Ureibacillus chungkukjangi

General Information

Ureibacillus chungkukjangi is a fascinating microorganism that has garnered attention due to its unique characteristics and potential applications. This bacterium was first isolated from a traditional Korean fermented soybean paste called chungkukjang, which is known for its rich microbial diversity and health benefits. One of the most intriguing aspects of U. chungkukjangi is its ability to thrive in high-temperature environments, making it a thermophilic organism. This trait is particularly valuable for industrial processes that require high temperatures, such as the production of certain enzymes and biofuels. Another notable feature of U. chungkukjangi is its capacity to produce extracellular enzymes, including proteases and amylases. These enzymes have significant industrial applications, ranging from food processing to the production of bioactive compounds. The bacterium's ability to produce these enzymes at elevated temperatures further enhances its industrial relevance, as it can potentially reduce the risk of contamination and improve process efficiency. Moreover, U. chungkukjangi has been studied for its potential probiotic properties. The bacterium's origin from a fermented food product suggests that it may contribute to gut health and offer other health benefits. Research into its probiotic potential is still ongoing, but early findings are promising. In summary, Ureibacillus chungkukjangi stands out due to its thermophilic nature, extracellular enzyme production, and potential probiotic properties. These characteristics make it a valuable subject for further research and industrial applications, particularly in fields that benefit from high-temperature processes and the production of bioactive compounds.

Ureibacillus chungkukjangi is a fascinating bacterium that has garnered attention due to its unique ecological niche and potential applications in biotechnology. This species was first isolated from traditional Korean fermented foods, specifically from a type of fermented soybean paste known as 'chungkukjang.' Its association with fermented foods highlights its role in the fermentation process, contributing to the development of flavor and texture in these products. One of the most interesting aspects of Ureibacillus chungkukjangi is its ability to produce various enzymes, particularly proteases and amylases, which are crucial for breaking down proteins and starches during fermentation. This enzymatic activity not only enhances the nutritional value of fermented foods but also makes this bacterium a valuable candidate for industrial applications in food processing and enzyme production. Furthermore, Ureibacillus chungkukjangi has shown potential in bioremediation studies, where its metabolic capabilities can be harnessed to degrade environmental pollutants. This characteristic opens avenues for research into sustainable practices for waste management and environmental cleanup. In addition to its practical applications, the genetic and metabolic pathways of Ureibacillus chungkukjangi are of significant interest to microbiologists. Understanding its genome and the mechanisms behind its fermentation processes can provide insights into microbial interactions in complex ecosystems, as well as the evolution of fermentation in traditional food practices. Overall, Ureibacillus chungkukjangi stands out not only for its role in traditional fermentation but also for its potential contributions to biotechnology and environmental science, making it a valuable subject for ongoing research.

Taxonomy

Superkingdom: Bacteria

Phylum: Bacillota

Class: Bacilli

Order: Bacillales

Family: Planococcaceae

Genus: Ureibacillus

Species: Ureibacillus chungkukjangi

NCBI ID

1202712

Genome Info

FTP Path:
ftp.ncbi.nlm.nih.gov/genomes/all/GCF/003/217/295/GCF_003217295.1_ASM321729v1

File for sequence-based predictions:
GCF_003217295.1_ASM321729v1_genomic.fasta

Descriptions

Clinical Implications and Relevance

Source: gpt-4o-mini-2024-07-18

The bacterium Ureibacillus chungkukjangi is a member of the genus Ureibacillus, which has been studied for its potential role in human health and disease. While specific clinical implications of Ureibacillus chungkukjangi are not extensively documented, its relatives have been associated with various environmental and clinical contexts. Notably, certain species within the Ureibacillus genus have been linked to soil and plant environments, suggesting a potential role in microbial ecology and bioremediation. In terms of pathogenicity, there is limited evidence to suggest that Ureibacillus chungkukjangi directly contributes to human infections. However, the genus is known for its ability to survive in harsh conditions, which may imply a level of resilience that could be relevant in clinical settings, particularly in immunocompromised individuals. The organism's potential for antimicrobial resistance is an area of interest, as many environmental bacteria have developed mechanisms to withstand antibiotic pressures, which could pose challenges in treatment scenarios. Furthermore, the exploration of Ureibacillus chungkukjangi in the context of probiotics or therapeutics is still in its infancy, but its environmental adaptability may offer insights into developing beneficial microbial applications. Understanding its interactions with the human microbiome could reveal novel approaches to enhancing immune responses or managing dysbiosis. Overall, while the direct clinical implications of Ureibacillus chungkukjangi remain to be fully elucidated, its ecological and potential therapeutic roles warrant further investigation.

