Biotechnological and food synthetic biology potential of platform strain: Bacillus licheniformis

He, Hehe; Yu, Qing; Ding, Zhongyang; Zhang, Liang; Shi, Guiyang; Li, Youran

doi:10.1016/j.synbio.2023.03.008

Cited by 13 publications

(3 citation statements)

References 85 publications

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“…Bacillus licheniformis is a gram-positive bacterium that has high application value due to its simple fermentation conditions, comprehensive enzyme systems, high enzyme production, and food safe characteristics (Li et al 2018b ). Currently, B. licheniformis has been widely used in industry for the production of peptide antibiotics (such as bacitracin and proteins), organic acids, and polymers (such as citric acid, guanosine monophosphate, and polyglutamic acid) (He et al 2023 ; Xiao et al 2023 ), it also has important applications in aquaculture, agriculture, biomedical and pharmaceutical fields. However, the progress in studying B. licheniformis through genetic modification or expanding its industrial applications is still very limited.…”

Section: Introductionmentioning

confidence: 99%

Construction of a bacteriophage-derived recombinase system in Bacillus licheniformis for gene deletion

Xue,

Ma,

Luo

et al. 2023

AMB Expr

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Bacillus licheniformis and its related strains have found extensive applications in diverse industries, agriculture, and medicine. However, the current breeding methods for this strain primarily rely on natural screening and traditional mutagenesis. The limited availability of efficient genetic engineering tools, particularly recombination techniques, has hindered further advancements in its applications. In this study, we conducted a comprehensive investigation to identify and characterize a recombinase, RecT, derived from a Bacillus phage. Remarkably, the recombinase exhibited a 105-fold enhancement in the recombination efficiency of the strain. To facilitate genome editing, we developed a system based on the conditional expression of RecT using a rhamnose-inducible promoter (Prha). The efficacy of this system was evaluated by deleting the amyL gene, which encodes an α-amylase. Our findings revealed that the induction time and concentration of rhamnose, along with the generation time of the strain, significantly influenced the editing efficiency. Optimal conditions for genome editing were determined as follows: the wild-type strain was initially transformed with the genome editing plasmid, followed by cultivation and induction with 1.5% rhamnose for 8 h. Subsequently, the strain was further cultured for an additional 24 h, equivalent to approximately three generations. Consequently, the recombination efficiency reached an impressive 16.67%. This study represents a significant advancement in enhancing the recombination efficiency of B. licheniformis through the utilization of a RecT-based recombination system. Moreover, it provides a highly effective genome editing tool for genetic engineering applications in this strain.

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Section: Introductionmentioning

confidence: 99%

Construction of a bacteriophage-derived recombinase system in Bacillus licheniformis for gene deletion

Xue,

Ma,

Luo

et al. 2023

AMB Expr

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“…isolated from fermented food were applied in industrial products as probiotics. [4][5][6] These bacteria are known to produce spores which, when exposed to the extreme environment, are heat stable and resistant to low pH such as gastric juice. [4][5][6][7][8] Thus, Bacillus spp.…”

Section: Introductionmentioning

confidence: 99%

“…[4][5][6] These bacteria are known to produce spores which, when exposed to the extreme environment, are heat stable and resistant to low pH such as gastric juice. [4][5][6][7][8] Thus, Bacillus spp. have an advantage over other non-spore-forming bacteria because of their ability to survive in extreme environmental conditions such as high temperatures, acidic environments and dry and undernutrition environments.…”

Section: Introductionmentioning

confidence: 99%

Probiotic Properties and Anti-inflammatory Activity of Bacillus spp. Isolated from Ethnically Fermented Soybean

Khongriah,

Maurya,

Kondepudi

et al. 2023

J. Pure Appl. Microbiol.

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Bacillus spp. probiotics used as feed additives can form spores and tolerate the harsh conditions of the human digestive system and are beneficial for the treatment of inflammatory bowel syndrome. Since reports on probiotics and anti-inflammatory properties of Bacillus spp. isolated from the fermented food of Northeast India have not been explored much. The present study focused on Bacillus spp. BN5, AY5, and AN8, possessing these desired properties. In the probiotics study, the isolates were screened for their tolerance to acid and bile salt, auto-aggregation, hydrophobicity, cholesterol assimilation, antibiotic resistance, and antagonistic properties. It was found that these isolates possessed the desirable probiotic traits. The Bacillus spp. culture and their supernatant were also screened for their ability to reduce LPS-induced inflammation in murine macrophage (RAW 264.7) cells. All the Bacillus spp. culture and their supernatant treatments were found to reduced the Nitric oxide (NO) production by LPS-induced cell lines. The supernatant of LPS-induced cell lines were also analyzed to measure the level of inflammatory cytokine production. It was found that the levels of TNF-α, IL-6, and IL-1β were reduced after co-treatment with LPS and Bacillus spp. culture or LPS and Bacillus spp. supernatant. Results suggested that the Bacillus spp. are potential probiotic candidates with anti-inflammatory properties.

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Commercial Probiotics

Singh,

Mal,

Kalra

et al. 2024

Probiotics as Live Biotherapeutics for Veterinary and Human Health, Volume 1

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Biotechnological and food synthetic biology potential of platform strain: Bacillus licheniformis

Cited by 13 publications

References 85 publications

Construction of a bacteriophage-derived recombinase system in Bacillus licheniformis for gene deletion

Construction of a bacteriophage-derived recombinase system in Bacillus licheniformis for gene deletion

Probiotic Properties and Anti-inflammatory Activity of Bacillus spp. Isolated from Ethnically Fermented Soybean

Commercial Probiotics

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