Isolation of antifungal bacteria from Japanese fermented soybeans, natto

Daichi Murata , Sayaka Sawano , Tatsuya Ohike , Masahiro Okanami , Takashi Ano


Received ,Revised , Accepted , Available online March 11, 2014

Volume ,2013,Pages S127-S131

  • Summary
  • References
  • Related Articles
An inhibitory effect of a traditional Japanese fermented food, natto, was found against plant pathogens such as Rhizoctonia solani and Fusarium oxysporum, and the bacteria which showed inhibition were isolated from the natto. Among isolated bacteria, BC-1 and GAc exhibited a strong antagonistic effect in vitro against plant pathogens on an agar medium. The supernatant of bacterial culture also showed strong activity against R. solani, which meant the antimicrobial substances were produced and secreted into the medium. Both of the bacteria were estimated as Bacillus amyloliquefaciens from a partial sequence of the 16s rRNA gene. High performance liquid chromatography analysis clearly showed the production of the lipopeptide antibiotic iturin A by BC-1 and GAc.

Copyright © Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences. Published by Elsevier B.V. and Science Press. All rights reserved.京ICP备05002858号-3