NDLI: Properties of a Bacteriocin Produced by Bacillus subtilis EMD4 Isolated from Ganjang (Soy Sauce).

Please wait, while we are loading the content...

Development of a Rapid and Accurate Identification Method for Citrobacter Species Isolated from Pork Products Using a Matrix-Assisted Laser-Desorption Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF MS).

Properties of a Bacteriocin Produced by Bacillus subtilis EMD4 Isolated from Ganjang (Soy Sauce).

Purification and Biochemical Characterization of a Novel Fibrinolytic Enzyme from Streptomyces sp. P3.

Dealcoholized Korean Rice Wine (Makgeolli) Exerts Potent Anti-Tumor Effect in AGS Human Gastric Adenocarcinoma Cells and Tumor Xenograft Mice.

An Efficient PEG/CaCl2-Mediated Transformation Approach for the Medicinal Fungus Wolfiporia cocos.

Synergistic Effect of Slightly Acidic Electrolyzed Water and Ultrasound at Mild Heat Temperature in Microbial Reduction and Shelf-Life Extension of Fresh-Cut Bell Pepper.

Development of a Microbe-Zeolite Carrier for the Effective Elimination of Heavy Metals from Seawater.

Histone H3 is Digested by Granzyme A During Compromised Cell Death in the Raji Cells.

Inhibition of Monoamine Oxidase by Anithiactins from Streptomyces sp.

Antibiotic Resistance and Virulence Potentials of Shiga Toxin-Producing Escherichia coli Isolates from Raw Meats of Slaughterhouses and Retail Markets in Korea.

Characterization of Lactobacillus fermentum PL9988 Isolated from Healthy Elderly Korean in a Longevity Village.

Homology Modeling and In Vitro Analysis for Characterization of Streptomyces peucetius CYP157C4.

In Vitro Effects of Dietary Inulin on Human Fecal Microbiota and Butyrate Production.

Wolbachia Sequence Typing in Butterflies Using Pyrosequencing.

Biogenic Amine Degradation by Bacillus Species Isolated from Traditional Fermented Soybean Food and Detection of Decarboxylase-Related Genes.

A Phenylpropanoid Glycoside as a Calcineurin Inhibitor Isolated from Magnolia obovata Thunb.

Year: 2015 Volume: 25 Issue: 8

Year: 2015 Volume: 25 Issue: 7

Year: 2012 Volume: 22

Year: 2011 Volume: 21

Properties of a Bacteriocin Produced by Bacillus subtilis EMD4 Isolated from Ganjang (Soy Sauce).

