title: Isolation of antifungal bacteria from Japanese fermented soybeans, natto.
abstract: An inhibitory effect of a traditional Japanese fermented food, natto, was found against plant pathogens such as Rhizoctonia solani and Fusarium oxysporum, and the bacteria which showed inhibition were isolated from the natto. Among isolated bacteria, BC-1 and GAc exhibited a strong antagonistic effect in vitro against plant pathogens on an agar medium. The supernatant of bacterial culture also showed strong activity against R. solani, which meant the antimicrobial substances were produced and secreted into the medium. Both of the bacteria were estimated as Bacillus amyloliquefaciens from a partial sequence of the 16s rRNA gene. High performance liquid chromatography analysis clearly showed the production of the lipopeptide antibiotic iturin A by BC-1 and GAc.
authors: Division of Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kinki University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan.  b07016md@waka.kindai.ac.jp
authors: Daichi
authors: D
authors: Murata
authors: Division of Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kinki University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan.
authors: Sayaka
authors: S
authors: Sawano
authors: Division of Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kinki University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan.
authors: Tatsuya
authors: T
authors: Ohike
authors: Division of Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kinki University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan. Electronic address: okanami@waka.kindai.ac.jp.
authors: Masahiro
authors: M
authors: Okanami
authors: Division of Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kinki University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan.
authors: Takashi
authors: T
authors: Ano
mesh_terms: D000935:Antifungal Agents / Q000302:isolation & purification*; D001419:Bacteria / Q000235:genetics / Q000302:isolation & purification*; D005285:Fermentation; D005670:Fusarium / Q000502:physiology; D010944:Plants / Q000382:microbiology; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D012232:Rhizoctonia / Q000502:physiology; D017423:Sequence Analysis, RNA; D045730:Soy Foods / Q000382:microbiology*; D013025:Glycine max / Q000382:microbiology*
chemical_list: D000935:Antifungal Agents; D012336:RNA, Ribosomal, 16S
keywords: biosurfactant; fermented soybeans; suppressive bacteria