Unrelatedness of
            <i>Bacillus amyloliquefaciens</i>
            and
            <i>Bacillus subtilis</i>

Welker, N. E.; Campbell, L. Leon

doi:10.1128/jb.94.4.1124-1130.1967

Cited by 147 publications

(40 citation statements)

References 23 publications

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“…This species is described as being unable to grow anaerobically (Slepecky and Hemphill 1981), but groups III and IV grew anaerobically. Bacillus amyloliquefaciens has been isolated from industrial amylase fermentations (Priest et al 1987) and soil (Fukumoto 1943), and many strains of this species have high amylolytic activity (Welker and Champbell 1967). This species is also known as a contaminant of soya sauce (Shoyu) and although it is the most dominant bacillus bacterium in the 'Koji' (mould culture starter) of 'Shoyu' it has resulted in the depreciation of 'Shoyu' (Takazane et al 1998a,b).…”

Section: Iii-vi: B Amyloliquefaciensmentioning

confidence: 99%

Time series analysis of aerobic bacterial flora during Miso fermentation

Onda¹,

Yanagida²,

Tsuji³

et al. 2003

Lett Appl Microbiol

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Aims: This article reports a microbiological study of aerobic mesophilic bacteria that are present during the fermentation process of Miso. Methods and Results: Aerobic bacteria were enumerated and isolated from Miso during fermentation and divided into nine groups using traditional phenotypic tests. The strains were identified by biochemical analysis and 16S rRNA sequence analysis. They were identified as Bacillus subtilis, B. amyloliquefaciens, Kocuria kristinae, Staphylococcus gallinarum and S. kloosii. All strains were sensitive to the bacteriocins produced by the lactic acid bacteria isolated from Miso. Conclusions:The dominant species among the undesirable species throughout the fermentation process were B. subtilis and B. amyloliquefaciens. It is suggested that bacteriocin-producing lactic acid bacteria are effective in the growth prevention of aerobic bacteria in Miso. Significance and Impact of the Study: This study has provided useful information for controlling of bacterial flora during Miso fermentation.

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Section: Iii-vi: B Amyloliquefaciensmentioning

confidence: 99%

Time series analysis of aerobic bacterial flora during Miso fermentation

Onda¹,

Yanagida²,

Tsuji³

et al. 2003

Lett Appl Microbiol

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“…14) was 2.0. As the average GC content of B. subtilis DNA (43.1%, calculated from values given by MacDonald and MacDonald, 1962;Dubnau et al, 1965;and Welker and Campbell, 1967) is similar to that (42.9%) for C. acanthocephali kDNA (Table I), correction for base composition is unnecessary.…”

Section: Sequence Complexity Of C Acanthocephali Kdnamentioning

confidence: 99%

Physicochemical properties of kinetoplast DNA from Crithidia acanthocephali. Crithidia luciliae, and Trypanosoma lewisi.

Fouts¹,

Manning²,

Wolstenholme³

1975

The Journal of Cell Biology

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The protozoa Crithidia and Trypanosoma contain within a mitochondrion a mass of DNA known as kinetoplast DNA (kDNA) which consists mainly of an association of thousands of small circular molecules of similar size held together by topological interlocking. Using kDNA from Crithidia acanthocephali, Crithidia luciliae, and Trypanosoma lewisi, physicochemical studies have been carried out with intact associations and with fractions of covalently closed single circular molecules, and of open single circular and unit length linear molecules obtained from kDNA associations by sonication, sucrose sedimentation, and cesium chloride-ethidium bromide equilibrium centrifugation. Buoyant density analyses failed to provide evidence for base composition heterogeneity among kDNA molecules within a species. The complementary nucleotide strands of kDNA molecules of all three species had distinct buoyant densities in both alkaline and neutral cesium chloride. For C. acanthocephali kDNA, these buoyant density differences were shown to be a reflection of differences in base composition between the complementary nucleotide strands. The molar ratios of adenine: thymine:guanine:cytosine, obtained from deoxyribonucleotide analyses were 16.8:41.0:28.1:14.1 for the heavy strand and 41.6:16.6:12.8:29.0 for the light strand.Covalently closed single circular molecules of C. acanthocephali (as well as intact kDNA associations of C. acanthocephali and T. lewisi) formed a single band in alkaline cesium chloride gradients, indicating their component nucleotide strands to be alkaline insensitive. Data from buoyant density, base composition, and thermal melting analyses suggested that minor bases are either rare or absent in Crithidia kDNA. The kinetics of renaturation of 3~p labeled C. acanthocephali kDNA measured using hydroxyapatite chromatography were consistent with at least 70% of the circular molecules of this DNA having the same nucleotide sequence. Evidence for sequence homologies among the kDNAs of all three species was obtained from buoyant density analyses of DNA in annealed mixtures containing one component kDNA strand from each of two species.Members of an order of protozoa, the kinetoplas-the presence of a DNA of high structural complextida (Honigberg et al., 1964), are distinguished by ity known as kinetoplast DNA (kDNA) which is 378

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“…subtilis SAC, B. subtilis NAT, and B. subtilis, respectively. B. amyloliquefaciens is more distantly related to B. subtilis Marburg and secretes large amounts of liquefying a-amylase (286,332,348). Traditionally, a-amylase and the cyclodextrin glucosyltransferase of B. macerans were thought to be the only starch-degrading enzymes produced by the bacilli, but recently (3-amylases (119,199,261,295) and a-1,6-hydrolyzing, starch-debranching enzymes (104,234,322,323) have been detected in various species.…”

Section: Introductionmentioning

confidence: 99%