Obtaining of new Bacillus subtilis-96 strain - a producer of proteolytic enzymes for the food industry

2021 ◽  
pp. 35-36
Author(s):  
Елена Викторовна Костылева ◽  
Анна Сергеевна Середа ◽  
Ирина Александровна Великорецкая ◽  
Нина Васильевна Цурикова ◽  
Дария Тимуровна Минеева ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Mutant Strain ◽  
Food Industry ◽  
Enzyme Preparation ◽  
High Efficiency ◽  
Proteolytic Enzymes ◽  
Whey Proteins ◽  
Culture Liquid ◽  
Induced Mutagenesis ◽  
Three Stages

В результате трех этапов индуцированного мутагенеза протеолитическая активность штамма B. subtilis st 18 № 359 была увеличена более чем в 2 раза с сохранением соотношения бациллолизина и субтилизина. Концентрированный препарат, полученный из культуральной жидкости нового мутантного штамма, показал высокую эффективность при гидролизе белков молочной сыворотки. Three stages of induced mutagenesis resulted in more than 2 times increase of B. subtilis st 18 No. 359 proteolytic activity while maintaining the ratio of bacillolysin and subtilisin. The concentrated enzyme preparation obtained from the culture liquid of the new mutant strain has shown high efficiency during whey proteins hydrolysis.

Proteolysis of whey proteins by a Bacillus subtilis enzyme preparation

1996 ◽  
Vol 6 (3) ◽  
pp. 285-294 ◽  
Author(s):  
Susana Castro ◽  
Daniel Vazquez Peyronel ◽  
Ana Maria B. Cantera
Keyword(s):  
Bacillus Subtilis ◽  
Enzyme Preparation ◽  
Whey Proteins

Co-production of Fructooligosaccharides and Levan by Levansucrase from Bacillus subtilis natto with Potential Application in the Food Industry

2017 ◽  
Vol 184 (3) ◽  
pp. 838-851 ◽  
Author(s):  
Gabrielly Terassi Bersaneti ◽  
Nicole Caldas Pan ◽  
Cristiani Baldo ◽  
Maria Antonia Pedrine Colabone Celligoi
Keyword(s):  
Bacillus Subtilis ◽  
Potential Application ◽  
Food Industry ◽  
Bacillus Subtilis Natto

scholarly journals THE AUTOLYTIC SYSTEM OF PNEUMOCOCCI

1937 ◽  
Vol 65 (6) ◽  
pp. 873-883 ◽  
Author(s):  
René J. Dubos
Keyword(s):  
Cell Suspension ◽  
Cellular Structure ◽  
Enzyme Preparation ◽  
Reducing Sugars ◽  
Proteolytic Enzymes ◽  
Bacterial Suspension ◽  
Staining Reaction ◽  
Gram Negative ◽  
Gram Staining ◽  
Original Weight

1. Living pneumococcus cells contain a group of enzymes, the bacteriolytic system, capable of causing the lysis of heat-killed pneumococci (R and S variants irrespective of type derivation). This lysis expresses itself by a loss of the Gram staining reaction, a disintegration of the cell body, and a clearing of the bacterial suspension. 2. Under certain conditions of treatment with the bacteriolytic complex, it is possible to render the cocci Gram-negative without changing their characteristic morphology, or causing any appreciable clearing of the cell suspension. 3. The enzyme responsible for this change has been partially purified, and some of its properties described. 4. The cellular structure which is responsible for the Gram-positive reaction of pneumococci is resistant to proteolytic enzymes, and is still present when tryptic digestion has reduced the heat-killed cell to a body which has lost 75 per cent of its original weight, and contains only 8 per cent nitrogen. 5. The same enzyme preparation which attacks pneumococci is also capable of liberating reducing sugars from some acetyl amino glucose glucuronides of animal and bacterial origin. The possibility is considered, and discussed, that one and the same enzyme in the autolytic complex is capable of attacking both types of substrates.

scholarly journals Regulation of the Bacillus subtilis bcrC Bacitracin Resistance Gene by Two Extracytoplasmic Function σ Factors

2002 ◽  
Vol 184 (22) ◽  
pp. 6123-6129 ◽  
Author(s):  
Min Cao ◽  
John D. Helmann
Keyword(s):  
Bacillus Subtilis ◽  
Resistance Gene ◽  
Mutant Strain ◽  
Stress Responses ◽  
Double Mutant ◽  
De Novo ◽  
De Novo Synthesis ◽  
Gene Encoding ◽  
Single Promoter ◽  
Higher Sensitivity

