Isolation and Characterization of the Lactic Acid Bacterial Strain GM005 Producing a Antibacterial Substance from Miso-Paste Product.

Onda, Takumi; Yanagida, Fujitoshi; Tsuji, Masao; Ogino, Satoshi; Shinohara, Takashi

doi:10.3136/fstr.5.247

Cited by 21 publications

(34 citation statements)

References 5 publications

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“…Lactobacillus sakei (Trüper & De'Clari, 1997) JCM1157 T , which showed high sensitivity (Onda et al, 1999) against the bacteriocin produced by strain GM005, was used as the indicator. Inhibition of the indicator culture was detected by a clear zone around the test well, and the positive strain was confirmed for the absence of bacteriophages, using the modified method of the agar-well diffusion assay of Onda et al (1999). An adoption of the critical dilution assay was used for the titration of antibacterial activity.…”

Section: Methodsmentioning

confidence: 99%

“…Enumeration and isolation of lactic acid bacteria and yeast Appropriate serial dilutions of Miso samples in saline water were used for microbial enumerations of (non-halophilic) lactic acid bacteria and halophilic lactic acid bacteria with the following two media: (1) Man, Ragosa and Sharpe agar (MRS agar: Lactobacilli MRS broth; Difco Laboratories, Detroit, MI), adjusted to pH 7.0 for the estimation of non-halophilic strains and (2) NaCl-MRS agar (MRS media containing 10.0% sodium chloride), adjusted to pH 8.0 for halophilic strains; Onda et al, 1999). The two agar media were used with 1.5% calcium carbonate (CaCO 3 ), 10 g/ml sodium azide and 10 g/ml cycloheximide (Uchimura & Okada, 1992a).…”

Section: Methodsmentioning

confidence: 99%

“…Therefore, control of the conditions of lactic acid bacterial flora and the prevention of bacterial contaminants are necessary to improve the Miso quality. We recently reported that bacteriocin producing enterococci are widespread in Miso (Onda et al, 1999(Onda et al, , 2002. The bacteriocin producers were identified as E. faecium and E. durans, which belong to the E. faecium-'species group', rather than E. faecalis, which was considered to be the dominant enterococcal species in Miso.…”

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confidence: 99%

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Analysis of Lactic Acid Bacterial Flora during Miso Fermentation

Onda

Yanagida

Uchimura

et al. 2003

FSTR

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This article describes a microbiological study of lactic acid bacteria involved in the fermentation process of Miso. The bacteria were counted and isolated from Miso during fermentation and, based on the results of traditional phenotypic tests, divided into nine groups. The isolates were identified by biochemical analysis and 16S rRNA sequence analysis. During Miso fermentation, the halophilic bacterium Tetragenococcus halophilus increased moderately. The nonhalophilic strains displayed a complex growth pattern and were identified as Enterococcus faecium, Enterococcus durans, Enterococcus faecalis, Pediococcus acidilactici, Pediococcus pentosaceus, Lactobacillus plantarum and Weissella confusa. The predominant species throughout the fermentation process were T. halophilus, E. faecium and E. durans. Among them, only the strains of E. faecalis and E. durans produced bacteriocins that had an antibacterial effect on B. subtilis, but had none on T. halophilus. The bacteriocin producers appear to play an important role in maintaining normal bacterial flora during Miso fermentation.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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confidence: 99%

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Analysis of Lactic Acid Bacterial Flora during Miso Fermentation

Onda

Yanagida

Uchimura

et al. 2003

FSTR

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“…Bacteriocins from L. lactis subsp. lactis (1,5,10,15) have been frequently studied. However, studies on bacteriocins from W. cibaria remain scarce (17).…”

Section: Indicator Microorganisms Enzyme Treatmentsmentioning

confidence: 99%

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

Chen¹,

Wu²,

Yanagida³

2010

Braz. J. Microbiol.

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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.

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“…Detection of antibacterial activity. The agar-well diffusion method as described by Onda et al (1999) was used to detect and assess the antibacterial activities of isolates. For initial screening, antibacterial activity was detected with an agar-well diffusion assay using Lact.…”

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confidence: 99%