상세 보기
- Lee, Kang Wook;
- Park, Ji Yeong;
- Sa, Hyun Deok;
- Jeong, Ji Hee;
- Jin, Dong Eun;
- ... Heo, Ho Jin;
- ... Kim, Jeong Hwan
WEB OF SCIENCE
56SCOPUS
73초록
Three Pediococcus pentosaceus strains were isolated from jeotgals, salted and fermented Korean sea-foods, and their probiotic potentials were examined. After 2 h exposure to pH 3.0, P. pentosaceus F66 survived with the survival ratio of 32.6% followed by P. pentosaceus D56 (17.2%) and P. pentosaceus A24 (7.5%). P. pentosaceus F66 also survived better (26.6%) than P. pentosaceus A24 (13.7%) and P. pentosaceus D56 (5.8%) after 2 h exposure to 03% bile salts. Three strains grew slowly on MRS broth with 15% NaCl (w/v), reaching the OD600 values of 0.4-0.8 in 36 h. They adhered to Caco-2 cells (10.9-13.9 CFU/cell) with similar degree of adherence of a positive control, Lactobacillus rhamnosus GG (12.8 +/- 0.5 CFU/cell). Three strains possess some desirable enzyme activities such as beta-galactosidase, alpha-glucosidase, beta-glucosidase, and N-acetyl-beta-glucosidase. From these results, P. pentosaceus F66 seems qualified as a probiotic and can be utilized for fermented foods including jeotgals. (C) 2014 Elsevier Ltd. All rights reserved.
키워드
- 제목
- Probiotic properties of Pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food
- 저자
- Lee, Kang Wook; Park, Ji Yeong; Sa, Hyun Deok; Jeong, Ji Hee; Jin, Dong Eun; Heo, Ho Jin; Kim, Jeong Hwan
- 발행일
- 2014-08
- 유형
- Article
- 저널명
- Anaerobe
- 권
- 28
- 페이지
- 199 ~ 206