• Title/Summary/Keyword: bacillus

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The studies on microbe isolated from the cocoon in Korea. (Isolation and identification of bacteria) (한국산 잠견에서 분리된 미생물에 관한 연구 제 1보 잠견에서 분리된 Bacteria의 분리동정)

  • 이상원;이철준
    • Journal of Sericultural and Entomological Science
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    • v.7
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    • pp.53-63
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    • 1967
  • In order to identify the bacteria living on the cocoons in Korea, the isolated bacterias' morphological. cultural and physiological characters has been determined through the detailed study. The second aim of this experiment was to protect against the bacteria which damage silk protein during storage. 1. The twelve strains of the bacteria were isolated and identified in the cocoons produced in Korea. The results of the identification are as the following. No 1, No 8; Bacillus subtilis variation No 2, ; Bacillus stearothermophilus No 3, ; Bacillus circulans No 5, No 6; Bacillus thuringiensis No 7, No 11; Bacillus brevis No 12, No l0; Bacillus cereus variation

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Isolation and Characterization of Thermophilic Bacillus sp. UJ03 from Spent Mushroom (Flammulina velvtipes) Substrates (팽이버섯 수확 후 배지로부터 고온성 Bacillus sp. UJ03의 분리 및 특성)

  • Gal, Sang-Wan;Cho, Soo-Jeong
    • Journal of Life Science
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    • v.21 no.10
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    • pp.1481-1486
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    • 2011
  • Spent mushroom substrate (SMS) is a by-product remained after a crop of mushrooms. About seven thermophilic strains were isolated from SMS (Flammulina velvtipes). Among them, one isolate, designated UJ03, showed the antifungal activity against Aspergillus flavus and Aspergillus ochraceous producing mycotoxin on PDA medium, potentially. The strain UJ03 produced cellulase and xylanase as extracellular hydrolases. The strain UJ03 was identified as a member of the genus Bacillus by biochemical characteristics using Bacillus ID kit and VITEK 2 system. Comparative 16S rDNA gene sequence analysis showed that strain UJ03 formed a distinct phylogenetic tree within the genus Bacillus and was most closely related to Bacillus amyloliquefaciens with sequence similarity of 98.9%. On the basis of its physiological properties, biochemical characteristics and phylogenetic distinctiveness, strain UJ03 was classified within the genus Bacillus, for which the name Bacillus sp. UJ03 is proposed. The antifungal compound from Bacillus sp. UJ03 was similar to lipopeptide iturin A of Bacillus sp.

Antimicrobial Activities of Viscous Substance from Chongkukjang Fermented with different bacillus spry. (청국장 발효 세균의 종류에 따른 청국장 정절물의 항 미생물 활성에 관한 연구)

  • 윤호경;최희선;허성호;홍정화
    • Journal of Food Hygiene and Safety
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    • v.16 no.3
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    • pp.188-193
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    • 2001
  • To evaluate antimicrobial activities of chongkukjang slime fermented by different strains, growth characteristics were compared using various standard microorganisms with addition of chongkykjang slime. Chonghkjang slime was prepared by fermenting cooked soybean after inoculating with Bacillus circulans K-1, Baciilus spp N-1 and Bacillus subtilis CH-1, respectively. Significant antimicrobial activity was observed by chongkukjang slime on gram positive bacteria (Staphylococcus aureus, Bacillus cereus, Bacillus subtilis, Micrococcus luteus), gram negative bacteria(Escherichia coli O157:H7, Salmonella Typhimurium, Pseudomonas fluorescens), and yeast (Pichia membranaefaciens, Saccharomyces cerevisiae, Candida albicans). In case of B. cereus growth inhibition of 80% was achieved by the addition of chongkukjang slime; on the contrary, to Escherichia coli O157:H7 only 20% inhibition was observed. Slime from Bacillus subtilis CH-1, in particular, inhibition of 40% toward bacteria and yeast, whereas slime from Bacillus circulans K-1, Bacillus spp N-1 showed only 20% inhibition.

