从发酵大豆食品中分离得到的EMD17的抗菌活性及其作为发酵剂的潜在用途。
Antimicrobial activity of EMD17 isolated from and potential use as a starter for fermented soy foods.
作者信息
Lee Jae Yong, Shim Jae Min, Yao Zhuang, Liu Xiaoming, Lee Kang Wook, Kim Hyun-Jin, Ham Kyung-Sik, Kim Jeong Hwan
机构信息
1Division of Applied Life Science (BK21 plus), Graduate School, Gyeongsang National University, Jinju, Gyeongnam, 52828 Korea.
3Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Gyeongnam, 52828 Korea.
出版信息
Food Sci Biotechnol. 2016 Apr 30;25(2):525-532. doi: 10.1007/s10068-016-0073-z. eCollection 2016.
Abstract
A strain with antimicrobial activity was isolated from and identified as amyloliquefaciens. Filtered culture supernatants of EMD17 strongly inhibited growth of ATCC14579, ATCC19111, and an ochratoxin (OTA) producing spp. The antimicrobial activity was not decreased by heat, pH, and proteases treatment, indicating a non-proteinous nature of the antimicrobial substance. A EMD17 culture added to a ATCC14579 culture killed cells completely in 6 h, showing the bacteriocidal effect. The gene encoding surfactin synthetase A was detected using PCR, indicating that surfactin might be the responsible agent. Genes encoding fengycin and iturin were also detected. MS indicated production of lipopeptides, including surfactin. and were prepared using EMD17 as a starter and growth of spiked cells was completely inhibited.
摘要
从[具体来源]中分离出一株具有抗菌活性的菌株，鉴定为解淀粉芽孢杆菌。EMD17的过滤培养上清液强烈抑制了藤黄微球菌ATCC14579、金黄色葡萄球菌ATCC19111以及一株产赭曲霉毒素（OTA）的曲霉属菌株的生长。抗菌活性不受加热、pH值和蛋白酶处理的影响，表明抗菌物质具有非蛋白质性质。添加到藤黄微球菌ATCC14579培养物中的EMD17培养物在6小时内完全杀死了细胞，显示出杀菌作用。使用PCR检测到编码表面活性素合成酶A的基因，表明表面活性素可能是起作用的因子。还检测到了编码丰原素和伊枯草菌素的基因。质谱分析表明产生了包括表面活性素在内的脂肽。以EMD17作为发酵剂制备了[具体产品1]和[具体产品2]，加标的[具体目标菌]细胞的生长被完全抑制。
相似文献
1
Antimicrobial activity of EMD17 isolated from and potential use as a starter for fermented soy foods.从发酵大豆食品中分离得到的EMD17的抗菌活性及其作为发酵剂的潜在用途。
Food Sci Biotechnol. 2016 Apr 30;25(2):525-532. doi: 10.1007/s10068-016-0073-z. eCollection 2016.
2
Bacillus amyloliquefaciens ssp. plantarum strains as potential protective starter cultures for the production of Bikalga, an alkaline fermented food.解淀粉芽孢杆菌亚种植物菌株作为碱性发酵食品比卡加尔的潜在保护性起始培养物。
J Appl Microbiol. 2013 Jul;115(1):133-46. doi: 10.1111/jam.12214. Epub 2013 Apr 30.
3
spp. Isolated from Puba as a Source of Biosurfactants and Antimicrobial Lipopeptides.从普巴分离出的作为生物表面活性剂和抗菌脂肽来源的物种。
Front Microbiol. 2017 Jan 31;8:61. doi: 10.3389/fmicb.2017.00061. eCollection 2017.
4
Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from Bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment.从非洲碱性洛神葵种子发酵调味品比卡尔加中分离得到的枯草芽孢杆菌亚种 H4 共生产表面活性剂和一种新型细菌素。
Int J Food Microbiol. 2013 Apr 1;162(3):297-307. doi: 10.1016/j.ijfoodmicro.2013.01.013. Epub 2013 Jan 29.
5
Isolation of Bacillus amyloliquefaciens Strains with Antifungal Activities from Meju.从酱油曲中分离具有抗真菌活性的解淀粉芽孢杆菌菌株。
Prev Nutr Food Sci. 2012 Mar;17(1):64-70. doi: 10.3746/pnf.2012.17.1.064.
