Draft Genome Sequences of Cyclodextrin-Producing Alkaliphilic Bacillus Strains JCM 19045, JCM 19046, and JCM 19047

Effect of cyclodextrin glucosyltransferase extracted from Bacillus xiaoxiensis on wheat dough and bread properties

In this study, the cyclodextrin glucosyltransferase (CGTase) was extracted from Bacillus xiaoxiensis. CGTase had negative effects on dough viscoelastic properties and gluten strength but had positive effects on bread baking qualities and anti-staling properties. Adding an appropriate amount of CGTase (less than 0.3 U/g) could improve the specific volume, crumb texture, crust color, moisture content, and crumb hardness of bread. The bread crumb with 0.4 U/g CGTase (based on flour weight) had the lowest retrogradation enthalpy of 0.53 ± 0.10 J/g and the lowest relative crystallinity of 16.1%, which indicated the alleviating effect of amylopectin crystallization. Moreover, CGTase reduced the moisture from forming crystal lattices and limited starch molecule migration. The T₂ transverse relaxation results showed that the increase of immobilized water content in the bread with CGTase was lower than the control after 5 days of storage, which implied the water-holding capacity of the bread was enhanced and provided information on the inhibition of water migration. Hence, the CGTase could be a potential bread improver.

Rapid Discovery of Glycocins through Pathway Refactoring in Escherichia coli

Glycocins (glycosylated bacteriocins) are a family of ribosomally synthesized and post-translationally modified peptides with antimicrobial activities against pathogens of interest, including methicillin-resistant Staphylococcus aureus, representing a promising source of new antibiotics. Glycocins are still largely underexplored, and thus far, only six glycocins are known. Here, we used genome mining to identify 50 putative glycocin biosynthetic gene clusters and then chose six of them with distinct features for further investigation. Through two rounds of plug-and-play pathway refactoring and expression in Escherichia coli BL21(DE3), four systems produced novel glycocins. Further structural characterization revealed that one of them, which belongs to the enterocin 96-type glycocins, was diglucosylated on a single serine. The other three compounds belong to the SunA/ThuA-type glycocins and exhibit a antimicrobial spectrum narrower than that of sublancin, the best characterized member in this group, even though they share a similar disulfide topology and glycosylation. Further evaluation of their bioactivities with free glucose at high concentrations suggested that their antimicrobial mechanisms might be both glycocin- and species-specific. These glycocins with distinct features significantly broaden our knowledge and may lead to the discovery of new classes of antibiotics.