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Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable
- Authors
- Lee, Kang Wook; Shim, Jae Min; Park, Seon-Kyung; Heo, Ho-Jin; Kim, Hyun-Jin; Ham, Kyung-Sik; Kim, Jeong Hwan
- Issue Date
- Sep-2016
- Publisher
- Academic Press
- Keywords
- Lactic acid bacteria; Leuconostoc mesenteroides; Lactobacillus plantarum; Probiotic properties; HT-29 cells
- Citation
- LWT - Food Science and Technology, v.71, pp 130 - 137
- Pages
- 8
- Indexed
- SCI
SCIE
SCOPUS
- Journal Title
- LWT - Food Science and Technology
- Volume
- 71
- Start Page
- 130
- End Page
- 137
- ISSN
- 0023-6438
1096-1127
- Abstract
- Three Leuconostoc mesenteroides and a Lactobacillus plantarum strains were isolated from kimchi based on their acid and bile salts tolerances and bile salt hydrolase activities. They also possess beta-galactosidase (beta-Gal) and beta-glucosidase (beta-Glu) activities. When exposed to pH 3.0 for 3 h, Lb. plantarum C182 showed the highest survival ratio (52.50%). Lb. plantarum C182 was also the most resistant against 0.3% bile salts (58.53%) followed by Leu. mesenteroides C10 (42.85%), F27 (41.17%) and C4 (30.41%). All strains were sensitive to ampicillin, chloramphenicol, cyclohexamide, erythromycin, neomycin, streptomycin, tetracycline, and rifampicin, but resistant to vancomycin. Three Leuconostoc strains adhered to HT-29 cells (16.3-29.6 CFU/cell) better or similar with Lb. rhamnosus GG (17.1 +/- 0.6 CFU/cell). These results indicate that 4 strains might be useful as probiotics. (C) 2016 Elsevier Ltd. All rights reserved.
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