Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Isolation and Characterization of Bifidobacterium longum subsp. longum BCBR-583 for Probiotic Applications in Fermented Foods

  • Yi, Da Hye (Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University) ;
  • Kim, You-Tae (Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University) ;
  • Kim, Chul-Hong (Food Research Center, Binggrae Co., Ltd) ;
  • Shin, Young-Sup (Food Research Center, Binggrae Co., Ltd) ;
  • Lee, Ju-Hoon (Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University)
  • Received : 2018.09.07
  • Accepted : 2018.09.20
  • Published : 2018.11.28
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Abstract

Recent human gut microbiome studies have supported that the genus Bifidobacterium is one of the most beneficial bacteria for human intestinal health. To develop a new probiotic strain for functional food applications, fourteen fecal samples were collected from healthy Koreans and the strain BCBR-583 was newly selected and isolated from a 25-year-old Korean woman's fecal sample using the selective medium for Bifidobacterium. Subsequent fructose-6-phosphate phosphoketolase (F6PPK) test and 16S rRNA gene sequencing analysis of the strain BCBR-583 confirmed that it belongs to B. longum subsp. longum. The stress resistance tests showed that it has oxygen and heat tolerance activities (5- and 3.9-fold increase for 24 h at 60 and 120 rpm, respectively; $78.61{\pm}6.67%$ survival rate at $45^{\circ}C$ for 24 h). In addition, gut environment adaptation tests revealed that this strain may be well-adapted in the gut habitat, with gastric acid/bile salt resistance ($85.79{\pm}1.53%$, survival rate under 6 h treatments of gastric acid and bile salt) and mucin adhesion ($73.72{\pm}7.36%$). Furthermore, additional tests including cholesterol lowering assay showed that it can reduce $86.31{\pm}1.85%$ of cholesterol. Based on these results, B. longum BCBR-583 has various stress resistance for survival during food processing and environmental adaptation activities for dominant survival in the gut, suggesting that it could be a good candidate for fermented food applications as a new probiotic strain.

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References

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