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Isolation of Hafnia paralvei FB315, a polyamine-high-producing bacterium, from aged cheese
Yuta Ami1, Emi Sugiwaka1, Shin Kurihara1
1Faculty of Biology-Oriented Science and Technology, Kindai University, Kinokawa, Wakayama, Japan.
Abstract:
As previously reported, bacteria in fermented foods produce putrescine, a type of polyamine. In order to produce putrescine, which has been reported to contribute to health promotion, by fermentation, 181 bacterial strains were isolated from six types of aged cheeses (Bleu d'Auvergne, Red Leicester, Langres, Munster, Galet de la Loire, and Mimolette) and screened for strains that secrete high levels of putrescine using the method we developed, termed PuO-POD-4AA-TOPS. This approach resulted in the isolation of Hafnia paralvei FB315, a strain producing high levels of putrescine, from Langres cheese. Subsequent analyses revealed that H. paralvei FB315 utilizes both agmatine and ornithine, known precursors of putrescine, as substrates for putrescine production, and that the concentration of putrescine in the culture supernatant increases in a time-dependent manner to a maximum of 1840 µM.
Insights
Researchers identified Hafnia paralvei FB315, a bacterium from Langres cheese, that produces high levels of putrescine through fermentation. This polyamine has potential health benefits, making it a promising discovery for functional foods.
Area of Science:
- Food Microbiology
- Biochemistry
- Biotechnology
Background:
- Bacteria in fermented foods are known to produce putrescine, a polyamine with potential health benefits.
- Identifying specific strains that efficiently produce putrescine is crucial for its application in functional foods.
Purpose of the Study:
- To isolate and characterize bacterial strains from aged cheeses capable of high putrescine production via fermentation.
- To develop and utilize an efficient screening method for identifying putrescine-secreting bacteria.
Main Methods:
- Isolation of 181 bacterial strains from six types of aged cheeses.
- Screening of bacterial strains for high putrescine secretion using the developed PuO-POD-4AA-TOPS method.
- Analysis of substrate utilization (agmatine, ornithine) and time-dependent putrescine production by the identified strain.
Main Results:
- Hafnia paralvei FB315 was isolated from Langres cheese as a high putrescine producer.
- H. paralvei FB315 demonstrated the ability to utilize both agmatine and ornithine for putrescine synthesis.
- Putrescine concentration in the culture supernatant reached a maximum of 1840 µM in a time-dependent manner.
Conclusions:
- Hafnia paralvei FB315 is a potent producer of putrescine, utilizing common precursors.
- The developed PuO-POD-4AA-TOPS method is effective for screening high-yield putrescine-producing bacteria.
- This finding supports the potential of using fermented foods for enhanced putrescine production for health benefits.
