Selection of Probiotic Bacteria from Yulmoo Kimchi Using a Stimulated Human Intestinal Model System

강미란,; 김다람,; 김태운,; 박성희,; 김현주,; 장자영,; 한응수,

doi:10.3746/jkfn.2012.41.3.396

Journal of the Korean Society of Food Science and Nutrition

2012

DOI: 10.3746/jkfn.2012.41.3.396

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Selection of Probiotic Bacteria from Yulmoo Kimchi Using a Stimulated Human Intestinal Model System

강미란 강미란¹,

김다람 김다람²,

김태운 김태운³

et al.

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Cited by 4 publications

References 9 publications

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Antibacterial activity of lactic acid bacteria isolated from traditional fermented foods and development of a starter for fermented milk

Park¹,

Moon²,

Oh³

et al. 2013

Korean Journal of Food Preservation

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This study was conducted to investigate the antibacterial activity of lactic acid bacteria isolated from traditional fermented foods and to develop a new starter for fermented milk. The isolates were identified using 16S rDNA sequencing and named Lactobacillus plantarum A, Leuconostoc lactis B and L. acidophilus C. The activity of these strains to inhibit the growth of food-borne human pathogens (Escherichia coli NCTC 12923, Salmonella Typhimurium NCTC 12023, Listeria monocytogenes NCTC 11994) was measured using the paper disc method. All these strains showed strong antibacterial activity against Li. monocytogenes NCTC 11994. The experiment groups were the fermented milks with these strains, and the control group was the fermented milk with the commercial starter (ABT 5). The change of pH, acidity and viable cell counts were measured during their aging time. All the experiment groups showed a significant difference in their aging times compared to the control group. However, the sensory test showed that the experiment groups can be used as useful starters for fermented milk. This result suggests that L. plantarum A, Leu. lactis B and L. acidophilus C have the potential to be developed as new starters for fermented milk.

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Antibacterial activity of lactic acid bacteria isolated from traditional fermented foods and development of a starter for fermented milk

Park¹,

Moon²,

Oh³

et al. 2013

Korean Journal of Food Preservation

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Antioxidant Activity and Other Characteristics of Lactic Acid Bacteria Isolated from Korean Traditional Sweet Potato Stalk Kimchi

Park,

Moon,

Zhang

et al. 2024

Foods

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The aim of this study was to examine the biological activity and probiotic properties of lactic acid bacteria (LAB) isolated from sweet potato stalk kimchi (SPK). Various LAB and Bacillus spp. are active in the early stages of the fermentation of kimchi made from sweet potato stalk. Four strains of LAB were identified, including SPK2 (Levilactobacillus brevis ATCC 14869), SPK3 (Latilactobacillus sakei NBRC 15893), SPK8 and SPK9 (Leuconostoc mesenteroides subsp. dextranicum NCFB 529). SPK2, SPK3, SPK8, and SPK9 showed 64.64–94.23% bile acid resistance and 78.66–82.61% pH resistance. We identified over 106 CFU/mL after heat treatment at 75 °C. Four strains showed high antimicrobial activity to Escherichia coli and Salmonella Typhimurium with a clear zone of >11 mm. SPK2 had the highest antioxidative potentials, higher than the other three bacteria, with 44.96 μg of gallic acid equivalent/mg and 63.57% DPPH scavenging activity. These results demonstrate that the four strains isolated from sweet potato kimchi stalk show potential as probiotics with excellent antibacterial effects and may be useful in developing health-promoting products.

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In Vitro Probiotic Evaluation and Anti-Adipogenic Effect of Lactic Acid Bacteria Isolated from Kimchi

Choi¹,

Jung²

2022

Curr. Top. Lact. Acid Bact. Probiotics

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In this study, probiotic properties such as acid resistance, bile tolerance, intestinal adhesion and fat accumulation inhibition of lactic acid bacteria isolated from kimchi were investigated in order to develop probiotics effective anti-adipogenic effects. Among the 120 types of lactic acid bacteria isolated from kimchi, 42 types of lactic acid bacteria being to acid resistance, 35 types of lactic acid bacteria being to bile resistance, and 24 types of lactic acid bacteria being to both acid resistance and bile resistance were selected. These 24 types were tested for the intestinal adhesion ability which is an essential factor of probiotics' function and L. rhamnosus GG was used as a positive control in this test. 10 types of lactic acid bacteria having the intestinal adhesion ability were selected. The selected 10 types of lactic acid bacteria were treated in 3T3-L1 cells and intracellular fat was stained with Oil Red O reagent to measure fat accumulation. As a result, in the group treated with lactic acid bacteria OS-15, 48, 102 and 120, fat accumulation was significantly decreased compared with the non-treated group. And the strain OS-48 showed the greatest inhibitory effect on fat accumulation. The lactic acid bacterium OS-48 was identified as Lactiplantibacillus plantarum by analysis based on 16S rRNA sequencing and was named Lactiplantibacillus plantarum OS-48. Therefore, based on the results of this study, L. plantarum OS-48 is expected to be very useful as probiotics with anti-obesity effect in the food industry such as fermented food and functional food.

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Selection of Probiotic Bacteria from Yulmoo Kimchi Using a Stimulated Human Intestinal Model System

Cited by 4 publications

References 9 publications

Antibacterial activity of lactic acid bacteria isolated from traditional fermented foods and development of a starter for fermented milk

Antibacterial activity of lactic acid bacteria isolated from traditional fermented foods and development of a starter for fermented milk

Antioxidant Activity and Other Characteristics of Lactic Acid Bacteria Isolated from Korean Traditional Sweet Potato Stalk Kimchi

In Vitro Probiotic Evaluation and Anti-Adipogenic Effect of Lactic Acid Bacteria Isolated from Kimchi

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