List of Articles Bacillus licheniformis

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  1 - A report on pasteurized orange juice contamination with Bacillus licheniformis
  Hossein Motamedi Amir TajBakhsh
  Abstract Presence of the Fruit juice spoilage bacteria, including Bacillus spp., can be problematic in fruit juice industry. The aim of this study was to isolate and identify the bacteria being able to tolerate orange juice pasteurization conditions. In this study, 16 s More

  Abstract Presence of the Fruit juice spoilage bacteria, including Bacillus spp., can be problematic in fruit juice industry. The aim of this study was to isolate and identify the bacteria being able to tolerate orange juice pasteurization conditions. In this study, 16 samples of orange juice were prepared and investigated in sterile conditions. 0.5 ml of each sample was inoculated in orange serum agar medium and incubated at 43 °C. The isolates were identified using biochemical and antibiogram tests. As a result, From 16 prepared samples, 2 samples were contaminated with bacteria. The bacterium isolated from these samples was able to grow at up to 50 °C on Orange Serum agar. This isolate was then identified as Bacillus licheniformis using the classification system of Linnaeus. Despite of having no pathogenic nature and producing the spores resistant to temperature and acid, Bacillus licheniformis is of great importance according to the viewpoint that it can be mistaken in primary detection by Bacillus of fruit juice which are the spoilage agents and differentiated tests should be done to separate them from Alicyclobacillus spp. for preventing from presenting wrong report. Furthermore, the isolation of these bacteria indicates the inappropriateness of processing conditions to eliminate bacteria from fruit juice that may provide possibilities for growth of fruit juice spoilage bacteria. Manuscript profile
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  2 - A report on pasteurized orange juice contamination to Bacillus licheniformis
  Hossein Motamedi Amir TajBakhsh
  Presence of the Fruit juice spoilage bacteria, including Bacillus spp., can be problematic in fruit juice industry. The aim of this study was to isolate and identify the bacteria being able to tolerate orange juice pasteurization conditions. In this study, 16 samples of More

  Presence of the Fruit juice spoilage bacteria, including Bacillus spp., can be problematic in fruit juice industry. The aim of this study was to isolate and identify the bacteria being able to tolerate orange juice pasteurization conditions. In this study, 16 samples of orange juice were prepared and investigated in sterile conditions. 0.5 ml of each sample was inoculated in orange serum agar medium and incubated at 43 °C. The isolates were identified using biochemical and antibiogram tests. As a result, From 16 prepared samples, 2 samples were contaminated with bacteria. The bacterium isolated from these samples was able to grow at up to 50 °C on Orange Serum agar. This isolate was then identified as Bacillus licheniformis using the classification system of Linnaeus. Despite of having no pathogenic nature and producing the spores resistant to temperature and acid, Bacillus licheniformis is of great importance according to the viewpoint that it can be mistaken in primary detection by Bacilluses of fruit juice which are the spoilage agents and differentiated tests should be done to separate them from Alicyclobacillus spp for preventing from presenting wrong report. Furthermore, the isolation of these bacteria indicates the inappropriateness of processing conditions to eliminate bacteria from fruit juice that may provide possibilities  for growth of fruit juice spoilage bacteria. Manuscript profile
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  3 - Investigation of the effect of Bacillus licheniformis alkaline protease on qualitative, rheological and sensory properties of macaroni enriched with soy
  Seyed Emad Hosseini Fatemeh Ardestani
  Background & Objectives: Macaroni is produced since 1313 in Iran, but with not desirable quality due to low accessibility of durum wheat and semolina production technology. In this study, we analysed the effect of Bacillus licheniformis alkaline protease on qualitat More

  Background & Objectives: Macaroni is produced since 1313 in Iran, but with not desirable quality due to low accessibility of durum wheat and semolina production technology. In this study, we analysed the effect of Bacillus licheniformis alkaline protease on qualitative, rheological and sensory properties of macaroni enriched with soy. Materials & Methods: 1 kg of dough and dried macaroni was sampled based on the standard methods and used for evaluation of qualitative, rheological and sensory properties of macaroni enriched with hydrolyzed soy protein. Bacillus licheniformis was used because of its ability to produce an efficient alkaline protease for hydrolysis of soy proteins. Alkaline protease was produced in a submerged culture of Bacillus licheniformis at pH 9 and 300C for 3 days.   Results: Addition of 20% hydrolyzed soy protein caused decrease in some factors including 15.78% in cooking time, 18.13% in resistance to defeat for a spaghetti filament, 29.02% in dough development time and 6.27% in loosening the dough as well as an increase of 37.37% in cooking loss, 57.24% in adhesion, 5.55% in water absorption percentage and 16.44% in dough stability time. Total acceptance of macaroni samples with 20% hydrolyzed soy protein were 33%  less than control. The maximum useable hydrolyzed soy protein in macaroni dough without any negative impacts on its properties was determined as 5%. Conclusion: Hydrolyzed soy protein is not a suitable case for macaroni enrichment.   Manuscript profile
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  4 - Antimicrobial effects of extracellular copper sulfide nanoparticles synthesized from Bacillus licheniformis
  Morahem Ashengroph Maryam Sahami-Soltani
  Background & Objectives: Copper nanoparticles due to unique catalytic properties and electrical and optical conductivity are of great importance. This study was aimed to use the potential of aquatic bacteria as biocatalysts to reduce copper sulfate into copper sulfi More

