Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

Complete genome sequence data of a broad-spectrum antipathogen, Bacillus amyloliquefaciens KCTC 18343P, isolated from Makgeolli, Korean traditional rice wine.

ABSTRACT: Bacillus amyloliquefaciens KCTC18343P(=MBE1283) isolated from Makgeolli, Korean traditional rice wine, strongly inhibits the growth of food and plant pathogens. A complete genome sequence of B. amyloliquefaciens KCTC18343P is presented in this report. The genome is 3,979,925 bp in size and harbors 3856 genes. The BioProject has been deposited at DDBJ/EMBL/GenBank. The GenBank accession numbers are PRJNA301202 for the BioProject, NZ_CP013727 for the chromosome, and NZ_CP013728 for the plasmid.

SUBMITTER: Park EH

PROVIDER: S-EPMC7058912 | biostudies-literature | 2020 Apr

REPOSITORIES: biostudies-literature

ACCESS DATA

Json Xml

Publications

Complete genome sequence data of a broad-spectrum antipathogen, Bacillus amyloliquefaciens KCTC 18343P, isolated from Makgeolli, Korean traditional rice wine.

Park Eun-Hee EH Sim Hyunsu H Kim Myoung-Dong MD

Data in brief 20200222

Bacillus amyloliquefaciens KCTC18343P(=MBE1283) isolated from Makgeolli, Korean traditional rice wine, strongly inhibits the growth of food and plant pathogens. A complete genome sequence of B. amyloliquefaciens KCTC18343P is presented in this report. The genome is 3,979,925 bp in size and harbors 3856 genes. The BioProject has been deposited at DDBJ/EMBL/GenBank. The GenBank accession numbers are PRJNA301202 for the BioProject, NZ_CP013727 for the chromosome, and NZ_CP01372 ...[more]

PMID: 32154350

Similar Datasets

Characterisation of Korean rice wine (makgeolli) prepared by different processing methods.

Project description:Four methods of preparing makgeolli, a traditional Korean turbid rice wine, were reported in this study. The four processing routes include single-stage simultaneous saccharification and fermentation of glutinous rice with nuruk - a Korean starter culture (1SF-N), single-stage fermentation with nuruk and yeast (1SF-YN), two-stage fermentation (2SF) and three-stage fermentation (3SF). Chemical analysis was used to determine how the different processing routes could affect the rice wine's properties in terms of alcohol content, pH, colour, mineral content, proximate composition, antioxidant activity, total phenolic content, sugar, free amino acid, and organic acid profile. Sensory analysis using polarised projective mapping (PPM) and 62 participants found that sweetness is the most desirable attribute for makgeolli among New Zealand consumers with sourness and bitterness as less desirable. The 2SF makgeolli sample had the highest concentration of glucose (8.2 mg/mL) and maltose (107 mg/mL) and in the PPM experiment was the most preferred out of the four processing methods. The 1SF-N makgeolli sample had the highest alcohol (13% ABV), crude protein (4.9%), antioxidant activity, total phenolic (621 mg GAE/L) and free amino acids content, however, it was the least overall liked makgeolli sample. Overall, the novelty of this research includes formulating a traditional Korean turbid rice wine in a Western country environment and evaluating consumer perception of makgeolli beyond the normal clientele in South Korea. From these results it is suggested that the properties of makgeolli can be manipulated via processing to suit the brewer's sensory needs that best fits the consumer market.

| S-EPMC9816670 | biostudies-literature

Dealcoholization of Korean traditional rice wine, takju, combining thermal, bentonite clarification or reverse osmosis treatment.

Project description:The objective of this study was to prepare low-alcoholic takju. Low-alcohol (3.06%) and dealcoholized (0.04-0.28%) takju samples were prepared by adopting bentonite clarification, heat and reverse osmosis treatments. The dealcoholization of takju, in most cases, significantly (p?<?0.05) reduced the total mineral (from 505.80 to 258.61 mg/L), free amino acid (from 989.81 to 293.58 mg/mL), antioxidant potentials and total phenolic (from 345.30 to 156.30 µg GAE/mL) contents remained in the control to RO-3 (takju sample obtained from 3-time reverse osmosis and heat treatment). Similarly, the content of volatile compounds was also significantly (p?<?0.05) decreased with the dealcoholization treatments. The finding of this study clearly showed that dealcoholized takju could be prepared but at the expense of reduced nutritional and antioxidant potentials. This study could be an exemplary in promoting traditional beverages in different countries by producing low or alcohol-free drinks.

| S-EPMC6811460 | biostudies-literature

Microbial Diversity and Volatile Flavor Changes during Gayangju Fermentation, a Traditional Korean House Rice Wine.

