Fermented soybean is one of the traditional foods widely consumed in many Asian countries. Most products（i.e., Natto, Jang, Kinema and Thua nao） are produced mainly by the bacterial activity. This study was performe...Fermented soybean is one of the traditional foods widely consumed in many Asian countries. Most products（i.e., Natto, Jang, Kinema and Thua nao） are produced mainly by the bacterial activity. This study was performed as a part of the program to improve the soybean fermentation, and a use of the co-culture between the bacterium Bacillus subtilis and the fungus Rhizopus oligosporus was selected. For fermentation, the raw soybeans were washed, sterilized by autoclaving, and inoculated with a mixed microbial starter culture of B. subtilis（102 CFU · g-1） and R. oligosporus（102 conidia · g-1）. The Free Amino Acid（FAA） contents were then investigated by using High Performance Liquid Chromatography（HPLC）. The results showed that the amounts of FAAs and essential amino acids in the fermented soybean samples were found at significantly higher concentration when compared to those of the cooked, non-fermented soybean samples（p〈0.05）. These data indicated that an involvement of microbial fermentation helped to accelerate an increase of FAA. The food compositional data were useful as a reference（and/or guidance） for the nutritional value, when compared to other fermented soybeans and related products.展开更多
In this study, two bacilli strains namely S2-3 and S4-5, isolated from Terasi, a traditional fermented seafood product of Indonesia, were studied in terms of their phenotypic and genotypic properties. Both strains are...In this study, two bacilli strains namely S2-3 and S4-5, isolated from Terasi, a traditional fermented seafood product of Indonesia, were studied in terms of their phenotypic and genotypic properties. Both strains are of great interests due to their high proteolytic activity. Initially, they were subjected to morphological determination and a series of biochemical tests. These bacteria were Gram-positive, endospore-forming bacilli. Based on 16S rRNA gene sequence analysis, the identities of the strains S2-3 and S4-5 were confirmed as Bacillus thuringiensis and B. subtilis, respectively. Additionally, the two strains were also evaluated for their antibiogram profiles. It was found that they were susceptible to chloramphenicol, erythromycin, kanamycin, tetracycline and vancomycin and resistant to ampicillin and intermediately susceptible to bacitracin.展开更多
This study aimed to investigate the production of some metabolites （i.e., antibiotics, amylases and cellulases） of terrestrial actinomycetes isolated from medicinal plant rhizosphere soils. Initially, the soil sampl...This study aimed to investigate the production of some metabolites （i.e., antibiotics, amylases and cellulases） of terrestrial actinomycetes isolated from medicinal plant rhizosphere soils. Initially, the soil samples were collected from Camellia sinensis （L） Okuntze., Peuraria mirifca Airy Shaw Suvatabandhua., Ananus comosus Merr., Elephantopus scaber Linn., Orthosiphon grandiforus Bolding., Jatropha multifda Linn. and Senna siamea. To screen and isolate actinomycetes, the soil samples were pretreated by air-drying and subsequent heat incubation. The bacterial isolates exhibiting actinomycetes features were then randomly screened for their production of amylases, cellulases and antibiotics. It was found that 130 isolates （from 136） could produce amylases; 40 （from 107） produced cellulases; and seven （from 45） exhibited antimicrobial activity. The data of this study were preliminary, and yet demonstrated a rich diversity of rhizo-actinomycetes from medicinal plants. Besides, these organisms could be an untapped source for discovering of biotechnologically useful metabolites.展开更多
基金Supported by the Asia Research Centre,Chulalongkorn University(005/2559)Mae Fah Luang University
文摘Fermented soybean is one of the traditional foods widely consumed in many Asian countries. Most products（i.e., Natto, Jang, Kinema and Thua nao） are produced mainly by the bacterial activity. This study was performed as a part of the program to improve the soybean fermentation, and a use of the co-culture between the bacterium Bacillus subtilis and the fungus Rhizopus oligosporus was selected. For fermentation, the raw soybeans were washed, sterilized by autoclaving, and inoculated with a mixed microbial starter culture of B. subtilis（102 CFU · g-1） and R. oligosporus（102 conidia · g-1）. The Free Amino Acid（FAA） contents were then investigated by using High Performance Liquid Chromatography（HPLC）. The results showed that the amounts of FAAs and essential amino acids in the fermented soybean samples were found at significantly higher concentration when compared to those of the cooked, non-fermented soybean samples（p〈0.05）. These data indicated that an involvement of microbial fermentation helped to accelerate an increase of FAA. The food compositional data were useful as a reference（and/or guidance） for the nutritional value, when compared to other fermented soybeans and related products.
基金Supported by Mae Fah Luang University(MFU)(57101010027)
文摘In this study, two bacilli strains namely S2-3 and S4-5, isolated from Terasi, a traditional fermented seafood product of Indonesia, were studied in terms of their phenotypic and genotypic properties. Both strains are of great interests due to their high proteolytic activity. Initially, they were subjected to morphological determination and a series of biochemical tests. These bacteria were Gram-positive, endospore-forming bacilli. Based on 16S rRNA gene sequence analysis, the identities of the strains S2-3 and S4-5 were confirmed as Bacillus thuringiensis and B. subtilis, respectively. Additionally, the two strains were also evaluated for their antibiogram profiles. It was found that they were susceptible to chloramphenicol, erythromycin, kanamycin, tetracycline and vancomycin and resistant to ampicillin and intermediately susceptible to bacitracin.
文摘This study aimed to investigate the production of some metabolites （i.e., antibiotics, amylases and cellulases） of terrestrial actinomycetes isolated from medicinal plant rhizosphere soils. Initially, the soil samples were collected from Camellia sinensis （L） Okuntze., Peuraria mirifca Airy Shaw Suvatabandhua., Ananus comosus Merr., Elephantopus scaber Linn., Orthosiphon grandiforus Bolding., Jatropha multifda Linn. and Senna siamea. To screen and isolate actinomycetes, the soil samples were pretreated by air-drying and subsequent heat incubation. The bacterial isolates exhibiting actinomycetes features were then randomly screened for their production of amylases, cellulases and antibiotics. It was found that 130 isolates （from 136） could produce amylases; 40 （from 107） produced cellulases; and seven （from 45） exhibited antimicrobial activity. The data of this study were preliminary, and yet demonstrated a rich diversity of rhizo-actinomycetes from medicinal plants. Besides, these organisms could be an untapped source for discovering of biotechnologically useful metabolites.
