Phylogeny of γ-polyglutamic acid-producing Bacillus strains isolated from fermented soybean foods manufactured in Asian countries

The Journal of General and Applied Microbiology

Jomkhwan Meerak¹  Mika Miyashita²  Yasuyoshi Nakagawa²  Yusuke Watanabe¹  Hajime Sato²  Haruna Iida¹  Yasutaka Tahara¹ 

[1] Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University;Biological Resource Center (NBRC), Department of Biotechnology, National Institute of Technology and Evaluation

关键词: Bacillus;    fermented soybean foods;    phylogeny;    γ-polyglutamic acid;    rpoB and fus sequences;    16S rDNA sequences;   

DOI  :  10.2323/jgam.53.315

学科分类：微生物学和免疫学

来源: Applied Microbiology, Molecular and Cellulrar Biosciences Research Foundation

【 摘 要 】

Natto-like fermented soybean products are manufactured and consumed in many Asian countries. In this study, we isolated thirty-four Bacillus strains capable of producing γ-polyglutamic acid (PGA) from natto in mountainous areas of South Asia and Southeast Asia and from soils in Japan. To elucidate the phylogeny of these PGA-producing strains, phylogenetic trees based on sequences of 16S rDNA, housekeeping genes of rpoB (RNA polymerase β-subunit) and fus (elongation factor G) were constructed. A phylogenetic tree based on 16S rDNA sequences showed that twenty-one isolates were clustered in the same group of B. subtilis. The other thirteen isolates were located in the cluster of B. amyloliquefaciens. Phylogenetic trees based on the partial sequences of rpoB and fus genes were similar to the phylogeny based on 16S rDNA sequences. The results of the present study indicate that PGA-producing strains isolated from local natto in Asian countries and soil in Japan can be divided into two species, B. subtilis and B. amyloliquefaciens.

【 授权许可】

Unknown