著者

Chisato NISHIYAMA Suguru SEKIGUCHI Yu SUGIHARA Minami NISHIKAWA Natsu MAKITA Tenta SEGAWA Momoka TERASAKI Hiroki TAKAGI Takashi KOYANAGI

出版者

BMFH Press

雑誌

Bioscience of Microbiota, Food and Health (ISSN:21863342)

巻号頁・発行日

vol.42, no.2, pp.138-142, 2023 (Released:2023-04-01)

参考文献数

21

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Latilactobacillus sakei is a lactic acid bacterium used to produce a wide range of fermented food products. To understand their characteristics and adaptability to various nutrient sources, we applied strain-specific, nucleotide-concatenated (SSC) sequences to the phylogenetic analysis of 32 L. sakei strains isolated from various locations and products. SSC sequences were developed by concatenating the polymorphisms detected by whole-genome sequencing. This enabled us to use sufficient polymorphisms and avoid the bias caused by selecting partial sequences, such as that in core genome and multi-locus sequence typing. SSC sequence-based analysis revealed that the phylogenetic relations for L. sakei are based on the different nutrition sources rather than geographical distance.

著者

Hideto SHIRASAWA Chisato NISHIYAMA Rika HIRANO Takashi KOYANAGI Shujiro OKUDA Hiroki TAKAGI Shin KURIHARA

出版者

BMFH Press

雑誌

Bioscience of Microbiota, Food and Health (ISSN:21863342)

巻号頁・発行日

vol.42, no.1, pp.24-33, 2023 (Released:2023-01-01)

参考文献数

58

被引用文献数

1

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It has been reported that the intake of polyamines contributes to the extension of healthy life span in animals. Fermented foods contain high concentrations of polyamines thought to be derived from fermentation bacteria. This suggests that bacteria that produce high levels of polyamines could be isolated from fermented foods and utilized as a source of polyamines for human nutrition. In this study, Staphylococcus epidermidis FB146 was isolated from miso, a Japanese fermented bean paste, and found to have a high concentration of putrescine in its culture supernatant (452 μM). We analyzed the presence of polyamines in the culture supernatants and cells of the type strains of 21 representative Staphylococcus species in addition to S. epidermidis FB146, and only S. epidermidis FB146 showed high putrescine productivity. Furthermore, whole-genome sequencing of S. epidermidis FB146 was performed, and the ornithine decarboxylase gene (odc), which is involved in putrescine synthesis, and the putrescine:ornithine antiporter gene (potE), which is thought to contribute to the release of putrescine into the culture supernatant, were present on plasmid DNA harbored by S. epidermidis FB146.

著者

Betzabe Linares Violante Arisa Minami Takashi Koyanagi Toshihiro Yano Mitsuru Ebihara Yuji Honda

出版者

日本応用糖質科学会

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

pp.jag.JAG-2014_008, (Released:2014-12-09)

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Lysozyme was purified from brown eared pheasant (Crossoptilon mantchuricum) egg white using pH treatment and cation exchange chromatography resulting in an 80-fold enhancement of the specific activity. The enzyme exhibited hydrolytic activity toward glycol chitin and chitooligosaccharides [(GlcNAc)n (n=5 and 6)]. The enzyme catalyzed degradation of bacterial cells of not only Micrococcus luteus but also Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 upon treatment with chloroform/tris(hydroxymethyl)aminomethane-HCl. The pH optimum of the glycol chitin hydrolytic reaction was 5.5 at 37°C. The optimal temperature for activity was 53°C in 50 mM sodium acetate buffer (pH 5.5). The enzyme mainly hydrolyzed the fourth glycosidic linkage from the nonreducing end of (GlcNAc)6. The anomeric form of the products indicated it was a retaining enzyme.