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http://dx.doi.org/10.9721/KJFST.2015.47.1.44

Probiotic Properties of Lactic Acid Bacteria Isolated from Commercial Raw Makgeolli  

Jung, Sang-Eun (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
Kim, Sae-Hun (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.1, 2015 , pp. 44-50 More about this Journal
Abstract
The purpose of this study was to characterize the lactic acid bacteria found in makgeolli in terms of bacterial identity and gastric compatibility. Lactic acid bacteria were isolated from commercial raw makgeolli and separated into six strains that are resistant to gastric acidity and bile acid. These strains were identified by analysis of their 16S rDNA, as Lactobacillus plantarum BSM-2 and EHJ-1, Lactobacillus casei GSM-3 and EHJ-2, Lactobacillus brevis BSM-3 and Pediococcus pentosaceus TJH-1. All strains exhibited adhesion to intestines, showing that they were probiotic. We also found that L. plantarum BSM-2 had excellent resistance to bile acid as well as antioxidant activity. Taken together with its antibacterial properties and ability to lower cholesterol, our data suggest that L. plantarum BSM-2 was the most beneficial probiotic among the six strains.
Keywords
lactic acid bacteria; probiotics; Lactobacillus plantarum; commercial raw makgeolli;
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Times Cited By KSCI : 10  (Citation Analysis)
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