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http://dx.doi.org/10.7845/kjm.2014.4041

Stability Traits of Probiotics Isolated from Korean on Spices and Propolis  

Lee, Do Kyung (College of Phamacy, Sahmyook University)
Park, Jae Eun (College of Phamacy, Sahmyook University)
Kim, Kyung Tae (Department of Chemistry, Sahmyook University)
Do, Myung Jin (College of Phamacy, Sahmyook University)
Chung, Myung Jun (R&D Center, Cellbiotech, Co. Ltd.)
Lee, Gwa Soo (R&D Center, Cellbiotech, Co. Ltd.)
Kim, Jin Eung (R&D Center, Cellbiotech, Co. Ltd.)
Ha, Nam Joo (College of Phamacy, Sahmyook University)
Publication Information
Korean Journal of Microbiology / v.50, no.3, 2014 , pp. 216-222 More about this Journal
Abstract
their survival rates could be affected by various factors such as diet, stress, senescence, and antibiotics. This study was performed to evaluate the influence of various spices (garlic, ginger, scallion, onion, Chungyang red pepper, and red pepper) which have antimicrobial properties and used frequently in Korean diet, and propolis on probiotics isolated from Koreans. As a result, most Korean probiotic strains were resistant to all spices tested and propolis, and the growth rates of some Korean probiotic strains (Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Streptococcus thermophiles) were even increased by specific spices or propolis. But on the other hand, the growth rates of most of european probiotic strains were reduced by various spices or propolis, and the growth rates of a few european probiotic strains (L. helveticus, S. thermophiles) were greatly decreased in the presence of specific spices. Likewise, all commercial probiotic products including Korean probiotic strains were rarely affected by spices tested. However, european probiotic product tended to be greatly reduced by garlic, onion, scallion, and propolis. Therefore, these results indicate that probiotic strains isolated from Korean have the strong viability and resistance to various spices with antimicrobial properties, so that they might be appropriate for Korean intestine.
Keywords
antimicrobial properties; probiotics; propolis; spice; viability;
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