• Microbiology and Biotechnology Letters
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• v.29 no.2
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• pp.67-71
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• 2001

Isolation and Growth Characteristics of AIkalophilic Bacillus sp. for Removal of Anthraquinone Dye. Kim, Jeong-Mog. School of Environmental Information, Taekyeung College, Kyungsan, 712-850, Korea -Alkalophilic strain degrading and decolorizing anthraquinone dye, Remazol brilliant blue R was isolated from natural system and named as Bacillus sp. ARB!. The optimal temperature and pH of Bacillus sp. ARBI were 35°C and 9.0, respectively. The pH of culture media during the fermentation were changed from 10 and 10.5 of initial values to 9.3 and 9.4 after 40 hrs, respectively. Decolorization efficiency in aerobic shaking culture of Bacillus sp. ARBI was markedly higher than that in standing culture. At the optimal culture condition, decolorization efficiency by the Bacillus sp. ARBl was 93% after 32 hrs batch culture. In the case of batch culture using real dye processing wastewater, dye decolorization efficiency of Bacillus sp. ARBl was 78% after 40 hrs.

• Research in Plant Disease
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• v.12 no.2
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• pp.81-84
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• 2006

Trichoderma harzianum 23 WP and Bacillus subtilis 122 WP were formulated as antagonists of Sclerotium cepivorum and Sclerotium sp. of garlic white rot. In the field test, applications of Trichoderma harzianum WP and Bacillus subtilis WP reduced garlic white rot by Sclerotium cepivrum from 10.9% in the control to 4.1% and 6.2%, respectively at Taean. Also at Seosan, applications of Trichoderma harzianum 23 WP and Bacillus subtilis 122 WP reduced garlic white rot by Sclerotium sp. from 17.8% in the control to 1.2% and 2.6%, respectively. Treatment of Trichoderma harzianum 23 WP and Bacillus subtilis 122 WP increased garlic yield in two area. Therefore, Trichoderma harzianum 23 WP and Bacillus subtilis 122 WP have shown potential as biofungicides of garlic white rot in the two different pathogens.

• Journal of Marine Life Science
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• v.8 no.1
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• pp.50-55
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• 2023

Probiotics have been isolated from various environments and Bacillus species are advantageous among the probiotic bacteria due to their ability to form endospores that can compensate for the limitation of typical probiotics such as lactic acid bacteria. The aim of this study is to investigate the probiotic potential of Bacillus species from Ulleungdo soil, known as an unpolluted environment in Korea. Soil samples were collected from various areas of Ulleungdo, and Bacillus spp. were isolated, and assessed for antibiotic resistance and enzymatic activity. Six Bacillus spp. were not resistant to all tested antibiotics and subsequently tested for enzyme activity. We found the six Bacillus spp. were all inactive β-glucuronidase enzyme, which can have detrimental effects on human health, and one of Bacillus spp. showed an activity of Leucine arylamidase suggesting its probiotic potential.

• Microbiology and Biotechnology Letters
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• v.14 no.6
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• pp.479-485
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• 1986

A 5200 basepair DNA fragment containing the Bacillus amyloliquefaciens amyE gene, encoding liquefying $\alpha$-amylase (1,4-$\alpha$-1)-glucan glucanohydrolase, EC 3.2.1.1), has been inserted into BamHI site of the pUB110 and the hybrid plasmid was designated as pSKS3. The pSKS3 was transformed into the Bacillus subtilis KM2l3 as a host which is a saccharifying $\alpha$-amylase deficient mutant of Bacillus subtilis NA64, and the plasmid in the transformed cell was expressed $\alpha$-amylase production and kanamycin resistance. The $\alpha$-amylase production of the transformed cell was reduced to one fifth of that of the donor strain. The Bacillus subtilis KM2l3 tarring pSKS3 indicated that the amyE gene product is a polypeptide which has the same electrophoretic mobility with that of the Bacillus amyloliquefaciens, but different from the saccharifying $\alpha$-amylase of Bacillus subtilis NA64. It means that the amyE gene of pSKS3 originales from the Bacillus amyloliquefaciens.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.385-391
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• 1983

The change of free amino acid contents and nitrogen compounds in the course of the Chungkookjang fermentation that occurred by utilizing Bacillus natto and Bacillus subtilis are to the following effects. pH, during the growth period, that is 6.35 in pH at the first stage of fermentation, were turned into 8.2 after 72 hours. Crude protein content increased irregularly from 16.82%-18% and total sugar decreased. Increasing with the progress of fermentation time, protease activity showed the maximum value between 48-60 hours, but Bacillus natto activated a little than Bacillus subtilis. Amino nitrogen and water soluble nitrogen content increased but difference was found that is, Bacillus natto increased more than Bacillus subtilis. Glutamic acid content was the highest among the contents of free amino acid between both Bacillus sp. and the order of the next contents showed as leucine, phenylalanine, histidine alanine. arginine, but difference was found between Bacillus sp., that is, Bacillus natto was higher than Bacillus subtilis. In view of the results as above, Bacillus natto was excellent than Bacillus subtillus as Bacillus strains of Chungkookjang koji production.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.611-617
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• 1990

