Molecular characterization of lactic acid bacteria producing edible biofilm isolated from kimchi
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Abstract
Biofilm is a community of microorganisms that interrelated and covered by an extracellular polymer matrix. This biofilm can be produced by Lactic acid bacteria (LAB) which was edible for human and animal. Therefore, it possible to be applied in the food and health industry. One source of LAB is kimchi, as fermented food from Korea and it has good benefits for health. This research aimed to obtain LAB from kimchi that can produce edible biofilms and to identify LAB producing edible biofilms based on the 16S rRNA gene. Isolation of lactic acid bacteria from kimchi cultured in MRS agar medium containing 1% CaCO3, biofilm production test with biofilm assay method and zeolite as a substrate to adherent cells. For amplification of 16S rRNA gene used primer 27F and 1492R. The isolate of KA2, KA5, KB1, and KC4 isolated from kimchi and could produce biofilms with the highest biofilm formation at 48 hours incubation time. Based on molecular identification with 16S rRNA gene sequencing, the four isolates identified as Lactobacillus brevis species.
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References
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Collins RA, Boykin LM, Cruickshank RH, Armstrong K F. 2012. Barcoding’s next top model: an evaluation of nucleotide substitution models for specimen identification. Methods in Ecology and Evolution. 3(3): 457–465.
Coton M, Berthier F, Coton E. 2008. Rapid identification of the three major species of dairy obligate heterofermenters Lactobacillus brevis, Lactobacillus fermentum and Lactobacillus parabuchneri by species-specific duplex PCR. FEMS Microbiology. 284(2): 150-157.
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Gómez NC, Ramiro J MP, Quecan BXV, de Melo Franco BDG. 2016. Use of potential probiotic lactic acid bacteria (LAB) biofilms for the control of Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 biofilms formation. Front microbiology. 7: 863.
Guerrieri E, Niederhäusern S, Messi P, Sabia C, Iseppi R, Anacarso I, Bondi M. 2009. Use of lactic acid bacteria (LAB) biofilms for the control of Listeria monocytogenes in a small-scale model. Food Control. 20: 861-865.
Hossain MI, Rahaman M, Ashrafudoulla M, Nahar S, Joo HJ, Kabir J, Park SH, Kim KS, Ha SD. 2019. Inhibitory effects of probiotic potential lactic acid bacteria isolated from kimchi against Listeria monocytogenes biofilm on lettuce, stainless-steel, and MBECTM biofilm device. LWY- Food Science and Technology.
Jang HJ, Lee NK, Paik HD. 2019. Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchi. Food Science and Biotechnology.
Jang JY, Lee ME, Lee HW, Lee JH, Park HW, Choi HJ, Kim TW. 2015. Extending the shelf life of kimchi with Lactococcus lactis strain as a starter culture. Food Science and Biotechnology. 24(3): 1049–1053.
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Khatoon Z, McTiernan D, Suuronen EJ, Mah TF, Alarcon EI. 2018. Bacterial biofilm formation on implantable devices and approaches to its treatment and prevention. Heliyon 4. e01067.
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Lee KW, Shim JM, Park SK, Heo HJ, Kim HJ, Ham KS, and Kim JH. 2016. Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable. LWT - Food Science and Technology.71: 130–137.
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Park JE, Oh SH, Cha YS. 2014. Lactobacillus brevisOPK-3 isolated from kimchi inhibits adipogenesis and exerts anti-inflammation in 3T3-L1 adipocyte. Journal of the science of food and agriculture. 94(12): 2514–2520.
Piard JC, Briandet R. 2016. Lactic acid bacteria biofilms: from their formation to their health and biotechnological potential. In: Mozzi F, Raya RR, Vignolo GM, Biotechnology of lactic acid bacteria novel applications second edition. Wiley-Blackwell, New York.
Ramírez MDF, Smid EJ, Abee T, Groot MNN. 2015. Characterisation of biofilms formed by Lactobacillus plantarum WCFS1 and food spoilage isolates. International Journal of Food Microbiology. 207: 23–29.
Schlaberg R, Simmon KE, Fisher MA. 2012. A systematic approach for discovering novel, clinically relevant bacteria. Emerging infectious diseases. 18: 422-430.
Son SH, Jeon HL, Yang SJ, Lee NK, Paik HD. 2017. In vitro characterization of Lactobacillus brevis KU15006, an isolate from kimchi, reveals anti-adhesion activity against foodborne pathogens and antidiabetic properties. Microbial Pathogenesis. 112: 135–141.
Song YG, Lee SH. 2017. Inhibitory effects of Lactobacillus rhamnosus and Lactobacillus casei on Candida biofilm of denture surface. Archives of Oral Biology. 76: 1–6.
Valcheva R, Korakli M, Onno B, Prevost H, Ivanova I, Ehrmann MA, Dousset X, Ganzle MG, Vogel RF. 2005. Lactobacillus hammesii sp. nov., isolated from French sourdough
Collins RA, Boykin LM, Cruickshank RH, Armstrong K F. 2012. Barcoding’s next top model: an evaluation of nucleotide substitution models for specimen identification. Methods in Ecology and Evolution. 3(3): 457–465.
Coton M, Berthier F, Coton E. 2008. Rapid identification of the three major species of dairy obligate heterofermenters Lactobacillus brevis, Lactobacillus fermentum and Lactobacillus parabuchneri by species-specific duplex PCR. FEMS Microbiology. 284(2): 150-157.
Fan X, McLaughlin C, Ravasini J, Robinson C, George AM. 2018. Zeolite protects mice from iron-induced damage in a mouse model trial. FEBS Open Bio. 1773-1781.
