Development of an asporogenic Bacillus licheniformis for the production of keratinase

AIMS: Bacillus licheniformis PWD-1 is a keratin-degrading, spore-forming bacterium isolated from a poultry waste digester. A sporulation-deficient mutant of B. licheniformis PWD-1, named B. licheniformis WBG, was developed and characterized. METHODS AND RESULTS: The mutation was generated using the splicing by overlap extension PCR method (Gene SOEing) to create 256 bp deletion in the spoIIAC gene, which encodes an essential sporulation-specific sigma factor. In vivo gene replacement was accomplished with the use of a temperature-sensitive plasmid that is able to integrate and excise the nucleotide fragment 256 bp from the B. licheniformis chromosome. PCR analysis and DNA sequencing confirmed the spoIIAC gene deletion. Heat-treatment assays and electron microscopy verified the absence of spores. CONCLUSIONS: This asporogenic strain is able to express normal levels of keratinase when compared with its wild-type host. SIGNIFICANCE AND IMPACT OF THE STUDY: In this study, a method of constructing a stable sporulation-defective strain was developed. It can be potentially useful as a tool to generate asporogenic strains of Bacillus that retain their industrial capabilities for production of exoproteases and other exozymes.     

Inhibition of Bacillus licheniformis LMG 19409 from ropy cider by enterocin AS-48

AIMS: To determine the activity of enterocin AS-48 against ropy-forming Bacillus licheniformis from cider. METHODS AND RESULTS: Enterocin AS-48 was tested on B. licheniformis LMG 19409 from ropy cider in MRS-G broth, fresh-made apple juice and in two commercial apple ciders (A and B). Bacillus licheniformis was rapidly inactivated in MRS-G by 0.5 microg ml(-1)AS-48 and in fresh-made apple juice by 3 microg ml(-1). Concentration-dependent inactivation of this bacterium in two commercial apple ciders (A and B) stored at 4, 15 and 30 degrees C for 15 days was also demonstrated. Counts from heat-activated endospores in cider A plus AS-48 decreased very slowly. Application of combined treatments of heat (95 degrees C) and enterocin AS-48 reduced the time required to achieved complete inactivation of intact spores in cider A to 4 min for 6 microg ml(-1) and to 1 min for 12 microg ml(-1). D and z values also decreased as the bacteriocin concentration increased. CONCLUSION: Enterocin AS-48 can inhibit ropy-forming B. licheniformis in apple cider and increase the heat sensitivity of spores. SIGNIFICANCE AND IMPACT OF THE STUDY: Results from this study support the potential use of enterocin AS-48 to control B. licheniformis in apple cider.     

Inhibitory effects of Bacillus probionts on growth and toxin production of Vibrio harveyi pathogens of shrimp

Aim:  To investigate the effects of Bacillus subtilis , Bacillus licheniformis and Bacillus megaterium in terms of toxin and growth of pathogenic Vibrio harveyi .
Methods and Results:  Three Bacillus probionts were isolated from probiotic BZT aquaculture and identified using a 16S rDNA sequence. Growth inhibition assay showed that supernatants from the 24-h culture of three Bacillus species were able to inhibit the growth of V. harveyi (LMG 4044); B. subtilis was the most effective based on the well diffusion method. Results of a liquid culture model showed that B. subtilis was also widely effective in inhibiting three strains of V. harveyi (isolated from Thailand, the Philippines and LMG 4044), and that both B. licheniformis and B. megaterium inhibit the growth of V. harveyi isolated from the Philippines. Moreover, a haemolytic activity assay demonstrated that V. harveyi (IFO 15634) was significantly decreased by the addition of B. licheniformis or B. megaterium supernatant.
Conclusions:  Bacillus subtilis inhibited Vibrio growth, and both B. licheniformis and B. megaterium suppressed haemolytic activity in Vibrio .
Significance and Impact of the Study:  The cell-free supernatants produced by Bacillus probionts inhibit Vibrio disease, and Bacillus probionts might have an influence on Vibrio cell-to-cell communications.     

