Multiplicity in soy pediococci carbohydrate fermentation and its application for analysis of their flora.

Uchida, Kinji

doi:10.2323/jgam.28.215

Cited by 39 publications

(22 citation statements)

References 6 publications

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“…However, these phenotypic differences are not enough to differentiate our isolates from T. halophilus, because some diversity in sugar utilization patterns has previously been reported within the population of T. halophilus (11,19). On the basis of the results of the fatty acid composition analysis, the new isolates can be distinguished from T. halophilus by their lack of a large amount of A19(cis9,10), which is a positional isomer of lactobacillic acid, A19(cis11,12).…”

Section: Discussionmentioning

confidence: 83%

Tetragenococcus muriaticus sp. nov., a New Moderately Halophilic Lactic Acid Bacterium Isolated from Fermented Squid Liver Sauce

Satomi

Kimura²,

Mizoi³

et al. 1997

International Journal of Systematic Bacteriology

149

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A total of 11 strains of moderately halophilic histamine-producing bacteria isolated from fermented squid liver sauce were studied phenotypically, genotypically, and phylogenetically. These strains are considered members of the genus Tetragenococcus based on their physiological, morphological, and chemotaxonomic characteristics. A 16s rRNA gene sequence analysis showed that these strains clustered with, but were separate from, Tetragenococcus halophilus. The results of DNA-DNA hybridization experiments indicated that the new isolates represent a new Tetragenococcus species, for which we propose the name Tetragenococcus muriaticus; strain X-1 (= JCM 10006) is the type strain of this species.Pediococcus halophilus was described as a halophilic lactic acid bacterium which requires sodium chloride (NaC1) for growth and is tolerant of a high NaCl concentration (more than 18%). According to Bergey's Manual of Systematic Bacteriology (6), tetrad cocci which are tolerant of 18% NaCl are members of P. haloThilus. Recently, however, Collins et al. (4) reported that P. halophilus is phylogenetically more closely related to enterococci and lactobacilli than to pediococci on the basis of 16s 16s rRNA sequence data, and thus they proposed that P. halophilus should be reclassified in a new genus, the genus Tetragenococcus, with Tetragenococcus halophilus as the single species recognized in the genus (2).Previous workers have isolated large numbers of T. halophilus as the predominant bacteria (7, 8) from Shottsuru, a Japanese local traditional fermented fish sauce, which contains more than 25% NaC1. In this study, we isolated histamineproducing lactic acid bacteria from Shottsuru-like squid liver sauce. Eleven strains were designated strains X-lT to X-11 and were different from authentic T. halophilus strains in the following characteristics: production of histamine, lack of L-arabinose fermentation, growth at 40°C, and 16s rRNA gene (rDNA) sequence. To precisely identify and phylogenetically place the new isolates, phenotypic characterization, analysis of fatty acid compositions, 16s rDNA sequencing, and DNA-DNA hybridization were performed. On the basis of our results we propose that our isolates should be placed in a new species, Tetragenococcus muriaticus. MATERIALS AND METHODSBacterial strains and growth conditions. A total of 11 strains (X-lT to X-11) were isolated from squid liver sauce, a Japanese local traditional fermented seafood. These strains were maintained on stab cultures in 10% NaCl-GYP agar (lo), which was supplemented with 10% sodium chloride, 1% magnesium sulfate, 0.1% potassium chloride, 0.5% calcium carbonate, and 0.3% agar. The pH was adjusted to 7.0 with 1.0 N NaOH. The cultures were incubated for about 2 days at 30°C. The strains were stored at 4°C and were transferred to fresh medium every third month. Unless indicated otherwise, the inocula used for phenotypic tests were prepared from 48-to 60-h-old cultures in 10% NaCl-GYP broth and incubated at 30°C.Morphology. Cell morphology was observed by using ...

