Journal of Microbiology

Journal Articles

Leuconostoc aquikimchii sp. nov., a Lactic Acid Bacterium Isolated from Cabbage Watery Kimchi: Subin Kim, Se Hee Lee, Ki Hyun Kim, Misun Yun; J. Microbiol. 2024;62(12):1089-1097. Published online December 2, 2024; DOI: https://doi.org/10.1007/s12275-024-00188-z

52 View
0 Download

Abstract: Two Gram-stain-positive, facultatively anaerobic, non-hemolytic, coccoid-shaped bacterial strains, designated MS01(T) and MS02, were isolated from cabbage watery kimchi in the Republic of Korea. Cellular growth occurred at 5-25 ℃ (optimum, 20 ℃), pH 5-8 (optimum, pH 7) and in the presence of 0-5% (w/v) NaCl (optimum, 1%). Results of 16S rRNA gene-based phylogenetic analyses showed that strains MS01(T) and MS02 shared identical sequences, clustered within the Leuconostoc clade in phylogenetic trees, and were most closely related to Leuconostoc inhae IH003(T) and Leuconostoc gasicomitatum LMG 18811(T) with sequence similarities of 98.74%. The complete whole-genome sequences of strains MS01(T) and MS02 measured 2.04-2.06 Mbp and harbored a 50.6 kb plasmid, with DNA G + C contents of 37.7% for both. Based on average nucleotide identities (ANI) and digital DNA-DNA hybridization (dDDH) values, both strains were confirmed to belong to the same species but showed ≤ 85.9% ANI and ≤ 29.9% dDDH values to other Leuconostoc species, indicating that they represent a novel species. Metabolic pathway reconstruction revealed that both strains perform heterolactic acid fermentation, producing lactate, acetate, and ethanol. Chemotaxonomic analyses, including cellular fatty acids, polar lipids, and peptidoglycan amino acid, confirmed the inclusion of both strains within the genus Leuconostoc. Based on the phylogenetic, genomic, and phenotypic characterization, strains MS01(T) and MS02 were considered to represent a novel species within the genus Leuconostoc, for which the name Leuconostoc aquikimchii sp. nov. is proposed with MS01(T) (= KACC 23748(T) = JCM 37028(T)) as the type strain.

Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life: Mi-Ju Kim , Hae-Won Lee , Mo-Eun Lee , Seong Woon Roh , Tae-Woon Kim; J. Microbiol. 2019;57(6):479-484. Published online May 27, 2019; DOI: https://doi.org/10.1007/s12275-019-9048-0

50 View
0 Download
24 Web of Science
25 Crossref

To develop a starter culture system for improving the shelflife and quality of kimchi, we prepared a mixed starter composed of Lactococcus lactis and Leuconostoc citreum. Two strains, L. lactis WiKim0098 and Leu. citreum WiKim0096, showed high antimicrobial activity and mannitol productivity, respectively. These lactic acid bacteria (LAB) were introduced as a starter into kimchi following cultivation in foodgrade liquid medium. Two kimchi samples, with and without starter, were fermented for 12 days at 10°C. Compared to the control kimchi without starter, a lower initial pH and higher number of LAB were observed in kimchi with starter at 0 day. However, the starter in kimchi prolonged the period taken by kimchi to reach to pH 4.2 by approximately 1.5-fold compared to that in the control kimchi. To estimate the effect of the starter on the flavor of kimchi, metabolite changes were evaluated by gas chromatography/mass spectrometry. In starter fermented kimchi, the levels of mannitol and amino acid, which are associated with the flavor of kimchi, were increased following fermentation. The amount of mannitol was confirmed by high-performance liquid chromatography analysis, showing concentrations of 3.4 and 5.1 mg/ml for the control and starter fermented kimchi, respectively. Thus, mixed starter inoculated with L. lactis WiKim0098 and Leu. citreum WiKim0096 may extend the shelf-life of kimchi and improve its sensory characteristics.

