Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지
DOI QR코드

DOI QR Code

Probiotic Properties of Pediococcus pentosaceus SH-10 Isolated from the Hard Clam Meretrix meretrix Shikhae

백합(Meretrix meretrix)식해에서 분리한 Pediococcus pentosaceus SH-10의 생균제적 특성

  • Song, Hyun-Jung (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Kim, Kang-Jin (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Kim, Hee-Dai (Department of Biotechnology and Biomedicine, Chungbuk Provincial College) ;
  • Yoo, Jung-Hee (Department of Food and Nutrition, Kunsan National University) ;
  • Koo, Jae-Geun (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Park, Kwon-Sam (Department of Food Science and Biotechnology, Kunsan National University)
  • 송현정 (군산대학교 식품생명공학과) ;
  • 김강진 (군산대학교 식품생명공학과) ;
  • 김희대 (충북도립대학 바이오생명의약과) ;
  • 유정희 (군산대학교 식품영양학과) ;
  • 구재근 (군산대학교 식품생명공학과) ;
  • 박권삼 (군산대학교 식품생명공학과)
  • Received : 2011.10.21
  • Accepted : 2011.11.23
  • Published : 2011.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study examined the suitability of characteristics of potential strains of probiotic bacteria. Among 25 lactic acid bacteria isolated from Korean traditional fermented food, the Hard Clam Meretrix meretrix Shikhae, the SH-10 strain, which exhibited superior resistance to low pH and bile salts, was selected as a potential probiotic bacteria. By examining carbohydrate utilization, morphological properties, and the 16S rRNA gene sequence, the SH-10 strain was identified as Pediococcus pentosaceus (hereafter, P. pentosaceus SH-10). P. pentosaceus SH-10 was resistant to amikacin, cefotetan, ciprofloxacin, gentamicin, kanamycin, nalidixic acid, streptomycin, and vancomycin. Tests of antimicrobial activities against pathogens such as Bacillus cereus, Listeria monocytogenes, Salmonella choleraesuis, and Staphylococcus aureus, indicated that P. pentosaceus SH-10 inhibited the growth of pathogenic bacteria. These results suggest that P. pentosaceus SH-10 can be developed as a probiotic bacteria.

