Journal of Microbiology

Research article

Genotoxicity, acute and subchronic oral toxicity assessments of postbiotics of Lacticaseibacillus rhamnosus IDCC 3201: Shin-Yae Choi, Dahae Hong, Jin Seok Moon, O-Hyun Ban, Hee-Won Bae, Tae-Yoon Kim, You-Hee Cho; Received May 8, 2026 Accepted May 20, 2026 Published online June 12, 2026; DOI: https://doi.org/10.71150/jm.2605002 [Epub ahead of print]

50 View
5 Download

Abstract PDF Supplementary Material: Postbiotics derived from lactic acid bacteria (LAB) have attracted growing interest as stable and potentially safer alternatives to probiotics for use in foods and health-related products. Comprehensive safety evaluation remains essential before their broader application. In this study, we assessed the safety profiles of RHT3201, a postbiotic preparation derived from Lacticaseibacillus rhamnosus IDCC 3201, through genomic, genotoxic, acute oral, and subchronic oral toxicity studies. Whole-genome analysis showed that IDCC 3201 lacks antimicrobial resistance genes and exhibits no hemolytic activity, supporting the genomic safety of the source strain. RHT3201 showed no genotoxic potential in either in vitro or in vivo assays, as evidenced by no structural or numerical chromosomal aberrations at concentrations up to 5,000 μg/ml in CHL/IU cells and no increase in micronucleated polychromatic erythrocytes, with no suppression of bone marrow erythropoiesis by oral administration of RHT3201 at doses up to 15,000 mg/kg/day using a mouse model. In rats, single oral doses of up to 15,000 mg/kg caused no mortality, treatment-related clinical signs, or gross pathological abnormalities, indicating an approximate lethal dose greater than 15,000 mg/kg. In a 90-day repeated-dose oral toxicity study, no adverse treatment-related effects were observed at doses up to 5,000 mg/kg/day. Mild liver and thyroid histopathological findings were considered adaptive and reversible. Accordingly, the no-observed-adverse-effect level was determined to be 5,000 mg/kg/day. Taken together, these findings support the safety of RHT3201 as a LAB-derived postbiotic ingredient.

Research Support, Non-U.S. Gov't

Genome sequence analysis of potential probiotic strain Leuconostoc lactis EFEL005 isolated from kimchi: Jin Seok Moon , Hye Sun Choi , So Yeon Shin , Sol Ji Noh , Che Ok Jeon , Nam Soo Han; J. Microbiol. 2015;53(5):337-342. Published online May 3, 2015; DOI: https://doi.org/10.1007/s12275-015-5090-8

738 View
0 Download
15 Crossref

Leuconostoc lactis EFEL005 (KACC 91922) isolated from kimchi showed promising probiotic attributes; resistance against acid and bile salts, absence of transferable genes for antibiotic resistance, broad utilization of prebiotics, and no hemolytic activity. To expand our understanding of the species, we generated a draft genome sequence of the strain and analyzed its genomic features related to the aforementioned probiotic properties. Genome assembly resulted in 35 contigs, and the draft genome has 1,688,202 base pairs (bp) with a G+C content of 43.43%, containing 1,644 protein-coding genes and 50 RNA genes. The average nucleotide identity analysis showed high homology (≥ 96%) to the type strain L. lactis KCTC3528, but low homology (≤ 95%) to L. lactis KCTC3773 (formerly L. argentinum). Genomic analysis revealed the presence of various genes for sucrose metabolism (glucansucrases, invertases, sucrose phosphorylases, and mannitol dehydrogenase), acid tolerance (F1F0 ATPases, cation transport ATPase, branched-chain amino acid permease, and lysine decarboxylase), vancomycin response regulator, and antibacterial peptide (Lactacin F). No gene for production of biogenic amines (histamine and tyramine) was found. This report will facilitate the understanding of probiotic properties of this strain as a starter for fermented foods.

