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Understanding the ontogeny and succession of Bacillus velezensis and B. subtilis subsp. subtilis by focusing on kimchi fermentation.

Bacillus subtilis and B. velezensis are frequently isolated from various niches, including fermented foods, water, and soil. Within the Bacillus subtilis group, B. velezensis and B. subtilis subsp. subtilis have received significant attention as biological resources for biotechnology-associated indu... Full description

Journal Title: Scientific reports May 4, 2018, Vol.8(1), p.7045
Main Author: Cho, Min Seok
Other Authors: Jin, Yong Ju , Kang, Bo Kyoung , Park, Yu Kyoung , Kim, Changkug , Park, Dong Suk
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: E-ISSN: 2045-2322 ; DOI: 10.1038/s41598-018-25514-5
Link: http://search.proquest.com/docview/2035246330/?pq-origsite=primo
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title: Understanding the ontogeny and succession of Bacillus velezensis and B. subtilis subsp. subtilis by focusing on kimchi fermentation.
format: Article
creator:
  • Cho, Min Seok
  • Jin, Yong Ju
  • Kang, Bo Kyoung
  • Park, Yu Kyoung
  • Kim, Changkug
  • Park, Dong Suk
subjects:
  • Bacillus–Classification
  • Bacillus Subtilis–Genetics
  • Biological Evolution–Physiology
  • Fermentation–Microbiology
  • Fermented Foods–Methods
  • Food Microbiology–Methods
  • Genome, Bacterial–Methods
  • Genomics–Methods
  • Real-Time Polymerase Chain Reaction–Methods
ispartof: Scientific reports, May 4, 2018, Vol.8(1), p.7045
description: Bacillus subtilis and B. velezensis are frequently isolated from various niches, including fermented foods, water, and soil. Within the Bacillus subtilis group, B. velezensis and B. subtilis subsp. subtilis have received significant attention as biological resources for biotechnology-associated industries. Nevertheless, radical solutions are urgently needed to identify microbes during their ecological succession to accurately confirm their action at the species or subspecies level in diverse environments, such as fermented materials. Thus, in this study, previously published genome data of the B. subtilis group were compared to exploit species- or subspecies-specific genes for use as improved qPCR targets to detect B. velezensis and B. subtilis subsp. subtilis in kimchi samples. In silico analyses of the selected genes and designed primer sequences, in conjunction with SYBR Green real-time PCR, confirmed the robustness of this newly developed assay. Consequently, this study will allow for new insights into the ontogeny and succession of B. velezensis and B. subtilis subsp. subtilis in various niches. Interestingly, in white kimchi without red pepper powder, neither B. subtilis subsp. subtilis nor B. velezensis was detected.
language: eng
source:
identifier: E-ISSN: 2045-2322 ; DOI: 10.1038/s41598-018-25514-5
fulltext: fulltext
issn:
  • 20452322
  • 2045-2322
url: Link


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titleUnderstanding the ontogeny and succession of Bacillus velezensis and B. subtilis subsp. subtilis by focusing on kimchi fermentation.
creatorCho, Min Seok ; Jin, Yong Ju ; Kang, Bo Kyoung ; Park, Yu Kyoung ; Kim, Changkug ; Park, Dong Suk
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ispartofScientific reports, May 4, 2018, Vol.8(1), p.7045
identifierE-ISSN: 2045-2322 ; DOI: 10.1038/s41598-018-25514-5
subjectBacillus–Classification ; Bacillus Subtilis–Genetics ; Biological Evolution–Physiology ; Fermentation–Microbiology ; Fermented Foods–Methods ; Food Microbiology–Methods ; Genome, Bacterial–Methods ; Genomics–Methods ; Real-Time Polymerase Chain Reaction–Methods
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descriptionBacillus subtilis and B. velezensis are frequently isolated from various niches, including fermented foods, water, and soil. Within the Bacillus subtilis group, B. velezensis and B. subtilis subsp. subtilis have received significant attention as biological resources for biotechnology-associated industries. Nevertheless, radical solutions are urgently needed to identify microbes during their ecological succession to accurately confirm their action at the species or subspecies level in diverse environments, such as fermented materials. Thus, in this study, previously published genome data of the B. subtilis group were compared to exploit species- or subspecies-specific genes for use as improved qPCR targets to detect B. velezensis and B. subtilis subsp. subtilis in kimchi samples. In silico analyses of the selected genes and designed primer sequences, in conjunction with SYBR Green real-time PCR, confirmed the robustness of this newly developed assay. Consequently, this study will allow for new insights into the ontogeny and succession of B. velezensis and B. subtilis subsp. subtilis in various niches. Interestingly, in white kimchi without red pepper powder, neither B. subtilis subsp. subtilis nor B. velezensis was detected.
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date2018-05-04