产碱性淀粉酶芽孢杆菌SP-RM2的二级结构模式(16S rRNA):系统发育分析

Q4 Agricultural and Biological Sciences International Journal Bioautomation Pub Date : 2019-09-01 DOI:10.7546/IJBA.2019.23.3.000504
S. Priyadarshini, S. K. Pradhan, P. Ray
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引用次数: 0

摘要

细菌分离物,尤其是芽孢杆菌菌株,已经在全球范围内超过了其他生物。产自嗜碱芽孢杆菌的酶约占整个工业酶市场的一半。洗涤剂、纺织品、淀粉、烘焙和动物饲料是最大限度地生产和使用酶的主要行业。碱性α淀粉酶是最重要的酶之一,对生物技术具有重要意义。在本研究中,一种编码RM2的耐碱细菌分离株由于其在pH 8.0下产生碱性淀粉酶的能力,通过部分16S rRNA基因测序进行了表征。利用Blast程序对扩增的一致性16S rRNA基因序列(RM2)进行核苷酸数据库进一步搜索,以找出其潜在的同源物。鉴定出12种最接近的细菌。系统发育分析表明,目标细菌(RM2)分离物属于芽孢杆菌属。RM2在基于序列的差异研究中显示出与弯曲芽孢杆菌菌株IFO15715的相关性,而芽孢杆菌属的16S r-RNA的二级结构。菌株SPRM2与弯曲芽孢菌菌株IFO15725没有显示出任何相关性,即使它们共享基于序列的相似性。
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The Secondary Structural Models (16S rRNA) of Alkaline Amylase Producing Bacillus species strain SP-RM2: Phylogenetics Analysis
Bacterial isolates especially the Bacillus strains have gained an edge over other organisms across the globe. Enzymes derived from alkaliphilic Bacillus make up about half of the total industrial enzyme market. Detergents, textiles, starch, baking and animal feed are the major industries which utmost produce and use enzymes. Alkaline α amylases are among the most important enzymes and are of great significance for biotechnology. In the present investigation, one alkalitolerant bacterial isolate coded RM2 was characterized by partial 16S rRNA gene sequencing due to its ability to produce alkaline amylase at pH 8.0. The amplified consensus 16S rRNA gene sequence (RM2) was further searched against nucleotide database using Blast program to find out its potential homologs. Twelve closest bacterial spp. were identified and the phylogenetic analysis revealed the target bacteria (RM2) isolate belong to genus Bacillus. RM2 has shown relatedness to Bacillus flexus strain IFO15715 in sequence based divergence study whereas secondary structure of 16S r-RNA of Bacillus sp. strain SPRM2 did not show any relatedness to Bacillus flexus strain IFO15715 even though they shared sequence based similarity.
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来源期刊
International Journal Bioautomation
International Journal Bioautomation Agricultural and Biological Sciences-Food Science
CiteScore
1.10
自引率
0.00%
发文量
22
审稿时长
12 weeks
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