Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food
نویسندگان
چکیده
Kinema, an ethnic fermented, non-salted and sticky soybean food is consumed in the eastern part of India. The stickiness is one of the best qualities of good kinema preferred by consumers, which is due to the production of poly-γ-glutamic acid (PGA). Average load of Bacillus in kinema was 10(7) cfu/g and of lactic acid bacteria was 10(3) cfu/g. Bacillus spp. were screened for PGA-production and isolates of lactic acid bacteria were also tested for degradation of PGA. Only Bacillus produced PGA, none of lactic acid bacteria produced PGA. PGA-producing Bacillus spp. were identified by phenotypic characterization and also by 16S rRNA gene sequencing as Bacillus subtilis, B. licheniformis and B. sonorensis.
منابع مشابه
B. subtilis Strains Isolated from Fermented Asian Soybeans
We compared the production of poly-γ-glutamate (γ-PGA), protease and amylase, the phage type, and inheritance of the insertion sequence (IS) IS4Bsu1among 90 Bacillus subtilis strains isolated from fermented soybean foods from Southeast to East Asia with those of a B. subtilis (natto) starter strain. All the isolates produced high levels of protease but various levels of amylase. None of them be...
متن کاملWhole-Genome Sequencing and Comparative Genome Analysis of Bacillus subtilis Strains Isolated from Non-Salted Fermented Soybean Foods
Bacillus subtilis is the main component in the fermentation of soybeans. To investigate the genetics of the soybean-fermenting B. subtilis strains and its relationship with the productivity of extracellular poly-γ-glutamic acid (γPGA), we sequenced the whole genome of eight B. subtilis stains isolated from non-salted fermented soybean foods in Southeast Asia. Assembled nucleotide sequences were...
متن کاملEvaluation of Effect in the Mouth with New Spray-type Oral Moisturizer: A Preliminary Study
Background: This study was to evaluate the effect of new spray-type oral moisturizer containing Poly-γ-glutamic acid (γ-PGA). γPGA can be classified as a pseudopolyamino acid, which contains only repeated glutamate units. Bacillus subtilis was isolated from natto, fermented soybean health food containing abundant γ-PGA. It reported that γ-PGA could absorb thousands of times more water than its ...
متن کاملPoly-γ-glutamic Acid Synthesis, Gene Regulation, Phylogenetic Relationships, and Role in Fermentation
Poly-γ-glutamic acid (γ-PGA) is a biodegradable biopolymer produced by several bacteria, including Bacillus subtilis and other Bacillus species; it has good biocompatibility, is non-toxic, and has various potential biological applications in the food, pharmaceutical, cosmetic, and other industries. In this review, we have described the mechanisms of γ-PGA synthesis and gene regulation, its role...
متن کاملProduction of Poly-γ-glutamic acid by Bacillus licheniformis: Synthesis and Characterization
Poly-γ-glutamic acid (γ-PGA), one type of amino acid polymers, consists of D-and L-glutamic acids linked with amide bonding between α-amino and γ-carboxylic acids. Naturally, γ-PGA could be biodegradable polymer and water-solubleapplied in various industries such as food, cosmetics, and pharmaceutical industries. Variation of initial L-glutamic acid concentration affecting on the production of ...
متن کامل