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Fermentation
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Bacillus Species and Enzymes
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Bacillus Species and Enzymes

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".

Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 11888

Special Issue Editor

Prof. Dr. Yihan Liu

E-Mail Website
Guest Editor
College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
Interests: biocatalysis; enzyme engineering; fermentation engineering; industrial microbiology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Gram-positive bacteria of the genus Bacillus are well established industrial microorganisms for the production of enzymes due to their strong capability of protein secretion, being generally regarded as safe organism, non-biased codon usage, well identified biochemical and physiological characteristics, high amenability for molecular operation, rapid growth rate and suitability for large-scale industrial fermentation. In recent decades, many strategies have been used to improve protein expression levels in Bacillus species. These studies have resulted in a basic understanding for efficient protein production, and have provided plentiful information for enhancing its capability of protein production.

The goal of this Special Issue is to publish both recent innovative research results, as well as review papers on the production of enzymes by Bacillus species. Review and research papers on development of novel enzymes are also of interest.

Prof. Dr. Yihan Liu
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • genome-editing methods for Bacillus species
  • modification of Bacillus species host strains
  • protein translocation and folding
  • secretory pathway and signal peptides
  • extracellular/intracellular chaperones
  • fermentation process control of enzymes
  • high-level expression of enzymes
  • mining and evolution of enzymes
  • application of enzymes

Published Papers (5 papers)