Fang F, Xu J, Li Q, Xia X, and Du G. 2018. Characterization of a Lactobacillus brevis strain with potential oral probiotic properties. BMC Microbiology. 18: 221.
Gómez NC, Ramiro J MP, Quecan BXV, de Melo Franco BDG. 2016. Use of potential probiotic lactic acid bacteria (LAB) biofilms for the control of Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 biofilms formation. Front microbiology. 7: 863.
Guerrieri E, Niederhäusern S, Messi P, Sabia C, Iseppi R, Anacarso I, Bondi M. 2009. Use of lactic acid bacteria (LAB) biofilms for the control of Listeria monocytogenes in a small-scale model. Food Control. 20: 861-865.
Hossain MI, Rahaman M, Ashrafudoulla M, Nahar S, Joo HJ, Kabir J, Park SH, Kim KS, Ha SD. 2019. Inhibitory effects of probiotic potential lactic acid bacteria isolated from kimchi against Listeria monocytogenes biofilm on lettuce, stainless-steel, and MBECTM biofilm device. LWY- Food Science and Technology.
Jang HJ, Lee NK, Paik HD. 2019. Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchi. Food Science and Biotechnology.
Jang JY, Lee ME, Lee HW, Lee JH, Park HW, Choi HJ, Kim TW. 2015. Extending the shelf life of kimchi with Lactococcus lactis strain as a starter culture. Food Science and Biotechnology. 24(3): 1049–1053.
Johnson JS, Spakowicz DJ, Hong B et al. 2019. Evaluation of 16S rRNA gene sequencing for species and strain-level microbiome analysis. Nat Commun. 10: 5029.
Jung JY, Lee SH, Jeon CO. 2014. Kimchi microflora: history, current status, and perspectives for industrial kimchi production. Applied microbiology and biotechnology. 98: 2385-2393.
Khatoon Z, McTiernan D, Suuronen EJ, Mah TF, Alarcon EI. 2018. Bacterial biofilm formation on implantable devices and approaches to its treatment and prevention. Heliyon 4. e01067.
Kim M, Chun J. 2014. 16S rRNA gene-based identification of bacteria and archaea using the EzTaxon server. Chapter 4. Elsevier. Methods in microbiology. 41: 61-74.
Koob J, Jacob F, Wenning M, Hutzler M. 2017. Lactobacillus cerevisiae sp. nov., isolated from a spoiled brewery sample. International journal of systematic and evolutionary microbiology. 67(9): 3452-3457.
Kubota H, Senda S, Nomura N, Tokuda H, Uchiyama H. 2008. Biofilm formation by lactic acid bacteria and resistance to environmental stress. Journal Bioscience and Bioengineering.106: 381-386.
Kumar LM, Saad WZ, Mohammad R, Rahim RA. 2017. Influence of biofilm-forming lactic acid bacteria against methicillin-resistant Staphylococcus aureus (MRSA S547). Asian Pacific Journal of Tropical Biomedicine. 7(12): 1107-1115.
Kwon M, Hussain MS, Oh DH. 2017. Biofilm formation of Bacillus cereus under food-processing related conditions. Food science and biotechnology. 26(4):1103–1111.
Lee KW, Shim JM, Park SK, Heo HJ, Kim HJ, Ham KS, and Kim JH. 2016. Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable. LWT - Food Science and Technology.71: 130–137.
Meroth CB, Hammes WP, Hertel C. 2004. Characterisation of the microbiota of rice sourdoughs and description of Lactobacillus spicheri sp. nov. International journal of systematic and evolutionary microbiology. 27(2): 151-159.
Nazir R, Zaffar MR, Amin I. 2019. Bacterial biofilms. Freshwater Microbiology. 307–340.
Nurhikmayani R, Daryono BS, Retnaningrum E. 2019. Isolation and molecular identification of antimicrobial-producing lactic acid bacteria from chao, South Sulawesi (Indonesia) fermented fish product. Biodiversitas. 20(4): 1063-1068.
Park JE, Oh SH, Cha YS. 2014. Lactobacillus brevisOPK-3 isolated from kimchi inhibits adipogenesis and exerts anti-inflammation in 3T3-L1 adipocyte. Journal of the science of food and agriculture. 94(12): 2514–2520.
Piard JC, Briandet R. 2016. Lactic acid bacteria biofilms: from their formation to their health and biotechnological potential. In: Mozzi F, Raya RR, Vignolo GM, Biotechnology of lactic acid bacteria novel applications second edition. Wiley-Blackwell, New York.
Ramírez MDF, Smid EJ, Abee T, Groot MNN. 2015. Characterisation of biofilms formed by Lactobacillus plantarum WCFS1 and food spoilage isolates. International Journal of Food Microbiology. 207: 23–29.
Schlaberg R, Simmon KE, Fisher MA. 2012. A systematic approach for discovering novel, clinically relevant bacteria. Emerging infectious diseases. 18: 422-430.
Son SH, Jeon HL, Yang SJ, Lee NK, Paik HD. 2017. In vitro characterization of Lactobacillus brevis KU15006, an isolate from kimchi, reveals anti-adhesion activity against foodborne pathogens and antidiabetic properties. Microbial Pathogenesis. 112: 135–141.
Song YG, Lee SH. 2017. Inhibitory effects of Lactobacillus rhamnosus and Lactobacillus casei on Candida biofilm of denture surface. Archives of Oral Biology. 76: 1–6.
Valcheva R, Korakli M, Onno B, Prevost H, Ivanova I, Ehrmann MA, Dousset X, Ganzle MG, Vogel RF. 2005. Lactobacillus hammesii sp. nov., isolated from French sourdough
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