Browse > Article
http://dx.doi.org/10.5851/kosfa.2015.35.3.339

Assessment of Characteristics and Functional Properties of Lactobacillus Species Isolated from Kimchi for Dairy Use  

Baick, Seung-Chun (R&D center, Seoul Dairy Co.)
Kim, Cheol-Hyun (Department of Animal Resource & Science, Dankook University)
Publication Information
Food Science of Animal Resources / v.35, no.3, 2015 , pp. 339-349 More about this Journal
Abstract
The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.
Keywords
Lactobacillus species; kimchi; acid and bile tolerance; β -galactosidase activity; yogurt;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Dunne, C., O’Mahony, L., Murphy, L., Thornton, G., Morrissey, D., O’Halloran, S., Feeney, M., Flynn, S., Fitzgerald, G., Daly, C., Kiely, B., O’Sullivan, G. C., Shanahan, R., and Collins, J. K. (2001) In vitro selection criteria for probiotic bacteria for human origin: Correlation with in vivo findings. Am. J. Clin. Nutr. 73, 386s-392s.   DOI
2 Alakomi, H. L., Skytta, E., Saarela, M., Mattila-Sandholm, T., Latva-Kala, K., and Helander, I. M. (2000) Lactic acid permeabilizes Gram-negative bacteria by disrupting the outer membrane. Appl. Environ.Microbiol. 66, 2001-2005.   DOI
3 Albano, H., Oliveira, M., Aroso, R., Cubero, N., Hogg, T., and Teixeira, P. (2007) Antilisterial activity of lactic acid bacteria isolated from ‘‘Alherias” traditional Portuguese fermented sausages: In situ assays. Meat Sci. 76, 796-800.   DOI   ScienceOn
4 Ammor, S., Dufour, E., Zagorec, M., Chaillou, S., and Chevallier, I. (2005) Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures. Food Microbiol. 22, 529-538.   DOI   ScienceOn
5 Cizeikiene, D., Juodeikiene, G., Paskevicius, A., and Bartkiene, E. (2013) Antimicrobial activity of lactic acid bacteria against pathogenic andspoilage microorganism isolated from food and their control in wheatbread. Food Control. 31, 539-545.   DOI   ScienceOn
6 Del Re, B., Sgorbati, M., Miglioli, M., and Palenzona, D. (2000) Adhesion, autoaggregation and hydrophobicity of 13 strains of Bifodibacteriumlongum. Lett. Appl. Microbiol. 31, 438-442.   DOI   ScienceOn
7 Emmanuel-Ikpeme, C., A., Ekpeyoung, I. O., and Igile, G. O.(2012) Nutritional and sensory characteristics of an infant food based on soybean seeds (Glycine max) and tiger nut tubers (Cyperusesculenta). British J. Appl. Sci. Technol. 2, 356-366.   DOI
8 Gandhi, D. N. (2007) Microbiology of Fermented Dairy Products. Food and Industrial Microbiology (e-book). National Science Digital Library at NISCAIR, India. pp. 1-31.
9 Li, S., Zhao, Y., Zhang, L., Zhang, W., Huang, L., Li, D., Nju, C., Yang, Z., and Wang, Q. (2012) Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods. Food Chem. 135, 1914-1919.   DOI   ScienceOn
10 Klinberg, T. D., Axelsson, L., Naterstad, J., Elsser, D., and Budde, B. B. (2005) Identification of probiotic starter cultures for Scandinavian-type fermented sausage. Int. J. Food Microbiol. 105, 419-431.   DOI   ScienceOn
11 Ko, I. H., Wang, M. K., Jeon, B. J., and Kwak, H. S. (2005) Fermentation for liquid-type yogurt with Lactobacillus casei 911C. Asian Australas. J. Anim. Sci. 18, 102-106.   DOI
12 Lee, H., Yoon, H., Ji, Y., Kim, H., Park, H., Lee, J., Shin, H., and Holzapfel, W. (2011) Functional properties of Lactobacillus strains isolated from kimchi. Int. J. Food Microbiol. 145, 155-161.   DOI   ScienceOn
13 Li, W., Ji, J., Chen, X., Jiang, Mei., Rui, X., and Dong, M. (2014) Structural elucidation and antioxidant activities of exopolysaccharides from Lactobacillus helveticus MB2-1. Carbohydrate Polymers. 102, 351-359.   DOI   ScienceOn
14 Liang, Z. Q., Srinivasan, S., Kim, Y. J., Kim, H. B., Wang, H. T., and Yang, D. C. (2011) Lactobacillus kimchicus sp. nov., a β-galactosidases producing bacterium isolated from kimchi. Int. J. Systematic Evolutionary Microbiol. 61, 894-897.   DOI   ScienceOn
15 Beganović, J., Blaženka, K., Pavunc, A. L., Uroić, K., Džidara, P., and Šušković, J. (2013) Proteolytic activity of probiotic strain Lactobacillus helveticus M92. Anaeorbe 20, 58-64.   DOI   ScienceOn
16 Cho, Y. H., Hong, S. M., and Kim, C. H. (2013) Isolation and characterization of lactic acid bacteria from kimchi, Korean traditional fermented food to apply into fermented dairy products. Korean J. Food Sci. An. 33, 75-82.   DOI   ScienceOn
17 Prasad, J., Gill, H., Smart, J., and Gopal, P. K. (1998) Selection and characterization of Lactobacillus and Bifidobacterium strains for use as probiotic. Int. Dairy J. 8, 993-1002.   DOI   ScienceOn
18 Nikolova, D., Petrova, M., Evstatieva, Y., Danova, S., and Atev, A. (2009) Antimicrobial acitivity of Lactobacillus helveticus strain 50P1. Trakia J. Sci. 7, 40-44.
