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Related Concept Videos

Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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Production of Organic Acids01:25

Production of Organic Acids

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Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
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Microbial Spoilage of Food01:23

Microbial Spoilage of Food

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Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
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Microbes in Food Production01:29

Microbes in Food Production

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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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Production of Antibiotics01:27

Production of Antibiotics

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Penicillin, one of the earliest and most widely used antibiotics, is produced industrially by the filamentous fungus Penicillium chrysogenum. Large stirred-tank bioreactors ranging from tens to hundreds of thousands of liters maintain tightly controlled temperature, pH, and dissolved oxygen conditions to support fungal metabolism and maximize antibiotic yield. Penicillin is a secondary metabolite, synthesized primarily during the stationary growth phase, which requires a carefully managed...
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Microbes in Beverage Production01:25

Microbes in Beverage Production

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Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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Bacillus paralicheniformis sp. nov., isolated from fermented soybean paste.

Christopher A Dunlap1, Soon-Wo Kwon2, Alejandro P Rooney1

  • 1Crop Bioprotection Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, Peoria, IL, USA.

International Journal of Systematic and Evolutionary Microbiology
|August 23, 2015
PubMed
Summary

A novel bacterial species, Bacillus paralicheniformis sp. nov. (type strain KJ-16T), was identified from fermented soybean paste. This Gram-positive bacterium exhibits unique growth characteristics and genetic distinctiveness, establishing it as a new species within the Bacillus genus.

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Area of Science:

  • Microbiology
  • Bacterial Taxonomy
  • Genomics

Background:

  • A novel bacterium was isolated from soybean-based fermented paste.
  • Initial 16S rRNA gene analysis suggested close relatedness to Bacillus sonorensis and Bacillus licheniformis.

Purpose of the Study:

  • To characterize and classify a novel bacterial isolate from fermented soybean paste.
  • To determine the phylogenetic and phenotypic distinctiveness of the novel strain within the Bacillus genus.

Main Methods:

  • Polyphasic taxonomic approach including 16S rRNA gene sequencing.
  • Phylogenomic analysis of whole genome sequences.
  • Phenotypic characterization (growth conditions, fatty acid profile, cell wall composition).

Main Results:

  • The novel strain, KJ-16T, showed high similarity (99.5%) to Bacillus sonorensis and (99.4%) to Bacillus licheniformis.
  • Phenotypic analysis revealed tolerance to a wide temperature range (15–60°C), high salt concentration (10% NaCl), and broad pH range (6–11).
  • Phylogenomic analysis confirmed KJ-16T represents a distinct lineage within the Bacillus licheniformis group, justifying its classification as a new species.

Conclusions:

  • The strain KJ-16T represents a novel species, Bacillus paralicheniformis sp. nov.
  • The proposed type strain is KJ-16T (KACC 18426T = NRRL B-65293T).
  • This finding expands the known diversity within the Bacillus genus and the B. licheniformis group.