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http://dx.doi.org/10.5851/kosfa.2015.35.4.551

Characterization of Selected Lactobacillus Strains for Use as Probiotics  

Song, Minyu (Division of Animal Science, Chonnam National University)
Yun, Bohyun (Division of Animal Science, Chonnam National University)
Moon, Jae-Hak (Department of Food Science, Chonnam National University)
Park, Dong-June (Korea Food Research Institute)
Lim, Kwangsei (Danone Pulmuone Co. Ltd)
Oh, Sejong (Division of Animal Science, Chonnam National University)
Publication Information
Food Science of Animal Resources / v.35, no.4, 2015 , pp. 551-556 More about this Journal
Abstract
The aim of this study was to evaluate the functional properties of lactic acid bacteria from various sources and to identify strains for use as probiotics. Ten Lactobacillus strains were selected and their properties such as bile tolerance, acid resistance, cholesterol assimilation activity, and adherence to HT-29 cells were assessed to determine their potential as probiotics. Lactobacillus sp. JNU 8829, L. casei MB3, L. sakei MA9, L. sakei CH8, and L. acidophilus M23 were found to show full tolerance to the 0.3% bile acid. All strains without L. acidophilus M23 were the most acid-tolerant strains. After incubating the strains at pH 2.5 for 2 h, their viability decreased by 3 Log cells. Some strains survived at pH 2.5 in the presence of pepsin and 0.3% bile acid. Lactobacillus sp. JNU 8829, L. acidophilus KU41, L. acidophilus M23, L. fermentum NS2, L. plantarum M13, and L. plantarum NS3 were found to reduce cholesterol levels by ＞50% in vitro. In the adhesion assay, Lactobacillus sp. JNU 8829, L. casei MB3, L. sakei MA9, and L. sakei CH8 showed higher adhesion activities after 2 h of co-incubation with the intestinal cells. The results of this comprehensive analysis shows that this new probiotic strain named, Lactobacillus sp. JNU 8829 could be a promising candidate for dairy products.
Keywords
Lactobacillus; probiotics; acid and bile acid tolerances; cholesterol;
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