19 Najgebauer-Lejko, D. (2014) Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Sci. Technol. 94, 327-339.   DOI   ScienceOn
20 Nieto-Lozano, J. C., Reguera-Useros, J. I., Pelaez-Martinez, M. C., and de la Torre, H. H. (2002). Bacteriogenic activity from starter cultures used in Spanish meat industry. Meat Sci. 62, 237-243.   DOI   ScienceOn
21 Ramesh, V., Kumar, R., Singh, R. R. B., Kaushik, J. K., and Mann, B. (2012) Comparative evaluation of selected strains of lactobacilli for the development of antioxidant activity in milk. Dairy Sci. Technol. 92, 179-188.   DOI
22 Rivera-Espinoza, Y. and Gallardo-Navarro, Y. (2010) Nondairy probiotic products. Food Microbiol. 27, 1-11.
23 Succi, M., Tremonte, P., Reale, A., Sorrentino, E., Grazia, L., Pacifico, S., and Coppola, R. (2005) Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese. FEMS Microbiol. Lett. 244, 129-137.   DOI   ScienceOn
24 Gao, Y., Van Belkum, M. J., and Stiles, M. E. (1999). The outer membrane of Gram negative bacteria inhibits antibacterial activity of brochocin-C. Appl. Environ. Microbiol. 65, 4329-4333.
25 Kim, M., Lee, S. J., Seul, K. J., Park, Y. M., and Ghim, S. Y. (2009) Characterization of antimicrobial substance produced by Lactobacillus paraplantarum KNUC25 isolated from kimchi. Kor. J. Microbiol. Biotechnol. 37, 24-32.
26 Xu, H., Jeong, H. S., Lee, H. Y., and Ahn, J. (2009) Assessment of cell surface properties and adhesion potential of selected probiotic strains. Lett Appl. Microbiol. 49, 434-442.   DOI   ScienceOn
27 Vinderola, G., Capellini, B., Villarreal, F., Suárez, V., Quiberoni, A., and Reinheimer, J. (2008) Usefuless of a set of simple in vitro tests for the screening and identification of probiotic candidate strains for dairy use. LWT-Food Sci. Technol. 41, 1678-1688.   DOI   ScienceOn
28 Zhang, S., Liu, S., Su, Y., Li, H., Sun, Q., Liang, X., and Lv, J. (2011) Antioxidative activity of lactic acid bacteria in yogurt. African J. Microbiol.Res. 5, 5194-5201.
29 Zubillaga, M., Weill, R., Postaire, E., Goldman, C., Caro, R., and Boccio, J. (2001) Effect of probiotics and functional foods and their use in different diseases. Nutr. Res. 21, 569-579.   DOI   ScienceOn
30 Lim, S. M. and Im, D. S. (2009) Screening and characterization of probiotic lactic acid bacteria isolated from Korean fermented foods. J. Microbiol. Biotechnol. 19, 178-186.   DOI
31 Vinderola, G. and Reinheimer, J. A. (2003) Lactic acid starter and probiotic bacteria: Comparative “in vitro” study of probiotic characteristics and biological barrier resistance. Food Res. Int. 36, 895-904.   DOI   ScienceOn
32 Wang, Y. C., Yu, R. C., and Chou, C. C. (2006) Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria. Food Microbiol. 23, 128-135.   DOI   ScienceOn