Development of a rifampicin-resistant Bacillus subtilis strain for natto-fermentation showing enhanced exoenzyme production

Kubo, Yuji; Inaoka, Tsukasa; Hachiya, Tsuyoshi; Miyake, Masayuki; Hase, Sumitaka; Nakagawa, Rikio; Hasegawa, Hiromasa; Funane, Kazumi; Sakakibara, Yasubumi; Kimura, Keitarou

doi:10.1016/j.jbiosc.2012.12.012

Cited by 11 publications

(2 citation statements)

References 19 publications

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“…For instance, the Bacillus strain2‐M1L, was selected among five Bacillus species for providing a better sensory characteristics of natto with an overall good acceptance and a nutty initial top note and nutty and cheesy long‐lasting note aromas, and a sticky and soft sensory characteristic (Yoon, Chang, & Lee, ). Mutant Bacillus strains, GXA28, S487L, and SFN were developed for increasing production of γ‐PGA, increased production of cellulolytic and proteolytic enzymes that facilitates natto production from black soybeans and enhances nattokinase production and activity, respectively (Kubo et al, ; Mohanasrinivasan et al, ; Zeng et al, ). Computational design of glutamate dehydrogenase , allowed the identification of three single mutants (K80A, K116Q and S351A) that were screened and had a significant decrease in substrate binding affinities of glutamate dehydrogenase, key enzyme for the ammonia produced released (Chen et al, ).…”

Section: Breeding Of Natto Soybean Cultivarsmentioning

confidence: 99%

Improvement of soybean cultivars for natto production through the selection of seed morphological and physiological characteristics and seed compositions: A review

Escamilla¹,

Rosso

Holshouser

et al. 2019

Plant Breeding

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Natto, a traditional soyfood fermented by Bacillus subtilis (natto), is prepared by steaming/cooking of soaked soybean seeds followed by inoculation with the bacteria and incubation. Natto soybean has increased in popularity due to its nutritional value and health benefits. Thus, the natto soybean market provides additional opportunities for farmers. The development of soybean cultivars with improved natto quality characteristics is crucial for maintaining and increasing the natto soybean market. Good-quality characteristics of natto are determined by soybean cultivar, processing conditions and bacteria strain. Natto quality evaluation generally 2017) reported a large number of QTLs for different seed traits influencing the quality of natto soybeans such as seed weight, seed coat cracking, hardness, and protein, oil and sugar contents.Development of soybean cultivars with improved natto quality characteristics is crucial for maintaining and increasing the natto market. In order to develop superior natto soybean cultivars, breeders and farmers would benefit from information on natto characteristics preferred by the consumers, seed traits affecting natto quality and their genetic control, and the genetic diversity of natto cultivars and B. subtilis strains.Therefore, we provide a comprehensive review of natto processing conditions, good quality characteristics of natto, seed traits determining natto quality and their genetic variation, cultivar selection and genetic diversity of food-grade soybean germplasms and B. subtilis strains.

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Section: Breeding Of Natto Soybean Cultivarsmentioning

confidence: 99%

Improvement of soybean cultivars for natto production through the selection of seed morphological and physiological characteristics and seed compositions: A review

Escamilla¹,

Rosso

Holshouser

et al. 2019

Plant Breeding

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“…Applicability for production of other enzymes. The introduction into B. subtilis of certain rpsL and rpoB mutations has been reported to enhance the production of amylases and proteases 1.3-to 3.5-fold (41,42). Similarly, the introduction of the rpsL K88R mutation into a marine-derived strain of Streptomyces viridochromogenes was found to increase xylanase production 14% (43).…”

