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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(1): 97-106
Antimicrobial and anti-biofilm effects of probiotic Lactobacillus plantarum KU200656 isolated from kimchi
Ji-Eun Lee1 • Na-Kyoung Lee1 • Hyun-Dong Paik1
1 Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
ABSTRACT
The probiotic properties and anti-pathogenic effects of Lactobacillus plantarum KU200656 (KU200656) isolated from Korean fermented kimchi against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium were investigated. KU200656 showed high tolerance to artificial gastric acid (99.48%) and bile salts (102.40%) and this strain was safe according to antibiotic sensitivity test; it could not produce harmful enzymes, including b-glucuronidase. KU200656 exhibited high adhesion (4.45%) to intestinal cells, HT-29 cells, with high cell surface hydrophobicity (87.31% for xylene and 81.11% for toluene). Moreover, KU200656 coaggregated with pathogenic bacteria and exhibited antibacterial activity and anti-adhesion properties against pathogens. The cell-free supernatant (CFS) of KU200656 inhibited biofilm formation by pathogenic bacteria. In addition, half of the minimum inhibitory concentration of the KU200656 CFS downregulated the expression of biofilm-related genes, as determined by quantitative real-time PCR. Therefore, KU200656 was demonstrated to possess anti-pathogenic effects and have potential for use as probiotics in the food industry.
KEYWORD
Probiotics · Lactobacillus plantarum · Foodborne illness · Antimicrobial effect · Anti-biofilm effect
Food Science and Biotechnology 2021 ; 30(1): 97-106
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