Citations

Citations to this article as recorded by

Community-level bioaugmentation results in enzymatic activity- and aroma-enhanced Daqu through altering microbial community structure and metabolic function
Wen-Hu Liu, Li-Juan Chai, Hong-Mei Wang, Zhen-Ming Lu, Xiao-Juan Zhang, Chen Xiao, Song-Tao Wang, Cai-Hong Shen, Jin-Song Shi, Zheng-Hong Xu
Food Bioscience.2024; 57: 103630. CrossRef
Metabolic shift during fermentation in kimchi according to capsaicinoid concentration
Young Bae Chung, Sung Jin Park, Yun-Jeong Choi, Ye-Rang Yun, Mi-Ai Lee, Sung Hee Park, Sung Gi Min, Hye-Young Seo
Heliyon.2024; 10(2): e24441. CrossRef
Antibiotic Susceptibility and Technological Properties of Leuconostoc citreum for Selecting Starter Candidates
Sumin Lee, Sojeong Heo, Gawon Lee, Yura Moon, Minkyeong Kim, Mi-Sun Kwak, Do-Won Jeong
Microorganisms.2024; 12(12): 2636. CrossRef
Rapid on-site detection of Leuconostoc citreum in commercially processed products using loop-mediated isothermal amplification(LAMP) technique
Yoon-Soo Gwak, Hae-Yeong Kim, Mi-Ju Kim
Food Control.2024; 158: 110230. CrossRef
Flavor compound profiles and enhancement strategies in the kimchi-making process
Siti Hajar-Azhari, Fateen Aqlima Haniem Ab Jabar, Zul Ilham, Muhamad Hafiz Abd Rahim, Nurul Aqilah Mohd Zaini, Wan Abd Al Qadr Imad Wan-Mohtar
Food Bioscience.2024; 62: 105385. CrossRef
Combination approach of paired starter culture and lactic acid on inhibiting autochthonous lactic acid bacteria for extending kimchi shelf life
Chang Hee Jeong, Hye In Ko, Mo Eun Lee, Sung-Gi Min, Mi-Ai Lee, Tae-Woon Kim
Food Control.2024; 157: 110167. CrossRef
Effects of storage temperature on the diversity of white colony-forming yeast and correlations between bacterial and yeast communities in salted kimchi cabbage
Chan-Il Bae, Yoon-Soo Gwak, Su-Jeong Eom, Shinyoung Lee, Mi-Ju Kim
Food Science and Biotechnology.2024;[Epub] CrossRef
Exploring flavor perception through metabolite profiling and sensory approaches during starter kimchi fermentation
Moeun Lee, Daun Kim, In Min Hwang, Ji Yoon Chang
Food Bioscience.2024; 61: 104477. CrossRef
Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation
Won Ho Seo, Youngsang You, Hyung Hee Baek
Food Science and Biotechnology.2024; 33(7): 1623. CrossRef
Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation
Su-Ji Kim, Sanghyun Ha, Yun-Mi Dang, Ji Yoon Chang, So Yeong Mun, Ji-Hyoung Ha
Journal of Microbiology and Biotechnology.2024; 34(3): 622. CrossRef
Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice
Bin Liang, Xue Bai, Yunfan Wang, Xiaohe Li, Yanhui Kong, Xiulian Li, Xiangquan Zeng, Wenli Liu, Huamin Li, Shuyang Sun, Hansheng Gong, Xinguang Fan
Food Chemistry: X.2024; 24: 102023. CrossRef
Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi
Hye Jin Yu, Sung Hee Park, Eun Hae Kim, Yun-Jeong Choi, Sung Gi Min
Journal of Food Science and Technology.2023; 60(10): 2695. CrossRef
Effects of the addition of starches with different amylose contents on kimchi microbiota and metabolites
Seong-Eun Park, Kwang-Moon Cho, Sun Jae Kwon, Eun-Ju Kim, Seung-Ho Seo, Duyun Jeong, Hyun-Jung Chung, Hong-Seok Son
LWT.2023; 175: 114475. CrossRef
Using metabolomics to understand stress responses in Lactic Acid Bacteria and their applications in the food industry
Elvina Parlindungan, Oliver A. H. Jones
Metabolomics.2023;[Epub] CrossRef
Role of combinated lactic acid bacteria in bacterial, viral, and metabolite dynamics during fermentation of vegetable food, kimchi
Mi-Ja Jung, Juseok Kim, Se Hee Lee, Tae Woong Whon, Hojun Sung, Jin-Woo Bae, Yoon-E. Choi, Seong Woon Roh
Food Research International.2022; 157: 111261. CrossRef
Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment – Red sour soup – During fermentation
Liang-Jing Lin, Jian Zeng, Qi-Ming Tian, Xing-Qian Ding, Xiao-Yong Zhang, Xiang-Yang Gao
Food Research International.2022; 155: 111059. CrossRef
Effects of mixed inoculation of Leuconostoc citreum and Lactobacillus plantarum on suansun (Sour bamboo shoot) fermentation
Honghao Lu, Cuiji Huang, Kena Yu, Zhaoming Liu
Food Bioscience.2022; 47: 101688. CrossRef
Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage
Sung-gi Min, Mi-Ju Kim, Jun-young Jeon, Hae-Yeong Kim, Eung Soo Han
Food Science and Biotechnology.2022; 31(2): 221. CrossRef
Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi
Mi-Ai Lee, Yun-Jeong Choi, Hyojung Lee, Sojeong Hwang, Hye Jin Lee, Sung Jin Park, Young Bae Chung, Ye-Rang Yun, Sung-Hee Park, Sunggi Min, Lee-Seung Kwon, Hye-Young Seo
Fermentation.2021; 7(4): 308. CrossRef
Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation
Hee Seo, Jae-Han Bae, Gayun Kim, Seul-Ah Kim, Byung Hee Ryu, Nam Soo Han
Foods.2021; 10(6): 1435. CrossRef
Development of Edible Medium for Kimchi Starter, and Application of Kimchi Fermentation Control
Chang Hee Jeong, Hye In Ko, Tae Woon Kim
Current Topic in Lactic Acid Bacteria and Probiotics.2021; 7(2): 53. CrossRef
Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation
Jae-Jun Lee, Yun-Jeong Choi, Min Jung Lee, Sung Jin Park, Su Jin Oh, Ye-Rang Yun, Sung Gi Min, Hye-Young Seo, Sung-Hee Park, Mi-Ai Lee
Food Research International.2020; 136: 109591. CrossRef
Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province
Zhidi Chen, Jianyi Kang, Yao Zhang, Xinxin Yi, Xiaona Pang, Hongmei Li-Byarlay, Xiuzhi Gao
Annals of Microbiology.2020;[Epub] CrossRef
Improvement in the Quality of Kimchi by Fermentation with Leuconostoc mesenteroides ATCC 8293 as Starter Culture
Ling Li, Yu Yan, Weiqi Ding, Jinyan Gong, Gongnian Xiao
Microbiology and Biotechnology Letters.2020; 48(4): 533. CrossRef
Dietary intake assessment of macro, trace, and toxic elements via consumption of kimchi in South Korea
In Min Hwang, Ji‐Su Yang, Ji‐Hye Jung, Hae‐Won Lee, Hee Min Lee, Hye‐Young Seo, Naeem Khan, Nargis Jamila, Kyong Su Kim, Sung Hyun Kim
Journal of the Science of Food and Agriculture.2019; 99(14): 6474. CrossRef

