Skip to main content
SpringerLink
Log in

Identification of glutaminase-producing lactic acid bacteria isolated from Nham, a traditional Thai fermented food and characterisation of glutaminase activity of isolatedWeissella cibaria

  • Food Microbiology
  • Original Articles
  • Published:
Annals of Microbiology Aims and scope Submit manuscript

Abstract

Five glutaminase-producing lactic acid bacteria were isolated from Nham, a Thai fermented pork sausage.Weisella cibaria (MSS1, MSS2, MSS3, and MBP5) and Leuconostoc citreum (MHV2) were identified by carbohydrate metabolism tests and 16S rDNA sequence -based phylogenetic analysis. Of these, W. cibaria MSS2 had the highest glutaminase activity (0.0085 U/mg) among them. The specific activity of glutaminase (0.024 U/mg) was obtained in static culture at 20 °C using the modified MRS medium in which sucrose was substituted for glucose. The enzyme retained 40% of its original activity in the presence of 15% NaCI, which is about 2-folds higher than the activity of glutaminase fromAspergillus oryzae.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Reference

  • Alting A. C, Engels W. J. M., Schalkwijk S. V., Exterkate F. A. (1995). Purification and characterisation of cystathionine β-lyase fromLactococcus lactis subsp.cremoris B78 and its possible role in flavour development in cheese. Appl. Environ. Microbiol., 61: 4037–4042.

    CAS  PubMed  Google Scholar 

  • Bianchi-Salvadori B., Camaschella P., Cislaghi S. (1995). Rapid enzymatic method for biotyping and control of lactic acid bacteria used in the production of yogurt and some cheeses. Int. J. Food Microbiol., 27: 253–261.

    Article  CAS  PubMed  Google Scholar 

  • Cagno R. D.,Angelis M. D., Limitone A., Minervini F, Camevali P., Corsetti A., Gaenzle M., Ciati R., Gobbetti M. (2006). Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum. J. Agric. Food Chem., 54: 9873–9881.

    Article  PubMed  CAS  Google Scholar 

  • Choi I. K., Jung S. H., Kim B. J., Park S. Y, Kim J., Han H. U. (2003). NovelLeuconostoc citreum starter culture system for the fermentation of kimuchi, a traditional cabbage product. Antonie von Leeuwenhoek, 84:247–253.

    Article  CAS  Google Scholar 

  • Cook W.R., Hoffma, J.H., Bernlohr R.W. (1981). Occurrence of an inducible glutaminase inBacillus licheniformis. J. Bacteriol., 148:365–367.

    CAS  PubMed  Google Scholar 

  • Dura M. A., Flores M., Toldra F. (2004). Effects of curing agents and the stability of a glutaminase fromDebaryomyces spp.. Food Chemistry, 86: 385–389.

    Article  CAS  Google Scholar 

  • Duran S., Du Pont G., Huerta-Zepeda A., Calderon J. (1995). The role of glutaminase inRhizobium etli: studies with a new mutant. Microbiology, 141: 2883–2889.

    Article  CAS  PubMed  Google Scholar 

  • Hassel B.,Boldingh K. A., Narvesen C, Iversen E. G., Skrede K. K. (2003). Glutamate transport, glutamine synthetase and phosphate-activated glutaminase in rat CNS white matter. A quantitative study. J. Neurochem., 87:230–7.

    Article  CAS  PubMed  Google Scholar 

  • Kenny J., Bao Y., Taylor L, Toth A., Wagers B., Curthoys N. P, (2003). Bacterial expression, purification, and characterization of rat kidney-type mitochondrial glutaminase. Protein Expr. Purif., 31:140–8.

    Article  CAS  PubMed  Google Scholar 

  • Kieronczyk A., Skeie S., Oisen K., Langsrud T. (2001). Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese. Int. Dairy Journal, 11:217–224.