Citations

Citations to this article as recorded by

Novel method for screening probiotic candidates tolerant to human gastrointestinal stress
Takuma Kozawa, Hideki Aoyagi
Journal of Microbiological Methods.2024; 222: 106945. CrossRef
A comprehensive review on probiotics and their use in aquaculture: Biological control, efficacy, and safety through the genomics and wet methods
Matteo Calcagnile, Salvatore Maurizio Tredici, Pietro Alifano
Heliyon.2024; 10(24): e40892. CrossRef
Isolation of Lactic Acid Bacteria from the Feces of Ring-tailed Coati (Nasua nasua), Biochemical and Fermentative Aspects Related to Coffee Fermentation
R. M. Pinillos-Miñano, L. M. I. Rodriguez-Portilla, B. A. Hatta-Sakoda, W. D. Estela-Escalante
Applied Biochemistry and Microbiology.2022; 58(S1): S102. CrossRef
Genomic and Phenotypic Evaluation of Potential Probiotic Pediococcus Strains with Hypocholesterolemic Effect Isolated from Traditional Fermented Food
Shadi Pakroo, Armin Tarrah, Jacopo Bettin, Viviana Corich, Alessio Giacomini
Probiotics and Antimicrobial Proteins.2022; 14(6): 1042. CrossRef
Exploring Antibiotic Resistance Diversity in Leuconostoc spp. by a Genome-Based Approach: Focus on the lsaA Gene
Elisa Salvetti, Ilenia Campedelli, Ilaria Larini, Giada Conedera, Sandra Torriani
Microorganisms.2021; 9(3): 491. CrossRef
ODFM, an omics data resource from microorganisms associated with fermented foods
Tae Woong Whon, Seung Woo Ahn, Sungjin Yang, Joon Yong Kim, Yeon Bee Kim, Yujin Kim, Ji-Man Hong, Hojin Jung, Yoon-E Choi, Se Hee Lee, Seong Woon Roh
Scientific Data.2021;[Epub] CrossRef
Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches
Se Hee Lee, Tae Woong Whon, Seong Woon Roh, Che Ok Jeon
Applied Microbiology and Biotechnology.2020; 104(18): 7731. CrossRef
Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods
Seul-Ah Kim, Jae-Han Bae, Hyunbin Seong, Nam Soo Han
Food Analytical Methods.2020; 13(4): 992. CrossRef
Functional Identification of the Dextransucrase Gene of Leuconostoc mesenteroides DRP105
Renpeng Du, Zhijiang Zhou, Ye Han
International Journal of Molecular Sciences.2020; 21(18): 6596. CrossRef
Effect of potential probiotic Leuconostoc mesenteroides FB111 in prevention of cholesterol absorption by modulating NPC1L1/PPARα/SREBP-2 pathways in epithelial Caco-2 cells
Bao Le, Seung-Hwan Yang
International Microbiology.2019; 22(2): 279. CrossRef
Improvement of the Sensory Characteristics of Goat Milk Yogurt
Diana De Santis, Giuseppina Giacinti, Giulia Chemello, Maria Teresa Frangipane
Journal of Food Science.2019; 84(8): 2289. CrossRef
Lactobacillus allii sp. nov. isolated from scallion kimchi
Min Young Jung, Se Hee Lee, Moeun Lee, Jung Hee Song, Ji Yoon Chang
International Journal of Systematic and Evolutionary Microbiology .2017; 67(12): 4936. CrossRef
Genomic Analysis of Vulcanisaeta thermophila Type Strain CBA1501T Isolated from Solfataric Soil
Joon Yong Kim, Kyung June Yim, Hye Seon Song, Yeon Bee Kim, Dong-Gi Lee, Joseph Kwon, Kyung-Seo Oh, Seong Woon Roh
Frontiers in Microbiology.2016;[Epub] CrossRef
Immunomodulatory effects of Leuconostoc citreum EFEL2061 isolated from kimchi, a traditional Korean food, on the Th2 type-dominant immune response in vitro and in vivo
Hee Kang, Jin Seok Moon, Mi-Gi Lee, Nam Soo Han
Journal of Functional Foods.2016; 20: 79. CrossRef
Systems Biology of Microbial Exopolysaccharides Production
Ozlem Ates
Frontiers in Bioengineering and Biotechnology.2015;[Epub] CrossRef

Research Support, Non-U.S. Gov't

Isolation and Characterization of Histamine-Producing Bacteria from Fermented Fish Products: Jin Seok Moon , So-Young Kim , Kyung-Ju Cho , Seung-Joon Yang , Gun-Mook Yoon , Hyun-Ju Eom , Nam Soo Han; J. Microbiol. 2013;51(6):881-885. Published online December 19, 2013; DOI: https://doi.org/10.1007/s12275-013-3333-0

1,220 View
2 Download
10 Crossref

Abstract PDF

Histamine is mainly produced by microorganisms that are found in fermented foods, and is frequently involved in food poisoning. Two histamine-producing bacteria were isolated from fermented fish products, anchovy sauce, and sand lance sauce by using a histidine decarboxylating medium. The species were identified as Bacillus licheniformis A7 and B. coagulans SL5. Multiplex PCR analysis showed the presence of the conserved histidine decarboxylase (hdc) gene in the chromosome of these bacteria. B. licheniformis A7 and B. coagulans SL5 produced the maximum amount of histamine (22.3±3.5 and 15.1±1.5 mg/L, respectively). As such, they were determined to be potential histamine-producing bacteria among the tested cultures.

