Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 96, Issue 2, Pages 593-601Publisher
WILEY
DOI: 10.1002/jsfa.7128
Keywords
LAB; Italian ryegrass; P. pentosaceus KCC-23; antifungal; probiotic; antioxidant
Funding
- Cooperative Research Program for Agriculture Science & Technology Development (Project title: Isolation of lactic acid bacteria for manufacture of high quality silage and development of those utilization technologies) [PJ00850201]
- Rural Development Administration
- National Institute of Animal Science
- Republic of Korea
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BACKGROUNDLactic acid bacteria (LAB) are important for the processing of various food products. Although genetically modified organisms have contributed to improvements in various food products, there are some limitations. Thus, the discovery of wild strains from natural sources must be considered as the most suitable approach for identifying new LAB. Therefore, we planned to isolate and characterise the LAB from Italian ryegrass forage and evaluate their biological potential. RESULTSA total of 28 strains were isolated and screened for their anti-fungal and probiotic properties. A single strain was selected due to its antifungal and probiotic efficiency. The strain was identified as Pediococcus pentosaceusKCC-23. The strain KCC-23 showed effective inhibition against Aspergillus fumigatus, Pencillium chrysogenum, Pencillium roqueforti, Botrytis elliptica and Fusarium oxysporum. Further, it survived low pH, and the presence of bile salts and gastric juice. It exhibited significant aggregation and hydrophobicity properties. The KCC-23 effectively assimilated cholesterol and had the ability to utilise pre-biotics such as raffinose and inulin. Finally, KCC-23 exhibited significant free radical scavenging activity. CONCLUSIONP. pentosaceusKCC-23 showed effective anti-fungal, probiotic and anti-oxidant properties and would be a promising isolate for exploitation in the formulation of food for ruminants and humans. (c) 2015 Society of Chemical Industry
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