• Microbiology and Biotechnology Letters
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• v.51 no.4
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• pp.425-431
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• 2023

The biopolymer produced by Lysinibacillus macroides can be useful as an emulsifying agent, flocculating agent, anti-oxidative agent, and anti-corrosive agent. The present work focused on the functional activities of this biopolymer such as bioflocculant and anti-corrosion. The results of the study for the biopolymer as a bioflocculating agent reveal that the biopolymer gave 72.3% flocculating activity against activated carbon at a concentration of 5 mg/l. In the optimization study, the highest bioflocculant activity was obtained in the presence of CaCl₂ mineral at 15% biopolymer concentration, 7.0 pH, and 40℃ temperature. The biopolymer was also studied for its anti-corrosive nature and observed that it was able to prevent corrosion of steel paper clips in a 6% CaCl₂ solution at a concentration of 0.5% after 7 days.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.5
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• pp.573-581
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• 2016

Bacterial decarboxylation of amino acids in food leads to the production of biogenic amines, which can cause reactions in human that include headaches, nausea, palpitations, chills, and severe respiratory distress. The amine putrescine is an especially effective inhibitor of metabolizing enzymes and amplifies histamine intoxication and tyramine poisoning. Using an L-ornithine decarboxylating medium, we isolated 14 putrescine-producing bacteria from sand lance, Ammodytes personatus, sauces. The isolates were identified, using an API kit and 16S rRNA analysis, as Lysinibacillus fusiformis (1 strain), Lysinibacillus xylanilyticus (6 strains), Lysinibacillus macroides (1 strain), Lysinibacillus sphaericus (3 strains), Bacillus fusiformis (1 strain), Paenibacillus favisporus (1 strain), and Staphylococcus caprae (1 strain). These strains produced between 1.66 to 236.97 μg/mL of putrescine after 48 h incubation. Lysinibacillus spp. were the dominant putrescine-producing bacteria in sand lance sauces, which produced 236.97 μg/mL of putrescine from a culture broth containing 0.5% L-ornithine. This is the first report on the isolation and identification of putrescine-producing bacteria from sand lance sauces.