Identification of Thermoduric Leuconostoc mesenteroides BD5H That Can Grow at Over 42℃
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Lactic acid bacteria was isolated from Chonggak and Baechu kimchi and characterized by a sugar fermentation analysis. Leuconostoc strains (1B12, BD5H and CH5H) growing at 40℃ were isolated and compared with L. mesenteroides subsp. mesenteroides KCTC 3722 grown at a mesophilic temperature (30℃). Among these, L. mesenteroides BD5H could grow at 42℃ (pH 4.70±0.02) and could still grow at 43℃ (pH 5.51±0.04), which indicates that is a thermoduric bacterial strain. In the fermentation of pentose, all strains had exactly the same patterns of fermentation, except L. mesenteroides CH5H, which could not ferment ribose (pH 5.92±0.04). These strains had significantly different abilities to ferment galactose, with only L. mesenteroides BD5H capable of active galactose fermentation (pH 4.94±0.03). All strains failed to ferment rhamnose compared to other hexoses (p<0.001). L. mesenteroides BD5H could ferment cellobiose (4.42± 0.02), while the remaining strains could not. L. mesenteroides BD5H could ferment raffinose (pH 4.66±0.07), but not melezitose. These fermentation characteristics are typical of L. mesenteroides. Interestingly L. mesenteroides BD5H could ferment amygdalin (pH 4.82±0.04), while other strains could not (p<0.001). Furthermore L. mesenteroides BD5H could ferment salicin (pH 4.77±0.15), while the other strains could not. According to 16S rRNA sequence analysis using primers 785F and 907R, all tested strains were L. mesenteroides, with 99~100% identity. Significant differences were observed between these strains in their ability to ferment carbohydrates, which enabled better differentiation than that afforded by 16S rRNA sequence analysis. Carbohydrate fermentation analysis allowed for subspecies-level identification of L. mesenteroides isolated from Baechu and Chonggak kimchi.
Abstract
Lactic acid bacteria was isolated from Chonggak and Baechu kimchi and characterized by a sugar fermentation analysis. Leuconostoc strains (1B12, BD5H and CH5H) growing at 40℃ were isolated and compared with L. mesenteroides subsp. mesenteroides KCTC 3722 grown at a mesophilic temperature (30℃). Among these, L. mesenteroides BD5H could grow at 42℃ (pH 4.70±0.02) and could still grow at 43℃ (pH 5.51±0.04), which indicates that is a thermoduric bacterial strain. In the fermentation of pentose, all strains had exactly the same patterns of fermentation, except L. mesenteroides CH5H, which could not ferment ribose (pH 5.92±0.04). These strains had significantly different abilities to ferment galactose, with only L. mesenteroides BD5H capable of active galactose fermentation (pH 4.94±0.03). All strains failed to ferment rhamnose compared to other hexoses (p<0.001). L. mesenteroides BD5H could ferment cellobiose (4.42± 0.02), while the remaining strains could not. L. mesenteroides BD5H could ferment raffinose (pH 4.66±0.07), but not melezitose. These fermentation characteristics are typical of L. mesenteroides. Interestingly L. mesenteroides BD5H could ferment amygdalin (pH 4.82±0.04), while other strains could not (p<0.001). Furthermore L. mesenteroides BD5H could ferment salicin (pH 4.77±0.15), while the other strains could not. According to 16S rRNA sequence analysis using primers 785F and 907R, all tested strains were L. mesenteroides, with 99~100% identity. Significant differences were observed between these strains in their ability to ferment carbohydrates, which enabled better differentiation than that afforded by 16S rRNA sequence analysis. Carbohydrate fermentation analysis allowed for subspecies-level identification of L. mesenteroides isolated from Baechu and Chonggak kimchi.
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