Ochratoxin A reduction ability of biocontrol agent Bacillus subtilis isolated from Korean traditional fermented food Kimchi
نویسندگان
چکیده
منابع مشابه
Metagenomic analysis of kimchi, a traditional Korean fermented food.
Kimchi, a traditional food in the Korean culture, is made from vegetables by fermentation. In this study, metagenomic approaches were used to monitor changes in bacterial populations, metabolic potential, and overall genetic features of the microbial community during the 29-day fermentation process. Metagenomic DNA was extracted from kimchi samples obtained periodically and was sequenced using ...
متن کاملGenome sequencing of Bacillus subtilis SC-8, antagonistic to the Bacillus cereus group, isolated from traditional Korean fermented-soybean food.
Bacillus subtilis SC-8 is a Gram-positive bacterium displaying narrow antagonistic activity for the Bacillus cereus group. B. subtilis SC-8 was isolated from Korean traditional fermented-soybean food. Here we report the draft genome sequence of B. subtilis SC-8, including biosynthetic genes for antibiotics that may have beneficial effects for control of food-borne pathogens.
متن کاملComplete Genome Sequence of Staphylococcus succinus 14BME20 Isolated from a Traditional Korean Fermented Soybean Food
The complete genome sequence of Staphylococcus succinus 14BME20, isolated from a Korean fermented soybean food and selected as a possible starter culture candidate, was determined. Comparative genome analysis with S. succinus CSM-77 from a Triassic salt mine revealed the presence of strain-specific genes for lipid degradation in strain 14BME20.
متن کاملBacillus jeotgali sp. nov., isolated from jeotgal, Korean traditional fermented seafood.
Two Gram-variable, rod-shaped, endospore-forming bacterial strains, which are motile with peritrichous flagella, were isolated from a Korean traditional fermented seafood, jeotgal. The two isolates (strains YKJ-1OT and YKJ-11) were proven to be members of the same species on the basis of the results of phenotypic and phylogenetic analyses and DNA relatedness. Strains YKJ-10T and YKJ-11 were cha...
متن کاملKocuria atrinae sp. nov., isolated from traditional Korean fermented seafood.
A novel actinobacterium, strain P30(T), was isolated from jeotgal, a traditional Korean fermented seafood. Cells were aerobic, Gram-positive, non-motile and coccoid. Optimal growth occurred at 30-37 degrees C, at pH 8-9 and in the presence of 0-2 % (w/v) NaCl. Based on 16S rRNA gene sequence analysis, strain P30(T) was phylogenetically closely related to Kocuria carniphila, Kocuria gwangalliens...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Scientific Reports
سال: 2018
ISSN: 2045-2322
DOI: 10.1038/s41598-018-26162-5