Research Support, Non-U.S. Gov'ts

Genome sequence analysis of potential probiotic strain Leuconostoc lactis EFEL005 isolated from kimchi: Jin Seok Moon , Hye Sun Choi , So Yeon Shin , Sol Ji Noh , Che Ok Jeon , Nam Soo Han; J. Microbiol. 2015;53(5):337-342. Published online May 3, 2015; DOI: https://doi.org/10.1007/s12275-015-5090-8

47 View
0 Download
15 Crossref

Abstract

Leuconostoc lactis EFEL005 (KACC 91922) isolated from kimchi showed promising probiotic attributes; resistance against acid and bile salts, absence of transferable genes for antibiotic resistance, broad utilization of prebiotics, and no hemolytic activity. To expand our understanding of the species, we generated a draft genome sequence of the strain and analyzed its genomic features related to the aforementioned probiotic properties. Genome assembly resulted in 35 contigs, and the draft genome has 1,688,202 base pairs (bp) with a G+C content of 43.43%, containing 1,644 protein-coding genes and 50 RNA genes. The average nucleotide identity analysis showed high homology (≥ 96%) to the type strain L. lactis KCTC3528, but low homology (≤ 95%) to L. lactis KCTC3773 (formerly L. argentinum). Genomic analysis revealed the presence of various genes for sucrose metabolism (glucansucrases, invertases, sucrose phosphorylases, and mannitol dehydrogenase), acid tolerance (F1F0 ATPases, cation transport ATPase, branched-chain amino acid permease, and lysine decarboxylase), vancomycin response regulator, and antibacterial peptide (Lactacin F). No gene for production of biogenic amines (histamine and tyramine) was found. This report will facilitate the understanding of probiotic properties of this strain as a starter for fermented foods.

