Fujitoshi Yanagida

University of Yamanashi, Kōhu, Yamanashi, Japan

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Publications (45)68.15 Total impact

  • [Show abstract] [Hide abstract]
    ABSTRACT: Lactobacillus plantarum 510, previously isolated from a koshu vineyard in Japan, was found to produce a bacteriocin-like inhibitory substance which was purified and characterized. Mass spectrometry analysis showed that the mass of this bacteriocin is 4,296.65 Da. A partial sequence, NH2- SSSLLNTAWRKFG, was obtained by N-terminal amino acid sequence analysis. A BLAST search revealed that this is a unique sequence; this peptide is thus a novel bacteriocin produced by Lactobacillus plantarum 510 and was termed plantaricin Y. Plantaricin Y shows strong inhibitory activity against Listeria monocytogenes BCRC 14845, but no activity against other pathogens tested. Bacteriocin activity decreased slightly after autoclaving (121 °C for 15 min), but was completely inactivated by protease K. Furthermore, trypsin-digested bacteriocin product fragments retained activity against L. monocytogenes BCRC 14845 and exhibited a different inhibitory spectrum.
    Archives of Microbiology 02/2014; · 1.91 Impact Factor
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    ABSTRACT: A total of 102 lactic acid bacteria (LAB) were isolated from three different coffee farms in Taiwan. These isolates were classified and identified by the restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Heterofermentative Leuconostoc, and Weissella species were the most common LAB found in two farms located at an approximate altitude of 800 m. Lactococcus lactis subsp. lactis was the most common LAB found in the remaining farm was located at an approximate altitude of 1,200 m. It is therefore suggested that the altitude and climate may affect the distribution of LAB. On the basis of phylogenetic analysis, two strains included in the genera Enterococcus were considered as two potential novel species or subspecies. In addition, a total of 34 isolates showed the antifungal activity against Aspergillus flavus. Moreover, seven Lactococcus lactis subsp. lactis strains and one Enterococcus faecalis strain were found to have bacteriocin-like inhibitory substance-producing capability. These results suggest that various LAB are associated with fresh coffee cherries in Taiwan. Some of the isolates found in this study showed potential as antifungal agents.
    Current Microbiology 12/2013; · 1.52 Impact Factor
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    ABSTRACT: A coccal-shaped organism, designated 516T, was isolated from yan-tsai-shin (fermented broccoli stems), which is a traditional fermented food in Taiwan. 16S rRNA gene sequencing results showed that strain 516T had 98.9% sequence similarity to that of the type strain Lactococcus garvieae NBRC 100943T. Comparison of three housekeeping genes, rpoA, rpoB and pheS, revealed that strain 516T was well separated from L. garvieae NBRC 100943T. DNA-DNA hybridization studies indicated that strain 516T had low DNA relatedness with L. garvieae NBRC 100943T (46.1%). The DNA G+C content of strain 516T was 38.1 mol% and the major fatty acids were C16:0 (22.7%) and cyclo-C19:0 ω8c (17.9%) and summed feature 7 (29.0%). Based on the evidence, strain 516T represents a novel species of the genus Lactococcus, for which the name L. formosensis sp. nov. is proposed. The type strain is 516T = NBRC 109475T = BCRC 80576T.
    INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY 09/2013; · 2.11 Impact Factor
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    ABSTRACT: A coccal strain isolated from fresh broccoli was initially identified as Enterococcus saccharolyticus; however, the molecular identification and phenotypic traits did not agree with those of E. saccharolyticus. DNA-DNA hybridization (76.4%), DNA G+C content (35.7 mol%), phylogenetic analysis based on 16S rRNA, pheS and rpoA gene sequences, cellular fatty acid profile, rep-PCR fingerprinting, whole cell protein profiles, enzymatic activities, together with carbohydrate metabolism characteristics, indicated that this strain is distinct and represents a novel subspecies, for which the name E. saccharolyticus subsp. taiwanensis subsp. nov. is proposed. The type strain is 812T (= NBRC 109476T = BCRC 80575T). Furthermore, we present an amended description of E. saccharolyticus and proposal of E. saccharolyticus subsp. saccharolyticus subsp. nov.
    INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY 08/2013; · 2.11 Impact Factor
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    ABSTRACT: Enterococcus sp. 812, isolated from fresh broccoli, was previously found to produce a bacteriocin active against a number of Gram-positive bacteria, including Listeria monocytogenes. Bacteriocin activity decreased slightly after autoclaving (121 °C for 15 min), but was inactivated by protease K. Mass spectrometry analysis revealed the bacteriocin mass to be approximately 4,521.34 Da. N-terminal amino acid sequencing yielded a partial sequence, NH2-ATYYGNGVYXDKKKXWVEWGQA, by Edman degradation, which contained the consensus class IIa bacteriocin motif YGNGV in the N-terminal region. The obtained partial sequence showed high homology with some enterococcal bacteriocins; however, no identical peptide or protein was found. This peptide was therefore considered to be a novel bacteriocin produced by Enterococcus sp. 812 and was termed enterocin T.
    Archives of Microbiology 08/2013; · 1.91 Impact Factor
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    ABSTRACT: AIM: To identify and characterize novel bacteriocins from Weissella hellenica 4-7. METHODS AND RESULTS: W. hellenica 4-7, isolated from the traditional Taiwanese fermented food sian-sianzih (fermented clams), was previously found to produce a bacteriocin active against Listeria monocytogenes and some other Gram-positive bacteria. Bacteriocin activity decreased slightly after autoclaving (121°C for 15 min), but was inactivated by protease K and trypsin. Mass spectrometry analysis revealed the bacteriocin mass to be approximately 3205.6 Da. N-terminal amino acid sequencing yielded a partial sequence, NH2 - KGFLSWASKATSWLVGP, by Edman degradation. The obtained partial sequence showed high homology with leucocin B-TA33a; however, at least two different residues were observed. No identical peptide or protein was found, and this peptide was therefore considered to be a novel bacteriocin produced by W. hellenica 4-7, and termed weissellicin L. CONCLUSIONS: The findings obtained in the current study suggest a novel bacteriocin produced by W. hellenica 4-7. SIGNIFICANCE AND IMPACT OF THE STUDY: Bacteriocins from Weissella remain rare and this study is the second report of a bacteriocin produced by W. hellenica. This article is protected by copyright. All rights reserved.
    Journal of Applied Microbiology 04/2013; · 2.20 Impact Factor
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    ABSTRACT: AIMS: To isolate, characterize and identify lactic acid bacteria (LAB) in yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan. METHODS AND RESULTS: A total of 226 LAB were isolated; 111 cultures were isolated from samples collected from seven different markets and 115 from six fresh broccoli samples. These isolates were characterized phenotypically and then initially divided into nine groups (r1 to r9) using restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Some isolates were further divided into four additional groups by other genetic analysis. The most common bacterial genera in yan-tsai-shin and fresh broccoli were Weissella, Lactococcus and Lactobacillus. Regional similarities in the LAB, with differences in diversity, were observed in this study. On the basis of phylogenetic analysis of 16S rRNA, rpoA, rpoB and pheS gene sequences, two strains were included in the genera Enterococcus and Lactococcus, respectively, and identified as potential novel species or subspecies. In addition, the novel enterococcal strain, and 33 L. lactis subsp. lactis and two Weissella cibaria strains were found to have bacteriocin-like inhibitory substance (BLIS) producing abilities. CONCLUSIONS: These results suggest that the LAB play important roles in the fermentation of yan-tsai-shin. SIGNIFICANCE AND IMPACT OF THE STUDY: This is the first report describing the distribution and varieties of LAB existing in yan-tsai-shin and fresh broccoli. In addition, two potential novel LAB species or subspecies and one potential novel BLIS were also found in this study.
    Journal of Applied Microbiology 03/2013; · 2.20 Impact Factor
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    ABSTRACT: One coccal strain, designated 0905C15T, was isolated from fresh cummingcordia, which is the main material of pobuzihi (fermented cummingcordia), a traditional fermented food in Taiwan. 16S rRNA gene sequencing results showed that strain 0905C15T had 98.22%-98.82% sequence similarity to that of the type strains of four Lactococcus lactis subspecies (L. lactis subsp. lactis BCRC 12312T, L. lactis subsp. cremoris BCRC 12586T, L. lactis subsp. hordniae BCRC 80474T and L. lactis subsp. tructae BCRC 80475T). Comparison of two housekeeping genes, recA and rpoB, revealed that strain 0905C15T was well separated from the Lactococcus reference strains. DNA-DNA hybridization studies indicated that strain 0905C15T had low DNA relatedness with four Lactococcus lactis subspecies (9.7-15.24%). The DNA G+C content of strain 0905C15T was 39.6 mol%. Based on the evidence, strain 0905C15T represents a novel species of the genus Lactococcus, for which the name Lactococcus taiwanensis sp. nov. is proposed. The type strain is 0905C15T = NBRC 109049T = BCRC 80460T).
    INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY 11/2012; · 2.11 Impact Factor
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    ABSTRACT: AIM: To isolate and characterize bacteriocin-like inhibitory substance (BLIS) producing lactic acid bacteria (LAB) from the intestine of grey mullet. METHODS AND RESULTS: Inhibitory activity against at least one or more indicator strains was observed in one Enterococcus thailandicus, one Enterococcus faecium and two Lactococcus garvieae strains. Ent. faecium B3-8 and Ent. thailandicus B3-22 showed the greatest inhibitory activities against Listeria monocytogenes ATCC 19111 and were therefore further characterized. Results suggested that the inhibitory substances from the two strains showed similar characteristics with respect to sensitivity to heat and proteolytic enzymes. BLIS from Ent. thailandicus B3-22 was characterized by a broader inhibitory spectrum than that from Ent. faecium B3-8. SDS-PAGE revealed the molecular size of partially purified BLISs from Ent. faecium B3-8 and Ent. thailandicus B3-22 was approximately 5 and 3 kDa, respectively. The molecular mass of purified bacteriocin from Ent. thailandicus B3-22 was further determined to be 6,319 Da by matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS). Results indicated that BLIS from Ent. thailandicus B3-22 can effectively inhibit the growth of all tested L. garvieae strains. CONCLUSIONS: The findings obtained in this study suggest the potential use of Ent. thailandicus B3-22 as a biocontrol agent against pathogenic L. garvieae in the aquaculture. SIGNIFICANCE AND IMPACT OF THE STUDY: This is the first report describing the characteristics of BLIS from Ent. thailandicus that showed potential for use as a biocontrol agent in the aquaculture. © 2012The Authors Journal of Applied Microbiology © 2012 The Society for Applied Microbiology.
    Journal of Applied Microbiology 10/2012; · 2.20 Impact Factor
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    ABSTRACT: Lactobacillus pobuzihii is a novel species which has been previously found in pobuzihi (fermented cummingcordia), a traditional fermented food in Taiwan. However, the lactic acid bacteria (LAB) microflora in pobuzihi has not been studied in detail. In this study, LAB from pobuzihi were isolated, identified, and characterized. A total of 196 LAB were isolated; 79 cultures were isolated from the sample collected from a manufacturing factory, 38 from pobuzihi samples collected from 4 different markets, and 79 from 2 fresh cummingcordia samples. These isolates were characterized phenotypically and then divided into eight groups (A to H) by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Lactobacillus plantarum was the most abundant LAB found in most samples during the fermentation of pobuzihi. On the other hand, Enterococcus casseliflavus and Weissella cibaria were, respectively, the major species found in the two fresh cummingcordia samples. A potential novel species or subspecies of lactococcal strain was found. In addition, seven L. plantarum and five W. cibaria strains showed inhibitory activity against the indicator strain Lactobacillus sakei JCM 1157(T). This is the first report describing the distribution and varieties of LAB existing in the pobuzihi during its fermentation process and the final product on the market.
    Folia Microbiologica 08/2012; · 0.79 Impact Factor
  • Wei-Tse Lan, Yi-Sheng Chen, Hui-Chung Wu, Fujitoshi Yanagida
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    ABSTRACT: The antifungal activities of 85 lactic acid bacteria strains isolated from fermented wax gourd against the four fungal species, Penicillium oxalicum, Aspergillus flavus, Aspergillus sydowii, and Mucor racemosus, were determined. Inhibitory activity against at least one or more fungal species was observed with 27 Weissella cibaria and 11 Weissella paramesenteroides strains. Among these strains, W. cibaria 861006 and W. paramesenteroides 860509 showed greater inhibitory activities and were therefore selected for further analysis. The results suggested that the antifungal activities were originated from the organic acids produced by W. cibaria 861006 and W. paramesenteroides 860509. The application tests indicated that the growth of P. oxalicum could be effectively inhibited by W. cibaria 861006 for 6 days on grape surfaces. However, W. paramesenteroides 860509 could only remain its inhibition effect for 48 h. The findings obtained in this study suggest the potential use of W. cibaria 861006 as a bio-protective agent against fungi for agricultural purposes or ready-to-eat fresh fruit and vegetable products.
