Growth-inhibition of hiochi bacteria in namazake (raw sake) by bacteriocins from lactic acid bacteria

Taniguchi, Masayuki; Ishiyama, Yohei; Takata, Takeomi; Nakanishi, Toshiyuki; Kaneoke, Mitsuoki; Watanabe, Kenji; Yanagida, Fujitoshi; Chen, Yisheng; Kouya, Tomoaki; Tanaka, Takaaki

doi:10.1016/j.jbiosc.2009.11.015

Cited by 16 publications

(9 citation statements)

References 22 publications

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“…This suggests that L. plantarum SB1 and L. acidophilus SB4 can be used not only against intestinal or foodborne pathogenic microorganisms but also against food spoilage bacteria such as Listeria monocytogenes. The inhibitory activity of probiotic bacteria against pathogenic is associated to the production of organic acid or mostly the production of antimicrobial proteins called bacteriocins [18][19][20][21][22][23][24]. For the isolates selected in this study, further studies need to be done in order to characterize and identify the nature of their antimicrobials molecules released during growth.…”

Section: Resultsmentioning

confidence: 99%

Probiotic potential of thermotolerant lactic acid bacteria isolated from “Gari “a cassava-based African fermented food

2017

J App Biol Biotech

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Most of the probiotic products undergo industrial processing involving high temperatures. Thermotolerance of probiotic microorganisms used in such processing is important to make it effective during consumption or administration. Very few studies have been devoted to the thermotolerance of probiotics. This work aimed at assessing the thermotolerance and probiotic potential of lactic acid bacteria isolated from "Gari" produced in the South West Region of Cameroon. Lactic acid bacteria were isolated from "Gari" samples using pour plate method on De Man Rogosa and Sharpe (MRS) agar. The catalase negative colonies were selected and subjected to thermotolerance test by heating the cells suspended in MRS broth at temperatures ranged from 50-60 °C for 1h and measurement of their growth at 30 °C by spectrophotometry. Only two isolates (SB1 and SB2) were able to tolerate heating treatment at 50-56°C and were selected. They were respectively identified using API 50 CHL BioMerieux kit as strain of Lactobacillus plantarum and Lactobacillus acidophilus. These selected strains showed high inhibitory activity against important food borne pathogenic bacteria such as Salmonella enterica serovar Enteritidis, Salmonella enterica serovar Typhimurium, Esherichia coli, Satphylococcus aureus and a food spoilage microorganisms; Listeria monocytogenes with an average inhibition diameter greater than 15 mm. The selected probiotic lactic acid bacteria also tolerate pH3.0 and 0.3 % (v/v) oxgall-bile. Owing to their properties they may be used in industrial processing of probiotic products.

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Section: Resultsmentioning

confidence: 99%

Probiotic potential of thermotolerant lactic acid bacteria isolated from “Gari “a cassava-based African fermented food

2017

J App Biol Biotech

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“…For example, the ornithine composition increases and the arginine composition decreases during the production process of the fermentation starter yamahai-moto (also known as kimoto; traditional fermentation starter), and ornithine-producing Latilactobacillus sakei has been isolated from yamahai-moto (Tsuji et al, 2018). The bacteriocins produced by Lactococcus lactis inhibit the growth of sake-spoiling bacteria (Taniguchi et al, 2010). Although Bacillus sp.…”

Section: Bacterial Flora In Motomentioning

confidence: 99%

Sake Brewing and Bacteria Inhabiting Sake Breweries

Nishida

2021

Front. Microbiol.

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“…In the traditional method of producing fermentation starter, the kuratsuki lactic acid bacteria grow and produce lactic acid [3]. The lactic acid bacteria interact with other microorganisms in sake [7,8], but are killed by self-produced lactic acid or ethanol produced by S. cerevisiae. In contrast, some highly ethanol-tolerant lactic acid bacteria, for example Lactobacillus fructivorans, spoil sake [9][10][11], demonstrating that lactic acid bacteria can have a positive and a negative effect on sake brewing.…”

Section: Introductionmentioning

confidence: 99%

Diversity of Bacillus Isolates from the Sake Brewing Process at a Sake Brewery

Kanamoto

Terashima²,

Shiraki

et al. 2021

Microorganisms

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We collected 92 isolates belonging to the genus Bacillus from the sake brewing process at Shiraki Tsunesuke Sake Brewery in Gifu, Japan to determine whether there is strain specificity at individual sake breweries. After distributing the isolates into seven groups, we observed that at least two groups (68 isolates) were kuratsuki bacteria at Shiraki Tsunesuke Sake Brewery. The kuratsuki Bacillus isolates were collected from different samples at the early and late stages of sake brewing in 2021 and 2019, respectively. These results showed that kuratsuki Bacillus entered the sake brewing process at this location. These kuratsuki Bacillus isolates had a high ethanol tolerance. Our previous paper showed the existence of kuratsuki Kocuria at Narimasa Sake Brewery in Toyama, Japan, but this study demonstrated that it is not found at Shiraki Tsunesuke Sake Brewery. Therefore, each sake brewery has specific kuratsuki bacterial strains, which are isolated with high frequency and contribute a specific flavor or taste to each sake brewery.

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Growth-inhibition of hiochi bacteria in namazake (raw sake) by bacteriocins from lactic acid bacteria

Cited by 16 publications

References 22 publications

Probiotic potential of thermotolerant lactic acid bacteria isolated from “Gari “a cassava-based African fermented food

Probiotic potential of thermotolerant lactic acid bacteria isolated from “Gari “a cassava-based African fermented food

Sake Brewing and Bacteria Inhabiting Sake Breweries

Diversity of Bacillus Isolates from the Sake Brewing Process at a Sake Brewery

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