Effect of culture conditions on lactic acid production of Tetragenococcus species

Abstract

Aims: To investigate the effects of the salt concentration, incubation temperature and initial pH of the medium on the fermentative ability of the halophilic lactic acid bacteria, Tetragenococcus muriaticus and T. halophilus. Method and Results: The growth, lactic acid production and pH reduction ability of five strains of T. muriaticus and T. halophilus in MRS broth medium under various culture conditions such as salt concentration (3, 7, 15 and 23% NaCl), temperature (20, 30 and 40°C), and initial medium pH (5AE8, 6AE5 and 7AE5) were investigated. Those of T. halophilus were seriously affected by a high salinity (23% NaCl); in contrast, those of T. muriaticus were affected by a low initial pH (5AE8). Conclusions:The results indicate that high saline concentrations and low pH values have significant impact on the growth, lactic acid production and pH reduction ability of T. halophilus and T. muriaticus, respectively. Significance and Impact of the Study: This study appears to be important in biopreservation during the manufacture of fermented food products. Both T. muriaticus and T. halophilus may support each other in reducing pH in hypersaline or low pH environment. To our knowledge, this is the first report on the fermentation ability of T. muriaticus.

Detection of histamine and histamine-related bacteria in fish-nukazuke, a salted and fermented fish with rice-bran, by simple colorimetric microplate assay

“…In various salted and fermented Wsh products, moderate halophilic bacteria, particularly a lactic coccus Tetragenococcus, exist as a part of dominants (Kuda et al, 2002). It is known that T. mutiaticus has histidine decarboxylase gene (hdc) (Kobayashi et al, 2004). The histamine-forming bacteria level was high in mackerel-nukazuke B and D, and sardinenukazuke C. Although histamine content in sardinenukazuke C was high (Table 1), the histamine content in mackerel-nukazuke B and D was not so high.…”

“…It is known that Tetragenococcus muriaticus, a moderate halophilic and lactic acid coccus, is a histamine-forming bacterium in salted and fermented Wsh products (Kobayashi et al, 2004). On the other hand, the other Tetragenococcus specie T. halophillus is regarded as a dominant and proWt bacterium for the salted and fermented foods including fermented Wsh products and fermented soybean foods, such as Japanese say sauce (Higuchi, Uchida, & Abe, 1999).…”

Isolation of halophilic lactic acid bacteria from traditional Chinese fermented soybean paste and assessment of the isolates for industrial potential

“…It can survive at 18% NaCl, even at 26% NaCl [18,21]. But it cannot resist strong acidity and cannot survive below pH 5.0 [3].…”

Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains

“…Lactic acid produced by LAB is a useful compound for food preservation because it maintains the acidic conditions of the fermented products, and is lethal to bacteria that cause food spoilage and food poisoning (Kobayashi et al, 2004). Most fermented foods owe their origin to the fact that the processes used in their production are inhibitory to many microorganisms.…”