ArticleBMC microbiology2022
Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju.
Article in BMC microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed.
- Pulmonary lesions reshape swine respiratory microbiota: evidence of bacterial dysbiosis and reduced diversity.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on phenolic compounds in peony flowers.Food chemistry: X · 2025Article
- Protective Effect of Ganjang, a Traditional Fermented Soy Sauce, on Colitis-Associated Colorectal Cancer in Mice.Foods (Basel, Switzerland) · 2025Article
- Immunomodulatory Effects of a Probiotic Mixture: Alleviating Colitis in a Mouse Model through Modulation of Cell Activation Markers and the Gut Microbiota.International journal of molecular sciences · 2024Article
- Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang.Journal of microbiology and biotechnology · 2024Article
- Investigation of the Microbiome of Industrial PDO Sfela Cheese and Its Artisanal Variants Using 16S rDNA Amplicon Sequencing and Shotgun Metagenomics.Foods (Basel, Switzerland) · 2024Article
- Fermented foods, their microbiome and its potential in boosting human health.Microbial biotechnology · 2024Review
- Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage.Food chemistry: X · 2023Article
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9 authors.
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Abstract
backgroundProbiotic 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.
resultsEFEL7002 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.
conclusionsT. halophilus EFEL7002 can be used as a health-promoting probiotic starter culture for various salty fermented foods.
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