• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.548-554
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• 2016

Since some strains of kimchi lactobacilli can curdle milk, they can be used for making yogurt. However, the best Lactobacillus plantarum strains for curdling milk for yogurt are still unknown. In this study, we determined the best L. plantarum strains for curdling milk, and the physicochemical properties of yogurts made using different L. plantarum strains were examined. Three strains of L. plantarum useful for curdling milk were identified (YD2, YD9, YD12). The number of lactobacilli was lower in yogurts made with L. plantarum than in those made with control, and among the L. plantarum strains tested, YD12 had the highest bacterial counts. However, the microbial count reached $6.3{\times}10^8CFU/mL$ after 24-h fermentation in all yogurts. The pH of the yogurts decreased after 12-h fermentation, while the acidity increased. The low pH and high acidity decreased the viscosity in all the three types of yogurts, because the acids disturbed gel formation due to protein denaturation. Sensory evaluation revealed that the YD12 group showed a high percentage of completion similar to the control group. YD2 and YD9 showed a high sourness value and low sweetness value, whereas YD12 yielded optimal values for all the organoleptic characteristics. Therefore, YD12 would be a high quality bacterial strain for use as a yogurt starter culture.

• Journal of Dairy Science and Biotechnology
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• v.35 no.4
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• pp.221-231
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• 2017

This study aimed to investigate the physiological characteristics and anti-obesity effects of a newly isolated bacterium, Lactobacillus plantarum K6. L. plantarum K6 showed good ${\alpha}-amylase$ inhibitory activity ($96.78{\pm}3.29%$), ${\alpha}-glucosidase$ inhibitory activity ($92.55{\pm}9.62%$), and lipase inhibitory activity ($85.17{\pm}0.79%$), and the strain inhibited the adipocyte differentiation of 3T3-L1 cells ($27.4{\pm}1.4%$) when present at a concentration of $100{\mu}g/mL$. L. plantarum K6 was isolated from kimchi and its physiological characteristics were investigated. A comparison of the sensitivity of the isolate to 15 different antibiotics showed that L. plantarum K6 is highly sensitive to erythromycin and highly resistant to vancomycin, ampicillin, and polymyxin B. This strain also showed high arylamidase and ${\beta}-galactosidase$ activities. Moreover, it was relatively tolerant to bile acid and low pH, and displayed resistance to Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus, with rates of 51.8%, 42.4%, 61.6%, and 54.9%, respectively. No bio genic amines were produced. L. plantarum K6 also showed high adhesion activity to HT-29 cells compared to L. rhamnosus GG. These results demonstrate that Lactobacillus plantarum K6 has potential as a probiotic with anti-obesity effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1717-1724
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• 2016

Probiotic effects of Lactobacillus plantarum pF1 NITE-P1462 (Lp-pF1), L. plantarum KCCM 11352P (Lp-PNU), L. plantarum CBT LP3 KCTC 10782BP (Lp-CB), and L. plantarum KCTC 3099 (Lp-3099) isolated from kimchi and Lactococcus lactis KFCC 11510P (L-lactis) isolated from Doenjang were studied. Resistance to gastric and bile acid, adhesion to intestines in colon cells, thermal stability, and antioxidative and in vitro anticancer effects in HT-29 cancer cells were evaluated. L. plantarum strains showed improved tolerance of gastric and bile acids than L-lactis. Lp-pF1 had better adhesion ability in the intestine than Lp-PNU, Lp-3099, and L-lactis. Lp-pF1 also showed better heat resistance at $50^{\circ}C$, $70^{\circ}C$, and $80^{\circ}C$ than Lp-CB, Lp-3099, and L-lactis. In addition, Lp-pF1 exhibited greater antioxidant activity by scavenging DPPH radicals or hydroxyl radicals and anticancer effects in MTT assay than others. Taken together, these results suggest that L. plantarum isolated from kimchi showed higher probiotic activities with antioxidant and anticancer properties than Lac. lactis isolated from Doenjang. Lp-pF1 revealed the best probiotic activities among L. plantarum and could be used as a promising potential probiotics.

