In Vitro Assessment of Probiotic Properties for Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food, Kimchi
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- 2023.06.19
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- 2020.06
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서지정보
ㆍ발행기관 : 한국유산균학회
ㆍ수록지정보 : Current Topic in Lactic Acid Bacteria and Probiotics / 6권 / 1호
ㆍ저자명 : Eui-Sang Cho, Jeonghye Chun, Jeongin Park, Mibang Kim, Chi Young Hwang, Deok Jun Yoon, Inonge Noni Siziya, Dong-Ho Seo, Myung-Ji Seo
목차
Abstract
Introduction
Materials and Methods
Isolation and identification of bacteria from kimchi
Acid and bile salt tolerance
Bacterial adhesion to hydrocarbons (BATH)
Antibiotic susceptibility test
Antioxidant properties of LAB isolates in MRS broth
Identification of selected LAB
Results and Discussion
Isolation and screening of probiotic strains with acidand bile salt resistant
Bacterial adhesion to hydrocarbon (Hydrophobicity)
Antibiotic susceptibility test
Antioxidant properties of LAB isolates in MRS broth
Identification of selected LAB by 16S RNA gene sequencing
Conclusion
References
영어 초록
In this study, thirty-eight lactic acid bacteria (LAB) strains were isolated from Kimchi (Korean traditional fermented food) and screened for probiotic characterization in a series of in vitro tests, including resistance to low pH, tolerance to bile salts, hydrophobicity, antibiotic resistance and antioxidant activity. Firstly, twenty-two strains displayed survival in acid and bile passage conditions. Secondly, the strains KCCP 11349 and KCCP 11356 were observed to have high cell surface hydrophobicity with 63.9 and 98.8 %, respectively. Functionality of these potential probiotic isolates was supported by their antioxidant activity. Altogether, the strain KCCP 11349 showed characteristics similar to or even better than reference strain Lactobacillus rhamnosus GG. Finally, 16S rRNA gene sequencing was conducted to identify potential probiotic strains and KCCP 11349 was identified as Lactobacillus plantarum subsp. plantarum.
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