Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste

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• 作者：Do-Won Jeong^a ; Sojeong Heo^b ; Jong-Hoon Lee^b ; ^{jhl@kgu.ac.kr}
• 关键词：Tetragenococcus halophilus ; Doenjang ; Ciprofloxacin resistance ; Tyramine decarboxylase ; Salt-tolerance
• 刊名：Food Microbiology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：62
• 期：Complete
• 页码：92-98
• 全文大小：504 K
• 卷排序：62

文摘

Tetragenococcus halophilus is commonly detected in Korean fermented soybean foods. This is the first safety assessment of T. halophilus, a potential starter organism. All test strains exhibited resistance to ciprofloxacin. High tyramine production was attributed to a plasmid-encoded determinant. T. halophilus can grow at a NaCl concentration >18% and produces acid at 15% NaCl.