Genomic insights into the non-histamine production and proteolytic and lipolytic activities of Tetragenococcus halophilus KUD23

Abstract

Tetragenococcus halophilus KUD23, a non-histamine producer, was isolated from a traditional Korean high-salt fermented soybean paste, doenjang. The strain was safe in terms of antibiotic susceptibility, hemolytic activity and biofilm formation. It could grow on De Man-Rogosa-Sharpe agar containing 21% (w/v) NaCl, exhibited acid production at 15% NaCl, and had strain-specific proteolytic and lipolytic activities under salt stress. Complete genome analysis of T. halophilus KUD23 and comparative genomic analysis shed light on the genetic background behind these phenotypic characteristics, including non-production of histamine and proteolytic and lipolytic activities.

A Tetragenococcus halophilus human gut isolate

“…This halophilic microorganism has been initially isolated from miso ( Kumazawa et al., 2018 ) and further detected in various salty foods ( Chun et al., 2019 , Justé et al., 2012 , Guan et al., 2011 , Lee et al., 2015 , Udomsil et al., 2010 , Jeong et al., 2017 , Jung et al., 2016 , Jung et al., 2016 ), being incorporated into soy sauce, miso, anchovy brines and fermented and smoked fish eggs ( Kim et al., 2018 , Hanagata et al., 2003 , Roling and van Verseveld, 1996 , Udomsil et al., 2011 , Tanasupawat et al., 2002 ). Indeed, T. halophilus has been shown to produce organic acids, amino acids and flavoring compounds during the fermentation of salty foods ( Udomsil et al., 2010 , Udomsil et al., 2017 , Lee et al., 2018 ). Moreover, T. halophilus has been credited from beneficial effects on human health, in particular an immunomodulatory effect leading to improvement of atopic diseases ( Masuda et al., 2008 , Ohata et al., 2011 ).…”

Genomic Insight into the Salt Tolerance of Enterococcus faecium, Enterococcus faecalis and Tetragenococcus halophilus

“…gov/genomes) ( Table 1). T. halophilus KUD23 was isolated and selected as a starter candidate for the fermentation of high-salt foods in our previous study [26]. Average nucleotide identity, which provides a robust measurement of genetic distance among bacterial genomes, was used for comparative analysis of the conserved genes among the genomes [28].…”

“…We have also assessed the safety and technological properties of E. faecium, E. faecalis, and T. halophilus strains from fermented soybeans to select functional and safe starter candidates [24][25][26]. The selected starter candidates (E. faecium and T. halophilus) were inoculated into sterilized soybeans to assess their contributions to the sensory properties of the products [6].…”

Comparative Genomics of Closely Related Tetragenococcus halophilus Strains Elucidate the Diversity and Microevolution of CRISPR Elements

“…Tetragenococcus halophilus is a halophilic lactic acid bacterium that is abundant in various salted foods such as soy sauce, salted fish, and vegetable pickles (Chen et al, 2006;Satomi et al, 2008;Tanaka et al, 2012). During fermentation of these products, T. halophilus plays an important role in the production of organic acids, amino acids, and flavoring compounds (Udomsil et al, 2010(Udomsil et al, , 2017Lee et al, 2018). In traditional breweries, microorganisms that survived the fermentation process were repeatedly used as starter cultures for subsequent fermentation batches.…”