Evaluation of Safety and Probiotic Potential of Enterococcus faecalis MG5206 and Enterococcus faecium MG5232 Isolated from Kimchi, a Korean Fermented Cabbage

Kim, YongGyeong; Choi, Soo‐Im; Jeong, Yulah; Kang, Chang-Ho

doi:10.3390/microorganisms10102070

Cited by 15 publications

(15 citation statements)

References 50 publications

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“…On the other hand, in β hemolysis, the red blood cells undergo complete lysing and following incubation, the colony turns transparent. Therefore probiotics must be hemolysin-free (Kim et al, 2022;Rahmani et al, 2022). None of the isolates showed β-hemolysis after 24 h, which is consistent with the results of Baccouri et al (2019), Kanak et al (2023), Yang et al (2023), andRahmani et al (2022).…”

Section: Hemolytic Activitysupporting

confidence: 87%

Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages

Moghimani,

Onyeaka,

Hashemi

et al. 2024

Front. Microbiol.

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IntroductionKefir beverage has beneficial microorganisms that have health-giving properties; therefore, they have a good potential to be probiotic. This study evaluated the probiotic potential, technological, and safety characteristics of Enterococcus faecalis, Lactococcus lactis, and Pichia fermentans isolated from traditional kefir beverages.MethodFirst, isolates were evaluated in terms of resistance to acid, alkali, bile salts, trypsin, and pepsin of the gastrointestinal tract. The auto-aggregation and co-aggregation ability of isolates were measured using spectrophotometry. Antimicrobial activities were assayed against important food-borne pathogens using the agar well diffusion method. Moreover, gamma-aminobutyric acid (GABA) production was investigated by thin-layer chromatography (TLC).ResultAmong the isolates, P. fermentans had an 85% total survival rate, but its amount reached below 6 log CFU/ml which is considered non-resistant, and it showed the highest auto-aggregation (74.67%). Moreover, only L. lactis showed antimicrobial activity and had the highest co-aggregation with E. coli PTCC 1338 (54.33%) and L. monocytogenes ATCC 7644 (78%). Finally, an evaluation of the technological and safety characteristics of the strains showed that the strains produced GABA and were safe.DiscussionAlthough the isolates were not resistant to the gastrointestinal tract, their supernatant contained valuable natural compounds, including antioxidants, GABA, and antimicrobials, which can be used to produce functional foods and medicines. In addition, other approaches, such as increasing the initial number of strains, using foods as carriers of isolates, and encapsulating the isolates, can effectively increase the survivability of isolates in the gastrointestinal tract.

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Section: Hemolytic Activitysupporting

confidence: 87%

Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages

Moghimani,

Onyeaka,

Hashemi

et al. 2024

Front. Microbiol.

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“…E. faecium 9 N-2 exhibited good resistance to pancreatin with a viability of 82% at the end of the 4 h at pH 8. A similar pancreatin resistance was observed in E. faecalis MG5206 and E. faecium MG5232 isolated from Kimchi, and both strains survived at pH 7 and 8 in the presence of 1 g/L pancreatin (Kim et al, 2022).…”

Section: Re Sult and Discussionsupporting

confidence: 75%

“…( 2021 ), a similar susceptibility profile against antimicrobials was obtained, and it was determined that nine different E. faecium strains isolated from feta cheese were sensitive to tetracycline and vancomycin. In addition, E. faecium strains isolated from chicken bile (Shi et al., 2020 ), poultry intestine (Siddique et al., 2021 ), and kimchi (Kim et al., 2022 ) were observed to be sensitive to vancomycin. The E. faecium MC‐5 strain has been documented as susceptible to erythromycin, kanamycin, vancomycin, and various other commonly used clinical antibiotics.…”

Section: Resultsmentioning

confidence: 99%

Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

Dikbaş,

Orman,

Alım

et al. 2023

Food Science & Nutrition

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In this study, various functional and probiotic attributes of the Enterococcus faecium 9 N‐2 strain isolated from village‐style white cheese were characterized, while also assessing its safety. To achieve this, we conducted an in vitro analysis of several key probiotic properties exhibited by the 9 N‐2 strain. Notably, this strain demonstrated robust resilience to low pH, high bile salt concentrations, lysozyme, pepsin, pancreatin, and phenol. Furthermore, this strain displayed exceptional auto‐aggregation capabilities and moderate co‐aggregation tendencies when interacting with Escherichia coli. The cell‐free supernatant derived from strain 9 N‐2 exhibited significant antimicrobial activity against the tested pathogens. The strain exhibited resistance to gentamicin, meropenem, and bacitracin, while remaining susceptible to vancomycin and various other antibiotics. Furthermore, it was found that E. faecium 9 N‐2 possessed the capacity to produce the phytase enzyme. When all the results of this study are evaluated, it is thought that 9 N‐2 strain has superior probiotic properties, and therefore it can be used as probiotic in food, medicine, and animal feed in the future. In addition, further in vivo tests should be performed to fully understand its effects and mechanisms of action and to confirm its safety and probiotic effects. Further research and clinical trials are also needed to identify new strains with potential probiotic properties.

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“…Auto-aggregation analysis of L. plantarum LPJZ-658 was performed, referring to the reported method with some modifications [ 50 ]. Bacteria cultures were grown at 37 °C in MRS broth for 20 h. Bacteria were then harvested by centrifugation, washed two times, and resuspended in PBS buffer.…”

Section: Methodsmentioning

confidence: 99%

Genome Sequence and Evaluation of Safety and Probiotic Potential of Lactiplantibacillus plantarum LPJZ-658

Deng

Liu

et al. 2023

Microorganisms

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This study aims to systematically evaluate the safety of a novel L. plantarum LPJZ-658 explored on whole-genome sequence analysis, safety, and probiotic properties assessment. Whole genome sequencing results demonstrated that L. plantarum LPJZ-658 consists of 3.26 Mbp with a GC content of 44.83%. A total of 3254 putative ORFs were identified. Of note, a putative bile saline hydrolase (BSH) (identity 70.4%) was found in its genome. In addition, the secondary metabolites were analyzed, and one secondary metabolite gene cluster was predicted to consist of 51 genes, which verified its safety and probiotic properties at the genome level. Additionally, L. plantarum LPJZ-658 exhibited non-toxic and non-hemolytic activity and was susceptible to various tested antibiotics, indicating that L. plantarum LPJZ-658 was safe for consumption. Moreover, the probiotic properties tests confirm that L. plantarum LPJZ-658 also exhibits tolerance to acid and bile salts, preferably hydrophobicity and auto-aggregation, and excellent antimicrobial activity against both Gram-positive and Gram-negative gastrointestinal pathogens. In conclusion, this study confirmed the safety and probiotic properties of L. plantarum LPJZ-658, suggesting it can be used as a potential probiotic candidate for human and animal applications.

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Evaluation of Safety and Probiotic Potential of Enterococcus faecalis MG5206 and Enterococcus faecium MG5232 Isolated from Kimchi, a Korean Fermented Cabbage

Cited by 15 publications

References 50 publications

Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages

Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages

Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

Genome Sequence and Evaluation of Safety and Probiotic Potential of Lactiplantibacillus plantarum LPJZ-658

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