    Article  CAS  Google Scholar 

  • Koibuchi K., Nagasaki H., Yuasa A., Kataoka J., Kitamoto K. (2000). Molecular cloning and characterization of a gene encoding glutaminase fromAspergillus oryzae. Appl. Microbiol. Biotechnol., 54: 59–68.

    Article  CAS  PubMed  Google Scholar 

  • Leroy F., Verluyten J., Vuyst L. D. (2006). Functional meat starter culture for improved sausage fermentation. Int. J. Food. Microbiol., 16: 270–285.

    Article  Google Scholar 

  • Masuo N., Yoshimune K., Lto K., Matsushita K., Koyama Y, Moriguchi M. (2005).Micrococcus luteus K2-3-type glutaminase fromAspergillus oryzae RIB40 is salt-tolerant. J. Biosci. Bioeng., 100: 576–578.

    Article  CAS  PubMed  Google Scholar 

  • Moriguchi M., Sakai K., Tateyama K., Wakayama M. (1994). Isolation and characterization of salt-tolerant glutaminases from marineMicrococcus luteus K2-3. J. Ferment. Bioeng., 77:621–625.

    Article  CAS  Google Scholar 

  • Nakadai T, Nasuno J. (1989). Use of glutaminase for soy sauce made by koji or a preparation of proteases fromAspergillus oryzae: utilization of preparation of proteases for soy sauce manufacture. J. Ferment. Bioeng., 67: 158–162.

    Article  CAS  Google Scholar 

  • Noonpakdee W., Santivarangkna C, Jumriangrit P., Sonomoto K., Panyim S. (2003). Isolation of nisin-producing Lactococcus lactis WNC 20 strain from nham, a traditional Thai fermented sausage. Int. J. Food Microbiol., 81: 137–145.

    Article  CAS  PubMed  Google Scholar 

  • Ohshita K., Nakajima Y., Yamakoshi J., Kataoka S., Kikuchi M., Pariza M. W. (2000). Safety evaluation of yeast glutaminase. Food Chem. Toxicol., 38:661–670.

    Article  CAS  PubMed  Google Scholar 

  • Park S. H., Ito K., Kikuchi E., Niwa H., Fujisawa T. (2003). Identification and characteristics of nisinZ producingLactococcus lactis subsp. lactis isolated from Kimchi. Curr. Microbiol., 46: 385–388.

    Article  CAS  PubMed  Google Scholar 

  • Petchsing U., Woodburn M. J. (1990)Staphylococcus aureus andEscherichia coli in nham (Thai-style fermented pork sausage). Int. J. Food Microbiol., 10: 183–192.

    Article  CAS  PubMed  Google Scholar 

  • Phumkhachorn P., Rattanachaikunsopon P., Khunsook S. (2007). Use of the gfp gene in monitoring bacteriocin-producingLactobacillus plantarum N014, a potential starter culture in nham fermentation. J. Food Prot., 70: 419–424.

    CAS  PubMed  Google Scholar 

  • Sabu A., Keerthi T.R., Kumar S.R., Chandrasekaran M. (2000). L-Glutaminase production by marineBeauveria sp. under solid state fermentation. Process Biochem., 35:705–710.

    Article  CAS  Google Scholar 

  • Saitou N., Nei M. (1987). The neighbor-joining method: a new method for reconstructing phylogenetic trees. Mol. Biol. Evol., 4:406–425.

    CAS  PubMed  Google Scholar 

  • Sambrook J., Russel D. (2001). Molecular Clonning: A Laboratory Manual. Cold Spring Harbor Laboratory Press, New York.

    Google Scholar 

  • Smitinont T, Tansakul C, Tanasupawat S., Keeratipibul S., Navarini L, Bosco M., Cescutti P. (1999). Exopolysaccharideproducing lactic acid bacteria strains from traditional Thai fermented foods: isolation, identification and exopolysaccharide characterization. Int. J. Food Microbiol., 51:105–111.

    Article  CAS  PubMed  Google Scholar 

  • Tanasupawat S., Daengsubha W. (1983). Pediococcus species and related bacteria found in fermented food and related materials in Thailand. J. Gen. Appl. Microbiol., 29:487–506.

