Studies on Salt Tolerance of Bacillus Isolated from the Industrial Soy Sauce Residue

DOI

10.2991/bbe-16.2016.67How to use a DOI?

Keywords

Bacillus Cereus, Growth Curve, Salt-tolerance Gene.

Abstract

The annual output of soy sauce was reported to be more than 4.4 million tons in China, which would threaten the environment with its high salinity. The Bacillus in this study were isolated from soy sauce residue, which would contribute to its recycling. This study aims to investigate the external and internal characteristics of salt tolerant B. cereus stains (B-25 and B-26) to enhance the utilization of industrial soy sauce residue, with the methods of modified plate counting and whole genome analysis, respectively. Both B-25 and B-26 have the ability of salt-tolerance, and B-25 has a stronger salt-tolerant capacity. A total of 49 salt-tolerance related genes were identified by whole genome resequencing and bioinformatics analysis and were verified by PCR. Study on the external and internal characteristics of salt tolerant B. cereus strains will improve the understanding of salt-tolerant mechanism of B. cereus and further aid in the control of spoilage bacteria and the quantity and quality of the production in soy sauce residue industry.

Copyright

© 2016, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Zhenbo Xu
AU  - Xuerui Bao
AU  - Lili Ji
AU  - Jingjing Duan
AU  - Hepo Jin
AU  - Yang Deng
AU  - Lin Li
AU  - Bing Li
PY  - 2016/07
DA  - 2016/07
TI  - Studies on Salt Tolerance of Bacillus Isolated from the Industrial Soy Sauce Residue
BT  - Proceedings of the 2016 International Conference on Biomedical and Biological Engineering
PB  - Atlantis Press
SP  - 437
EP  - 441
SN  - 2468-5747
UR  - https://doi.org/10.2991/bbe-16.2016.67
DO  - 10.2991/bbe-16.2016.67
ID  - Xu2016/07
ER  -