ABSTRACT Bacitracin resistance is normally conferred by either of two major mechanisms, the BcrABC transporter, which pumps out bacitracin, or BacA, an undecaprenol kinase that provides C55-isoprenyl phosphate by de novo synthesis. We demonstrate that the Bacillus subtilis bcrC (ywoA) gene, encoding a putative bacitracin transport permease, is an important bacitracin resistance determinant. A bcrC mutant strain had an eightfold-higher sensitivity to bacitracin. Expression of bcrC initiated from a single promoter site that could be recognized by either of two extracytoplasmic function (ECF) σ factors, σX or σM. Bacitracin induced expression of bcrC, and this induction was dependent on σM but not on σX. Under inducing conditions, expression was primarily dependent on σM. As a consequence, a sigM mutant was fourfold more sensitive to bacitracin, while the sigX mutant was only slightly sensitive. A sigX sigM double mutant was similar to a bcrC mutant in sensitivity. These results support the suggestion that one function of B. subtilis ECF σ factors is to coordinate antibiotic stress responses.

scholarly journals Analysis and classification of tem¬perature measurements during melting and casting of alloys using neural networks

2020 ◽  
Vol 63 (10) ◽  
pp. 856-861
Author(s):  
A. V. Fedosov ◽  
G. V. Chumachenko
Keyword(s):  
Neural Network ◽  
Neural Networks ◽  
Human Factor ◽  
High Efficiency ◽  
Thermal Conditions ◽  
Second Stage ◽  
Three Stages ◽  
Fully Automatic ◽  
Artificial Neural

The article considers the issues of monitoring the thermal conditions of alloys melting and casting at foundries. It is noted that the least reliable method is when the measurement and fixing the temperature is assigned to the worker. On the other hand, a fully automatic approach is not always available for small foundries. In this regard, the expediency of using an automated approach is shown, in which the measurement is assigned to the worker, and the values are recorded automatically. This method assumes implementation of an algorithm for automatic classification of temperature measurements based on an end-to-end array of data obtained in the production stream. The solving of this task is divided into three stages. Preparing of raw data for classification process is provided on the first stage. On the second stage, the task of measurement classification is solved by using neural network principles. Analysis of the results of the artificial neural network has shown its high efficiency and degree of their correspondence with the actual situation on the work site. It was also noted that the application of artificial neural networks principles makes the classification process flexible, due to the ability to easily supplement the process with new parameters and neurons. The final stage is analysis of the obtained results. Correctly performed data classification provides an opportunity not only to assess compliance with technological discipline at the site, but also to improve the process of identifying the causes of casting defects. Application of the proposed approach allows us to reduce the influence of human factor in the analysis of thermal conditions of alloys melting and casting with minimal costs for melting monitoring.

scholarly journals Antibacterial Activity, Cytotoxicity, and the Mechanism of Action of Bacteriocin from Bacillus subtilis GAS101

2018 ◽  
Vol 27 (2) ◽  
pp. 186-192 ◽  
Author(s):  
Garima Sharma ◽  
Shweta Dang ◽  
Sanjay Gupta ◽  
Reema Gabrani
Keyword(s):  
Molecular Weight ◽  
Antibacterial Activity ◽  
Bacillus Subtilis ◽  
Vero Cell ◽  
Cell Line ◽  
Mode Of Action ◽  
Proteolytic Enzymes ◽  
Antibiofilm Activity ◽  
Vero Cell Line ◽  
Soil Isolate

Objective: The aim of this study was to purify and characterize bacteriocin from the soil isolate Bacillus subtilis GAS101, and to determine its antimicrobial as well as antibiofilm potential. The purified bacteriocin was further analyzed and evaluated for mammalian cell cytotoxicity and the possible mode of action. Material and Methods: Bacteriocin from B. subtilis GAS101 (an animal husbandry soil isolate) was partially purified and checked for antimicrobial and antibiofilm activity against gram-positive and gram-negative bacteria. The molecular weight of bacteriocin was determined using tricine SDS-PAGE gel. The stability of bacteriocin was investigated at various temperatures and pH levels, and its sensitivity towards 8 enzymes and 6 chemicals was determined. Cytotoxicity analysis was performed on a Vero cell line by a tetrazolium dye-based assay. Scanning electron microscopy (SEM) of bacteriocin-treated bacteria was carried out to determine the possible mode of action. Results: Bacteriocin from B. subtilis GAS101 was a potential inhibitor of both the indicator organisms (Staphylococcus epidermidis and Escherichia coli), and had a molecular weight of approximately 6.5 kDa. An in situ gel assay showed a zone of inhibition corresponding to the estimated protein band size. Bacteriocin was stable and showed antibacterial activity in broad ranges of temperature (30–121°C) and pH (2–12). It was sensitive to 4 proteolytic enzymes, which indicated its proteinaceous nature. Bacteriocin showed > 70% cell viability on the mammalian Vero cell line. SEM depicted that the bacteriocin was able to disrupt the bacterial cell membrane as its probable mode of action. Conclusion: Thermostable and pH-tolerant bacteriocin from B. subtilis GAS101, of about 6.5 kDa, showed broad-spectrum antimicrobial and antibiofilm activity.

