Isolation and Optimal Fermentation Condition of the Bacillus subtilis Subsp. natto Strain WTC016 for Nattokinase Production

Ju, Shouyong; Cao, Zhilin; Wong, Christina; Liu, Yangyang; Foda, Mohamed F.; Zhang, Zhenyu; Li, Jinshan

doi:10.3390/fermentation5040092

Cited by 36 publications

(23 citation statements)

References 45 publications

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“…1 ). The synthesis of nattokinase requires the oxidative branch and non-oxidative branch of PPP as appropriate precursors for amino acid production, while the production of biomass does not utilize the oxidative branch of PPP [ 60 ]. These results indicate that cell growth and the synthesis of enzymes and γ-PGA follow different paths and do not interfere with each other.…”

Section: Discussionmentioning

confidence: 99%

Study on the mechanism of production of γ-PGA and nattokinase in Bacillus subtilis natto based on RNA-seq analysis

Li¹,

Zhang²,

Li³

et al. 2021

Microb Cell Fact

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Poly-γ-glutamic acid (γ-PGA) and nattokinase (NK) are the main substances produced by Bacillus subtilis natto in solid-state fermentation and have wide application prospects. We found that our strains had higher activity of nattokinase when soybeans were used as substrate to increase the yield of γ-PGA. Commercial production of γ-PGA and nattokinase requires an understanding of the mechanism of co-production. Here, we obtained the maximum γ-PGA yield (358.5 g/kg, w/w) and highest activity of NK during fermentation and analyzed the transcriptome of Bacillus subtilis natto during co-production of γ-PGA and NK. By comparing changes in expression of genes encoding key enzymes and the metabolic pathways associated with the products in genetic engineering, the mechanism of co-production of γ-PGA and nattokinase can be summarized based on RNA-seq analysis. This study firstly provides new insights into the mechanism of co-production of γ-PGA and nattokinase by Bacillus subtilis natto and reveals potential molecular targets to promote the co-production of γ-PGA and nattokinase.

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Section: Discussionmentioning

confidence: 99%

Study on the mechanism of production of γ-PGA and nattokinase in Bacillus subtilis natto based on RNA-seq analysis

Li¹,

Zhang²,

Li³

et al. 2021

Microb Cell Fact

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“…B . subtilis , the second abundant species in pe poke , is one of the major bacterial species in many Asian fermented soybean foods [ 8 , 45 – 47 ]. We also observed B .…”

Section: Discussionmentioning

confidence: 99%

Shotgun sequence-based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar

et al. 2021

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Pe poke is a naturally fermented sticky soybean food of Myanmar. The present study was aimed to profile the whole microbial community structure and their predictive gene functionality of pe poke samples prepared in different fermentation periods viz. 3 day (3ds), 4 days (4ds), 5 days (5ds) and sun-dried sample (Sds). The pH of samples was 7.6 to 8.7, microbial load was 2.1–3.9 x 108 cfu/g with dynamic viscosity of 4.0±1.0 to 8.0±1.0cP. Metataxonomic profile of pe poke samples showed different domains viz. bacteria (99.08%), viruses (0.65%), eukaryota (0.08%), archaea (0.03%) and unclassified sequences (0.16%). Firmicutes (63.78%) was the most abundant phylum followed by Proteobacteria (29.54%) and Bacteroidetes (5.44%). Bacillus thermoamylovorans was significantly abundant in 3ds and 4ds (p<0.05); Ignatzschineria larvae was significantly abundant in 5ds (p<0.05), whereas, Bacillus subtilis was significantly abundant in Sds (p <0.05). A total of 172 species of Bacillus was detected. In minor abundance, the existence of bacteriophages, archaea, and eukaryotes were also detected. Alpha diversity analysis showed the highest Simpson’s diversity index in Sds comparable to other samples. Similarly, a non-parametric Shannon’s diversity index was also highest in Sds. Good’s coverage of 0.99 was observed in all samples. Beta diversity analysis using PCoA showed no significant clustering. Several species were shared between samples and many species were unique to each sample. In KEGG database, a total number of 33 super-pathways and 173 metabolic sub-pathways were annotated from the metagenomic Open Reading Frames. Predictive functional features of pe poke metagenome revealed the genes for the synthesis and metabolism of wide range of bioactive compounds including various essential amino acids, different vitamins, and enzymes. Spearman’s correlation was inferred between the abundant species and functional features.

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“…2). The production of NK requires both the oxidative and non-oxidative branch of the PPP to produce precursors for the appropriate amino acids, while the production of biomass does not utilize the oxidative branch of the PPP (Ju S et al, 2019). These results indicate that cell growth and the synthesis of enzymes and γ-polyglutamic acid follow different paths and do not interfere with each other.…”

Section: Analysis Of γ-Pga Synthase Genesmentioning

confidence: 92%

Study on Mechanism of γ-PGA and Nattokinase Produced by Bacillus Subtilis Natto Based on RNA-Seq Analysis

Li¹,

Zhang²,

Li³

et al. 2020

Preprint

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Poly-γ-glutamic acid (γ-PGA) and nattokinase (NK) are the main substances produced by Bacillus subtilis natto in solid-state fermentation and have wide application prospects. We found that our strains have higher nattokinase activity when soybean is used as a substrate to improve the yield of γ-PGA. Commercial production of γ-PGA and nattokinase requires an understanding of the co-production mechanism. Here, we monitored the metabolites of the fermentation process firstly, analyzed the transcriptome of Bacillus subtilis natto when co-producing γ-PGA and NK, and obtained the maximum γ-PGA yield (11.39 ± 0.38%, w/w) and highest activity of NK during fermentation. By comparing the up-regulated genes and down-regulated genes of key enzymes and product-related metabolic pathways for genetic engineering, the co-production mechanism of γ-PGA and nattokinase can be summarized. This study firstly provides new insights into the co-production mechanism of γ-PGA and nattokinase by Bacillus subtilis natto, and reveals potential molecular targets for promoting the co-production of γ-PGA and nattokinase.

show abstract

Isolation and Optimal Fermentation Condition of the Bacillus subtilis Subsp. natto Strain WTC016 for Nattokinase Production

Cited by 36 publications

References 45 publications

Study on the mechanism of production of γ-PGA and nattokinase in Bacillus subtilis natto based on RNA-seq analysis

Study on the mechanism of production of γ-PGA and nattokinase in Bacillus subtilis natto based on RNA-seq analysis

Shotgun sequence-based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar

Study on Mechanism of γ-PGA and Nattokinase Produced by Bacillus Subtilis Natto Based on RNA-Seq Analysis

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Isolation and Optimal Fermentation Condition of the Bacillus subtilis Subsp. natto Strain WTC016 for Nattokinase Production

Cited by 36 publications

References 45 publications

Study on the mechanism of production of γ-PGA and nattokinase in Bacillus subtilis natto based on RNA-seq analysis

Study on the mechanism of production of γ-PGA and nattokinase in Bacillus subtilis natto based on RNA-seq analysis

Shotgun sequence-based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar

Study on Mechanism of γ-PGA&nbsp;and Nattokinase Produced by Bacillus Subtilis Natto Based on RNA-Seq Analysis

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Study on Mechanism of γ-PGA and Nattokinase Produced by Bacillus Subtilis Natto Based on RNA-Seq Analysis