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Publishing Language: Chinese | Open Access

Effect of YjbK, a CYTH-like Protein, on the Biosynthesis of Cereulide in Foodborne Bacillus cereus

Xinmin LIANG1,2 Jiaxun LI1,2Yangfu LI2,3Keyuan QIN1,2Xiang LI1,2Jumei ZHANG2Juan WANG4Qingping WU2Yu DING1 ( )
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
College of Food Science, South China Agricultural University, Guangzhou 510642, China
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Abstract

Our aim was to explore the synthesis mechanism of cereulide in Bacillus cereus, causing vomiting-type food poisoning. In this study, the potential regulatory gene yjbK was knocked out by homologous recombination, revealing that yjbK positively regulated the synthesis of cereulide in B. cereus. Through bioinformatics analysis, the potential phosphohydrolase activity of YjbK and the key sites of ExExK were determined. Subsequently, point mutant expression and complementary strains of YjbK were constructed, and it was clarified that mutations at sites E6 and E8 significantly reduced the activity of phosphohydrolase and the yield of cereulide, thereby confirming that phosphohydrolase activity positively regulated the synthesis of cereulide in B. cereus. This study provides a new theoretical basis for understanding the molecular regulatory mechanism of cereulide synthesis.

CLC number: TS201.3 Document code: A Article ID: 1002-6630(2025)07-0125-10

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Food Science
Pages 125-134

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Cite this article:
LIANG X, LI J, LI Y, et al. Effect of YjbK, a CYTH-like Protein, on the Biosynthesis of Cereulide in Foodborne Bacillus cereus. Food Science, 2025, 46(7): 125-134. https://doi.org/10.7506/spkx1002-6630-20241105-030

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Received: 05 November 2024
Published: 15 April 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).