Browse > Article
http://dx.doi.org/10.7845/kjm.2018.8067

Complete genome sequence of Bacillus licheniformis strain 0DA23-1, a potential starter culture candidate for soybean fermentation  

Jeong, Do-Won (Department of Food and Nutrition, Dongduk Women's University)
Lee, Byunghoon (Department of Food Science and Biotechnology, Kyonggi University)
Heo, Sojeong (Department of Food and Nutrition, Dongduk Women's University)
Jang, Mihyun (Department of Food Science and Biotechnology, Kyonggi University)
Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University)
Publication Information
Korean Journal of Microbiology / v.54, no.4, 2018 , pp. 453-455 More about this Journal
Abstract
Bacillus licheniformis strain 0DA23-1, a potential fermentation starter candidate, was isolated from doenjang, a Korean high-salt-fermented soybean food. Strain 0DA23-1 contains a single circular 4,405,373-bp chromosome with a G + C content of 45.96%. The complete genome of strain 0DA23-1 does not include any of the virulence factors found in the well-known pathogens Bacillus cereus and Staphylococcus aureus. Additionally, no genes associated with resistance to eight antibiotics (chloramphenicol, clindamycin, erythromycin, gentamicin, kanamycin, streptomycin, tetracycline, and vancomycin), hemolysis, or biofilm formation were identified.
Keywords
Bacillus licheniformis; doenjang; soybean fermentation; starter;
Citations & Related Records
연도 인용수 순위
  • Reference
1 EFSA. 2004. EFSA scientific colloquium. Summary report. QPS. Qualified presumption of safety of microorganism in food and feed. Brussels, Belgium.
2 Jeong DW, Heo S, and Lee JH. 2017a. Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste. Food Microbiol. 62, 92-98.   DOI
3 Jeong DW, Jeong M, and Lee JH. 2017b. Antibiotic susceptibilities and characteristics of Bacillus licheniformis isolates from traditional Korean fermented soybean foods. LWT-Food Sci. Technol. 75, 565-568.   DOI
4 Jeong DW, Kim HR, Jung G, Han S, Kim CT, and Lee JH. 2014. Bacterial community migration in the ripening of doenjang, a traditional Korean fermented soybean food. J. Microbiol. Biotechnol. 24, 648-660.   DOI
5 Kim TW, Lee JH, Kim SE, Park MH, Chang HC, and Kim HY. 2009. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 131, 265-271.   DOI
6 Lee JH, Kim TW, Lee H, Chang HC, and Kim HY. 2010. Determination of microbial diversity in meju, fermented cooked soya beans, using nested PCR-denaturing gradient gel electrophoresis. Lett. Appl. Microbiol. 51, 388-394.   DOI
7 Tatusov RL, Koonin EV, and Lipman DJ. 1997. A genomic perspective on protein families. Science 278, 631-637.   DOI