Isolation and Arginine Metabolism Detection of a Tetragenococcus halophilus Strain

doi:10.3969/j.issn.1673-1689.2016.01.007

Home > Archive>Volume 35, Issue 1, 2016 >48-53. DOI:10.3969/j.issn.1673-1689.2016.01.007

Isolation and Arginine Metabolism Detection of a Tetragenococcus halophilus Strain
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                        10.3969/j.issn.1673-1689.2016.01.007
                    
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                        [cstr]
                    
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The Tetragenococcus halophilus species is a halophilic lactic acid bacteria （LAB） exhibiting in the later fermentation of soy sauce moromi. The arginine metabolism of this species is closely related to the accumulation of citrulline which is the main ethyl carbamate precursor in soy sauce. A Tetragenococcus halophilus strain R23 was isolated from moromi by selective medium cultivation and PCR （targeting on the groEL gene） screening. The arginine metabolism of the strain was investigated under different cultivation temperature and salt concentration. A highest utilization of arginine and citrulline for T. halophilus R23 was observed at 30 ℃ in the presence of 180 g/L NaCl，with degradation rate of 100.0% and 64.3%，respectively. In addition，there was no citrulline detected with in arginine consumption of R23，which provided a potential application of citrulline reduction in soy sauce during fermentation process.

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LIAO Danyi, FANG Fang, CHEN Jian, DU Guocheng. Isolation and Arginine Metabolism Detection of a Tetragenococcus halophilus Strain[J]. Journal of Food Science and Biotechnology,2016,35(1):48-53.

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Online: March 11,2016
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