Journal
ANNALS OF MICROBIOLOGY
Volume 63, Issue 4, Pages 1387-1395Publisher
SPRINGER
DOI: 10.1007/s13213-013-0599-8
Keywords
Kimchi; Lactic acid bacteria; Safe and functional properties (in vitro); Probiotic
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Funding
- Technology Development Program for Food, Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea
- Institute of Planning & Evaluation for Technology in Food, Agriculture, Forestry & Fisheries (iPET), Republic of Korea [310014033SB010] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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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.
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