• Fisheries and Aquatic Sciences
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• v.1 no.1
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• pp.35-41
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• 1998

The inhibitory effect of Lactobacillus plantarum (Lb. plantarum) which is bacteriocin­producing strain against the growth of Listeria monocytogenes (L. monocytogenes) was examined in trypticase soy broth (TSB). TSB was inoculated with 104 cells/me L. monocytogenes and then with different numbers $(10^6\;10^4\;and\;10^2\;cells/ml)$ of Lb. plantarum. The mixed cultures were incubated at 37, 25 and $4^{\circ}C$. The most effective inhibition of was found at $37^{\circ}C$ and a less inhibition at $25^{\circ}C$. However, there was no significant change in the cell numbers of both L. monocytogenes and Lb. plantarum at $4^{\circ}C$. At same incubation temperature, the higher initial inoculum level of Lb. plantarum, the better inhibitory effect against L. monocytogenes. In addition, TSB was inoculated with L. monocytogenes at different initial inoculum levels of $10^6,\;10^4$ and $10^2$ cells/me and then supplemented with 0, 30, 60 and 100 AU/ml of bacteriocin produced by Lb. plantarum. The mixed cultures were incubated at 37, 25 and $4^{\circ}C$. L. monocytogenes of three different initial inoculum levels began to be inhibited in the presence of more than 60 AU/ml of bacteriocin at $37^{\circ}C$. In TSB containing more than 60 AU/me of bacteriocin and incubated at $25^{\circ}C$, L. monocytogenes decreased by 2 log-units during the period of 12 hrs incubation and thereafter remained steady. At $4^{\circ}C$, L. monocytogenes decreased by 1.5 log-units in the presence of 60 AU/ml bacteriocin during the period of 4 days incubation and dropped to the non-detectable level in TSB with 100 AU/ml bacteriocin.

• Food Science of Animal Resources
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• v.22 no.1
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• pp.81-86
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• 2002

A bacteriocin producing lactic acid bacteria was isolated from ground beef and the strain was identified as Lactobacillus plantarum ssp. by use of API carbohydrate fermentation pattern and physiological tests. The bacteriocin produced by L. plantarum KU107 exhibited a good spectrum of activity against foodborne pathogens including Bacillus cereus, Escherichia coli, Listeria ivanovii, Listeria monocytogenes, Pseudomonas aeruginosa, Pseudomonas chlororaphis, Staphylococcus aureus, Staphylococcus intermedius, Salmonella typhimurium and Yersinia enterocolitica. The bacteriocin was active over a wide pH range and stable of heat treatment, and inactivated by treatment with proteases. A bacteriocin from L. plantarum KU107 was effetive in reducing S. aureus in tryptic soy broth. On the ground beef containing S. aureus was added with the crude bacteriocin, S. aureus was inhibited during storage period at 4$\^{C}$.

• Journal of Microbiology and Biotechnology
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• v.24 no.11
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• pp.1583-1591
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• 2014

Ultraviolet (UV) irradiation alters multiple molecular pathways in the skin, thereby inducing skin damage, including photoaging. In recent years, probiotics have gained interest due to their beneficial effects on skin health, such as inhibiting atopic dermatitis and improving skin immunity or inflammation. However, little is known about the effects of probiotics on UVB-induced photoaging. In this study, we evaluated the effect of Lactobacillus plantarum HY7714 against UVB-induced photoaging in human dermal fibroblasts and hairless mice. The results showed that L. plantarum HY7714 treatment effectively rescued UVB-reduced procollagen expression through the inhibition of UVB-induced matrix metalloproteinase (MMP)-1 expression in human dermal fibroblasts. Data from a western blot showed that L. plantarum HY7714 inhibited the phosphorylation of Jun N-terminal kinase, thereby suppressing the UVB-induced phosphorylation and expression of c-Jun. Oral administration of L. plantarum HY7714 clearly inhibited the number, depth, and area of wrinkles in hairless mouse skin. Histological data showed that L. plantarum HY7714 significantly inhibited UVB-induced epidermal thickness in mice. Western blot and zymography data also revealed that L. plantarum HY7714 effectively inhibited MMP-13 expression as well as MMP-2 and -9 activities in dermal tissue. Collectively, these results provide further insight regarding the skin biological actions of L. plantarum HY7714, a potential skin anti-photoaging agent.

