Genetic Background behind the Amino Acid Profiles of Fermented Soybeans Produced by Four Bacillus spp.

Genetic Background behind the Amino Acid Profiles of Fermented Soybeans Produced by Four Bacillus spp. J Microbiol Biotechnol. 2021 Jan 22;: Authors: Jang M, Jeong DW, Heo G, Kong H, Kim CT, Lee JH Abstract Strains of four Bacillus spp. were respectively inoculated into sterilized soybeans and the free amino acid profiles of the resulting soybean cultures were analyzed to discern their metabolic traits. After the 30-day cultures, B. licheniformis showed the highest production of serine, threonine, and glutamic acid; B. subtilis exhibited the highest production of alanine, asparagine, glycine, leucine, proline, tryptophan, and lysine. B. velezensis increased the γ-aminobutyric acid (GABA) concentration to >200% of that in the control samples. B. sonorensis produced somewhat similar amino acid profile with B. licheniformis. Comparative genomic analysis of the four Bacillus strains were performed to shed light on the genetic background behind the free amino acid profiles produced by the four Bacillus spp. and showed that genes involved in glutamate and arginine metabolism were not common to the four strains. The genes gadA/B (encoding a glutamate decarboxylase), rocE (amino acid permease), and puuD (γ-glutamyl-γ-aminobutyrate hydrolase) determined GABA production, and their presence was species-specific. B. licheniformis and B. velezensis were respectively shown to have high potential to increase the concentration of glutamic acid...
Source: Journal of Microbiology and Biotechnology - Category: Biotechnology Authors: Tags: J Microbiol Biotechnol Source Type: research