6
Antibacterial activity against Ralstonia solanacearum of the lipopeptides secreted from the Bacillus amyloliquefaciens strain FJAT-2349.由解淀粉芽孢杆菌 FJAT-2349 分泌的脂肽对青枯雷尔氏菌的抗菌活性。
J Appl Microbiol. 2019 May;126(5):1519-1529. doi: 10.1111/jam.14213. Epub 2019 Feb 27.
7
The plant-associated Bacillus amyloliquefaciens strains MEP2 18 and ARP2 3 capable of producing the cyclic lipopeptides iturin or surfactin and fengycin are effective in biocontrol of sclerotinia stem rot disease.植物相关的解淀粉芽孢杆菌菌株 MEP2 18 和 ARP2 3 能够产生环状脂肽杆菌肽或表面活性剂和丰原素，对核盘菌茎腐病有生物防治作用。
J Appl Microbiol. 2012 Jan;112(1):159-74. doi: 10.1111/j.1365-2672.2011.05182.x. Epub 2011 Nov 22.
8
High-performance thin-layer chromatography (HPTLC) for the simultaneous quantification of the cyclic lipopeptides Surfactin, Iturin A and Fengycin in culture samples of Bacillus species.用于同时定量芽孢杆菌属培养样品中环脂肽表面活性素、伊枯草菌素A和丰原素的高效薄层色谱法（HPTLC）
J Chromatogr B Analyt Technol Biomed Life Sci. 2017 Feb 15;1044-1045:214-224. doi: 10.1016/j.jchromb.2016.11.013. Epub 2016 Nov 10.
9
Inhibition of Bacillus cereus Growth and Toxin Production by Bacillus amyloliquefaciens RD7-7 in Fermented Soybean Products.解淀粉芽孢杆菌RD7-7对发酵豆制品中蜡样芽孢杆菌生长及毒素产生的抑制作用
J Microbiol Biotechnol. 2016 Jan;26(1):44-55. doi: 10.4014/jmb.1509.09090.
10
Exogenous addition of alkanoic acids enhanced production of antifungal lipopeptides in Bacillus amyloliquefaciens Pc3.烷酸的外源添加增强了解淀粉芽孢杆菌 Pc3 中抗真菌脂肽的生产。
Appl Microbiol Biotechnol. 2019 Jul;103(13):5367-5377. doi: 10.1007/s00253-019-09792-1. Epub 2019 May 3.
引用本文的文献
1
Lactic acid bacteria in Asian fermented foods and their beneficial roles in human health.亚洲发酵食品中的乳酸菌及其对人体健康的有益作用。
Food Sci Biotechnol. 2024 Jun 17;33(9):2021-2033. doi: 10.1007/s10068-024-01634-9. eCollection 2024 Jul.
2
An insight into the utilization of microbial biosurfactants pertaining to their industrial applications in the food sector.关于微生物生物表面活性剂在食品领域工业应用的见解。
Food Sci Biotechnol. 2023 Nov 30;33(2):245-273. doi: 10.1007/s10068-023-01435-6. eCollection 2024 Jan.
3
Biocontrol activity of strain Pl7 against causing apple postharvest decay and potential mechanisms.菌株Pl7对引起苹果采后腐烂的病原菌的生防活性及潜在机制。
Front Microbiol. 2023 Jan 4;13:1058167. doi: 10.3389/fmicb.2022.1058167. eCollection 2022.
4
Identification of a New Antifungal Peptide W1 From a Marine Reveals Its Potential in Controlling Fungal Plant Diseases.从海洋生物中鉴定出一种新型抗真菌肽W1，揭示其在防治植物真菌病害中的潜力。
Front Microbiol. 2022 Jun 13;13:922454. doi: 10.3389/fmicb.2022.922454. eCollection 2022.
5
Shotgun sequence-based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar.基于 shotgun 序列的缅甸天然发酵大豆食品 Pe poke 的元分类学和预测功能谱。
PLoS One. 2021 Dec 17;16(12):e0260777. doi: 10.1371/journal.pone.0260777. eCollection 2021.
6
Impact of in fermented soybean foods on human health.发酵大豆食品中的[具体成分]对人体健康的影响。
需注意，你提供的原文“in fermented soybean foods”中“in”前面似乎缺失了关键信息，我暂且按照这种形式翻译，你可补充完整准确内容后再让我翻译。
Ann Microbiol. 2021;71(1):30. doi: 10.1186/s13213-021-01641-9. Epub 2021 Jul 17.
7
The forgotten role of food cultures.被遗忘的食物文化的角色。
FEMS Microbiol Lett. 2021 Jul 15;368(14). doi: 10.1093/femsle/fnab085.