• Journal of Food Hygiene and Safety
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• v.36 no.5
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• pp.440-446
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• 2021

GABA (γ-aminobutyric acid) has various beneficial effects on human health such as anti-hypertension, diuretic, tranquilizer, sleep induction and anti-stress functions. In this study, the properties and the antioxidizing effects of a fermented solution was investigated by applying GABA producing lactic acid bacteria (LAB) from kimchi to corn silk extract. Lactobacillus plantarum LAB459 was identified by physiological properties, carbohydrate fermentation pattern and 16s rRNA sequence analysis. Also, the GABA production ability of the separated L. plantarum LAB459 was confirmed through TLC and HPLC analysis. Moreover, from the fermentation of corn silk extract with skim milk, it was revealed that approximately 1 ㎍/mg of GABA produced by lyophilized ferments was yielded. Lastly, the flavonoid content and DPPH radical scavenging activity were found to be high in the lyophilized ferments than in the aqueous extracts. Therefore, L. plantarum LAB459 is considered to be used as a starter culture for various fermented foods or in food and medicinal materials.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.438-445
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• 2014

We examined biogenic amine (BA) production as well as the diversity of bacterial flora in 11 types of commercial makgeolli stored at 4 and $20^{\circ}C$. Moreover, we studied the BA-producing activity of three L. plantarum strains isolated from makgeolli. At $20^{\circ}C$, the BA content was highly increased and the denatured DNA bands were more variable in non-sterilized makgeolli compared to sterilized makgeolli. The major BAs produced in commercial makgeolli were histamine and putrescine. Histamine, tyramine, putrescine, and cadaverine were produced in excess by inoculation of the three L. plantarum isolates to makgeolli stored at $20^{\circ}C$ for 21 days. These results suggest that some L. plantarum strains in makgeolli can produce different types of BAs, depending on the extent of degradation of makgeolli.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.328-335
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• 2010

The aim of our study was to develop a new starter culture for fermented milk. Polymerase chain reaction screening of 103 acid-producing isolates from Kimchi identified 72 Lactobacillus strains. The ability of the strains to inhibit the growth of the food-borne human pathogens (Escherichia coli, Salmonella Enteritidis, Staphylococcus aureus) was measured, using a conventional paper disk method. Among the 72 strains, strain LHC52 displayed potent antagonistic activity. Use of 16S rDNA sequencing and the API 50CHL system identified the strain as Lactobacillus plantarum and it was designated L. plantarum LHC52. Biochemical analyses revealed especially high antibacterial activity against E. coli. Yogurt produced using L. plantarum LHC52 did not show different microbiological and physicochemical properties compared to conventionally-prepared yogurt, implicating L. plantarum LHC52 as a useful, potently antibacterial starter culture for yogurt preparation.

• Journal of Life Science
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• v.29 no.1
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• pp.29-36
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• 2019

We investigated the fermentation conditions for extracts of leave/branches and sap from Korean Dendropanax morbifera (D. morbifera) using Lactobacillus plantarum (L. plantarum) ilchiwhangchil 1785 and L. plantarum ilchiwhangchil 2020. Log growth phase cultured L. plantarum ilchiwhangchil 1785 and L. plantarum ilchiwhangchil 2020 were used for fermentation. The pH and growth of the microorganisms in broth were monitored during the fermentation period. The results revealed that the optimum fermentation conditions for 20 wt% of leave/branches extracts and 1 wt% of sap extract was 2 days incubation at $37^{\circ}C$. The minimum inhibitory concentration (MIC) method and a disk diffusion assay were used to evaluate the antimicrobial activity of the fermented extracts of the leave/branches and sap against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa. The antimicrobial activity increased in all three strains grown on the medium containing fermented extracts of the leave/branches and sap as compared with that of the strains grown on medium containing non fermented extracts. Furthermore, the antimicrobial activity increased in proportion to the contents of the fermented extracts. Our data suggest that fermented extracts of leave/branches and sap of D. morbifera have applications as natural bio functional materials, such as preservatives, cosmetic materials, and natural packaging materials.