Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 123-129
Probiotic lactic acid bacteria isolated from traditional Korean fermented foods based on β-glucosidase activity
Sung-Ho Son1, Hye-Lin Jeon1, Seo-Jin Yang1, Min-Ho Sim1, Yu-Jin Kim2, Na-Kyoung Lee3, Hyun-Dong Paik1,3
1Department of Food Science and Biotechnology of Animal Resource, Konkuk University, Seoul 05029, Republic of Korea, 2Korean Culture Center of Microorganisms, Seoul 03641, Republic of Korea, 3Bio/Molecular Informatics Center, Konkuk University, Seoul 05029, Republic of Korea
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 Lactobacillus rhamnosus GG. All four strains were sensitive to ampicillin, tetracycline, chloramphenicol, and doxycycline. These strains were identified as Leuconostoc mesenteroides H40, Lactobacillus plantarum FI10604, L. brevis FI10700, and L. perolens FI10842 by 16S rRNA gene sequence, respectively. It was found that L. perolens 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 L. perolens FI10842 could be used as a starter culture for fermentation.
Korean fermented food, Lactic acid bacteria, Screening, Probiotic, β-Glucosidase
Food Science and Biotechnology 2018 ; 27(1): 123-129