Contact us
닫기
Article Search
닫기

Microbiology and Biotechnology Letters

보문(Article)

View PDF

Bioactive Compounds / Food Microbiology  |  Probiotics and Foodborne Microorganisms

Microbiol. Biotechnol. Lett. 2018; 46(4): 313-319

https://doi.org/10.4014/mbl.1804.04016

Received: April 26, 2018; Accepted: July 16, 2018

Properties of Tetragenococcus halophilus Strains Isolated from Myeolchi (anchovy)-jeotgal

Jeong A Kim 1, Zhuang Yao 1, Venkatesh Perumal 2, Hyun-Jin Kim 1, 2 and Jeong Hwan Kim 1, 2*

1Division of Applied Life Science (BK21 plus), Graduate School, 2Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea

Abstract

Go to

Halophilic lactic acid bacteria (LAB) were isolated from myeolchi-jeotgal (23% NaCl, w/v) fermented in jangdok (Korean earthenware) located outside a house. They were identified as Tetragenococcus halophilus by 16S rRNA and recA gene sequencing. Four T. halophilus isolates showing high protease activities were selected for further studies. Four strains grew well, reaching OD600 values of 0.75−0.92 at 18% NaCl content (w/v) and 0.28−0.44 at 23% salt. They showed rapid growth, attaining OD600 values of 1.1−1.2 at 20−30℃, but did not grow at 4℃. At 15℃, the highest OD600 values, which exceeded 0.6, were observed at 20 days, and were higher than those of cultures at 37℃ and 42℃ (approximately 0.5). Four isolates grew best in broth where the initial pH was adjusted to 8 and did not grow at pH ≤ 4. T. halophilus BS2-36 showed the highest survival ratio of 18.7% after 2 hours of exposure at pH 3. BS2-36 showed the highest survival ratio (1.29%) in presence of 0.3% bile salts. T. halophilus BS2-36 seems a promising candidate as a starter for jeotgal and other fermented foods with high salinities.

Keywords: Tetragenococcus halophilus, jeotgal, starter, fermented foods

References

Go to
  1. Jeong DW, Kim HR, Jung G, Han S, Kim CT, Lee JH. 2014. Bacterial community migration in the ripening of Doenjang, a traditional Korean fermented soybean food. J. Microbiol. Biotechnol. 24: 648660.
    Pubmed CrossRef
  2. Kim TW, Lee JH, Kim SE, Park MH, Chang HC, Kim HY. 2009. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 131: 265-271.
    Pubmed CrossRef
  3. Fukui Y, Yoshida M, Shozen KI, Funatsu Y, Takano T, Oikawa H, et al. 2012. Bacterial communities in fish sauce mash using culturedependent and –independent methods. J. Gen. Appl. Microbiol. 58: 273-281.
    Pubmed CrossRef
  4. Udomsil N, Rodtong S, Tanasupawat S, Yongsawatdigul J. 2010. Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds. Int. J. Food Microbiol. 141: 186-194.
    Pubmed CrossRef
  5. Han KI, Kim YH, Hwang SG, Jung EG, Patnaik BB, Han YS, et al. 2014. Bacterial community dynamics of salted and fermented shrimp based on denaturing gradient gel electrophoresis. J. Food Sci. 79: M2516-2522.
    Pubmed CrossRef
  6. Kim MS, Park EJ. 2014. Bacterial communities of traditional salted and fermented seafoods from Jeju island of Korea using 16S rRNA gene clone library analysis. J. Food Sci. 79: M927-934.
    Pubmed CrossRef
  7. Masuda S, Yamaguchi H, Kurokawa T, Shirakami T, Tsuji RF, Nishimura I. 2008. Immunomodulatory effect of halophilic lactic acid bacterium Tetragenococcus halophilus Th221 from soy sauce moromi grown in high-salt medium. Int. J. Food Microbiol. 121:245-252.
    Pubmed CrossRef
  8. Tanaka Y, Watanabe J, Mogi Y. 2012. Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis. Food Microbiol. 31: 100-106.
    Pubmed CrossRef
  9. Lee M, Kim MK, Vancanneyt M, Swings J, Kim SH, Kang MS, et al. 2005. Tetragenococcus koreensis sp. nov., a novel rhamnolipidproducing bacterium. Int. J. Syst. Evol. Microbiol. 55: 1409-1413.
    Pubmed CrossRef
  10. Amadoro C, Rossi F, Piccirilli M, Colavita G. 2015. Tetragenococcus koreensis is part of the microbiota in a traditional Italian raw fermented sausage. Food Microbiol. 50: 78-82.
    Pubmed CrossRef
  11. Justé A, Van Trappen S, Verreth C, Cleenwerck I, De Vos P, Lievens B, et al. 2012. Characterization of Tetragenococcus strains from sugar thick juice reveals a novel species, Tetragenococcus osmophilus sp. nov., and divides Tetragenococcus halophilus into two subspecies, T. halophilus subsp. halophilus subsp. nov. and T. halophilus subsp. flandriensis subsp. nov. Int. J. Syst. Evol. Microbiol. 62: 129-137.
    Pubmed CrossRef
  12. Udomsil N, Rodtong S, Choi YJ, Hua Y, Yongsawatdigul J. 2011. Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation. J. Agric. Food Chem. 59:8401-8408.
    Pubmed CrossRef
  13. Harada R, Yuzuki M, Ito K, Shiga K, Bamba T, Fukusaki E. 2018. Microbe participation in aroma production during soy sauce fermentation. J. Biosci. Bioeng. 125: 688-694.
    Pubmed CrossRef
  14. Jeong DW, Heo S, Lee JH. 2017. Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste. Food Microbiol. 62: 92-98.
    Pubmed CrossRef
  15. Jeong SJ, Heo K, Park JY, Lee KW, Park JY, Joo SH, et al. 2015. Characterization of AprE176, a fibrinolytic enzyme from Bacillus subtilis HK176. J. Microbiol. Biotechnol. 25: 89-97.
    Pubmed CrossRef
  16. Jeong SJ, Park JY, Lee JY, Lee KW, Cho KM, Kim GM, et al. 2015. Improvement of fibrinolytic activity of Bacillus subtilis 168 by integration of a fibrinolytic gene into the chromosome. J. Microbiol. Biotechnol. 25: 1863-1870.
    Pubmed CrossRef
  17. Uchida M, Miyoshi T, Yoshida G, Niwa K, Mori M, Wakabayashi H. 2014. Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis). J. Appl. Microbiol. 116: 1506-1520.
    Pubmed CrossRef
  18. Tham CSC, Peh KK, Bhat R, Liong MT. 2012. Probiotic properties of bifidobacteria and lactobacilli isolated from local dairy products. Ann. Microbiol. 62: 1079-1087.
    CrossRef
  19. Lee KW, Park JY, Jeong HR, Heo HJ, Han NS, Kim JH. 2012. Probiotic properties of Weissella strains isolated from human feces. Anaerobe 18: 96-102.
    Pubmed CrossRef
  20. Lee ME, Jang JY, Lee JH, Park HW, Choi HJ, Kim TW. 2015. Starter cultures for kimchi fermentation. J. Microbiol. Biotechnol. 25: 559568.
    Pubmed CrossRef

Article Tools

Starts of Metrics

Share this article on :

Related articles in MBL

Most Searched Keywords ?

What is Most Searched Keywords?

  • It is most registrated keyword in articles at this journal during for 2 years.