Eugenol induced inhibition of extracellular enzyme production by Bacillus subtilis
Eugenol, the major essential oil of clove, in sublethal concentrations (0.02-0.03%, v/v) inhibited the production of alpha-amylase, protease, and subtilisin by Bacillus subtilis in laboratory media. Microscopic observations revealed that at these eugenol concentrations, B. subtilis cells appeared sw...
Gespeichert in:
| Veröffentlicht in: | Journal of food protection 1989-06, Vol.52 (6), p.399-403 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 403 |
|---|---|
| container_issue | 6 |
| container_start_page | 399 |
| container_title | Journal of food protection |
| container_volume | 52 |
| creator | THOROSKI, J BLANK, G BILIADERIS, C |
| description | Eugenol, the major essential oil of clove, in sublethal concentrations (0.02-0.03%, v/v) inhibited the production of alpha-amylase, protease, and subtilisin by Bacillus subtilis in laboratory media. Microscopic observations revealed that at these eugenol concentrations, B. subtilis cells appeared swollen and distorted and/or appeared as very long and thin filaments (> 100 μm). Of 20 amino acids investigated, only L-glutamic or L-aspartic acid (>5.0 mg/ml) prevented such morphogenic distortions when added to eugenol-containing media before inoculation. Addition of these amino acids also resulted in an increase in biomass and protease production. In contrast, the addition of serine (> 1.0 mg/ml) enhanced filamentous growth but reduced the production of protease and subtilisin. |
| doi_str_mv | 10.4315/0362-028X-52.6.399 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2211944171</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2211944171</sourcerecordid><originalsourceid>FETCH-LOGICAL-c306t-3b3286731494ae1a790a10eb3b574cbe7da43df17b9d6f1573ca138fc73ea1263</originalsourceid><addsrcrecordid>eNo9kEtLAzEUhYMotlb_gAuZhQs3U5PcmWSy1FIfUBBEwV1IMhmNzKMmM2D99WZs7eos7ncOlw-hc4LnGZD8GgOjKabFW5rTOZuDEAdoSkSWpQILfoime2CCTkL4xBhTQdkxmgDBGKgopuh5ObzbtqsT15aDsWXMD6dd77o26arEfvdeGVvXQ618YtufTWOTte8i-4foTXKrjIv3kIRB96524RQdVaoO9myXM_R6t3xZPKSrp_vHxc0qNYBZn4IGWjAOJBOZskRxgRXBVoPOeWa05aXKoKwI16JkFck5GEWgqAwHqwhlMENX2934z9dgQy8bF8ZfVWu7IUhKySiDcBJRukWN70LwtpJr7xrlN5JgObqUoyo5qpI5lUxGl7F0sdsfdGPLfeVfXgQud4AKRtWVV61xYc9xyouMEvgF8rF80g</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2211944171</pqid></control><display><type>article</type><title>Eugenol induced inhibition of extracellular enzyme production by Bacillus subtilis</title><source>EZB-FREE-00999 freely available EZB journals</source><source>Alma/SFX Local Collection</source><creator>THOROSKI, J ; BLANK, G ; BILIADERIS, C</creator><creatorcontrib>THOROSKI, J ; BLANK, G ; BILIADERIS, C</creatorcontrib><description>Eugenol, the major essential oil of clove, in sublethal concentrations (0.02-0.03%, v/v) inhibited the production of alpha-amylase, protease, and subtilisin by Bacillus subtilis in laboratory media. Microscopic observations revealed that at these eugenol concentrations, B. subtilis cells appeared swollen and distorted and/or appeared as very long and thin filaments (> 100 μm). Of 20 amino acids investigated, only L-glutamic or L-aspartic acid (>5.0 mg/ml) prevented such morphogenic distortions when added to eugenol-containing media before inoculation. Addition of these amino acids also resulted in an increase in biomass and protease production. In contrast, the addition of serine (> 1.0 mg/ml) enhanced filamentous growth but reduced the production of protease and subtilisin.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-52.6.399</identifier><identifier>PMID: 31003298</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>Aroma and flavouring agent industries ; Biological and medical sciences ; Food industries ; Fundamental and applied biological sciences. Psychology</subject><ispartof>Journal of food protection, 1989-06, Vol.52 (6), p.399-403</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c306t-3b3286731494ae1a790a10eb3b574cbe7da43df17b9d6f1573ca138fc73ea1263</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=7278421$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31003298$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>THOROSKI, J</creatorcontrib><creatorcontrib>BLANK, G</creatorcontrib><creatorcontrib>BILIADERIS, C</creatorcontrib><title>Eugenol induced inhibition of extracellular enzyme production by Bacillus subtilis</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Eugenol, the major essential oil of clove, in sublethal concentrations (0.02-0.03%, v/v) inhibited the production of alpha-amylase, protease, and subtilisin by Bacillus subtilis in laboratory media. Microscopic observations revealed that at these eugenol concentrations, B. subtilis cells appeared swollen and distorted and/or appeared as very long and thin filaments (> 100 μm). Of 20 amino acids investigated, only L-glutamic or L-aspartic acid (>5.0 mg/ml) prevented such morphogenic distortions when added to eugenol-containing media before inoculation. Addition of these amino acids also resulted in an increase in biomass and protease production. In contrast, the addition of serine (> 1.0 mg/ml) enhanced filamentous growth but reduced the production of protease and subtilisin.