Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju
DC Field | Value | Language |
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dc.contributor.author | Kim, Da Hye | - |
dc.contributor.author | Kim, Seul-Ah | - |
dc.contributor.author | Jo, Yu Mi | - |
dc.contributor.author | Seo, Hee | - |
dc.contributor.author | Kim, Ga Yun | - |
dc.contributor.author | Cheon, Seong Won | - |
dc.contributor.author | Yang, Su Hwi | - |
dc.contributor.author | Jeon, Che Ok | - |
dc.contributor.author | Han, Nam Soo | - |
dc.date.accessioned | 2022-06-22T02:40:12Z | - |
dc.date.available | 2022-06-22T02:40:12Z | - |
dc.date.issued | 2022-06 | - |
dc.identifier.issn | 1471-2180 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/58290 | - |
dc.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. | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | BMC | - |
dc.title | Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju | - |
dc.type | Article | - |
dc.identifier.doi | 10.1186/s12866-022-02561-7 | - |
dc.identifier.bibliographicCitation | BMC MICROBIOLOGY, v.22, no.1 | - |
dc.description.isOpenAccess | Y | - |
dc.identifier.wosid | 000806758800002 | - |
dc.identifier.scopusid | 2-s2.0-85131234445 | - |
dc.citation.number | 1 | - |
dc.citation.title | BMC MICROBIOLOGY | - |
dc.citation.volume | 22 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | Tetragenococcus halophilus | - |
dc.subject.keywordAuthor | Probiotics | - |
dc.subject.keywordAuthor | Biogenic amine | - |
dc.subject.keywordAuthor | Salty fermented foods | - |
dc.subject.keywordPlus | LACTIC-ACID BACTERIA | - |
dc.subject.keywordPlus | VOLATILE FLAVOR COMPOUNDS | - |
dc.subject.keywordPlus | BIOGENIC-AMINES | - |
dc.subject.keywordPlus | STARTER CULTURE | - |
dc.subject.keywordPlus | IN-VITRO | - |
dc.subject.keywordPlus | STRAINS | - |
dc.subject.keywordPlus | SAFETY | - |
dc.subject.keywordPlus | SALT | - |
dc.subject.keywordPlus | INTERLEUKIN-10 | - |
dc.subject.keywordPlus | MICROORGANISMS | - |
dc.relation.journalResearchArea | Microbiology | - |
dc.relation.journalWebOfScienceCategory | Microbiology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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