1. Isolation of antifungal bacteria from Japanese fermented soybeans, natto.
- Author
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Murata D, Sawano S, Ohike T, Okanami M, and Ano T
- Subjects
- Bacteria genetics, Fusarium physiology, Plants microbiology, RNA, Ribosomal, 16S genetics, Rhizoctonia physiology, Sequence Analysis, RNA, Antifungal Agents isolation & purification, Bacteria isolation & purification, Fermentation, Soy Foods microbiology, Glycine max microbiology
- Abstract
An inhibitory effect of a traditional Japanese fermented food, natto, was found against plant pathogens such as Rhizoctonia solani and Fusarium oxysporum, and the bacteria which showed inhibition were isolated from the natto. Among isolated bacteria, BC-1 and GAc exhibited a strong antagonistic effect in vitro against plant pathogens on an agar medium. The supernatant of bacterial culture also showed strong activity against R. solani, which meant the antimicrobial substances were produced and secreted into the medium. Both of the bacteria were estimated as Bacillus amyloliquefaciens from a partial sequence of the 16s rRNA gene. High performance liquid chromatography analysis clearly showed the production of the lipopeptide antibiotic iturin A by BC-1 and GAc., (Copyright © 2013 The Research Centre for Eco-Environmental Sciences, Chinese Academy of Sciences. Published by Elsevier B.V. All rights reserved.)
- Published
- 2013
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