Advances in Biochemistry

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Production of Bacteriocin-like Substances by Bacillus Spp. JY-1 in Soy Whey

Received: 16 October 2019    Accepted: 04 November 2019    Published: 19 November 2019
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Abstract

Soy whey is a by-product from the processing of soybean products, which is generally discarded and considered as waste. In recent years, a large number of bacteriocins produced by bacteria have been described. However, the production of bacteriocins in soy whey has not yet reported. Bacteriocin-like substance producing B. spp JY-1 was isolated from Chinese traditional fermented soybean (douchi) in previous study. In present study, the antimicrobial spectrum, and the effect of enzymes, pH and heat on the antibacterial activity of bacteriocin-like substance produced by B. spp JY-1 were evaluated. Then, the effects of supplement of carbon and nitrogen sources on the production of bacteriocin-like substances in soy whey were also investigated. Results obtained indicated that bacteriocin-like substance in cell-free supernatant of JY-1 exhibited broad inhibitory spectrum both against some food-borne pathogens. The bacteriocin-like substance JY-1 was sensitive to trypsin and pepsin, but stable between pH 2.0-10, and heat resistance (65-105°C). In addition, the production of bacteriocin-like substance JY-1 started at the early exphonential phase and reached its maximum at the stationary phase. The antimicrobial activity of cell-free supernatant of JY-1 cultured in soy whey was observed. The supplement of soluble starch or beef extract in soy whey yielded a higher production of bacteriocin-like substance. The results indicated that the bacteriocin-like substance JY-1 may be a potential candidate for alternative agent to control important food pathogens, and the soy whey has potential for production of bacteriocins.

DOI 10.11648/j.ab.20190703.12
Published in Advances in Biochemistry (Volume 7, Issue 3, September 2019)
Page(s) 65-70
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

B. Spp JY-1, Bacteriocin-like Substance, Antimicrobial Activity, Soy Whey

References
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Author Information
  • Ausnutria Dairy (China) Co., Ltd., Changsha, China

  • College of Food Science and Technology, Hunan Agricultural University, Changsha, China

  • Ausnutria Dairy (China) Co., Ltd., Changsha, China

  • Ausnutria Dairy (China) Co., Ltd., Changsha, China

  • College of Food Science and Technology, Hunan Agricultural University, Changsha, China

  • Ausnutria Dairy (China) Co., Ltd., Changsha, China

  • College of Food Science and Technology, Hunan Agricultural University, Changsha, China

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    Yanchun Zhang, Jingyi Zhou, Lina Pan, Zhiyong Dai, Chengguo Liu, et al. (2019). Production of Bacteriocin-like Substances by Bacillus Spp. JY-1 in Soy Whey. Advances in Biochemistry, 7(3), 65-70. https://doi.org/10.11648/j.ab.20190703.12

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    ACS Style

    Yanchun Zhang; Jingyi Zhou; Lina Pan; Zhiyong Dai; Chengguo Liu, et al. Production of Bacteriocin-like Substances by Bacillus Spp. JY-1 in Soy Whey. Adv. Biochem. 2019, 7(3), 65-70. doi: 10.11648/j.ab.20190703.12

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    AMA Style

    Yanchun Zhang, Jingyi Zhou, Lina Pan, Zhiyong Dai, Chengguo Liu, et al. Production of Bacteriocin-like Substances by Bacillus Spp. JY-1 in Soy Whey. Adv Biochem. 2019;7(3):65-70. doi: 10.11648/j.ab.20190703.12