    Folia Microbiologica 02/2012; 57(2):99-105. · 0.79 Impact Factor
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    ABSTRACT: Jiang-gua (fermented cucumbers) is a popular traditional fermented food in Taiwan. The microflora of lactic acid bacteria (LAB) in jiang-gua have not been investigated in detail. In this study, LAB from jiang-gua were isolated, characterised and identified. A total of 103 LAB were isolated; 70 cultures were isolated from jiang-gua samples and 33 cultures were isolated from its raw substrate, cucumber. These isolates were mainly characterised phenotypically and then divided into seven groups (A-G) by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. The isolates were identified as Enterococcus casseliflavus, Leuconostoc lactis, Leuconostoc mesenteroides, Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus paraplantarum, Lactococcus lactis subsp. lactis, Weissella cibaria and Weissella hellenica. The antibacterial activities of the isolates were determined and 11 Lc. lactis subsp. lactis strains showed inhibitory activity against the indicator strain Lactobacillus sakei JCM 1157(T) . Heterofermentative W. cibaria and Leu. lactis were the major LAB found in jiang-gua samples without soy sauce. In soy sauce-added samples, homofermentative L. pentosus and L. plantarum were the most abundant LAB. In addition, the results also suggested that HhaI and RsaI restriction enzymes could be applied to distinguish W. hellenica and Weissella paramesenteroides.
    Journal of the Science of Food and Agriculture 01/2012; 92(10):2069-75. · 1.88 Impact Factor
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    ABSTRACT: Sian-sianzih (fermented clams) is a popular traditional fermented food in Taiwan. The lactic acid bacteria (LAB) microflora in sian-sianzih have not been studied in detail. In this study, LAB from sian-sianzih were isolated, characterized and identified. A total of 186 cultures of LAB were isolated from seven sian-sianzih samples and 29 cultures were isolated from its main raw substrate: clams. The identification results revealed up to 11 distinct bacterial species belonging to five genera in sian-sianzih, and three species belonging to two genera in clams. The most common bacterial genera in sian-sianzih were Lactobacillus and Weissella, followed by Leuconostoc, Pediococcus and Lactococcus. A regional similarity in LAB, with differences in diversity, was observed in the current study. On the other hand, Lactococcus lactis subsp. lactis was the most common species found in raw clam samples. The results also suggested that greater LAB diversity could be observed in wild clams than in cultured ones. Furthermore, antibacterial activities of the isolates were determined, and one Weisella hellenica strain showed inhibitory activity against the indicator strain Lactobacilluas sakei JCM 1157(T) . A sensory assessment of seven sian-sianzih samples was also performed and the results indicated that diversity of LAB has a great effect on its aroma and taste formation. The results demonstrate that various LAB species are distributed in sian-sianzih and have a great effect on the flavor of sian-sianzih.
    Journal of the Science of Food and Agriculture 07/2011; 92(2):321-7. · 1.88 Impact Factor
  • Chi-huan Chang, Yi-sheng Chen, Fujitoshi Yanagida
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    ABSTRACT: Yan-jiang (fermented ginger) is a popular traditional fermented food in Taiwan. The lactic acid bacteria (LAB) microflora in yan-jiang has not been studied in detail. In this study, LAB from yan-jiang were isolated, characterised and identified. A total of 176 LAB were isolated; 160 cultures were isolated from yan-jiang samples and 16 cultures were isolated from raw ginger. These isolates were characterised phenotypically and then divided into nine groups (A to I) by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Lactobacillus sakei and Lactococcus lactis subsp. lactis were the major LAB found in the initial 2 days of fermentation without pickled plums; these species were mostly replaced by Weissella cibaria and L. plantarum after 3 days of fermentation. In the fermentation bucket with added pickled plums, W. cibaria was the most abundant LAB found during fermentation. The antibacterial activities of the isolates were determined. Twenty-four Lc. lactis subsp. lactis and 19 W. cibaria strains showed inhibitory activity against the indicator strain L. sakei JCM 1157(T) . Results demonstrate that various LAB species were more numerous when fermentation was carried out without pickled plums. LAB also had effects on the aroma and flavour of yan-jiang.
