• YAKHAK HOEJI
• /
• v.32 no.4
• /
• pp.213-221
• /
• 1988

Inducible MLS resistance gene of Bacillus licheniformis specified by erm K was subcloned in Bacillus subtilis and the DNA sequence corresponding to its control region was determined. The determinant erm K was in Pvu II=Hind III fragment, which was 1.3 kb. The leader region is capable of forming a complex series of inverted complementary repeat sequences (ICRS) centering on at least six axes of symmetry, some of them mutually exclusive, in a way that resulted ultimately in post-transcriptional unmasking of the ribosome loading site for methylase synthesis.

• YAKHAK HOEJI
• /
• v.30 no.6
• /
• pp.317-322
• /
• 1986

To clarify resistance mechanisms of lincosamide antibiotics, it was examined whether lincosamide antibiotics was able to induce high resistance to macrolide and lincosamide antibiotics against EMR-1 strain of Bacillus species. And it was also examined whether the inducible resistance was plasmid-mediated or chromosome-mediated. This strain was identified as Bacillus licheniformis by its morphological and physiological characteristics. The subinhibitory concentrations of lincomycin and clindamycin induced high resistance in the strain to lincosamide antibiotics, but not to macrolide antibiotics. The inducible resistance was not eliminated by treating the strain with ethidium bromide, and plasmid was not identified by the alkaline lysis method of plasmid preparation. These results indicate, therefore, that the inducible resistance to macrolide and lincosamide antibiotics in the strain may be chromosome-mediated, not plasmid-mediated.

• Microbiology and Biotechnology Letters
• /
• v.18 no.1
• /
• pp.76-80
• /
• 1990

The production of extracellular soymilk clotting enzyme by Bacillus licheniformis strain 192, one of the soymilk clotting enzyme producers isolated formerly, was studied under various conditions. The medium composed of 1.5% potato starch, 2.0% soybean milk, 10% defatted soybean meal extract and 0.6% KH$_2$PO$_4$ (pH 6.1) was chosen as the most suitable medium and the culture at 35-4$0^{\circ}C$ for 3 days was most appropriate for the production of clotting enzyme.

• Korean journal of food and cookery science
• /
• v.8 no.2
• /
• pp.73-82
• /
• 1992

This study investigated conditions necessary for factory production of traditional Korean soy sauce flavors, using Bacillus licheniformis SSA3-2M1. We determined whether the flavors were good or bad by comparing sensory evaluation values and the contents of the main taste components of traditional Korean soy sauce with those of the manufactured soy sauce. The soy broth was cultured by Bacillus licheniformis SSA3-2M1. By providing from 1/3 vvm to 2/3 vvm of air, and a culturing time of 412 hours at 30$^{\circ}C$, we produced the taste of traditional Korean soy sauce; moreover its PH was in the PH range of traditioal Korean soy sauce. The distributions of the main taste components and the amino acids, free sugars, and organic acids in the manufactured soy sauce were similar to tradituioal Korean soy sauce.

• Journal of the Korean Applied Science and Technology
• /
• v.37 no.6
• /
• pp.1535-1544
• /
• 2020

The primary objective of this study was to isolate and identify amine oxidase-producing probiotic Bacillus strains from traditional fermented soybean paste. Biogenic amines (BA)-forming bacteria isolated from the samples were identified as Bacillus sp. TS09, Bacillus licheniformis TS17, Bacillus subtilis TS19, Bacillus cereus TS23, Bacillus sp. TS30, Bacillus megaterium TS31, B. subtilis TS44, Bacillus coagulans TS46 and Bacillus amyloliquefaciens TS59. Meanwhile, B. subtilis TS04 and TS50 isolated from the same samples exhibited good probiotic properties, including the tolerance to artificial gastric juice and bile salts, the adhesion to intestinal epithelial cells, and the production of bacteriocin(s) active against BA-forming bacteria (Bacillus sp. TS30 and B. subtilis TS44). In addition, the amine oxidase produced by B. subtilis TS04 and TS50 significantly decreased the formation of BA, especially cadaverine, putrescine, and tyramine, therefore, these strains could be considered good potential probiotic candidates to prevent or reduce BA accumulation in food products.

• Microbiology and Biotechnology Letters
• /
• v.45 no.2
• /
• pp.143-148
• /
• 2017

Ten Bacillus strains possessing amine oxidase activity were selected from 126 Bacillus isolates from meju and doenjang (two traditional Korean soybean foods). Among the isolates, two B. licheniformis strains (8MI05 and 8MS03) harbored the amine oxidase gene yobN. By conducting a gene search against published B. licheniformis genomes, the possession of yobN was proved to be a strain-specific property. Both strains degraded four types of biogenic amines (cadaverine, histamine, putrescine, and tyramine) supplemented in tryptic soy broth during their culture. A recombinant harboring yobN also degraded the four types of biogenic amines during cultivation. Both Bacillus strains could grow at a NaCl concentration of 14% and exhibited strain-specific protease and lipase activities.