Citations

Citations to this article as recorded by

Multifunctional Lactiplantibacillus plantarum SQ1 from Baijiu Daqu: Application of histamine degradation and probiotic potential in yogurt production
Wenhua Tong, Haoran Xu, Ping He, Yutao Li, Yang Zhang, Zhijiu Huang, Huibo Luo, Ying Yang, Dong Li, Zhifeng Zhao
Food Research International.2025; 203: 115911. CrossRef
Low salt and biogenic amines fermented fish sauce (Mahyaveh) as potential functional food and ingredient
Hoda Ghayoomi, Mohammad Bagher Habibi Najafi, Mohammad Reza Edalatian Dovom, Amir Pourfarzad
LWT.2023; 182: 114801. CrossRef
Histamine-degrading halophilic bacteria from traditional fish sauce: Characterization of Virgibacillus campisalis TT8.5 for histamine reduction
Thi Thu Hang Tran, Thi Phuong Anh Nguyen, Thi Diu Pham, Thi Hong Nguyen, Thi Lam Doan Nguyen, Thi Thanh Thuy Nguyen, Thi Lan Huong Tran, Trung Khoa Giang, Thi Thu Hien Bui, Bien-Cuong Do, Tien-Thanh Nguyen, Dietmar Haltrich, Hoang Anh Nguyen
Journal of Biotechnology.2023; 366: 46. CrossRef
Detection, Identification, and Inactivation of Histamine-forming Bacteria in Seafood: A Mini-review
Daniel Lance Nevado, Sophia Delos Santos, Gelian Bastian, Jimson Deyta, El-jay Managuelod, Jamil Allen Fortaleza, Rener De Jesus
Journal of Food Protection.2023; 86(3): 100049. CrossRef
Influence of polyamine production and proteolytic activities of co-cultivated bacteria on histamine production by Morganiella morganii
Suma Devivilla, Manjusha Lekshmi, Fathima Salam, Sanath Kumar H, Rajendran Kooloth Valappil, Sibnarayan Dam Roy, Binaya Bhusan Nayak
The Journal of General and Applied Microbiology.2022; 68(5): 213. CrossRef
Isolation and Identification of Aroma-producing Yeast from Mackerel Fermentation Broth and Its Fermentation Characteristics
Yu Wu, Xiao’e Chen, Xubo Fang, Lili Ji, Fang Tian, Hui Yu, Yan Chen
Journal of Aquatic Food Product Technology.2021; 30(10): 1264. CrossRef
Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus) fish sauce
Jianan Sun, Xiaohang Yu, Bohuan Fang, Lei Ma, Changhu Xue, Zhaohui Zhang, Xiangzhao Mao
International Journal of Food Science & Technology.2016; 51(1): 133. CrossRef
Characterization of Tryptamine-Producing Bacteria Isolated from Commercial Salted and Fermented Sand Lance Ammodytes personatus Sauces
In-Seon Um, Tae-Ok Kim, Hee-Dai Kim, Kwon-Sam Park
Korean Journal of Fisheries and Aquatic Sciences.2016; 49(6): 792. CrossRef
Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot
Hae-Won Lee, Yun-Jeong Choi, In Min Hwang, Sung Wook Hong, Mi-Ai Lee
LWT.2016; 73: 251. CrossRef
Isolation and Characterization of Putrescine-producing Bacteria in Commercially Available Sauces Made from Salted and Fermented Sand Lance Ammodytes personatus
In-Seon Um, Tae-Ok Kim, Kwon-Sam Park
Korean Journal of Fisheries and Aquatic Sciences.2016; 49(5): 573. CrossRef

Research Support, Non-U.S. Gov't

Isolation and Characterization of Biogenic Amine-Producing Bacteria in Fermented Soybean Pastes: Jin Seok Moon , Seung Kee Cho , Hwa Young Choi , Ji Eun Kim , So-Young Kim , Kyung-Ju Cho , Nam Soo Han; J. Microbiol. 2010;48(2):257-261. Published online May 1, 2010; DOI: https://doi.org/10.1007/s12275-010-0040-y

420 View
0 Download
15 Crossref

Abstract PDF

Biogenic amines (BAs) are produced primarily by microorganisms found in fermented foods and are often implicated in food poisoning. BA-producing bacteria found in fermented soybean pastes were isolated and characterized using a decarboxylating medium and multiplex PCR analysis. Two BA-producing bacteria were isolated from traditional soybean pastes: one was a histamine-producing Clostridium strain, and the other was a tyramine-producing Pseudomonas strain. The Clostridium strain was determined to be a potent histamine producer among the cultures tested. Synthesis of tyramine by Pseudomonas sp. T1 was observed for the first time in this study.

