Isolation and characterization of lactic acid bacteria strains with ornithine producing capacity from natural sea salt

Abstract

Two lactic acid bacteria (LAB) having ornithine-producing capacity were isolated from Korean natural sea salt. They were Gram-positive, short rod-type bacteria, and able to grow anaerobically with CO(2) production. The isolates grew well on MRS broth at 30-37 degrees C and a pH of 6.5-8.0. The optimum temperature and pH for growth are 37 degrees C and pH 7.0. The isolates fermented D-ribose, D-galactose, D-lactose, D-maltose, Dcellobiose, D-tagatose, D-trehalose, sucrose, D-melezitose, gentiobiose, D-glucose but not D-melibiose, inositol, and L-sorbose. The 16S rDNA sequences of the two isolates showed 99.5% and 99.6% homology with the Weissella koreensis S5623 16S rDNA (Access no. AY035891). They were accordingly identified and named as Weissella koreensis MS1-3 and Weissella koreensis MS1-14, and produced intracellular ornithine at levels of 72 mg/100 g cell F.W. and 105 mg/100 g cell F.W. and extracellular ornithine at levels of 4.5 mg/100 ml and 4.6 mg/100 ml medium, respectively, by culturing in MRS broth supplemented with 1% arginine. High cell growth was maintained in MRS broth with a NaCl concentration of 0-6%. These results show for the first time that Korean natural sea salts contain lactic acid bacteria Weissella koreensis strains having ornithine producing capacity.

Lactobacillus brevisOPK‐3 isolated from kimchi inhibits adipogenesis and exerts anti‐inflammation in 3T3‐L1 adipocyte

“…Elevated levels of serum TNF‐α and IL‐6 have been shown to inhibit the insulin signaling pathway, leading to insulin resistance . TNF‐α not only acts as a potent negative regulator of adipocyte differentiation but also decreases the expression of adipocyte‐specific genes in mature adipocytes . TNF‐α levels are increased in adipose tissue of obese rodents and humans .…”

“…In our earlier study, we reported that Lactobacillus plantarum LG42 isolated from gajami sik‐hae inhibits adipogenesis in 3T3‐L1 adipocytes, as well as decreasing intracellular triglyceride content . In addition, various clinically important amino acids such as γ‐aminobutyric acid (GABA) and ornithine are produced as a result of active growth of LAB during fermentation and storage of kimchi . Among Lactobacillus species, Lactobacillus brevis is a functional probiotic strain with peculiar biochemical features, closely related to the activity of arginine deiminase.…”

Microbiological Analyses of Traditional Alcoholic Beverage (Chhang) and its Starter (Balma) Prepared by Bhotiya Tribe of Uttarakhand, India

“…In contrast, each Keem sample showed presence of more than 57 9 10 6 cfu/g of LAB comprising Weissella paramesenteroides, Enterococcus casseliflavus and E. durans as identified on the basis of 16S rDNA sequence analysis. Weissella strains have also been reported from fermented soybean of North-East India [17] and Korean fermented food, Kimchi [18]. Keem samples were observed to contain 250 9 10 6 cfu/g of amylolytic bacilli.…”

Lactobacillus with probiotic potential from homemade cheese in Azerbijan

“…2 Lactobacilli are commonly used as starter culture of dairy products such as yogurt and traditional cheese. 2 Consumption of native foods containing such indigenous microorganisms possesses many advantages; 3 therefore, the study of probiotics is ubiquitous and many countries have made a great endeavor to isolate probiotic bacteria from natural sea salt, 4 plants, 5 and so from the human gastrointestinal tract, 6 particularly with many endeavors from traditional fermented foods such as cheese. 7 …”