日本传统豆制品腐乳中嗜冷性乳酸菌的分离鉴定。

IF 0.8 4区 生物学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of General and Applied Microbiology Pub Date : 2023-01-24 DOI:10.2323/jgam.2022.04.002
Kasumi Shimodate, Hiroyuki Honda
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引用次数: 1

摘要

Godo是一种产自日本青森县的传统发酵豆制品。它主要由大豆、米曲和盐制成。由于日本东北部的鱼道在漫长而严酷的冬季成熟,因此人们认为栖息在鱼道上的乳酸菌具有耐寒性。我们的目的是调查godo中是否存在精神营养乳酸菌。估计的乳酸菌活菌数为106 ~ 108 cfu/g。此外,在四种godo产品中检测到好氧和厌氧微生物,但不同样品的微生物种群不同。从godo中分离出22株细菌,革兰氏阳性和过氧化氢酶阴性。部分菌株在10℃下生长良好。通过API50 CHL分析确定了所选菌株的碳水化合物发酵特征。经16S rRNA基因序列分析,这两株菌株分别为肠系膜Leuconostoc mesenteroides和sakei Latilactobacillus。肠系膜白孢杆菌HIT231、HIT252和saki乳酸杆菌HIT273在5℃的MRS肉汤中均能生长,但其最适生长温度为20℃~ 30℃。上述结果表明,果道中存在被推测为来源于米曲的心营养乳酸菌,这是果道冬季低温成熟的因素之一。
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Isolation and identification of psychrotrophic lactic acid bacteria in godo, the traditional fermented soy food in Japan.

Godo is a traditional fermented soy food made in Aomori prefecture, Japan. It is mainly made of soybeans, rice koji, and salt. Since godo ripens during the long and severe winter in northeast Japan, it is assumed that lactic acid bacteria inhabiting godo have cold tolerance. We aimed to investigate the presence or absence of psychrotrophic lactic acid bacteria in godo. The viable counts of estimated lactic acid bacteria ranged from 106 to 108 cfu/g. In addition, aerobic and anaerobic microorganisms were detected in four godo products though the microbial population differed from sample to sample. Twenty-two bacterial strains were able to be isolated from godo, and all of the isolated strains were Gram-positive and catalase-negative. Some of the isolates grew well at 10°C. The carbohydrate fermentation profile of the selected three strains was determined by API50 CHL analysis. These strains were identified as Leuconostoc mesenteroides, and Latilactobacillus sakei by 16S rRNA gene sequence analysis. Leuconostoc mesenteroides strains HIT231 and HIT252, and Latilactobacillus sakei strain HIT273 could grow at 5°C in MRS broth, but their optimum growth temperature was 20°C-30°C. These results suggest that psychrotrophic lactic acid bacteria presumed to be derived from rice koji are present in godo, which is one of the factors in the low temperature ripening of godo in winter.

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来源期刊
Journal of General and Applied Microbiology
Journal of General and Applied Microbiology 生物-生物工程与应用微生物
CiteScore
2.40
自引率
0.00%
发文量
42
审稿时长
6-12 weeks
期刊介绍: JGAM is going to publish scientific reports containing novel and significant microbiological findings, which are mainly devoted to the following categories: Antibiotics and Secondary Metabolites; Biotechnology and Metabolic Engineering; Developmental Microbiology; Environmental Microbiology and Bioremediation; Enzymology; Eukaryotic Microbiology; Evolution and Phylogenetics; Genome Integrity and Plasticity; Microalgae and Photosynthesis; Microbiology for Food; Molecular Genetics; Physiology and Cell Surface; Synthetic and Systems Microbiology.
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