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  • @article{10.11648/j.ab.20190703.12,
      author = {Yanchun Zhang and Jingyi Zhou and Lina Pan and Zhiyong Dai and Chengguo Liu and Jiaqi Wang and Hui Zhou},
      title = {Production of Bacteriocin-like Substances by Bacillus Spp. JY-1 in Soy Whey},
      journal = {Advances in Biochemistry},
      volume = {7},
      number = {3},
      pages = {65-70},
      doi = {10.11648/j.ab.20190703.12},
      url = {https://doi.org/10.11648/j.ab.20190703.12},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ab.20190703.12},
      abstract = {Soy whey is a by-product from the processing of soybean products, which is generally discarded and considered as waste. In recent years, a large number of bacteriocins produced by bacteria have been described. However, the production of bacteriocins in soy whey has not yet reported. Bacteriocin-like substance producing B. spp JY-1 was isolated from Chinese traditional fermented soybean (douchi) in previous study. In present study, the antimicrobial spectrum, and the effect of enzymes, pH and heat on the antibacterial activity of bacteriocin-like substance produced by B. spp JY-1 were evaluated. Then, the effects of supplement of carbon and nitrogen sources on the production of bacteriocin-like substances in soy whey were also investigated. Results obtained indicated that bacteriocin-like substance in cell-free supernatant of JY-1 exhibited broad inhibitory spectrum both against some food-borne pathogens. The bacteriocin-like substance JY-1 was sensitive to trypsin and pepsin, but stable between pH 2.0-10, and heat resistance (65-105°C). In addition, the production of bacteriocin-like substance JY-1 started at the early exphonential phase and reached its maximum at the stationary phase. The antimicrobial activity of cell-free supernatant of JY-1 cultured in soy whey was observed. The supplement of soluble starch or beef extract in soy whey yielded a higher production of bacteriocin-like substance. The results indicated that the bacteriocin-like substance JY-1 may be a potential candidate for alternative agent to control important food pathogens, and the soy whey has potential for production of bacteriocins.},
     year = {2019}
    }
    

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  • TY  - JOUR
    T1  - Production of Bacteriocin-like Substances by Bacillus Spp. JY-1 in Soy Whey
    AU  - Yanchun Zhang
    AU  - Jingyi Zhou
    AU  - Lina Pan
    AU  - Zhiyong Dai
    AU  - Chengguo Liu
    AU  - Jiaqi Wang
    AU  - Hui Zhou
    Y1  - 2019/11/19
    PY  - 2019
    N1  - https://doi.org/10.11648/j.ab.20190703.12
    DO  - 10.11648/j.ab.20190703.12
    T2  - Advances in Biochemistry
    JF  - Advances in Biochemistry
    JO  - Advances in Biochemistry
    SP  - 65
    EP  - 70
    PB  - Science Publishing Group
    SN  - 2329-0862
    UR  - https://doi.org/10.11648/j.ab.20190703.12
    AB  - Soy whey is a by-product from the processing of soybean products, which is generally discarded and considered as waste. In recent years, a large number of bacteriocins produced by bacteria have been described. However, the production of bacteriocins in soy whey has not yet reported. Bacteriocin-like substance producing B. spp JY-1 was isolated from Chinese traditional fermented soybean (douchi) in previous study. In present study, the antimicrobial spectrum, and the effect of enzymes, pH and heat on the antibacterial activity of bacteriocin-like substance produced by B. spp JY-1 were evaluated. Then, the effects of supplement of carbon and nitrogen sources on the production of bacteriocin-like substances in soy whey were also investigated. Results obtained indicated that bacteriocin-like substance in cell-free supernatant of JY-1 exhibited broad inhibitory spectrum both against some food-borne pathogens. The bacteriocin-like substance JY-1 was sensitive to trypsin and pepsin, but stable between pH 2.0-10, and heat resistance (65-105°C). In addition, the production of bacteriocin-like substance JY-1 started at the early exphonential phase and reached its maximum at the stationary phase. The antimicrobial activity of cell-free supernatant of JY-1 cultured in soy whey was observed. The supplement of soluble starch or beef extract in soy whey yielded a higher production of bacteriocin-like substance. The results indicated that the bacteriocin-like substance JY-1 may be a potential candidate for alternative agent to control important food pathogens, and the soy whey has potential for production of bacteriocins.
    VL  - 7
    IS  - 3
    ER  - 

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