Identification of Leuconostoc mesenteroides BL-1A Isolated from Traditional Baechu Kimchi
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Isolation of lactic acid bacteria (LAB) from Baechu kimchi was attempted to study characteristics of Leuconostoc strains. All isolates, BL-1A, BL-5 and BS-1 could not grow at 36˚C but Leuc. mesenteroides subsp. mesenteroides KCTC 3722 still grew very well at the mesophilic temperature. It was found that all isolated strains except BL-1A could grow in MRS media containing 4% NaCl (w/v). All isolates as well as Leuc. mesenteroides subsp. mesenteroides KCTC 3722 showed similar patterns of hexose fermentation that they all had the same hexose fermentation pathways. BL-1A could not ferment cellobiose among tested disaccharides as same as Leuc. mesenteroides subsp. mesenteroides KCTC 3722 resulting in final acidity of pH 5.8±0.05. This kind of fermentable activity was also found in trisaccharides fermentation. The BL-1A could not ferment melezitose at all as same as Leuc. mesenteroides subsp. mesenteroides KCTC 3722 (pH 5.7±0.01) but could ferment raffinose (pH 4.7±0.1). These unique patterns of fermentation of trisaccharides are usually found in Leuconostoc species. These kinds of similarities were also found in fermentation of 7 carbohydrate derivatives. Therefore the BL-1A from Baechu kimchi can be easily identified as another subspecies of Leuc. mesenteroides. Comparative studies of growth characteristics in the presence of NaCl revealed different growth pattern for BL-1A, compared to the Leuc. mesenteroides subsp. mesenteroides KCTC 3722. That is, the BL-1A can not sustain its growth under the higher saline condition (i. e., 4% NaCl) comparing to the Leuc. mesenteroides subsp. mesenteroides KCTC 3722 which showes strong fermentable activity in the same saline condition.
Abstract
Isolation of lactic acid bacteria (LAB) from Baechu kimchi was attempted to study characteristics of Leuconostoc strains. All isolates, BL-1A, BL-5 and BS-1 could not grow at 36˚C but Leuc. mesenteroides subsp. mesenteroides KCTC 3722 still grew very well at the mesophilic temperature. It was found that all isolated strains except BL-1A could grow in MRS media containing 4% NaCl (w/v). All isolates as well as Leuc. mesenteroides subsp. mesenteroides KCTC 3722 showed similar patterns of hexose fermentation that they all had the same hexose fermentation pathways. BL-1A could not ferment cellobiose among tested disaccharides as same as Leuc. mesenteroides subsp. mesenteroides KCTC 3722 resulting in final acidity of pH 5.8±0.05. This kind of fermentable activity was also found in trisaccharides fermentation. The BL-1A could not ferment melezitose at all as same as Leuc. mesenteroides subsp. mesenteroides KCTC 3722 (pH 5.7±0.01) but could ferment raffinose (pH 4.7±0.1). These unique patterns of fermentation of trisaccharides are usually found in Leuconostoc species. These kinds of similarities were also found in fermentation of 7 carbohydrate derivatives. Therefore the BL-1A from Baechu kimchi can be easily identified as another subspecies of Leuc. mesenteroides. Comparative studies of growth characteristics in the presence of NaCl revealed different growth pattern for BL-1A, compared to the Leuc. mesenteroides subsp. mesenteroides KCTC 3722. That is, the BL-1A can not sustain its growth under the higher saline condition (i. e., 4% NaCl) comparing to the Leuc. mesenteroides subsp. mesenteroides KCTC 3722 which showes strong fermentable activity in the same saline condition.
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