Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable

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.