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小说初始菌株Enterococcus faecium DMEA09来自传统韩国发酵梅州

Seung-Eun Oh¹, Sojeong Heo¹, Gawon Lee¹

¹Department of Food and Nutrition, Dongduk Women's University, Seoul 02748, Republic of Korea.

Foods (Basel, Switzerland)

|August 26, 2023

概括

从韩国梅花中分离出的Enterococcus faecium菌株DMEA09,证明了安全性和技术适用性作为初始培养物. 基因组分析证实它缺乏抗生素耐药性和毒性因素,使其与临床菌株区别开来.

科学领域:

食品微生物学食品微生物学
细菌学细菌学是一门学科.
发酵科学发酵科学

背景情况:

传统的发酵食品,如韩国梅州,拥有多样化的微生物群落.
菌 (Enterococcus faecium) 是发酵产品的常见居民,具有作为起始培养的潜在应用.
评估新型菌株的安全性和技术性质对于其工业应用至关重要.

研究的目的:

评估Enterococcus faecium菌株DMEA09的安全性和技术特性,用于作为起始候选物.
为了研究抗生素敏感性,溶血活性,生物膜形成和DMEA09菌株的毒性因素.
评估DMEA09.09菌株的盐耐受性,蛋白酶和脂酶活性.

主要方法:

使用最低抑制度 (MIC) 对欧盟批准的切割值进行抗生素敏感性测试.
基因组分析以确定抗生素耐药性和毒性基因.
血液溶解试验 (α-和β-血液溶解) 和生物膜形成试验.
在不同盐度,蛋白酶和脂酶活性测试中进行生长评估.
多部位序列类型化 (MLST) 用于克隆群确定.

主要成果:

菌株DMEA09对9种抗生素表现出敏感性,但其克林达米辛MIC是截止值的两倍;然而,基因组分析显示没有获得的耐药性基因.
没有检测到血液溶解活性或生物膜形成,基因组分析证实没有毒性因子.
多位元序列类型识别将DMEA09与临床分离物区分开来,表明了一个安全的克隆组.
该菌株表现出盐耐受性,在6%的盐下生长,在3%的盐下表现出蛋白酶活性,其基因组含有相关的蛋白酶和盐耐受性基因.
没有检测到脂酶活性.

结论:

菌菌株DMEA09具有良好的安全性,包括抗生素敏感性 (尽管高克林达米辛MIC与未获得的基因无关),缺乏毒性因子,与临床菌株有区别.
该菌株表现出理想的技术特性,如耐盐性和蛋白酶活性,使其成为发酵食品生产中启动培养的有希望的候选人.
基因组分析提供了对该菌株的安全性和技术特征的全面了解,支持其潜在的应用.

关键词:

肠球菌菌菌株 DMEA0909 菌株抗生素敏感性抗生素敏感性梅胡梅胡是什么意思梅胡梅胡蛋白质酶蛋白质酶是一种蛋白质.这是一个开始的开始,开始的开始.

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