• Journal of Industrial Technology
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• v.29 no.A
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• pp.169-176
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• 2009

The gene encoding endoxylanase (xylS) was isolated from a genomic library of Bacillus licheniformis NBL420. Two positive clones, which harbor 1.5 kb and 0.8 kb inserts respectively, were screened on RBB dyed-xylan plates and the recombinant plasmids were named as pBX3 and pBX5. The nucleotide sequencings of two inserts revealed the existence of common 639 bp of open reading frame which encode 232 amino acids. The xylS gene was successfully subcloned into pET22b(+) vector and overexpressed. Enzymatic properties including optimum pH, optimum temp, thermostability and pH stability were investigated. Activity staining of XylS was identical with that of original Bacillus licheniformis NBL420.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.594-603
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• 2009

The genus Bacillus includes a variety of diverse bacterial species, which are widespread throughout the environment due to their ubiquitous nature. A well-known member of the genus, Bacillus cereus, is a food poisoning bacterium causing both emetic and diarrhoeal disease. Other Bacillus species, particularly B. subtilis, B. licheniformis, B. pumilus, and B. thuringiensis, have also recently been recognized as causative agents of food poisoning. However, reviews and research pertaining to bacilli have focused on B. cereus. Here, we review the literature regarding the potentially toxigenic Bacillus species and the toxins produced that are associated with food poisoning.

• Korean Journal of Microbiology
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• v.54 no.2
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• pp.169-170
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• 2018

Clindamycin resistant Bacillus licheniformis 14ADL4 was isolated from doenjang, a Korean high-salt-fermented soybean food. Strain 14ADL4 contains a single circular 4,332,232 bp chromosome with a G + C content of 45.86%. The complete genome of strain 14ADL4 includes lmrA and lmrB homologs may confer resistance to clindamycin.

• Journal of Environmental Health Sciences
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• v.34 no.4
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• pp.327-332
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• 2008

To determine structure and activities of microbial communities in a food wastewater treatment system, biofilm of RABC (rotating activated Bacillus contactor) and samples of aeration tanks were analyzed. Heterotrophic bacterial concentrations were similar between biofilm and stage 1 aeration tank and decreased 2-log at stage 3 aeration tank as dissolved oxygen decreased, however portions of Bacillus groups were increased at stage 3 aeration tank. It was revealed by quantitative and qualitative analysis of metabolic fingerprinting patterns of Biolog GN2 plate that RABC represented much higher activities and a different microbial community structure compared to aeration tanks. Metabolic fingerprinting showed the carbon sources that isolated Bacillus groups could or could not use, were used similarly meaning that not only Bacillus groups but also other microbial groups would contribute to the treatment of wastewater.

• Microbiology and Biotechnology Letters
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• v.28 no.4
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• pp.219-222
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• 2000

To produce and utilize microbial cyclomaltodextrinase being industrially useful, we isolated an alkalophilic Bacillus strain from soil which was capable of degrading cyclodextrins. The newly isolated strain was aerobic, gram-positive, spore-forming, motile, rod shape(0.2~0.4$\times$1.4~4.4 $\mu\textrm{m}$), and 35.8 mol% of DNA base composition. Based on its morphological, phisiological, and biochemical properties, it was identified as alkalophilic Bacillus sp. KJ-133 and cultivated well in the ranges of $30~40^{\circ}C$ and pH 8.0~9.0 . The cyclomaltodextrinase of the strain showed maximal production after 48h of cultivation at $37^{\circ}C$, and the activity was inhibited by Ag2+, Hg2+, Cu2+, and p-chloromercuribenzoate.

