BACILLUS AMYLOLIQUEFACIENS QV15ESTIMULANTE of SECONDARY METABOLISM OF PHENOLIC COMPOUNDS and THE CAPACITY OF INHIBITION OF THE EXTRACTS OF RASPBERRY AND STRAWBERRY ON ENZYMES RELATED TO METABOLIC SYNDROME

Bacterial strain Bacillus amyloliquefaciens QV15 (CECT 9371)， a microorganism from the group of Gram + bacteria， genus Bacillus， a stimulant for the secondary metabolism of phenolic compounds， enhancer of the extracts from raspberry and strawberry fruit and leaf for the enzymes related to regulation of blood glucose (alpha-glucosidase)， hypertension (angiotensin-converting enzyme， ACE) and inflammation (cycloxygenase， COX2). This strain has been isolated from the rhizosphere of Pinus pinea， in nutrient agar (PCA)， and has been characterised from a morphological， biochemical and genetic point of view by sequencing of the 16s gene. It can be used to enhance the properties of the extracts as regards the application thereof to enzymes related to metabolic syndrome， or in order to modify secondary metabolism to enhance phenolic compounds in plant species of agronomic， pharmacological and food interest， and to obtain a greater quantity of active substances and/or novel foods with a standardised phenol content. Bacterial strain Bacillus amyloliquefaciens QV15 (CECT 9371)， a microorganism from the group of Gram + bacteria， genus Bacillus， a stimulant for the secondary metabolism of phenolic compounds， enhancer of the extracts from raspberry and strawberry fruit and leaf for the enzymes related to regulation of blood glucose (alpha-glucosidase)， hypertension (angiotensin-converting enzyme， ACE) and inflammation (cycloxygenase， COX2). This strain has been isolated from the rhizosphere of Pinus pinea， in nutrient agar (PCA)， and has been characterised from a morphological， biochemical and genetic point of view by sequencing of the 16s gene. It can be used to enhance the properties of the extracts as regards the application thereof to enzymes related to metabolic syndrome， or in order to modify secondary metabolism to enhance phenolic compounds in plant species of agronomic， pharmacological and food interest， and to obtain a greater quantity of active substances and/or novel foods with a standardised phenol content.