Complete Genome Sequence of Staphylococcus succinus 14BME20 Isolated from a Traditional Korean Fermented Soybean Food

Jeong, Do‐Won; Lee, Jong-Hoon

doi:10.1128/genomea.01731-16

Cited by 11 publications

(12 citation statements)

References 4 publications

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“…Among them, strain 14BME20 was selected as a starter candidate. Genomic analysis confirmed that strain 14BME20 did not contain any of the known S. aureus virulence factor-encoding genes but did carry strain-specific genes for lipid degradation, which may contribute to the production of volatile compounds (Jeong and Lee, 2017). Staphylococcus succinus isolates from doenjang, a highsalt-fermented soybean product, did not exhibit hemolysis (Jeong et al, 2016a) and attempts to amplify enterotoxin genes were unsuccessful (unpublished results).…”

Section: Staphylococcus Succinusmentioning

confidence: 95%

Section: Safety Of Cns Derived From Fermented Foodsmentioning

confidence: 98%

“…However, the isolates did produce cadaverine, putrescine, and tyramine, but not histamine, in a laboratory setting (Jeong et al, 2016a ). Additionally, genome sequencing of the S. succinus isolates suggested that the genes required for histamine, putrescine, and tyramine production were missing from all isolates, although a lysine decarboxylase-encoding gene, which is needed for cadaverine production, was identified (Jeong and Lee, 2017 ; Megaw and Gilmore, 2016 ; Zhou et al, 2017 ). Cadaverine production by the isolates averaged 75.1 ppm in medium supplemented with excess precursors, suggesting that if precursor concentrations were restricted, cadaverine production should be very low.…”

Section: Safety Of Cns Derived From Fermented Foodsmentioning

confidence: 99%

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Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

Heo

Lee

Jeong

2020

Food Sci Biotechnol

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Food safety is of significant concern to consumers and is a major issue for the food industry. As such, the industry is aware of the importance of safety assessments of starters used in the production of fermented foods. Coagulase-negative staphylococci (CNS) are the predominant bacteria found in fermented foods worldwide. Because of this, food-derived CNS are used as starters for cheese and meat fermentation, and have been investigated for use as starters in soybean fermentation. Although food-derived CNS are generally considered non-pathogenic, their safety remains uncertain following the isolation of CNS from skin infections in humans and animals, and because they belong to the same genus as the highly pathogenic species Staphylococcus aureus. This review explores what is known about the safety of food-derived CNS, focusing on antibiotic resistance, enterotoxin genes, and biogenic amine production, to aid in the selection of starter candidates.

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Section: Staphylococcus Succinusmentioning

confidence: 95%

Section: Safety Of Cns Derived From Fermented Foodsmentioning

confidence: 98%

Section: Safety Of Cns Derived From Fermented Foodsmentioning

confidence: 99%

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Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

Heo

Lee

Jeong

2020

Food Sci Biotechnol

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“…To our knowledge, this is the first time S. succinus has been reported in duck meat fermentation processes, although it has been found in other fermented meat products before [ 42 , 61 ]. This is not necessarily a matter of concern, but some strains of S. succinus exhibit proteolytic, lipolytic, and urease activities and can also be hemolytic and toxigenic [ 62 , 63 ]. Further, one should be mindful of the shortcomings and limitations of culture-based methods as they cannot identify nonculturable cells [ 64 ].…”

Section: Discussionmentioning

confidence: 99%

The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

Charmpi

Reckem

Sameli

et al. 2020

Foods

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The bacterial communities that are established during natural meat fermentation depend on the processing conditions and the type of meat substrate used. Six pork samples of variable quality (reflected in pH values) and six less conventional meats (beef, horse, hare, wild deer, wild duck, and wild boar) were naturally fermented under controlled conditions in model systems. The development of lactic acid bacteria (LAB), coagulase-negative staphylococci (CNS), and enterobacteria was followed using culture-dependent techniques and (GTG)5-PCR fingerprinting of genomic DNA from the isolates obtained. Taken together, Latilactobacillus sakei was the most abundant LAB species, although Latilactobacillus curvatus was more manifest in high-pH pork. Within staphylococci, common species were encountered (i.e., Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus xylosus), although some atypical ones (i.e., Staphylococcus succinus) were also recovered. Within enterobacteria, Serratia spp. prevailed in more acidic pork batches and in beef, whereas Hafnia spp. prevailed in game meat fermentations. Enterobacterial counts were particularly high in fermentations with low acidity, namely for some pork batches, hare, wild duck, and wild boar. These findings should be considered when naturally fermented meat products are manufactured, as the use of game meat or meat with high pH can give rise to safety concerns.

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“…S. succinus strain 14BME20 (thereafter referred to as 14BME20) cleared the safety and functionality tests, and was selected as a potential starter culture candidate for soybean food fermentations. Furthermore, the complete genome sequence analysis of 14BME20 revealed that the strain does not encode any of the virulence factors found in the well-known pathogen Staphylococcus aureus (17).…”

Section: Introductionmentioning

confidence: 99%

Staphylococcus succinus 14BME20 Prevents Allergic Airway Inflammation by Induction of Regulatory T Cells via Interleukin-10

et al. 2019

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Asthma is a common chronic inflammatory disease, which is characterized by airway hyperresponsiveness (AHR), high serum levels of immunoglobulin (Ig)E, and recruitment of various inflammatory cells such as eosinophils and lymphocytes. Korean traditional fermented foods have been reported to exert beneficial effects against allergic diseases such as asthma and atopic dermatitis. In this study, we investigated whether Staphylococcus succinus strain 14BME20 (14BME20) isolated from doenjang, a traditional high-salt-fermented soybean food of Korea, exerts suppressive effects on allergic airway inflammation in a murine model. Mice were orally administered with 14BME20, then sensitized and challenged with ovalbumin as an allergen. Administration of the 14BME20 significantly suppressed AHR and influx of inflammatory cells into the lungs and reduced serum IgE levels. Moreover, the proportion of T helper type 2 (Th2) cells and the production of Th2 cytokines were decreased in 14BME20-treated mice, whereas dendritic cells (DCs) with tolerogenic characteristics were increased. In contrast, oral administration of 14BME20 increased the proportion of CD4 + CD25 + Foxp3 + regulatory T (Treg) cells and the level of interleukin (IL)-10 in 14BME20-treated mice. Furthermore, 14BME20 induced maturation of tolerogenic DCs, and 14BME20-treated DCs increased Treg cell population in a co-culture system of DCs and CD4 + T cells. The addition of a neutralizing anti-IL-10 mAb to the culture of cells that had been treated with 14BME20 decreased the enhanced Treg cell population, thereby indicating that 14BME20-treated DCs increase Treg cell population via DC-derived IL-10. These results demonstrate that oral administration of 14BME20 suppresses airway inflammation by enhancing Treg responses and suggest that the 14BME20 isolated from doenjang may be a therapeutic agent for allergic asthma.

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Complete Genome Sequence of Staphylococcus succinus 14BME20 Isolated from a Traditional Korean Fermented Soybean Food

Cited by 11 publications

References 4 publications

Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

Staphylococcus succinus 14BME20 Prevents Allergic Airway Inflammation by Induction of Regulatory T Cells via Interleukin-10

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