Japanese Journal of Lactic Acid Bacteria Copyright c 2002, Japan Society for Lactic Acid Bacteria To whom correspondence should be addressed. Phone :+81-3-5477-2549 Fax : +81-3-5477-2459 E-mail : sokada@nodai.ac.jp -23-
Vol.13, No. 1 Japanese Journal of Lactic Acid Bacteria
Japanese Journal of Lactic Acid Bacteria Vol.13, No. 1 L: Lactobacillus, T: Tetragenococcus, Ped: Pediococcus, O: Oenococcus, Leuc Leuconostoc, W Wetssella, B -25-
Vol.13, No. 1 Japanese Journal of Lactic Acid Bacteria
Japanese Journal of Lactic Acid Bacteria Vol.13, No.1
Vol.13, No.1 Japanese Journal of Lactic Acid Bacteria
Japanese Journal of Lactic Acid Bacteria Vol.13, No. 1
Vol.13, No..1 Japanese Journal of Lactic Acid Bacteria
Japanese Journal of Lactic Acid Bacteria Vol.13, No. 1
Vol.13, No. 1 Japanese Journal of Lactic Acid Bacteria
Japanese Journal of Lactic Acid Bacteria Vol.13, No. 1
Vol.13, No. 1 Japanese Journal of Lactic Acid Bacteria 4) Axelsson, L. T.: Lactic Acid Bacteria: Classification and Physiology, Lactic Acid Bacteria, ed. by 22) van Beek, S. and Priest, F.: Evolution of the Lactic Salminen, S., Marcel Dekker (New York) 1-63 Acid Bacteria Community during Malt Whisky (1993). Fermentation: Microbiol., A Polyphasic 68, 297-305(2002). Study, Appl. Environ. 11) Karki, T., Okada, S., Baba, T., Itoh, H., and Kozaki, M.: Studies on the Microflora of Nepalese Pickles Gundruk, Nippon Shokuhin Kogyo Gakkaishi, 30, 357-367 (1983). 17) Okada, S., Daengsubha, W., Uchimura, T., Ohara, N. and Kozaki, M.: Flora of Lactic Acid Bacteria in Miang Produced in Northern Thailand, J. Gen. Appl. Microbiol., 32, 57-65 (1986). 30) Okada,S.,Ishikawa,M.,Yoshida,I.,Uchimura,T., Ohara, N. and Kozaki, M.: Identification and Characterization of Lactic Acid Bacteria Isolated from Sour Dough Sponges, Biosci. Biotech. Biochem., 56, 572-575 (1992). 31) Okada, S., Suzuki, Y. and Kozaki, M.: A New Heterofermentative Lactobacillus species with meso-diaminopimelic Acid in Peptidoglycan, Lactobacillus vaccinostercus Kozaki and Okada sp. nov., J. Gen. Appl. Microbiol., 25, 215-221 (1979). 32) Kodama, 11.: Studies on the Nutrition of Lactic Acid Bacteria, Part I., Lactobacillus fructosus sp. nov., A New Species of Lactic Acid Bacteria, J. Agric Chem. Soc. Jpn. 30,. 705-708 (1956).
Japanese Journal of Lactic Acid Bacteria Vol.13, No. 1 35) 0. Kandler and N. Weiss: Gunus Lactobacillus 46) Kitahara, K. and Suzuki, J.: Sporolactobacillus Beijerinck 1901, Bergey's Manual of Systematic nov. subgen., J. Gen. Appl. Microbial., 9, 59-71 Bacteriolgy, Vol. 2, Ed by RH. A. Sneath, Williams (1963). & Wilkins, Baltimore, 1209-1234. (1986). 47) Sneath, P.H.: Endospore-Forming Gram-Positive 36) Garvie, E.,: Genus Leuconostoc van Tieghem 1878, Rods and Cocci, Bergey's Manual of Systematic Bergey's Manual of Systematic Bacteriolgy, Vol. 2, Bacteriolgy, Vol. 2, Ed by P.H.A. Sneath, Williams Ed by P.H.A. Sneath, Williams & Wilkins, & Wilkins, Baltimore, 1104-1207. (1986). Baltimore,. 1071-1075. 40) Truper H.G. and Clari, L. D.: Taxonomic Note: Necessary Correction of Specific Epithets Formed as Substantives (Nouns) "in Apposition", Int. J. Syst. Bacteriol., 47, 908-909 (1997). 42) Sakane, T.: Description Catalogue of IFO Bacterial Collection VI, IFO Res. Comm., 11, 81-84 (1983). 44) K. H. Schleifer, J. Kraus, C. Dvorak, R. Kilpper-Balz, M. D. Collins and W. Fischer: Transfer of Streptococcus lactis and Related Streptococci to the Genus Lactococcus gen. nov., Svst. Anol. Microbiol.. 6. 183-195 (1985).
Vol.13, No. I_ Japanese Journal of Lactic Acid Bacteria The World of Plant Origin Lactic Acid Bacteria Sanae OKADA NODAl Culture Collection Center, Tokyo University of Agriculture Sakuragaoka, Setagaya, Tokyo 156-8502, Japan. Plant origin Lactic Acid Bacteria (POLAB), lactic acid bacteria associated with the fermentation plant-materials, are discussed in this paper. If we mention about dairy fermented foods, we automatically think of yogurt, cheese, and LAB drink. These fermented foods were originated from Europe and West Asia, and mainly produced from milk which fermented by lactic acid bacteria (LAB). The author called "dairy LAB" for LAB concerning in the dairy fermented foods. The beneficially of dairy LAB for human health have been studied intensively in Europe and America. Whereas, in Japanese traditional fermented foods, plant origin are almost used as the raw materials. The well known fermented foods, such as Sake (alcohol beverage from rice), Miso (soybean paste), and Shoyu (soy-sauce) are made from rice and soybeans. In the three mentioned above fermented foods, beside of molds and yeasts, LAB (L. sakei and Leuc. mesenteroides, Tetragenococcus halophilus) have also participate in the fermentation. Tsukemono (fermented vegetables with salt), which consumed daily in various parts of Japan, LAB (L. plantarum, L. brevis, Leu. mesenteroides, etc.) mainly have an important role for souring vegetables. Tsukemono is known as a food to promote Japanese health from long time ago. Moreover, as peculiar fermented drink, Awa-bancha and Goishi-cha (fermented tea leaves without salt in a big tub for ten days) produced in mountain area of Shikoku Island (Japan) were known as healthy foods in this area. It is recorded that large amount of A wa-bancha and Goishi-cha were consumed for long time in Japan. From the recent our researches, it is interesting that only L. plantarum equipped with DAP-peptidoglycan in cell wall participate in the fermentation of these tea leaves because they can survive from tannic acids containing in the leaves. However, LAB equipped with Lys-peptidoglycan in cell wall unable to survive in this condition. In conclusion, traditionally, Japanese did not have any dairy fermented foods, but only had plant materials fermented foods which benefit for health for long time. Therefore, the author emphasize that "plant origin lactic acid bacteria", which are associated with the fermentation of plant materials, have been important role for human health. The author consider following distinguish characteristics of POLAB -Compare with dairy LAB, POLAB are able to grow in environment with poor nutrition. -POLAB are able to survive from various inhibitory compounds produced by microorganisms inhabit in plants. POLAB are useful for probiotics, the fermentation of agriculture biomass to collect lactic acid, and the biopreservative of raw-eating vegetables. of 36