Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Safety and Technological Characterization of Staphylococcus xylosus and Staphylococcus pseudoxylosus Isolates from Fermented Soybean Foods of Korea

  • Kong, Haram (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Jeong, Do-Won (Department of Food and Nutrition, Dongduk Women's University) ;
  • Kim, Namwon (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Lee, Sugyeong (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Sul, Sooyoung (Division of Sports Science, Kyonggi University) ;
  • Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University)
  • Received : 2021.11.19
  • Accepted : 2021.12.31
  • Published : 2022.04.28
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Abstract

We evaluated the antibiotic susceptibilities, hemolytic activities, and technological properties of 36 Staphylococcus xylosus strains and 49 S. pseudoxylosus strains predominantly isolated from fermented soybean foods from Korea. Most of the strains were sensitive to chloramphenicol, erythromycin, gentamycin, kanamycin, lincomycin, oxacillin, tetracycline, and trimethoprim. However, 23 strains exhibited potential phenotypic acquired resistance to erythromycin, lincomycin, and tetracycline. Based on breakpoint values for staphylococci from the Clinical and Laboratory Standards Institute, >30% of the isolates were resistant to ampicillin and penicillin G, but the population distributions in minimum inhibitory concentration tests were clearly different from those expected for acquired resistance. None of the strains exhibited clear α- or β-hemolytic activity. S. xylosus and S. pseudoxylosus exhibited salt tolerance on agar medium containing 20% and 22% (w/v) NaCl, respectively. S. xylosus and S. pseudoxylosus strains possessed protease and lipase activities, which were affected by the NaCl concentration. Protease activity of S. pseudoxylosus was strain-specific, but lipase activity might be a characteristic of both species. This study confirms the potential of both species for use in high-salt soybean fermentation, but the safety and technological properties of strains must be determined to select suitable starter candidates.

Keywords

Acknowledgement

This work was supported by the National Research Foundation of Korea (NRF) [NRF-2016R1D1A1B01011421 and NRF-2019R1A2C1003639]. Namwon Kim was supported by Kyonggi University's Graduate Research Assistantship 2022. We thank James Allen, DPhil, from Edanz (https://jp.edanz.com/ac) for editing a draft of this manuscript.

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