Browse > Article
http://dx.doi.org/10.4014/jmb.2011.11022

Selection of Lactococcus lactis HY7803 for Glutamic Acid Production Based on Comparative Genomic Analysis  

Lee, Jungmin (Department of Food and Nutrition, Dongduk Women's University)
Heo, Sojeong (Department of Food and Nutrition, Dongduk Women's University)
Choi, Jihoon (R&BD Center, Korea Yakult Co., Ltd.)
Kim, Minsoo (R&BD Center, Korea Yakult Co., Ltd.)
Pyo, Eunji (R&BD Center, Korea Yakult Co., Ltd.)
Lee, Myounghee (R&BD Center, Korea Yakult Co., Ltd.)
Shin, Sangick (R&BD Center, Korea Yakult Co., Ltd.)
Lee, Jaehwan (R&BD Center, Korea Yakult Co., Ltd.)
Sim, Jaehun (R&BD Center, Korea Yakult Co., Ltd.)
Jeong, Do-Won (Department of Food and Nutrition, Dongduk Women's University)
Publication Information
Journal of Microbiology and Biotechnology / v.31, no.2, 2021 , pp. 298-303 More about this Journal
Abstract
Comparative genomic analysis was performed on eight species of lactic acid bacteria (LAB)-Lactococcus (L.) lactis, Lactobacillus (Lb.) plantarum, Lb. casei, Lb. brevis, Leuconostoc (Leu.) mesenteroides, Lb. fermentum, Lb. buchneri, and Lb. curvatus-to assess their glutamic acid production pathways. Glutamic acid is important for umami taste in foods. The only genes for glutamic acid production identified in the eight LAB were for conversion from glutamine in L. lactis and Leu. mesenteroides, and from glucose via citrate in L. lactis. Thus, L. lactis was considered to be potentially the best of the species for glutamic acid production. By biochemical analyses, L. lactis HY7803 was selected for glutamic acid production from among 17 L. lactis strains. Strain HY7803 produced 83.16 pmol/μl glutamic acid from glucose, and exogenous supplementation of citrate increased this to 108.42 pmol/μl. Including glutamic acid, strain HY7803 produced more of 10 free amino acids than L. lactis reference strains IL1403 and ATCC 7962 in the presence of exogenous citrate. The differences in the amino acid profiles of the strains were illuminated by principal component analysis. Our results indicate that L. lactis HY7803 may be a good starter strain for glutamic acid production.
Keywords
Lactic acid bacteria; Lactococcus lactis; comparative genome; glutamic acid;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Zou Z, Zhao Y, Zhang T, Xu J, He A, Deng Y. 2018. Efficient isolation and characterization of a cellulase hyperproducing mutant strain of Trichoderma reesei. J. Microbiol. Biotechnol. 28: 1473-1481.   DOI
2 Song CW, Rathnasingh C, Park JM, Lee J, Song H. 2018. Isolation and evaluation of Bacillus strains for industrial production of 2,3-Butanediol. J. Microbiol Biotechnol. 28: 409-417.   DOI
3 Guan L, Cho KH, Lee JH. 2011. Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria. Food Microbiol. 28: 101-113.   DOI
4 Rezac S, Kok CR, Heermann M, Hutkins R. 2018. Fermented foods as a dietary source of live organisms. Front. Microbiol. 9: 1785.   DOI
5 Leroy F, Vuyst LD. 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci. Technol. 15: 67-78.   DOI
6 Tanous C, Chambellon E, Sepulchre AM, Yvon M. 2005. The gene encoding the glutamate dehydrogenase in Lactococcus lactis is part of a remnant Tn3 transposon carried by a large plasmid. J. Bacteriol. 187: 5019-5022.   DOI
7 Ganzle MG. 2015. Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage. Curr. Opin. Food Sci. 2: 106-117.   DOI
8 Zareian M, Ebrahimpour A, Bakar FA, Mohamed AK, Forghani B, Ab-Kadir MS, et al. 2012. A glutamic acid-producing lactic acid bacteria isolated from Malaysian fermented foods. Int. J. Mol. Sci. 13: 5482-5497.   DOI
9 Rafiq S, Huma N, Pasha I, Sameen A, Mukhtar O, Khan MI. 2016. Chemical composition, nitrogen fractions and amino acids profile of milk from different animal species. Asian-Australas. J. Anim. Sci. 29: 1022-1028.   DOI
10 Wookey N. 1979. Wheat gluten as a protein ingredient. J. Am. Oil Chem. Soc. 56: 306-309.   DOI
11 Aziz RK, Bartels D, Best AA, DeJongh M, Disz T, Edwards RA, et al. 2008. The RAST Server: rapid annotations using subsystems technology. BMC Genomics 9: 75.   DOI
12 Darzi Y, Letunic I, Bork P, Yamada T. 2018. iPath3.0: interactive pathways explorer v3. Nucleic Acids Res. 46: W510-W513.   DOI
13 Blom J, Albaum SP, Doppmeier D, Puhler A, Vorholter FJ, Zakrzewski M, et al. 2009. EDGAR: a software framework for the comparative analysis of prokaryotic genomes. BMC Bioinformatics 10: 154.   DOI
14 Jeong DW, Kim HR, Jung G, Han S, Kim CT, Lee JH. 2014. Bacterial community migration in the ripening of doenjang, a traditional Korean fermented soybean food. J. Microbiol. Biotechnol. 24: 648-660.   DOI
15 Bolotin A, Wincker P, Mauger S, Jaillon O, Malarme K, Weissenbach J, et al. 2001. The complete genome sequence of the lactic acid bacterium Lactococcus lactis ssp. lactis IL1403. Genome Res. 11: 731-753.   DOI
16 Gasson MJ. 1983. Plasmid complements of Streptococcus lactis NCDO 712 and other lactic streptococci after protoplast-induced curing. J. Bacteriol. 154: 1-9.   DOI
17 Kempler GM, McKay LL. 1980. Improved medium for detection of citrate-fermenting Streptococcus lactis subsp. diacetylactis. Appl. Environ. Microbiol. 39: 926-927.   DOI
18 Jeong DW, Lee B, Lee H, Jeong K, Jang M, Lee JH. 2018. Urease characteristics and phylogenetic status of Bacillus paralicheniformis. J. Microbiol. Biotechnol. 28: 1992-1998.   DOI
19 Lee JH, Shin D, Lee B, Lee H, Lee I, Jeong DW. 2017. Genetic diversity and antibiotic resistance of Enterococcus faecalis isolates from traditional Korean fermented soybean foods. J. Microbiol. Biotechnol. 27: 916-924.   DOI