Section: Construction Of Combined Drug-resistant Mutantsmentioning

confidence: 99%

Combined Drug Resistance Mutations Substantially Enhance Enzyme Production in Paenibacillus agaridevorans

et al. 2018

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This study shows that sequential introduction of drug resistance mutations substantially increased enzyme production in The triple mutant YT478 ( Gln225→stop codon, K56R, and R485H), generated by screening for resistance to streptomycin and rifampin, expressed a 1,100-fold-larger amount of the extracellular enzyme cycloisomaltooligosaccharide glucanotransferase (CITase) than the wild-type strain. These mutants were characterized by higher intracellular -adenosylmethionine concentrations during exponential phase and enhanced protein synthesis activity during stationary phase. Surprisingly, the maximal expression of CITase mRNA was similar in the wild-type and triple mutant strains, but the mutant showed greater CITase mRNA expression throughout the growth curve, resulting in enzyme overproduction. A metabolome analysis showed that the triple mutant YT478 had higher levels of nucleic acids and glycolysis metabolites than the wild type, indicating that YT478 mutant cells were activated. The production of CITase by the triple mutant was further enhanced by introducing a mutation conferring resistance to the rare earth element, scandium. This combined drug resistance mutation method also effectively enhanced the production of amylases, proteases, and agarases by and This method also activated the silent or weak expression of the CITase gene, as shown by comparisons of the CITase gene loci of T-3040 and another cycloisomaltooligosaccharide-producing bacterium, sp. strain 598K. The simplicity and wide applicability of this method should facilitate not only industrial enzyme production but also the identification of dormant enzymes by activating the expression of silent or weakly expressed genes. Enzyme use has become more widespread in industry. This study evaluated the molecular basis and effectiveness of ribosome engineering in markedly enhancing enzyme production (>1,000-fold). This method, due to its simplicity, wide applicability, and scalability for large-scale production, should facilitate not only industrial enzyme production but also the identification of novel enzymes, because microorganisms contain many silent or weakly expressed genes which encode novel antibiotics or enzymes. Furthermore, this study provides a new mechanism for strain improvement, with a consistent rather than transient high expression of the key gene(s) involved in enzyme production.

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Effects of Bacillus subtilis natto and Different Components in Culture on Rumen Fermentation and Rumen Functional Bacteria In Vitro

Sun

Bu³

et al. 2016

Curr Microbiol

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This study was to investigate the effects of live or autoclaved Bacillus subtilis natto, their fermented products and media on rumen fermentation and rumen functional bacteria in vitro. Rumen fluid from three multiparous lactating Holstein cows was combined and transferred into serum bottles after diluted. Fifteen serum bottles were divided into five treatments, which were designed as following: CTR (the fermentation of 0.5 g TMR and ruminal fluids from dairy cows), LBS (CTR plus a minimum of 10(11) cfu live Bacillus subtilis natto), ABS (CTR plus a minimum of 10(11) cfu autoclaved Bacillus subtilis natto), BSC (CTR plus 1 ml Bacillus subtilis natto fermentation products without bacteria), and BSM (CTR plus 1 ml liquid fermentation medium). When separated from the culture, live Bacillus subtilis natto individually increased the concentrations of ammonia-N (P < 0.01), MCP production (P < 0.01), and tended to elevate total VFA (P = 0.07), but decreased the ratio of acetate and propionate (P < 0.01). Autoclaved Bacillus subtilis natto has the similar function with the live bacteria except for the ratio of acetate and propionate. Except B. fibrisolvens, live or autoclaved Bacillus subtilis natto did not influence or decreased the 16S rRNA gene quantification of the detected bacteria. BSC and BSM altered the relative expression of certain functional bacteria in the rumen. These results indicated that it was Bacillus subtilis natto thalli that played the important role in promoting rumen fermentation when applied as a probiotic in dairy ration.

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Development of a rifampicin-resistant Bacillus subtilis strain for natto-fermentation showing enhanced exoenzyme production

Cited by 11 publications

References 19 publications

Improvement of soybean cultivars for natto production through the selection of seed morphological and physiological characteristics and seed compositions: A review

Improvement of soybean cultivars for natto production through the selection of seed morphological and physiological characteristics and seed compositions: A review

Combined Drug Resistance Mutations Substantially Enhance Enzyme Production in Paenibacillus agaridevorans

Effects of Bacillus subtilis natto and Different Components in Culture on Rumen Fermentation and Rumen Functional Bacteria In Vitro

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