scholarly journals Diversity of Bacillus Isolates from the Sake Brewing Process at a Sake Brewery

2021 ◽  
Vol 9 (8) ◽  
pp. 1760
Author(s):  
Emi Kanamoto ◽  
Keigo Terashima ◽  
Yoshiji Shiraki ◽  
Hiromi Nishida
Keyword(s):  
High Frequency ◽  
Ethanol Tolerance ◽  
Bacterial Strains ◽  
Genus Bacillus ◽  
Strain Specificity ◽  
Brewing Process ◽  
Late Stages ◽  
High Ethanol ◽  
Is Strain

We collected 92 isolates belonging to the genus Bacillus from the sake brewing process at Shiraki Tsunesuke Sake Brewery in Gifu, Japan to determine whether there is strain specificity at individual sake breweries. After distributing the isolates into seven groups, we observed that at least two groups (68 isolates) were kuratsuki bacteria at Shiraki Tsunesuke Sake Brewery. The kuratsuki Bacillus isolates were collected from different samples at the early and late stages of sake brewing in 2021 and 2019, respectively. These results showed that kuratsuki Bacillus entered the sake brewing process at this location. These kuratsuki Bacillus isolates had a high ethanol tolerance. Our previous paper showed the existence of kuratsuki Kocuria at Narimasa Sake Brewery in Toyama, Japan, but this study demonstrated that it is not found at Shiraki Tsunesuke Sake Brewery. Therefore, each sake brewery has specific kuratsuki bacterial strains, which are isolated with high frequency and contribute a specific flavor or taste to each sake brewery.

Strain specificity in the Myricaceae - Frankia symbiosis is correlated to plant root phenolics

2011 ◽  
Vol 38 (9) ◽  
pp. 682 ◽  
Author(s):  
Jean Popovici ◽  
Vincent Walker ◽  
Cédric Bertrand ◽  
Floriant Bellvert ◽  
Maria P. Fernandez ◽  
...  
Keyword(s):  
High Performance ◽  
Plant Root ◽  
Plant Secondary Metabolites ◽  
Principal Component ◽  
Bacterial Strains ◽  
Strain Specificity ◽  
Phenolic Contents ◽  
Symbiotic Interactions ◽  
Legume Symbiosis

Plant secondary metabolites play an important role in the interaction between plants and their environment. For example, mutualistic nitrogen-fixing symbioses typically involve phenolic-based recognition between host plants and bacteria. Although these mechanisms are well studied in the rhizobia–legume symbiosis, little is known about the role of plant phenolics in the symbiosis between actinorhizal plants and the actinobacterium Frankia. In this study, the responsiveness of two Myricaceae plant species, Myrica gale L. and Morella cerifera L., to Frankia inoculation was correlated with the plant–bacteria compatibility status. Two Frankia strains were inoculated: ACN14a, compatible with both M. gale and M. cerifera and Ea112, compatible only with M. cerifera. The effect of inoculation on root phenolic metabolism was evaluated by metabolic profiling based on high-performance liquid chromatography (HPLC) and principal component analysis (PCA). Our results revealed that: (i) both Frankia strains induced major modifications in root phenolic content of the two Myricaceae species and (ii) strain-dependant modifications of the phenolic contents were detected. The main plant compounds differentially affected by Frankia inoculation are phenols, flavonoids and hydroxycinnamic acids. This work provides evidence that during the initial phases of symbiotic interactions, Myricaceae plants adapt their secondary metabolism in accordance with the compatibility status of Frankia bacterial strains.

scholarly journals Peculiar H+Homeostasis of Saccharomyces cerevisiae during the Late Stages of Wine Fermentation

2012 ◽  
Vol 78 (17) ◽  
pp. 6302-6308 ◽  
Author(s):  
Tiago Viana ◽  
Maria C. Loureiro-Dias ◽  
Virgílio Loureiro ◽  
Catarina Prista
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Intracellular Ph ◽  
Stationary Phases ◽  
Physiological Parameter ◽  
Late Stationary Phase ◽  
Glucose Fermentation ◽  
Content Type ◽  
Wine Strain ◽  
Late Stages ◽  
High Ethanol

