Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food

Abstract

This study aimed to evaluate the safety (hemolysis and enzyme activity), probiotic properties (gastrointestinal tract tolerance, adhesion, hydrophobicity, and auto‐aggregation), and functional characteristics (antimicrobial, antioxidant, and β ‐galactosidase activities) of lactic acid bacteria (LAB), isolated from kimchi, in order to select a multifunctional LAB strain for starter culture in fermented food. The five isolated strains included Lactobacillus plantarum WiKim83, L . plantarum WiKim84, Pediococcus pentosaceus WiKim85, P . pentosaceus WiKim86, and L . plantarum WiKim87, as identified by 16S rRNA gene sequence analysis; they were confirmed to be nonhemolytic and not able to produce β ‐glucuronidase, a carcinogenic enzyme. Probiotic properties of the five LAB strains were evaluated relative to those of commercial Lactobacillus rhamnosus GG, and results revealed probiotic potential of three strains ( L . plantarum WiKim83, L . plantarum WiKim84, and L . plantarum WiKim87) to be superior. L . plantarum WiKim84 showed high antimicrobial activity against pathogens, and L . plantarum WiKim83 exhibited the highest antioxidant and β ‐galactosidase activities. Based on the probiotic and functional properties, the main characteristics of each strain were highlighted and two of them, L . plantarum WiKim83 and L . plantarum WiKim87, were selected as the most potent by principal component analysis. These strains showed antimicrobial, β ‐galactosidase, and antioxidant activities, which recommend their suitability as starter culture in various fermented foods.

Unraveling the probiotic efficiency of bacterium Pediococcus pentosaceus OBK05 isolated from buttermilk: An in vitro study for cholesterol assimilation potential and antibiotic resistance status

“…All the four isolates including standard probiotic strain resisted 0.5% ox-bile, while, OBK05 showed a significant ( p <0.05) difference in tolerance (6.97 and 6.35 CFU/mL) with other isolates at 2 and 4 h ( Table 2 ). The obtained results are in accordance with previous studies where the probiotic strains isolated from rumen liquor showed similar viability [ 38 ], and Lactobacillus strains isolated from kimchi showed similar viability in bile salts [ 39 ]. The obtained results suggested OBK05 as the most promising strain to tolerate low pH and high bile concentration compared to other LAB isolates.…”

“…The obtained values are higher than the previous reports where the probiotic P . pentosaceus Wikim 85 and Wikim 86 showed 32% and 29% antioxidant activity, respectively [ 39 ]. The present findings are in agreement with [ 33 ] and [ 3 ].…”

Probiotic and Antifungal Attributes of Levilactobacillus brevis MYSN105, Isolated From an Indian Traditional Fermented Food Pozha

“…The adhesion results on Caco-2 and HT-29 cells demonstrated the potent adhesion capacity of L. brevis MYSN105 to the gastrointestinal tract. Previous reports have shown that adhesion of Bifidobacterium and Lactobacillus strains to intestinal mucus plays an important role in Enteropathogen exclusion ( Collabo et al, 2005 ; Jung et al, 2019 ). Therefore, the antimicrobial activity exhibited by L. brevis MYSN105 provides a competitive inhibition of pathogenic microbes in the colonic environment.…”

“…The genomic finding suggests that understanding the functional and genetic characteristics could provide new insights into applications in gut health and animal feed additives ( Heo et al, 2018 ). These attributes make L. brevis MYSN105 an attractive probiotic candidate ( Jung et al, 2019 ) for industrial applications.…”

The In Vitro Analysis of Prebiotics to Be Used as a Component of a Synbiotic Preparation

“…Independently of the carbon source, common activities of enzymes were observed for Lactobacillus spp., such as β-galactosidase being responsible for lactose hydrolysis, β-glucosidase impacting the ability of Lactobacillus spp. to endure higher temperatures and breaking glycosidic bonds, acid phosphatase helping to obtain energy from phosphates, or naphthol-AS-BI-phosphohydrolase being responsible for alkaloids, nucleotides, and proteins dephosphorylation [43][44][45][46][47]. In addition to that, all of the strains lack the activity of potentially harmful enzymes, like β-glucuronidase-which is associated with toxic, mutagenic, and carcinogenic potential-as well as chymotrypsin, which is associated with GIT diseases [47,48].…”