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

文献类型： 外文期刊

作者： Qin, Huibin 1 ; Yang, Hongjiang 1 ; Qiao, Zhijun 2 ; Gao, Songsong 1 ; Liu, Zheng 1 ;

作者机构： 1.Tianjin Univ Sci & Technol, Coll Biotechnol, Minist Educ, Key Lab Ind Fermentat Microbiol, Tianjin 300457, Peoples R China

2.Shanxi Acad Agr Sci, Inst Crop Germplasm Resources, Taiyuan 030031, Peoples R China

关键词： Yandou;Bacillus subtilis;Internal transcribed spacer (ITS);Neutral protease activity;gamma-polyglutamic acid (gamma-PGA)

期刊名称：FOOD CONTROL （ 影响因子：5.548； 五年影响因子：5.498 ）

ISSN： 0956-7135

年卷期： 2013 年 31 卷 1 期

页码：

收录情况： SCI

摘要： A Gram-positive Bacillus strain HB-1 was isolated from Yandou, a traditional fermented Chinese soybean product. Comparative 16S rRNA sequence analysis suggested that HB-1 belongs to Bacillus subtilis group without further classification to the individual species. At the same time, Biolog classifying results suggested that HB-1 might be Bacillus licheniformis, one of the eight members in B. subtilis group. In order to determine HB-1 to the species level, the 16S-23S rRNA internal transcribed spacer (ITS) sequences were cloned and analyzed. The analyses indicated that the ITS sequences of HB-1 were 99-100% and 91-92% identical to that of B. subtilis strain 168 and B. licheniformis ATCC 14580, respectively. Thus, the isolated strain HB-1 could be identified as B. subtilis. In addition, neutral protease activity and gamma-polyglutamic acid production of strain HB-1 were determined to be 43.4 +/- 3.9 U/ml and 9.0 +/- 0.6 g/l, respectively. Finally, total viable counts and sensory evaluations were also performed in Yandou prepared in the laboratory by mimicking natural fermentation process. Without inoculation of pure culture, the bacterial number reached a maximum of 8.9 +/- 0.7 log 10 CFU/g after 48 h of incubation. (c) 2012 Elsevier Ltd. All rights reserved.

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