Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis)
Article first published online: 4 MAR 2014
© 2014 The Society for Applied Microbiology
Journal of Applied Microbiology
Volume 116, Issue 6, pages 1506–1520, June 2014
How to Cite
Uchida, M., Miyoshi, T., Yoshida, G., Niwa, K., Mori, M. and Wakabayashi, H. (2014), Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis). Journal of Applied Microbiology, 116: 1506–1520. doi: 10.1111/jam.12466
- Issue published online: 19 MAY 2014
- Article first published online: 4 MAR 2014
- Accepted manuscript online: 5 FEB 2014 04:05AM EST
- Manuscript Accepted: 30 JAN 2014
- Manuscript Revised: 29 JAN 2014
- Manuscript Received: 17 OCT 2013
- Suisan-biomass no Shigenka-gijutsu Kaihatsu-jigyo
- Fisheries Agency
- fermented foods;
- food processing;
- lactic acid bacteria
A screening test was conducted for environmental samples to isolate halophilic lactic acid bacteria (HLAB) that can act as a starter in a Nori (Porphyra yezoensis)-sauce culture.
Method and Results
After 9 months of incubation of enrichment cultures added with 25 kinds of environmental samples, growth of HLAB-like microorganisms was observed in six cultures salted at a 15% w/w level, including culture samples originally from mesopelagic water taken from 321 m-depth and from mountain snow taken at 2450 m-height. Ten strains were isolated and characterized as Tetragenococcus halophilus based on sequence analysis of the 16S rRNA gene. The isolates were inoculated into a newly prepared Nori-sauce culture and were confirmed to be able to act as a starter culture while three reference strains of T. halophilus obtained from a culture collection could not grow in the same culture.
Halophilic lactic acid bacteria strains that can make growth in a highly salted Nori-sauce culture were isolated from environmental samples for the first time. All the isolates were identified as T. halophilus.
Significance and Impact of the Study
The isolated strains are expected to be utilized as a starter culture for manufacturing fermented seaweed-sauce, which will be the first fermented food products obtained from algae.