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http://dx.doi.org/10.5352/JLS.2019.29.6.697

Probiotic Properties of Lactic Acid Bacteria Isolated Traditional Fermented Foods  

Kim, Eun-Ji (Microbial Institute for Fermentation Industry(MIFI))
Jo, Seung-Wha (Microbial Institute for Fermentation Industry(MIFI))
Kim, Jin-Kyeong (Microbial Institute for Fermentation Industry(MIFI))
Jeong, Do-Youn (Microbial Institute for Fermentation Industry(MIFI))
Publication Information
Journal of Life Science / v.29, no.6, 2019 , pp. 697-704 More about this Journal
Abstract
This study performed to investigate the probiotic properties of lactic acid bacteria 200 strains isolated from traditional fermented foods. Based on being higher tolerance to bile salts and showing higher acid resistance, 4 LAB Strains were selected in the screening experiment; Lactobacillus plantarum SRCM 102224, Lb. plantarum SRCM102227, Lb. paracasei SRCM102329, Lb. paracasei SRCM102343. Antibacterial activity against various pathogens, acid and bile salt tolerance, hemolytic phenomenon, cell surface hydrophobicity, and antibiotic resistance were examined. Among the tested strains, SRCM 102343 (95.9%) was highly observed hydrophobicity compared to Lb. rhmanosus GG (13.4%) as control. In this study, the in vitro adhesion properties of 4 strains of LAB was investigated using human intestinal caco-2 cell cultures. SRCM102329 and SRCM102343showed higher adherence to caco-2 cells than Lb. rhamnosus GG. The antibacterial activities of 4 strains LAB were investigated. the 3 strains showing strongly antimicrobial activity against Escherichia coli ATCC10798, Staphylococcus aureus KCCM11593, Listeria invanovii KCTC3444, Bacillus cereus ATCC11778 and S. enterica serovar. Typhi KCTC1926. These results suggest that selected strains have good probiotic potential for application in functional foods.
Keywords
Adhesion; antibiotic resistance hydrophobicity; Lactobacillus; probiotic;
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