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Studies on $\alpha$-amylase of Bacillus circulans F-2 (Part 3) Hydrolysis of Various Substrates by Purified $\alpha$-amylase (Bacillus circulans F-2가 생산하는 $\alpha$-amylase에 관한 연구 (제3보) 정제 $\alpha$-amylase에 의한 각종 기질의 분해)

  • ;Hajime Taniguchi;Yoshiharu Maruyama
    • Microbiology and Biotechnology Letters
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    • v.10 no.4
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    • pp.259-265
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    • 1982
  • These experiments were conducted to investigate the hydrolysis products on the various oligosaccharides of Bacillus cirulans F-2 $\alpha$-amylase, and the hydrolysis rate on the various raw starches of Bacillus circulans F-2 $\alpha$-amylase, Bacillus amylotiquefaciens $\alpha$-amylase and Rhizopus niveus glucoamylase. The results obtained were as follows : 1. Maltotetraose, maltopentaose, maltohexaose, maltoheptaose and maltooctaose were hydrolyzed, but maltose and maltotriose were not hydrolyzed by Bacillus circulans F-2 $\alpha$-amylase. Among maltotetraose, maltopentaose, maltohexaose, maltoheptaose and maltooctaose, especially maltotetraose was hydrolyzed weakly by Bacillus circulans F-2 $\alpha$-amylase. 2. The Hydrolysis rate of oyster glycogen was slightly lower than soluble starch, amylose and amylopectin. 3. The hydrolysis rate of com starch was higher in shaking incubation than in stationary incubation, but the hydrolysis rate of potato starch was not definite according to kinds of enzyme. 4. On com, rice, arrowroot, high amylose corn, banana, sago, yam and potato starch, Bacillus circulans F-2 $\alpha$-amylase exhibited a remarkably higher hydrolysis rate than Bacillus amyloquefaciems $\alpha$-amylase and Rhizopus niveus glucoamylase.

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Dimethyl Trisulfide Produced by Bacillus sp. in Cooked Soybean

  • Ji, Won-Dae;Lee, Sang-Jun;Kim, Jong-Kyu
    • Journal of Microbiology and Biotechnology
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    • v.3 no.1
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    • pp.61-63
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    • 1993
  • The neutral fraction of whole volatile flavor compounds produced by Bacillus licheniformis SSA3 and Bacillus subtilis PM3 in cooked soybean was identified by using GC/MS and Kovats retention index. The presence of dimethyl trisulfide, which emits characteristically Korean soy sauce-like odor in traditional Korean soy sauce, in identified volatile flavor components was confirmed. Dimethyl trisulfide may be produced by Bacillus licheniformis SSA3 and Bacillus subtilis PM3 in cooked soybean.

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Enhanced Degradation of Quinoline by Immobilized Bacillus Brevis (고정화된 Bacillus Brevis에 의한 큐놀린 분해의 증가)

  • S., Balasubramaniyan;M., Swaminathan
    • Journal of the Korean Chemical Society
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    • v.51 no.2
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    • pp.154-159
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    • 2007
  • Biodegradation of Quinoline by free and immobilized Bacillus brevis has been investigated. The rate of quinoline degradation by immobilized Bacillus brevis on coconut shell carbon is faster than the rate by the microorganism immobilized on foam pieces and free cells. A complete removal of 100 ppm of Quinoline in the sample was achieved at a hydraulic retention time of 20 hours with the biocatalyst prepared by immobilizing Bacillus brevis onto coconut shell carbon. The biocatalyst had a reasonable shelf life and desirable recycle capacity.

