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Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-converted Nitrite
Synthetic nitrite is considered an undesirable preservative for meat products; thus, controlling synthetic nitrite concentrations is important from the standpoint of food safety. We investigated 1,000 species of microorganisms from various kimchi preparations for their potential use as a starter cul...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Korean Society for Food Science of Animal Resources
2020
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7372994/ https://www.ncbi.nlm.nih.gov/pubmed/32734260 http://dx.doi.org/10.5851/kosfa.2020.e29 |
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author | Hwang, Hyelyeon Lee, Ho Jae Lee, Mi-Ai Sohn, Hyejin Chang, You Hyun Han, Sung Gu Jeong, Jong Youn Lee, Sung Ho Hong, Sung Wook |
author_facet | Hwang, Hyelyeon Lee, Ho Jae Lee, Mi-Ai Sohn, Hyejin Chang, You Hyun Han, Sung Gu Jeong, Jong Youn Lee, Sung Ho Hong, Sung Wook |
author_sort | Hwang, Hyelyeon |
collection | PubMed |
description | Synthetic nitrite is considered an undesirable preservative for meat products; thus, controlling synthetic nitrite concentrations is important from the standpoint of food safety. We investigated 1,000 species of microorganisms from various kimchi preparations for their potential use as a starter culture for the production of nitrites. We used 16S rRNA gene sequence analysis to select a starter culture with excellent nitrite and nitric oxide productivity, which we subsequently identified as Staphylococcus hominis subspecies hominis WiKim0113. That starter culture was grown in NaCl (up to 9%; w/v) at 10°C–40°C; its optimum growth was observed at 30°C at pH 4.0–10.0. It exhibited nonproteolytic activity and antibacterial activity against Clostridium perfringens, a bacterium that causes food poisoning symptoms. Analysis of Staphylococcus hominis subspecies hominis WiKim0113 with an API ZYM system did not reveal the presence of β-glucuronidase, and tests of the starter culture on 5% (v/v) sheep blood agar showed no hemolytic activity. Our results demonstrated the remarkable stability of coagulase-negative Staphylococcus hominis subspecies hominis WiKim0113, especially in strain negative for staphylococcal enterotoxins and sensitive to clinically relevant antibiotics. Moreover, Staphylococcus hominis subspecies hominis WiKim0113 exhibited a 45.5% conversion rate of nitrate to nitrite, with nitrate levels reduced to 25% after 36 h of culturing in the minimal medium supplemented with nitrate (200 ppm). The results clearly demonstrated the safety and utility of Staphylococcus hominis subspecies hominis WiKim0113, and therefore its suitability as a starter culture. |
format | Online Article Text |
id | pubmed-7372994 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-73729942020-07-29 Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-converted Nitrite Hwang, Hyelyeon Lee, Ho Jae Lee, Mi-Ai Sohn, Hyejin Chang, You Hyun Han, Sung Gu Jeong, Jong Youn Lee, Sung Ho Hong, Sung Wook Food Sci Anim Resour Article Synthetic nitrite is considered an undesirable preservative for meat products; thus, controlling synthetic nitrite concentrations is important from the standpoint of food safety. We investigated 1,000 species of microorganisms from various kimchi preparations for their potential use as a starter culture for the production of nitrites. We used 16S rRNA gene sequence analysis to select a starter culture with excellent nitrite and nitric oxide productivity, which we subsequently identified as Staphylococcus hominis subspecies hominis WiKim0113. That starter culture was grown in NaCl (up to 9%; w/v) at 10°C–40°C; its optimum growth was observed at 30°C at pH 4.0–10.0. It exhibited nonproteolytic activity and antibacterial activity against Clostridium perfringens, a bacterium that causes food poisoning symptoms. Analysis of Staphylococcus hominis subspecies hominis WiKim0113 with an API ZYM system did not reveal the presence of β-glucuronidase, and tests of the starter culture on 5% (v/v) sheep blood agar showed no hemolytic activity. Our results demonstrated the remarkable stability of coagulase-negative Staphylococcus hominis subspecies hominis WiKim0113, especially in strain negative for staphylococcal enterotoxins and sensitive to clinically relevant antibiotics. Moreover, Staphylococcus hominis subspecies hominis WiKim0113 exhibited a 45.5% conversion rate of nitrate to nitrite, with nitrate levels reduced to 25% after 36 h of culturing in the minimal medium supplemented with nitrate (200 ppm). The results clearly demonstrated the safety and utility of Staphylococcus hominis subspecies hominis WiKim0113, and therefore its suitability as a starter culture. Korean Society for Food Science of Animal Resources 2020-07 2020-07-01 /pmc/articles/PMC7372994/ /pubmed/32734260 http://dx.doi.org/10.5851/kosfa.2020.e29 Text en © Korean Society for Food Science of Animal Resources http://creativecommons.org/licenses/by-nc/3.0/ This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Hwang, Hyelyeon Lee, Ho Jae Lee, Mi-Ai Sohn, Hyejin Chang, You Hyun Han, Sung Gu Jeong, Jong Youn Lee, Sung Ho Hong, Sung Wook Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-converted Nitrite |
title | Selection and Characterization of Staphylococcus
hominis subsp. hominis WiKim0113 Isolated from
Kimchi as a Starter Culture for the Production of Natural Pre-converted
Nitrite |
title_full | Selection and Characterization of Staphylococcus
hominis subsp. hominis WiKim0113 Isolated from
Kimchi as a Starter Culture for the Production of Natural Pre-converted
Nitrite |
title_fullStr | Selection and Characterization of Staphylococcus
hominis subsp. hominis WiKim0113 Isolated from
Kimchi as a Starter Culture for the Production of Natural Pre-converted
Nitrite |
title_full_unstemmed | Selection and Characterization of Staphylococcus
hominis subsp. hominis WiKim0113 Isolated from
Kimchi as a Starter Culture for the Production of Natural Pre-converted
Nitrite |
title_short | Selection and Characterization of Staphylococcus
hominis subsp. hominis WiKim0113 Isolated from
Kimchi as a Starter Culture for the Production of Natural Pre-converted
Nitrite |
title_sort | selection and characterization of staphylococcus
hominis subsp. hominis wikim0113 isolated from
kimchi as a starter culture for the production of natural pre-converted
nitrite |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7372994/ https://www.ncbi.nlm.nih.gov/pubmed/32734260 http://dx.doi.org/10.5851/kosfa.2020.e29 |
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