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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
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Bacillus glycinifermentans sp. nov., isolated from fermented soybean paste
Soo-Jin Kim1,2, Christopher A Dunlap1, Soon-Wo Kwon2
1Crop Bioprotection Research Units, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, Peoria, IL, USA.
Summary
A novel bacterial species, Bacillus glycinifermentans, was discovered in Korean fermented soybean paste. This Gram-positive bacterium exhibits unique metabolic capabilities and represents a distinct lineage within the Bacillus genus.
Area of Science:
- Microbiology
- Bacteriology
- Food Science
Background:
- Cheonggukjang, a traditional Korean fermented soybean paste, harbors diverse microbial communities.
- Identification and characterization of novel bacterial species contribute to understanding food fermentation and microbial diversity.
Purpose of the Study:
- To isolate and characterize novel bacterial strains from cheonggukjang.
- To determine the phylogenetic and phenotypic distinctiveness of these isolates.
- To propose a new species designation for the novel bacteria.
Main Methods:
- Isolation of bacterial strains from cheonggukjang.
- 16S rRNA gene sequencing for preliminary identification.
- Phenotypic characterization including growth conditions, salt tolerance, and pH range.
- Cellular fatty acid analysis, isoprenoid quinone determination, and cell-wall composition analysis.
- Draft genome sequencing and in silico DNA-DNA hybridization.
- Phylogenomic analysis using core genome data.
- Metabolic profiling for substrate utilization.
Main Results:
- Two independent isolates were identified as Gram-positive, facultatively anaerobic, motile rods.
- Phylogenetic analysis indicated relatedness to Bacillus sonorensis and Bacillus licheniformis, but distinctness was confirmed by low DNA-DNA hybridization (29.9%) and phylogenomic analysis.
- The novel strains exhibited growth between 15-55°C, tolerated 8% NaCl, and grew in pH 5-10.
- Predominant fatty acids were anteiso-C15:0 and iso-C15:0; MK-7 was the isoprenoid quinone; meso-diaminopimelic acid was present in the peptidoglycan.
- The strains did not metabolize maltose, d-galactose, d-sorbitol, or d-gluconic acid, differentiating them from related species.
- The DNA G+C content was 45.9 mol%.
Conclusions:
- The two isolates represent a novel species within the genus Bacillus.
- The proposed name for the new species is Bacillus glycinifermentans sp. nov.
- The type strain is GO-13T (KACC 18425T = NRRL B-65291T).
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