Applied Microbiology Unit, Food Research Institute, National Agriculture and Food Research Institute (NFRI/NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan.
Department of Geography, Graduate School of Environmental Studies, Nagoya University, Furo-cho Chikusa-ku, Nagoya, Aichi, 464-8601, Japan.
Curr Opin Biotechnol. 2019 Apr;56:36-42. doi: 10.1016/j.copbio.2018.09.001. Epub 2018 Sep 15.
Bacillus species such as Bacillus subtilis and Bacillus amyloliquefaciens are widely used to produce fermented foods from soybeans and locust beans in Asian and West African countries, respectively. Genomic information for B. subtilis strains isolated from Asian Bacillus-fermented foods (BFFs) has been gathered, and the chemical components of fermented products were defined with metabolomic approaches, facilitating the development of new starter strains and the evaluation of health claims. On the other hand, although advanced studies have been performed for some commercially produced BFFs, home-manufactured products still remain to be characterized in rural areas. In West Africa, the microbial flora of BFFs was examined in detail, leading to the isolation of candidates of the starter that produced bacteriocin against Bacillus cereus contaminating the products. These studies may provide a choice of Bacillus strains in food application and increase opportunities for further usage of Bacillus in foods.
芽孢杆菌属的细菌，如枯草芽孢杆菌和地衣芽孢杆菌，分别被广泛用于亚洲和西非国家生产大豆和木豆发酵食品。来自亚洲芽孢杆菌发酵食品（BFFs）的枯草芽孢杆菌菌株的基因组信息已经被收集，并且通过代谢组学方法定义了发酵产物的化学组成，这促进了新型起始菌株的开发和健康声称的评估。另一方面，尽管已经对一些商业生产的 BFFs 进行了深入研究，但在农村地区，家庭自制产品仍有待于进一步研究。在西非，详细检查了 BFFs 的微生物菌群，从而分离出了能够产生细菌素的起始菌株的候选菌株，这种细菌素可以抑制污染产品的蜡样芽孢杆菌。这些研究可能为食品应用中芽孢杆菌菌株的选择提供了更多的机会，并增加了芽孢杆菌在食品中的进一步应用。