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Liu, Xiaoming Lee, Jae Yong Jeong, Seon-Ju Cho, Kye Man Kim, Gyoung Min Shin, Jung-Hye Kim, Jong-Sang Kim, Jeong Hwan
Description	Author Affiliation: Liu X ( Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University, Jinju 660-701, Republic of Korea.); Lee JY ( Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University, Jinju 660-701, Republic of Korea.); Jeong SJ ( Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University, Jinju 660-701, Republic of Korea.); Cho KM ( Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea.); Kim GM ( Namhae Garlic Research Institute, Namhae, Gyeongnam 668-812, Republic of Korea.); Shin JH ( Namhae Garlic Research Institute, Namhae, Gyeongnam 668-812, Republic of Korea.); Kim JS ( School of Food Science and Biotechnology (BK21 Plus), Kyungpook National University, Daegu 702-701, Republic of Korea.); Kim JH ( Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University, Jinju 660-701, Republic of Korea.)
Abstract	A Bacillus species, EMD4, with strong antibacterial activity was isolated from ganjang (soy sauce) and identified as B. subtilis. B. subtilis EMD4 strongly inhibited the growth of B. cereus ATCC14579 and B. thuringiensis ATCC33679. The antibacterial activity was stable at pH 3-9 but inactive at pH 10 and above. The activity was fully retained after 15 min at 80°C but reduced by 50% after 15 min at 90°C. The activity was completely destroyed by proteinase K and protease treatment, indicating its proteinaceous nature. The bacteriocin (BacEMD4) was partially purified from culture supernatant by ammonium sulfate precipitation, and QSepharose and Sephadex G-50 column chromatographies. The specific activity was increased from 769.2 AU/mg protein to 8,347.8 AU/mg protein and the final yield was 12.6%. The size of BacEMD4 was determined to be 3.5 kDa by Tricine SDS-PAGE. The N-terminal amino acid sequence was similar with that of Subtilosin A. Nucleotide sequencing of the cloned gene confirmed that BacEMD4 was Subtilosin A. BacEMD4 showed bactericidal activity against B. cereus ATCC14579.
File Format	HTM / HTML
ISSN	10177825
e-ISSN	17388872
Journal	Journal of Microbiology and Biotechnology
Issue Number	9
Volume Number	25
Language	English
Publisher	Korean Society for Microbiology and Biotechnology
Publisher Date	2015-09-01
Publisher Place	Korea (South)
Access Restriction	Open
Subject Keyword	Discipline Microbiology Discipline Biotechnology Anti-bacterial Agents Metabolism Bacillus Subtilis Isolation & Purification Bacteriocins Peptides, Cyclic Soy Foods Microbiology Amino Acid Sequence Chemistry Bacillus Cereus Drug Effects Physiology Bacillus Thuringiensis Chemical Precipitation Chromatography, Gel Chromatography, Ion Exchange Cloning, Molecular Dna, Bacterial Genetics Dna, Ribosomal Endopeptidase K Hydrogen-ion Concentration Molecular Sequence Data Molecular Weight Proteolysis Rna, Ribosomal, 16s Sequence Analysis, Dna Temperature Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Medicine Applied Microbiology and Biotechnology Biotechnology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Purification and partial characterization of bacteriocin produced by Lactococcus lactis ssp. lactis LL171.

Identification of a new Bacillus licheniformis strain producing a bacteriocin-like substance.

Discrimination among Bacillus thuringiensis H serotypes, serovars and strains based on 16S rRNA, gyrB and aroE gene sequence analyses.

Fibrinolytic enzymes from a newly isolated marine bacterium Bacillus subtilis A26: characterization and statistical media optimization.

Sequencing of 16S rRNA gene: a rapid tool for identification of Bacillus anthracis.

Physical chemical and biological characterization of a new bacteriocin produced by Bacillus cereus NS02.

Occurrence of psychrotolerant Bacillus cereus group strains in ice creams.

Detection and quantification of spoilage and pathogenic Bacillus cereus, Bacillus subtilis and Bacillus licheniformis by real-time PCR.

Production of bacteriocin by Virgibacillus salexigens isolated from 'terasi': a traditionally fermented shrimp paste in Indonesia.

Properties of a Bacteriocin Produced by Bacillus subtilis EMD4 Isolated from Ganjang (Soy Sauce).

Similar Documents

Purification and partial characterization of bacteriocin produced by Lactococcus lactis ssp. lactis LL171.

Identification of a new Bacillus licheniformis strain producing a bacteriocin-like substance.

Discrimination among Bacillus thuringiensis H serotypes, serovars and strains based on 16S rRNA, gyrB and aroE gene sequence analyses.

Fibrinolytic enzymes from a newly isolated marine bacterium Bacillus subtilis A26: characterization and statistical media optimization.

Sequencing of 16S rRNA gene: a rapid tool for identification of Bacillus anthracis.

Physical chemical and biological characterization of a new bacteriocin produced by Bacillus cereus NS02.

Occurrence of psychrotolerant Bacillus cereus group strains in ice creams.

Detection and quantification of spoilage and pathogenic Bacillus cereus, Bacillus subtilis and Bacillus licheniformis by real-time PCR.

Production of bacteriocin by Virgibacillus salexigens isolated from 'terasi': a traditionally fermented shrimp paste in Indonesia.

Properties of a Bacteriocin Produced by Bacillus subtilis EMD4 Isolated from Ganjang (Soy Sauce).