Sumin Seo, Do-Won Jeong, Sooyoung Sul, Jong-Hoon Lee
{"title":"三种芽孢杆菌在大豆发酵过程中氨基酸谱的特异性。","authors":"Sumin Seo, Do-Won Jeong, Sooyoung Sul, Jong-Hoon Lee","doi":"10.4014/jmb.2411.11038","DOIUrl":null,"url":null,"abstract":"<p><p>We compared the salt tolerance and proteolytic activity of 120 strains of each of <i>Bacillus subtilis</i>, <i>Bacillus velezensis</i>, and <i>Bacillus licheniformis</i>. Most <i>B. subtilis</i> strains exhibited growth in 12% (w/v) NaCl and showed proteolytic activity in 10% or 11% NaCl. The majority of <i>B. velezensis</i> strains grew in 14% NaCl and showed proteolytic activity in 12% or 13% NaCl. Most <i>B. licheniformis</i> strains grew in 14% NaCl and exhibited proteolytic activity in 5%-7% NaCl. We selected nine representative strains of each species based on their proteolytic activities and analyzed the free amino acid (FAA) profiles produced by culture of the bacteria on soybean. Statistical analyses of the 22 FAAs quantified in the cultures revealed clustering of FAA production profiles at the species level. The FAA production profiles of <i>B. subtilis</i> and <i>B. velezensis</i> were similar, and both differed from that of <i>B. licheniformis</i>. These trends persisted in cultures containing 7% NaCl. These results suggest that FAA production profiles are characteristic of each <i>Bacillus</i> species. Specifically, in soybean cultures compared with uninoculated soybeans, <i>B. subtilis</i> increased the amounts of leucine and phenylalanine; <i>B. velezensis</i> increased the amounts of leucine, phenylalanine, and tyrosine; and <i>B. licheniformis</i> increased the amounts of alanine, glutamic acid, tyrosine, and ornithine, and dramatically decreased the amount of arginine. The proteolytic activity of <i>B. velezensis</i> strains correlated with the quantity of FAAs in their soybean cultures. Considering its salt tolerance and proteolytic activity, <i>B. velezensis</i> showed high potential for contributing to the ripening of high-salt fermented soybean foods. Our results regarding the specific production of amino acids at the species level and correlations between proteolytic activities and produced amino acid quantities will facilitate the determination and selection of target strains for functional <i>Bacillus</i>-fermented foods.</p>","PeriodicalId":16481,"journal":{"name":"Journal of microbiology and biotechnology","volume":"35 ","pages":"e2411038"},"PeriodicalIF":2.5000,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11813359/pdf/","citationCount":"0","resultStr":"{\"title\":\"Specificity of Amino Acid Profiles Produced in Soybean Fermentations by Three <i>Bacillus</i> spp.\",\"authors\":\"Sumin Seo, Do-Won Jeong, Sooyoung Sul, Jong-Hoon Lee\",\"doi\":\"10.4014/jmb.2411.11038\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>We compared the salt tolerance and proteolytic activity of 120 strains of each of <i>Bacillus subtilis</i>, <i>Bacillus velezensis</i>, and <i>Bacillus licheniformis</i>. Most <i>B. subtilis</i> strains exhibited growth in 12% (w/v) NaCl and showed proteolytic activity in 10% or 11% NaCl. The majority of <i>B. velezensis</i> strains grew in 14% NaCl and showed proteolytic activity in 12% or 13% NaCl. Most <i>B. licheniformis</i> strains grew in 14% NaCl and exhibited proteolytic activity in 5%-7% NaCl. We selected nine representative strains of each species based on their proteolytic activities and analyzed the free amino acid (FAA) profiles produced by culture of the bacteria on soybean. Statistical analyses of the 22 FAAs quantified in the cultures revealed clustering of FAA production profiles at the species level. The FAA production profiles of <i>B. subtilis</i> and <i>B. velezensis</i> were similar, and both differed from that of <i>B. licheniformis</i>. These trends persisted in cultures containing 7% NaCl. These results suggest that FAA production profiles are characteristic of each <i>Bacillus</i> species. Specifically, in soybean cultures compared with uninoculated soybeans, <i>B. subtilis</i> increased the amounts of leucine and phenylalanine; <i>B. velezensis</i> increased the amounts of leucine, phenylalanine, and