8
Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang.发酵大豆衍生食品——昌德宫的生理活性的最新研究进展。
Int J Mol Sci. 2021 May 27;22(11):5746. doi: 10.3390/ijms22115746.
9
Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased L-lysine content, elimination of indigestible sugars, and improved flavour.基于基因组的选择和应用食品级微生物进行鹰嘴豆奶发酵，以提高 L-赖氨酸含量、消除不可消化的糖，并改善风味。
Microb Cell Fact. 2021 May 28;20(1):109. doi: 10.1186/s12934-021-01595-2.
10
Bacteriocinogenic Potential of Bacillus amyloliquefaciens Isolated from Kimchi, a Traditional Korean Fermented Cabbage.从传统韩国发酵白菜泡菜中分离的解淀粉芽孢杆菌的细菌素生成潜力。
Probiotics Antimicrob Proteins. 2021 Aug;13(4):1195-1212. doi: 10.1007/s12602-021-09772-w. Epub 2021 Mar 15.
本文引用的文献
1
Lipopeptides as the antifungal and antibacterial agents: applications in food safety and therapeutics.脂肽作为抗真菌和抗菌剂：在食品安全与治疗中的应用。
Biomed Res Int. 2015;2015:473050. doi: 10.1155/2015/473050. Epub 2015 Jan 6.
2
Are cyclic lipopeptides produced by Bacillus amyloliquefaciens S13-3 responsible for the plant defence response in strawberry against Colletotrichum gloeosporioides?解淀粉芽孢杆菌S13-3产生的环状脂肽是否对草莓抵御胶孢炭疽菌的植物防御反应起作用？
Lett Appl Microbiol. 2015 Apr;60(4):379-86. doi: 10.1111/lam.12382. Epub 2015 Jan 12.
3
Isolation of Bacillus amyloliquefaciens Strains with Antifungal Activities from Meju.从酱油曲中分离具有抗真菌活性的解淀粉芽孢杆菌菌株。
Prev Nutr Food Sci. 2012 Mar;17(1):64-70. doi: 10.3746/pnf.2012.17.1.064.
4
Characterization of a fibrinolytic enzyme secreted by Bacillus amyloliquefaciens CB1 and its gene cloning.由解淀粉芽孢杆菌 CB1 分泌的纤溶酶的特性及其基因克隆。
J Microbiol Biotechnol. 2013;23(7):974-83. doi: 10.4014/jmb.1302.02065.
5
Properties of Bac W42, a bacteriocin produced by Bacillus subtilis W42 isolated from Cheonggukjang.由枯草芽孢杆菌 W42 产生的细菌素 Bac W42 的特性，该菌株从传统韩国大豆发酵食品清曲酱中分离得到。
J Microbiol Biotechnol. 2012 Aug;22(8):1092-100. doi: 10.4014/jmb.1110.10002.
6
Antimicrobial peptide genes in Bacillus strains from plant environments.植物生境芽孢杆菌中的抗菌肽基因。
Int Microbiol. 2011 Dec;14(4):213-23. doi: 10.2436/20.1501.01.151.
7
Characterization of a 27 kDa fibrinolytic enzyme from Bacillus amyloliquefaciens CH51 isolated from cheonggukjang.从传统韩国食品——清曲酱中分离出的解纤维 27kDa 酶的特性研究。
J Microbiol Biotechnol. 2009 Sep;19(9):997-1004. doi: 10.4014/jmb.0811.600.
8
New approach for the detection of non-ribosomal peptide synthetase genes in Bacillus strains by polymerase chain reaction.通过聚合酶链反应检测芽孢杆菌中非核糖体肽合成酶基因的新方法。
Appl Microbiol Biotechnol. 2010 Feb;85(5):1521-31. doi: 10.1007/s00253-009-2176-4.
9
Development of a RAPD-PCR method for identification of Bacillus species isolated from Cheonggukjang.一种用于鉴定从清国酱中分离出的芽孢杆菌属细菌的随机扩增多态性DNA聚合酶链反应（RAPD-PCR）方法的开发。
Int J Food Microbiol. 2009 Feb 28;129(3):282-7. doi: 10.1016/j.ijfoodmicro.2008.12.013. Epub 2008 Dec 24.
10
Application of bacteriocins in the control of foodborne pathogenic and spoilage bacteria.细菌素在控制食源性病原体和腐败细菌中的应用。
Crit Rev Biotechnol. 2008;28(2):125-52. doi: 10.1080/07388550802107202.
Zotero 插件