Probiotic Effects of Lactobacillus plantarum and Leuconostoc mesenteroides Isolated from Kimchi

Characterization of Lactobacillus plantarum strains isolated from black raspberry and their effect on BALB/c mice gut microbiota

“…For the commercial strain, 68.5 and 47.0% survived, respectively. These results are better or similar to results of published studies (Byun et al, 2000;Lee et al, 2016). Both Byun et al (2000) and Lee et al (2016) reported that, when L. plantarum strains were exposed to 80°C for 15 min and 55°C for 2 h, about 16.0 and 71.2% of populations survived, respectively.…”

“…These results are better or similar to results of published studies (Byun et al, 2000;Lee et al, 2016). Both Byun et al (2000) and Lee et al (2016) reported that, when L. plantarum strains were exposed to 80°C for 15 min and 55°C for 2 h, about 16.0 and 71.2% of populations survived, respectively. These results indicate that both black raspberry isolates have similar or better heat resistance during spray drying than the commercial strain.…”

“…However, the adhesion ability was not significantly different between GBL17 and L. brevis. Similarly, Lee et al (2016) have reported that intestinal adhesion properties of L. plantarum and L. mesenteroides isolated from Kimchi are as high as 7.0%. On the other hand, adhesion abilities of L. plantarum BSM-2 and TJH-1 isolated from Makkolli are 4.0 and 4.6%, respectively (Jung and Kim, 2015), which are lower than that of GBL17 but similar to that of GBL16.…”

Anti-Obesity Effects of Starter Fermented Kimchi on 3T3-L1 Adipocytes

“…mesenteroides and Lab. plantarum in FKS have acid and bile tolerance, antioxidative effects, and anti-proliferative effects on HT-29 human colorectal cancer cells (18). Also, anti-obesity effect of the above starters on 3T3-L1 cells and animals were previously reported (4,19,20).…”

Probiotic potentials of Lactobacillus plantarum isolated from fermented durian (Tempoyak), a Malaysian traditional condiment

“…The isolate showed high tolerance toward acidic (Figure ) and bile gastrointestinal environment (Figure ). Similarly, Lee, Bong, Lee, Kim, and Park () reported that L. plantarum isolated from kimchi, a Korean traditional fermented cabbage, showed reasonable survivability after 3 hr of exposure to pH 3.0 and 0.3% bile salts. Table , on the other hand, shows that both CSF and WC of L. plantarum inhibited the growth of indicator bacteria in the antimicrobial assay.…”