ABSTRACTIntracellular pH (pHin) is a tightly regulated physiological parameter, which controls cell performance in all living systems. The purpose of this work was to evaluate if and how H+homeostasis is accomplished by an industrial wine strain ofSaccharomyces cerevisiaewhile fermenting real must under the harsh winery conditions prevalent in the late stages of the fermentation process, in particular low pH and high ethanol concentrations and temperature. Cells grown at 15, 25, and 30°C were harvested in exponential and early and late stationary phases. Intracellular pH remained in the range of 6.0 to 6.4, decreasing significantly only by the end of glucose fermentation, in particular at lower temperatures (pHin5.2 at 15°C), although the cells remained viable and metabolically active. The cell capability of extruding H+via H+-ATPase and of keeping H+out by means of an impermeable membrane were evaluated as potential mechanisms of H+homeostasis. At 30°C, H+efflux was higher in all stages. The most striking observation was that cells in late stationary phase became almost impermeable to H+. Even when these cells were challenged with high ethanol concentrations (up to 20%) added in the assay, their permeability to H+remained very low, being almost undetectable at 15°C. Comparatively, ethanol significantly increased the H+permeability of cells in exponential phase. Understanding the molecular and physiological events underlying yeast H+homeostasis at late stages of fermentations may contribute to the development of more robust strains suitable to efficiently produce a high-quality wine.

scholarly journals Overusage of Mouse DH Gene Segment, DFL16.1, Is Strain-Dependent and Determined bycis-Acting Elements

1994 ◽  
Vol 3 (4) ◽  
pp. 283-295 ◽  
Author(s):  
Michael J. Atkinson ◽  
Yenhui Chang ◽  
Jakub W. Celler ◽  
Carol Huang ◽  
Christopher J. Paige ◽  
...  
Keyword(s):  
B Cells ◽  
Genetic Analysis ◽  
Cell Lines ◽  
Heavy Chain ◽  
High Frequency ◽  
Fetal Liver ◽  
Gene Segment ◽  
Immunoglobulin Heavy Chain ◽  
Strain Dependent ◽  
Is Strain

The DJH structure is of particular importance for diversity in the immunoglobulin heavy chain because it encodes most of CDR3. Here, we investigate mechanisms responsible for generating the DJH structure. We found DFL16.1 was used at a high frequency in normal and transformed pre-B cells (fetal liver > 50%, A-MuLV lines ≅ 25%). One DFL16.1JH1 structure was found repeatedly and was also present in DJH and VDJH databases, suggesting this structure may be conserved in the primary repertoire. Genetic analysis demonstrated that C57BL/6 mice use DFL16.1 in DJH structures more frequently than BALB/c. Examination of individual alleles in (C57BL/6 BALB/c)F1 A-MuLV cell lines revealed that the C57BL/6-derived allele used DFL16.1 twice as often as the BALB/c. This result indicates that part of the mechanism ensuring overusage of DFL16.1 gene segments iscis-acting.

scholarly journals Physiology and Molecular Phylogeny of Bacteria Isolated from Alkaline Distillery Lime

2015 ◽  
Vol 64 (4) ◽  
pp. 369-377 ◽  
Author(s):  
Agnieszka Kalwasińska ◽  
Tamas Felfoldi ◽  
Maciej Walczak ◽  
Przemysław Kosobucki
Keyword(s):  
Gene Sequence ◽  
Biochemical Properties ◽  
Taxonomic Composition ◽  
Aerobic Bacteria ◽  
Rrna Gene ◽  
Rrna Gene Sequence ◽  
Bacterial Strains ◽  
Genus Bacillus ◽  
Gene Sequence Analysis ◽  
Number Of Bacteria

This paper presents the results of the research on the number, taxonomic composition, and biochemical properties of bacterial strains isolated from the alkaline Solvay distillery lime, deposited at the repository in Janikowo (central Poland). Fifteen strains out of 17 were facultative alkaliphiles and moderate halophiles, and two were alkalitolerants and moderate halophiles. The number of aerobic bacteria cultured in alkaline lime was approximately 105 CFU ml-1, and the total number of bacteria was 107 cells g-1. According to 16S rRNA gene sequence analysis, nine strains belonged to the genus Bacillus, six to the genus Halomonas, one to the genus Planococcus, and one to the genus Microcella. Strains that hydrolyse starch and protein were the most numerous. Esterase (C4) and esterase lipase (C8) were detected in the majority of bacterial strains. Twelve strains exhibited α-glucosidase activity and nine, naphtol-AS-BI-phosphohydrolase activity. The present study proves that alkaliphilic bacteria of this type may constitute a source of potentially useful extremozymes.

scholarly journals Auxotrophic Mutations Reduce Tolerance of Saccharomyces cerevisiae to Very High Levels of Ethanol Stress

2015 ◽  
Vol 14 (9) ◽  
pp. 884-897 ◽  
Author(s):  
Steve Swinnen ◽  
Annelies Goovaerts ◽  
Kristien Schaerlaekens ◽  
Françoise Dumortier ◽  
Pieter Verdyck ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Tolerance ◽  
Stress Factors ◽  
Causative Mutation ◽  
Ethanol Stress ◽  
Limiting Factor ◽  
Ethanol Sensitivity ◽  
Content Type ◽  
High Ethanol ◽  
Very High

