Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food

Kinema, an ethnic fermented, non-salted and sticky soybean food is consumed in the eastern part of India. The stickiness is one of the best qualities of good kinema preferred by consumers, which is due to the production of poly-γ-glutamic acid (PGA). Average load of Bacillus in kinema was 10(7) cfu/...

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Autores principales: Chettri, Rajen, Bhutia, Meera O., Tamang, Jyoti P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4914496/
https://www.ncbi.nlm.nih.gov/pubmed/27446012
http://dx.doi.org/10.3389/fmicb.2016.00971
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author Chettri, Rajen
Bhutia, Meera O.
Tamang, Jyoti P.
author_facet Chettri, Rajen
Bhutia, Meera O.
Tamang, Jyoti P.
author_sort Chettri, Rajen
collection PubMed
description Kinema, an ethnic fermented, non-salted and sticky soybean food is consumed in the eastern part of India. The stickiness is one of the best qualities of good kinema preferred by consumers, which is due to the production of poly-γ-glutamic acid (PGA). Average load of Bacillus in kinema was 10(7) cfu/g and of lactic acid bacteria was 10(3) cfu/g. Bacillus spp. were screened for PGA-production and isolates of lactic acid bacteria were also tested for degradation of PGA. Only Bacillus produced PGA, none of lactic acid bacteria produced PGA. PGA-producing Bacillus spp. were identified by phenotypic characterization and also by 16S rRNA gene sequencing as Bacillus subtilis, B. licheniformis and B. sonorensis.
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spelling pubmed-49144962016-07-21 Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food Chettri, Rajen Bhutia, Meera O. Tamang, Jyoti P. Front Microbiol Microbiology Kinema, an ethnic fermented, non-salted and sticky soybean food is consumed in the eastern part of India. The stickiness is one of the best qualities of good kinema preferred by consumers, which is due to the production of poly-γ-glutamic acid (PGA). Average load of Bacillus in kinema was 10(7) cfu/g and of lactic acid bacteria was 10(3) cfu/g. Bacillus spp. were screened for PGA-production and isolates of lactic acid bacteria were also tested for degradation of PGA. Only Bacillus produced PGA, none of lactic acid bacteria produced PGA. PGA-producing Bacillus spp. were identified by phenotypic characterization and also by 16S rRNA gene sequencing as Bacillus subtilis, B. licheniformis and B. sonorensis. Frontiers Media S.A. 2016-06-21 /pmc/articles/PMC4914496/ /pubmed/27446012 http://dx.doi.org/10.3389/fmicb.2016.00971 Text en Copyright © 2016 Chettri, Bhutia and Tamang. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Chettri, Rajen
Bhutia, Meera O.
Tamang, Jyoti P.
Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food
title Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food
title_full Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food
title_fullStr Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food
title_full_unstemmed Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food
title_short Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food
title_sort poly-γ-glutamic acid (pga)-producing bacillus species isolated from kinema, indian fermented soybean food
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4914496/
https://www.ncbi.nlm.nih.gov/pubmed/27446012
http://dx.doi.org/10.3389/fmicb.2016.00971
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AT tamangjyotip polygglutamicacidpgaproducingbacillusspeciesisolatedfromkinemaindianfermentedsoybeanfood

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