PLASMID ANALYSIS IN POLYGLUTAMATE-PRODUCING BACILLUS STRAIN ISOLATED FROM NON-SALTY FERMENTED SOYBEAN FOOD, KINEMA, IN NEPAL

被引：13

作者：

HARA, T ^{[1
]}

SAITO, H ^{[1
]}

IWAMOTO, N ^{[1
]}

KANEKO, S ^{[1
]}

机构：

[1] TORIGOE FLOUR MILLING CO LTD,FUKUOKA 83913,JAPAN

来源：

JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY | 1995年 / 41卷 / 01期

关键词：

D O I：

10.2323/jgam.41.3

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A gamma-polyglutamate (gamma-PGA)-producing Bacillus strain was isolated from ''kinema'' in Nepal and found to harbor a plasmid species. The hybridized region on the kinema plasmid, pNKH, with the gamma-PGA production-stimulating factor (PSF) gene (psf) on ''natto'' plasmid pUH1, which is responsible for gamma-PGA production in Bacillus subtilis (natto), was identified, and the nucleotide sequence was determined. Only one possible open reading frame (ORF) was found which was 1,281 bp in length. The ORF could potentially encode a polypeptide consisting of 427 amino acids with a molecular weight of 50,251. The polypeptide was found to be 7 residues longer than that of pUH1 PSF. The percent match of the amino acid sequence between pNKH ORF and pUH1 PSF was 92%. These results suggest that the plasmid pNKH of kinema Bacillus might be responsible for gamma-PGA production in kinema fermentation.

引用

页码：3 / 9

页数：7

共 44 条

[1] PLASMID DISTRIBUTION IN GAMMA-POLYGLUTAMATE-PRODUCING BACILLUS STRAINS ISOLATED FROM DAN-DOUCHI A NATTO-LIKE NON-SALTY FERMENTED SOYBEAN FOOD IN CHINA
HARA, T
OGATA, S
UEDA, S
[J]. JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY, 1993, 39 (01): : 75 - 82
[2] Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food
Chettri, Rajen
Bhutia, Meera O.
Tamang, Jyoti P.
[J]. FRONTIERS IN MICROBIOLOGY, 2016, 7
[3] DISTRIBUTION OF PLASMIDS IN POLYGLUTAMATE-PRODUCING BACILLUS STRAINS ISOLATED FROM NATTO-LIKE FERMENTED SOYBEANS, THUA NAO, IN THAILAND
HARA, T
CHETANACHIT, C
FUJIO, Y
UEDA, S
[J]. JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY, 1986, 32 (03): : 241 - 249
[4] Response surface optimisation of antioxidant extraction from kinema, a Bacillus-fermented soybean food
Saha, Jayati
Biswas, Anup
Chhetri, Abhijit
Sarkar, Prabir K.
[J]. FOOD CHEMISTRY, 2011, 129 (02) : 507 - 513
[5] Studies of a γ-Polyglutamic Acid-Producing Bacillus Strain Isolated from Chinese Fermented Soybean Foods
Chiu, Hua-Hsien
Zou, Shuiyang
Zhu, Dan
Li, Xianglu
[J]. INTERNATIONAL JOURNAL OF AGRICULTURE AND BIOLOGY, 2019, 22 (05) : 967 - 972
[6] β-glucosidase Producing Bacillus Isolated from Thua-nao, an Indigenous Fermented Soybean Food in Thailand
Meannui, Nutwara
Riebroy, Siriporn
Tangwatcharin, Pussadee
Hong, Jeong Hwa
Sumpavapol, Punnanee
Chaijan, Manat
[J]. CHIANG MAI JOURNAL OF SCIENCE, 2017, 44 (04): : 1257 - 1269
[7] Whole genome sequencing of the poly-γ-glutamic acid-producing novel Bacillus subtilis Tamang strain, isolated from spontaneously fermented kinema
Prakash Tamang, Jyoti
Kharnaior, Pynhunlang
Pariyar, Priyambada
[J]. Food Research International, 2024, 190
[8] Production and characterization of bioactive peptides in fermented soybean meal produced using proteolytic Bacillus species isolated from kinema
Kumari, Reena
Sharma, Nitish
Sharma, Sangita
Samurailatpam, Sanjukta
Padhi, Srichandan
Singh, Sudhir P.
Rai, Amit Kumar
[J]. FOOD CHEMISTRY, 2023, 421
[9] Identification and characterization of a Bacillus subtilis strain HB-1 isolated from Yandou, a fermented soybean food in China
Qin, Huibin
Yang, Hongjiang
Qiao, Zhijun
Gao, Songsong
Liu, Zheng
[J]. FOOD CONTROL, 2013, 31 (01) : 22 - 27
[10] Characterization of dual bacteriocins producing Bacillus subtilis SC3.7 isolated from fermented food
Epparti, Pramila
Eligar, Sachin M.
Sattur, Avinash P.
Kumar, B. S. Gnanesh
Halami, Prakash M.
[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 154

← 1 2 3 4 5 →