Project description:Physicochemical changes in fermented alcoholic beverages are significantly related to microbial community development during fermentation. Due to its unusually long fermentation, Gayangju, a traditional Korean house rice wine fermented with nuruk as the traditional starter, gives rise to a strong yeast community and, therefore, a high ethanol concentration and different flavors. However, no detailed analysis has been examined. Changes in microbial community structure during Gayangju fermentation were examined using both culture-dependent and culture-independent methods. During fermentation, Saccharomyces cerevisiae and Saccharomycopsis fibuligera were dominant during all stages of the fermentation. In contrast, Candida parapsilosis, Hanseniaspora guilliermondii, Pichia anomala, Malassezia cuniculi and P. fermentans were identified as minor. P. anomala appeared after the second brewing and then remained constant. Among the 19 compounds identified in this study as order-active compounds, 2-methyl-1-butanol (isoamyl alcohol) was the major compound that increased during the long fermentation stage. Most of the odor-active compounds such as 2,3-butanediol, 3-methyl-1-butanol, ethyl tetradecanoate, ethyl decanoate, ethyl dodecanoate, butanoic acid, 3-methylbutanoic acid (isovaleric acid), 2-methylbutanoic acid, 2-methyl-1-propanol, ethyl acetate, ethyl caprylate, 2-phenylethanol, and 3-methylbutyl acetate increased as the fermentation progressed during 68 days of fermentation, which showed significant differences in the concentrations of odor-active compounds of commercially fermented makgeolli.

| S-EPMC9455823 | biostudies-literature

Complete Genome Sequence of Lactobacillus harbinensis Strain NSMJ42, Isolated from Makgeolli, a Traditional Korean Alcoholic Beverage.

Project description:In the present work, we report the complete genome sequence of Lactobacillus harbinensis NSMJ42, isolated from makgeolli (a Korean traditional alcoholic beverage) in South Korea. The final genome assembly consists of a 3.29-Mbp chromosome with 3,082 protein-coding sequences and a G+C content of 53.36%.

| S-EPMC6883106 | biostudies-literature

Transcriptional alterations reveal Bacillus amyloliquefaciens-rice cooperation under salt stress.

Project description:The Bacillus amyloliquefaciens-SN13 and model crop rice (Oryza sativa) were chosen to understand the complex regulatory networks that govern plant-PGPR interaction under salt stress. During stress, inoculation with SN13 significantly increased biomass, relative water content, proline and total soluble sugar in rice while decreased lipid peroxidation and electrolyte leakage. Extensive alterations in gene expression were also observed in rice root transcriptome under stress in the presence of SN13. Rhizobacteria induced changes in expression of a considerable number of photosynthesis, hormone, and stress-responsive genes, in addition to cell-wall and lipid metabolism-related genes under salt stress as compared to salt stress or SN13 inoculation alone, indicating its potential role in reducing the harmful effects of salinity. To validate RNA-seq data, qRT-PCR was performed for selected differentially expressed genes representing various functional categories including metabolism, regulation, stress-response, and transporters. Results indicate qualitative and quantitative differences between roots responses to SN13 under stressed and unstressed conditions. Functional expressions of OsNAM and OsGRAM in yeast showed enhanced tolerance to various abiotic stresses, indicating crucial SN13-rice interaction in imparting beneficial effects under stress. This is first detailed report on understanding molecular mechanism underlying beneficial plant-microbe interaction in any economically important model crop plant under abiotic stress.

| S-EPMC6695486 | biostudies-literature

Isolation and Characterization of a Broad Spectrum Bacteriocin from Bacillus amyloliquefaciens RX7.

Project description:We isolated a Bacillus strain, RX7, with inhibitory activity against Listeria monocytogenes from soil and identified it as Bacillus amyloliquefaciens based on 16S rRNA gene sequencing. The inhibitory activity was stable over a wide range of pH and was fully retained after 30 min at 80°C, after which it decreased gradually at higher temperatures. The activity was sensitive to the proteolytic action of α-chymotrypsin, proteinase-K, and trypsin, indicating its proteinaceous nature. This bacteriocin was active against a broad spectrum of bacteria and the fungus Candida albicans. Direct detection of antimicrobial activity on a sodium dodecyl sulfate-polyacrylamide gel suggested an apparent molecular mass of approximately 5 kDa. Ammonium sulfate precipitation and anion-exchange and gel permeation chromatography integrated with reverse phase-high-performance liquid chromatography were used for bacteriocin purification. Automated N-terminal Edman degradation of the purified RX7 bacteriocin recognized the first 15 amino acids as NH2-X-Ala-Trp-Tyr-Asp-Ile-Arg-Lys-Leu-Gly-Asn-Lys-Gly-Ala, where the letter X in the sequence indicates an unknown or nonstandard amino acid. Based on BLAST similarity search and multiple alignment analysis, the obtained partial sequence showed high homology with the two-peptide lantibiotic haloduracin (HalA1) from Bacillus halodurans, although at least two amino acids differed between the sequences. A time-kill study demonstrated a bactericidal mode of action of RX7 bacteriocin.

| S-EPMC4864540 | biostudies-literature

Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation.

