Widespread distribution of the bacteriocin-producing lactic acid cocci in Miso-paste products

Onda, Takumi; Yanagida, Fujitoshi; Uchimura, Tai; Tsuji, Masao; Ogino, Satoshi; Shinohara, Takashi; Yokotsuka, Koki

doi:10.1046/j.1365-2672.2002.01573.x

Cited by 53 publications

(53 citation statements)

References 36 publications

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“…We recently reported that these comprised the dominant lactic acid bacteria in non-sterilized Miso products (Onda et al, 2002), which is in agreement with the findings of the present study. The halophilic and/or halo-tolerant characteristic could be a dominant factor, which would explain why these species were present throughout the entire fermentation process.…”

Section: Discussionsupporting

confidence: 94%

“…The strains of these groups were identified as strains of the Enterococcus faecium-'species group' (E. faecium, E. durans or E. hirae), which are known to be widespread in Miso products (Onda et al, 2002). Groups II-IV were divided according to their carbohydrate-fermentation patterns, and the selected strains were differentiated from other known enterococcal species by some of their taxonomic properties.…”

Section: Groups II Iii Iv and V: Genus Enterococcus (607 Strains; 8mentioning

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

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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: Discussionsupporting

confidence: 94%

Section: Groups II Iii Iv and V: Genus Enterococcus (607 Strains; 8mentioning

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

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“…A large number of bacteriocins, antimicrobial peptides, are produced by many lactic acid bacteria (LAB) (Onda et al, 2002, Soriano et al, 2004, Sparo et al, 2006. Since bacteriocins are isolated from foods, such as meat and dairy products, which normally contain LAB, they have unknowingly been consumed for centuries by humans (Goktepe, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…The spoilaging phenomena seriously deteriorate the quality of sake. To prevent hiochi from emerging in the sake brewing industry, pasteurization (hiire) at around 65℃ for a short duration of 2-3 min or microfiltration for removing hiochibacteria has been carried out in the sake brewing process.However, the spoilage of sake caused by hiochi-bacteria is not completely repressed at present.A large number of bacteriocins, antimicrobial peptides, are produced by many lactic acid bacteria (LAB) (Onda et al, 2002, Soriano et al, 2004, Sparo et al, 2006. Since bacteriocins are isolated from foods, such as meat and dairy products, which normally contain LAB, they have unknowingly been consumed for centuries by humans (Goktepe, 2006).…”

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Production of Bacteriocin by Staphylococcus sp. NPSI 38 in Koji Extract Medium with Rice Protein Hydrolyzate and Its Growth-inhibitory Activity against Hiochi-bacteria

Ishiyama

Takata

Nakanishi

et al. 2008

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Enhanced production of bacteriocin by Staphylococcus sp. NPSI 38 (NPSI 38) using koji extract medium was investigated. The bacteriocin produced by NPSI 38 in MRS medium was found to be effective for inhibiting the growth of Lactobacillus hilgardii NBRC 15886 T , one of the representative hiochi-bacteria. In cultivations using test tubes without pH control, meat extract and Polypepton were effective for bacteriocin production by NPSI 38 with 10%(v/v) koji extract medium. When the koji extract medium supplemented with hydrolyzate of a rice protein preparation was used instead of meat extract and Polypepton, NPSI 38 produced 160 U/ml of bacteriocin in the cultivation with pH control, which was almost as high as that (156 U/ml) observed in cultivation using MRS medium with pH control. When the cells of L. hilgardii NBRC 15886T collected at logarithmic growth and stationary phases were inoculated into fresh modified MRS medium with 11 U/ml of the bacteriocin, negligible cell growth was observed, irrespective of different growth phases of cells inoculated. Little or no increase in cell concentrations in the media containing bacteriocin showed that the action of the bacteriocin produced by NPSI 38 was bacteriostatic against the hiochi-bacterium.Keywords: bacteriocin, hiochi-bacteria, Lactobacillus hilgardii, koji extract medium, rice protein *To whom correspondence should be addressed. Email: mtanig@eng.niigata-u.ac.jp IntroductionHiochi-bacteria are recognized as major potential spoilage microorganisms of sake. Hiochi-bacteria have been identified as several Lactobacillus species (Lactobacillus fructivorans, Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum and Lactobacillus hilgardii) by molecular biology and biochemistry methods (Goto-Yamamoto et al., 1994, Niidome et al., 1995. Hiochi caused by outbreaks of the bacteria results in lowering of the pH, occurrence of turbidity, and formation of off-flavors such as diacetyl. The spoilaging phenomena seriously deteriorate the quality of sake. To prevent hiochi from emerging in the sake brewing industry, pasteurization (hiire) at around 65℃ for a short duration of 2-3 min or microfiltration for removing hiochibacteria has been carried out in the sake brewing process.However, the spoilage of sake caused by hiochi-bacteria is not completely repressed at present.A large number of bacteriocins, antimicrobial peptides, are produced by many lactic acid bacteria (LAB) (Onda et al., 2002, Soriano et al., 2004, Sparo et al., 2006. Since bacteriocins are isolated from foods, such as meat and dairy products, which normally contain LAB, they have unknowingly been consumed for centuries by humans (Goktepe, 2006). Thus, bacteriocins from LAB have been shown to be safe, and have the potential to be effective as natural food preservatives (Ennahar et al., 2000, Cleveland et al., 2001. Many bacteriocins are small proteins, stable at high temperature, digested by protease (Ray, 1992, Heng et al., 2007, and only effective against a limited narrow spectrum of bacteria, typic...

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