Probiotic Properties of Lactobacillus brevis KU200019 and Synergistic Activity with Fructooligosaccharides in Antagonistic Activity against Foodborne Pathogens

• Published in: Food science of animal resources 2020, 40(2), , pp.297-310
• Main Authors: Kariyawasam, Kariyawasam Majuwana Gamage Menaka Menike, Yang, Seo Jin, Lee, Na-Kyoung, Paik, Hyun-Dong
• Format: Article
• Language: English
• Subjects: 축산학
• ISSN: 2636-0772; 2636-0780
• DOI: 10.5851/kosfa.2020.e15

This study aims to evaluate the probiotic properties of KU200019 and the synergistic activity with prebiotics on antimicrobial activity, and the potential application as an adjunct culture in fermented dairy products. The commercial strain, ATCC 14869 was used as reference strain. KU200019 was showed higher viability in simulated gastric (99.38±0.21%) and bile (115.10±0.13%) conditions compared to reference strain. KU200019 exhibited antimicrobial activity against various foodborne pathogens. The supplementation of fructooligosaccharides (FOS) enhanced viability of lactic acid bacteria (>8 Log CFU/mL) and antioxidant activity [2,2-diphenyl-2-picrylhydrazyl radical assay (DPPH) assay, 31.23±1.14%; 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, 38.82±1.46%] in fermented skim milk during refrigerated storage. KU200019 was distinguished from the reference strain by its higher probiotic potential, antimicrobial activity, and higher antioxidant activity in fermented milk. Therefore, KU200019 with FOS was demonstrated promising properties for further application in fermented dairy products with enhanced safety and quality.