Project description:Rice koji, used early in the manufacturing process for many fermented foods, produces diverse metabolites and enzymes during fermentation. Using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS), ultrahigh-performance liquid chromatography linear trap quadrupole ion trap tandem mass spectrometry (UHPLC-LTQ-IT-MS/MS), and multivariate analysis we generated the metabolite profiles of rice koji produced by fermentation with Aspergillus oryzae (RK_AO) or Bacillus amyloliquefaciens (RK_BA) for different durations. Two principal components of the metabolomic data distinguished the rice koji samples according to their fermenter species and fermentation time. Several enzymes secreted by the fermenter species, including ?-amylase, protease, and ?-glucosidase, were assayed to identify differences in expression levels. This approach revealed that carbohydrate metabolism, serine-derived amino acids, and fatty acids were associated with rice koji fermentation by A. oryzae, whereas aromatic and branched chain amino acids, flavonoids, and lysophospholipids were more typical in rice koji fermentation by B. amyloliquefaciens. Antioxidant activity was significantly higher for RK_BA than for RK_AO, as were the abundances of flavonoids, including tricin, tricin glycosides, apigenin glycosides, and chrysoeriol glycosides. In summary, we have used MS-based metabolomics and enzyme activity assays to evaluate the effects of using different microbial species and fermentation times on the nutritional profile of rice koji.

| S-EPMC6273993 | biostudies-literature

Profiles of Sterigmatocystin and Its Metabolites during Traditional Chinese Rice Wine Processing.

Project description:Mycotoxin pollution is widespread in cereal, which greatly threatens food security and human health. In this study, the migration and transformation of sterigmatocystin (STG) mycotoxin during the contaminated rice wine processing was systematically assessed. QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) coupled with ultrahigh-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) method was firstly established for STG analysis in rice wine. It was found that high levels of rice leaven caused a significant reduction in STG in the fermented rice and wine, which was mainly due to the adsorption of yeast cells and Rhizopus biological degradation. However, compared with rice, the levels of STG in separated fermented wine was significantly decreased by 88.6%, possibly attributed to its high log Kow (3.81) and low water solubility (1.44 mg/L). The metabolites of STG (i.e., monohydroxy STG) were identified in rice wine fermentation for the first time. Moreover, STG disturbed the metabolic profile rice wine composition mainly by glycine, serine and threonine metabolism, alanine, aspartate and glutamate metabolism, purine metabolism pathway, particularly with regard to eight amino acids and sixteen lipids. This study elucidated the STG migration and transformation mechanism during the rice wine processing. The finding provided new analytical method for mycotoxin exposure and pollutant in food production, which may support agricultural production and food security.

| S-EPMC9028121 | biostudies-literature

A Bacillus paralicheniformis Iron-Containing Urease Reduces Urea Concentrations in Rice Wine.

Project description:Urease, a nickel-containing metalloenzyme, was the first enzyme to be crystallized and has a prominent position in the history of biochemistry. In the present study, we identified a nickel urease gene cluster, ureABCEFGDH, in Bacillus paralicheniformis ATCC 9945a and characterized it in Escherichia coli Enzymatic assays demonstrate that this oxygen-stable urease is also an iron-containing acid urease. Heterologous expression assays of UreH suggest that this accessory protein is involved in the transmembrane transportation of nickel and iron ions. Moreover, this iron-containing acid urease has a potential application in the degradation of urea in rice wine. The present study not only enhances our understanding of the mechanism of activation of urease but also provides insight into the evolution of metalloenzymes.IMPORTANCE An iron-containing, oxygen-stable acid urease from B. paralicheniformis ATCC 9945a with good enzymatic properties was characterized. This acid urease shows activities toward both urea and ethyl carbamate. After digestion with 6 U/ml urease, approximately 92% of the urea in rice wine was removed, suggesting that this urease has great potential in the food industry.

| S-EPMC5561274 | biostudies-literature

Bacillus licheniformis isolated from Korean traditional food resources enhances the lifespan of Caenorhabditis elegans through serotonin signaling

Project description:The C. elegans lifespan in the presence of Bacillus licheniformis caused induction of a large number of genes associated with anti-aging activiy including beta-oxidation Inaddition, these results indicate the B. licheniformis enhances the lifespan of Caenorhabditis elegans through serotonin signaling

2015-11-05 | GSE63056 | GEO