Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable

Lee, Kang Wook; Shim, Jae Min; Park, Seon-Kyung; Heo, Ho Jin; Kim, Hyun‐Jin; Ham, Kyung‐Sik; Kim, Jeong Hwan

doi:10.1016/j.lwt.2016.03.029

Cited by 103 publications

(78 citation statements)

References 31 publications

(39 reference statements)

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“…These Lactobacillus strains are more resistant to bile salts and enzymatic treatments than to low pH values, being consistent with the results of Lee et al . Several researchers have claimed that bile salt tolerance is related to BSH activity.…”

Section: Resultssupporting

confidence: 92%

“…Lactobacillus plantarum strain PF11 retained its viability after exposure to GIT conditions, supporting pervious findings that reported high resistance of Lactobacilli of human and animal origin in simulated gastrointestinal juices. 16 These Lactobacillus strains are more resistant to bile salts and enzymatic treatments than to low pH values, being consistent with the results of Lee et al 17 Several researchers have claimed that bile salt tolerance is related to BSH activity. In our study, most of the strains could not deconjugate bile salt, but were able to survive it.…”

Section: Resultssupporting

confidence: 87%

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Probiotic potential comparison of Lactobacillus strains isolated from Iranian traditional food products and human feces with standard probiotic strains

et al. 2019

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BACKGROUND Traditional fermented products are a rich source of microorganisms which may have remarkable probiotic properties even more significant than probiotic strains of human origin. In this study three Lactobacillus plantarum and one Lactobacillus fermentum strains, isolated from either Iranian traditionally fermented products or children's feces, identified with molecular methods and selected based on high acid resistance, were investigated for their probiotic properties in vitro and compared with standard probiotic strains of the species; L. plantarum ATCC 14917, L. fermentum PTCC 1744 and L. acidophilus ATCC 4356. RESULTS Most of the isolates showed a high survival rate under gastrointestinal tract conditions and L. plantarum strains displayed a moderate ability to adhere to human colon adenocarcinoma cell line, HT‐29. Neutralized cell free culture supernatants of L. plantarum strains were capable of inhibiting pathogens. Almost all of the strains were resistant to vancomycin and streptomycin and susceptible to other clinically relevant antibiotics. Isolated strains exhibited low to moderate autoaggregation (Auto‐A), co‐aggregation (Co‐A) and hydrophobicity, following a strain specific manner. None of the strains invaded into HT‐29 cells while strain PF11 could significantly decrease the number of adhering pathogenic bacteria. Most of the strains increased apoptosis of HT‐29 cells, though they had no effect on human umbilical vein endothelial cells (HUVECs). CONCLUSION Favorable probiotic properties of strains PL4 and PF11 along with their anticancer activity imply their potential for clinical or technological applications. However, further in vitro/in vivo investigations are recommended. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 87%

Probiotic potential comparison of Lactobacillus strains isolated from Iranian traditional food products and human feces with standard probiotic strains

et al. 2019

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“…Another common bacteria is Leuconostoc mesenteroides. Many studies have shown that Leuconostoc mesenteroides is the dominant strain in soybean paste, but at present, people mainly focus on Leuconostoc mesenteroides in kimchi and dairy products (Benkerroum, Misbah, Sandine, & Elaraki, 1993;Lee et al, 2016). The mechanism and existence of Leuconostoc mesenteroides in soybean paste have not yet been elaborated.…”

Section: Microbial Community Diversity In Da-jiangmentioning

confidence: 99%

Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da‐jiang

Zhang

Xie

et al. 2018

Journal of Food Science

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The study illustrated metaproteome of microbiota in traditional fermented soybean paste, da-jiang, by sodium dodecyl sulfonate-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). A method of extracting metaproteome from microbiota in da-jiang was attempted. The findings help to understand the fermentation of da-jiang and improve the quality and safety of da-jiang in fermented industry.

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“…Lately scientists are interested in isolation of novel potential probiotic bacteria from “wild” strains that are usually located in small local production areas or traditional products (Abushelaibi, Al‐Mahadin, El‐Tarabily, Shah, & Ayyash, ; García‐Hernández et al., ; Greppi et al., ; Lee et al., ; Plessas et al., ). According to Plessas et al.…”

Section: Introductionmentioning

confidence: 99%

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Τέρπου

Bosnea

Kanellaki

et al. 2018

Journal of Food Science

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The launch on market of novel foods developed by the incorporation of functional ingredients provides potential benefits to consumers' diet and new business opportunities for producers. Probiotic food products are one significant category of functional foods. Thus, this study focused on the development of a novel ready-to-use freeze-dried potential probiotic biocatalyst for functional white brined cheese production. The potential industrial application of such biocatalysts is highlighted by their incorporation as adjunct cultures that resulted in good-quality functional cheeses.

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Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable

Cited by 103 publications

References 31 publications

Probiotic potential comparison of Lactobacillus strains isolated from Iranian traditional food products and human feces with standard probiotic strains

Probiotic potential comparison of Lactobacillus strains isolated from Iranian traditional food products and human feces with standard probiotic strains

Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da‐jiang

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

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