciens ◽  
Microbial Composition ◽  
Rhizosphere Microbial Community

Role of the Calcium-Binding Residues Asp231, Asp233, and Asp438 in Alpha-Amylase of Bacillus amyloliquefaciens as Revealed by Mutational Analysis

2009 ◽  
Vol 60 (3) ◽  
pp. 162-166 ◽  
Author(s):  
Yang Liu ◽  
Wei Shen ◽  
Gui-yang Shi ◽  
Zheng-xiang Wang
Keyword(s):  
Calcium Binding ◽  
Bacillus Amyloliquefaciens ◽  
Mutational Analysis ◽  
Alpha Amylase ◽  
Binding Residues

scholarly journals The Role of Bacillus amyloliquefaciens on Litopenaeus vannamei During the Maturation of a Biofloc System

2019 ◽  
Vol 7 (7) ◽  
pp. 228 ◽  
Author(s):  
Llario ◽  
Falco ◽  
Sebastiá-Frasquet ◽  
Escrivá ◽  
Rodilla ◽  
...  
Keyword(s):  
Water Quality ◽  
Immune System ◽  
Microbial Activity ◽  
Litopenaeus Vannamei ◽  
Bacillus Amyloliquefaciens ◽  
Growth Parameters ◽  
Probiotic Bacterium ◽  
Positive Effects ◽  
Bacterium Bacillus

Biofloc technology is a sustainable aquaculture production system which uses microorganisms to maintain water quality and to increase productivity. In this system, probiotics can enhance the positive effects of bioflocs on the cultured species. The objective of this research is to study the role of the probiotic bacterium Bacillus amyloliquefaciens during the formation of a biofloc system for the culture of Litopenaeus vannamei. Two doses of probiotic were assayed and applied directly to the water. The experiment was developed in nine tanks distributed as follows: Three control tanks with no probiotic, three tanks with a probiotic dose of 103 cfu/mL, and three tanks with a dose of 104 cfu/mL. Water quality, microbial activity, growth parameters and the immune system state of shrimps were monitored throughout the maturation process. The results indicate a positive effect upon the shrimp immune system throughout the study period, where specifically there was an increase in granular hemocytes in the shrimp hemolymph. During the immature biofloc phase, granular hemocytes were 5% higher in tanks supplemented with the probiotic. During the mature biofloc phase, granular hemocytes were 7% higher in those same tanks. During the maturation of the biofloc, environmental conditions are more unfavorable for shrimp growth, due to the accumulation of nitrites. So, the effect of the probiotic is especially important during this stage when the shrimp are stressed and are more vulnerable to diseases. However, the effects on microbial activity, water quality and Litopenaeus vannamei growth did not increase the benefits of the biofloc system.

Influence of Pressurization Rate and Pressure Pulsing on the Inactivation of Bacillus amyloliquefaciens Spores during Pressure-Assisted Thermal Processing

2009 ◽  
Vol 72 (4) ◽  
pp. 775-782 ◽  
Author(s):  
WANNASAWAT RATPHITAGSANTI ◽  
JUHEE AHN ◽  
V. M. BALASUBRAMANIAM ◽  
AHMED E. YOUSEF
Keyword(s):  
Thermal Processing ◽  
Bacillus Amyloliquefaciens ◽  
Single Pulse ◽  
Deionized Water ◽  
Holding Time ◽  
Bacterial Spores ◽  
Inoculum Level ◽  
Pressurization Rate ◽  
Kinetic Testing

Pressure-assisted thermal processing (PATP) is an emerging sterilization technology in which a combination of pressure (500 to 700 MPa) and temperature (90 to 120°C) are used to inactivate bacterial spores. The objective of this study was to examine the role of pressurization rate and pressure pulsing in enhancing PATP lethality to the bacterial spore. Bacillus amyloliquefaciens TMW 2.479 spore suspensions were prepared in deionized water at three inoculum levels (1.1 × 109, 1.4 × 108, and 1.3 × 106 CFU/ml), treated at two pressurization rates (18.06 and 3.75 MPa/s), and held at 600 MPa and 105°C for 0, 0.5, 1, 2, 3, and 5 min. Experiments were carried out using custom-fabricated, high-pressure microbial kinetic testing equipment. Single and double pulses with equivalent pressure–holding times (1 to 3 min) were investigated by using the spore suspension containing 1.4 × 108 CFU/ml. Spore survivors were enumerated by pour plating, using Trypticase soy agar after incubation at 32°C for 2 days. During short pressure–holding times (≤2 min), PATP treatment with the slow pressurization rate provided enhanced spore reduction over that of the fast pressurization rate. However, these differences diminished with extended pressure–holding times. After a 5-min pressure–holding time, B. amyloliquefaciens population decreased about 6 log CFU/ml, regardless of pressurization rate and inoculum level. Double-pulse treatment enhanced PATP spore lethality by approximately 2.4 to 4 log CFU/ml, in comparison to single pulse for a given pressure–holding time. In conclusion, pressure pulsing considerably increases the efficacy of PATP treatment against bacterial spores. Contribution of pressurization rate to PATP spore lethality varies with duration of pressure holding.

