Abstract
BackgroundTetragenococcus (T.) halophilus can be isolated from a variety of fermented foods, such as soy sauce, different soy pastes, salted fish sauce and from cheese brine or degraded sugar beet thick juice. This species contributes by the formation of short chain acids to the flavor of the product. Recently, T. halophilus has been identified as a dominant species in a seasoning sauce fermentation based on koji made with lupine seeds.ResultsIn this study we characterized six strains of T. halophilus isolated from lupine moromi fermentations in terms of their adaptation towards this fermentation environment, salt tolerance and production of biogenic amines. Phylogenic and genomic analysis revealed three distinctive lineages within the species T. halophilus with no relation to their isolation source, besides the lineage of T. halophilus subsp. flandriensis. All isolated strains from lupine moromi belong to one lineage in that any of the type strains are absent. The strains form lupine moromi could not convincingly be assigned to one of the current subspecies. Taken together with strain specific differences in the carbohydrate metabolism (arabinose, mannitol, melibiose, gluconate, galactonate) and amino acid degradation pathways such as arginine deiminase pathway (ADI) and the agmatine deiminase pathway (AgDI) the biodiversity in the species of T. halophilus is greater than expected. Among the new strains, some strains have a favorable combination of traits wanted in a starter culture.ConclusionsOur study characterized T. halophilus strains that were isolated from lupine fermentation. The lupine moromi environment appears to select strains with specific traits as all of the strains are phylogenetically closely related, which potentially can be used as a starter culture for lupine moromi. We also found that the strains can be clearly distinguished phylogenetically and phenotypically from the type strains of both subspecies T. halophilus subsp. halophilus and T. halophilus subsp. flandriensis.
Highlights
The genus Tetragenococcus (T.) currently comprises five different species including T. osmophilus, T. muriaticus, T. solitarius, T. koreensis and T. halophilus with the two subspecies T. halophilus subsp. halophilus and T. halophilus subsp. flandriensis [1–5]
The lupine moromi environment appears to select strains with specific traits as all of the strains are phylogenetically closely related, which potentially can be used as a starter culture for lupine moromi
We found that the strains can be clearly distinguished phylogenetically and phenotypically from the type strains of both subspecies T. halophilus subsp. halophilus and T. halophilus subsp. flandriensis
Summary
The genus Tetragenococcus (T.) currently comprises five different species including T. osmophilus, T. muriaticus, T. solitarius, T. koreensis and T. halophilus with the two subspecies T. halophilus subsp. halophilus and T. halophilus subsp. flandriensis [1–5]. T. halophilus strains are typically isolated from fermented foods containing high amounts of NaCl such as soy sauce moromi, soy pastes or different variants of fermented fish products [9–11] This species contributes to the fermentation by the production of organic acids as well as the degradation. Tetragenococcus (T.) halophilus can be isolated from a variety of fermented foods, such as soy sauce, different soy pastes, salted fish sauce and from cheese brine or degraded sugar beet thick juice. This species contributes by the formation of short chain acids to the flavor of the product. T. halophilus has been identified as a dominant species in a seasoning sauce fermentation based on koji made with lupine seeds
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