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http://dx.doi.org/10.5762/KAIS.2019.20.12.110

Antagonistic inhibitory effects of probiotics against pathogenic microorganisms in vitro  

Yuk, Young Sam (Department of Biomedical Laboratory Science, Dankook University)
Lee, Young ki (Department of Biomedical Laboratory Science, Dankook University)
Kim, Ga-Yeon (Department of Dental Hygiene, Dankook University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.20, no.12, 2019 , pp. 110-116 More about this Journal
Abstract
To investigate the antagonistic inhibitory effects in a mixed culture between probiotics and various pathogenic microorganisms, 140 probiotics were identified using a 16 rRNA sequencing phylogenetic analysis method, and various probiotics strains were isolated from Korean kimchi from January to December 2016. The antagonistic inhibition test of a mixed culture of four probiotics (Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus reuteri) with excellent antimicrobial activity and six pathogenic microorganisms (Candida albicans, Salmonella Enteritidis, E. coli O157:H7, Shigella flexneri, Staphylococcus aureus, and Pseudomonas aeruginosa)showed that the growth of most probiotics strains increased normally after culture, but growth was inhibited almost completely in most pathogenic microorganisms, except for S. Enteritidis. This antagonistic inhibitory effect in vitro was attributed to the low pH of the lactic acid and organic acid produced during fermentation. As a result, four probiotics strains isolated from Korean Kimchi are very likely to be developed as therapeutic agents for female yeast infections and colon and skin care. In the future, these therapeutic agents will help improve public health related to probiotics.
Keywords
Antagonistic Inhibitory Effect; Enterococcus Faecalis; Lactobacillus Plantarum; Lactobacillus Rhamnosus; Lactobacillus Reuteri; Mixed Broth Culture; Pathogenic Microorganisms; Probiotics;
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