Probiotic Lactobacillus fermentum KU200060 isolated from watery kimchi and its application in probiotic yogurt for oral health

Lim, Sung-Min; Lee, Na‐Kyoung; Kim, Kee‐Tae; Paik, Hyun‐Dong

doi:10.1016/j.micpath.2020.104430

Cited by 37 publications

(20 citation statements)

References 36 publications

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“…Other studies have shown that the number of LAB in kimchi increases rapidly during the early stages of fermentation until the peak is reached after approximately 8 days, then slowly decreases and gradually stabilizes [ 36 ]. Nonetheless, as fermentation progressed, the antibacterial substances secreted by certain LAB gradually increased [ 37 ]. This inhibited the growth of other bacteria, decreasing the total bacterial count from 5.85 log 10 CFU/g to 4.66 log 10 CFU/g.…”

Section: Resultsmentioning

confidence: 99%

Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi

Park

Zhang

Kim

2022

Foods

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Fermentative and antioxidative characteristics of Godulbaegi kimchi (LGK), a traditional, fermented Korean food, were conducted. For the study, LGK kimchi was made of Godulbaegi kimchi with pepper powder, salted shrimp, refined salt, green onions, and so on, and fermented at 5C for 6 months. The pH was decreased, and total acidity was increased during fermentation. Furthermore, lactic acid bacteria and yeast were increased, while the total viable count was decreased. The LGK showed the highest DPPH-scavenging activity, phenol content, and nitrite-scavenging activity with methanol extract among methanol, ethanol, and water. In addition, we screened strains among LGK kimchi with high antimicrobial activity and isolated them. We tested antimicrobial activity for 20 lactic acid bacteria, and we separated and identified nine strains of lactic acid bacteria with high antimicrobial activity. Given these results, LGK is expected to be an effective food in considerable antioxidative activity with an antimicrobial effect. These results are expected to serve as basic data for the study of Godulbaegi kimchi.

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Section: Resultsmentioning

confidence: 99%

Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi

Park

Zhang

Kim

2022

Foods

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“…L. fermentum is a widely studied probiotic, however, distinct strains often differ in terms of physiology and biological properties [ 6 , 11 , [35] , [36] , [37] , 42 , 48 , 54 , 57 , 60 ]. The aim of this study was to develop an improved fermentation process and demonstrate its suitability for scale-up and subsequent concentration, including the drying process, for the potential industrial production of viable biomass by using a L. fermentum strain, that was newly isolated from buffalo milk, as test example.…”

Section: Discussionmentioning

confidence: 99%

Limosilactobacillus fermentum from buffalo milk is suitable for potential biotechnological process development and inhibits Helicobacter pylori in a gastric epithelial cell model

D’ambrosio

Ventrone

Fusco

et al. 2022

Biotechnology Reports

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“…Bacterial RNA in fermented milk was extracted using Trizol reagent (Invitrogen; Lim et al, 2020). According to the manufacturer's protocol, the RNA extracted from yogurt was reversed transcribed into cDNA using the PrimeScript RT reagent kit (TaKaRa).…”

Section: Real-time Reverse-transcription Pcr Assaymentioning

confidence: 99%

Analysis of the complete genome sequence of Lactobacillus delbrueckii ssp. bulgaricus with post-acidification capacity and its influence on yogurt in storage

Yue

Wang

et al. 2022

Journal of Dairy Science

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In recent years, yogurt has been one of the most popular fermented dairy products and is sold worldwide. In this study, pH and titrated acid changes of 4 strains of Lactobacillus delbrueckii ssp. bulgaricus fermented milk during storage were detected. The difference between L. bulgaricus KLDS1.1011 and KLDS1.0207 was significant, with the latter exhibiting reduced acidity levels. Therefore, we determined the complete genome sequence of the 2 strains. Then the expression of specific genes and common genes related to glucose metabolism and proteolysis of L. bulgaricus KLDS1.1011 and KLDS1.0207 were detected by quantitative real-time reverse-transcription PCR. Analysis indicated that the key enzymes in glycometabolism and proteolysis of L. bulgaricus KLDS1.1011 were significantly different than those of L. bulgaricus KLDS1.0207. The contents of lactose and glucose decreased during storage of L. bulgaricus fermented milk, as determined by HPLC, and the contents of lactic acid and galactose increased, with L. bulgaricus KLDS1.1011 increasing less. With skim milk as a raw material, L. bulgaricus KLDS1.1011, KLDS1.0207, and Streptococcus thermophilus S1 were used as fermentation strains to yield yogurt at 42°C, and sensory evaluation was compared with yogurt fermented by commercial starter cultures. Yogurt from L. bulgaricus KLDS1.1011 was the highest-rated. Therefore, the study may provide guidelines for the development of yogurt starters.

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Probiotic Lactobacillus fermentum KU200060 isolated from watery kimchi and its application in probiotic yogurt for oral health

Cited by 37 publications

References 36 publications

Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi

Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi

Limosilactobacillus fermentum from buffalo milk is suitable for potential biotechnological process development and inhibits Helicobacter pylori in a gastric epithelial cell model

Analysis of the complete genome sequence of Lactobacillus delbrueckii ssp. bulgaricus with post-acidification capacity and its influence on yogurt in storage

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