[논문]Diversity of Halophilic Archaea in Fermented Foods and Human Intestines and Their Application

Lee, Han-Seung

doi:10.4014/jmb.1308.08015

Diversity of Halophilic Archaea in Fermented Foods and Human Intestines and Their Application 원문보기

Journal of microbiology and biotechnology, v.23 no.12, 2013년, pp.1645 - 1653

Lee, Han-Seung (Department of Bio-Food Materials, College of Medical and Life Sciences, Silla University)

Abstract ▼ AI-Helper

Archaea are prokaryotic organisms distinct from bacteria in the structural and molecular biological sense, and these microorganisms are known to thrive mostly at extreme environments. In particular, most studies on halophilic archaea have been focused on environmental and ecological researches. However, new species of halophilic archaea are being isolated and identified from high salt-fermented foods consumed by humans, and it has been found that various types of halophilic archaea exist in food products by culture-independent molecular biological methods. In addition, even if the numbers are not quite high, DNAs of various halophilic archaea are being detected in human intestines and much interest is given to their possible roles. This review aims to summarize the types and characteristics of halophilic archaea reported to be present in foods and human intestines and to discuss their application as well.

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Moreover, some new techniques that are able to detect very small amounts of DNA have also brought awareness about the existence of halophilic archaea in the intestines of animals. Accordingly, this study aims to understand the types and characteristics of halophilic archaea that have been reported to be present in food products and animal intestines, which are gradually receiving more attention, and also to discuss their applications.

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’s [31] study that conducted PCR-DGGE in order to explore the diversity of enteric archaea from fecal samples of Koreans. In this study, DNAs obtained from feces included not only those of methanogenic archaea but also 16S rDNA of strains similar to Halorubrum koreense, Halorubrum alimentarium, Halorubrum saccharovorum, and Halococcus morrhuae. In our research laboratory, investigation of halophilic archaea from human fecal samples by using a culture-dependent method resulted in identification of DNAs that all belonged to the genus Halorubrum (data unpublished).
[5] studied the effects of halophilic archaea on the quality and safety of salted anchovies (Engraulis encrasicolus), which are traditional foods in the Mediterranean region. The results of this study, comparing the addition of Halobacterium salinarium CER6a that produces protease versus Haloarcula marismortui 1R strain that has no protease activity, showed that according to a preference survey conducted through sensory test, people preferred salted anchovies with addition of haloarchaea more than the control group despite having no significant differences in the hydrolytic rate of muscle sarcoplasmic protein. The most interesting fact is that in the case of salted anchovies with addition of haloarchaea, production of histamine, which is an anti-nutritional factor, was inhibited during the initial ripening process.
’s [43] studies on microbial diversity in jeotgal. Their studies showed that 68.6~98.4% of strains of the phylum Euryarchaeota in jeotgal belonged to the family Halobacteriaceae, among which most were found to be Halorubrum and Halalkalicoccus genera. Furthermore, Park et al.
[1] analyzed the diversity of microbial populations by PCRDGGE after obtaining samples by differing the period and method of fermentation from green table olive fermenting companies in the Malaga region of Spain. This study showed that Halosarcina pallida and Halorubrum orientalis were extensively present in the products. In summary, archaea belonging to the Halorubrum genus that has been seldom isolated by culture-dependent methods may be present in various food products.

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