ComQXPA quorum-sensing systems contribute to enhancing the protease activity of Bacillus velezensis DMB05 from fermented soybeans

Bacillus velezensis DMB05, isolated from traditionally fermented soybean, meju, exhibited no protease activity on a TSA plate containing skim milk. To shed light on the genetic background behind this phenotypic non-protease activity, we analyzed the complete genome sequence of strain DMB05 and compa...

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Veröffentlicht in:International journal of food microbiology 2023-09, Vol.401, p.110294-110294, Article 110294
Hauptverfasser: Na, Hong-Eun, Heo, Sojeong, Kim, Tao, Lee, Gawon, Lee, Jong-Hoon, Jeong, Do-Won
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Sprache:eng
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Zusammenfassung:Bacillus velezensis DMB05, isolated from traditionally fermented soybean, meju, exhibited no protease activity on a TSA plate containing skim milk. To shed light on the genetic background behind this phenotypic non-protease activity, we analyzed the complete genome sequence of strain DMB05 and compared it with those of two B. velezensis strains which did exhibit protease activity. Comparative genome analyses showed no significant difference in the kind or number of proteases between the genomes of the three strains and that all strains possessed the degSU two-component system involved in the gene regulation of protease. However, strain DMB05 possessed a truncated comP which is part of the comQXPA operon that regulates the expression of degQ involved in the activation of DegSU. When the entire comQXPA operon derived from DMB06 was introduced into DMB05, the recombinant expressed proteolytic activity. The results of this experimental study provide evidence for the presence of regulatory genes involved in protease activity, one of several important factors involved in fermentation. •B. velezensis strain DMB05 exhibited non-proteolytic activity, strain-specifically.•The non-proteolytic activity of DMB05 was confirmed by genome analysis.•Strain DMB05 possessed a truncated comP for transcription of degQ.•Introducing the comP gene restored the proteolytic activity of DMB05.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2023.110294