Probiotic lactic acid bacteria isolated from traditional Korean fermented foods based on β-glucosidase activity.
Journal:
Food science and biotechnology
Published Date:
Nov 14, 2017
Abstract
This study was designed to isolate lactic acid bacteria (LAB) with β-glucosidase activity and probiotic properties from Korean fermented foods. Among nine isolates, four LAB strains had excellent survival rates at pH 2.5 with 0.3% (w/v) pepsin for 3 h and 0.3% (w/v) oxgall for 24 h. Four LAB strains did not produce β-glucuronidase and showed adhesion ability to HT-29 cells that was superior to that shown by the reference strain GG. All four strains were sensitive to ampicillin, tetracycline, chloramphenicol, and doxycycline. These strains were identified as H40, FI10604, . FI10700, and . FI10842 by 16S rRNA gene sequence, respectively. It was found that . FI10842 produced the highest β-glucosidase activity (49.10 mU/mL). These results indicate that the four LAB strains could be used as potential probiotic. Especially . FI10842 could be used as a starter culture for fermentation.
Authors
Keywords
No keywords available for this article.