Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development

Jeong, Do‐Won; Lee, Bitnara; Her, Jae‐Young; Lee, Kwang‐Geun; Lee, Jong-Hoon

doi:10.1016/j.ijfoodmicro.2016.07.011

Cited by 65 publications

(57 citation statements)

References 61 publications

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“…Although the majority of strain-specific genes were associated with hypothetical proteins, genes for lipid degradation were allocated to strain 14BME20 as functional singletons. This finding corresponds with the previously identified strain-specific lipase activity of S. succinus 14BME20 (2). These genes may contribute to the favorable sensory properties and volatile compound production in the fermented food products.…”

Section: Genome Announcementsupporting

confidence: 92%

“…In our successive study to select potential CNS starters for Korean fermented soybean foods, S. succinus isolates were identified as promising candidates in terms of safety, as well as technological functionality (2). We ultimately selected S. succinus strain 14BME20, which did not exhibit hemolysis, biofilm formation, or phenotypic resistance to eight different antibiotics.…”

Section: Genome Announcementmentioning

confidence: 99%

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

Jeong

Lee

2017

Genome Announc

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Section: Genome Announcementsupporting

confidence: 92%

Section: Genome Announcementmentioning

confidence: 99%

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

Jeong

Lee

2017

Genome Announc

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“…We analyzed the microbiota of meju and doenjang using culture‐dependent methods and isolated numbers of bacilli, enterococci, and CNS (Jeong et al, ). In the following assessments of the safety, proteolytic and lipolytic enzyme activities, and salt tolerance of isolates, followed by analyses of the volatile compounds produced from their soybean cultures (Jeong, Heo, et al, ; Jeong, Jeong, & Lee, ; Jeong, Jeong, et al, ; Jeong, Lee, Her, Lee, & Lee, ), three strains of Bacillus licheniformis , Enterococcus faecium , and Staphylococcus succinus have been selected.…”

Section: Introductionmentioning

confidence: 99%

Influence of bacterial starter cultures on the sensory characteristics of doenjang, a fermented soybean paste, and their impact on consumer hedonic perception

Lee

Jeong

Kim

2019

Journal of Sensory Studies

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The objective of this study was to determine the influence of starter cultures on the sensory characteristics of doenjang and their impact on consumer hedonic perception. Six doenjang samples (AB, AE, ABE, ABS, AES, and ABES) were prepared with different combinations of Aspergillus oryzae, Bacillus licheniformis, Enterococcus faecium, and Staphylococcus succinus cultures. A descriptive sensory analysis using a highly trained panel (n = 6) was conducted, followed by consumer acceptance testing (n = 83). Strain‐specific aromatics in doenjang samples were identified: B. licheniformis inoculated doenjang samples exhibited the traditional doenjang‐like flavors that included ammonia‐like, balsamic, meju, and soy sauce. E. faecium inoculated doenjang samples developed traditional doenjang‐like flavors similar to B. licheniformis‐inoculated samples. Solvent aromatic was noted only in doenjang samples with E. faecium. Addition of S. succinus resulted in the decrease of the traditional doenjang‐like aromatics. Consumers preferred doenjang samples with low intensities of traditional doenjang‐like aromatics. Practical applications Doenjang is one of the most consumed, Korean traditional food ingredients, based on soybean fermentation. Different starter cultures and microbial community are involved during doenjang fermentation. Yet, the influence of specific strain of bacterial starter cultures on the sensory characteristics of doenjang has not been intensively studied. Current study reports the effect of three distinctive bacterial starter cultures including B. licheniformis, E. faecium, and S. succinus, on the aroma characteristics of Doenjang using human subjects. Also, this work suggests bacterial starter culture that produced the sensory aroma characteristics appealing to Korean consumers. This work provided the information on linkage between bacterial starter cultures and sensory characteristics of doenjang, and can guide the selection of starter cultures on doenjang fermentation.

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“…Glycine max, also known as soybeans, are a traditional staple food in countries such as Korea, where meju and doenjang are two traditional fermented soybean preparations (Jeong et al, 2016).…”

Section: Glycine Max Fam Leguminosae Traditional Knowledgementioning

confidence: 99%

Osteoprotective Medicinal Plants - Part 1 (A Human Clinical Evidence-Based Review)

Dragoș¹,

Gîlcă²,

Găman³

et al. 2017

Afr J Tradit Complement Altern Med

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Background. Osteoporosis is a bone metabolic disease affecting a large percentage of aging population, which leads to an increased risk of fractures and has a negative impact on life quality. The available treatments for osteoporosis are effective, but are associated with several severe adverse reactions, hence the interest for alternative treatments devoid of such redoubtable side effects. Medicinal plants represent a viable resource for new therapeutic agents. The purpose of this review is to provide an overview about the medicinal plants that have been reported to have antiosteoporotic effects in human clinical studies. Materials and Methods. Relevant studies found in PubMed database, pertaining to efficacy in humans, mechanism of action, osteoactive phytochemicals and safety, were selected. For the inquiry, keywords such as "medicinal plant", "osteoporosis", "bone", "fracture", "osteoclast" and "osteoblast" were used in various combinations. The information extracted was integrated with the traditional knowledge on the correspondent medicinal plants. List of abbreviations: BMD-bone mineral density; CQ-Cissus quadrangularis; CR-Cimicifuga racemose; ESEleutherococcus senticosus; IGF-insulin like growth factor; OPG-osteoprotegerin; OVX-M -ovariectomized mice; OVX-R-ovariectomized rats; PC -Pueraria candollei; PL -Pueraria lobate; PN-Panax notoginseng; RANK-receptor activator of NF-kB; RANKL-receptor activator of NF-kB ligand; ROS -reactive oxygen species; Runx 2-runt related transcription factor 2; SM-Salvia milthiorriza Results. Eight medicinal plants (Cimicifuga racemosa, IntroductionOsteoporosis and osteopenia (low bone density) are bone metabolic diseases affecting a large percentage of aging population, increasing the risk of fractures and having a negative impact on quality of life patients. Risk factors for osteoporosis are: hormonal related risk factors (menopausal and andropausal hormonal disturbances, early menopause, Article HistoryReceived: Jan. 5, 2017. Revised Received: Apr. 7, 2017. Accepted Apr. 12, 2017. Published Online: Nov. 15, 2017 103 hyperparathyroidism, hyperthyroidism), environmental related risk factors (e.g. dioxin-related compounds, heavy metals), nutrition-related risk factors (vitamin D, calcium deficiencies), lifestyle related risk factors (e.g. smoking, sedentarism), drugs (corticosteroids, anticonvulsants, aromatase inhibitors, gonadotropin-releasing hormone agonists), advanced age, female gender (Gonzalez-Macias et al., 2015;Paunescu et al., 2013;Rzymski et al., 2015).Osteoporosis is caused by disturbances of bone remodeling process. The bone tissue is undergoing permanent build-up by osteoblasts and breakdown by osteoclasts. A good dynamic balance between the osteoblastogenesis and osteoclastogenesis is the key for a bone matrix of a high quality. The disbalance occurs especially when the breakdown process overwhelms the building process, being triggered by the risk factors (Leung and Siu, 2013).There are several factors important for osteoblastogenesis, such as run...

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Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development

Cited by 65 publications

References 61 publications

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

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

Influence of bacterial starter cultures on the sensory characteristics of doenjang, a fermented soybean paste, and their impact on consumer hedonic perception

Osteoprotective Medicinal Plants - Part 1 (A Human Clinical Evidence-Based Review)

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