  Background & Objectives: Copper nanoparticles due to unique catalytic properties and electrical and optical conductivity are of great importance. This study was aimed to use the potential of aquatic bacteria as biocatalysts to reduce copper sulfate into copper sulfide nanoparticles (CuSNPs) and to assess its antimicrobial properties.Materials & Methods: The CuSNPs produced via bioconversion reaction have been characterized by spectroscopy analysis, electro-micrographs prepared by scanning electron microscopy (SEM) and particle size distribution histogram. The antimicrobial activity of CuSNPs against some bacteria and pathogenic fungi was also investigated by disc diffusion test.Results: 105 Cu-resistant bacterial strains have been isolated according to selective enrichment technique. Based on the results, the only culture supernatant of strain Cu25 was able to reduce copper sulfate into copper sulfide nanoparticles (CuSNPs), extracellular. The cu25 strain was identified as Bacillus licheniformis based on phenotypic and molecular analysis. Subsequently, the extracellular synthesis of CuSNPs was investigated.  The results showed that the supernatant of B. licheniformis Cu25 following exposure to 7.5 mM copper sulfate solution and 24 h of incubation can produce spherical CuSNPs with the average diameter of 21.5 nm as extracellular.Conclusion: The current study is the first report on the extracellular synthesis of CuSNPs using B. licheniformis. Also, the produced biological nanoparticles have growth inhibitory effect against some pathogenic bacteria and fungi. Manuscript profile
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  5 - Comparison of function of immobilized and free Bacillus licheniformis cells in production of alkaline protease
  Mohammad Mashhadi-Karim Mehrdad Azin Seyyed Latif Mousavi Gargari Meysam Sarshar
  Abstract Background and Objective: Proteases are an important group of industrial enzymes, which are widely used in different industries such as detergent, leather tanning, pharmaceutical, and food industries. The aim of this study was to immobilize Bacillus lichenifor More

  Abstract Background and Objective: Proteases are an important group of industrial enzymes, which are widely used in different industries such as detergent, leather tanning, pharmaceutical, and food industries. The aim of this study was to immobilize Bacillus licheniformis cells in calcium alginate beads and study of its effects on the amount of alkaline protease production. Effects of several different conditions on stability of the beads were also examined. Material and Methods: Bacillus licheniformis cells were immobilized in calcium alginate beads and were used for production of alkaline protease. The amount of enzyme production was compared in immobilized and free-cell fermentation. Effect of stuffing rate (%) on the enzyme production was studied. Optimum pH and temperature of enzyme activity were also determined. Furthermore, effects of pH, curing time and treating the beads by glutaraldehyde on stability of the beads were examined. Results: In this study the amount of production and productivity of protease in immobilized cells state showed an increase of 74% and 54% in comparison to free cells state, respectively. The highest amount of the production of the enzyme was obtained in stuffing rate of 5% (v/v). Optimum pH and temperature of the enzyme activity were determined 8 and 65oC, respectively. The highest stability of the beads was observed at curing time of 1 hour at pH of 7.4. Treating the beads by glutaraldehyde was detrimental to their stability. Conclusion: Use of immobilized cells of Bacillus licheniformis in calcium alginate beads on the one hand, can increase productivity of the alkaline protease in comparison to free cells method, and on the other hand, reduces the cost of the enzyme production because of eliminating the need of preparation of inoculum for the new batches. Manuscript profile
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  6 - Isolation of a Native Bacillus licheniformis Amylase Producer from Hot Source of Semnan
  Majid Moghbeli Hamid Noshiri
  Background and Objectives: Amylase is one of the important industrial enzymes, which is used in the food industry, detergent production, glucose, textile, and paper making. Bacillus spp. are considered as a major amylase and protease producer microorganisms. The main pu More

  Background and Objectives: Amylase is one of the important industrial enzymes, which is used in the food industry, detergent production, glucose, textile, and paper making. Bacillus spp. are considered as a major amylase and protease producer microorganisms. The main purpose for the study is isolating amylase positive thermophile Bacillus Spp. from hot sources of Semnan province. Material and Methods: Soil, fertilizer and water samples were collected from environment and the hot springs. After dilution preparation, samples were cultured on starch agar medium and then, potential of amylase producing was measured. Alpha-amylase enzyme activity of isolates was measured using di-nitro salicylic acid (DNS) method. Results: Among 10 amylase producing isolated bacteria, two samples showed the highest amylase activity, 104.5u/ml and 61.2u/ml respectively. Although both the samples were diagnosed as Bacillus spp. one of them was belong to mesophile species while another one was detected as thermophile Bacillus. The thermophile Bacillus has been detected as a member of B. licheniformis according to Bergey’s Manual of Systematic Bacteriology. Conclusion: Due to high consumption of amylase enzymes and lack of producing the enzymes in Iran, The isolated Bacillus licheniformis in this study, with 61.2 U product per mL, can be introduced as candidate for produce the favorite amount of the enzyme after proper genetic manipulations. Manuscript profile