Journal of Microbiology and Biotechnology

  • 제12권3호
  • /
  • Pages.497-502
  • /
  • 2002
  • /
  • 1017-7825(pISSN)
  • /
  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지

Diversity of Leuconostocs on Garlic Surface, an Extreme Environment

  • 발행 : 2002.06.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Thirty-nine strains of Leuconostocs found to be tolerant to $10\%$ or more garlic were selected for further identification, by comparing their whole-cell protein pattern, 16S rRNA gene (first 530 bases) sequence, cellular fatty acid composition, and carbon source metabolism. Two isolates were Identified as Leuconostoc mesenteroides and 32 others as Leuconostoc citreum. Five other strains belonging to a cluster could not be allocated to the existing species. 16S rRNA gene sequence and cellular fatty acid composition of the unidentified bacteria exhibited close similarity with Leuconostoc argentinum. The unidentified isolates were not allocated to L. argentinum, because they formed polysaccharide from sucrose, while L. argentinum strains do not. Leuconostocs tolerant to high concentration of garlic were found predominantly on garlic surface, an extreme environment which is unfit for most of other microorganisms.

키워드

참고문헌

  1. Lebensm. Wiss. Technol. v.17 Inhibition of Stapylococcus aureus by garlic extract Dababneh, B. F. A.;K. S. Al-Delaimy
  2. FEMS Microbiol. Rev. v.46 Microbial ecology of fermenting plant materials Daeschel, M. A.;R. E. Andersson;H. P. Fleming https://doi.org/10.1111/j.1574-6968.1987.tb02472.x
  3. Systm. Appl. Microbiol. v.5 Cellular fatty acids of streptobacteria isolated from vacuum packaged meats Dainty, R. H.;C. M. Hibbard;R. A. Edwards https://doi.org/10.1016/S0723-2020(84)80025-9
  4. Int. J. Syst. Bacteriol. v.43 no.2 Leuconostoc argentinum sp. nov.,isolated from Argentine raw milk Dicks, L. M. T.;L. Fantuzzi;F. C. Gonzalez;M. Du Toit;F. Dellaglio https://doi.org/10.1099/00207713-43-2-347
  5. J. Appl. Bacteriol. v.64 Identification and physiological characteristics of heterofermentative Dicks, L. M.T.;H. J. van Vuuren https://doi.org/10.1111/j.1365-2672.1988.tb02442.x
  6. Int. J. Syst. Bacteriol. v.40 Taxonomy of Leuconostoc species, particularly Leuconostocoenos, as revealed by numerical analysis of total soluble cell protein patterns, DNA base composition, and DNA-DNA hybridizations Dicks, L. M. T.;H. J. J. van Vuuren;F. Dellaglio https://doi.org/10.1099/00207713-40-1-83
  7. Int. J. Food Microbiol. v.28 Taxonomy of lactic acid bacteria associated with vacum-packaged processed meat spoilage by multivariate analysis of cellular fatty acids Dykes, G. A.;T. E. Cloete;A. von Holy https://doi.org/10.1016/0168-1605(94)00161-X
  8. Int. J. Sys. Bacteriol. v.39 Nucleic acid homologies of some vancomycin-resistant leuconostocs and description of Leuconostoc citreum sp. nov. and Leuconostoc pseudomesenteroides Farrow, J. A. E.;R. R. Facklam;M. D. Collins https://doi.org/10.1099/00207713-39-3-279
  9. Methods Microbiol. v.16 Separation of species of the fenus Leuconostoc and differentiation of the leuconostocs from other lactic acid bacteria Garvie, E. I. https://doi.org/10.1016/S0580-9517(08)70390-8
  10. Bergey's Manual of Systemic Bacteriology v.2 The Genus Leuconostoc Garvie, E. I.;P. H. A. Sneath(ed.);N. A. Mair(ed.);M. E. Sharpe(ed.);J. G. Holt(ed.)
  11. J. Food Prot. v.44 Packaging of beef loin steads in 75% O₂plus 25%CO₂. Ⅱ. Microbiological properties Hanna, M. O.;C. Vanderzant;G. C. Smith;J. W. Savell https://doi.org/10.4315/0362-028X-44.12.928
  12. J. Food. Sci. v.61 Isolation and characterization of bacteria resistant to the antimicrobial activity of garlic Kyung, K. H.;K. S. Park;Y. S. Kim https://doi.org/10.1111/j.1365-2621.1996.tb14766.x
  13. Am. J. Enol. Vitic. v.39 Evaluation of the API 50 CHL system for identification of Leuconostoc oenos Pardo, I.;M. J. Garcia;M. Zuniga;F. Uruduru
  14. World J. Microbiol. Biotechnol. v.9 A quantitative assessment of the antimicrobial activity of garlic (Allium sativum) Rees, L. P.;S. F. Minney;N. T. Plummer;J. H. Slater;D. A. Skyrme https://doi.org/10.1007/BF00383068
  15. Milchwissenschaft v.44 An incident of predominance of Leuconostoc sp. in vacuum-packaged beef strip loins - sensory and microbial profile of steaks stored on O₂-CO₂-N₂atmospheres Savell, J. W.;M. O. Hanna;C. Vanderzant;G. C. Smith
  16. Milchwissenschaft v.44 Fatty acid composition of the genus Leuconostoc Schmitt, P.;A. G. Mathot;C. Divies
  17. J. Appl. Bacteriol v.56 A numerical taxonomic study of lactic acid bacteria from vacuum-packed beef, pork. lamb and bacon Shaw, B. G.;C. D. Harding https://doi.org/10.1111/j.1365-2672.1984.tb04693.x
  18. Int. J. System. Bacteriol. v.39 no.3 Leuconostoc gelidum sp. nov. and Leuconostoc carmosum sp. nov. from chillstored meats Shaw, B. G.;C. D. Harding https://doi.org/10.1099/00207713-39-3-217
  19. Food Microbiol. v.16 Natural microflora of prepeeled garlic and their resistance to garlic antimicrobial activity Shim, S. T.;K. H. Kyung https://doi.org/10.1006/fmic.1998.9998
  20. J. Appl. Bacteriol. v.63 A numerical taxonomic study of Leuconostoc oenos strains from wine Tracey, R. P.;T. J. Britz https://doi.org/10.1111/j.1365-2672.1987.tb02722.x