Cargando…

Comparative Genomic and Functional Evaluations of Bacillus subtilis Newly Isolated from Korean Traditional Fermented Foods

Many fermented foods are known to have beneficial effects on human and animal health, offering anti-aging and immunomodulatory benefits to host. Microorganisms contained in the fermented foods are known to provide metabolic products possibly improving host health. However, despite of a number of stu...

Descripción completa

Detalles Bibliográficos
Autores principales:	Choi, Hye Jin, Shin, Donghyun, Shin, Minhye, Yun, Bohyun, Kang, Minkyoung, Yang, Hee-Jong, Jeong, Do-Youn, Kim, Younghoon, Oh, Sangnam
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7762004/ https://www.ncbi.nlm.nih.gov/pubmed/33291832 http://dx.doi.org/10.3390/foods9121805

Ejemplares similares

Bacterial Quality, Prevalence of Pathogens, and Molecular Characterization of Biofilm-Producing Staphylococcus aureus from Korean Dairy Farm Environments
por: Ryu, Sangdon, et al.
Publicado: (2021)

Complete chromosome and plasmid sequences of Staphylococcus aureus strain JDFM SA01, isolated from a milk filter in Korean dairy farm
por: Ryu, Sangdon, et al.
Publicado: (2020)

Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef
por: Kim, Hayoung, et al.
Publicado: (2021)

Ochratoxin A reduction ability of biocontrol agent Bacillus subtilis isolated from Korean traditional fermented food Kimchi
por: Shukla, Shruti, et al.
Publicado: (2018)

Draft Genome Sequence of Bacillus subtilis subsp. subtilis MD 32, Isolated from the Korean Fermented Food Kimchi
por: Lee, Ji-Young, et al.
Publicado: (2021)

Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō
por: Leñini, Cecilia, et al.
Publicado: (2023)

Degradation of Bisphenol A by Bacillus subtilis P74 Isolated from Traditional Fermented Soybean Foods
por: Park, Young Kyoung, et al.
Publicado: (2023)

Draft Genome Sequences of Bacillus subtilis Strain DKU_NT_01 Isolated from Traditional Korean Food Containing Soybean (Chung-gook-jang)
por: Bang, Man-Seok, et al.
Publicado: (2017)

Probiotic Lacticaseibacillus rhamnosus GG Increased Longevity and Resistance Against Foodborne Pathogens in Caenorhabditis elegans by Regulating MicroRNA miR-34
por: Yun, Bohyun, et al.
Publicado: (2022)

Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts
por: Joung, Jae Yeon, et al.
Publicado: (2016)

Molecular Characterization of Microbial and Fungal Communities on Dry-Aged Beef of Hanwoo Using Metagenomic Analysis
por: Ryu, Sangdon, et al.
Publicado: (2020)

Enhanced γ-aminobutyric acid and sialic acid in fermented deer antler velvet and immune promoting effects
por: Yoo, Jiseon, et al.
Publicado: (2022)

Complete Genome Sequence of Bacillus subtilis Strain DKU_NT_03, Isolated from a Traditional Korean Food Using Soybean (Chung-gook-jang) for High-Quality Nattokinase Activity
por: Jeong, Hee-Won, et al.
Publicado: (2018)

Decoding the intestinal microbiota repertoire of sow and weaned pigs using culturomic and metagenomic approaches
por: Mun, Daye, et al.
Publicado: (2021)

Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food
por: Cho, Young-Hee, et al.
Publicado: (2015)

Complete Genome Sequence of Bacillus subtilis Strain DKU_NT_02, Isolated from Traditional Korean Food Using Soybean (Chung-gook-jang) for High-Quality Poly-γ-Glutamic Acid Activity
por: Bang, Man-Seok, et al.
Publicado: (2018)

Molecular characterization of gut microbiome in weaning pigs supplemented with multi-strain probiotics using metagenomic, culturomic, and metabolomic approaches
por: Lee, Woong Ji, et al.
Publicado: (2022)

Probiotic Lactobacillus fermentum strain JDFM216 improves cognitive behavior and modulates immune response with gut microbiota
por: Park, Mi Ri, et al.
Publicado: (2020)