PREPARATIONS OF BACTERIAL PROTEASES FOR THE PRODUCTION OF PROTEIN HYDROLYSATES WITHOUT BITTERNESS

2020 ◽  
pp. 407-409
Author(s):  
A. Sereda ◽  
I. Velikoretskaya ◽  
D. Mineeva ◽  
N. Tsurikova
Keyword(s):  
Bacillus Subtilis ◽  
Serine Proteases ◽  
Culture Liquid ◽  
Protein Hydrolysates ◽  
Neutral Protease ◽  
Enzyme Preparations ◽  
Casein Hydrolysates

The effect of the neutral and serine proteases ratio in enzyme preparations (EP) on the bitterness of casein hydrolysates was studied. Bacillus subtilis 359 strain producing proteolytic complex with a serine to neutral protease ratio similar to Neutrase was selected from VNIIIPBT strains collection. The preparation from B. subtilis 359 culture liquid provides obtaining protein hydrolysates without bitterness.

Inactivation of microbes on fruit surfaces using photodynamic therapy and its influence on the postharvest shelf-life of fruits

2020 ◽  
Vol 26 (8) ◽  
pp. 696-705
Author(s):  
Xu Zhang ◽  
Juan Wu ◽  
Chuanshan Xu ◽  
Na Lu ◽  
Yuan Gao ◽  
...  
Keyword(s):  
Photodynamic Therapy ◽  
Shelf Life ◽  
Food Industry ◽  
Room Temperature ◽  
High Efficiency ◽  
Anaerobic Bacteria ◽  
Optimum Concentration ◽  
Thermal Sterilization ◽  
Facultative Anaerobic Bacteria ◽  
Total Bacteria

In this study, the disinfection effect of curcumin-mediated photodynamic therapy on the contact surfaces of fresh fruit was investigated. Our results showed that the optimum concentration of curcumin and the energy density required were 0.5 μM and 7.2 J/cm2, respectively. Photodynamic therapy showed an excellent disinfection rate for the fresh fruits with a reduction of more than 80% in the total bacteria and coliform counts. The photodynamic therapy inhibited species that belonged to the categories of gram-negative and facultative anaerobic bacteria, except for two species of the Trichoderma fungus. Importantly, photodynamic therapy prolonged the shelf-life of grapes for two days at room temperature. Therefore, photodynamic therapy should be commercialized as a high efficiency and non-thermal sterilization technology for use in the food industry.

Pulmonary Hemorrhage in Hamsters after Exposure to Proteolytic Enzymes of Bacillus subtilis

Science ◽  
1970 ◽  
Vol 170 (3953) ◽  
pp. 73-74 ◽  
Author(s):  
I. P. Goldring ◽  
I. M. Ratner ◽  
L. Greenburg
Keyword(s):  
Bacillus Subtilis ◽  
Proteolytic Enzymes ◽  
Pulmonary Hemorrhage

ENZYMIC DEGRADATION OF WHEAT BRAN TO IMPROVE ITS NUTRITIONAL VALUE FOR MONOGASTRICS

1969 ◽  
Vol 49 (2) ◽  
pp. 205-214 ◽  
Author(s):  
T. S. Neudoerffer ◽  
R. E. Smith
Keyword(s):  
Wheat Bran ◽  
Nutritional Value ◽  
Enzyme Preparation ◽  
Proteolytic Enzymes ◽  
Protein Digestibility ◽  
Reducing Sugar ◽  
Metabolizable Energy ◽  
Crude Enzyme ◽  
Sugar Accumulation ◽  
Crude Enzyme Preparation

The enzymic degradation of wheat bran using cellulolytic and proteolytic enzymes from a number of sources was investigated. Two enzyme combinations were found to be effective for the chemical alteration of wheat bran. Crude enzyme preparation from the fungus T. viride in combination with a commercial proteinase brought about a 32% reducing sugar accumulation, a 36% loss of holocellulose, a 40% loss of α-cellulose and a, 54% solubilization of protein. Crude enzyme preparation from the fungus M. verrucaria in combination with a commercial proteinase gave rise to a 27% reducing sugar accumulation, a 39% loss of holocellulose, a 22% loss of α-cellulose and 50% solubilization of protein. The nutritional value for the rat of wheat bran modified by either enzyme combination was significantly improved. Apparent protein digestibility was improved significantly. Preliminary experiments indicate that the modification of wheat bran increases the metabolizable energy.

Sign in / Sign up

Export Citation Format

Share Document