Functional properties of Lactobacillus strains isolated from kimchi

Lee, Hee Jae; Yoon, Hongsup; Ji, Yosep; Kim, Hannah; Park, Hyunjoon; Lee, Jieun; Shin, Heuyn‐Kil; Holzapfel, Wilhelm H.

doi:10.1016/j.ijfoodmicro.2010.12.003

Cited by 180 publications

(95 citation statements)

References 19 publications

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“…Numerous studies have provided evidence that kimchi contains many beneficial probiotics, including that from LAB species. [43][44][45][46][47] In accordance with this, L. plantarum LG42 isolated from gajami-sikhae showed probiotic effects including anti-obesity properties. 7,11) A strain of L. sakei isolated from another food had been evaluated for its probiotic potential such as gastric resistance, survival, and bacteriocin production in the presence of bile salts and commercial prebiotics, and reducing the adhesion of Listeria monocytogenes to intestinal epithelial cells.…”

Section: Discussionsupporting

confidence: 65%

Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food,gajami-sikhae

Kim

Turner

et al. 2014

Bioscience, Biotechnology, and Biochemistry

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Section: Discussionsupporting

confidence: 65%

Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food,gajami-sikhae

Kim

Turner

et al. 2014

Bioscience, Biotechnology, and Biochemistry

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“…became predominant with the pH value gradually falling to 4.0 (Mheen & Kwon 1984). Several research groups have successively isolated some LAB which can produce bacteriocin (Deraz et al 2005;Todorov & Dicks 2009;Lee et al 2011). In this study, 119 LAB were isolated from traditional Chinese pickle.…”

Section: Discussionmentioning

confidence: 92%

“…These acids not only play an important role in the taste and aroma of the product but also lower the product's pH, which is one of the key factors to ensure quality and safety. It has been reported that many LAB can produce bacteriocins which are active against closely related species ( Lee et al 2011).…”

mentioning

confidence: 99%

Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from Chinese pickle

et al. 2014

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119 strains of lactic acid bacteria from Chinese pickle were tested for production of antimicrobial compounds (bacteriocins). Among them, strain C8 showed strongly antibacterial activity against Staphylococcus aureus ATCC 6538 and Escherichia coli ATCC 8739. Strain C8 was identified as Lactobacillus plantarum based on phenotypical, physiological tests and 16S rDNA identification. The antibacterial substance produced by strain C8 was sensitive to protease but not affected by lipase and amylase and designated as bacteriocin C8. Bacteriocin was purified by salting-out, dialysis and Sephadex G50 column chromatography. Based on SDS-PAGE, bacteriocin C8 was 16.5 kDa in size, which was different from that of other bacteriocins and it might be a novel bacteriocin. Bacteriocin C8 showed a wide range of antimicrobial activity especially as it inhibited some Gram-negative bacteria. This bacteriocin was heat resistant (20 min at 121°C) and stable in the pH range of 3 to 6.

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“…The cell surface hydrophobicity assay was conducted according to the method described by Lee et al [7], with slight modifications. Briefly, freshly prepared cells were centrifuged at 8,000 rpm for 10 min.…”

Section: Evaluation Of Cell Surface Hydrophobicity Level Of L Plantarummentioning

confidence: 99%

Enhancing Nutritional Quality of Silage by Fermentation with Lactobacillus plantarum

Arasu¹,

Jung²,

Kim³

et al. 2014

Indian J Microbiol

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The present study was aimed to investigate the nutritive profiles, microbial counts and fermentation metabolites in rye, Italian rye-grass (IRG) and barley supplemented with Lactobacillus plantarum under the field condition, and its probiotic properties. After preparation of silage, the content of crude protein (CP), crude ash, acid detergent fiber (ADF), and neutral detergent fiber (NDF), microbes such as lactic acid bacteria (LAB), yeast and fungi counts, and fermentation metabolites lactic acid, acetic acid and butyric acid was assessed. Results indicated that the content of ADF and NDF were significantly varied between rye, IRG and barley mediated silages. The content of CP was increased in L. plantarum supplemented with IRG, but slightly decreased in rye and barley mediated silages. The maximum LAB count was recorded at 53.10 9 10 7 cfu/g in rye, 16.18 9 10 7 cfu/g in IRG and 2.63 9 10 7 cfu/g in barley silages respectively. A considerable number of the yeasts were observed in the IRG silages than the rye silages (P \ 0.05). The amount of lactic acid production is higher in L. plantarum supplemented silages as compared with control samples (P \ 0.05). It was confirmed that higher amount of lactic acid produced only due to more number of LAB found in the silages. L. plantarum was able to survive at low pH and bile salt and the duodenum passage with the highest percentage of hydrophobicity. Furthermore, the strain was sensitive towards the antibiotics commonly used to maintain the microbes in food industrial setups. In conclusion, supplementation of L. plantarum is most beneficial in rye, IRG and barley silage preparations and probiotic characteristics of L. plantarum was an intrinsic feature for the application in the preparation of animal feeds and functional foods.

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Functional properties of Lactobacillus strains isolated from kimchi

Cited by 180 publications

References 19 publications

Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food,gajami-sikhae

Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food,gajami-sikhae

Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from Chinese pickle

Enhancing Nutritional Quality of Silage by Fermentation with Lactobacillus plantarum

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