• Title, Summary, Keyword: Lactobacillus plantarum

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Oral Toxicity of Crude Antifungal Compounds Produced by Lactobacillus Plantarum AF1 and Lactobacillus Plantarum HD1 (Lactobacillus plantarum AF1과 Lactobacillus plantarum HD1이 생성한 조항균 물질의 독성평가)

  • Chang, Hae-Choon;Koh, Sang-Bum;Lee, Jae-Joon
    • The Korean Journal of Community Living Science
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    • v.26 no.3
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    • pp.511-522
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    • 2015
  • This study investigates the acute and repeated-dose oral toxicity of crude antifungal compounds produced by Lactobacillus plantarum AF1 (Lb. plantarum AF1) and Lactobacillus plantarum HD1 (Lb. plantarum HD1) in male and female Sprague Dawley rats. In the acute toxicity study, crude antifungal compounds (500, 1,000, and 2,000 mg/kg) did not reduce mortality or produce significant changes in general behaviors or the gross appearance of external and internal organs. In the repeated-dose toxicity study, crude antifungal compounds were administered orally to rats at doses of 500, 1,000, and 2,000 mg/kg daily for 28 days. There were no test-article-related deaths, abnormal clinical signs, or body weight changes. In addition, there were no significant differences between groups treated with crude antifungal compounds and the control group in their organ weight, hematological and serum biochemical parameters, or any other factors. These results suggest that the acute or repeated-dose oral administration of crude antifungal compounds produced by Lb. plantarum AF1 plus Lb. plantarum HD1 is not toxic in male and female rats.

Antipathogenic Activity of Lactobacillus plantarum Isolated from Pickled Mulberry Leaf (뽕잎 장아찌로부터 분리된 Lactobacillus plantarum 균주의 유해균 증식 억제 활성)

  • Park, Eun-Hee;Kim, Myoung-Dong
    • Microbiology and Biotechnology Letters
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    • v.44 no.2
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    • pp.163-170
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    • 2016
  • Strains of lactic acid bacteria were isolated from a variety of fermented foods collected in Korea. The strain L2167 showed a strong antipathogenic activity against Bacillus cereus, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, and Staphylococcus epidermidis. L2167 was identified as Lactobacillus plantarum by sequence analysis of its 16S rRNA gene. Scanning electron microscopy revealed rough and wrinkled morphology of B. cereus, L. monocytogenes, S. Typhimurium, S. aureus, and S. epidermidis cell membranes after treatment with a crude cell extract of L. plantarum L2167, indicating that Lactobacillus plantarum L2167 might destroy the cell membrane of pathogenic bacteria. The optimal temperature and initial medium pH for Lactobacillus plantarum L2167 growth were 35℃ and 5.5, respectively. Lactobacillus plantarum L2167 was more sensitive to NaCl than Lactobacillus plantarum KCTC21004, used as a control strain. Lactobacillus plantarum L2167 is expected to be developed as a prominent starter strain for efficient inhibition of growth of pathogens.

Identification of Lactobacillus spp. associated with nematodes in peach farm soil (복숭아 농장 토양에서 Nematodes와 연관된 Lactobacillus spp.의 분리 및 동정)

  • Lee, Woo-Hyun;Choi, Jae Im;Lee, Jin Il;Lee, Won-Pyo;Yoon, Sung-Sik
    • Korean Journal of Microbiology
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    • v.53 no.3
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    • pp.163-169
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    • 2017
  • Strains D4 and D5 were isolated from peach-rotten soil during the peach harvest season. The isolates were identified based on morphological and biochemical characterization, and identification was determined by 16S rRNA gene sequencing. Results showed that D4 has high similarity to Lactobacillus plantarum ATCC $14917^T$ and Lactobacillus pentosus ATCC $8041^T$ at 99.05% and 98.98%, respectively. D5 was also similar to Lactobacillus pentosus ATCC $8041^T$ and Lactobacillus plantarum ATCC $14917^T$ at 98.71% and 98.64%, respectively. In contrast, isolates showed differences in carbohydrate utilization in comparison to Lactobacillus plantarum ATCC $14917^T$ and Lactobacillus pentosus ATCC $8041^T$. In view of this we performed VITEK MS matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) analysis, multiplex PCR fingerprinting, and random amplified polymorphic DNA (RAPD)-PCR to further confirm the identification of D4 and D5. The results of these analyses showed that both strains were most similar to Lactobacillus plantarum.