Observations on the Role of Inorganic Orthophosphate in the Regulation of the Formation of Bacillus amyloliquefaciens Extracellular Ribonuclease

1973 ◽  
Vol 1 (2) ◽  
pp. 392-394 ◽  
Author(s):  
DAVID A. STORMONTH ◽  
GEOFFREY COLEMAN
Keyword(s):  
Bacillus Amyloliquefaciens

Role of glycine 256 residue in improving the catalytic efficiency of mutant endoglucanase of family 5 glycoside hydrolase from Bacillus amyloliquefaciens SS35

2020 ◽  
Vol 117 (9) ◽  
pp. 2668-2682 ◽  
Author(s):  
Shweta Singh ◽  
Krishan Kumar ◽  
Priyanka Nath ◽  
Arun Goyal
Keyword(s):  
Glycoside Hydrolase ◽  
Bacillus Amyloliquefaciens ◽  
Catalytic Efficiency

scholarly journals Role of new bacterial surfactins in the antifungal interaction between Bacillus amyloliquefaciens and Fusarium oxysporum

2011 ◽  
Vol 61 (4) ◽  
pp. 689-699 ◽  
Author(s):  
D. Vitullo ◽  
A. Di Pietro ◽  
A. Romano ◽  
V. Lanzotti ◽  
G. Lima
Keyword(s):  
Fusarium Oxysporum ◽  
Bacillus Amyloliquefaciens

Assessment of the Role of Chemotaxis and Biofilm Formation as Requirements for Colonization of Roots and Seeds of Soybean Plants by Bacillus amyloliquefaciens BNM339

2008 ◽  
Vol 56 (6) ◽  
pp. 625-632 ◽  
Author(s):  
P. M. Yaryura ◽  
M. León ◽  
O. S. Correa ◽  
N. L. Kerber ◽  
N. L. Pucheu ◽  
...  
Keyword(s):  
Biofilm Formation ◽  
Bacillus Amyloliquefaciens ◽  
Soybean Plants

Metabolic Characterization of Bacillus subtilis and Bacillus amyloliquefaciens Strains Isolated from Traditional Dry-Cured Sausages

2014 ◽  
Vol 77 (9) ◽  
pp. 1605-1611 ◽  
Author(s):  
AIDA CACHALDORA ◽  
SONIA FONSECA ◽  
MARÍA GÓMEZ ◽  
INMACULADA FRANCO ◽  
JAVIER CARBALLO
Keyword(s):  
Biogenic Amines ◽  
Bacillus Amyloliquefaciens ◽  
Agar Plate ◽  
Myofibrillar Proteins ◽  
Plate Method ◽  
Titration Method ◽  
Ph Values ◽  
Pork Fat

The aim of this study was to investigate the effect of pH, temperature, and NaCl on growth, proteolytic and lipolytic activities, and the ability to produce biogenic amines of 19 strains of Bacillus isolated from Androlla and Botillo (two Spanish traditional sausages) to elucidate the role of these bacteria in sausage manufacture. All strains grew in the presence of 10% salt and at pH values of 5.0 and 5.5, whereas only 9 strains grew at 10°C. Proteolytic activity was assessed by the agar plate method, which revealed that 100 and 94.7% of the strains were able to hydrolyze sarcoplasmic and myofibrillar proteins, respectively. These results were confirmed by electrophoretic assays. The titration method revealed that only two strains hydrolyzed pork fat to any extent, and the profiles of the fatty acids freed were different. Most strains produced biogenic amines, but the quantities were generally low.

Sign in / Sign up

Export Citation Format

Share Document