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

被引：1
作者：
Hori, Mitsuyo [1 ,2 ]
Kawai, Yusuke [3 ]
Noguchi, Koichiro [3 ]
Nakamura, Kohei [1 ,3 ,4 ]
Shimada, Masaya [1 ,3 ,4 ,5 ]
Iwahashi, Hitoshi [1 ,3 ,4 ]
Nakagawa, Tomoyuki [1 ,3 ,4 ,5 ]
机构：
[1] Gifu Univ, United Grad Sch Agr Sci, 1-1 Yanagido, Gifu 5011193, Japan
[2] Gifu City Womens Coll, Dept Hlth & Nutr, 7-1,Hitoichiba Kitamachi, Gifu 5010192, Japan
[3] Gifu Univ, Grad Sch Nat Sci & Technol, 1-1 Yanagido, Gifu 5011193, Japan
[4] Gifu Univ, Fac Appl Biol Sci, 1-1 Yanagido, Gifu 5011193, Japan
[5] Gifu Univ, Preempt Food Res Ctr, 1-1 Yanagido, Gifu 5011193, Japan
来源：
FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2024年 / 30卷 / 02期
关键词：
ayu sweetfish (Plecoglossus altivelis ); fermented food; GABA; antimicrobial activity; traditional Gifu ayu-narezushi; CHEMICAL CHARACTERISTICS; MICROBIAL DIVERSITY; COMMUNITY STRUCTURE; FERMENTATION; IDENTIFICATION; MACKEREL; SUSHI;
D O I：
10.3136/fstr.FSTR-D-23-00098
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 gamma-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.
引用
收藏
页码：247 / 252
页数：6
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