Effects of Bacillus subtilis on Growth Performance and Resistance to Salmonella Infection in Broiler Chickens

  • Yoo, Jae Hong
    • Korean Journal of Poultry Science
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    • v.40 no.3
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    • pp.277-281
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    • 2013
  • The experiment was undertaken to see the effects of Bacillus sp. on the growth performance and disease resistance to Salmonella sp. infections. The use of probiotic microbes in poultry is commonly practiced. In this study, Bacillus subtilis was tested using a total of 120 chicks of age of 1 day after hatching. The growth traits examined were body weight gain and feed conversion rate. And also, the Salmonella resistance of Bacillus subtilis was tested after the chicks were orally administered with Salmonella pullorum by gavage force injections. The result showed that Bacillus subtilis yielded a high feed efficiency, consequently increased growth rate. For the effect of Bacillus subtilis on Salmonella infection, Bacillus subtilis significantly improved the resistance to Salmonella pullorum infection. Various clinical symptoms of Salmonella infection were highly decreased by addition of Bacillus sp.

Utilization the Tofu-Residue for Production of the Bacteriocin 1. Cultural Conditions of Bacillus sp. for Amylase (박테리오신의 생산을 위한 두부비지의 이용 1. 두부비지에서 분리한 Bacillus sp.에 의한 Amylase의 생산조건)

  • 이선희;이명숙
    • Journal of Food Hygiene and Safety
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    • v.15 no.3
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    • pp.271-276
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    • 2000
  • A amylase producing bacteria were isolated from tofu residue and identified as Bacillus sp. according to the morphological and biochemical properties, which were named Bacillus sp. GM7330 and Bacillus sp. GM7312. The cultural condition for the production of amylase was showed on 5% tofu residue added 3% glucose and 0.15% yeast extract. And incubated during 72 hrs at 30。C, Bacillus sp. GM7330 and Bacillus sp. GM7312 were producing amylase of 488 units and 341 units.

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Isolation and Enzyme Production of a Neutral Protease-Producing Strain, Bacillus sp. DS-1. (Neutral Pretense를 생산하는 Bacillus sp. DS-1 균주의 분리와 효소 생산성)

  • 전대식;강대경;김하근
    • Microbiology and Biotechnology Letters
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    • v.30 no.4
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    • pp.346-351
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    • 2002
  • A bacterium producing the neutral pretense was isolated from soil, and was identified as Bacillus sp. DS-1 by 16S rRNA sequence comparison and biochemical determinations. The production of protease from Bacillus sp. DS-1 was increased 20% and 30% by the additions of 1% glucose and 1% yeast extract, respectively. The optimum pH and temperature for the protease activity were pH 7.0 and 55$^{\circ}C$. Bacillus sp. DS-1 produced a metalloprotease as a major protease in culture medium, since the pretense activity in culture supernatant was inhibited by the presence of 1 mM EDTA significantly.

Antimicrobial Activity of Grapefruit Seed Extract (자몽 종자 추출물의 항균성)

  • Park, Heon-Kuk;Kim, Sang-Bum
    • The Korean Journal of Food And Nutrition
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    • v.19 no.4
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    • pp.526-531
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    • 2006
  • Minimum inhibition concentration(MIC), growth inhibition activity, and colony forming inhibitory activity of grapefruit seed extract against Bacillus cereus, Bacillus subtilis, Listeria monocytogenes, Escherichia coli, Salmonella enterifidis and Serratia marcescens were tested. MIC of grapefruit seed extract against Bacillus cereus, Bacillus subtilis, Listeria monocytogenes, Escherichia coli, Salmonella enteritidis and Serratia marcescens was 12.5, 12.5, 12.5, 50, 50, 100ppm, respectively. Growth inhibition concentration of grapefruit seed extract against Bacillus cereus, Bacillus subtilis, Listeria monocytogenes, Escherichia coli, Salmonella enteritidis and Serratia marcescens was below 1.0, 6.25, below 1.0, 6.25, 25, 25ppm, respectively. Colony forming inhibitory activity of grapefruit seed extract against Bacillus cereus, Bacillus subtilis, Listeria monocytogenes, Escherichia coli, Salmonella enteritidis and Serratia marcescens was 93.9, 94.0, 99.9, 4.4, 82.7, 86.4%, respectively. Colony forming inhibitory activities of grapefruit seed extract against Gram positive bacteria were higher than that against Gram negative bacteria.