Research advance of Bacillus velezensis: bioinformatics, characteristics, and applications
Bacillus velezensis is a Gram-positive and spore-forming bacterium. It has potent antimicrobial properties that can be used to promote plant growth and as a pesticide by inhibiting pathogens. B. velezensis has the capability to generate a diverse range of enzymes that have potential applications in...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-07-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250148 |
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| author | Ting Su Biao Shen Xingjuan Hu Yue Teng Peifang Weng Zufang Wu Lianliang Liu |
| author_facet | Ting Su Biao Shen Xingjuan Hu Yue Teng Peifang Weng Zufang Wu Lianliang Liu |
| author_sort | Ting Su |
| collection | DOAJ |
| description | Bacillus velezensis is a Gram-positive and spore-forming bacterium. It has potent antimicrobial properties that can be used to promote plant growth and as a pesticide by inhibiting pathogens. B. velezensis has the capability to generate a diverse range of enzymes that have potential applications in various fields, such as enzyme production, fermented food, degradation of pollutants, and bioenergy. In addition, B. velezensis is a promising probiotic. It possesses high bile-salt tolerance characteristics and has a high success rate of colonization in the intestinal mucosa. Besides, the strain can also regulate gut microbiota constitute by increasing the number of beneficial microorganisms and decreasing the number of pathogens. Furthermore, based on its special properties, including high-yield protease production and high salt-tolerance, B. velezensis shows potential for use in marine protein fermentation, opening up new avenues for the development of novel food products and bioactive peptides. In addition, B. velezensis can shorten the fermentation time as well as improve the nutritional value and f lavor of fermented food. The safety of B. velezensis for food production was evaluated. This review provides valuable insights into the potential uses and benefits of B. velezensis, particularly in the context of fermented foods. |
| format | Article |
| id | doaj-art-2e2c322099ae419095c27acc76d007dd |
| institution | Kabale University |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-2e2c322099ae419095c27acc76d007dd2025-01-10T06:56:47ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-07-011341756176610.26599/FSHW.2022.9250148Research advance of Bacillus velezensis: bioinformatics, characteristics, and applicationsTing Su0Biao Shen1Xingjuan Hu2Yue Teng3Peifang Weng4Zufang Wu5Lianliang Liu6State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315000, ChinaZhoushan Customs District, Zhoushan 316100, ChinaZhoushan Customs District, Zhoushan 316100, ChinaZhoushan Customs District, Zhoushan 316100, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315000, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315000, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315000, ChinaBacillus velezensis is a Gram-positive and spore-forming bacterium. It has potent antimicrobial properties that can be used to promote plant growth and as a pesticide by inhibiting pathogens. B. velezensis has the capability to generate a diverse range of enzymes that have potential applications in various fields, such as enzyme production, fermented food, degradation of pollutants, and bioenergy. In addition, B. velezensis is a promising probiotic. It possesses high bile-salt tolerance characteristics and has a high success rate of colonization in the intestinal mucosa. Besides, the strain can also regulate gut microbiota constitute by increasing the number of beneficial microorganisms and decreasing the number of pathogens. Furthermore, based on its special properties, including high-yield protease production and high salt-tolerance, B. velezensis shows potential for use in marine protein fermentation, opening up new avenues for the development of novel food products and bioactive peptides. In addition, B. velezensis can shorten the fermentation time as well as improve the nutritional value and f lavor of fermented food. The safety of B. velezensis for food production was evaluated. This review provides valuable insights into the potential uses and benefits of B. velezensis, particularly in the context of fermented foods.https://www.sciopen.com/article/10.26599/FSHW.2022.9250148bacillus velezensisbioinformaticspropertiesfermentationbioactive peptides |
| spellingShingle | Ting Su Biao Shen Xingjuan Hu Yue Teng Peifang Weng Zufang Wu Lianliang Liu Research advance of Bacillus velezensis: bioinformatics, characteristics, and applications Food Science and Human Wellness bacillus velezensis bioinformatics properties fermentation bioactive peptides |
| title | Research advance of Bacillus velezensis: bioinformatics, characteristics, and applications |
| title_full | Research advance of Bacillus velezensis: bioinformatics, characteristics, and applications |
| title_fullStr | Research advance of Bacillus velezensis: bioinformatics, characteristics, and applications |
| title_full_unstemmed | Research advance of Bacillus velezensis: bioinformatics, characteristics, and applications |
| title_short | Research advance of Bacillus velezensis: bioinformatics, characteristics, and applications |
| title_sort | research advance of bacillus velezensis bioinformatics characteristics and applications |
| topic | bacillus velezensis bioinformatics properties fermentation bioactive peptides |
| url | https://www.sciopen.com/article/10.26599/FSHW.2022.9250148 |
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