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Research

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18 pages, 2029 KiB  
Article
Screening and Production of Industrially Relevant Enzymes by Bacillus paranthracis Strain MHDS3, a Potential Probiotic
by Musundwa Locardia Tshisikhawe, Mamonokane Olga Diale, Adrian Mark Abrahams and Mahloro Hope Serepa-Dlamini
Fermentation 2023, 9(11), 938; https://doi.org/10.3390/fermentation9110938 - 28 Oct 2023
Viewed by 1628
Abstract
The digestive process and intestinal protein absorption are influenced by a variety of factors. Due to their numerous health advantages, including potential favorable effects on protein digestion and absorption, probiotics have gained increased attention in recent years. Probiotics can control the intestinal microflora, [...] Read more.
The digestive process and intestinal protein absorption are influenced by a variety of factors. Due to their numerous health advantages, including potential favorable effects on protein digestion and absorption, probiotics have gained increased attention in recent years. Probiotics can control the intestinal microflora, which in turn affects the intestinal bacteria responsible for proteolysis. Additionally, certain probiotics can release exoenzymes that aid in the digestion of proteins and others can stimulate the host’s digestive protease and peptidase activity. By boosting transport and enhancing the epithelium’s capacity for absorption, probiotics can also improve the absorption of tiny peptides and amino acids as well as lessen detrimental protein fermentation, which lowers the toxicity of metabolites. The present study explored the production of enzymes by Bacillus paranthracis strain MHDS3, a probiotic candidate isolated from Pellaea calomelanos. Bacillus paranthracis displayed enzyme activities of amylase (31,788.59 IU), cellulase (4487.486 IU), and pectinase (13.98986 IU) through submerged fermentation. The CAZyme analysis of B. paranthracis revealed 16 CAZyme gene clusters associated with cellulose, amylase, and pectinase activity. Thus, B. paranthracis is a promising probiotic strain that can produce enzymes with biotechnological applications. Full article
(This article belongs to the Special Issue Bacillus Species and Enzymes)
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19 pages, 2361 KiB  
Article
Hydrolase Activities of Sourdough Microorganisms
by Ingrid Teixeira Akamine, Felipe R. P. Mansoldo, Verônica S. Cardoso, Edilma Paraguai de Souza Dias and Alane Beatriz Vermelho
Fermentation 2023, 9(8), 703; https://doi.org/10.3390/fermentation9080703 - 26 Jul 2023
Cited by 2 | Viewed by 1347
Abstract
Sourdough is renowned for improving bakery products’ nutritional and quality characteristics through the enzymes produced by its microbiota. Among the enzymatic framework present in sourdough fermentation, amylase, cellulase, and peptidase are responsible for many of the properties valued in sourdough products. Furthermore, there [...] Read more.
Sourdough is renowned for improving bakery products’ nutritional and quality characteristics through the enzymes produced by its microbiota. Among the enzymatic framework present in sourdough fermentation, amylase, cellulase, and peptidase are responsible for many of the properties valued in sourdough products. Furthermore, there is an increasing concern regarding the allergenic potential of gluten, which motivates the investigation of enzymatic gluten hydrolysis. This study aimed to select probiotics, isolate and identify microorganisms from sourdough, and assess their amylase, cellulase, and peptidase profiles. Additionally, a rapid screening method was developed for gluten and wheat flour hydrolysis, and gluten zymography and enzymography were performed. As a result, 18 microorganisms were isolated from sourdough and identified. The probiotic Bacillus licheniformis LMG-S 28935, and three microorganisms isolated from sourdough, the Limosilactobacillus fermentum, Pediococcus pentosaceus, and Saccharomyces cerevisiae, completed the profile of analyzed hydrolases and presented the capacity to hydrolyze gluten. These findings contribute to a better understanding of sourdough microorganisms’ hydrolase activities in the bakery science and technology field. In addition, an efficient, fast, and economical method for screening extracellular glutenase, produced by microorganisms, was applied. To our knowledge, it was the first time that amylase, cellulase, and peptidase activities were assessed from sourdough microorganisms. Full article
(This article belongs to the Special Issue Bacillus Species and Enzymes)
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12 pages, 2701 KiB  
Article
Overexpression of a Thermostable α-Amylase through Genome Integration in Bacillus subtilis
by Yifan Yang, Xiaoping Fu, Xingya Zhao, Jianyong Xu, Yihan Liu, Hongchen Zheng, Wenqin Bai and Hui Song
Fermentation 2023, 9(2), 139; https://doi.org/10.3390/fermentation9020139 - 31 Jan 2023
Cited by 2 | Viewed by 1747
Abstract
A carbohydrate binding module 68 (CBM68) of pullulanase from Anoxybacillus sp. LM18-11 was used to enhance the secretory expression of a thermostable α-amylase (BLA702) in Bacillus subtilis, through an atypical secretion pathway. The extracellular activity of BLA702 guided by CBM68 was 1248 [...] Read more.
A carbohydrate binding module 68 (CBM68) of pullulanase from Anoxybacillus sp. LM18-11 was used to enhance the secretory expression of a thermostable α-amylase (BLA702) in Bacillus subtilis, through an atypical secretion pathway. The extracellular activity of BLA702 guided by CBM68 was 1248 U/mL, which was 12.6 and 7.2 times higher than that of BLA702 guided by its original signal peptide and the endogenous signal peptide LipA, respectively. A single gene knockout strain library containing 51 genes encoding macromolecular transporters was constructed to detect the effect of each transporter on the secretory expression of CBM68-BLA702. The gene knockout strain 0127 increased the extracellular amylase activity by 2.5 times. On this basis, an engineered strain B. subtilis 0127 (AmyE::BLA702-NprB::CBM68-BLA702-PrsA) was constructed by integrating BLA702 and CBM68-BLA702 at the AmyE and NprB sites in the genome of B. subtilis 0127, respectively. The molecular chaperone PrsA was overexpressed, to reduce the inclusion body formation of the recombinant enzymes. The highest extracellular amylase activity produced by B. subtilis 0127 (AmyE::BLA702-NprB::CBM68-BLA702-PrsA) was 3745.7 U/mL, which was a little lower than that (3825.4 U/mL) of B. subtilis 0127 (pMAC68-BLA702), but showing a better stability of passage. This newly constructed strain has potential for the industrial production of BLA702. Full article
(This article belongs to the Special Issue Bacillus Species and Enzymes)
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15 pages, 2360 KiB  
Article
Involvement of Cytochrome P450 in Organic-Solvent Tolerant Bacillus subtilis GRSW1-B1 in Vanillin Production via Ferulic Acid Metabolism
by Panaya Kotchaplai, Jedsadakorn Ninrat, Gumpanat Mahipant and Alisa S. Vangnai
Fermentation 2022, 8(10), 508; https://doi.org/10.3390/fermentation8100508 - 02 Oct 2022
Cited by 1 | Viewed by 2102
Abstract
The detection of vanillin during the metabolism of ferulic acid by several Bacillus strains has been reported; however, its occurrence is not yet understood. Herein, the potential enzymes involved in vanillin production during ferulic acid metabolism in the previously reported butanol-tolerant Bacillus subtilis [...] Read more.
The detection of vanillin during the metabolism of ferulic acid by several Bacillus strains has been reported; however, its occurrence is not yet understood. Herein, the potential enzymes involved in vanillin production during ferulic acid metabolism in the previously reported butanol-tolerant Bacillus subtilis strain GRSW1-B1 were explored. The recombinant E. coli cells that overexpressed phenolic acid decarboxylase (PadC) rapidly converted ferulic acid to 4-vinylguaiacol. The detection of vanillin was concurrent with a decrease in 4-vinylguaiacol. In addition, the reversible abiotic conversion of 4-vinylguaiacol and apocynol was observed. The overexpression of CypD, a Bacillus P450, resulted in notable production of vanillin. The two-step conversion of ferulic acid yielded 145 μM over 72 h at pH 9. Vanillin yields of approximately 258 μM and 212 μM were obtained from ferulic acid metabolism by recombinant E. coli coexpressing PadC and CypD after conversion for 72 h, at pH 9 and 10, respectively. Several possibilities that underlie the production of vanillin were discussed. This information is useful for understanding ferulic acid metabolism by Bacillus strains and for further improving this strain as a host for the production of valuable compounds from biomass. Full article
(This article belongs to the Special Issue Bacillus Species and Enzymes)
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Review

