Identification of glutaminase-producing lactic acid bacteria isolated from Nham, a traditional Thai fermented food and characterisation of glutaminase activity of isolatedWeissella cibaria

Thongsanit, Jaruwan; Tanikawa, Masahiro; Yano, Shigekazu; Tpachiki, Takashi; Wakayam, Mamoru

doi:10.1007/bf03179213

Cited by 11 publications

(5 citation statements)

References 33 publications

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“…These results suggested that optimum L-glutaminase activity is varied from pH 6.0-9.0 and temperature at 27-40 ºC depends on the isolation source. The earlier study related to glutaminase producing bacteria from Thai food by Thongsanit et al (2009) suggested that food isolate of Weisella cibaria can able to produce 0.0085 u/mg of enzyme whereas the present study have reported that LAB isolate can produce 7.46 u/ mg of enzyme. …”

Section: Kinetics Of Growth and Glutaminase Productioncontrasting

confidence: 75%

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Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods

Woraharn¹,

Lailerd²,

Sivamaruthi³

et al. 2014

Food Sci. Technol (Campinas)

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L-glutaminase and glutamic acid decarboxylase (GAD) catalyzes the hydrolysis of L-glutamine and glutamate, respectively. L-glutaminase widely used in cancer therapy along with a combination of other enzymes and most importantly these enzymes were used in food industries, as a major catalyst of bioconversion. The current investigation was aimed to screen and select L-glutaminase, and GAD producing lactic acid bacteria (LAB). A total of 338 LAB were isolated from fermented meat, fermented fish, fermented soya bean, fermented vegetables and fruits. Among 338 isolates, 22 and 237 LAB has been found to be positive for L-glutaminase and GAD, respectively. We found that 30 days of incubation at 35 ºC and pH 6.0 was the optimum condition for glutaminase activity by G507/1. G254/2 was found to be the best for GAD activity with the optimum condition of pH 6.5, temperature 40 ºC and ten days of incubation. These LAB strains, G507/1 and G254/2, were identified as close relative of Lactobacillus brevis ATCC 14869 and Lactobacillus fermentum NBRC 3956, respectively by 16S rRNA sequencing. Further, improvements in up-stream of the fermentation process with these LAB strains are currently under development.Keywords: L-glutaminase; glutamic acid decarboxylase; lactic acid bacteria and 16S rRNA sequencing.Practical Application: LABs based safe starter culture for the fermentation of mushroom to produce high GABA.

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Section: Kinetics Of Growth and Glutaminase Productioncontrasting

confidence: 75%

“…cremoris are reported to produce glutaminase (Kieronczyk et al, 2001;Weingand-Ziadé et al, 2003). Thongsanit et al (2009) (Lin et al, 1995;Sanders et al, 1998;Cotter et al, 2001). GAD of Lactobacillus brevis and L. paracasei are biochemically well characterized (Hiraga et al, 2008;Komatsuzaki et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods

Woraharn¹,

Lailerd²,

Sivamaruthi³

et al. 2014

Food Sci. Technol (Campinas)

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“…Weissella cibaria could also play an important role in meat fermentation. Thongsanit et al (2009) proposed W. cibaria MSS2 as starter culture for the production of nham fermented sausage and for kimchi, due to the capacity of these bacteria to produce glutaminase, which is indispensable in food processing. Furthermore, the use of W. cibaria as starter for food fermentations promoted the formation of ornithine from arginine, which in turn may have beneficial health effects, such as anti-obesity effect due to high levels of ornithine in fermented foods ( Yu et al, 2009 ).…”

Section: Resultsmentioning

confidence: 99%

The controversial nature of the Weissella genus: technological and functional aspects versus whole genome analysis-based pathogenic potential for their application in food and health

et al. 2015

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Despite the use of several Weissella (W.) strains for biotechnological and probiotic purposes, certain species of this genus were found to act as opportunistic pathogens, while strains of W. ceti were recognized to be pathogenic for farmed rainbow trout. Herein, we investigated the pathogenic potential of weissellas based on in silico analyses of the 13 whole genome sequences available to date in the NCBI database. Our screening allowed us to find several virulence determinants such as collagen adhesins, aggregation substances, mucus-binding proteins, and hemolysins in some species. Moreover, we detected several antibiotic resistance-encoding genes, whose presence could increase the potential pathogenicity of some strains, but should not be regarded as an excluding trait for beneficial weissellas, as long as these genes are not present on mobile genetic elements. Thus, selection of weissellas intended to be used as starters or for biotechnological or probiotic purposes should be investigated regarding their safety aspects on a strain to strain basis, preferably also by genome sequencing, since nucleotide sequence heterogeneity in virulence and antibiotic resistance genes makes PCR-based screening unreliable for safety assessments. In this sense, the application of W. confusa and W. cibaria strains as starter cultures or as probiotics should be approached with caution, by carefully selecting strains that lack pathogenic potential.

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“…They had been widely discovered from fermented foods such as cheese, kimchi, and soy sauce, and made great contributions to the flavor and taste ( Nguyen et al, 2013 ). Leuconostoc citreum had been reported to exhibit glutaminase-producing activity in a traditional Thai fermented food ( Thongsanit et al, 2009 ). Tetragenococcus halophilus was also proven to improve the flavor of fish sauce and increase the umami taste in soy sauce ( Udomsil et al, 2011 ; Zhang et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Microbial succession and its effect on the formation of umami peptides during sufu fermentation

2023

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Sufu, a traditional Chinese fermented food, is famous for its unique flavor, especially umami. However, the formation mechanism of its umami peptides is still unclear. Here, we investigated the dynamic change of both umami peptides and microbial communities during sufu production. Based on peptidomic analysis, 9081 key differential peptides were identified, which mainly involved in amino acid transport and metabolism, peptidase activity and hydrolase activity. Twenty-six high-quality umami peptides with ascending trend were recognized by machine learning methods and Fuzzy c-means clustering. Then, through correlation analysis, five bacterial species (Enterococcus italicus, Leuconostoc citreum, L. mesenteroides, L. pseudomesenteroides, Tetragenococcus halophilus) and two fungi species (Cladosporium colombiae, Hannaella oryzae) were identified to be the core functional microorganisms for umami peptides formation. Functional annotation of five lactic acid bacteria indicated their important functions to be carbohydrate metabolism, amino acid metabolism and nucleotide metabolism, which proved their umami peptides production ability. Overall, our results enhanced the understanding of microbial communities and the formation mechanism of umami peptides in sufu, providing novel insights for quality control and flavor improvement of tofu products.

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Identification of glutaminase-producing lactic acid bacteria isolated from Nham, a traditional Thai fermented food and characterisation of glutaminase activity of isolatedWeissella cibaria

Cited by 11 publications

References 33 publications

Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods

Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods

The controversial nature of the Weissella genus: technological and functional aspects versus whole genome analysis-based pathogenic potential for their application in food and health

Microbial succession and its effect on the formation of umami peptides during sufu fermentation

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