• Journal of Food Hygiene and Safety
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• v.10 no.4
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• pp.231-237
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• 1995

Bacillus subtilis SH-1 have been isolated and identified from coastal sea, in Pusan, The optimal cultural characterization of Bacillus subtilis SH-1 for 속 production of bacteriolytic enzyme was determained. Bacillus subtilis SH-1 produced the bacteriolytic enzyme well in the medium consist of 1.0% glucose, 1.0% yeast extract, 1.0% NaCI, 0.02% $K_2HPO_4,\;0.002%\;MgSo_4{\cdot}7H_2O,\;0.001%\;MnSO_4{\cdot}5H_2O,\;0.0001%\;FeSO_4{\cdot}7H_2O$. The optimal medium pH, incubation temperature, and shaking tome for the highest production of the enzyme were 8.0, $30^{\circ}C$ and 28 hours respectively.

• Environmental Engineering Research
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• v.23 no.3
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• pp.258-264
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• 2018

The objectives of this research were to 1) isolate and identify thermophilic bacteria for food waste treatment; 2) investigate the capability of food waste treatment using Bacillus species; and 3) develop air-dried Bacillus starters for food waste treatment. Five Bacillus species were isolated from food wastes and identified as Bacillus licheniformis (B. licheniformis) G1, Bacillus circulans C2, Bacillus subtilis (B. subtilis) E1, Bacillus vanillea F1, and Bacillus atrophaeus G2 based on 16S rDNA sequencing. Each identified Bacillus and the mixture of Bacillus species were cultivated in the standard food waste at $45^{\circ}C$ for 8 d. Changes in cell count, solid contents, and pH of the food waste were monitored during cultivation. Air-dried Bacillus cell powders were prepared using wheat flour and lactomil as excipients, and the cell count and survival rate were determined. The cell count of B. licheniformis G1 exhibited the highest number among the tested Bacillus (${\sim}10^8CFU/mL$). The greatest reduction in solid contents of food waste was achieved by B. subtilis E1 (22.6%). The mixture of B. licheniformis G1 and B. subtilis E1 exhibited a synergistic effect on the reduction of solid contents. Lactomil was determined as better excipient than wheat flour based on the greatest survival rate of 95%.

• Microbiology and Biotechnology Letters
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• v.34 no.3
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• pp.221-227
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• 2006

BSCX1 was an antimicrobial peptide produced by Bacillus subtilis cx1. Attempts were made to determine the location of inducing factor in the bacteriocin-sensitive cell affecting bacteriocin BSCX1 production. Mixed culture of the bacteriocin producer strain B. subtilis cx1 and its sensitive strain B. subtilis ATCC6633, increased production of bacteriocin BSCX1. The result suggested the presence of a bacteriocin inducing factor in the sensitive strain. The inducing factor was localized in the cell debris and intracellular fraction of B. subtilis ATCC6633. Bacteriocin BSCX1 inducing factor was found to be highly stable in the pH range 2.5-9.5, but inactivated within 3h over $50^{\circ}C$, and treatment with proteinase K destroyed its inducing activity, this result suggested that the inducing factor should be a proteinaceous nature.

• Journal of Aquaculture
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• v.19 no.1
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• pp.40-46
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• 2006

Bacillus subtilis strain with highly active chitosanase was isolated from the intestine of Sebastiscus marmoratus (scorpion fish). It was named as Bacillus subtilis CH1 by morphological, biochemical and 165 rRNA gene analysis. The optimal conditions for chitosanase production were investigated. The optimum carbon and nitrogen sources for Bacillus stibtilis CH1 were 2% starch and 1% yeast extract respectively. Unlike other chitosanases, the expression of this chitosanase was not induced or slightly induced with chitosan. The chitosanase secreted into the medium were concentrated with ammonium sulfate precipitation and purified by gel permeation chromatography. The molecular weight of purified chitosanase was 30 kDa. The optimum pH and temperature of purified chitosanase were 5.5 and $60^{\circ}C$ respectively. The purified chitosanase was continuously thermostable at $40^{\circ}C$ and showed stable activity between pH 6.0 and 8.0. Chitosanase activity of Bacillus subtilis CH1 under optimum condition was 4.1 units/ml.

• Journal of Chitin and Chitosan
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• v.23 no.4
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• pp.228-233
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• 2018

We isolated microorganisms from soil, which is sampled at forest, Kyeonbuk, Korea, as cellulolytic microorganisms. The isolated strains were identified by analysis of 16S rRNA gene from the starins. The result, four kinds of Bacillus subtilis, one kind of Bacillus amyloliquefaciens, and one kind of Bacillus cereus were identified. Among these strains, Bacillus subtilis was selected due to its high cellulase activity and this strain was named as Bacillus subtilis CNS. The optimum pH and temperature of the cellulase from Bacillus subtilis CNS was pH 5.0 and $40^{\circ}C$, respectively. In the investigation of pH and temperature stability, the cellulase from Bacillus subtilis NSC stabled pH 4.0~6.0 range and until $40^{\circ}C$ for 30 min perfectly. In the enzyme activity for various cellulosic substrate, cellulase from Bacillus subtilis CNS showed the highest activity for CM-cellulose. And, the enzyme activities for alkali swollen cellulose, Alpha-cellulose, Sigmacell-cellulose, and Avicel were approximately 31%, 8%, 8% and 4% of activity for CM-cellulose, respectively. In the degradation of CM-cellulose, the 0.26 U/ml and 0.52 U/ml of cellulase showed 0.43 and 0.76 U/ml activity for CM-cellulose after the reaction of 120 min, respectively.

