Biochemical and Molecular Identification of Antibacterial Lactic Acid Bacteria Isolated from Kimchi

김수영,; 김종두,; 손지수,; 이시경,; 박갑주,; 박명수,

doi:10.9721/kjfst.2011.43.4.446

Cited by 18 publications

(4 citation statements)

References 18 publications

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“…In addition to their flavor-enhancing qualities, the fermenting bacteria in these foods are thought to help in food preservation (Cheigh et al 1994). Recently, selected fermenting bacteria were reported to produce industrially important compounds including fibrinolytic enzymes such as nattokinase for alleviation of thrombosis (Kim et al 1996;Choi et al 2009) and novel bacteriocins as natural food preservatives (Kim et al 2011a), indicating that fermenting bacteria may be beneficial for host functions of Korean fermented foods (Choi et al 2000;Ko and Ahn 2000;Lee and Paik 2001).…”

Section: Introductionmentioning

confidence: 99%

Diversity and community analysis of fermenting bacteria isolated from eight major Korean fermented foods using arbitrary-primed PCR and 16S rRNA gene sequencing

Lee

Ahn

Hong

et al. 2015

J Korean Soc Appl Biol Chem

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Korean fermented foods are known to be beneficial for human health. Bacterial community studies have been conducted to figure out what roles the bacteria used to ferment these foods play in food fermentation. The metagenomic approach identifies both culturable and unculturable bacterial compositions, but this technique is limited in its ability to accurately determine the bacterial species from short 16S rRNA PCR products. In this study, we revisited the culture-dependent method using a relatively large number of bacterial isolates in an attempt to overcome the problem of bacterial identification, accepting that the unculturable bacterial population in each fermented food would be undetectable. Eight Korean fermented foods including kimchi, jeotgal, and meju were collected, and 1589 fermenting bacterial strains were randomly isolated. Bacteria were grouped by banding pattern using arbitraryprimed (AP) PCR prior to bacterial identification and sorted into 219 groups; 351 strains were not grouped because there was no identical AP-PCR band pattern. 16S rRNA sequence analysis identified the bacterial compositions of the fermented foods. As dominant genera, Lactobacillus and Leuconostoc strains were detected in four kimchi samples, Staphylococcus in three jeotgal samples, and Enterococcus and Bacillus in the meju sample. Interestingly, S. Equorum was most dominant in saeu-jeotgal, indicating that it is halophilic and may enhance the fermentation flavor. Further comparative analysis of this study with previous metagenomic results revealed that bacterial communities in fermented foods are highly similar at the genus level but often differ at the species level. This bacterial community study is useful for understanding the roles and functional properties of fermenting bacteria in the fermentation process of Korean fermented foods.

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Section: Introductionmentioning

confidence: 99%

Diversity and community analysis of fermenting bacteria isolated from eight major Korean fermented foods using arbitrary-primed PCR and 16S rRNA gene sequencing

Lee

Ahn

Hong

et al. 2015

J Korean Soc Appl Biol Chem

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“…프로바이오틱스에 많이 이용되고 있고, 이에 대한 균종들은 항균활 성, 항암효과, 영양흡수 증진, 면역력 강화, 활성산소 소거 등 인체 에 유익한 작용을 하는 것으로 보고되었다 (Kim et al, 2009;Kim et al, 2011;Goldin and Gorbach, 1980;Cho and Oh, 2010; Chae et al, 1998;Diao et al, 2014;Cheon et al, 2006…”

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The Quality Properties of Pork Loin Marinated in Various Dairy Products

Lee¹,

Park²,

Lee³

et al. 2019

Curr. Top. Lact. Acid Bact. Probiotics

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Lactic acid bacteria (LAB) and probiotics have mostly consumed as dairy products such as city milk, fermented drinking yogurt and stirred yogurt, and LAB and probiotics have become popular to contribute to the flavor, taste, or preservation of food. In this study the effects of various milk products on the physicochemical properties of pork loin were determined. Pork loin samples were marinated in city milk, drinking yogurt and stirred yogurt for 24 hours, and were compared with the raw pork loin (control). Proximate, pH, color, shear force, electronic nose, and sensory evaluation were investigated quality properties of pork loin. The pre-and post-cooking pH was lowest in pork loin marinated in stirred yogurt(p<0.05). The pre-cooking lightness was significantly higher in pork loin marinated in city milk(p<0.05). The redness of pork loin marinated in stirred yogurt and drinking yogurt were significantly higher(p<0.05), but the shear force of pork loin marinated in stirred yogurt was significantly lower(P<0.05). The sensory evaluation of pork loin marinated in stirred yogurt were the highest(p<0.05). These results showed that various milk product marinating could be used to improve the quality characteristics and flavor of pork loin.

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“…스의 활성에 대한 연구에 의하면 항균활성 [11], 항암효과 [5], 숙주의 영양흡수 증진 [2], 면역력 강화 [1], 활성산소 소거 [14] 등 다양한 생리 활성을 가지고 있는 것으로 보고 되었다. 또한, 프로바이오틱스를 구성하는 다양한 성분에 의한 생리활성 연 구가 진행되고 있으며, 대표적으로 유산균의 세포벽을 구성하 는 polysaccharide moiety 및 muramic acid와 배양산물이 항 암 효과를 가진다는 사실이 in vivo 모델을 통해 보고 되기도 하였다 [13,22].…”

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The Anti-inflammatory Effects of Probiotic-produced Exopolysaccharide

이승훈¹,

권민정²,

강형택³

et al. 2015

Journal of Life Science

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The present study isolated seven different kinds of probiotics from various food sources and identified them with Bacillus sp. and Lactobacillus sp. by 16S rDNA sequencing. Their supernatants were prepared after a 24 hr culture, and their effects on nitric oxide (NO) production in mouse RAW 264.7 cells were investigated. Among the treated samples, the culture supernatants of two strains (Bacillus sp. FG-1 and Lactobacillus sp. FG-6) significantly decreased NO production in LPS-activated RAW 264.7 cells. Moreover, they dramatically reduced the expression of pro-inflammatory genes such as COX-2, iNOS, and TNF-α. To examine whether exopolysaccharide (EPS) is responsible for the anti-inflammatory effects of probiotics, EPS was purified from the culture supernatants of Bacillus sp. FG-1 and Lactobacillus sp. FG-6 strains. The EPS treatment produced by FG-1 and FG-6 strains decreased NO production in a dose-dependent manner in LPS-stimulated RAW 264.7 cells without affecting cell viability, while also reducing pro-inflammatory gene expression. Overall, these results suggest that EPS might be one of the key molecules responsible for the anti-inflammatory effects of probiotics.Key words : Anti-inflammation, exopolysaccharide, probiotics, RAW 264.7 cell, 16S rDNA *Corresponding author *Tel : +82-54-820-5798, Fax : +82-54-820-7705 *E-mail : jsk@anu.ac.kr This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Biochemical and Molecular Identification of Antibacterial Lactic Acid Bacteria Isolated from Kimchi

Cited by 18 publications

References 18 publications

Diversity and community analysis of fermenting bacteria isolated from eight major Korean fermented foods using arbitrary-primed PCR and 16S rRNA gene sequencing

Diversity and community analysis of fermenting bacteria isolated from eight major Korean fermented foods using arbitrary-primed PCR and 16S rRNA gene sequencing

The Quality Properties of Pork Loin Marinated in Various Dairy Products

The Anti-inflammatory Effects of Probiotic-produced Exopolysaccharide

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