Microbial Resources and Systematics
Online ISSN : 2759-2006
Print ISSN : 1342-4041
Volume 28, Issue 1
Displaying 1-7 of 7 articles from this issue
  • Mika Miyashita, Pattaraporn Yukphan, Chaipitakchonlatarn Winai, Malima ...
    2012 Volume 28 Issue 1 Pages 1-9
    Published: 2012
    Released on J-STAGE: January 18, 2025
    JOURNAL FREE ACCESS

    In our investigation of a variety of lactic acid bacteria in fermented foods in Thailand, we isolated 945 strains from 114 varieties of fermented foods from the northeastern, central, and southern parts of the northern Thailand. We determined their 16S ribosomal RNA (rRNA) gene sequences and selected 410 strains for further analyses based on differences of sequences and/or isolation source. The result of the 16S rRNA gene sequence analysis showed that the isolates were divided into 50 groups of six genera; Aerococcus, Enterococcus, Lactobacillus, Pediococcus, Tetragenococcus, and Weissella. Only one strain belonging to the genus Aerococcus showed 100% sequence similarity to A. viridans. Forty-six strains were assigned to the genus Enterococcus. They were divided into six groups to which they were closely related, namely, E. avium, E. faecalis, E. faecium, E. hirae, E. thailandicus, or E. gilvus/E. raffinosus. We sorted 309 strains belonging to the genus Lactobacillus into 34 sequence groups. Most of them showed a sequence that is 100% identical to those of known species. However, 12 strains of eight groups showed slightly lower similarity rates of lower than 99.0%, suggesting that they may be classified into novel species. Thirty-eight strains of three groups were classified in the genus Pediococcus. One group was closely related to P. acidilactici, and the other groups were closely related to P. pentosaceus. Four isolates were classified in Tetragenococcus halophilus. Twelve strains belonging to the genus Weissella were divided into five species, namely, W. cibaria, W. confusa, W. paramesenteroides, W. thailandensis, and W. viridescens. The strains isolated in this study will be available for public use in the BIOTEC Culture Collection and the NITE Biological Resource Center, with the numbers NBRC 107174 to 107352 and NBRC 108277 to 108549.

    Download PDF (512K)
  • Teruya Terashima, Kotaro Tada, Ichiro Kato, Yoshihisa Nakagawa, Hirosh ...
    2012 Volume 28 Issue 1 Pages 11-18
    Published: 2012
    Released on J-STAGE: January 18, 2025
    JOURNAL FREE ACCESS

    Four strains of lactic acid bacteria which produce a high level of γ-aminobutyric acid (GABA) were isolated from foods and plants produced in Toyama Prefecture. These lactic acid bacteria were identified and the productive capacity of GABA in GYP liquid medium was examined. The obtained results are summarized as follows:

    (1)These lactic acid bacteria were identified and named Lactobacillus brevis 0910, Lactobacillus buchneri 0912, Lactobacillus buchneri 1001 and Lactococcus lactis 1005 by 16S rRNA gene sequencing analysis. These strains were isolated from masuzushi, miso, kaburazushi and tulip, respectively.(2)There was a difference in the productive capacity of GABA among the four strains: Lb. buchneri 1001 showed the greatest capacity, while Lc. lactis 1005 did the least. (3) Lb. brevis 0910, Lb. buchneri 0912 and Lb. buchneri 1001 produced the largest amount of GABA on the condition of pH 4.5 or 5.0.(4)In the case of Lb. buchneri 1001, when the pH level of the medium was at 4.5, a maximum of 550 mM GABA was produced from 800 mM sodium glutamate concentration (GABA conversion rate: 69%).

    Download PDF (658K)
  • Teruya Terashima, Kotaro Tada, Ichiro Kato, Yoshihisa Nakagawa, Hirosh ...
    2012 Volume 28 Issue 1 Pages 19-27
    Published: 2012
    Released on J-STAGE: January 18, 2025
    JOURNAL FREE ACCESS

    By using each of Lactobacillus brevis 0910 and Lactobacillus buchneri 1001, which are lactic acid bacteria that produce γ-aminobutyric acid (GABA), as a starter, fermented sausage was made on an experimental basis, and comparison with Lactobacillus plantarum was made. The obtained results were summarized as follows:(1)The number of cells of L. brevis 0910 and L. buchneri 1001 in sausages increased to 109 CFU/g after 3-day fermentation in the same way as L. plantarum.(2)Lactic acid content in sausages by L. brevis 0910 and L. buchneri 1001 constituted about 60 percent of that of L. plantarum. The growth of the former strains was also slower.(3)Sausages by L. brevis 0910 contained 600 mg/100 g D.M. of GABA, while those with L. buchneri 1001 did 3,000 mg/100 g D.M.(4)The color of the sausage in L. plantarum was dark red found typically in salami sausage and the texture was hard. Sausages by L. brevis 0910 and L. buchneri 1001 were light red and slightly brighter in color, and the texture were brittle.(5)The result of a sensory evaluation showed that L. brevis 0910 and L. buchneri 1001 had a lower evaluation score than L. plantarum in appearance and overall assessment

    Download PDF (701K)
  • Teruya Terashima, Kotaro Tada, Ichiro Kato, Yoshihisa Nakagawa, Hirosh ...
    2012 Volume 28 Issue 1 Pages 29-33
    Published: 2012
    Released on J-STAGE: January 18, 2025
    JOURNAL FREE ACCESS

    By using Pediococcus acidilactici TOYAMA, a lactic acid bacterium that produces γ-aminobutyric acid (GABA), as a starter, Kaburazushi, traditional turnip pickle of Toyama Prefecture was made on an experimental basis. The experimental Kaburazushi contained 580 mg/100 g of GABA, compared to 45 mg/100 g of GABA based on average of 18 commercial Kaburazushi. Furthermore, the experimental Kaburazushi contained 938 mg/100 g of lactic acid, whereas the commercial Kaburazushi did 12.5 to 654.9 mg/100 g. As a result, the experimental Kaburazushi was more sour than the commercial Kaburazushi. The experimental Kaburazushi had a sour taste and its flavor was as good as the commercial Kaburazushi. It was indicated that 7-day fermentation is optimal for the production of GABA-containing Kaburazushi by P. acidilactici TOYAMA, in view of the requirement time for GABA production and on the basis of the result of sensory tests.

    Download PDF (490K)
feedback
Top