Citations

Citations to this article as recorded by

Novel method for screening probiotic candidates tolerant to human gastrointestinal stress
Takuma Kozawa, Hideki Aoyagi
Journal of Microbiological Methods.2024; 222: 106945. CrossRef
A comprehensive review on probiotics and their use in aquaculture: Biological control, efficacy, and safety through the genomics and wet methods
Matteo Calcagnile, Salvatore Maurizio Tredici, Pietro Alifano
Heliyon.2024; 10(24): e40892. CrossRef
Isolation of Lactic Acid Bacteria from the Feces of Ring-tailed Coati (Nasua nasua), Biochemical and Fermentative Aspects Related to Coffee Fermentation
R. M. Pinillos-Miñano, L. M. I. Rodriguez-Portilla, B. A. Hatta-Sakoda, W. D. Estela-Escalante
Applied Biochemistry and Microbiology.2022; 58(S1): S102. CrossRef
Genomic and Phenotypic Evaluation of Potential Probiotic Pediococcus Strains with Hypocholesterolemic Effect Isolated from Traditional Fermented Food
Shadi Pakroo, Armin Tarrah, Jacopo Bettin, Viviana Corich, Alessio Giacomini
Probiotics and Antimicrobial Proteins.2022; 14(6): 1042. CrossRef
Exploring Antibiotic Resistance Diversity in Leuconostoc spp. by a Genome-Based Approach: Focus on the lsaA Gene
Elisa Salvetti, Ilenia Campedelli, Ilaria Larini, Giada Conedera, Sandra Torriani
Microorganisms.2021; 9(3): 491. CrossRef
ODFM, an omics data resource from microorganisms associated with fermented foods
Tae Woong Whon, Seung Woo Ahn, Sungjin Yang, Joon Yong Kim, Yeon Bee Kim, Yujin Kim, Ji-Man Hong, Hojin Jung, Yoon-E Choi, Se Hee Lee, Seong Woon Roh
Scientific Data.2021;[Epub] CrossRef
Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches
Se Hee Lee, Tae Woong Whon, Seong Woon Roh, Che Ok Jeon
Applied Microbiology and Biotechnology.2020; 104(18): 7731. CrossRef
Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods
Seul-Ah Kim, Jae-Han Bae, Hyunbin Seong, Nam Soo Han
Food Analytical Methods.2020; 13(4): 992. CrossRef
Functional Identification of the Dextransucrase Gene of Leuconostoc mesenteroides DRP105
Renpeng Du, Zhijiang Zhou, Ye Han
International Journal of Molecular Sciences.2020; 21(18): 6596. CrossRef
Effect of potential probiotic Leuconostoc mesenteroides FB111 in prevention of cholesterol absorption by modulating NPC1L1/PPARα/SREBP-2 pathways in epithelial Caco-2 cells
Bao Le, Seung-Hwan Yang
International Microbiology.2019; 22(2): 279. CrossRef
Improvement of the Sensory Characteristics of Goat Milk Yogurt
Diana De Santis, Giuseppina Giacinti, Giulia Chemello, Maria Teresa Frangipane
Journal of Food Science.2019; 84(8): 2289. CrossRef
Lactobacillus allii sp. nov. isolated from scallion kimchi
Min Young Jung, Se Hee Lee, Moeun Lee, Jung Hee Song, Ji Yoon Chang
International Journal of Systematic and Evolutionary Microbiology .2017; 67(12): 4936. CrossRef
Genomic Analysis of Vulcanisaeta thermophila Type Strain CBA1501T Isolated from Solfataric Soil
Joon Yong Kim, Kyung June Yim, Hye Seon Song, Yeon Bee Kim, Dong-Gi Lee, Joseph Kwon, Kyung-Seo Oh, Seong Woon Roh
Frontiers in Microbiology.2016;[Epub] CrossRef
Immunomodulatory effects of Leuconostoc citreum EFEL2061 isolated from kimchi, a traditional Korean food, on the Th2 type-dominant immune response in vitro and in vivo
Hee Kang, Jin Seok Moon, Mi-Gi Lee, Nam Soo Han
Journal of Functional Foods.2016; 20: 79. CrossRef
Systems Biology of Microbial Exopolysaccharides Production
Ozlem Ates
Frontiers in Bioengineering and Biotechnology.2015;[Epub] CrossRef

NOTE] Microbial Population Dynamics and Temperature Changes during Fermentation of Kimjang Kimchi: Dongyun Lee , Sunjoo Kim , Jinhee Cho , Jeongho Kim; J. Microbiol. 2008;46(5):590-593. Published online October 31, 2008; DOI: https://doi.org/10.1007/s12275-008-0156-5

30 View
0 Download
45 Scopus

Abstract: A distinct subset of lactic acid bacteria that are greatly influenced by temperature play an important role during kimchi fermentation. However, microbial population dynamics and temperature control during kimjang kimchi fermentation, which is traditionally fermented underground, are not known. Here we show that Lactobacillus sakei predominates in kimjang kimchi, perhaps due to suitable fermentation (5~9°C) and storage (-2°C) temperatures. The temperature of this kimchi gradually decreased to 3.2°C during the first 20 days of fermentation (-0.3°C/day) and then was stably maintained around 1.6°C, indicating that this simple approach is very efficient both for fermentation and storage. These findings provide important information towards the development of temperature controlling systems for kimchi fermentation.