    Journal of the Science of Food and Agriculture 03/2011; 91(10):1746-50. · 1.88 Impact Factor
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    Yi-Sheng Chen, Hui-Chung Wu, Fujitoshi Yanagida
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    ABSTRACT: The objective of this study was to isolate, characterize, and identify lactic acid bacteria (LAB) from ripe mulberries collected in Taiwan. Ripe mulberry samples were collected at five mulberry farms, located in different counties of Taiwan. Eighty-eight acid-producing cultures were isolated from these samples, and isolates were divided into classes first by phenotype, then into groups by restriction fragment length polymorphism (RFLP) analysis and sequencing of 16S ribosomal DNA (rDNA). Phenotypic and biochemical characteristics led to identification of four bacterial groups (A to D). Weissella cibaria was the most abundant type of LAB distributed in four mulberry farms, and Lactobacillus plantarum was the most abundant LAB found in the remaining farm. Ten W. cibaria and one Lactococcus lactis subsp. lactis isolate produced bacteriocins against the indicator strain Lactobacillus sakei JCM 1157(T). These results suggest that various LAB are distributed in ripe mulberries and W. cibaria was the most abundant LAB found in this study.
    Brazilian Journal of Microbiology 10/2010; 41(4):916-21. · 0.76 Impact Factor
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    ABSTRACT: In this study, lactic acid bacteria (LAB) were isolated, characterized and identified from jiang-sun (fermented bamboo shoots; a traditional fermented food in Taiwan). Samples were collected at seven time intervals from a fixed fermenting bucket during the fermentation process of jiang-sun and its initial ingredients, dochi (fermented soybeans) and bamboo shoots. A total of 57 LAB cultures were isolated; 42 cultures were isolated from jiang-sun samples and 15 cultures were isolated from dochi and bamboo shoots. These isolates were characterized phenotypically and then divided into three groups (A-C) by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Alteration of microbial populations during the fermentation process was observed. While various LAB were found in the dochi and bamboo shoots, it was mostly replaced by Lactobacillus plantarum after 1 day of fermentation. Furthermore, the antibacterial activities of the isolates were determined, and one Enterococcus faecium strain showed inhibitory activity against all the indicator strains. Results suggest that L. plantarum is the main LAB present during the fermentation of jiang-sun. To our knowledge, this is the first report describing the distribution and varieties of LAB that exist in the jiang-sun fermentation process.
    Journal of the Science of Food and Agriculture 09/2010; 90(12):1977-82. · 1.88 Impact Factor
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    ABSTRACT: The bacteriocins produced by Lactococcus lactis subsp. lactis C101910 (C101910) and NBRC 12007 (NBRC 12007) were used to prevent the growth of sake spoiling hiochi bacteria (Lactobacillus hilgardii, Lactobacillus fructivorans, and Lactobacillus paracasei) in namazake, which is raw (unpasteurized) sake. The bacteriocin concentrations required for decreasing the viable cell concentrations of L. hilgardii and L. fructivorans below the detection limit (1.0 x 10(2) cells/ml) in 24 h from the initial concentration of 4.0-9.5 x 10(5) cells/ml in the namazake at pH 4.5 and at 4 degrees C, were 18-35 U/ml and 5.6 U/ml for the bacteriocin from C101910 and NBRC 12007, respectively. To decrease the viable cell concentration of L. paracasei from the initial concentration of 7.5 x 10(5) cells/ml to below the detection limit (1.0 x 10(2) cells/ml) in 24 h, 350 U/ml bacteriocin from C101910 and 140 U/ml bacteriocin from NBRC 12007 were required. In experiments using McIlvaine buffer (pH 4.5) with 15% ethanol instead of namazake as the medium, the viable cell concentrations of L. hilgardii and L. paracasei decreased to less than 1.0 x 10(2) cells/ml, whereas those of L. fructivorans decreased to less than 1.0 x 10(3) cells/ml, when bacteriocins were added at the concentrations that had proven effective in namazake. The membrane depolarization assay using a fluorescent probe showed that the presence of ethanol stimulated the collapse of the membrane potential induced by bacteriocins. The ethanol induced collapse of the membrane potential suggests that the application of bacteriocins at the storage stage of namazake is more beneficial than when used in other stages of the sake brewing process.