• KSBB Journal
• /
• v.29 no.3
• /
• pp.131-138
• /
• 2014

In this study, we isolated two novel chitinase producing bacterial strains from yellow loess samples collected from Jullanamdo province. The chitinase producing bacteria were isolated based on the zone size of clearance in the chitin agar plates. Both of them were gram positive, rod ($2{\sim}3{\times}0.3{\sim}0.4{\mu}m$), spore-forming, and motility positive. They were facultative anaerobic, catalase positive and hydrolyzed starch, gelatin, and casein. From the 16s rRNA gene sequence analysis, the isolates were labeled as Bacillus licheniformis KYLS-CU01 and B. licheniformis KYLS-CU02. The isolates showed higher extracellular chitinase activities than B. licheniformis ATCC 14580 as a control. The optimum temperature and pH for chitinase production were $40^{\circ}C$ and pH 7.0, respectively. Response Surface Methodology (RSM) was used to optimize the culture medium for efficient production of the chitinase. Under this optimal condition, 1.5 times higher chitinase activity of B. licheniformis KYLS-CU02 was obtained. Extracellular chitinases of the two isolates were purified through ammonium sulfate precipitation and anion-exchange DEAE-cellulose column chromatography. The specific activities of purified chitinase from B. licheniformis KYLS-CU01 and B. licheniformis KYLS-CU02 were 7.65 and 5.21 U/mg protein, respectively. The molecular weights of the two purified chitinases were 59 kDa. Further, the purified chitinase of B. licheniformis KYLS-CU01 showed high antifungal activity against Fusarium sp.. In conclusion, these two bacterial isolates can be used as a biopesticide to control pathogenic fungi.

• Microbiology and Biotechnology Letters
• /
• v.33 no.2
• /
• pp.112-116
• /
• 2005

Bacillus licheniformis KMU-3 shown a strong antifungal activity was isolated from Swedish forest soils. B. licheniformis KMU-3 produced a maximum level of antifungal substance under incubation aerobically at $24^{\circ}C$ for 24 hours in LB broth containing $1.0\%$ sodium acetate, $1.0\%$ ammonium sulfate at 180 rpm and initial pH adjusted to 8.0. Chloroform extraction of culture broth was confirmed inhibitory zone by plate assay and Rf value 0.49 substance by thin layer chromatography (TLC) represented high antifungal activity against Rhizoctonia solani AG-1. This substance also exhibited against Rhizoctonia solani AG-4, Colletotrichum orbiculare, Colletotrichum gloeosporioides, Cladosporium cucumerinum, Fusarium oxysporum, and Fusarium graminearum.

• Microbiology and Biotechnology Letters
• /
• v.35 no.2
• /
• pp.128-134
• /
• 2007

Previously, we isolated plant growth promoting rhizobacterium (PGPR) Bacillus licheniformis K11 which could produce auxin, cellulase and siderophore. The siderophore of B. licheniformis K11 $(siderophore_{K11})$ was determined to be a catechol type siderophore which is produced generally by Bacillus spp. B. licheniformis K11 could produce the siderophore most highly after 96 h of incubation under nutrient broth at $20^{\circ}C$ with initial pH 9.0. For the production of the $siderophore_{K11}$, trehalose and $NH_4Cl$ were the best carbon and nitrogen sources in Davis minimal medium, respectively. The $siderophore_{K11}$ was Produced in M9 medium (pH 9.0) after 4 days at $20^{\circ}C$, and purified from culture broth of B. licheniformis K11 by using Amberlite XAD-2, Sephadex LH-20 column chromatography, and reversed-phase HPLC. The $siderophore_{K11}$ had the biocontrol activity against spore germination of P. capsici and F. oxysporum on potato dextrose agar (PDA). The results indicate that the $siderophore_{K11}$ is an antifungal mechanism of B. licheniformis K11 against phytopathogenic fungi.

• Journal of Microbiology and Biotechnology
• /
• v.5 no.1
• /
• pp.48-50
• /
• 1995

We discovered that the Bacillus licheniformis SSA3, fermenting traditional Korean soy sauce and soybean paste, involved in the synthesis of a dark-brown pigment. This pigment produced in the minimal medium supplemented with tyrosine only as precursor. We showed that this pigment is novel, and differed from melanoidin and melanin, and an antimutagenic substance.