Bacillus safensis might sound like a mouthful, but it's a tiny powerhouse in the world of soybean fermentation. Researchers took a close look at four strains of this bacterium to see if they're safe and what they can do for our food.

First, they checked if these bacteria are resistant to antibiotics. They found that all four strains have a natural resistance to chloramphenicol and clindamycin, thanks to a gene called catA in their DNA. But don't worry, they didn't find any other resistance genes that could cause trouble.

Next, they wanted to make sure these bacteria aren't harmful. They looked for genes that cause food poisoning in a similar bacterium, Bacillus cereus. Good news! They didn't find any of those nasty genes in Bacillus safensis.

Now, let's talk about the good stuff: amino acids. These are the building blocks of proteins, and our bodies need them to stay healthy. The researchers found that all four Bacillus safensis strains boosted the levels of 15 different amino acids in soybean cultures. That includes all nine essential amino acids that our bodies can't make on their own.

But here's where it gets really interesting. Three of the four strains produced more of a special amino acid called GABA than a well-known high GABA producer, Bacillus velezensis DMB06. One strain, KGU003, made over three times more GABA! GABA is known for its calming effects on the brain, so this is a big deal.

So, what does all this mean? Bacillus safensis seems to be a safe and promising candidate for making fermented soybean foods. It could help create foods that are not just tasty, but also packed with extra nutrients and health benefits.

Soybean Superchargers: The Hidden Power of Bacillus safensis

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