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CJBV Novel Bacillus velezensis CJBV antifungal composition comprising same

An antibacterial composition, bacillus technology, applied in the direction of medical preparations containing active ingredients, bacteria, microorganisms, etc., can solve problems such as difficult to ferment food, achieve the effect of reducing economic burden, solving ecological damage and toxicity problems

Active Publication Date: 2015-11-25
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, according to the existing reports, there are only reports on the antibacterial activity of bacteriocins against specific microorganisms, and there are no reports on various pathogenic bacteria that cause diseases of various crops and bacterial infections including food poisoning.
Furthermore, Bacillus amyloliquefaciens described in the literature is a bacterium beneficial to the fermentation of sauces in fermented foods. When bacteriocins are applied to fermented soybean foods, it is difficult to think that they are only effective against fungi and bacteria that cause food poisoning. Has a specific activity, so there is a problem that it is difficult to use it directly in fermented food

Method used

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  • CJBV Novel Bacillus velezensis CJBV antifungal composition comprising same
  • CJBV Novel Bacillus velezensis CJBV antifungal composition comprising same
  • CJBV Novel Bacillus velezensis CJBV antifungal composition comprising same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0113] Example 1: Isolation and identification of bacterial strains producing antibacterial substances

[0114] (1) Isolation and screening of strains

[0115] To screen strains with antibacterial activity, Bacillus strains isolated from traditional sauce koji were used. In the soybean fermentation broth, the strain was pre-cultured for 36 hours at a temperature of 37°C. A paper disc with a diameter of 8 mm was placed on a solid agar medium in which pathogenic molds and bacteria causing food poisoning formed lawncells, and then the pre-cultured strains were inoculated. After culturing for 12 hours, strains that simultaneously formed transparent circles against fungi and bacteria around the strains inoculated on the culture medium were selected.

[0116] (2) Identification of strains

[0117] According to the usual methods well known in the industry, the 16SrDNA and gyrA gene sequence analysis of the screened strains was carried out. When performing gene sequence analysis, ...

Embodiment 2

[0119] Embodiment 2: Separation and purification of antibacterial substances

[0120] Experiments were carried out to isolate the antibacterial substances produced by the newly isolated Bacillus sp. CJBV. The process is as figure 1 shown.

[0121] After the strain was inoculated in 400Ml soybean fermentation liquid medium, it was shaken at 200 rpm for 48 hours at a temperature of 37°C. After the culture solution was centrifuged at 8000×g for 20 minutes, the supernatant was obtained and extracted with butanol.

[0122] After the separated extract was evaporated in vacuo, chromatographic analysis was performed using a YMCHPLC column (column) and a C18 gel column (Sep-PakC18 Cartridge). Each fraction was mixed with 80% v / v methanol in a certain ratio for color development, and the fraction with antibacterial activity was isolated and purified therefrom.

[0123] The purified sample was dissolved in methanol solvent, and measured by ESI-MS method to obtain the ultraviolet spe...

Embodiment 3

[0129] Example 3: Antibacterial Activity Test of Fungi and Bacteria That Cause Food Poisoning

[0130] The following antibacterial activity test was carried out to confirm whether the newly isolated Bacillus CJBV has an inhibitory effect on fungi and bacteria that cause food poisoning.

[0131] (1) Antibacterial activity test of yeast and mold (fungi)

[0132] First, tests were carried out to confirm whether the newly isolated Bacillus CJBV was effective against mold—Colletotrichum morbiculare, tomato wilt JCM12575 (Fusariumoxysporumf. Zygosaccharomyces bailii) has antibacterial activity.

[0133] The four kinds of fungi were cultured on potato dextrose agar (PDA; Potatodextroseagar) medium, respectively. Then, after dissolving the butanol extract of the antibacterial composition evaporated in vacuum according to the embodiment 2 in ethanol---the butanol extract of the Bacillus sp. After adding the antibacterial substances in units of 25 μl to the paper discs, incubate at a...

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Abstract

The invention relates to a newly-separated bacillus CJBV (bacillus velezensis CJBV) bacterial strain having a preservation number of KCCM11528p, a spore bacteria mycomycin D type analogue separated from the bacterial strain and an antifungal composition using the same. The newly-separated bacillus CJBV (bacillus velezensis CJBV), spore bacteria mycomycin D type analogue produced by the bacterial strain have anti-bacteria effect on more than one type of fungi and bacteria; and the newly-separated bacillus CJBV (bacillus velezensis CJBV), spore bacteria mycomycin D type analogue produced by the bacterial strain can work as plants, antibacterial agents for crops, foods with antibacterial activity, forge, health-caring foods, quasi drugs and medicines capable of preventing, improving and curing bacteria infected diseases.

Description

technical field [0001] The present invention relates to a novel bacillus CJBV (Bacillus velezensis CJBV) strain having specific antibacterial activity against fungi and bacteria causing food poisoning, an antibacterial composition using a bacillus velezensis D analogue isolated from the strain, and an antibacterial composition containing the bacillus velezensis CJBV The above-mentioned antibacterial composition is a pharmaceutical composition for preventing and treating bacterial infection diseases. Background technique [0002] When fermented soybean food is produced by the conventional method, since it is a food that uses microorganisms, harmful bacteria contained in the microorganisms are very likely to cause food poisoning and put the human body at risk. However, it is difficult to completely kill harmful bacteria such as pathogenic fungi and bacteria that cause food poisoning by common sterilization methods, which produce toxic substances and cause food poisoning. [0...

Claims

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Application Information

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IPC IPC(8): C12N1/20C07K11/02A61K35/742A61P31/04A23L3/3463A23K1/16C12R1/07A23K20/195
CPCY02A50/30A61K35/74A23K20/195C12N1/00C12N1/02C12N1/20C12R2001/07
Inventor 柳炯硕全垠亭姜大翊
Owner CJ CHEILJEDANG CORP
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