Probiotic properties of Pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food

Lee, Kang Wook; Park, Ji Yeong; Deok, Hyun; Jeong, Ji Hee; Jin, Dong; Heo, Ho Jin; Kim, Jeong Hwan

doi:10.1016/j.anaerobe.2014.06.013

Cited by 64 publications

(69 citation statements)

References 39 publications

(53 reference statements)

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“…The observation of survival ability of LAB isolates to bile salt showed that the survival rate of all LAB isolates were above 90% (Table 2 and 3). These results were better than previous study by Lee et al (2014) that reported survival rate of P. pentosaceus F66 was 26.6% at 0.3% bile salt condition after 2 h incubation and Jannah et al (2014) reported that CCM011, CSP004, and CVM002 isolates could not grow at 0.3% bile salt condition after 5 h incubation. The LAB isolates are resistant to bile salts because of their ability to detoxify the conjugated bile acids into deconjugated bile acid by the activities of bile salt hydrolases (BSH).…”

Section: Lab Isolatescontrasting

confidence: 80%

“…Exploration of LAB strains as probiotic has been carried out in previous studies by isolation and screening using in vitro methods (Babot et al, 2014;Jannah et. al., 2014;Lee et al, 2014). In vitro assays are very important to assess the safety of probiotic strains, beside that the in vitro data can be information about the advantages of strains as a probiotic candidate (FAO/WHO, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Selection of Lactic Acid Bacteria as Probiotic Candidate for Chicken

Hamida

Wiryawan

Meryandini

2015

Med Pet

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Lactic acid bacteria (LAB) regarded as safe microorganisms; they can naturally live in gastrointestinal tract, so appropriately used as a probiotic for chicken. This study aimed to select six isolates of LAB (E1223, E3, E4, E5, E7, and E8) to obtain the isolates potentially as probiotic candidate for chicken. The six isolates were derived from spontaneous fermented corn obtained from Laboratory of Animal Biotechnology and Biomedical, PPSHB, Bogor Agricultural University, Indonesia. LAB isolates were tested their susceptibility to antibiotics (bambermycin, erythromycin, chloramphenicol, and tetracycline) then were examined in vitro for their tolerance to gastrointestinal pH (2, 3, 4, and 7.2) and 0.5% bile salt condition, antimicrobial activity against Salmonella enteritidis and Enterococcus casseliflavus, and ability to adhere to chicken ileal cells. The results showed the isolates E5, E7, and E8 were sensitive to tetracycline and chloramphenicol, they could survive at pH 2, 3, 4, and 7.2, could survive at 0.5% bile salts, produced antimicrobial activity, and able to adhere to ileal cells (9.40±0.00 Log CFU/cm 2 of E8) and were significantly (P<0.05) higher than those of control (5.30±0.14 Log CFU/cm 2 ). In conclusion, this study showed that isolate E8 had better potential compared to isolates E5 and E7 in most in vitro assays as a probiotic candidate for chicken. E5, E7, and E8 were closely related with Pediococcus pentosaceus based on 16S rRNA gene. Key words: LAB, probiotic, chicken, in vitro ABSTRAKBakteri asam laktat (BAL) dianggap sebagai mikroorganisme aman, dapat hidup di dalam saluran pencernaan, sehingga tepat digunakan sebagai mikroorganisme probiotik untuk ayam. Penelitian ini bertujuan menyeleksi secara in vitro enam isolat BAL (E1223, E3, E4, E5, E7, E8) untuk memperoleh BAL berpotensi sebagai kandidat probiotik ayam. Enam isolat berasal dari jagung fermentasi yang diperoleh dari Laboratorium Bioteknologi Hewan dan Biomedis, PPSHB, Institut Pertanian Bogor, Indonesia. Isolat BAL diuji sensitifitasnya terhadap antibiotik (bambermisin, eritromisin, kloramfenikol, dan tetrasiklin) lalu diuji secara in vitro ketahanannya terhadap pH saluran pencernaan (2; 3; 4; dan 7,2) dan 0,5% garam empedu, aktivitas antimikroba terhadap Salmonella enteritidis dan Enterococcus casseliflavus, dan kemampuan menempel pada ileum ayam. Hasil penelitian menunjukkan bahwa isolat E5, E7, dan E8 sensitif terhadap tetrasiklin dan kloramfenikol, toleran pada pH pencernaan dan garam empedu, menghasilkan aktivitas antimikrob, dan mampu menempel pada ileum ayam (sel isolat E8 yang menempel sebesar 9,40±0,00 Log CFU/cm 2 ) signifikan (P<0,05) lebih tinggi dibandingkan dengan kontrol (5,30±0,14 Log CFU/cm 2 ). Kesimpulan penelitian ini menunjukkan bahwa isolat E8 memiliki potensi lebih baik daripada isolat E5 dan E7 di sebagian besar uji in vitro sebagai kandidat probiotik ayam. Isolat E5, E7, dan E8 memiliki homologi 99% dengan Pediococcus pentosaceus berdasarkan gen 16S rRNA.

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Section: Lab Isolatescontrasting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Selection of Lactic Acid Bacteria as Probiotic Candidate for Chicken

Hamida

Wiryawan

Meryandini

2015

Med Pet

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“…Antibiotic susceptibilities for DGK-17 were tested by agar overlay diffusion methodology (Lee et al, 2014). DGK-17 well grown culture (10 8 CFU/ml) was spreaded onto the MRS agar plate and discs containing specific antibiotics concentration were placed, further it was incubated overnight at 37 C for 24 h and diameters of zones inhibition were measured.…”

Section: Antibiotic Susceptibility Testmentioning

confidence: 99%

Probiotic potential of nutritionally improved Lactobacillus plantarum DGK-17 isolated from Kimchi – A traditional Korean fermented food

Khan

Kang

2016

Food Control

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“…P. acidilactici growth was obviously higher than that of the other strains. This might be because P. acidilactici efficiently hydrolyzes this oligosaccharide and assimilate xylose (22)(23)(24), the main component contained in basil polysaccharide as carbon source. Both E. coli and Salmonella spp.…”

Section: Effect Of Crude Basil Oligosaccharide On Growth Of Tested Bamentioning

confidence: 99%

Prebiotic properties of crude oligosaccharide prepared from enzymatic hydrolysis of basil seed gum

Wongputtisin

Khanongnuch

2015

Food Sci Biotechnol

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Probiotic properties of Pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food

Cited by 64 publications

References 39 publications

Selection of Lactic Acid Bacteria as Probiotic Candidate for Chicken

Selection of Lactic Acid Bacteria as Probiotic Candidate for Chicken

Probiotic potential of nutritionally improved Lactobacillus plantarum DGK-17 isolated from Kimchi – A traditional Korean fermented food

Prebiotic properties of crude oligosaccharide prepared from enzymatic hydrolysis of basil seed gum

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