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In vitro study of potentially probiotic lactic acid bacteria strains isolated from kimchi
- Ryu, Eun Hye, Chang, Hae Choon
- Annals of microbiology 2013 v.63 no.4 pp. 1387-1395
- Escherichia coli O157, Lactobacillus plantarum, Listeria monocytogenes, Pediococcus pentosaceus, Salmonella Typhi, Staphylococcus aureus, antibacterial properties, antibiotic resistance, bile, cell adhesion, hemolysis, in vitro studies, kimchi, lactic acid bacteria, pathogens, probiotics, risk
- The objective of the present study was to investigate lactic acid bacteria (LAB) isolated from kimchi for their potential probiotic use. Ten preselected LAB strains were evaluated for their functionality and safety. Examined characteristics included acid and bile tolerance, cell adhesion, antimicrobial activity against pathogens, hemolytic activity, undesirable biochemical characteristics, and antibiotic resistance. Results indicated that consumption of these 10 strains does not pose any health risk, as they were not hemolytic and exhibited no undesirable biochemical activity or antibiotic resistance. In particular, three strains, Lactobacillus plantarum NO1, Pediococcus pentosaceus MP1, and Lactobacillus plantarum AF1, showed high degrees of acid and bile tolerance, adherence to Caco-2 and HT-29 cells, and antimicrobial activity against four pathogens (Staphylococcus aureus, Escherichia coli O157:H7, Salmonella typhi, and Listeria monocytogenes). These results suggest that LAB strains from kimchi may have potential use as novel probiotics.