This study was conducted to breed a high vitamin $B_{12}$ producer by the fusion of protoplasts between Bacillus natto and Bacillus megaterium. Auxotrophic mutants of Bacillus natto SH-34 ($thr^-try^-rif^r$) and Bacillus megaterium BK-13 ($arg^-ade^-lys^-str^r$) which showed high protease activity and production of vitamin $B_{12}$, respectively, were isolated for the fusion experiment. Protoplasts were induced by incubating the cells with lysis solution containing $500{\mu}/ml$ lysozyme, and the ratio of protoplast and regeneration formation were ranged from 99% and 67%, respectively. Fusion frequencies of fusants between Bacillus natto SH-34 and Bacillus megaterium BK-13 were appeared in the ranges of $1.0{\times}10^{-5}$ under the treatment of 30% PEG 6000 containing 3% PVP. The fusant, MNF-72 showed the highest product yield of $7.85{\mu}g/g-cell\;vitamin\;B_{12}$ in production medium. For the improvement of productivity, the immobilization of fusants with sodium alginate was carried out. In batch and continuous fermentation systems, the productivity were determined to be $0.58{\mu}g/ml.hr\;and\;0.80{\mu}g/ml.hr\;vitamin\;B_{12}$ under optimum condition, respectivity.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.1035-1037
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• 2009

In this study we analyzed the dynamic changes in microbiota composition during kochujang fermentation at $30^{\circ}C$. During fermentation, the viable cell counts slowly increased and reached $3.2{\times}10^7$ for aerobic bacteria, $8.3{\times}10^3$ for yeast, and $1.4{\times}10^3$ CFU/mL for fungi after 60 days. Bacilli were found to be the most dominant microorganisms throughout the fermentation process. Using the culture dependent method Bacillus subtilis, Bacillus licheniformis, and Bacillus amyloquefaciens were found to be the main species during the early stages of fermentation; however, Bacillus pumilus and Bacillus stearothermophilus became the most dominant species during the late stage of fermentation. In contrast, when the polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) method was used Bacillus ehimensis was found to be the dominant species during the early stage of fermentation and Bacillus megaterium, B. pumilus, B. subtilis, and B. licheniformis were dominant in the ate stages. These results indicate various other Bacillus species rather than just B. subtilis and B. licheniformis might be involved in the fermentation of kochujang.

• Microbiology and Biotechnology Letters
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• v.19 no.6
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• pp.543-547
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• 1991

An alkalophilic microorganism, SH-8, was isolated from soil samples. It was a Grampositive, catalase-positive, spore-forming and motile rod which was capable of growth in aerobic condition at the initial pH 9.0 or above up to 11.0 and between 15 and $42^{\circ}C$ The characteristics of this strain resembled those of the Bacillus group of bacteria. The mutant, Bacillus sp. SH- 8M, was selected from Bacillus sp. SH-8 by U.V. mutagenesis and was able to grow at pH 6.9 up to 11.0. These two strains will be suitable for the comparative study on growth and enzyme production at various pH conditions.

• Korean Journal of Soil Science and Fertilizer
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• v.31 no.3
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• pp.285-290
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• 1998

Thermophilic Bacillus species was studied as a microbial indicator to pursue the compost a application history. Thermophilic Bacillus species could be easily determined by the plate culture method within 12 hours in $65^{\circ}C$ incubator. The density of thermophilic Bacillus species in soils was gradually increased with the application rate of rice straw compost, and correlated to the soil organic matter content in $R^2=0.835^{**}$(n=32) coefficient on the 43-year-long term rice paddy fields.

• Microbiology and Biotechnology Letters
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• v.17 no.3
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• pp.188-192
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• 1989

The promoters from akali-tolerant Bacillus sp. YA-14 chromosomal DMA cloned in B. subtilis using pPL703 were stably transferred to the donor strain. In alkali-tolerant Bacillus sp., the promoters revealed similiar properties with in B. subtilis but were preyed to be more efficient than in B. subtilis comparing with pPL708. Alkali-tolerant Bacillus sp. harboring the recombinant plasmid, p-l2Bl, was abnormally more inducible with chloramphenicol than B. subtilis haying the plasmid. Therefore the host-vector system using this recombinant plasmid and alkali-tolerant Bacillus sp. was expected to be more available.