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Probiotic Properties of Lactic Acid Bacteria and Yeasts Isolated from Korean Traditional Food, Jeot-gal  

Kim Seon-Jae (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Ma Seung-Jin (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Kim Hag-Lyeol (Solar Salt Biotechnology Research Center, Mokpo National University)
Publication Information
Food Science and Preservation / v.12, no.2, 2005 , pp. 184-189 More about this Journal
Abstract
In order to select probiotics having both a high survival rate and an ability to inhibit virulent pathogens, we have screened lactic acid bacteria and yeasts from Jeot-gal to examine their resistance to artificial gastric and bile juice. After being introduced in the artificial gastric acid for 2 hr, the isolated lactic acid bacteria and yeast were incubated for 24 hrs in the artificial bile juice. In particular, the strain ML 36, ML 128, and ML 178 survived the longest during 2 hr incubation period in the artificial gastric acid. All 3 strains of lactic acid bacteria, and 2 strains of yeast demonstrated higher growth rates than control in the artificial bile. In addition, the antimicrobial activity of lactic acid bacteria and yeasts was investigated to determine their efficiency as probiotic organisms. The lactic acid bacteria inhibited Gram positive and negative bacteria, while the yeast was marginally inhibited.
Keywords
probiotic; lactic acid bacteria; yeast; gastric acid; bile juice; antimicrobial activity;
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