Assessment of characteristics and functional properties of Lactobacillus species isolated from kimchi for dairy use

Korean Journal for Food Science of Animal Resources

Volumn 35, Issue 3, 2015, Pages 339-349

  Baick, Seung Chun ^b   Kim, Cheol Hyun ^a  

^a Dankook University   (South Korea)

^b R and D Center Seoul Dairy Co ^*  (South Korea)

Author keywords

Acid and bile tolerance; Kimchi; Lactobacillus species; Yogurt; galactosidase activity

Indexed keywords

EID: 84941651902     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2015.35.3.339     Document Type: Article

References (32)

1. Alakomi, H. L., Skytta, E., Saarela, M., Mattila-Sandholm, T., Latva-Kala, K., and Helander, I. M. (2000) Lactic acid permeabilizes Gram-negative bacteria by disrupting the outer membrane. Appl. Environ.Microbiol. 66, 2001-2005.
2. Albano, H., Oliveira, M., Aroso, R., Cubero, N., Hogg, T., and Teixeira, P. (2007) Antilisterial activity of lactic acid bacteria isolated from ''Alherias" traditional Portuguese fermented sausages: In situ assays. Meat Sci. 76, 796-800.
3. Ammor, S., Dufour, E., Zagorec, M., Chaillou, S., and Chevallier, I. (2005) Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures. Food Microbiol. 22, 529-538.
4. Beganović, J., Blaženka, K., Pavunc, A. L., Uroi ć, K., Džidara, P., and Šušković, J. (2013) Proteolytic activity of probiotic strain Lactobacillus helveticus M92. Anaeorbe 20, 58-64.
5. Cho, Y. H., Hong, S. M., and Kim, C. H. (2013) Isolation and characterization of lactic acid bacteria from kimchi, Korean traditional fermented food to apply into fermented dairy products. Korean J. Food Sci. An. 33, 75-82.
6. Cizeikiene, D., Juodeikiene, G., Paskevicius, A., and Bartkiene, E. (2013) Antimicrobial activity of lactic acid bacteria against pathogenic andspoilage microorganism isolated from food and their control in wheatbread. Food Control. 31, 539-545.
7. Del Re, B., Sgorbati, M., Miglioli, M., and Palenzona, D. (2000) Adhesion, autoaggregation and hydrophobicity of 13 strains of Bifodibacteriumlongum. Lett. Appl. Microbiol. 31, 438-442.
8. Dunne, C., O'Mahony, L., Murphy, L., Thornton, G., Morrissey, D., O'Halloran, S., Feeney, M., Flynn, S., Fitzgerald, G., Daly, C., Kiely, B., O'Sullivan, G. C., Shanahan, R., and Collins, J. K. (2001) In vitro selection criteria for probiotic bacteria for human origin: Correlation with in vivo findings. Am. J. Clin. Nutr. 73, 386s-392s.
9. Emmanuel-Ikpeme, C., A., Ekpeyoung, I. O., and Igile, G. O. (2012) Nutritional and sensory characteristics of an infant food based on soybean seeds (Glycine max) and tiger nut tubers (Cyperusesculenta). British J. Appl. Sci. Technol. 2, 356-366.
10. Gandhi, D. N. (2007) Microbiology of Fermented Dairy Products. Food and Industrial Microbiology (e-book). National Science Digital Library at NISCAIR, India. pp. 1-31.
11. Gao, Y., Van Belkum, M. J., and Stiles, M. E. (1999). The outer membrane of Gram negative bacteria inhibits antibacterial activity of brochocin-C. Appl. Environ. Microbiol. 65, 4329-4333.
12. Kim, M., Lee, S. J., Seul, K. J., Park, Y. M., and Ghim, S. Y. (2009) Characterization of antimicrobial substance produced by Lactobacillus paraplantarum KNUC25 isolated from kimchi. Kor. J. Microbiol. Biotechnol. 37, 24-32.
13. Klinberg, T. D., Axelsson, L., Naterstad, J., Elsser, D., and Budde, B. B. (2005) Identification of probiotic starter cultures for Scandinavian-type fermented sausage. Int. J. Food Microbiol. 105, 419-431.