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Section: Discussionmentioning

confidence: 83%

Tetragenococcus muriaticus sp. nov., a New Moderately Halophilic Lactic Acid Bacterium Isolated from Fermented Squid Liver Sauce

Satomi

Kimura²,

Mizoi³

et al. 1997

International Journal of Systematic Bacteriology

149

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“…In an earlier stage of the soy sauce moromi-fermentation, a group of halophilic lactic cocci, Pediococcus halophilus, propagates, usually up to 108 cfu/ml level, in moromi-mash which contains nearly 3 M (18% [w/v]) of sodium chloride (16). They make a significant contribution to the quality of soy sauce through lactic acid fermentation and other metabolic activities.…”

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confidence: 99%

“…For Pediococcus species, however, very few reports describing occurrence of bacteriophages were available so far. In the course of our studies on the halophilic lactic-acid cocci in soy sauce fermentation (16), some bacteriophages propagating on these bacteria have been obtained. This paper reports the isolation of bacteriophages specific for P. halophilus strains from fermenting soy sauce moromi-mash and describes some properties of the typical two.…”

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confidence: 99%

Occurrence of bacteriophages lytic for Pediococcus halophilus, a halophilic lactic-acid bacterium, in soy sauce fermentation.

Uchida

Kanbe

1993

J. Gen. Appl. Microbiol.

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Bacteriophages specific for Pediococcus halophilus, a group of halophilic lactic cocci used as starters for soy sauce fermentation, were isolated from fermenting soy sauce moromi-mash. Typical two of these phages, q57116 and qD-86, which propagate on P. halophilus NISL 7116 and D-86 respectively, were purified and studied for their morphology and some infecting properties. Morphotype of q57116 was Ackermann's Al having an isometric head of 87-96 nmi diameter and a contractile tail of 200 nm length. q5D-86 was found to be morphotype B 1, having a 67 nm isometric head and a 300 nm noncontractile tail. Both the phages could propagate on their each host under any pH or salt conditions in which their hosts could grow. Latent periods were both 5 h and burst sizes were 27-28. Their host ranges were substantially strain-specific. They both thermally inactivated at 60°C. Stable pH ranges for X7116 and qD-86 were 5.0-8.8 and 4.4-10.7 respectively.In diluted NaCI solutions, qD-86 was fairly stable over 0.03-2.6 M but q57116 was unstable specifically between 0.04-0.1 M.In an earlier stage of the soy sauce moromi-fermentation, a group of halophilic lactic cocci, Pediococcus halophilus, propagates, usually up to 108 cfu/ml level, in moromi-mash which contains nearly 3 M (18% [w/v]) of sodium chloride (16). They make a significant contribution to the quality of soy sauce through lactic acid fermentation and other metabolic activities. There has been recently a trend to control the fermentation by inoculating moromi-mash with artificial cultures of this species.A variety of bacteriophages infecting lactic-acid bacteria have been known.

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“…4 ) The growth medium (MJ medium) was prepared as follows: Soy sauce mash, from an early stage before lactic acid fermentation began, was first filtered through cloth and then through a Standard Super Cell to remove impurities. The filtrate was diluted with water to bring the NaCI concentration to 15% (w/v), and then malic acid was added.…”

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Diversity in the Metabolism of Organic Acids byPediococcus halophilus

Kanbe

Uchida

1982

Agricultural and Biological Chemistry

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Multiplicity in soy pediococci carbohydrate fermentation and its application for analysis of their flora.

Cited by 39 publications

References 6 publications

Tetragenococcus muriaticus sp. nov., a New Moderately Halophilic Lactic Acid Bacterium Isolated from Fermented Squid Liver Sauce

Tetragenococcus muriaticus sp. nov., a New Moderately Halophilic Lactic Acid Bacterium Isolated from Fermented Squid Liver Sauce

Occurrence of bacteriophages lytic for Pediococcus halophilus, a halophilic lactic-acid bacterium, in soy sauce fermentation.

Diversity in the Metabolism of Organic Acids byPediococcus halophilus

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