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HOME > J. Microbiol > Volume 48(4); 2010 > Article
Research Support, Non-U.S. Gov't
Isolation and Characterization of Lactic Acid Bacteria Strains with Ornithine Producing Capacity from Natural Sea Salt
Jin-Ju Yu , Suk-Heung Oh
Journal of Microbiology 2010;48(4):467-472.
DOI: https://doi.org/10.1007/s12275-010-0204-9
Published online: August 20, 2010
Department of Food and Biotechnology, Woosuk University, Jeonju 565-701, Republic of KoreaDepartment of Food and Biotechnology, Woosuk University, Jeonju 565-701, Republic of Korea
Corresponding author:  Suk-Heung Oh , Tel: +82-63-290-1433, 
Received: 3 June 2010   • Accepted: 6 August 2010
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Abstract

Two lactic acid bacteria (LAB) having ornithine-producing capacity were isolated from Korean natural sea salt. They were Gram-positive, short rod-type bacteria, and able to grow anaerobically with CO2 production. The isolates grew well on MRS broth at 30-37°C and a pH of 6.5-8.0. The optimum temperature and pH for growth are 37°C and pH 7.0. The isolates fermented D-ribose, D-galactose, D-lactose, D-maltose, Dcellobiose, D-tagatose, D-trehalose, sucrose, D-melezitose, gentiobiose, D-glucose but not D-melibiose, inositol, and L-sorbose. The 16S rDNA sequences of the two isolates showed 99.5% and 99.6% homology with the Weissella koreensis S5623 16S rDNA (Access no. AY035891). They were accordingly identified and named as Weissella koreensis MS1-3 and Weissella koreensis MS1-14, and produced intracellular ornithine at levels of 72 mg/100 g cell F.W. and 105 mg/100 g cell F.W. and extracellular ornithine at levels of 4.5 mg/100 ml and 4.6 mg/100 ml medium, respectively, by culturing in MRS broth supplemented with 1% arginine. High cell growth was maintained in MRS broth with a NaCl concentration of 0-6%. These results show for the first time that Korean natural sea salts contain lactic acid bacteria Weissella koreensis strains having ornithine producing capacity.

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    Isolation and Characterization of Lactic Acid Bacteria Strains with Ornithine Producing Capacity from Natural Sea Salt
    J. Microbiol. 2010;48(4):467-472.   Published online August 20, 2010
    DOI: https://doi.org/10.1007/s12275-010-0204-9
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