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http://dx.doi.org/10.4014/jmb.1809.09030

Urease Characteristics and Phylogenetic Status of Bacillus paralicheniformis  

Jeong, Do-Won (Department of Food and Nutrition, Dongduk Women's University)
Lee, Byunghoon (Department of Food Science and Biotechnology, Kyonggi University)
Lee, Hyundong (Department of Food Science and Biotechnology, Kyonggi University)
Jeong, Keuncheol (Department of Food Science and Biotechnology, Kyonggi University)
Jang, Mihyun (Department of Food Science and Biotechnology, Kyonggi University)
Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University)
Publication Information
Journal of Microbiology and Biotechnology / v.28, no.12, 2018 , pp. 1992-1998 More about this Journal
Abstract
In 2015, Bacillus paralicheniformis was separated from B. licheniformis on the basis of phylogenomic and phylogenetic studies, and urease activity was reported as a phenotypic property that differentiates between the two species. Subsequently, we have found that the urease activity of B. paralicheniformis is strain-specific, and does not reliably discriminate between species, as strains having the same urease gene cluster were identified in B. licheniformis and B. sonorensis, the closest relatives of B. paralicheniformis. We developed a multilocus sequence typing scheme using eight housekeeping genes, adk, ccpA, glpF, gmk, ilvD, pur, spo0A, and tpi to clearly identify B. paralicheniformis from closely related Bacillus species and to find a molecular marker for the rapid identification of B. paralicheniformis. The scheme differentiated 33 B. paralicheniformis strains from 90 strains formerly identified as B. licheniformis. Among the eight housekeeping genes, spo0A possesses appropriate polymorphic sites for the design of a B. paralichenofomis-specific PCR primer set. The primer set designed in this study perfectly separated B. paralicheniformis from B. licheniformis and B. sonorensis.
Keywords
Bacillus paralicheniformis; Bacillus licheniformis; Bacillus sonorensis; urease; MLST; spo0A;
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