BMC Microbiology (Jun 2022)

Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju

  • Da Hye Kim,
  • Seul-Ah Kim,
  • Yu Mi Jo,
  • Hee Seo,
  • Ga Yun Kim,
  • Seong Won Cheon,
  • Su Hwi Yang,
  • Che Ok Jeon,
  • Nam Soo Han

DOI
https://doi.org/10.1186/s12866-022-02561-7
Journal volume & issue
Vol. 22, no. 1
pp. 1 – 17

Abstract

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Abstract Background Probiotic starters can improve the flavor profile, texture, and health-promoting properties of fermented foods. Tetragenococcus halophilus is a halophilic lactic acid bacterium that is a candidate starter for high-salt fermented foods. However, the species is known to produce biogenic amines, which are associated with neurotoxicity. Here, we report a probiotic starter strain of T. halophilus, EFEL7002, that is suitable for use in high-salt fermentation. Results EFEL7002 was isolated from Korean meju (fermented soybean) and identified as T. halophilus, with 99.85% similarity. The strain is safe for use in food as it is a non-hemolytic and non-biogenic amine producer. EFEL7002 is tolerant to gastrointestinal conditions and can adhere to Caco-2 cells. This strain showed antioxidant, anti-inflammatory, and protective effects against the human gut epithelial barrier. EFEL7002 grew well in media containing 0–18% NaCl showing maximum cell densities in 6% or 12% NaCl. Conclusions T. halophilus EFEL7002 can be used as a health-promoting probiotic starter culture for various salty fermented foods.

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