지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 498 - 508 (11page)
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초록· 키워드
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Bacillus species were isolated from iru, a traditional fermented condiment in Nigeria. Polyphasic approach was used to evaluate the phylogenetic relationship and strain sub-type of the isolated species. Additionally, the phylogenetic profiles of the species isolated from iru were compared with those of bacilli isolated from different continents. The phylogenetic diversity analysis was performed using the combination of 16S rRNA gene sequencing, ITS-PCR, ITS-PCR-RFLP, and M13 RAPD-PCR. The analysis revealed that Bacillus subtilis U170B and B. subtilis U146A isolated from iru were the closest relatives of strains belonging to the phylogeny of B. subtilis sensu stricto and were related to other bacilli isolated from different continents that had functional benefits. The two isolated species exhibited resistance to acidic pH (pH 2.0). The survival rates of B. subtilis U170B, B. subtilis U146A, and B. clausii UBBC-07 (commercial probiotic strain) cultured at pH 2.0 for 3 h were 33.45, 12.44, and 9.53%, respectively. The strains were highly tolerant to bile salts [0.3% (w/v)]. B. subtilis U170B exhibited the highest cell viability (43.45%) when cultured for 3 h in the presence of bile salts, followed by B. subtilis U146A (25%) and B. clausii UBBC-07 (18.94%). B. subtilis U170B and B. subtilis U146A did not exhibit haemolytic activity and were susceptible to different antibiotics. Additionally, these two strains exhibited weak antagonistic activity against B. cereus. The diverse wild strains of B. subtilis can be used as a safe multifunctional starter culture for the industrial production of condiments with health benefits.
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참고문헌 (47)
참고문헌 신청
Odunfa SA / 1986 / Legume-based Fermented Foods / CRC Press :173~189
Kubo Y / 2011 / Phylogenetic analysis of Bacillus subtilis strains applicable to natto (fermented soybean) production / Appl. Environ. Microbiol 77:6463~6469
Leejeerajumnean A / 2001 / Volatile compounds in Bacillus-fermented soybeans / J. Sci. Food Agric 81:525~529
Dahal NR / 2005 / Traditional foods and beverages of Nepal: a review / Food Rev. Int 21:1~25
Chettri R / 2015 / Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India / Int. J. Food Microbiol 197:72~76
Kubo Y / 2011 / Phylogenetic analysis of Bacillus subtilis strains applicable to natto (fermented soybean) production / Appl. Environ. Microbiol 77:6463~6469
Leejeerajumnean A / 2001 / Volatile compounds in Bacillus-fermented soybeans / J. Sci. Food Agric 81:525~529
Dahal NR / 2005 / Traditional foods and beverages of Nepal: a review / Food Rev. Int 21:1~25
Chettri R / 2015 / Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India / Int. J. Food Microbiol 197:72~76
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