Isolation of antifungal bacteria from Japanese fermented soybeans,natto |
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Authors: | Daichi Murata Sayaka Sawano Tatsuya Ohike Masahiro Okanami Takashi Ano |
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Institution: | 1. Biological Sciences Institute, University of Pernambuco (ICB/UPE), Recife, Brazil;2. Max Planck Institute for Experimental Medicine, Göttingen, Germany;3. Institute of Chemistry and Biotechnology, Federal University of Alagoas, Maceio, Brazil;4. Department of Virology, Aggeu Magalhães Institute (IAM/FIOCRUZ Pernambuco), Recife, Brazil |
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Abstract: | An inhibitory effect of a traditional Japanese fermented food, natto, was found against plant pathogens such as Rhizoctonia solani and Fusarium oxysporum, and the bacteria which showed inhibition were isolated from the natto. Among isolated bacteria, BC-1 and GAc exhibited a strong antagonistic effect in vitro against plant pathogens on an agar medium. The supernatant of bacterial culture also showed strong activity against R. solani, which meant the antimicrobial substances were produced and secreted into the medium. Both of the bacteria were estimated as Bacillus amyloliquefaciens from a partial sequence of the 16s rRNA gene. High performance liquid chromatography analysis clearly showed the production of the lipopeptide antibiotic iturin A by BC-1 and GAc. |
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Keywords: | biosurfactant fermented soybeans suppressive bacteria |
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