Citations

Citations to this article as recorded by

Dynamics of fermentation parameters, biogenic amines and bacterial community of stylo silage treated with formic acid or sugar
Chunsheng Bai, Yingjiao Wu, Kai Mao, Huan Chai, Pandao Liu, Zhu Yu, Musen Wang
Animal Feed Science and Technology.2026; 338: 116754. CrossRef
Novel Insight into Metabolism Mechanism of Biogenic Amines During Fermentation of Chinese Traditional Fermented Mandarin Fish (Chouguiyu) Based on Metabolism Pathway and Correlation Network
Jun Li, Daqiao Yang, Yongqiang Zhao, Di Wang, Hui Huang, Chunsheng Li
Foods.2025; 14(16): 2863. CrossRef
Evaluation of Body Changes and the Anti-Obesity Effect after Consumption of Korean Fermented Food, Cheonggukjang: Randomized, Double-Blind Clinical Trial
A Lum Han, Su-Ji Jeong, Myeong-Seon Ryu, Hee-Jong Yang, Do-Youn Jeong, Yoo-Bin Seo
Foods.2023; 12(11): 2190. CrossRef
Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities
Libo Liu, Xiaoqian Chen, Linlin Hao, Guofang Zhang, Zhao Jin, Chun Li, Yuzhuo Yang, Jiajia Rao, Bingcan Chen
Critical Reviews in Food Science and Nutrition.2022; 62(7): 1971. CrossRef
A newly-isolated Bacillus subtilis BSC35 produces bacteriocin-like inhibitory substance with high potential to control Clostridium perfringens in food
Woo Bin Hyun, Hai Seong Kang, Jae Won Lee, Haftom Baraki Abraha, Kwang-Pyo Kim
LWT.2021; 138: 110625. CrossRef
Chemical profiling and metabolic mechanism of Pixian doubanjiang, a famous condiment in Chinese cuisine
Weili Li, Yushu Liu, Yuxin Ye, Zhengming Che, Tao Wu
LWT.2021; 145: 111274. CrossRef
The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste
Byung Hee Chun, Kyung Hyun Kim, Sang Eun Jeong, Che Ok Jeon
Food Microbiology.2020; 86: 103329. CrossRef
Meta‐omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product
Mengxi Xie, Feiyu An, Junrui Wu, Yiming Liu, Haishu Shi, Rina Wu
Journal of the Science of Food and Agriculture.2019; 99(14): 6522. CrossRef
Quality characteristics of Cheonggukjang by mixed culture of biogenic amine producing- and degrading-bacteria
Eun-Seo Lim, Eun-Woo Lee
Korean Journal of Food Preservation.2019; 26(5): 521. CrossRef
Reduction of biogenic amine contents in fermented soybean paste using food additives
Jun-Young Lee, Yong-gun Kim, Jae-Young Her, Mina K. Kim, Kwang-Geun Lee
LWT.2018; 98: 470. CrossRef
Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste
Woo Yong Jung, Ji Young Jung, Hyo Jung Lee, Che Ok Jeon
Frontiers in Microbiology.2016;[Epub] CrossRef
Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market
N. Toro-Funes, J. Bosch-Fuste, M.L. Latorre-Moratalla, M.T. Veciana-Nogués, M.C. Vidal-Carou
Food Chemistry.2015; 173: 1119. CrossRef
Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce
Ji Young Jung, Byung Hee Chun, Che Ok Jeon
Journal of Food Science.2015;[Epub] CrossRef
Isolation and characterization of histamine-producing bacteria from fermented fish products
Jin Seok Moon, So-Young Kim, Kyung-Ju Cho, Seung-Joon Yang, Gun-Mook Yoon, Hyun-Ju Eom, Nam Soo Han
Journal of Microbiology.2013; 51(6): 881. CrossRef
Characterization of the tyramine-producing pathway in Sporolactobacillus sp. P3J
Monika Coton, María Fernández, Hein Trip, Victor Ladero, Niels L. Mulder, Juke S. Lolkema, Miguel A. Alvarez, Emmanuel Coton
Microbiology .2011; 157(6): 1841. CrossRef

First
Prev
Page of 1
Next
Last

Search