• Archives of Pharmacal Research
• /
• v.28 no.6
• /
• pp.660-666
• /
• 2005

The intestinal microbiota are important to the host with regard to resistance they impart against bacterial infections and their involvement in mediating metabolic functions. Lactic acid producing bacteria such as Lactobacillus play an important physiological role in these matters. The aim of the present study was to isolate Lactobacillus sp. that inhibits enteric pathogens. Initially, 17 isolates from healthy Koreans were collected on Lactobacillus selective medium. Resistance of the isolates to antibiotics including rifampicin, streptomycin, clindamycin and vancomycin was measured. One of the isolate was identified as Lactobacillus ruminus on the basis of bacterial cell morphology, cultural characteristic and biochemical characteristics, 16S rRNA sequence analysis and PCR-RAPD. Antimicrobial activity of the bacterium against Vancomycin Intermediate Resistant Staphylococcus aureus (VISA) and Vancomycin-Resistant Enterococci (VRE) was measured. About $10^4$ cells of VISA or VRE were mixed with 1, 5, and 9 mL of L. ruminus SPM 0211 and the final volume was adjusted to 10 mL with brain heart infusion (BHI) broth. The cell suspension was incubated for 3, 6, 9, and 24 h, serially diluted and then plated on BHI agar plates. As numbers of L. ruminus SPM 0211 were increased, viable cell count of VISA and VRE decreased. The strongest antimicrobial activity of SPM 0211 was observed after 9 h incubation in any mixture, almost completely inhibiting the growth of these two bacteria. The results suggest that the freshly isolated L. ruminus SPM 0211 may be used as a pro-biotic microbe that prevents the colonization of enteric pathogens and can thereby promote good gastrointestinal health.

• Food Science of Animal Resources
• /
• v.35 no.3
• /
• pp.339-349
• /
• 2015

The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.

• Korean Journal of Food Science and Technology
• /
• v.24 no.1
• /
• pp.11-13
• /
• 1992

Effect of 200 ppm lysozyme. 0.1 glycine and 0.1% lysine on inhibition growth of Lactobacillus plantarum was investigated in MRS broth. All samples except control were effective in inhibiting the growth and especially the combination of lysozyme and glycine was observed to be highly effective. The mixture effect against microbial growth was increased as concentration of lysozyme with glycine or lysozyme with EDTA was respectively increased. Lactobacillus plantarum almost didn't grow in MRS broth containing lysozyme(>200 ppm) with glycine(>0.5%), or lysozyme(>200 ppm) with EDTA(> 0.8 mM). It was found that the growth of L. plantarum could be extremely inhibited in 120 ppm lysozyme with at least 0.8 mM EDTA compared with control.

• Korean Journal of Microbiology
• /
• v.50 no.3
• /
• pp.233-238
• /
• 2014

For the collection of starters suitable for the brewing of traditional liquor, an alcohol-resistant strain of lactic acid bacteria with low level of acid production was isolated from traditional fermented soybean lumps. The strain named as JBE 30 was identified as Lactobacillus brevis by 16S rRNA sequence analysis and additional biochemical tests. The strain could grow well at a MRS medium containing 8% (v/v) ethanol for 96 h of cultivation at $30^{\circ}C$. The final pH after cultivation was 4.5. It also inhibited the growth of food spoilage and pathogenic bacteria including Escherichia coli, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Micrococcus luteus, and Pseudomonas aeruginosa. These results showed that Lactobacillus brevis JBE 30 could be used as a promising starter in brewing process of traditional liquor.

• Journal of Applied Biological Chemistry
• /
• v.62 no.4
• /
• pp.441-446
• /
• 2019

The assortment of endophytic lactic acid bacteria (LAB) in kimchi derives from its raw vegetables, which include Chinese cabbage, radish, welsh onion, onion, garlic, red pepper, and ginger. These vegetables were examined during mulkimchi fermentation using gene-specific multiplex polymerase chain reaction and 16S ribosomal RNA sequence analysis. Sixteen species from five LAB genera (Leuconostoc, Lactobacillus, Lactococcus, Pediococcus, and Weissella) appeared in the raw kimchi materials. Interestingly, nine LAB species were identified in mulkimchi on fermentation day 0 as follows: Leuconostoc carnosum, Leuconostoc citreum, Leuconostoc gelidum, Leuconostoc inhae, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus sakei, Lactococcus lactis, and Weissella confusa. Seven additional LAB species were present in mulkimchi at fermentation day 9 as follows: Leuconostoc gasicomitatum, Leuconostoc kimchii, Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus pentosus, Pediococcus pentosaceus, and Weissella koreensis. These species corresponded completely with the LAB in kimchi vegetables. Wei. confusa was the predominant LAB during early fermentation (pH 6.20 to 4.98 and acidity 0.20 to 0.64%), while Lac. sakei, Lac. plantarum, and Wei. koreensis became dominant later in fermentation (pH 4.98 to 3.88 and acidity 0.64 to 1.26%). These results collectively demonstrate that the LAB involved in mulkimchi fermentation originates from the raw vegetables examined.

• Korean Journal of Food Science and Technology
• /
• v.43 no.4
• /
• pp.446-452
• /
• 2011

Total 480 lactic acid-producing bacteria were isolated from five kinds of kimchi, and their antibacterial activity was tested against Salmonella enterica serovar Typhimurium, Bacillus subtilis, and Pseudomonas aeruginosa using an agar diffusion assay. Among them, 340 isolates showed a halo on MRS agar against one or more indicator strains, which were identified using multiplex PCR, an API 50CHL kit, and a 16S rDNA sequence analysis. As a result, 169 Lactobacillus plantarum, 20 Lactobacillus fermentum, two Lactobacillus paracasei ssp. paracasei, two Lactobacillus sp., and 15 Pediococcus sp. were identified. This may be the first report on the isolation of antibacterial Lactobacillus fermentum from kimchi.

