Screening and Identification of a Bacillus cereus Strain Able to Degradate Deoxynivalenol

doi:Q939.99

Abstract

Abstract:

Objective: To isolate and identify a Bacillus strain used for biodegradation of deoxynivalenol (DON). Methods:
Samples of moldy straw, soil and faeces were collected and heated to 80 ℃. The supernatant was inoculated into an isolation
medium with DON as the sole carbon source to enrich DON-degrading strains. The enriched strains were isolated and
purified on LB medium plates, and then the isolates were detected for their ability to degrade DON. The optimal strain
was identified by morphological observation, physiological and biochemical tests and 16S rDNA sequences. Results:
The optimal strain B.JG05 was screened out of 16 isloates, which could degrade up to 80.61% of DON in inorganic salt
medium. The degradation efficiency of DON in feed by B.JG05 was 82.68%. The strain B.JG05 was a rod-shaped and sporeforming
bacterium. Its physiological and biochemical characteristics were consistent with those of Bacillus cereus, and the
phylogentic tree analysis based on 16S rDNA sequence showed that it was the most close to Bacillus cereus. Conclusion:
The strain B.JG05 with high DON degradation capacity was identified as Bacillus cereus, and it could offer a basis for the
biodegradation of DON in feed or food.

Key words: deoxynivalenol, Bacillus cereus, degradation, screening, identification

CLC Number:

10.7506/spkx1002-6630-201605022

YU Zuhua, DING Ke, LIU Saibao, LI Yafei, LI Wang, LI Yuanxiao, CAO Pinghua, LIU Yichen, SUN Ergang. Screening and Identification of a Bacillus cereus Strain Able to Degradate Deoxynivalenol[J]. FOOD SCIENCE, doi: Q939.99.

[1]	LIU Xingyong, CHEN Xinglian, DU Lijuan, LIN Tao, YIN Benlin, YANG Dongshun, SHAO Jinliang, WANG Luxiang. The Interaction of Various Factors Leads to Rapid Degradation of Chlorogenic Acid in Roasted Coffee Beans during Processing [J]. FOOD SCIENCE, 2021, 42(9): 7-14.
[2]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[3]	HU Yiran, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong. Species Identification of Common Wild Edible Bolete in Yunnan by Fourier Transform Mid-infrared Spectroscopy Coupled with Support Vector Machine [J]. FOOD SCIENCE, 2021, 42(8): 248-256.
[4]	ZHOU Yunling, WEI Na, HAO Xiaoxiu, WANG Zaiying, LI Yuhan. Progress in Application of Intelligent Packaging Technologies in Food Supply Chain [J]. FOOD SCIENCE, 2021, 42(7): 336-344.
[5]	WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting. Screening and Application of Bacillus spp. Promoting Moromi Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 134-141.
[6]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[7]	LI Wenfeng, ZHANG Xiangyang, WANG Cui, LIN Lanting, CHEN Xiaoping, QU Yang, ZHANG Xuemei, LIN Yao, TAN Si, ZHENG Qiaoran, GAO Xiaoxu. Drying Kinetics and Polyphenol Degradation Kinetic Characteristics in the Swollen Succulent Stem of Tumorous Stem Mustard during Air-Impingement Jet Drying [J]. FOOD SCIENCE, 2021, 42(5): 106-114.
[8]	CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling. Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source [J]. FOOD SCIENCE, 2021, 42(4): 115-121.
[9]	GONG Min, MA Yanqiu, WANG Ruihong, CHI Yuan, CHI Yujie. Isolation and Identification of Typical Bacterial Strains from Eggshell Surface and Evaluation of Their Spoilage Potential in Liquid Whole Egg [J]. FOOD SCIENCE, 2021, 42(4): 153-160.
[10]	HUANG Rong, WANG Xiaoli, WANG Zhaosheng, LI You, FANG Shuangjie. Isolation and Identification of Spoilage Microorganisms from the Fruit of Chaenomeles speciosa (Sweet) Nakai [J]. FOOD SCIENCE, 2021, 42(4): 161-166.
[11]	BAI Wenming, XING Ranran, CHEN Liping, PENG Tao, LEI Hongtao, CHEN Ying. DNA Barcoding for Identification of Toxic Amanita Species [J]. FOOD SCIENCE, 2021, 42(4): 278-286.
[12]	ZHU Xiaoling, LIU Jie, YU Tingting, ZHANG Li, WANG Huixia, WU Wanqin, CAO Qi, ZHANG Yazhen, YANG Zong. Rapid Screening of Pesticide Residues in Pepper Powder by High Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(4): 287-296.
[13]	JIANG Hui, KONG Limin, WANG Chong, WANG Yanbo, FU Linglin, ZHOU Tao. Optimization of Degradation Conditions of Polysaccharides from Porphyra yezoensis and Changes in Biological Activities after Degradation [J]. FOOD SCIENCE, 2021, 42(3): 38-47.
[14]	LI Yingchang, LI Shuangyan, CAO Nana, LIU Xuefei, CAI Youqiong. Effect of Lysine-Galactose Mixture on the Degradation of Trimethylamine N-Oxide in TMAO-Fe (II) System [J]. FOOD SCIENCE, 2021, 42(2): 30-35.
[15]	SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong. Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(2): 121-127.

Screening and Identification of a Bacillus cereus Strain Able to Degradate Deoxynivalenol

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments