Isolation of antifungal bacteria from Japanese fermented soybeans, natto
Daichi Murata , Sayaka Sawano , Tatsuya Ohike , Masahiro Okanami
,
Takashi Ano
DOI:
Received ,Revised , Accepted , Available online March 11, 2014
Volume ,2013,Pages S127-S131
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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.
