Isolation and characteristics of lactic acid bacteria isolated from ripe mulberries in Taiwan

Abstract

The objective of this study was to isolate, characterize, and identify lactic acid bacteria (LAB) from ripe mulberries collected in Taiwan. Ripe mulberry samples were collected at five mulberry farms, located in different counties of Taiwan. Eighty-eight acid-producing cultures were isolated from these samples, and isolates were divided into classes first by phenotype, then into groups by restriction fragment length polymorphism (RFLP) analysis and sequencing of 16S ribosomal DNA (rDNA). Phenotypic and biochemical characteristics led to identification of four bacterial groups (A to D). Weissella cibaria was the most abundant type of LAB distributed in four mulberry farms, and Lactobacillus plantarum was the most abundant LAB found in the remaining farm. Ten W. cibaria and one Lactococcus lactis subsp. lactis isolate produced bacteriocins against the indicator strain Lactobacillus sakei JCM 1157T . These results suggest that various LAB are distributed in ripe mulberries and W. cibaria was the most abundant LAB found in this study.

Non-traditional sources for isolation of lactic acid bacteria

“…The presence of genotypically identified representatives of species of the genera Enterococcus, Streptococcus and Lactobacillus in isolates from plants of different origins have been reported by other authors (Hartnett et al 2002;Magnusson et al 2003;Michaylova et al 2007;Chen et al 2010;Baradaran et al 2012). Hartnett et al (2002) identified E. faecium in isolates from raw barley; in isolates from sorghum, defined species Enterococcus mundtii and E. faecalis were found-which were undetected in plant isolates that we examined-as well as Lactococcus lactis in isolates from raw barley.…”

“…As such, genotype-based methods such as 16S rDNA represent a valuable addition to phenotypic methods for precise identification of lactobacteria isolated from certain microbial communities (Kostinek et al 2007;Tanasupawat et al 2007;Chen et al 2010;Kpikpi et al 2010;Venturi et al 2012;Baradaran et al 2012;Alemayehu et al 2014). Despite the widespread use of LAB, each plant habitat is characterized by a specific microbocenosis with unique biological activity.…”

“…LAB are designated "generally recognized as safe" (GRAS status), and have long played an important role in food technology-they are responsible for lactic fermentation in several products, including dairy, meat, and silage. LAB can be isolated from traditional sources such as raw milk, dairy products and fermented foods (Wouters et al 2002 ;Kimoto et al 2004;Tamang et al 2005;Nomura et al 2006;Kostinek et al 2007;Tanasupawat et al 2007;Kivanc et al 2011;Venturi et al 2012;Abegaz 2014), and from alternative sources including fecal samples, soil and plants (Hartnett et al 2002;Magnusson et al 2003;Cock and de Stouvenel 2006;Siezen et al 2008;Trias et al 2008;Di Cagno et al 2009;Cakir 2010;Chen et al 2010;Venugopalan et al 2010; Baradaran et al 2012;Emerenini et al 2013;Fhoula et al 2013;Nguyen et al 2013;Alemayehu et al 2014). In recent years, there has been increasing interest in LAB isolated from non-dairy sources due to their diverse metabolic profile and unique flavor-forming activities.…”

Detection and Characterization of Weissellicin 110, a Bacteriocin Produced by Weissella cibaria

“…The results suggested that each of these strains encodes a bacteriocin identical to weissellicin 110. It is interesting that these independent strains isolated from different fermented foods and geographical locations (14,19). However, the role of these weissellicin 110 producing W. cibaria strains in the fermented foods or the related vegetables remains elusive.…”

“…Besides W. cibaira 860106, strain W. cibaria 110 (8) was used as the positive control. Strains W. hellenica 4-7 (weissellicin L producer) (11) and W. cibaira I042209 and I042210 (no bacteriocin-producing ability) (19) were used as the negative controls.…”