Antibacterial Activity and Probiotic Properties of Lactic Acid Bacteria from Korean Intestine Origin

Kang, Chang-Ho; Kim, Yong Gyeong; Han, Seul Hwa; Jeong, Yulah; Paek, Nam-Soo

doi:10.7841/ksbbj.2017.32.2.153

Cited by 6 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…All three isolates survived at a cell density of 10 7 CFU/mL after exposure to pH 3 for 3 h with acid resistance levels >98%. Generally, LAB's acid tolerance falls <10 4 CFU/mL at pH 3, and their acid resistance level is

\ge

80% (Kang et al, 2017). Three LAB isolates from makgeolli showed high resistance to acidic conditions.…”

Section: Resultsmentioning

confidence: 99%

Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria

Kim,

Kim

2023

Cereal Chem

View full text Add to dashboard Cite

Background and ObjectivesTraditional Korean rice wine (makgeolli), contains various microorganisms, including lactic acid bacteria (LAB). This study investigated the utilization of biji, a by‐product of soy processing, as a substitute for rice in makgeolli fermentation. We evaluated the functional properties of biji‐makgeolli and examined the probiotic properties of LAB isolated from it.FindingsBiji‐makgeolli exhibited lower sugar and alcohol contents and higher pH and acidity than 100% rice makgeolli (control). Moreover, biji‐makgeolli displayed higher total viable cells (5.54‐6.32 log CFU/g), yeast (4.23‐6.59 log CFU/g), and LAB (5.44‐6.48 log CFU/g) than control (5.26, 2.59, and 5.23 log CFU/g), which increased with biji addition. Furthermore, biji‐makgeolli showed higher total phenolic content, antioxidant capacity, and α‐glucosidase inhibitory activity, increasing with biji addition. Three LAB strains were isolated from makgeolli, identified as Pediococcus pentosaceus (P. pentosaceus)‐KX886792 in control (CW) and P. pentosaceus‐KX886790 (RW) and Lactobacillus coryniformis (L. coryniformis) (RM) in 50% biji replaced makgeolli. All groups (CW, RW, RM) survived exposure to pH 3 for 3 h and 0.3% bile salts for 24 h and exhibited the ability to adhere to HT‐29 cells. RW (20.7%) and RM (27.5%) showed antioxidant effects, having higher ABTS+ values than CW (7.5%). The expression of TNF‐α and IL‐8 was significantly suppressed in RW and RM compared with that in CW. RW and RM showed antimicrobial activity against E. coli. Additionally, RM was active against Staphylococcus aureus and exhibited a cholesterol‐lowering effect.ConclusionsBiji enhances the antioxidant capacity of makgeolli, and LAB isolated from biji‐makgeolli exhibit potential probiotic properties.Significance and NoveltyBiji is a potential additive for producing plant‐derived LAB in makgeolli and developing functional foods.This article is protected by copyright. All rights reserved.

show abstract

\ge

80% (Kang et al, 2017). Three LAB isolates from makgeolli showed high resistance to acidic conditions.…”

Section: Resultsmentioning

confidence: 99%

Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria

Kim,

Kim

2023

Cereal Chem

View full text Add to dashboard Cite

show abstract

Characterization of nuvita biosearch center (NBC) isolated lactic acid bacteria strains from human origin and determination of growth kinetic profiles of selected cultures under bioreactor

Kavak,

Zent,

Sağır

et al. 2024

Ann Microbiol

View full text Add to dashboard Cite

Backgorund In recent years, there has been an increasing interest in the field of research into the isolation and characterization of probiotics in the prevention of diseases and the need to maintain the continuity of healthy microbiota. Therefore, the aim of this study is to isolate and identify bacteria found in maternal colostrum, breast milk, adult and infant feces, analyze possible probiotic potential, and reveal the developmental kinetics of selected strains. Results We isolated 40 bacterial species from 4 different sources and identified 19 bacteria in the form of bacilli through molecular biology and carried out studies with 11 of them. Five of the selected strains showed the better results considering bile salt resistance and ability to survive at different pH and antimicrobial effect. When the adhesion capacity in cell culture is examined, the better 2 strains are; Lactobacillus pontis ZZ6780 and Lactobacillus reuteri NBC2680 were selected and the growth kinetics of these strains were demonstrated at the 3 L bioreactor scale. Finally, the growth kinetics of selected strains were determined and the maximum specific growth rate of selected Lactobacillus pontis ZZ6780 and Lactobacillus reuteri NBC2680 was calculated as 0.412 h− 1 and 0.481 h− 1, respectively. In addition, the dry cell matter amounts were found to be and 4.45 g/L and 5.23 g/L, respectively. Conclusion This study established the groundwork for the selection of safety probiotics for the development and application of LAB. It is thought that the two strains obtained as a result of this study can be considered as potential probiotic strains in the food, pharmaceutical and cosmetic industries.

show abstract

Characterization of Nuvita Biosearch Center (NBC) Isolated Lactic Acid Bacteria Strains from Human Origin and Determination of Growth Kinetic Profiles of Selected Cultures by Lab-Scale Bioreactor Fermentation

Kavak,

Zent,

Sağır

et al. 2024

Preprint

View full text Add to dashboard Cite

Backgorund In recent years, there has been an increasing interest in the field of research into the isolation and characterization of probiotics in the prevention of diseases and the need to maintain the continuity of healthy microbiota. Therefore, the aim of this study is to isolate and identify bacteria found in maternal colostrum, breast milk, adult and infant feces, analyze possible probiotic potential, and reveal the developmental kinetics of selected strains. Results We isolated 40 bacterial species from 4 different sources and identified 19 bacteria in the form of bacilli through molecular biology and carried out studies with 11 of them. 5 of the selected strains were showed the better results considering bile salt resistance and ability to survive at different pH, antimicrobial effect. When the adhesion capacity in cell culture was compared, Lactobacillus pontis ZZ6780 and Lactobacillus reuteri NBC2680 came into prominence. Furthermore, the growth kinetics of these strains were demonstrated on a 3 L bioreactor scale. Finally, the growth kinetics of selected strains were determined and the maximum specific growth rate of selected Lactobacillus pontis ZZ6780 and Lactobacillus reuteri NBC2680 was calculated as 0.412 h-1 and 0.481 h-1, respectively. In addition, the dry cell matter amounts were found to be and 4.45 g/L and 5.23 g/L, respectively. Conclusion This study established the groundwork for the selection of safety probiotics for the development and application of LAB. It is thought that the two strains obtained as a result of this study can be considered as potential probiotic strains in the food, pharmaceutical and cosmetic industries.

show abstract

Antibacterial Activity and Probiotic Properties of Lactic Acid Bacteria from Korean Intestine Origin

Cited by 6 publications

References 0 publications

Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria

Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria

Characterization of nuvita biosearch center (NBC) isolated lactic acid bacteria strains from human origin and determination of growth kinetic profiles of selected cultures under bioreactor

Characterization of Nuvita Biosearch Center (NBC) Isolated Lactic Acid Bacteria Strains from Human Origin and Determination of Growth Kinetic Profiles of Selected Cultures by Lab-Scale Bioreactor Fermentation

Contact Info

Product

Resources

About