Keywords

References

  1. Acar JF and Goldstein FW. 1991. Disk susceptibility test. In: Antibiotics in Laboratory Medicine, Lorian V, ed. Williams & Wilkins, Baltimore, U.S.A., 17-52.
  2. Ahn YT, Lim KL, Ryu JC, Kang DK, Ham JS, Jang YH and Kim HU. 2002. Characterization of Lactobacillus acidophilus isolated from piglets and chicken. Asian-Aust J Anim Sci 15, 1790-1797. https://doi.org/10.5713/ajas.2002.1790
  3. Cha YJ, Lee CE, Jeong EK, Kim H and Lee JS. 2002. Physiological functionalities of traditional Alaska pollack sikhae. J Korean Soc Food Sci Nutr 31, 559-565. https://doi.org/10.3746/jkfn.2002.31.4.559
  4. Dunbar J, Ticknor LO and Kuske CR. 2000. Assessment of microbial diversity in four southwestern Unites States soils by 16S rRNA gene terminal restriction fragment analysis. Apple Environ Microbiol 66, 2943-2950. https://doi.org/10.1128/AEM.66.7.2943-2950.2000
  5. Erkki S and Petaja E. 2000. Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use. Meat Sci 55, 297-300. https://doi.org/10.1016/S0309-1740(99)00156-4
  6. Facklam R and Elliott JA. 1995. Identification, classification, and clinical relevance of catalase-negative, gram-positive cocci, excluding the Streptococci and Enterococci. Clin Microbiol rev 8, 479-495.
  7. Fernandes CF, Chandan RC and Shahani KM. 1992. Fermented dairy products and health In: the Lactic acid Bacteria , Volume 1, Wood, BJB (ed), London, New York: ELSEVIA Applied Science, 297-342.
  8. Fuller R. 1989. Probiotics in man and animal. J Appl Bacteriol 66, 365-378. https://doi.org/10.1111/j.1365-2672.1989.tb05105.x
  9. Goldin BR and Gorbach SL. 1984. The effect of milk and Lactobacillus feeding on human intestinal bacterial enzyme activity. Am J Clin Nutr 39, 756-761. https://doi.org/10.1093/ajcn/39.5.756
  10. Guarner F and Schaafsma GJ. 1998. Probiotics. Int J Food Microbiol 39, 237-238. https://doi.org/10.1016/S0168-1605(97)00136-0
  11. Kim SJ, Ma SJ and Kim HL. 2005. Probiotic properties of lactic acid and yeasts isolated from Korean traditional food, Jeot-gal. Korean J Food Preserv 12, 184-189.
  12. Kolter R and Greenberg EP. 2006. Microbial sciences: the superficial life of microbes. Nature 441, 300-302. https://doi.org/10.1038/441300a
  13. Koo JG, Yoo JH, Park KS and Kim SY. 2009. Biochemical and microbiological changes of hard clam Shikhae during fermentation. Kor J Fish Aquat Sci 42, 569-573.
  14. Lee CH, Cho TS, Lim MH, Kang JW and Yang HC. 1983. Studies on the sik-hae fermentation made by flat-fish. Kor J Appl Microbiol Bioeng 11, 53-58.
  15. Lee NH, Oh SW and Kim YM. 1996. Biochemical changes in muscle protein of squid sikhae during fermentation -Effects of temperature and moisture content-. Korean J Food Sci Technol 28, 291-297.
  16. Lidbeck GJ and Nord CE. 1987. Impact of Lactobacillus acidophilus on the normal intestinal flora after administration of two antibiotic agents. Infection 16, 329-335. https://doi.org/10.1007/BF01644541
  17. Lim SJ, Jang SS and Kang DK. 2007. Probiotic properties of Lactobacillus salivarius CPM-7 isolated from chicken feces. Kor J Microbiol Biotechnol 35, 98-103.
  18. Matsumura A, Saito T, Arakuni M, Kitazawa H, Kawai Y and Itoh T. 1999. New binding assay and preparative trial of cell-surface lectin from Lactobacillus acidophilus group lactic acid bacteria. J Dairy Sci 82, 2525-2329. https://doi.org/10.3168/jds.S0022-0302(99)75505-0
  19. Mukai T, Kaneko S, Matsumoto M and Ohori H. 2004. Binding of Bifidobacterium bifidum and Lactobacillus reuteri to the carbohydrate moieties of intestinal glycolipids recognized by peanut agglutinin. Int J Food Microbiol 90, 357-362. https://doi.org/10.1016/S0168-1605(03)00317-9
  20. Mutai M. 1983. Utilization and effect of lactic acid bacteria. Kor J Appl Microbiol Bioeng 11, 339-345.
  21. Osmanagaoglu O, Beyatli Y, Gunduz U and Sacilik SC. 2000. Analysis of the genetic determinant for production of the pediocin P of Pediococcus pentosaceus Pep1. J Basic Microbiol 40, 233-241. https://doi.org/10.1002/1521-4028(200008)40:4<233::AID-JOBM233>3.0.CO;2-H
  22. Park HS, Lee SJ and Uhm TB. 1998. Selection of microorganism for probiotics and their characterization. J Kor Soc Food Sci Nutr 27, 4433-4440.
  23. Park KS, Arita M, Iida T and Honda T. 2005. vpaH, a gene encoding a novel histone-like nucleoid structure-like protein that was possibly horizontally acquired, regulates the biogenesis of lateral flagella in trh -positive Vibrio parahaemolyticus TH3996. Infect Immun 73, 5754-5761. https://doi.org/10.1128/IAI.73.9.5754-5761.2005
  24. Park YL, Lee NK, Park KK, Park YH, Kim JM, Nam HM, Jung SC and Paik HD. 2010 Medium optimization for pedicin SA131 production by Pediococcus pentosaceus SA131 against bovine mastitis using response surface methodology. Korean J Food Sci Ani Resour 30, 66-72. https://doi.org/10.5851/kosfa.2010.30.1.66
  25. Reid G and Burton J. 2002. Use of Lactobacillus to prevent infection by pathogenic bacteria. Microbes Infect 4, 3119-3124.
  26. Suzuki Y and Kaizu H. 1991. Effect of cultured milk on serum cholesterol concentration in rats which were fed high cholesterol diets. Anim Sci Technol 62, 565-576.
  27. Wood BJB. 1992. The lactic acid bacteria in health and disease. Elsevier Science Publishers. UK. Vii-X.
  28. Yuksekdag Z and Aslim B. 2010. Assessment of potential probiotic and starter properties of Pediococcus spp. isolated from Turkish-type fermented sausages (Sucuk). J Microbiol Biotechnol 20, 161-168. https://doi.org/10.4014/jmb.0904.04019

Cited by

  1. Inhibition of Pathogenic Bacteria by Pediococcus pentosaceus Strain SH-10 Isolated from Hard Clam Meretrix meretrix Sikhae vol.45, pp.6, 2012, https://doi.org/10.5657/KFAS.2012.0600