</description><subject>Aroma and flavouring agent industries</subject><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1989</creationdate><recordtype>article</recordtype><recordid>eNo9kEtLAzEUhYMotlb_gAuZhQs3U5PcmWSy1FIfUBBEwV1IMhmNzKMmM2D99WZs7eos7ncOlw-hc4LnGZD8GgOjKabFW5rTOZuDEAdoSkSWpQILfoime2CCTkL4xBhTQdkxmgDBGKgopuh5ObzbtqsT15aDsWXMD6dd77o26arEfvdeGVvXQ618YtufTWOTte8i-4foTXKrjIv3kIRB96524RQdVaoO9myXM_R6t3xZPKSrp_vHxc0qNYBZn4IGWjAOJBOZskRxgRXBVoPOeWa05aXKoKwI16JkFck5GEWgqAwHqwhlMENX2934z9dgQy8bF8ZfVWu7IUhKySiDcBJRukWN70LwtpJr7xrlN5JgObqUoyo5qpI5lUxGl7F0sdsfdGPLfeVfXgQud4AKRtWVV61xYc9xyouMEvgF8rF80g</recordid><startdate>19890601</startdate><enddate>19890601</enddate><creator>THOROSKI, J</creator><creator>BLANK, G</creator><creator>BILIADERIS, C</creator><general>International Association of Milk, Food and Environmental Sanitarians</general><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19890601</creationdate><title>Eugenol induced inhibition of extracellular enzyme production by Bacillus subtilis</title><author>THOROSKI, J ; BLANK, G ; BILIADERIS, C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c306t-3b3286731494ae1a790a10eb3b574cbe7da43df17b9d6f1573ca138fc73ea1263</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1989</creationdate><topic>Aroma and flavouring agent industries</topic><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>THOROSKI, J</creatorcontrib><creatorcontrib>BLANK, G</creatorcontrib><creatorcontrib>BILIADERIS, C</creatorcontrib><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>THOROSKI, J</au><au>BLANK, G</au><au>BILIADERIS, C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Eugenol induced inhibition of extracellular enzyme production by Bacillus subtilis</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>1989-06-01</date><risdate>1989</risdate><volume>52</volume><issue>6</issue><spage>399</spage><epage>403</epage><pages>399-403</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Eugenol, the major essential oil of clove, in sublethal concentrations (0.02-0.03%, v/v) inhibited the production of alpha-amylase, protease, and subtilisin by Bacillus subtilis in laboratory media. Microscopic observations revealed that at these eugenol concentrations, B. subtilis cells appeared swollen and distorted and/or appeared as very long and thin filaments (> 100 μm). Of 20 amino acids investigated, only L-glutamic or L-aspartic acid (>5.0 mg/ml) prevented such morphogenic distortions when added to eugenol-containing media before inoculation. Addition of these amino acids also resulted in an increase in biomass and protease production. In contrast, the addition of serine (> 1.0 mg/ml) enhanced filamentous growth but reduced the production of protease and subtilisin.</abstract><cop>Des Moines, IA</cop><pub>International Association of Milk, Food and Environmental Sanitarians</pub><pmid>31003298</pmid><doi>10.4315/0362-028X-52.6.399</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0362-028X |
| ispartof | Journal of food protection, 1989-06, Vol.52 (6), p.399-403 |
| issn | 0362-028X 1944-9097 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2211944171 |
| source | EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | Aroma and flavouring agent industries Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology |
| title | Eugenol induced inhibition of extracellular enzyme production by Bacillus subtilis |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-21T19%3A43%3A19IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Eugenol%20induced%20inhibition%20of%20extracellular%20enzyme%20production%20by%20Bacillus%20subtilis&rft.jtitle=Journal%20of%20food%20protection&rft.au=THOROSKI,%20J&rft.date=1989-06-01&rft.volume=52&rft.issue=6&rft.spage=399&rft.epage=403&rft.pages=399-403&rft.issn=0362-028X&rft.eissn=1944-9097&rft.coden=JFPRDR&rft_id=info:doi/10.4315/0362-028X-52.6.399&rft_dat=%3Cproquest_cross%3E2211944171%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2211944171&rft_id=info:pmid/31003298&rfr_iscdi=true |