地衣芽孢杆菌DSM13分泌蛋白信号肽分析

地衣芽孢杆菌是重要的工业微生物,对于其分泌途径及信号肽进行预测和分析,有助于改善影响蛋白分泌的关键因素,高效生产异源蛋白。本研究首次在全基因范围内,利用SignalPv3.0等方法识别了地衣芽孢杆菌DSM13中各种分泌蛋白的信号肽。DSM13信号肽类型包括分泌型Sec信号肽、双精氨酸Tat信号肽、脂蛋白信号肽、IV型纤毛结构信号肽及生物信息素信号肽。同时分析了分泌途径组成,信号肽长度,氨基酸组成,各分泌信号肽特征,与枯草芽孢杆菌的异同以及重要工业酶制剂的分泌途径。该研究对使DSM13成为更有效分泌表达外源蛋白表达系统,具有重要的理论指导意义。     

Detection and characterization of naturally occurring plasmids in Bacillus licheniformis

Twenty-two Bacillus licheniformis strains, freshly isolated from pasture-land, were studied for the presence of plasmid DNA. Among these strains, 14 were shown to harbor one or more plasmids of different size. Southern-hybridization experiments showed a high homology between all plasmids investigated and a 2.2-kb PvuII/HindIII fragment of pBL1, a B. licheniformis plasmid previously isolated. Three fragments of pBL1, including the 2.2-kb PvuII/HindIII region, were cloned into pJH101 vector. The resulting chimeras were able to transform Bacillus subtilis. The fragment with high homology probably contains the region with the replicative functions of plasmids from B. licheniformis species.     

一种基于单交换原理的地衣芽孢杆菌基因敲除方法及应用

目的：基于同源单交换原理构建地衣芽孢杆菌基因快速敲除方法,提高基因敲除效率。方法：以地衣芽孢杆菌（Bacillus licheniformis）20085内切纤维素酶基因celb为拟敲除对象,利用重叠PCR技术将celb基因内约500bp片段与氯霉素抗性基因（Cm^r）相连接,经末端单酶切后电转化至B.licheniformis 20085感受态细胞中,仅通过一次同源单交换,将抗性基因Cm^r插入至celb基因内部,实现目的基因的敲除。结果：经过氯霉素抗性筛选和基因组PCR鉴定,成功获得celb基因缺失菌株B.licheniformis 20085Δcelb;发酵验证结果显示,B.licheniformis 20085Δcelb较原始菌株滤纸崩解能力显著降低,其中发酵60h后内切纤维素酶（CMC酶）活力由1.86U/ml降低至0.50U/ml,表明celb基因在地衣芽孢杆菌降解纤维素的过程中起着重要作用。结论：通过重叠PCR技术结合同源单交换原理能够实现地衣芽孢杆菌目的基因的快速敲除,为该菌株甚至其它微生物提供了一种基因功能快速鉴定的手段。     

酱香型白酒发酵中地衣芽孢杆菌与酿酒酵母的相互作用

【目的】为解析酱香型白酒酿造群体微生物的发酵过程, 研究了酱香型白酒酿造中重要微生物地衣芽孢杆菌与酿酒酵母之间的相互作用, 并对它们之间的作用机制进行初步探讨。【方法】通过地衣芽孢杆菌与酿酒酵母共培养体系的构建, 认识了两者的相互作用, 初步分析了酿酒酵母产生抑制物的分子量, 耐热性及对蛋白酶敏感性等特性。【结果】研究表明, 酿酒酵母发酵造成的酸性环境以及某些代谢物质能够抑制地衣芽孢杆菌的生长, 这些物质分子量大于10 kD, 对热和蛋白酶敏感。【结论】白酒酿造中酿酒酵母通过产酸以及大分子的蛋白质类物质对地衣芽孢杆菌生长形成抑制, 该研究促进了对白酒酿造群体微生物发酵过程的解析。     

产酱香地衣芽孢杆菌CGMCC 3963耐受特征及基于转录组学的耐受机制分析

【目的】地衣芽孢杆菌是茅台酒高温大曲中能产酱香风味物质的主要微生物,对酱香型白酒的酿造具有重要价值。而酱香型白酒的酿造环境具有高渗、高温、酸性、高乙醇胁迫等特征,研究产酱香地衣芽孢杆菌在环境胁迫下的耐受特征有利于认识酱香型白酒的酿造特征。【方法】以一株产酱香地衣芽孢杆菌(Bacillus licheniformis CGMCC 3963)为研究对象,测定其耐渗、耐酸、耐乙醇特征,并从比较转录组学角度系统分析B.licheniformis CGMCC 3963的耐受机制。【结果】B.licheniformis CGMCC 3963在15%的KCl、15%的Na Cl、p H 4.0的酸性环境或6%乙醇浓度下的生长情况明显优于不产酱香的模式菌株B.licheniformis ATCC 14580。转录组比较分析显示B.licheniformis CGMCC 3963中一系列与耐受相关的基因表达有差异。【结论】来源于酿造环境的B.licheniformis CGMCC 3963耐受能力强于B.licheniformis ATCC 14580,一系列与耐受相关的基因表达有差异。编码脯氨酸和甜菜碱等溶质转运、离子外排、钾离子通道蛋白等基因的差异表达,使得高渗胁迫下B.licheniformis CGMCC 3963生长明显优于B.licheniformis ATCC 14580;编码II类热休克蛋白、乙醇脱氢酶、氧化应激、p H动态平衡等相关基因的差异表达,在提高菌株耐受酸性环境能力上起了重要作用;II类及III类热休克基因的高表达对B.licheniformis CGMCC 3963耐乙醇能力起了重要作用。     

