Cultivable Bacterial Community Analysis of Saeu-jeotgal, a Korean High-Salt-fermented Seafood, during Ripening

Jeong, Do‐Won; Jung, Gwangsick; Lee, Jong-Hoon

doi:10.4014/mbl.1606.06007

Cited by 4 publications

(1 citation statement)

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“…They can be isolated from a diverse range of habitats, including glacial ice, sea-ice, chilled meat and fish, as well as clinical samples [ 34 ]. In the study of Jeong et al (2016) which was cultivable bacterial community analysis of saeu-jeot , the order of dominance at the genus level was as follows: Staphylococcus , Salimicrobium , Kocuria , and Psychrobacter [ 35 ]. Staphylococcus and Salimicrobium accounted for 2% of the diversity at day 1, and then increased to 39% and 36%, respectively, at day 135, and these results were similar to our results.…”

Section: Resultsmentioning

confidence: 99%

Safety, quality, and microbial community analysis of salt-fermented shrimp (Saeu-jeot) in South Korea

Lee,

Cho,

Lim

et al. 2024

Heliyon

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Section: Resultsmentioning

confidence: 99%

Safety, quality, and microbial community analysis of salt-fermented shrimp (Saeu-jeot) in South Korea

Lee,

Cho,

Lim

et al. 2024

Heliyon

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Bacterial community of salted bluespot mullet (Valamugil seheli)

Al-Harbi

Al-Asous

2019

LWT

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Transfer of a lincomycin-resistant plasmid between coagulase-negative staphylococci during soybean fermentation and mouse intestine passage

Heo

Bae

Lee

et al. 2019

FEMS Microbiology Letters

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Staphylococcus equorum is a benign bacterium and the predominant species in high-salt fermented food. Some strains of S. equorum contain antibiotic-resistance plasmids, such as pSELNU1 that contains a lincosamide nucleotidyltransferase (lnuA) gene and confers resistance to lincomycin. Previously, we showed that pSELNU1 is transferred to other bacteria under laboratory growth conditions. However, it is not known if the plasmid can be transferred to other bacteria during food fermentation (in situ) or during passage through animal intestines (in vivo). In this study, we examined the in situ and in vivo transfer of pSELNU1 using Staphylococcus saprophyticus as a recipient. During soybean fermentation, pSELNU1 was transferred to S. saprophyticus at a rate of 1.9 × 10−5–5.6 × 10−6 per recipient in the presence of lincomycin. However, during passage through murine intestines, the plasmid was transferred at similar rates (1.3 × 10−5 per recipient) in the absence of lincomycin, indicating that the plasmid transfer is much more efficient under in vivo conditions. Based on these results, we conclude that it is prudent to examine food fermentation starter candidates for the presence of mobile genetic elements containing antibiotic resistance genes and to select candidates lacking these genes.

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Cultivable Bacterial Community Analysis of Saeu-jeotgal, a Korean High-Salt-fermented Seafood, during Ripening

Cited by 4 publications

References 0 publications

Safety, quality, and microbial community analysis of salt-fermented shrimp (Saeu-jeot) in South Korea

Safety, quality, and microbial community analysis of salt-fermented shrimp (Saeu-jeot) in South Korea

Bacterial community of salted bluespot mullet (Valamugil seheli)

Transfer of a lincomycin-resistant plasmid between coagulase-negative staphylococci during soybean fermentation and mouse intestine passage

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