从纪州熟寿司中分离和鉴定一株耐盐耐氧双歧杆菌
Isolation and characterization of a salt- and oxygen-tolerant Bifidobacterium from Kishu-Narezushi.
摘要(中文译文)
从纪州熟寿司中分离出嗜冷好氧双歧杆菌，这标志着首次发现源自自然发酵传统日本食品的双歧杆菌菌种。纪州熟寿司是一种由鱼、米和盐组成的传统日本自然发酵食品。通常，双歧杆菌菌种是从乳制品相关发酵食品或人类肠道中分离得到的。所分离的菌株被鉴定为嗜冷好氧双歧杆菌，并命名为Yasuke菌株。嗜冷好氧双歧杆菌与水生乳杆菌双歧杆菌和粗乳双歧杆菌亲缘关系密切。与其它双歧杆菌菌种相比，Yasuke菌株和嗜冷好氧双歧杆菌DSM 22366表现出更强的耐盐性和耐氧性。对Yasuke菌株及其它四株嗜冷好氧双歧杆菌的基因组草图分析表明，该菌种存在应激耐受相关基因。在该菌种中观察到超氧化物歧化酶[Mn]和谷胱甘肽过氧化物酶基因。在Yasuke菌株中独特地鉴定出涉及噬菌体相互作用、脯氨酸代谢以及糖和氨基酸转运的基因。
Abstract
Bifidobacterium psychraerophilum was isolated from Kishu-Narezushi, marking the first discovery of the Bifidobacterium species originating from a spontaneously fermented traditional Japanese food. Kishu-Narezushi is a traditional Japanese spontaneously fermented food composed of fish, rice, and salt. Typically, Bifidobacterium species are isolated from milk-related fermented foods or human intestines. The isolated strain was identified as B. psychraerophilum and named the Yasuke strain. Bifidobacterium psychraerophilum is closely related to Bifidobacterium aquikeferi and Bifidobacterium crudilactis. The Yasuke strain and Bifidobacterium psychraerophilum DSM 22366 exhibited greater resistance to salt and oxygen compared to other Bifidobacterium species. Draft genome analysis of the Yasuke strain and four other B. psychraerophilum strains indicates the presence of stress-tolerance-related genes. Superoxide dismutase [Mn] and glutathione peroxidase genes are observed in this species. Genes involved in phage interactions, proline metabolism, and sugar and amino acid transport were uniquely identified in the Yasuke strain.
如何引用
AMA
Takato Hirata, Koki Obai, Miki Kubo, Yuichiro Ikagawa, Hitoshi Iwahashi. Isolation and characterization of a salt- and oxygen-tolerant Bifidobacterium from Kishu-Narezushi.. Bioscience, biotechnology, and biochemistry. 2026; doi:10.1093/bbb/zbag062.
APA
Takato Hirata, Koki Obai, Miki Kubo, Yuichiro Ikagawa, Hitoshi Iwahashi (2026). Isolation and characterization of a salt- and oxygen-tolerant Bifidobacterium from Kishu-Narezushi.. Bioscience, biotechnology, and biochemistry. https://doi.org/10.1093/bbb/zbag062
GB/T 7714
Takato Hirata, Koki Obai, Miki Kubo, Yuichiro Ikagawa, Hitoshi Iwahashi. Isolation and characterization of a salt- and oxygen-tolerant Bifidobacterium from Kishu-Narezushi.[J]. Bioscience, biotechnology, and biochemistry, 2026 doi:10.1093/bbb/zbag062.
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