Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Novel Strain Leuconostoc lactis DMLL10 from Traditional Korean Fermented Kimchi as a Starter Candidate for Fermented Foods

  • Yura Moon (Department of Food and Nutrition, Dongduk Women's University) ;
  • Sojeong Heo (Department of Food and Nutrition, Dongduk Women's University) ;
  • Hee-Jung Park (Department of Food and Nutrition, Sangmyung University) ;
  • Hae Woong Park (Technology Innovation Research Division, World Institute of Kimchi) ;
  • Do-Won Jeong (Department of Food and Nutrition, Dongduk Women's University)
  • Received : 2023.06.30
  • Accepted : 2023.09.04
  • Published : 2023.12.28
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Abstract

Leuconostoc lactis strain DMLL10 was isolated from kimchi, a fermented vegetable, as a starter candidate through safety and technological assessments. Strain DMLL10 was susceptible to ampicillin, chloramphenicol, clindamycin, erythromycin, gentamicin, kanamycin, streptomycin, and tetracycline. It did not show any hemolytic activity. Regarding its phenotypic results related to its safety properties, genomic analysis revealed that strain DMLL10 did not encode for any toxin genes such as hemolysin found in the same genus. It did not acquire antibiotic resistance genes either. Strain DMLL10 showed protease activity on agar containing NaCl up to 3%. The genome of DMLL10 encoded for protease genes and possessed genes associated with hetero- and homo-lactic fermentative pathways for lactate production. Finally, strain DMLL10 showed antibacterial activity against seven common foodborne pathogens, although bacteriocin genes were not identified from its genome. These results indicates that strain DMLL10 is a novel starter candidate with safety, enzyme activity, and bacteriocin activity. The complete genomic sequence of DMLL10 will contribute to our understanding of the genetic basis of probiotic properties and allow for assessment of the effectiveness of this strain as a starter or probiotic for use in the food industry.

Keywords

Acknowledgement

This work was carried out with the support of the "Cooperative Research Program for Agriculture Science & Technology Development (Project No. PJ01662001)" funded by Rural Development Administration, Republic of Korea. We thank Dr. Jochen Blom at Justus-Liebig University for performing EDGAR analysis.

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