• Microbiology and Biotechnology Letters
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• v.23 no.3
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• pp.322-328
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• 1995

A thermophilic bacteria showing proteolytic activity against defatted soybean was isolated from soil. It was identified as Bacillus amyloliquefaciens based on its morphological and physiological characteristics. The Bacillus amyloliquefaciens NS 15-4 was cultivated at 50$\circ$C by rotary shaking in a medium containing defatted soybean. An extracellular protease from this strain was purified to homogeneity by ammonium sulfate precipitation, ion exchange, and hydrophobic interaction chromatographies. The molecular weight of the enzyme was estimated to be approximately 30,000 by SDS-PAGE and the N-terminal amino acid sequence of the enzyme was turned out to be AQSVPYGISQIKAPA. The optimum temperature and pH for the enzyme reaction were 60$\circ$C and 11, respectively, and its thermostability was increased by the addition of calcium ion. The enzyme was inactivated by phenylmethylsulfonylfluoride, suggesting it be a serine protease. Comparing with other commercial proteases, the enzyme showed relatively high proteolytic activity against defatted soybean, a water-insoluble protein substrate.

• Microbiology and Biotechnology Letters
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• v.28 no.5
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• pp.243-250
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• 2000

The study was performed to investigated the excellent microbial anticaries substance which is more effective than the chlorohexidine in the dental caries treatment. For the screening of alkaliphilic microorganism, more than 1200 bacterial strains were isolated from sea soil sample. A typ-ical strain which produced the most excellent antimicrobial substance was selected. The strain was identified novel alkalophilic Bacillus sp. through the results of morphological, biochemical and chemotaxonomical characteristics and 16S rDNA sequencing and designated as Bacillus alkalophilshaggy JY-827.

• Journal of Microbiology and Biotechnology
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• v.22 no.12
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• pp.1597-1604
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• 2012

Genus Bacillus is a spore-forming bacterium that has unique properties in cell differentiation, allowing the forming of spores in stress conditions and activated in the vegetative cell, with suitable environments occurring during the life cycle acting as a trigger. Their habitat is mainly in soil; thus, many species of Bacillus are associated with plants as well as rhizosphere bacteria and endophytic bacteria. Signal transduction is the principal mechanism of interactions, both within the cell community and with the external environment, which provides the subsequent functions or properties for the cell. The antimicrobial compounds of Bacillus sp. are potentially useful products, which have been used in agriculture for the inhibition of phytopathogens, for the stimulation of plant growth, and in the food industry as probiotics. There are two systems for the synthesis of these substances: nonribosomal synthesis of cyclic lipopeptides (NRPS) and polyketides (PKS). For each group, the structures, properties, and genes of the main products are described. The different compounds described and the way in which they co-exist exhibit the relationship of Bacillus substances to plants, humans, and animals.

• Korean Journal of Pharmacognosy
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• v.43 no.1
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• pp.54-58
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• 2012

To increase the extraction yield and biological effect of antler by fermentation, probiotics fermenting antler were screened from rice shells. Of screened Bacillus species, the most potently antler-degrading probiotics was Bacillus KH-07. The supernatant yield of fermented antler is highest. Bacillus KH-07 may belong to Bacillus licheniformis by biochemical and 16S rDNA sequencing analyses. The KH-07-fermented antler (50 mg/kg) increased the anti-fatigue effect 2.3-fold compared to that of non-treated antler. Furthermore, the KH-07-fermented antler improved $CCl_4$-induced liver injury in mice. Based on these findings, the extraction yield and biological effect of antler can be increased by KH-07 fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.840-845
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• 1998

This study was conducted to produce the high quality of chunggugjang. The taste compounds of chunggugjang produced with Bacillus subtilis DC-2, pigment producing bacterium, were analysed, and palatability of chunggugjang was compared to that of commercial chunggugjang. Among the volatile organic acids, the contentof acetic acid was contained more than any other volatile organic acid. The major nonvolatile organic acid was lactic acid, followed by oxalic acid and citric acid. Tartaric acid was not detected. In case of free sugars, raffinose was sharply decreased between 72 and 96 hours after fermentation. Free amino acid was increased to 20 folds at 48 hours after fermentation compared to that of stemed soybean. As a result of sensory test, it was founded that the chunggujang fermented by Bacillus subtilis DC-2 was suitable to produce for commercial purpose.