Isolation of halotolerant Lactococcus lactis subsp. lactis from intestinal tract of coastal fish [Erratum: 2008 July 15, v. 125, issue 2

We isolated lactic acid bacteria from the intestinal tract of the pufferfish Takifugu niphobles caught in Shimoda, Shizuoka, Japan by using MRS broth prepared with 50% seawater. Additional screening was carried out using phenotypic tests such as Gram staining, cell morphology, catalase, oxidase and...

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Bibliographic Details
Published in:International journal of food microbiology 2008, Vol.121 (15), p.116-121
Main Authors: Itoi, S, Abe, T, Washio, S, Ikuno, E, Kanomata, Y, Sugita, H
Format: Article
Language:English
Subjects:
catalase
cheese starters
digestive tract
enzyme activity
fermentation
fish waste
Gram-negative bacteria
isolation
lactic acid bacteria
Lactococcus lactis subsp. lactis
marine fish
nucleotide sequences
phenotype
salt tolerance
screening
seawater
Takifugu
Takifugu niphobles
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Summary:We isolated lactic acid bacteria from the intestinal tract of the pufferfish Takifugu niphobles caught in Shimoda, Shizuoka, Japan by using MRS broth prepared with 50% seawater. Additional screening was carried out using phenotypic tests such as Gram staining, cell morphology, catalase, oxidase and fermentation of glucose. Subsequently 227 isolates screened by the phenotypic tests were subjected to species-specific PCR for Lactococcus lactis, resulting in four positive isolates. The 16S rRNA gene sequences from three isolates were highly similar to that of L. lactis subsp. lactis (DNA database accession number M58837), while that of one isolate was identical to that of Leuconostoc mesenteroides (AB023246). These isolates were characterized by API 50 CH for carbohydrate fermentation and other phenotypic criteria for salt tolerance, and the characteristics were compared with those of L. lactis subsp. lactis from a cheese starter culture. The carbohydrate fermentation profiles of these isolates were characteristic of L. lactis subsp. lactis strains, whereas the tolerance of these isolates to salt was higher than that of L. lactis subsp. lactis from the cheese starter culture: the new L. lactis isolates showed high salt tolerance in MRS-agar plates containing 200% seawater or 6% sodium chloride. This is the first report of the isolation of halotolerant strains of L. lactis subsp. lactis from a marine environment.
ISSN:0168-1605
1879-3460