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KMID : 0613820230330060506
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Journal of Life Science
2023 Volume.33 No. 6 p.506 ~ p.511
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Characterization of Weissella sp. Strains Isolated from Fermented Squid and the Antibacterial Activities of Fermented Rice against Harmful Bacteria
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Yeo Go-Wun
Lee Dong-Geun
Kim Ju-Hui
Park Min-Joo
Kim Jin-Sun
Kim Yuck-Yong
Andre
Choi Yong-Jae
Lee Sang-Hyeon
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Abstract
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The purposes of this study were to isolate and characterize lactic acid bacteria with antibacterial activity against Methicillin-resistant Staphylococcus aureus (MRSA) from fermented food and to confirm the antibacterial activities of fermented rice products using the isolated lactic acid bacterium. Three bacteria, namely, Weissella sp. ISF-1, ISF-2, and ISF-3, were selected from fermented squid based on the 16S rRNA gene sequence. All three strains grew well in an MRS medium containing 5% (w/v) NaCl and showed antibacterial activity against Bacillus cereus, Staphylococcus aureus, and MRSA. Their growth was excellent at 0%~5% (w/v) NaCl and relatively good up to 7% (w/v) NaCl. The initial pH of 8 was optimal for their growth, and good growth was also observed at pH 6, 7, and 9. The lyophilisates of the fermented rice using Weissella sp. ISF-1 showed antibacterial activities against B. cereus, S. aureus, and MRSA. We inferred that isolated lactic acid bacteria could be useful in the development of probiotics and biopreservatives for foods and in the treatment of MRSA and may increase the value of rice products.
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KEYWORD
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Antibacterial activity, fermented squid, MRSA, rice fermentation, Weissella sp.
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