Genomic insights into the non-histamine production and proteolytic and lipolytic activities of Tetragenococcus halophilus KUD23

Jong-Hoon Lee; Sojeong Heo; Keuncheol Jeong; Byunghoon Lee; Do-Won Jeong

doi:10.1093/femsle/fnx252

Genomic insights into the non-histamine production and proteolytic and lipolytic activities of Tetragenococcus halophilus KUD23

FEMS Microbiol Lett. 2018 Jan 1;365(1). doi: 10.1093/femsle/fnx252.

Authors

Jong-Hoon Lee¹, Sojeong Heo¹, Keuncheol Jeong¹, Byunghoon Lee¹, Do-Won Jeong²

Affiliations

¹ Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea.
² Department of Food and Nutrition, Dongduk Women's University, Seoul 02748, Republic of Korea.

PMID: 29211887
DOI: 10.1093/femsle/fnx252

Abstract

Tetragenococcus halophilus KUD23, a non-histamine producer, was isolated from a traditional Korean high-salt fermented soybean paste, doenjang. The strain was safe in terms of antibiotic susceptibility, hemolytic activity and biofilm formation. It could grow on De Man-Rogosa-Sharpe agar containing 21% (w/v) NaCl, exhibited acid production at 15% NaCl, and had strain-specific proteolytic and lipolytic activities under salt stress. Complete genome analysis of T. halophilus KUD23 and comparative genomic analysis shed light on the genetic background behind these phenotypic characteristics, including non-production of histamine and proteolytic and lipolytic activities.

Keywords: Tetragenococcus halophilus; biogenic amines; lipase; protease; soybean fermentation; starter.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Biogenic Amines / biosynthesis
Comparative Genomic Hybridization
Enterococcaceae / genetics
Enterococcaceae / metabolism*
Fermented Foods / microbiology*
Genome, Bacterial
Histamine
Lipolysis*
Proteolysis*
Soy Foods / microbiology*

Substances

Biogenic Amines
Histamine