Real-Time PCR Monitoring of Lactobacillus sake, Lactobacillus plantarum, and Lactobacillus paraplantarum during Kimchi Fermentation

  • Um, Sang-Hee;Shin, Weon-Sun;Lee, Jong-Hoon
    • Food Science and Biotechnology
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    • v.15 no.4
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    • pp.595-598
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    • 2006
  • Semi-quantitative monitoring of Lactobacillus sake and Lactobacillus plantarum, major and minor microorganisms in kimchi, respectively, and Lactobacillus paraplantarum, recently shown to be present in kimchi, was carried out by real-time polymerase chain reaction (PCR). Changes in the 3 species during kimchi fermentation were monitored by the threshold cycle ($C_T$) of real-time PCR. As fermentation proceeded at $15^{\circ}C$, the number of L. sake increased dramatically compared to those of L. plantarum and L. paraplantarum. During fermentation at $4^{\circ}C$, the growth rates of the 3 species decreased, but the proportions of L. plantarum and L. paraplantarum in the microbial ecosystem were almost constant. Considering the $C_T$ values of the first samples and the change in the $C_T$ value, the number of L. sake is no doubt greater than those of L. plantarum and L. paraplantarum in the kimchi ecosystem. L. sake seems to be one of the major microorganisms involved in kimchi fermentation, but there is insufficient evidence to suggest that L. plantarum is the primary acidifying bacterium.

A Genotoxicological Safety Evaluation of Crude Antifungal Compounds Produced by Lactobacillus Plantarum AF1 and Lactobacillus Plantarum HD1 (Lactobacillus plantarum AF1와 Lactobacillus plantarum HD1이 생성한 조항균 물질의 유전학적 독성평가)

  • Chang, Hae-Choon;Koh, Sang-Bum;Lee, Jae-Joon
    • The Korean Journal of Community Living Science
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    • v.26 no.4
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    • pp.633-645
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    • 2015
  • This study investigates the genotoxicity of crude antifungal compounds produced by Lactobacillus plantarum AF1 (L.plantarum AF1) and Lactobacillus plantarum HD1 (L. plantarum HD1) isolated from kimchi. The genetic toxicity of crude antifungal compounds was evaluated in bacterial reverse mutation in Salmonella and Escherichia spp., chromosome aberrations in Chinese hamster lung cells, and micronucleous formations in mice. In bacterial reversion assays with Salmonella Typhimurium TA98, TA100, TA1535, TA1537, and WP2uvrA, crude antifungal compounds did not increase the number of revertant colonies in both the absence and presence of the 59 metabolic activation system. In the chromosome aberration test with Chinese hamster lung cells, crude antifungal compounds showed no increase in the frequency of chromosome aberrations in the short-period test with/without the S9 mix or in the continuos test. In the in vivo mouse micronucleus assay, crude antifungal compounds showed no increase in the frequency of polychromatic erythrocytes with micronuclei. The results show that crude antifungal compounds produced by L. plantarum AF1 and L. plantarum HD1 did not induce any genotoxicity.

Isolation and Identification of Lactic Acid Bacteria from Commercial Kimchi (시판김치로부터 젖산균의 분리 및 동정)

  • Ko, Jung-Lim;Oh, Chang-Kyung;Oh, Myung-Cheol;Kim, Soo-Hyun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.6
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    • pp.732-741
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    • 2009
  • This study was carried out to identify lactic acid bacteria isolated from commercial Kimchi. Twelve lactic acid bacteria strains were isolated from Chinese cabbage kimchi (Baechu kimchi) that was fermented for 4 days at room temperature after making kimchi, 6 strains from pickled ponytail radishes (Chongkak kimchi) that was fermented for 2 days, and 15 strains in radish cube kimchi (Kaktugi) that was fermented for 5 days, and 23 strains were isolated in pickled Wakegi (Pa kimchi) that was fermented for 4 days. Eight strains among the lactic acid bacteria of 12 strains isolated from Baechu kimchi (pH 4.0) were identified as Lactobacillus plantarum, 1 strain as Leuconostoc lactis, 2 strains as Lactobacillus casei subsp. pseudoplantarum, and 1 strain as Lactobacillus sake. Three strains among the lactic acid bacteria of 6 strains isolated from Chongkak kimchi (pH 4.5) were identified as Leuconostoc paramesenteroides, 2 strains as Leuconostoc mesenteroides subsp. mesenteroides, and 1 strain as Lactobacillus plantarum. Two strains among the 15 strains isolated in Kaktugi (pH 4.0) were identified as Leuconostoc lactis, 3 strains as Leuconostoc mesenteroides subsp dextranicum, 4 strains as Lactobacillus casei subsp. pseudoplantarum, and 4 strains as Lactobacillus coryniformis subsp. torquens. Twenty-two strains among the 23 strains isolated from Pa kimchi (pH 4.1) identified as L. plantarum and 1 strain was as Lactobacillus sake. From the results above, the dominant species of Baechu kimchi was confirmed as L. plantarum, Chongkak kimchi as L. paramesenteroides, Kaktugi as L. casei subsp. pseudoplantarum and L. coryniformis subsp. torquens, and Pa kimchi as L. plantarum.

