In vitro Evaluation of Probiotic Lactic Acid Bacteria Isolated from Dairy and Non-dairy Environments

Four strains and 2 strains of lactic acid bacteria (LAB) were isolated from the commercial yogurt and kimchi products in Korea, respectively. Based on the 16S rRNA sequencing data, strain A from a drink-type yogurt manufactured by dairy company S, was a Gram-positive, rod-shaped Lactobacillus helvet...

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Published in:Food science and biotechnology 2010, 19(1), , pp.19-25
Main Authors: Song, T.S., Yonsei University, Wonju, Republic of Korea, Kim, J.Y., Yonsei University, Wonju, Republic of Korea, Kim, K.H., Yonsei University, Wonju, Republic of Korea, Jung, B.M., RnD Center Maeil Dairies Co., Ltd., Pyungtaek, Republic of Korea, Yun, S.S., RnD Center Maeil Dairies Co., Ltd., Pyungtaek, Republic of Korea, Yoon, S.S., Yonsei University, Wonju, Republic of Korea
Format: Article
Language:English
Subjects:
adherence
BACTERIAS ACIDOLACTICAS
BACTERIE LACTIQUE
Caco-2 cell
Chemistry
Chemistry and Materials Science
Food Science
IDENTIFICACION
IDENTIFICATION
LACTIC ACID BACTERIA
Nutrition
PROBIOTICOS
PROBIOTICS
PROBIOTIQUE
Research Article
Staphylococcus aureus
식품과학
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Summary:Four strains and 2 strains of lactic acid bacteria (LAB) were isolated from the commercial yogurt and kimchi products in Korea, respectively. Based on the 16S rRNA sequencing data, strain A from a drink-type yogurt manufactured by dairy company S, was a Gram-positive, rod-shaped Lactobacillus helveticus, and both strain B (company N) and D (company H) were identified as L. casei ssp. casei, and strain C (company L) as L. paracasei. None of yogurt strain B and D was recovered from the samples exposed to the simulated gastric juice, pH 2.0 for 1.5 hr. Of the 6 isolates tested, strain YS93 from kimchi was the most resistant to acidic condition using the simulated gastric juice, pH 2.0. Moreover, it was shown that 2 kimchi isolates and yogurt strain D produced antibacterial substances, probably bacteriocin-like peptide, which was inhibitory against Staphylococcus aureus as an indicator. In an adhesion assay using a Caco-2 cell, the adherence activity of kimchi strains YS29 and YS93 was significantly higher than those of 4 yogurt starter strains tested.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-010-0003-4