Cargando…

Functional Annotation Genome Unravels Potential Probiotic Bacillus velezensis Strain KMU01 from Traditional Korean Fermented Kimchi

Bacillus velezensis strain KMU01 showing γ-glutamyltransferase activity as a probiotic candidate was isolated from kimchi. However, the genetic information on strain KMU01 was not clear. Therefore, the current investigation was undertaken to prove the probiotic traits of B. velezensis strain KMU01 t...

Descripción completa

Detalles Bibliográficos
Autores principales:	Heo, Sojeong, Kim, Jong-Hoon, Kwak, Mi-Sun, Sung, Moon-Hee, Jeong, Do-Won
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998376/ https://www.ncbi.nlm.nih.gov/pubmed/33803098 http://dx.doi.org/10.3390/foods10030563

Ejemplares similares

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

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)

Anti-Inflammatory Effect and Signaling Mechanism of Glycine max Hydrolyzed with Enzymes from Bacillus velezensis KMU01 in a Dextran-Sulfate-Sodium-Induced Colitis Mouse Model
por: Lee, Seung-Hyeon, et al.
Publicado: (2023)

Performance Management in KMU
por: Grünbichler, Rudolf, et al.
Publicado: (2020)

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

Novel green soybean shuidouchi fermented by Bacillus velezensis with multibioactivities
por: Liu, Hong, et al.
Publicado: (2021)

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

Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products
por: Park, Young Kyoung, et al.
Publicado: (2019)

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)

Biodegradation and Removal of PAHs by Bacillus velezensis Isolated from Fermented Food
por: Sultana, Omme Fatema, et al.
Publicado: (2021)

Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review
por: Patra, Jayanta Kumar, et al.
Publicado: (2016)

Inhibitory effects of Bacillus velezensis ID-A01 supernatant against Streptococcus mutans
por: Kim, Hyeoungeun, et al.
Publicado: (2023)

Metatranscriptomic and metataxonomic insights into the ultra-small microbiome of the Korean fermented vegetable, kimchi
por: Lee, Hae-Won, et al.
Publicado: (2022)

Novel Starter Strain Enterococcus faecium DMEA09 from Traditional Korean Fermented Meju
por: Oh, Seung-Eun, et al.
Publicado: (2023)

Genome Sequence of the Probiotic Strain Bacillus velezensis Variant polyfermenticus GF423
por: Jeong, Haeyoung, et al.
Publicado: (2018)

Inhibitory effects of non-thermal atmospheric plasma on Yersinia enterocolitica and Staphylococcus aureus in the Korean traditional non-fermented kimchi “Geotjeori”
por: Kim, So Hee, et al.
Publicado: (2023)

Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation
por: Seo, Hee, et al.
Publicado: (2021)

Complete Genome Sequence of Bacillus velezensis YJ11-1-4, a Strain with Broad-Spectrum Antimicrobial Activity, Isolated from Traditional Korean Fermented Soybean Paste
por: Lee, Hyo Jung, et al.
Publicado: (2017)

The Genome of Bacillus velezensis SC60 Provides Evidence for Its Plant Probiotic Effects
por: Dong, Xiaoyan, et al.
Publicado: (2022)

Evaluation of Safety and Probiotic Potential of Enterococcus faecalis MG5206 and Enterococcus faecium MG5232 Isolated from Kimchi, a Korean Fermented Cabbage
por: Kim, YongGyeong, et al.
Publicado: (2022)

Bacillus velezensis BV01 Has Broad-Spectrum Biocontrol Potential and the Ability to Promote Plant Growth
por: Huang, Ting, et al.
Publicado: (2023)

Effect of Enterotoxigenic Escherichia coli on Microbial Communities during Kimchi Fermentation
por: Lee, Woojung, et al.
Publicado: (2021)

Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates
por: Kim, Tao, et al.
Publicado: (2022)

Genetic, Epigenetic and Phenotypic Diversity of Four Bacillus velezensis Strains Used for Plant Protection or as Probiotics
por: Reva, Oleg N., et al.
Publicado: (2019)

Identification of KMU-3, a Novel Derivative of Gallic Acid, as an Inhibitor of Adipogenesis
por: Park, Yu-Kyoung, et al.
Publicado: (2014)

Comparative genomic and transcriptome analysis of Bacillus velezensis CL-4 fermented corn germ meal
por: Chen, Long, et al.
Publicado: (2023)

A novel biocontrol agent Bacillus velezensis K01 for management of gray mold caused by Botrytis cinerea
por: Xue, Yinting, et al.
Publicado: (2023)

Effect of Fungi on Metabolite Changes in Kimchi During Fermentation
por: Seo, Seung-Ho, et al.
Publicado: (2020)

Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi
por: Park, Jung-Min, et al.
Publicado: (2022)

Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams
por: Kim, Young Joo, et al.
Publicado: (2016)

Metabolic Pathways Associated with Kimchi, a Traditional Korean Food, Based on In Silico Modeling of Published Data
por: Shin, Ga Hee, et al.
Publicado: (2016)

Bacillus velezensis UTB96 Is an Antifungal Soil Isolate with a Reduced Genome Size Compared to That of Bacillus velezensis FZB42
por: Vahidinasab, Maliheh, et al.
Publicado: (2019)

Complete Genome Sequence of Bacillus velezensis Strain DKU_NT_04, Isolated from a Traditional Korean Food Made from Soybeans (Cheonggukjang)
por: Bang, Man-Seok, et al.
Publicado: (2020)

The probiotic effects of host-associated Bacillus velezensis in diets for hybrid yellow catfish (Pelteobagrus fulvidraco ♀ × Pelteobagrus vachelli ♂)
por: Ji, Zhehui, et al.
Publicado: (2023)

Effects of Cultured Wild-Ginseng Root and Xylitol on Fermentation of Kimchi
por: Lee, Kun-Jong, et al.
Publicado: (2014)

Dietary intake of fermented kimchi prevented colitis-associated cancer
por: Han, Young-Min, et al.
Publicado: (2020)

Effects of salt type on the metabolites and microbial community in kimchi fermentation
por: Lee, Mi-Ai, et al.
Publicado: (2022)

Probiotic BSH Activity and Anti-Obesity Potential of Lactobacillus plantarum Strain TCI378 Isolated from Korean Kimchi
por: Huang, Chu-Han, et al.
Publicado: (2019)

Bacillus velezensis A2 fermentation exerts a protective effect on renal injury induced by Zearalenone in mice
por: Wang, Nan, et al.
Publicado: (2018)

Purification and Characterization of a Fibrinolytic Enzyme from Marine Bacillus velezensis Z01 and Assessment of Its Therapeutic Efficacy In Vivo
por: Zhou, Yuting, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_dhg5fpra1vagrtjnuv9n14e8cv