Cloning of a thermostable α-amylase gene from Bacillus licheniformis and its expression in Escherichia coli and Bacillus subtilis

Abstract The gene coding for the thermostable α-amylase Bacillus licheniformis has been isolated from a direct shotgun in Escherichia coli using the bacteriophage lambda as a vector. The fragment containing the α-amylase gene has been sub-cloned in pBR322 and its restriction map determined. The α-amylase produced by the E. coli clones retained the thermostability of the B. licheniformis enzyme. Expression and properties of the gene product in E. coli and Bacillus subtilis have been examined.     

地衣芽胞杆菌在植物病害生物防治中的应用

随着对地衣芽胞杆菌研究的不断深入和其杀虫、抗菌、生物降解等多种生物学活性的发现,地衣芽胞杆菌被认为是芽胞杆菌属中最具有生物防治应用价值的菌种之一。本文论述了地衣芽胞杆菌的生物学特性及其防治植物病害的四种主要作用机制,包括竞争、分泌抗菌物质、诱导植物系统抗性和促进植物生长;介绍了地衣芽胞杆菌在水稻、棉花、番茄、芒果、辣椒等多种大田作物和经济果蔬上的应用现状和生物防治效果;并讨论了其在生防应用过程中存在的主要问题,为今后地衣芽胞杆菌在生物防治方面的研究提供理论依据和应用参考。     

Genotypic diversity among Bacillus licheniformis strains from various sources

Bacillus licheniformis is exploited industrially for the production of enzymes and has been shown to exhibit pathogenic properties. Because of these divergent characteristics, questions arise concerning intraspecies diversity. A comparative study by means of combined repetitive polymerase chain reaction, rpoB and gyrA sequencing, 16S rDNA targeted probe analysis, DNA-DNA hybridizations, gelatinase tests and antibiotic susceptibility tests was performed on a set of strains from diverse sources, including strains with pathogenic potential. B. licheniformis was found to consist of two lineages that are distinguished genotypically.     

地衣芽胞杆菌在植物病害生物防治中的应用

随着对地衣芽胞杆菌研究的不断深入和其杀虫、抗菌、生物降解等多种生物学活性的发现,地衣芽胞杆菌被认为是芽胞杆菌属中最具有生物防治应用价值的菌种之一。本文论述了地衣芽胞杆菌的生物学特性及其防治植物病害的四种主要作用机制,包括竞争、分泌抗菌物质、诱导植物系统抗性和促进植物生长;介绍了地衣芽胞杆菌在水稻、棉花、番茄、芒果、辣椒等多种大田作物和经济果蔬上的应用现状和生物防治效果;并讨论了其在生防应用过程中存在的主要问题,为今后地衣芽胞杆菌在生物防治方面的研究提供理论依据和应用参考。     

Genetic diversity and involvement in bread spoilage of Bacillus strains isolated from flour and ropy bread

AIMS: To study Bacillus contamination of wheat flour and ropy bread, to analyse genetic diversity of isolated strains and to evaluate the ability of these strains to produce ropy bread. METHODS AND RESULTS: Classical and molecular methods [16S rDNA sequencing and random amplified polymorphic DNA (RAPD)-PCR] were used to identify and type-isolated strains. The predominant species isolated were Bacillus subtilis and B. licheniformis. RAPD analysis demonstrated that the same sample may harbor different strains. Ten of 15 strains of B. subtilis and four of six strains of B. licheniformis were able to cause rope spoilage of the laboratory-baked bread. CONCLUSION: RAPD typing can be useful in the tracking of Bacillus strains during bakery processing and in the understanding of the role of different Bacillus strains in the rope spoilage of bread. SIGNIFICANCE AND IMPACT OF THE STUDY: The results indicate the variability of Bacillus strains isolated from flour and responsible for rope spoilage of bread.     

