جستجوی مقالات مرتبط با کلیدواژه "bacillus" در نشریات گروه "دامپزشکی"

Enzymes play a very important role in various industries and in medicine. The BSFA genomic region is also considered one of the most important operons in biotechnology and bioengineering and is used in the preparation of fibrin-breaking drugs (fibrinolytic) or clot-breaking drugs to destroy blood clots in vessels (thrombosis and heart attack treatment) and this enzyme can be used in therapeutic cases. The thermophilic bacillus carries various enzyme genes and the goal is to investigate the genomics and cloning of the fibrinolytic gene (bsfA) from soil thermophilic bacilli in Escherichia coli origami bacteria by Real time PCR and SDS PAGE methods.

Bacillus strains were isolated and identified from a total of 70 soil samples from the areas around Tehran. Then bsfA gene was extracted from bacilli by PCR method. The amplified fragment was inserted into the pTG19 expression vector by TA cloning (Transfer activity) method. In the next step, the recombinant vector was transformed into Escherichia coli origami bacteria and cloning was confirmed using common methods. PCR reaction was performed for the bsfA gene with the mentioned primers.

As a result, all of the 12 Bacillus strains isolated (100%) had the bsfA gene. The results of RNA cloning of suspected colonies extracted cDNA was made and the expression level of bsfA gene was checked by real time PCR test. Determining the molecular identity of the Bacillus genus carrying the bsfA gene was done using primers. Finally, the expression of the bsfA gene in Escherichia coli origami bacteria was confirmed by the sequence of the PCR product.

As a result of this research, they managed to find native bacilli producing bsfA, and finally, successfully transferred the gene of this enzyme from Bacillus bacteria to E.coli bacteria so that this enzyme can be produced in E.coli with more production and economic efficiency. To create bacteria with high expression and recombination ability, it can be a big step in increasing the production of this enzyme in the treatment of patients suffering from thrombosis, which prevents embolism and death.

Bacillus is the dominant genus encloses gram-positive spore-formers that some are considered as a threat to the quality of foods and consumers’ health. This study aimed to explore the occurrence of Bacillus species in raw milk tankers and dairy processing equipments as well as to examine the biofilm-forming ability of the isolates. For this reason, a total of 80 samples consisting of 30 samples obtained from raw milk tankers, 30 samples of dairy processing equipments and 20 samples from various surfaces of the production plant was collected. According to the results, 16.66% of the samples obtained from raw milk tankers, 20% of dairy processing equipments and 40% of surface samples were found positive for Bacillus species. Various species of the Bacillus were found; amongst B. cereus with 36% and B. aloe and B. pumilus with 4% occurrence rate, were the most and least abundant species, respectively. Results of biofilm production revealed that 96% of the isolates were capable of producing biofilm. Eventually, it was concluded that conventional CIP procedure is unable to entirely remove the biofilm of Bacillus species from dairy plant surfaces. Hence, there is a need for a new approach to conquer the problem.

Cream enabled the growth of most microorganisms due to the adequate moisture, pH close to neutral, and nutrient rich. The major cause of bitter flavour in cream is degradation of proteins to the hydrophobic peptides by protease enzyme derived from the thermostable bacteria resistant to the pasteurization temperature. The present study was aimed to investigate and molecular identify of bacteria spp. causing bitter flavour in pasteurized cream. The pasteurized cream samples were collected, then microbiological tests such as total count of microorganisms, psychrotrophic bacteria count, coliform bacteria count, thermostable bacteria count, sporogen bacteria count and also chemical tests such as acidity and pH measurement were carried out. The tests were fulfilled with three repetitions at 4ºC and 15ºC in first, third, fifth, seventh, ninth, and eleventh days after the cream production. The isolates causing bitter flavour in creams were identified by physiological, biochemical, phylogenetical, and molecular methods. The bacterial isolates were inoculated into the pasteurized creams and assayed for changing in flavour. The two species of bacteria causing bitter flavor were isolated from the pasteurized creams. The sequencing of 16S rRNA gene of isolates indicated that they were Bacillus cereus and Bacillus subtilis. The temperature of preservation is one of the most important agents of microorganisms’ activity and dairy product durability. Keeping raw milk for a long time before the pasteurization leads to increasing proteolytic bacteria resistant to the pasteurization temperature, producing protease by the organisms and finally, changing the product flavour.

Microbial manipulation of the environments is an important agent for development of aquaculture industry. The aim of this study is to obtain an introduction based on in vitro studies for probiotic inducing into Artemia nauplii which is the important feed source in aquaculture. For this trail two Bacillus species (Bacillus subtilis and Bacillus licheniformis) and yeast (Saccharomyces cerevisia) were used for induction in to Artemia nauplii body during three enrichment times of 5, 10 and 24 hours after enrichment process. Artemia nauplii were enriched with three probiotic suspension contained isolated microorganism in three experimental treatments. Control treatment was prepared with three replicates. The best operation of enrichment was observed in treatment that enriched with Saccharomyces cerevisia. The assessment of probiotic count that induced into body of Artemia nauplii in different times would be useful for finding the effective and applicable time for enrichment process.