Probiotic characteristics of lactic acid bacteria isolated from kimchi

Journal of Applied Microbiology
J-H ChangK M Chee

Abstract

The present work was aimed at identifying strains of lactic acid bacteria (LAB) from kimchi, with properties suitable for use as starter cultures in yogurt fermentation. A total of 2344 LAB strains were obtained from two different sources, one group consisted of commercial LAB strains from kimchi, and the second group consisted of those strains isolated from various types of kimchi. The LAB strains from both groups were screened for resistance to biological barriers (acid and bile salts), and the four most promising strains were selected. Further analysis revealed that KFRI342 of the four selected strains displayed the greatest ability to reduce the growth of the cancer cells, SNU-C4. The in vivo efficacy of strains in quinone reductase induction assay was evaluated, and the extent of DNA strand breakage in individual cells was investigated using the comet assay. Strain KFRI342 was identified as Lactobacillus acidophilus by 16S rRNA sequence analysis, showed protection against tumour initiation and imparted immunostimulation as well as protection against DNA damage. Strain KFRI342, which showed probiotic characteristics reducing cancer cell growth, could be a suitable starter culture for yogurt fermentation because of its stron...Continue Reading

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Citations

Sep 27, 2012·Journal of Bacteriology·Je Hee LeeJongsik Chun
Jan 15, 2014·Applied Microbiology and Biotechnology·Ji Young JungChe Ok Jeon
Mar 19, 2014·Research in Microbiology·Shu-Mei WangNditange Shigwedha
Aug 26, 2014·Applied Biochemistry and Biotechnology·Xin ChengXiang Xiao
Apr 6, 2012·Food Microbiology·Beatrice VitaliRaffaella Di Cagno
May 23, 2012·Food Microbiology·Min Hwa LeeChangsun Choi
May 11, 2013·Current Biology : CB·Paul A S Breslin
Sep 8, 2018·PloS One·Tiago TouretTeresa Semedo-Lemsaddek
Jul 17, 2012·International Journal of Systematic and Evolutionary Microbiology·Jandi KimJin-Woo Bae
May 4, 2021·Comprehensive Reviews in Food Science and Food Safety·Jie GaoYaxin Sang
Aug 14, 2021·Microbial Biotechnology·Kyeong Rok ChoiSang Yup Lee

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