Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food

被引：53

作者：

Chettri, Rajen ^{[1
]}

Bhutia, Meera O. ^{[1
]}

Tamang, Jyoti P. ^{[1
]}

机构：

[1] Sikkim Univ, Sch Life Sci, Dept Microbiol, Gangtok, India

来源：

FRONTIERS IN MICROBIOLOGY | 2016年 / 7卷

关键词：

Kinema; Bacillus; fermented soybean; poly-glutamic acid; POLYGLUTAMIC ACID; POLY(GAMMA-GLUTAMIC ACID); SUBTILIS NATTO; BIOSYNTHESIS; MICROORGANISMS; STRAINS; PHYLOGENY; CULTURE;

D O I：

10.3389/fmicb.2016.00971

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Kinema, an ethnic fermented, non-salted and sticky soybean food is consumed in the eastern part of India. The stickiness is one of the best qualities of good kinema preferred by consumers, which is due to the production of poly-gamma-glutamic acid (PGA). Average load of Bacillus in kinema was 10(7) cfu/g and of lactic acid bacteria was 10(3) cfu/g. Bacillus spp. were screened for PGA-production and isolates of lactic acid bacteria were also tested for degradation of PGA. Only Bacillus produced PGA, none of lactic acid bacteria produced PGA. PGA-producing Bacillus spp. were identified by phenotypic characterization and also by 16S rRNA gene sequencing as Bacillus subtilis, B. licheniformis and B. sonorensis.

引用

页数：7

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