    Article  CAS  Google Scholar 

  • Tanasupawat S., Ezaki T, Suzuki K., Okada S., Komagata K. (1992). Characterization and identification ofLactictobacillus pentosus and Lactobacillus planta rum strains from fermented foods in Thailand. J. Gen. Appl. Microbiol., 38:121–134.

    Article  CAS  Google Scholar 

  • Tanasupawat S., Thongsanit J., Okada S., Komagata K. (2002). Lactic acid bacteria isolated from soy sauce mash in Thailand. J. Gen. Appl. Microbiol., 48:201–209.

    Article  CAS  PubMed  Google Scholar 

  • Thongsanit J., Yano S., Tachiki T, Wakayama M. (2008). Identification of a glutaminase-producing bacterial strain isolated from Thai fermented pork sausage and characterization of glutaminase production. Ann. Microbiol., 58: 671–675.

    Article  CAS  Google Scholar 

  • Vermeulen N., Gaenzle M. G., Vogel R. F. (2007). Glutamine deamidation by cereal-associated lactic acid bacteria. J. Appl. Microbiol., 103: 1197–1205.

    Article  CAS  PubMed  Google Scholar 

  • Visessanguan W., Benjakul S., Riebroy S., Thepkasukul P. (2004). Change in composition and functional properties of proteins and their contributions to Nham characteristics. Meat Science, 66:579–588.

    Article  CAS  Google Scholar 

  • Visessanguan W., Benjakul S., Smitinont T (2006). Change in microbiological, biochemical and physio-chemical properties of Nham inoculated with different inoculums levels ofLactobacillus curvatus. LWT- Food Sci. and Technol., 39:814–826.

    Article  CAS  Google Scholar 

  • Wallance J. M., Fox P. F. (1997). Effect of adding free amino acids to cheddar cheese curd on proteolysis, flavour and texture development. Int. Dairy Journal, 7:157–167.

    Article  Google Scholar 

  • Weingand-Ziade A., Gerber-Decombaz C, Affolter M. (2003). Functional characterization of a salt- and thermotolerant glutaminase fromLactobacillus rhamnosus. Enzyme Microb. Technol., 32: 862–867.

    Article  CAS  Google Scholar 

  • Yamamoto S., Hirooka H. (1974). Production of glutaminase byAspergillus sojae. J. Ferment. Technol., 52:564–9.

    CAS  Google Scholar 

  • Yano T, Ito M., Tomita K., Kumagai H., Tochikura T (1988). Purification and properties of glutaminase fromAspergillus oryzae. J. Ferment. Technol., 66:137–43.

    Article  CAS  Google Scholar 

  • Zhao J., Lopez A. L., Erichsen D., Herek S., Cotter R. L., Curthoys N. P., Zheng J. (2004). Mitochondrial glutaminase enhances extracellular glutamate production in HIV-1-infected macrophages:Linkage to HIV-1 associated dementia. J. Neurochem., 88:169–180.

    Article  CAS  PubMed  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Biotechnology, Faculty of Life Sciences, Ritsumeikan University, 1-1-1 Nojihigashi, 525-8577, Kusatsu, Shiga, Japan

    Jaruwan Thongsanit, Masahiro Tanikawa, Shigekazu Yano, Takashi Tpachiki & Mamoru Wakayam

Authors
  1. Jaruwan Thongsanit
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Masahiro Tanikawa
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Shigekazu Yano
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Takashi Tpachiki
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Mamoru Wakayam
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mamoru Wakayam.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Thongsanit, J., Tanikawa, M., Yano, S. et al. Identification of glutaminase-producing lactic acid bacteria isolated from Nham, a traditional Thai fermented food and characterisation of glutaminase activity of isolatedWeissella cibaria . Ann. Microbiol. 59, 715–720 (2009). https://doi.org/10.1007/BF03179213

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF03179213

Key words

Search

Navigation