| Isolation of antifungal bacteria from Japanese fermented soybeans, natto |
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| 作者姓名： | Daichi Murat Sayaka Sawano Tatsuya Ohike Masahiro Okanami Takashi Ano |
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| 作者单位： | Division of Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kinki University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan;Division of Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kinki University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan;Division of Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kinki University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan;Division of Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kinki University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan;Division of Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kinki University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan |
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| 摘 要： | 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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| 关 键 词： | biosurfactant fermented soybeans suppressive bacteria |
Isolation of antifungal bacteria from Japanese fermented soybeans, natto |
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| Daichi Murat,Sayaka Sawano,Tatsuya Ohike,Masahiro Okanami,Takashi Ano.Isolation of antifungal bacteria from Japanese fermented soybeans, natto[J].Journal of Environmental Sciences,2013(S1):S127-S131. |
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| Authors: | Daichi Murat Sayaka Sawano Tatsuya Ohike Masahiro Okanami and Takashi Ano |
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| Institution: | Division of Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kinki University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan;Division of Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kinki University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan;Division of Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kinki University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan;Division of Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kinki University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan;Division of Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kinki University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan |
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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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