    Journal of Bioscience and Bioengineering 06/2010; 109(6):570-5. · 1.74 Impact Factor
  • Wei-Tse Lan, Yi-Sheng Chen, Fujitoshi Yanagida
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    ABSTRACT: Yan-dong-gua (fermented wax gourd; a traditional fermented food in Taiwan) samples were collected at five time intervals from a fixed fermenting bucket. Eighty-five cultures of lactic acid bacteria (LAB) were isolated from Yan-dong-gua samples, and the isolates were divided into classes by phenotype and then groups by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Phenotypic and biochemical characteristics identified two bacterial groups (A and B) and showed that the majority of the isolates were heterofermentative LAB. Weissella cibaria was the major LAB found during the initial fermentation of yan-dong-gua. However, it was mostly replaced by W. paramesenteroides after 5 days of fermentation. All isolated LAB were able to grow in MRS broth containing 6% NaCl. Furthermore, the antibacterial activities of the isolates were determined, and five of the isolates showed inhibitory activities against the indicator strain Lactobacillus sakei subsp. sakei JCM 1157(T). These results suggest that W. cibaria and W. paramesenteroides are the main LAB present during the fermentation of yan-dong-gua. This is the first report describing the distribution and varieties of LAB that exist in the yan-dong-gua fermentation process.
    Journal of Bioscience and Bioengineering 12/2009; 108(6):484-7. · 1.74 Impact Factor
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    ABSTRACT: Twenty-one homofermentative lactic acid bacteria were isolated from fermented cummingcordia (pobuzihi), a traditional food in Taiwan. The isolates had identical 16S rRNA gene sequences that were distinct from those of other lactobacilli, and their closest neighbours in the 16S rRNA gene sequence phylogenetic tree were strains of Lactobacillus acidipiscis. Levels of DNA-DNA relatedness between representative pobuzihi isolates and strains of L. acidipiscis were 17% and below. Furthermore, the new isolates could be differentiated clearly from L. acidipiscis NBRC 102163T and NBRC 102164 in terms of acid production from L-arabinose, rhamnose, mannitol, lactose and 5-ketogluconate. It was concluded that the new isolates represent a single novel species of the genus Lactobacillus, for which the name Lactobacillus pobuzihii sp. nov. is proposed. The type strain is E100301T (=RIFY 6501T =NBRC 103219T =KCTC 13174T).
    International journal of systematic and evolutionary microbiology 09/2009; 60(Pt 8):1914-7. · 2.11 Impact Factor
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    F Yanagida, S Srionnual, Y-S Chen
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    ABSTRACT: To isolate, characterize and identify lactic acid bacteria (LAB) in the vineyards where koshu grapes, a primary wine grape cultivar in Japan, are grown. Sixty samples, including leaves, undamaged grape berries and soil under damaged berries, were collected at four koshu vineyards in Yamanashi Prefecture, Japan. One hundred and 15 acid-producing cultures were isolated from these samples, and the isolates were divided into classes by phenotype and then into groups by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA (rDNA). Phenotypic and biochemical characteristics identified seven different bacterial groups (A to G). Lactococcus lactis ssp. lactis was the most abundant type of LAB distributed in three koshu vineyards, and Leuconostoc pseudomesenteroides was the most abundant LAB found in the remaining vineyard. Forty-six isolates produced bacteriocin-like inhibitory substances (BLIS) against the indicator strain Lactobacillus sakei JCM 1157(T). These results suggest that various LAB are distributed in koshu vineyards, of which a large number produce BLIS. This is the first report describing the distribution and varieties of LAB that exist in koshu vineyards.
    Letters in Applied Microbiology 08/2008; 47(2):134-9. · 1.63 Impact Factor

Publication Stats

427 Citations
68.15 Total Impact Points

Institutions

  • 1997–2014
    • University of Yamanashi
      • Institute of Ethology and Viticulture
      Kōhu, Yamanashi, Japan
  • 2009–2013
    • Ming Chuan University
      Hsin-chu-hsien, Taiwan, Taiwan
  • 2007
    • National Health Research Institutes
      Miao-li-chieh, Taiwan, Taiwan