Safety and Technological Characterization of and Isolates from Fermented Soybean Foods of Korea.

We evaluated the antibiotic susceptibilities, hemolytic activities, and technological properties of 36 strains and 49 strains predominantly isolated from fermented soybean foods from Korea. Most of the strains were sensitive to chloramphenicol, erythromycin, gentamycin, kanamycin, lincomycin, oxacillin, tetracycline, and trimethoprim. However, 23 strains exhibited potential phenotypic acquired resistance to erythromycin, lincomycin, and tetracycline. Based on breakpoint values for staphylococci from the Clinical and Laboratory Standards Institute, >30% of the isolates were resistant to ampicillin and penicillin G, but the population distributions in minimum inhibitory concentration tests were clearly different from those expected for acquired resistance. None of the strains exhibited clear α- or β-hemolytic activity. and exhibited salt tolerance on agar medium containing 20% and 22% (w/v) NaCl, respectively. and strains possessed protease and lipase activities, which were affected by the NaCl concentration. Protease activity of was strain-specific, but lipase activity might be a characteristic of both species. This study confirms the potential of both species for use in high-salt soybean fermentation, but the safety and technological properties of strains must be determined to select suitable starter candidates.