14. Ko, I. H., Wang, M. K., Jeon, B. J., and Kwak, H. S. (2005) Fermentation for liquid-type yogurt with Lactobacillus casei 911C. Asian Australas. J. Anim. Sci. 18, 102-106.
15. Lee, H., Yoon, H., Ji, Y., Kim, H., Park, H., Lee, J., Shin, H., and Holzapfel, W. (2011) Functional properties of Lactobacillus strains isolated from kimchi. Int. J. Food Microbiol. 145, 155-161.
16. Li, S., Zhao, Y., Zhang, L., Zhang, W., Huang, L., Li, D., Nju, C., Yang, Z., and Wang, Q. (2012) Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods. Food Chem. 135, 1914-1919.
17. Li, W., Ji, J., Chen, X., Jiang, Mei., Rui, X., and Dong, M. (2014) Structural elucidation and antioxidant activities of exopolysaccharides from Lactobacillus helveticus MB2-1. Carbohydrate Polymers. 102, 351-359.
18. Liang, Z. Q., Srinivasan, S., Kim, Y. J., Kim, H. B., Wang, H. T., and Yang, D. C. (2011) Lactobacillus kimchicus sp. nov., a β-galactosidases producing bacterium isolated from kimchi. Int. J. Systematic Evolutionary Microbiol. 61, 894-897.
19. Lim, S. M. and Im, D. S. (2009) Screening and characterization of probiotic lactic acid bacteria isolated from Korean fermented foods. J. Microbiol. Biotechnol. 19, 178-186.
20. Najgebauer-Lejko, D. (2014) Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Sci. Technol. 94, 327-339.
21. Nieto-Lozano, J. C., Reguera-Useros, J. I., Pelaez-Martinez, M. C., and de la Torre, H. H. (2002). Bacteriogenic activity from starter cultures used in Spanish meat industry. Meat Sci. 62, 237-243.
22. Nikolova, D., Petrova, M., Evstatieva, Y., Danova, S., and Atev, A. (2009) Antimicrobial acitivity of Lactobacillus helveticus strain 50P1. Trakia J. Sci. 7, 40-44.
23. Prasad, J., Gill, H., Smart, J., and Gopal, P. K. (1998) Selection and characterization of Lactobacillus and Bifidobacterium strains for use as probiotic. Int. Dairy J. 8, 993-1002.
24. Ramesh, V., Kumar, R., Singh, R. R. B., Kaushik, J. K., and Mann, B. (2012) Comparative evaluation of selected strains of lactobacilli for the development of antioxidant activity in milk. Dairy Sci. Technol. 92, 179-188.
25. Rivera-Espinoza, Y. and Gallardo-Navarro, Y. (2010) Nondairy probiotic products. Food Microbiol.27, 1-11.
26. Succi, M., Tremonte, P., Reale, A., Sorrentino, E., Grazia, L., Pacifico, S., and Coppola, R. (2005) Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese. FEMS Microbiol. Lett. 244, 129-137.
27. Vinderola, G., Capellini, B., Villarreal, F., Suárez, V., Quiberoni, A., and Reinheimer, J. (2008) Usefuless of a set of simple in vitro tests for the screening and identification of probiotic candidate strains for dairy use. LWT-Food Sci. Technol. 41, 1678-1688.
28. Vinderola, G. and Reinheimer, J. A. (2003) Lactic acid starter and probiotic bacteria: Comparative "in vitro" study of probiotic characteristics and biological barrier resistance. Food Res. Int. 36, 895-904.
29. Wang, Y. C., Yu, R. C., and Chou, C. C. (2006) Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria. Food Microbiol. 23, 128-135.
30. Xu, H., Jeong, H. S., Lee, H. Y., and Ahn, J. (2009) Assessment of cell surface properties and adhesion potential of selected probiotic strains. Lett Appl. Microbiol. 49, 434-442.
31. Zhang, S., Liu, S., Su, Y., Li, H., Sun, Q., Liang, X., and Lv, J. (2011) Antioxidative activity of lactic acid bacteria in yogurt. African J. Microbiol.Res. 5, 5194-5201.
32. Zubillaga, M., Weill, R., Postaire, E., Goldman, C., Caro, R., and Boccio, J. (2001) Effect of probiotics and functional foods and their use in different diseases. Nutr. Res. 21, 569-579.