Stress‐Induced Response and Adaptation Mechanisms in Bacillus licheniformis PSKA1 Exposed With Abiotic and Antibiotic Stresses

Journal of Basic Microbiology, Год журнала: 2025, Номер unknown

Опубликована: Фев. 2, 2025

ABSTRACT Soil ecosystems consist of diverse microbial communities with great potential for ecological and biotechnological applications. These encounter various abiotic stresses, which expedite the activation transient overexpression heat shock proteins (HSPs). In present study, a soil bacterium was isolated identified as Bacillus licheniformis strain PSK.A1, its growth parameters were optimized before exposing it to heat, salt, pH, antibiotic stress conditions. Comparative protein expression analyzed using SDS‐PAGE, stabilization via aggregation assays, survival through single spot dilution colony‐counting methods under The pre‐treatment short dosage showed endured overall tolerance lethal conditions, evidenced by moderately enhanced total soluble intracellular content, better stabilization, comparatively over‐expressed HSPs, relatively cell survival. findings highlighted that cells grown optimal conditions more susceptible environments than stressed cells, their linked 20 distinct HSPs 17–91 kD. insights offer developing strategies enhance resilience applications including bacterial bioprocessing, bio‐remediation, infectious disease management.

Язык: Английский

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Microorganisms and metabolic characteristics of temperature-dependent fermentation during Sauce-flavor Baijiu production

Food Bioscience, Год журнала: 2024, Номер unknown, С. 105787 - 105787

Опубликована: Дек. 1, 2024

Язык: Английский

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Quality characteristics of black barley makgeolli using nuruk produced with useful molds

Deleted Journal, Год журнала: 2025, Номер 32(1), С. 124 - 135

Опубликована: Фев. 1, 2025

We compared the quality characteristics and enzyme activities of nuruk inoculated with three molds-Aspergillus oryzae SU-Y, Lichtheimia ramosa KJ-WF, Aspergillus niger JA-B-in ratios 0:1:2 1:1:1. The produced 1:1:1 ratio was selected for black barley makgeolli production due to its higher saccharogenic power. under various conditions characteristics. alcohol content highest at 180% water content, 0.5% lactic acid, 25°C. As fermentation progressed, pH, total acidity, sugar amino acid increased. Alcohol surged from 0% 11.80% by day 3 continued rise until 12. Organic acids, such as citric succinic increased sharply initially, while malic decreased. free over time, level γ-aminobutyric (GABA), known a bioactive compound, 128.30 μg/mL. aroma component patterns were found change drastically 3, profile gradually evolved progressed. This study serves foundational resource optimizing process, emphasizing that vary conditions. By adjusting these parameters, potential produce enhanced is demonstrated.

Язык: Английский

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The physicochemical characteristics, volatile profiles and sensory attributes of the ciders made with juices or corresponding pomaces from different apple cultivars

Food Chemistry, Год журнала: 2025, Номер 488, С. 144712 - 144712

Опубликована: Май 15, 2025

Язык: Английский

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