Habitat and Ecological Niches

Source: gpt-4o-mini-2024-07-18

Ureibacillus chungkukjangi is a bacterium primarily associated with soil environments and fermented foods. This microorganism thrives in alkaline soils, particularly those enriched with organic matter, where it plays a crucial role in the decomposition of organic materials. Its ability to withstand high pH levels allows it to inhabit environments that are inhospitable to many other microorganisms, making it an important player in nutrient cycling within these ecosystems. In addition to its presence in soil, Ureibacillus chungkukjangi is also found in fermented soybean products, where it contributes to the fermentation process. This bacterium is known for its ability to produce various enzymes that aid in the breakdown of complex carbohydrates, thus enhancing the flavor and nutritional value of the fermented products. The interactions it has with other microorganisms in these environments can lead to symbiotic relationships, where it may enhance the growth of beneficial microbes while inhibiting pathogens. Overall, Ureibacillus chungkukjangi exemplifies the intricate balance of microbial life in soil ecosystems and fermentation processes, showcasing its adaptability and essential role in maintaining ecological health.

Industrial Application

Source: gpt-4o-mini-2024-07-18

The microorganism Ureibacillus chungkukjangi has shown significant potential in various industrial applications. One of the most notable areas is in biotechnology, where it is utilized for its unique metabolic capabilities. This organism is known for its ability to perform fermentation, which can be harnessed for the production of various bio-based products, including organic acids and alcohols. In the realm of waste management, Ureibacillus chungkukjangi has demonstrated effective biodegradation properties, particularly in the breakdown of complex organic materials. This makes it a valuable asset in the treatment of wastewater and the remediation of contaminated environments, where it can help in the degradation of pollutants and organic waste. Furthermore, the organism's enzymatic activity is of great interest in pharmaceutical development. It can produce specific enzymes that may be used in the synthesis of pharmaceutical compounds, enhancing the efficiency of drug production processes. Additionally, Ureibacillus chungkukjangi has potential applications in biofuel production, where its metabolic processes can be optimized to convert biomass into biofuels, contributing to sustainable energy solutions. Overall, the diverse capabilities of Ureibacillus chungkukjangi position it as a promising candidate for various industrial sectors, particularly in enhancing processes related to fermentation, biodegradation, and enzyme production.

Phenotypes and Predictions

The table shows the phenotypes and predictions. Cell colors indicate the class of the value. When literature-based data is available, a checkmark (✓) indicates a correct prediction, while an ✗ indicates an incorrect prediction.

Literature-based phenotypes: 8

LLM predicted phenotypes: 5

Phenotype	High-quality annotation	google/palm-2-chat-bison-32k	meta-llama/llama-3-8b-instruct:nitro	google/gemini-pro-1.5	anthropic/claude-3.5-sonnet	mistralai/mistral-7b-instruct	mistralai/mixtral-8x7b-instruct:nitro	openchat/openchat-7b	anthropic/claude-3-haiku:beta	openai/gpt-3.5-turbo-0125	openai/gpt-3.5-turbo-0125	google/gemini-flash-1.5	google/gemini-flash-1.5	openai/gpt-4	openai/gpt-4	google/gemini-pro	google/gemini-pro	google/gemma-7b-it	google/gemma-7b-it	microsoft/wizardlm-2-8x22b	microsoft/wizardlm-2-8x22b	openai/gpt-4o	openai/gpt-4o	microsoft/phi-3-mini-128k-instruct	microsoft/phi-3-mini-128k-instruct
Motility	TRUE	false ✗	true ✓	true ✓	true ✓	false ✗	false ✗	false ✗	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	false ✗	false ✗
Gram staining	gram stain positive	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain positive ✓	N/A	gram stain negative ✗
Aerophilicity	aerobic	aerobic ✓	aerotolerant ✗	aerobic ✓	aerobic ✓	N/A	N/A	N/A	N/A	facultatively anaerobic ✗	facultatively anaerobic ✗	N/A	N/A	aerobic ✓	aerobic ✓	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A
Extreme environment tolerance	N/A	false	false	true	true	true	true	false	true	false	false	true	true	true	true	false	false	true	true	false	false	true	true	false	false
Biofilm formation	N/A	true	true	false	false	false	true	false	true	true	true	true	true	false	false	true	true	true	true	true	true	true	true	true	true
Animal pathogenicity	N/A	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false	false
Biosafety level	biosafety level 1	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 2 ✗	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 2 ✗	biosafety level 2 ✗	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓	biosafety level 1 ✓
Health association	N/A	true	false	false	false	false	true	true	true	false	false	true	true	false	false	true	true	true	true	true	true	false	false	true	true
Host association	FALSE	false ✓	false ✓	true ✗	false ✓	true ✗	true ✗	true ✗	false ✓	false ✓	false ✓	true ✗	true ✗	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓
Plant pathogenicity	FALSE	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓	false ✓
Spore formation	TRUE	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	false ✗	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	true ✓	false ✗	false ✗	true ✓	true ✓	true ✓	true ✓	false ✗	false ✗
Hemolysis	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	gamma	gamma	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A
Cell shape	bacillus	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓	bacillus ✓

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