Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju
Abstract Background Probiotic starters can improve the flavor profile, texture, and health-promoting properties of fermented foods. Tetragenococcus halophilus is a halophilic lactic acid bacterium that is a candidate starter for high-salt fermented foods. However, the species is known to produce bio...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2022-06-01
|
| Series: | BMC Microbiology |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s12866-022-02561-7 |
| _version_ | 1811258134776250368 |
|---|---|
| author | Da Hye Kim Seul-Ah Kim Yu Mi Jo Hee Seo Ga Yun Kim Seong Won Cheon Su Hwi Yang Che Ok Jeon Nam Soo Han |
| author_facet | Da Hye Kim Seul-Ah Kim Yu Mi Jo Hee Seo Ga Yun Kim Seong Won Cheon Su Hwi Yang Che Ok Jeon Nam Soo Han |
| author_sort | Da Hye Kim |
| collection | DOAJ |
| description | Abstract Background Probiotic starters can improve the flavor profile, texture, and health-promoting properties of fermented foods. Tetragenococcus halophilus is a halophilic lactic acid bacterium that is a candidate starter for high-salt fermented foods. However, the species is known to produce biogenic amines, which are associated with neurotoxicity. Here, we report a probiotic starter strain of T. halophilus, EFEL7002, that is suitable for use in high-salt fermentation. Results EFEL7002 was isolated from Korean meju (fermented soybean) and identified as T. halophilus, with 99.85% similarity. The strain is safe for use in food as it is a non-hemolytic and non-biogenic amine producer. EFEL7002 is tolerant to gastrointestinal conditions and can adhere to Caco-2 cells. This strain showed antioxidant, anti-inflammatory, and protective effects against the human gut epithelial barrier. EFEL7002 grew well in media containing 0–18% NaCl showing maximum cell densities in 6% or 12% NaCl. Conclusions T. halophilus EFEL7002 can be used as a health-promoting probiotic starter culture for various salty fermented foods. |
| first_indexed | 2024-04-12T18:08:30Z |
| format | Article |
| id | doaj.art-c4988d8ca8fc4e06b0c7580c60e73d6d |
| institution | Directory Open Access Journal |
| issn | 1471-2180 |
| language | English |
| last_indexed | 2024-04-12T18:08:30Z |
| publishDate | 2022-06-01 |
| publisher | BMC |
| record_format | Article |
| series | BMC Microbiology |
| spelling | doaj.art-c4988d8ca8fc4e06b0c7580c60e73d6d2022-12-22T03:21:55ZengBMCBMC Microbiology1471-21802022-06-0122111710.1186/s12866-022-02561-7Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy MejuDa Hye Kim0Seul-Ah Kim1Yu Mi Jo2Hee Seo3Ga Yun Kim4Seong Won Cheon5Su Hwi Yang6Che Ok Jeon7Nam Soo Han8Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National UniversityBrain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National UniversityBrain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National UniversityBrain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National UniversityBrain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National UniversityBrain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National UniversityBrain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National UniversityDepartment of Life Science, Chung-Ang UniversityBrain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National UniversityAbstract Background Probiotic starters can improve the flavor profile, texture, and health-promoting properties of fermented foods. Tetragenococcus halophilus is a halophilic lactic acid bacterium that is a candidate starter for high-salt fermented foods. However, the species is known to produce biogenic amines, which are associated with neurotoxicity. Here, we report a probiotic starter strain of T. halophilus, EFEL7002, that is suitable for use in high-salt fermentation. Results EFEL7002 was isolated from Korean meju (fermented soybean) and identified as T. halophilus, with 99.85% similarity. The strain is safe for use in food as it is a non-hemolytic and non-biogenic amine producer. EFEL7002 is tolerant to gastrointestinal conditions and can adhere to Caco-2 cells. This strain showed antioxidant, anti-inflammatory, and protective effects against the human gut epithelial barrier. EFEL7002 grew well in media containing 0–18% NaCl showing maximum cell densities in 6% or 12% NaCl. Conclusions T. halophilus EFEL7002 can be used as a health-promoting probiotic starter culture for various salty fermented foods.https://doi.org/10.1186/s12866-022-02561-7Tetragenococcus halophilusProbioticsBiogenic amineSalty fermented foods |
| spellingShingle | Da Hye Kim Seul-Ah Kim Yu Mi Jo Hee Seo Ga Yun Kim Seong Won Cheon Su Hwi Yang Che Ok Jeon Nam Soo Han Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju BMC Microbiology Tetragenococcus halophilus Probiotics Biogenic amine Salty fermented foods |
| title | Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju |
| title_full | Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju |
| title_fullStr | Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju |
| title_full_unstemmed | Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju |
| title_short | Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju |
| title_sort | probiotic potential of tetragenococcus halophilus efel7002 isolated from korean soy meju |
| topic | Tetragenococcus halophilus Probiotics Biogenic amine Salty fermented foods |
| url | https://doi.org/10.1186/s12866-022-02561-7 |
| work_keys_str_mv | AT dahyekim probioticpotentialoftetragenococcushalophilusefel7002isolatedfromkoreansoymeju AT seulahkim probioticpotentialoftetragenococcushalophilusefel7002isolatedfromkoreansoymeju AT yumijo probioticpotentialoftetragenococcushalophilusefel7002isolatedfromkoreansoymeju AT heeseo probioticpotentialoftetragenococcushalophilusefel7002isolatedfromkoreansoymeju AT gayunkim probioticpotentialoftetragenococcushalophilusefel7002isolatedfromkoreansoymeju AT seongwoncheon probioticpotentialoftetragenococcushalophilusefel7002isolatedfromkoreansoymeju AT suhwiyang probioticpotentialoftetragenococcushalophilusefel7002isolatedfromkoreansoymeju AT cheokjeon probioticpotentialoftetragenococcushalophilusefel7002isolatedfromkoreansoymeju AT namsoohan probioticpotentialoftetragenococcushalophilusefel7002isolatedfromkoreansoymeju |