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17 pages, 1341 KiB  
Review
The Role and Significance of Bacillus and Lactobacillus Species in Thai Fermented Foods
by Bhagavathi Sundaram Sivamaruthi, Karthikeyan Alagarsamy, Natarajan Suganthy, Subramanian Thangaleela, Periyanaina Kesika and Chaiyavat Chaiyasut
Fermentation 2022, 8(11), 635; https://doi.org/10.3390/fermentation8110635 - 12 Nov 2022
Cited by 5 | Viewed by 3812
Abstract
Fermented foods (FFs) are prepared through controlled or spontaneous microbial growth, promoting the conversion of complex food components by microbial enzymatic action. FFs are common in the cuisine of Southeast Asian countries. Furthermore, FFs have recently become popular worldwide, due to their proposed [...] Read more.
Fermented foods (FFs) are prepared through controlled or spontaneous microbial growth, promoting the conversion of complex food components by microbial enzymatic action. FFs are common in the cuisine of Southeast Asian countries. Furthermore, FFs have recently become popular worldwide, due to their proposed and proven beneficial health effects. The microbes present in FFs affect the quality, taste, and flavor of the food. Thailand is famous for its versatile range of foods, especially FFs. Fermented beans, fish, meat, sausages, vegetables, and fruits are commonly consumed in Thailand. Thai fermented foods (TFFs) are a key source of bioactive micro-organisms and molecules, and several studies have detailed the isolation, identification, and characterization of potent microbial strains from TFFs; however, a detailed literature review of Bacillus and Lactobacillus species in TFFs is not available. Therefore, in this review, we summarize the available information on representative TFFs, as well as Bacillus and Lactobacillus species in TFFs and their bioactive properties. Full article
(This article belongs to the Special Issue Bacillus Species and Enzymes)
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