太阳海盐中嗜盐与嗜碱乳酸菌的分离与鉴定

Toshihiro Suzuki, Ryosuke Unno, Kazuhide Yamazato, Y. Koizumi, M. Ishikawa
{"title":"太阳海盐中嗜盐与嗜碱乳酸菌的分离与鉴定","authors":"Toshihiro Suzuki, Ryosuke Unno, Kazuhide Yamazato, Y. Koizumi, M. Ishikawa","doi":"10.4109/jslab.31.129","DOIUrl":null,"url":null,"abstract":"Halophilic and alkaliphilic lactic acid bacteria (HALAB), such as Marinilactibacillus and Alkalibacterium, have been frequently isolated from marine environment affected by the physico-chemical features of sea water. On the other hand, although these HALAB also existed in fermented food containing salt, such as ripened cheeses, their derivation have not been revealed. Therefore, to elucidate HALAB diversity of isolation sources, we isolated HALAB from various sea-salts that may be used for fermented food production. Among the 23 kinds of solar sea-salts, the strains belonging to the genus Alkalibacterium were isolated from two kinds of French solar sea-salts by the enrichment culture. These isolates had halophilic and alkaliphilic properties, and were identified as Alkalibacterium putridalgicola originally isolated from marine environment. On the other hand, the isolates did not grow under 20% NaCl and required sugar compound for their growth, indicating that they may not stimulate growth but survive on the surface of solar salt. Based on these findings, it can be considered that HALAB existed in the marine environment will adhere and survive on the solar sea-salt and propagate to various salted food manufacturing environments.","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":"9 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Isolation and characterization of halophilic and alkaliphilic lactic acid bacteria from solar sea-salt\",\"authors\":\"Toshihiro Suzuki, Ryosuke Unno, Kazuhide Yamazato, Y. Koizumi, M. Ishikawa\",\"doi\":\"10.4109/jslab.31.129\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Halophilic and alkaliphilic lactic acid bacteria (HALAB), such as Marinilactibacillus and Alkalibacterium, have been frequently isolated from marine environment affected by the physico-chemical features of sea water. On the other hand, although these HALAB also existed in fermented food containing salt, such as ripened cheeses, their derivation have not been revealed. Therefore, to elucidate HALAB diversity of isolation sources, we isolated HALAB from various sea-salts that may be used for fermented food production. Among the 23 kinds of solar sea-salts, the strains belonging to the genus Alkalibacterium were isolated from two kinds of French solar sea-salts by the enrichment culture. These isolates had halophilic and alkaliphilic properties, and were identified as Alkalibacterium putridalgicola originally isolated from marine environment. On the other hand, the isolates did not grow under 20% NaCl and required sugar compound for their growth, indicating that they may not stimulate growth but survive on the surface of solar salt. Based on these findings, it can be considered that HALAB existed in the marine environment will adhere and survive on the solar sea-salt and propagate to various salted food manufacturing environments.\",\"PeriodicalId\":117947,\"journal\":{\"name\":\"Japanese Journal of Lactic Acid Bacteria\",\"volume\":\"9 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-11-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Japanese Journal of Lactic Acid Bacteria\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4109/jslab.31.129\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Japanese Journal of Lactic Acid Bacteria","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4109/jslab.31.129","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

受海水理化特性的影响,海洋环境中经常分离到嗜盐和嗜碱乳酸菌(HALAB),如海洋活动杆菌和碱杆菌。另一方面,虽然这些HALAB也存在于含盐的发酵食品中,如成熟的奶酪,但它们的来源尚未揭示。因此,为了阐明HALAB分离来源的多样性,我们从各种可能用于发酵食品生产的海盐中分离了HALAB。在23种太阳海盐中,通过富集培养从两种法国太阳海盐中分离出碱杆菌属菌株。这些分离株具有嗜盐和嗜碱特性,经鉴定为原分离自海洋环境的腐藻碱杆菌。另一方面,该菌株在20% NaCl条件下不能生长,并且需要糖化合物才能生长,说明它们可能不刺激生长,而是在太阳盐表面存活。综上所述,可以认为存在于海洋环境中的HALAB会附着在太阳海盐上生存,并向各种盐渍食品制造环境中繁殖。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Isolation and characterization of halophilic and alkaliphilic lactic acid bacteria from solar sea-salt
Halophilic and alkaliphilic lactic acid bacteria (HALAB), such as Marinilactibacillus and Alkalibacterium, have been frequently isolated from marine environment affected by the physico-chemical features of sea water. On the other hand, although these HALAB also existed in fermented food containing salt, such as ripened cheeses, their derivation have not been revealed. Therefore, to elucidate HALAB diversity of isolation sources, we isolated HALAB from various sea-salts that may be used for fermented food production. Among the 23 kinds of solar sea-salts, the strains belonging to the genus Alkalibacterium were isolated from two kinds of French solar sea-salts by the enrichment culture. These isolates had halophilic and alkaliphilic properties, and were identified as Alkalibacterium putridalgicola originally isolated from marine environment. On the other hand, the isolates did not grow under 20% NaCl and required sugar compound for their growth, indicating that they may not stimulate growth but survive on the surface of solar salt. Based on these findings, it can be considered that HALAB existed in the marine environment will adhere and survive on the solar sea-salt and propagate to various salted food manufacturing environments.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信