ABSTRACTVery high ethanol tolerance is a distinctive trait of the yeastSaccharomyces cerevisiaewith notable ecological and industrial importance. Although many genes have been shown to be required for moderate ethanol tolerance (i.e., 6 to 12%) in laboratory strains, little is known of the much higher ethanol tolerance (i.e., 16 to 20%) in natural and industrial strains. We have analyzed the genetic basis of very high ethanol tolerance in a Brazilian bioethanol production strain by genetic mapping with laboratory strains containing artificially inserted oligonucleotide markers. The first locus contained theura3Δ0mutation of the laboratory strain as the causative mutation. Analysis of other auxotrophies also revealed significant linkage forLYS2,LEU2,HIS3, andMET15. Tolerance to only very high ethanol concentrations was reduced by auxotrophies, while the effect was reversed at lower concentrations. Evaluation of other stress conditions showed that the link with auxotrophy is dependent on the type of stress and the type of auxotrophy. When the concentration of the auxotrophic nutrient is close to that limiting growth, more stress factors can inhibit growth of an auxotrophic strain. We show that very high ethanol concentrations inhibit the uptake of leucine more than that of uracil, but the 500-fold-lower uracil uptake activity may explain the strong linkage between uracil auxotrophy and ethanol sensitivity compared to leucine auxotrophy. Since very high concentrations of ethanol inhibit the uptake of auxotrophic nutrients, the active uptake of scarce nutrients may be a major limiting factor for growth under conditions of ethanol stress.

Characterisation of five new isolated bacterial strains from genus Bacillus applicable in organic farming

2012 ◽  
Vol 29 ◽  
pp. S231
Author(s):  
Tsvetana Licheva ◽  
Marina Stefanova ◽  
Dilyana Nikolova ◽  
Valentin Savov
Keyword(s):  
Organic Farming ◽  
Bacterial Strains ◽  
Genus Bacillus

scholarly journals THE CHARACTERISTIC OF BACTERIAL STRAINS OF GENUS BACILLUS WITH LARVAECYDE ACTION TO FUNGUS MIDGES BRADYSIA PILISTRIATA FREY (SCIARIDAE)

2010 ◽  
Vol 0 (3(11)) ◽  
pp. 86-94
Author(s):  
Т. М. Кривицька ◽  
О. С. Багаєва ◽  
С. П. Ужевська ◽  
Н. М. Непомяща ◽  
В. О. Iваниця
Keyword(s):  
Bacterial Strains ◽  
Genus Bacillus

scholarly journals Influence of the bacillus genus bacteria on the growth and productivity of tomatoes of spok variety

2021 ◽  
pp. 56-63
Author(s):  
V. S. Maslennikova ◽  
V. P. Tsvetkova ◽  
A. F. Petrov ◽  
A. V. Pastukhova
Keyword(s):  
Average Weight ◽  
Bacterial Strains ◽  
Genus Bacillus ◽  
Yield Increase ◽  
Tomato Seeds ◽  
Novosibirsk Region ◽  
Significant Difference ◽  
Small Plot ◽  
Bacillus Genus ◽  
High Yields

Many scientists have established the multifunctional effect of bacteria of the genus Bacillus on various plants. It is necessary to use natural growth regulators to obtain high yields of tomato. The paper presents the results of studies on the effect of a mixture of strains of the genus Bacillus bacteria on the growing processes and productivity of tomato. In 2019–2020 under the conditions of the Novosibirsk region, in small-plot experiments, it was found that a mixture of bacterial strains of the genus Bacillus (B. amyloliquefaciens VKPM B-10642, B. amyloliquefaciens VKPM B-10643, B. subtilis VKPM B-10641) has a growth-stimulating effect on a tomato Spok variety. Their use contributed to an increase in the vegetative mass of plants. The treated plants, in comparison with the control sowing, were taller: the length of the aboveground part increased 1.2–1.4 times on average over 2 years. When using a mixture of strains of the Bacillus genus, the number of brushes, flowers and tomatoes increased. A statistically significant difference in the number of flowers and fruit was obtained when accounting for the first and second ten days of July. The number of fruit increased significantly in the second decade of July by 1.7 times. It was found that the pre-sowing treatment of tomato seeds with a mixture of strains not only contributed to an increase in growth rates, but also positively influenced the formation of the yield. Under the influence of the microbiological complex, the average weight of fruit increased by 1.2–1.4 times. The yield increase on average over 2 years was 4.5 kg/ m 2. In this regard, it is possible to recommend the use of a mixture of strains of bacteria of the genus Bacillus at a concentration of 1×106CFU/ ml for pre-sowing treatment of seeds as a growth stimulator and increase the productivity of tomato Spok variety.

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