• Asian-Australasian Journal of Animal Sciences
• /
• v.31 no.8
• /
• pp.1308-1314
• /
• 2018

Objective: Gut health improvements were monitored with respect to growth performance, diarrhea incidence, fecal bacterial population and intestinal morphology of suckling pigs orally supplemented with live Lactobacillus salivarius (L. salivarius) oral suspensions and challenged with $F4^+$ enterotoxigenic Escherichia coli (ETEC). Methods: Two groups of newborn pigs from 18 multiparous sows were randomly designated as non-supplemented (control: n = 114 piglets) and L. salivarius supplemented groups (treatment: n = 87 piglets). Treatment pigs were orally administered with 2 mL of $10^9$ colony-forming unit (CFU)/mL L. salivarius on days 1 to 3, then they were orally administered with 5 mL of $10^9CFU/mL$ L. salivarius on days 4 to 10, while those in control group received an equal amount of phosphate buffered saline solution. On day 24 (2 weeks post supplementation), one pig per replicate of both groups was orally administered with $10^8CFU/mL$ $F4^+$ ETEC, then they were euthanized on day 29 of experiment. Results: Results revealed that pigs in treatment group had a statistically significant increase in average daily gain, body weight and weight gain, and tended to lower diarrhea throughout the study. Numbers of Lactobacillus population in feces of treatment pigs were higher than control pigs, especially on day 10 of study. Numbers of total bacteria in intestinal contents of control pigs were also increased, but not Coliform and Lactobacillus populations. Histological examination revealed statistically significant improvements of villous height and villous/crypt ratio of duodenum, proximal jejunum and distal jejunum parts of treatment pigs compared with controls. Duodenal pH of treatment group was significantly decreased. Conclusion: Oral supplementation of live L. salivarius during the first 10 days of suckling pig promoted growth performance and gut health, reduced diarrhea incidence, increased fecal Lactobacillus populations and improved intestinal morphology.

• Food Science and Preservation
• /
• v.7 no.3
• /
• pp.321-325
• /
• 2000

This study was conducted to investigate the effect of the extracts (water, 70% ethanol and ethylacetate) from dandelion (Traxancum platycarpum D.) leaf and root on the inhibitory activities of Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus acidophilus. And also, the amounts of gas formation from kimchi with different concentration of the ethylacetate extracts (EE) were analyzed. EE of dandelion leaf inhibited the growth of Leuc. mesenteroides and L. acidophilus, and L. brevis by 50 and 33% at concentration of 0.5%, respectively. But no affected in L. plantarum estimated by pH, acidity, turbidity and clear zone. And no difference was founded in leaf and root. Gas was formed from the soaking day to 5-6 days of fermentation at $20^{\circ}C$, and the accumulated gas volumes were 80 ml/100 g in control, 30 ml/100 g in 0.5% EE, 8 ml/100 g in 1.0% EE.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2010.10a
• /
• pp.15-15
• /
• 2010

Ginseng contained many different kinds of saponin which was the most valuable for people, but its yield cannot satisfy the demand using traditional extract methods. Enzyme transformation is a conformable and highly performed method which was fit for today. A ${\beta}$-glucosidase producing bacterium ($DCY51^T$) was isolated from Korean fermented-vegetable food kimchi. The 16S rRNA gene sequence analysis revealed that the strain $DCY51^T$ belongs to the genus Lactobacillus. The highest sequence similarity was found with Lactobacillus paracollinoides LMG $22473^T$ and Lactobacillus collinoides LMG $9194^T$ with levels of 16S rDNA similarity of 97.4% and 97.3%, respectively. Based on the above results the strain $DCY51^T$ placed in the genus Lactobacillus and proposed a new species, Lactobacillus kimchicus sp. nov. $DCY51^T$ (= KCTC $12976^T$ = JCM $15530^T$). It was culture solution reacted with Red Ginseng extract and $Rb_1$, respectively. The medium of bacteria was the liquid of MRS, the temperatures of growing and reacting between bacteria liquid and saponin were samely $37^{\circ}C$, there spective reacting time were 12 hours and 48 hours. Thus we got different saponins, and TLC and HPLC analysis showed that: enzyme respectively reacted with $Rb_1$ and Red Ginseng extract got the transformed saponin, respectively. The polarity position in TLC was a little higher than Rd; and the polarity position was the same as that of Compound K's, the saponin obtained from HPLC and other experimental results was not Compound K. The constitution of its saponin was hoped to be further confirmed.

• Korean Journal of Food Science and Technology
• /
• v.37 no.2
• /
• pp.318-320
• /
• 2005

Lactobacillus reuteri residing in human and animal intestines converts glycerol into reuterin (antimicrobial substance) in anaerobic condition. Attempt was made to increase production efficiency of L. reuteri by employing immobilized cells. L. reuteri was immobilized in agarose beads, which were then reacted with 250 mM glycerol solution. Batch-type production of reuterin with immobilized cells (0.5% agarose beads) lasted for about 36 h, although reuterin production decreased with passage of time. In continuous-type production, period of reuterin production with immobilized cells was extended about twofold and production ratio increased 1.5-fold (502 mM) compared with suspended cells (315 mM). Maximum concentration of reuterin reached 47 mM at 80 min after reaction with glycerol solution. Results of this study indicate that immobilization of Lactobacillus reuteri in agarose beads increased reuterin production.