Effect of Leuconostoc spp. on the Formation of Streptococcus mutans Biofilm: Mi-Sun Kang , In-Chol Kang , Seon-Mi Kim , Hyun-Chul Lee , Jong-Suk Oh; J. Microbiol. 2007;45(4):291-296.; DOI: https://doi.org/2570 [pii]

37 View
0 Download

Abstract: Insoluble glucans synthesized by Streptococcus mutans enhance the pathogenicity of oral biofilm by promoting the adherence and accumulation of cariogenic bacteria on the surface of the tooth. The objective of this study was to investigate the effect of Leuconostoc spp. on the in vitro formation of S. mutans biofilm. Three strains, Leuconostoc gelidum ATCC 49366, Leuconostoc mesenteroides ssp. cremoris ATCC 19254 and Leuconostoc mesenteroides ssp. mesenteroides ATCC 8293, were used in this study. They exhibited profound inhibitory effects on the formation of S. mutans biofilm and on the proliferation of S. mutans. The water-soluble polymers produced from sucrose were most strongly produced by L. gelidum, followed by L. mesenteroides ssp. cremoris and L. mesenteroides ssp. mesenteroides. The mean wet weights of the artificial biofilm of S. mutans were also significantly reduced as a result of the addition of the water-soluble polymers obtained from Leuconostoc cultures. According to the results of thin-layer chromatographic analysis, the hydrolysates of the water-soluble polymers produced by Leuconostoc were identical to those of dextran T-2000, forming predominately α-(1-6) glucose linkages. These results indicate that dextran-producing Leuconostoc strains are able to inhibit the formation of S. mutans biofilm in vitro.

Identification and Characterization of Leuconostoc gelidum, Isolated from Kimchi, a Fermented Cabbage Product: Bong-Joon Kim , Hye-Ja Lee , Sae-Young Park , Jeongho Kim , Hong-Ui Han; J. Microbiol. 2000;38(3):132-136.

37 View
0 Download

Abstract: We recently identified Leuconostoc gelidum, a typical psychrophile, as a microbial component from kimchi that has been laboratory-prepared and fermented at 20 C. However, it has been shown that the growth of leuconostocs in food products is highly influenced by fermenting temperature. To determine the distribution of L. gelidum species in kimchi fermented at a lower temperature, 8 C, we characterized a total of 64 dextran-forming strains isolated from kimchi using a polyphasic method including 16S rDNA sequencing and DNA-DNA hybridization. We found that 80% of the isolates were L. gelidum, which has been found mainly at chill-stored meat products. We also found that L. gelidum could be a dominant Leuconostoc species in so-called Kimjang kimchi, which is traditionally prepared at late fall to be preserved during winter in Korea. These results suggest that L. gelidum can be a predominant species in kimchi especially when fermented at low temperature.

Isolation of Dextran-producing Leuconostoc lactis from Kimchi: Bong-Joon Kim , Bong-Hee Min , Jeongho Kim , Hong-Ui Han; J. Microbiol. 2001;39(1):11-16.

37 View
0 Download

Abstract: Tentative identification of Leuconostoc lactis IH23 isolated from kimchi (a fermented vegetable product) has been described previously with 16S rDNA sequencing (Choi, I., M. Sc. Thesis Inha Univ. 1999). This strain produced the slime identified as dextran based on IR, 13C- and 1H-NMR spectroscopic results. Further study proved that the isolate IH23 belongs to a homogeneous genetic group with L. lactis DSM 20202T and L. argentinum DSM 8581T. The results showed DNA-DNA homology of 99-100%, 16S rDNA gene sequence similarity (99.7%), and a phylogenetic relationship although L. argentinum DSM 8581T had lower homology (80-91%). These data indicate that L. argentinum DSM 8581T and the isolate IH23 belong to an identical species with L. lactis DSM 20202T at the genetic level, although in carbohydrate fermentation, the isolate IH23 was most closely related to L. argentinum DSM 8581T and quite different from L. lactis DSM 20202T. Here we first report the isolation of consistent phenotypic variation in Leuconostoc lactis. We also emphasize that the nomenclature of subspecies needs to be differentiated into the three strains mentioned above in Leuconostoc lactis.

First
Prev
Page of 1
Next
Last

Search