通过鉴定草谷肉汁中产生抗生素的放线菌并确定其抗菌活性,对微生物衍生抗生素有了新的认识。

IF 0.8 4区 生物学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Sachiko Masaki, Sakura Nogimura, Takahiro Osada, Kosuke Kita, Mio Taguchi, Kana Shinoda, Ryosuke Unno, Morio Ishikawa, Toshihiro Suzuki
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引用次数: 0

摘要

草屋肉汁中含有从微生物中提取的抗生素,因此具有很高的防腐性,这对草屋的生产非常重要。然而,草谷肉汁中的抗菌化合物及其产生菌,以及草谷肉汁本身的抗菌活性一直不为人知。在这项研究中,我们从八丈岛的草谷肉汁中分离出了链霉菌属的抗生素产生菌,并发现它们能产生针对各种真菌和细菌的抗菌物质。此外,我们还证明草谷肉汁本身具有抗菌活性,这与分离菌的抗菌活性一致。这是第一份直接表明草谷肉汁含有微生物衍生抗生素的报告,而这种抗生素被认为是由放线菌产生的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
New insights into microorganism-derived antibiotics based on identification and antimicrobial activity of antibiotic-producing actinomycetes in kusaya gravy that lead to its high preservability.

Kusaya shows a high preservability due to the microorganism-derived antibiotics contained in kusaya gravy, which is important for kusaya manufacturing. However, the antimicrobial compounds and its producing bacteria, as well as the antimicrobial activity of the kusaya gravy itself, have remained unknown. In this study, we isolated antibiotic-producing bacteria of the genus Streptomyces from kusaya gravy from Hachijojima and found that they produced antibacterial substances against various fungi and bacteria. In addition, we demonstrated that kusaya gravy itself shows antimicrobial activity, which was consistent with that of the isolates. This is the first report to directly indicate that kusaya gravy contains microorganism-derived antibiotics, which are assumed to be produced by actinomycetes.

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来源期刊
Journal of General and Applied Microbiology
Journal of General and Applied Microbiology 生物-生物工程与应用微生物
CiteScore
2.40
自引率
0.00%
发文量
42
审稿时长
6-12 weeks
期刊介绍: JGAM is going to publish scientific reports containing novel and significant microbiological findings, which are mainly devoted to the following categories: Antibiotics and Secondary Metabolites; Biotechnology and Metabolic Engineering; Developmental Microbiology; Environmental Microbiology and Bioremediation; Enzymology; Eukaryotic Microbiology; Evolution and Phylogenetics; Genome Integrity and Plasticity; Microalgae and Photosynthesis; Microbiology for Food; Molecular Genetics; Physiology and Cell Surface; Synthetic and Systems Microbiology.
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