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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제29권 제10호
- 발행연도
- 2019.1
- 수록면
- 1,591 - 1,602 (12page)
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초록· 키워드
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To shed light on the genetic basis of salt tolerance in Enterococcus faecium, Enterococcus faecalis, and Tetragenococcus halophilus, we performed comparative genome analysis of 10 E. faecalis, 11 E. faecium, and three T. halophilus strains. Factors involved in salt tolerance that could be used to distinguish the species were identified. Overall, T. halophilus contained a greater number of potassium transport and osmoprotectant synthesis genes compared with the other two species. In particular, our findings suggested that T. halophilus may be the only one among the three species capable of synthesizing glycine betaine from choline, cardiolipin from glycerol and proline from citrate. These molecules are well-known osmoprotectants; thus, we propose that these genes confer the salt tolerance of T. halophilus.
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참고문헌 (46)
참고문헌 신청
Lee SS / 1995 / Meju fermentation for a raw material of Korean traditional soy products / Kor. J. Mycol 23:161~175
Yoo JY / 1998 / Characteristics of traditional mejus of nation-wide collection / J. Korean Soc. Food Sci. Nutr 27:259~267
Shukla S / 2015 / Effect of novel starter culture on reduction of biogenic amines, quality improvement, and sensory properties of doenjang, a traditional Korean soybean fermented sauce variety / J. Food Sci 80:M1794~M1803
Kum SJ / 2015 / Effects of Aspergillus species inoculation and their enzymatic activities on the formation of volatile components in fermented soybean paste(doenjang) / J. Agric. Food Chem 63:1401~1418
김종욱 / 2011 / Aspergillus속과 Bacillus subtilis를 이용한 된장메주 발효 중 품질 특성 / 한국식품저장유통학회지 18(3):397~406
Yoo JY / 1998 / Characteristics of traditional mejus of nation-wide collection / J. Korean Soc. Food Sci. Nutr 27:259~267
Shukla S / 2015 / Effect of novel starter culture on reduction of biogenic amines, quality improvement, and sensory properties of doenjang, a traditional Korean soybean fermented sauce variety / J. Food Sci 80:M1794~M1803
Kum SJ / 2015 / Effects of Aspergillus species inoculation and their enzymatic activities on the formation of volatile components in fermented soybean paste(doenjang) / J. Agric. Food Chem 63:1401~1418
김종욱 / 2011 / Aspergillus속과 Bacillus subtilis를 이용한 된장메주 발효 중 품질 특성 / 한국식품저장유통학회지 18(3):397~406
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