Homolactic fermentation from glucose and cellobiose using Bacillus subtilis
por: Romero-Garcia, Susana, et al.
Publicado: (2009)

Understanding the ontogeny and succession of Bacillus velezensis and B. subtilis subsp. subtilis by focusing on kimchi fermentation
por: Cho, Min Seok, et al.
Publicado: (2018)

Fouling Analysis in One-Stage Ultrafiltration of Precipitation-Treated Bacillus subtilis Fermentation Liquors for Biosurfactant Recovery
por: Tran, Mai Lien, et al.
Publicado: (2022)

Functional Genomic Insights into Probiotic Bacillus siamensis Strain B28 from Traditional Korean Fermented Kimchi
por: Heo, Sojeong, et al.
Publicado: (2021)

Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241)
por: Ali, Muhammad Waqas, et al.
Publicado: (2017)

Comparative analysis of dietary exosome-derived microRNAs from human, bovine and caprine colostrum and mature milk
por: Yun, Bohyun, et al.
Publicado: (2021)

Effects of Bacillus subtilis BSNK-5-Fermented Soymilk on the Gut Microbiota by In Vitro Fecal Fermentation
por: Gao, Yaxin, et al.
Publicado: (2022)

Functional Annotation Genome Unravels Potential Probiotic Bacillus velezensis Strain KMU01 from Traditional Korean Fermented Kimchi
por: Heo, Sojeong, et al.
Publicado: (2021)

Purification and characterization of a novel, highly potent fibrinolytic enzyme from Bacillus subtilis DC27 screened from Douchi, a traditional Chinese fermented soybean food
por: Hu, Yuanliang, et al.
Publicado: (2019)

Isolation of Cellulolytic Bacillus subtilis Strains from Agricultural Environments
por: Kim, Yu-Kyoung, et al.
Publicado: (2012)

Comparative Transcriptome Analysis of Bacillus subtilis Responding to Dissolved Oxygen in Adenosine Fermentation
por: Yu, Wen-Bang, et al.
Publicado: (2011)

Anode-assisted electro-fermentation with Bacillus subtilis under oxygen-limited conditions
por: Sun, Yu, et al.
Publicado: (2023)

Effect of fermentation on structural properties and antioxidant activity of wheat gluten by Bacillus subtilis
por: Zhao, Peng-hui, et al.
Publicado: (2023)

Novel antimicrobial activities of a peptide derived from a Japanese soybean fermented food, Natto, against Streptococcus pneumoniae and Bacillus subtilis group strains
por: Kitagawa, Manabu, et al.
Publicado: (2017)

Identification and Characterization of a Bacteriocin from the Newly Isolated Bacillus subtilis HD15 with Inhibitory Effects against Bacillus cereus
por: Hong, Sung Wook, et al.
Publicado: (2022)

Immune-stimulating Effect of Lactobacillus plantarum Ln1 Isolated from the Traditional Korean Fermented Food, Kimchi
por: Jang, Hye Ji, et al.
Publicado: (2020)

Comparative Genome Analysis and Evaluation of Probiotic Characteristics of Lactobacillus plantarum Strain JDFM LP11
por: Heo, Jaeyoung, et al.
Publicado: (2018)

Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods
por: Jeong, Chang-Hwan, et al.
Publicado: (2022)

Whole-Genome Sequencing and Comparative Genome Analysis of Bacillus subtilis Strains Isolated from Non-Salted Fermented Soybean Foods
por: Kamada, Mayumi, et al.
Publicado: (2015)

Bacillus subtilis-Fermented Amomum xanthioides Ameliorates Metabolic-Syndrome-Like Pathological Conditions in Long-Term HFHFD-Fed Mice
por: Wang, Jing-Hua, et al.
Publicado: (2022)

Enhancing Production of Alkaline Polygalacturonate Lyase from Bacillus subtilis by Fed-Batch Fermentation
por: Zou, Mouyong, et al.
Publicado: (2014)

Effect of Feeding Bacillus subtilis natto on Hindgut Fermentation and Microbiota of Holstein Dairy Cows
por: Song, D. J., et al.
Publicado: (2014)

Cannot write session to /tmp/vufind_sessions/sess_jm3vfl6t177gga1t1qvmrig5d4