T were iso-C 15 : 1 G (19.1 %), iso-C 15 : 0 (13.3 %), iso-C 17 : 0 3-OH (10.0 %) and iso-C 15 : 0 3-OH (7.2 %). The DNA G+C content of strain A73 T was 36.0 mol% and its major

Bacterial strains isolated from fermented foods are gaining significance as they are reported to have antibacterial, antioxidant, and anticancer properties. α-glucosidase is an essential enzyme in carbohydrate digestion and is the target of several anti-diabetic drugs. Tyrosinase catalyzes the rate-limiting reactions of melanin biosynthesis and hence its inhibitors are used as whitening agents. This study aimed to sequence the genome of Bacillus subtilis JNUCC isolated from Galchisokjeot, a traditional Korean fermented food from the Jeju region. It further investigated the potential use of its extract in controlling blood glucose levels and as a whitening agent. The genome of this strain was sequenced using the MiSeq System (Illumina Inc.). Different concentrations of the B. subtilis JNUCC extract were tested for α-glucosidase and tyrosinase inhibition activities, using acarbose and arbutin as controls, respectively. The whole genome sequence of the strain contained 4,170,746 bp with 43.6% GC content, 14 contigs and 4,338 genes. The half maximal inhibitory concentration (IC 50 ) values of the bacterial extract and the control against α-glucosidase were 101.92 μg/mL and 204.58 μg/mL, respectively. The IC 50 values of the bacterial extract and the control against tyrosinase were 669.52 μg/ mL and 79.23 μg/mL, respectively. Our study found that B. subtilis JNUCC extract showed two times higher α-glucosidase inhibitory activity than that of acarbose and the inhibition was concentration dependent. Furthermore, although the tyrosinase inhibitory activity of the extract was weaker than that of arbutin, it was concentration-dependent. Thus, B. subtilis JNUCC has potential applications as an α-glucosidase and tyrosinase inhibitor, and can be used in cosmetic and medicine industries.

Lentibacillus sp. strain JNUCC-1 was isolated from Korean traditionally fermented anchovy sauce. The 16S rRNA sequence of JNUCC-1 showed 95.2% and 95.1% similarity to Lentibacillus populi WD4L-1 T and Virgibacillus siamensis MS3-4 T , respectively, indicating that it is a novel species. The whole-genome sequence, which contains 3,687,469 bp and 3,833 genes in 3 contigs, is reported.Citation Byun H-D, Hyun C-G. 2020. Wholegenome sequencing of Lentibacillus sp. strain JNUCC-1, isolated from fermented anchovy sauce (myeolchi aekjeot). Microbiol Resour