Antimicrobial activity and productivity of γ-aminobutyric acid in lactic acid bacteria isolated from traditional Gifu ayu-narezushi

From traditional Gifu ayu-narezushi, Leuconostoc, Latilactobacillus, and Enterococcus were isolated as dominant genera. Isolated strains of Leuconostoc mesenteroides showed high growth inhibition activity against Staphylococcus aureus and Escherichia coli. The isolated strain, Enterococcus lactis EC...

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Published inFood Science and Technology Research Vol. 30; no. 2; pp. 247 - 252
Main Authors Hori, Mitsuyo, Kawai, Yusuke, Noguchi, Koichiro, Nakamura, Kohei, Shimada, Masaya, Iwahashi, Hitoshi, Nakagawa, Tomoyuki
Format Journal Article
LanguageEnglish
Published Tsukuba Japanese Society for Food Science and Technology 01.01.2024
Japan Science and Technology Agency
Subjects
Antimicrobial activity
ayu sweetfish (Plecoglossus altivelis)
Bacteria
E coli
Enterococcus lactis
fermented food
GABA
Lactic acid
Lactic acid bacteria
Leuconostoc mesenteroides
traditional Gifu ayu-narezushi
γ-Aminobutyric acid
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Summary:From traditional Gifu ayu-narezushi, Leuconostoc, Latilactobacillus, and Enterococcus were isolated as dominant genera. Isolated strains of Leuconostoc mesenteroides showed high growth inhibition activity against Staphylococcus aureus and Escherichia coli. The isolated strain, Enterococcus lactis EC52, could produce γ-aminobutyric acid (GABA). These results indicated that Enterococcus lactis and Leuconostoc mesenteroides were lactic acid bacteria, which have GABA-producing and antimicrobial activities, respectively, in traditional Gifu ayu-narezushi.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 14
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.FSTR-D-23-00098