• Journal of Microbiology and Biotechnology
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• v.20 no.1
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• pp.138-145
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• 2010

A bacterial strain isolated from soil for its potential to control the anthracnose disease caused by Colletotrichum gloeosporioides was identified as a Bacillus subtilis. Bacillus subtilis CMB32 produced antifungal agents on M9 broth at $30^{\circ}C$. Biosurfactant lipopeptides produced by Bacillus subtilis CMB32 were precipitated by adjusting to pH 2 and extracting using chloroform/methanol, and then were purified using column chromatography and reverse-phase HPLC. The molecular masses of the lipopeptides were estimated by MALDI-TOF mass spectrometry as (a) 1,080, (b) 1,486, and (c) 1,044 Da, respectively. They had cyclic structures and amino acid compositions of (a) Pro, Asx, Ser, Tyr, Glx, (b) Glx, Tyr, Thr, Ala, Pro, lie, and (c) Glx, Leu, Val, Asx, respectively. Further analysis revealed that Bacillus subtilis CMB32 produced three antifungal lipopeptides: (a) iturin A, (b) fengycin, and (c) surfactin A.

• Microbiology and Biotechnology Letters
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• v.29 no.1
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• pp.50-55
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• 2001

A new bacteriocin produced by Bacillus subtilis cx1, was partially purified and characterized. The bactericoin from B. subtilis cx1 was stable in the range of pH 2.5-9.5. B. subtilis csx1 retained its antimicrobial activity to long-term exposure at $-20^{\circ}C$ and $-70^{\circ}C$. However, B. subtilis cx1 was inactivated completely within 15 min over $60^{\circ}C$ and lost 50% of its antimicrobial activity within 15 min at $50^{\circ}C$, B. subtilis cx1 was inactivated by protease, trypsin, proteinase K and carboxypeptidase, which indi-cates its protein nature. Direct detection of the antimicrobial activity on Tricine -SDS-PAGE suggested an apparent molecular mass of about 9,500 dalton.

• Journal of Life Science
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• v.13 no.5
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• pp.559-568
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• 2003

The aim of present study is to investigated on the development of the functional doenjang possessing antioxidative and fibrinolytic activity. A strain, BH-23 showing antioxidative and fibrinolytic activity was isolated from traditionally doenjang, and then identified as Bacillus subtilis based on moophological, physiological, and biochemical characteristics, and named as Bacillus subtilis BH-23. The optimal pH level and temperature conditions were 5.0 and $40^{\circ}C$, NaCl concentration was grown well at 15% Antioxidative and fibrinolytic activity of Bacillus subtilis BH-23 was accoidance with growth conditions of the original state. By comparising with traditionally commercialized doenjang, it is prepared with Bacillus subtilis BH-23. The final results evaluated with positive elements rised above the surface such as color, taste and flavor without ammonia. Therefore, it is safe to assume, doenjang has strong market value in the food industry.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.356-360
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• 2023

We analyzed the heat resistance of non-pathogenic Bacillus atrophaeus, Bacillus subtilis, and Geobacillus stearothermophilus spores which exhibit strong heat resistance and evaluated the possibility of using them to determine direct sterilization when manufacturing retort foods. The D₁₂₁-values of B. subtilis, G. stearothermophilus, and B. atrophaeus spores were 2.9±0.1 min, 4.3±0.1 min, and 3.7±0.1 min, respectively. The Z-values of B. subtilis, G. stearothermophilus, and B. atrophaeus spores were 43.0±1.4℃, 25.0±1.6℃, and 35.8±1.4℃, respectively. The D₁₂₁-values of B. subtilis, G. stearothermophilus, and B. atrophaeus spores were all higher than that of Clostridium botulinum spores used to confirm retort food sterilization. Considering these results, B. subtilis, G. stearothermophilus, and B. atrophaeus spores can be used instead of the pathogenic spore-forming bacteria C. botulinum when sterilizing retort food. In addition, sterilization can be confirmed in 2 to 3 days, a shorter time than the 13 days required for existing bacterial growth experiments based on the Korean food code.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.620-624
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• 1997

The conditions for color intensity and electron donating ability to $\alpha$,$\alpha$-diphenyl-$\beta$- picryl-hydrazyl (DPPH) of Bacillus subtilis DC-2 were investigated. Temperature, pH and cultivation time were chosen as three factors, and the optimal conditions of color intensity and DPPH was determined with response surface methodology. Color intensity was affected by cultivation temperature(p<0.1). DPPH was influenced by cultivation temperature(p<0.05) and pH(p<0.1). But cultivation time was affected neither color in- tensity nor DPPH. Optimal conditions of color intensity with Bacillus subtilis DC-2 were appeared at cultivation temperature of 39.$25^{\circ}C$, pH 8.83 and cultivation time of 84.41hrs. Optimal conditions of DPPH with Bacillus subtilis DC-2 were revealed at cultivation temperature of 39.19$^{\circ}C$, pH 8.84 and cultivation time of 82.21hrs.