کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4563520 1628526 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable
ترجمه فارسی عنوان
جداسازی باکتری های اسید لاکتیک با پتانسیل های پروبیوتیک از کیمچی، سبزیجات سنتی کره ای
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Four lactic acid bacteria strains were isolated from kimchi.
• Probiotic properties of 4 isolates were evaluated.
• Lactobacillus plantarum C182 showed strong resistance against low pH and bile salts.
• Three Leuconostoc strains possessed high adhesion capacities to HT-29 cells.
• Leuconostoc mesenteroides F27 and Lb. plantarum C182 can be used as potential probiotics.

Three Leuconostoc mesenteroides and a Lactobacillus plantarum strains were isolated from kimchi based on their acid and bile salts tolerances and bile salt hydrolase activities. They also possess β-galactosidase (β-Gal) and β-glucosidase (β-Glu) activities. When exposed to pH 3.0 for 3 h, Lb. plantarum C182 showed the highest survival ratio (52.50%). Lb. plantarum C182 was also the most resistant against 0.3% bile salts (58.53%) followed by Leu. mesenteroides C10 (42.85%), F27 (41.17%) and C4 (30.41%). All strains were sensitive to ampicillin, chloramphenicol, cyclohexamide, erythromycin, neomycin, streptomycin, tetracycline, and rifampicin, but resistant to vancomycin. Three Leuconostoc strains adhered to HT-29 cells (16.3–29.6 CFU/cell) better or similar with Lb. rhamnosus GG (17.1 ± 0.6 CFU/cell). These results indicate that 4 strains might be useful as probiotics.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 71, September 2016, Pages 130–137
نویسندگان
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