Staphylococcus equorum plasmid pKS1030-3 encodes auxiliary biofilm formation and trans-acting gene mobilization systems.

The foodborne bacterium Staphylococcus equorum strain KS1030 harbours plasmid pSELNU1, which encodes a lincomycin resistance gene. pSELNU1 undergoes horizontal transfer between bacterial strains, thus spreading antibiotic resistance. However, the genes required for horizontal plasmid transfer are not encoded in pSELNU1.

Effects of Starter Candidates and NaCl on the Production of Volatile Compounds during Soybean Fermentation.

We inoculated different combinations of three starter candidates of Bacillus licheniformis, , and , into sterilized soybeans to predict their contributions to volatile compounds production through soybean fermentation. Simultaneously, we added NaCl to soybean cultures to evaluate its effect on the volatile compounds profile. Cells in soybean cultures (1.

Urease Characteristics and Phylogenetic Status of .

In 2015, was separated from on the basis of phylogenomic and phylogenetic studies, and urease activity was reported as a phenotypic property able to differentiate between the two species. Subsequently, we have found that the urease activity of is strain-specific, and does not reliably discriminate between species, as strains having the same urease gene cluster were identified in and , the closest relatives of . We developed a multilocus sequence typing scheme using eight housekeeping genes, , and to clearly identify from closely related species and to find a molecular marker for the rapid identification of .

Genomic insights into the non-histamine production and proteolytic and lipolytic activities of Tetragenococcus halophilus KUD23.

Tetragenococcus halophilus KUD23, a non-histamine producer, was isolated from a traditional Korean high-salt fermented soybean paste, doenjang. The strain was safe in terms of antibiotic susceptibility, hemolytic activity and biofilm formation. It could grow on De Man-Rogosa-Sharpe agar containing 21% (w/v) NaCl, exhibited acid production at 15% NaCl, and had strain-specific proteolytic and lipolytic activities under salt stress.

Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation.

We inoculated five starter candidates, Enterococcus faecium, Tetragenococcus halophilus, Bacillus licheniformis, Staphylococcus saprophyticus, and Staphylococcus succinus, into sterilized soybeans to predict their effectiveness for flavor production in fermented soybean foods. All of the starter candidates exhibited sufficient growth and acid production on soybean cultures. Twenty-two volatile compounds, such as acids, alcohols, carbonyls, esters, furans, and pyrazines, were detected from the control and starter candidate-inoculated soybean cultures.