地衣芽孢杆菌原生质体的制备、再生及转化研究

目的：提高地衣芽孢杆菌原生质体的产量和形成率,为进一步提高原生质体转化率打下基础。方法：通过酶解法对地衣芽孢杆菌工业生产菌株Bacillus licheniformis303原生质体的制备及再生条件进行了研究。考察了菌体生长状态、溶菌酶浓度、处理时间、渗透压稳定剂和再生培养基等因素对地衣芽孢杆菌原生质体的制备及再生的影响。结果：对数生长后期的菌体,以SMMP作渗透压稳定剂,溶菌酶浓度为100mg/mL,37℃下酶解30min,原生质体生成量可达8×109个/mL;再生培养基选用含1mol/L琥珀酸钠的DM3时,再生率最高可达17%。在此条件下,采用PEG法将游离型质粒pHY-P43-secQ转化宿主菌B.lichenifor-mis303,转化率可达10~15 CFU/μg DNA。     

地衣芽胞杆菌活菌制剂的临床应用进展

整肠生是应用二十多年的地衣芽胞杆菌活菌制剂,已有大量的研究报道其临床有效性和安全性。地衣芽胞杆菌大量分泌种类丰富的消化酶,通过抑制肠道有害菌生长和促进有益菌增殖调节肠道菌群,并产生杆菌肽、地衣素和乙酸等生物活性物质发挥益生作用。本文总结了益生菌的益生特点,并重点分析了芽胞杆菌的益生特点,归纳了整肠生的作用机制与临床研究现状,揭示了其在肝脏疾病、溃疡性结肠炎、肠易激综合征、幽门螺旋杆菌感染以及病毒感染等疾病中的治疗作用,并对整肠生未来的临床应用方向进行了展望。     

Isolation and characterization of Tn917-generated bacitracin deficient mutants of Bacillus licheniformis

Abstract Two Tn917-generated bacitracin deficient mutants of Bacillus licheniformis were isolated. Southern blot analysis of chromosomal DNA extracted from both insertional mutants showed that Tn917 inserted in the vicinity of the gene coding for the enzyme BA2 of the bacitracin synthetase enzyme complex. Measurements of bacitracin synthetase activity in cell-free extracts and positive hybridization signals in the vicinity of the BA2 gene indicate that in both bacitracin deficient mutants Tn917 could be inserted in the BA1 gene or in segments involved in regulation. Thus, it could be possible that the genes for bacitracin synthetase are clustered in the B. licheniformis genome.     

溶剂稳定性蛋白酶产生菌Bacillus licheniformis YP1的发酵优化

溶剂稳定性蛋白酶产生菌Bacillus licheniformis YP1分离自油田土样。考察了碳源、氮源、金属离子等营养因素对YP1菌株发酵产溶剂稳定性蛋白酶的影响。YP1菌株发酵产胞外蛋白酶的最佳碳源为淀粉,果糖、甘露糖和乳糖显著抑制产酶;最佳氮源为酵母膏,干酪素、酵母粉和牛肉膏促进产酶,玉米浆和尿素显著抑制产酶。Mn^2＋可以显著促进酶活,Mg^2＋可以促进产酶,在初步优化的培养条件下,YP1菌株的胞外蛋白酶产量达980U。     

Production of tannase by the immobilized cells of Bacillus licheniformis KBR6 in Ca-alginate beads

AIMS: The present study was aimed at finding the optimal conditions for immobilization of Bacillus licheniformis KBR6 cells in calcium-alginate (Ca-alginate) beads and determining the operational stability during the production of tannin-acyl-hydrolase (tannase) under semicontinous cultivation. METHODS AND RESULTS: The active cells of B. licheniformis KBR6 were immobilized in Ca-alginate and used for the production of tannase. The influence of alginate concentration (5, 10, 20 and 30 g l(-1)) and initial cell loading on enzyme production were studied. The production of tannase increased significantly with increasing alginate concentration and reached a maximum enzyme yield of 0.56 +/- 0.03 U ml(-1) at 20 g l(-1). This was about 1.70-fold higher than that obtained by free cells. The immobilized cells produced tannase consistently over 13 repeated cycles and reached a maximum level at the third cycle. Scanning electron microscope study indicated that the cells in Ca-alginate beads remain in normal shape. CONCLUSIONS: The Ca-alginate entrapment is a promising immobilization method of B. licheniformis KBR6 for repeated tannase production. Tannase production by immobilized cells is superior to that of free cells because it leads to higher volumetric activities within the same period of fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY: This is the first report of tannase production from immobilized bacterial cells. The bacterium under study can produce higher amounts of tannase with respect to other fungal strains within a short cultivation period.