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http://dx.doi.org/10.5657/KFAS.2011.0605

Probiotic Properties of Pediococcus pentosaceus SH-10 Isolated from the Hard Clam Meretrix meretrix Shikhae  

Song, Hyun-Jung (Department of Food Science and Biotechnology, Kunsan National University)
Kim, Kang-Jin (Department of Food Science and Biotechnology, Kunsan National University)
Kim, Hee-Dai (Department of Biotechnology and Biomedicine, Chungbuk Provincial College)
Yoo, Jung-Hee (Department of Food and Nutrition, Kunsan National University)
Koo, Jae-Geun (Department of Food Science and Biotechnology, Kunsan National University)
Park, Kwon-Sam (Department of Food Science and Biotechnology, Kunsan National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.44, no.6, 2011 , pp. 605-611 More about this Journal
Abstract
This study examined the suitability of characteristics of potential strains of probiotic bacteria. Among 25 lactic acid bacteria isolated from Korean traditional fermented food, the Hard Clam Meretrix meretrix Shikhae, the SH-10 strain, which exhibited superior resistance to low pH and bile salts, was selected as a potential probiotic bacteria. By examining carbohydrate utilization, morphological properties, and the 16S rRNA gene sequence, the SH-10 strain was identified as Pediococcus pentosaceus (hereafter, P. pentosaceus SH-10). P. pentosaceus SH-10 was resistant to amikacin, cefotetan, ciprofloxacin, gentamicin, kanamycin, nalidixic acid, streptomycin, and vancomycin. Tests of antimicrobial activities against pathogens such as Bacillus cereus, Listeria monocytogenes, Salmonella choleraesuis, and Staphylococcus aureus, indicated that P. pentosaceus SH-10 inhibited the growth of pathogenic bacteria. These results suggest that P. pentosaceus SH-10 can be developed as a probiotic bacteria.
Keywords
Probiotics; Acid and bile tolerances; Hard Clam Shikhae; Pediococcus pentosaceus SH-10;
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Times Cited By KSCI : 7  (Citation Analysis)
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