Functional Genomic Insights into Probiotic Bacillus siamensis Strain B28 from Traditional Korean Fermented Kimchi

Abstract

Bacillus siamensis strain B28 was previously isolated from traditional Korean fermented kimchi and inhibited expression of the microphthalmia-associated transcription factor and β-catenin in human embryonic kidney 293 cells. Here, we determined the complete genome sequence of strain B28 and compared it with other strains to elucidate its potential probiotic properties. Strain B28 does not contain antibiotic resistance-, hemolysin- or enterotoxin-encoding genes. The genome includes genes related to survival in extreme conditions, adhesion in the gut, and synthesis of the bacteriocin. Considering the potential for enhancement of human health, the strain B28 genome encodes genes related to production of eight essential amino acids, γ-aminobutyric acid, branched-chain fatty acids, γ-glutamyltransferase, and subtilisin. There are genes for the synthesis of uracil, lipoteichoic acid, glutathione, and several reactive oxygen species-scavenging enzymes. Experimentally, strain B28 exhibited sensitivity to eight antibiotics and antibacterial activity against seven foodborne pathogens. B. siamensis B28 is a safe strain with potential for development as a probiotic.

Karakteristik Fisikokimia, Organoleptik Dan Total Bakteri Asam Laktat Kimchi Bengkuang

“…Mutu fisikokimia yang diuji pada kimchi bengkuang yaitu penentuan metode grafimetri untuk kadar air, kadar abu, kadar serat (AOAC., 2005) metode hidrolisis Weibull untuk menentukan kadar lemak (Yoon et al, 2021), metode by different untuk kadar karbohidrat (Kim et al, 2012), pengukuran pH , dan pengukuran salinitas menggunakan metode Mohr (Heo et al, 2021).…”

“…Selama fermentasi kimchi, bengkuang sebagai komponen utama dan bahanbahan lain mengalami degradasi atau disintesis oleh mikroorganisme menggunakan berbagai enzim. Degradasi karbohidrat, komponen utama bengkuang, menghasilkan pembentukan banyak asam organik yang memberikan rasa unik pada kimchi (Heo et al, 2021). Dengan demikian, nilai-nilai pH sebagai interpretasi total asam dan asam organik dari kimchi adalah indeks kualitas penting untuk menentukan kualitas dan tingkat penyimpanan kimchi.…”

“…BAL pada saat ini telah menjadi fokus penelitian nasional karena manfaat dan peran pentingnya dalam sebagian besar makanan fermentasi. Kemampuan BAL untuk menghasilkan berbagai senyawa anti mikroba (Ahn et al, 2012) aktivitas anti tumor (Heo et al, 2021), penghambatan spesies patogen (Hossain et al, 2020), perlindungan terhadap kanker usus besar (Hwang & Lee, 2018), serta sebagai stimulasi sistem imun (Jang et al, 2015).…”

Lysinibacillus macrolides 38328 Isolated from Agricultural Soils as a Promising Probiotic Candidate for Intestinal Health

“…Sheep blood agar plates (Biocell BioTech., Co., Ltd., Zhengzhou, China) was used for hemolytic activity experiment as described by Heo et al [20]. Isolated strains were cultured on sheep blood agar plates at 37 ℃ until the clear zones observed in positive control.…”

Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates

“…Although this change in the microbial structure is well known, most studies have focused on baechu-kimchi, the most representative variety, and the microbial communities of regional varieties of kimchi have rarely been described. Recently, we isolated Bacillus strains from a regional variety, galchi-baechu kimchi [ 6 , 7 ]. In these studies, we assumed that the microbial structure of galchi-baechu kimchi might be distinct from that of the representative baechu-kimchi.…”