Cloning and Expression of a Full-Length Glutamate Decarboxylase Gene from Lactobacillus plantarum

  • Park, Ki-Bum;Oh, Suk-Heung
    • Preventive Nutrition and Food Science
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    • v.9 no.4
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    • pp.324-329
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    • 2004
  • In order to investigate the molecular mechanism of $\gamma$-aminobutyric acid (GABA) production in lactic acid bacteria, we cloned a glutamate decarboxylase (GAD) gene from Lactobacillus plantarum using polymerase chain reaction (PCR). One PCR product DNA was obtained and inserted into a TA cloning vector with a T7 promoter. The recombinant plasmid was used to transform E. coli. The insertion of the product was con­firmed by EcoRI digestion of the plasmid purified from the transformed E. coli. Nucleotide sequence analysis showed that the insert is a full-length Lactobacillus plantarum GAD and that the sequence is $100\%$ and $72\%$ identical to the regions of Lactobacillus plantarum GAD and Lactococcus lactis GAD sequences deposited in GenBank, accession nos: NP786643 and NP267446, respectively. The amino acid sequence deduced from the cloned Lactobacillus plantarum GAD gene showed $100\%$ and $68\%$ identities to the GAD sequences deduced from the genes of the NP786643 and NP267446, respectively. To express the GAD protein in E. coli, an expression vector with the GAD gene (pkk/GAD) was constructed and used to transform the UT481 E. coli strain and the expression was confirmed by analyzing the enzyme activity. The Lactobacillus plantarum GAD gene obtained may facilitate the study of the molecular mechanisms regulating GABA metabolism in lactic acid bacteria.

Antimicrobial Activity of Lactobacillus plantarum LP2 against Helicobacter pylori (Lactobacillus plantarum LP2 균주의 Helicobacter pylori 억제효과)

  • Kim, Tae-Jung;Moon, Gi-Seong
    • Journal of Food Hygiene and Safety
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    • v.30 no.4
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    • pp.372-375
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    • 2015
  • A lactic acid bacterium LP2 strain, which was previously isolated from a natural cheese, was confirmed to produce 1,4-dihydroxy-2-naphthoic acid (DHNA), a bifidogenic growth factor. The strain was identified as Lactobacillus plantarum (99% identity) by a homology search of the 16S rRNA gene sequence and named Lactobacillus plantarum LP2. The culture supernatant of the strain presented an antimicrobial activity against Helicobacter pylori KCTC 12083, where the DHNA might have influenced on the activity.

Effect of Sourdough Starter on the Characteristics of Rheological of Barley bread (Sourdough 첨가 보리식빵의 물성적 특성)

  • 홍정훈;김경자;방극승
    • Korean journal of food and cookery science
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    • v.16 no.4
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    • pp.358-362
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    • 2000
  • To investigate the effect of sourdough on the quality characteristics of barley bread, sourdough starlet with Lactobacillus plantarum, Lactobacillus sanfrancisco and Enterococcus mundtii was used for baking after 48 hours incubation at 37$\^{C}$. The specific volume of the bread containing sourdough starter was greater than that the control. Retarding of the firmness was observed in the bread with Lactobacillus sanfrancisco compared with the control and other breads. Above results suggest that sourdough starter fermented by Lactobacillus can be used as natural bread improver.

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Enhancement of Ginsenoside Rg1 and Rg5 Contents in an Extract of Wood-cultivated Ginseng by Lactobacillus plantarum (Lactobacillus plantarum을 이용한 산양삼 추출물의 진세노사이드 Rg1 및 Rg5의 함량 증대)

  • Kwon, Hun-Joo;Cho, Yun-Ji;Kim, Myoung-Dong
    • Microbiology and Biotechnology Letters
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    • v.45 no.4
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    • pp.305-310
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    • 2017
  • Twelve lactic acid bacteria harboring ${\alpha}$-rhamnosidase (EC 3.2.1.40) activity were isolated from traditional Korean foods. The 6 strains (Weissella confuse [n = 1], Lactobacillus pentosus [n = 1], and Lactobacillus plantarum [n = 4]) with the highest rhamnosidase activity were selected for bioconversion of an extract of wood-cultivated ginseng. The L. plantarum MBE/L2990 strain increased ginsenoside content (0.58 mg for Rg1 and 0.24 mg for Rg5) and showed higher bioconversion activity than the control strain L. plantarum KCTC21004 (56% and 42% increase for Rg1 and Rg5, respectively). L. plantarum MBE/L2990 was deposited at the Korean Collection for Type Cultures as Lactobacillus plantarum KCTC18529P.