Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Mejuopen access
- Authors
- Kim, Da Hye; Kim, Seul-Ah; Jo, Yu Mi; Seo, Hee; Kim, Ga Yun; Cheon, Seong Won; Yang, Su Hwi; Jeon, Che Ok; Han, Nam Soo
- Issue Date
- Jun-2022
- Publisher
- BMC
- Keywords
- Tetragenococcus halophilus; Probiotics; Biogenic amine; Salty fermented foods
- Citation
- BMC MICROBIOLOGY, v.22, no.1
- Journal Title
- BMC MICROBIOLOGY
- Volume
- 22
- Number
- 1
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/58290
- DOI
- 10.1186/s12866-022-02561-7
- ISSN
- 1471-2180
- 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.
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