tyrosine; and <i>B. licheniformis</i> increased the amounts of alanine, glutamic acid, tyrosine, and ornithine, and dramatically decreased the amount of arginine. The proteolytic activity of <i>B. velezensis</i> strains correlated with the quantity of FAAs in their soybean cultures. Considering its salt tolerance and proteolytic activity, <i>B. velezensis</i> showed high potential for contributing to the ripening of high-salt fermented soybean foods. Our results regarding the specific production of amino acids at the species level and correlations between proteolytic activities and produced amino acid quantities will facilitate the determination and selection of target strains for functional <i>Bacillus</i>-fermented foods.</p>\",\"PeriodicalId\":16481,\"journal\":{\"name\":\"Journal of microbiology and biotechnology\",\"volume\":\"35 \",\"pages\":\"e2411038\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2024-12-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11813359/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of microbiology and biotechnology\",\"FirstCategoryId\":\"5\",\"ListUrlMain\":\"https://doi.org/10.4014/jmb.2411.11038\",\"RegionNum\":4,\"RegionCategory\":\"生物学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of microbiology and biotechnology","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.4014/jmb.2411.11038","RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Specificity of Amino Acid Profiles Produced in Soybean Fermentations by Three Bacillus spp.
We compared the salt tolerance and proteolytic activity of 120 strains of each of Bacillus subtilis, Bacillus velezensis, and Bacillus licheniformis. Most B. subtilis strains exhibited growth in 12% (w/v) NaCl and showed proteolytic activity in 10% or 11% NaCl. The majority of B. velezensis strains grew in 14% NaCl and showed proteolytic activity in 12% or 13% NaCl. Most B. licheniformis strains grew in 14% NaCl and exhibited proteolytic activity in 5%-7% NaCl. We selected nine representative strains of each species based on their proteolytic activities and analyzed the free amino acid (FAA) profiles produced by culture of the bacteria on soybean. Statistical analyses of the 22 FAAs quantified in the cultures revealed clustering of FAA production profiles at the species level. The FAA production profiles of B. subtilis and B. velezensis were similar, and both differed from that of B. licheniformis. These trends persisted in cultures containing 7% NaCl. These results suggest that FAA production profiles are characteristic of each Bacillus species. Specifically, in soybean cultures compared with uninoculated soybeans, B. subtilis increased the amounts of leucine and phenylalanine; B. velezensis increased the amounts of leucine, phenylalanine, and tyrosine; and B. licheniformis increased the amounts of alanine, glutamic acid, tyrosine, and ornithine, and dramatically decreased the amount of arginine. The proteolytic activity of B. velezensis strains correlated with the quantity of FAAs in their soybean cultures. Considering its salt tolerance and proteolytic activity, B. velezensis showed high potential for contributing to the ripening of high-salt fermented soybean foods. Our results regarding the specific production of amino acids at the species level and correlations between proteolytic activities and produced amino acid quantities will facilitate the determination and selection of target strains for functional Bacillus-fermented foods.
期刊介绍：
The Journal of Microbiology and Biotechnology (JMB) is a monthly international journal devoted to the advancement and dissemination of scientific knowledge pertaining to microbiology, biotechnology, and related academic disciplines. It covers various scientific and technological aspects of Molecular and Cellular Microbiology, Environmental Microbiology and Biotechnology, Food Biotechnology, and Biotechnology and Bioengineering (subcategories are listed below). Launched in March 1991, the JMB is published by the Korean Society for Microbiology and Biotechnology (KMB) and distributed worldwide.
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