• Microbiology and Biotechnology Letters
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• v.29 no.1
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• pp.56-61
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• 2001

For the development of probiotics in aquaculture of marine organisms, three strains having psychrophilic and salt tolerant characteristics were isolated from Kimchi. Amng the isolated strains. MG19, MG89 and MG208 were identified as Lactobacillus brevis, Enterococcus faecium and Lactobacillus plantarum, respectively. The neutralized culture broth of isolated strains were tested in order to evaluate the antibactrial activity, 조초 showed high antibacterial activity against Edwardsiella tarda, Vibrio cholerae andPseudomonas fluorescens. In mixed culture of pathogens and isolated strain,pathogens were signifi-cantly inhibited after 2 days of cultivation but the isolated strains showed normal growth. When the Edwardsiella tarda was cultured with three isolated strains, its growth was completely inhibited after 254 hours of cultivation. The effect of isolated three strains as probiotics was investigated based on the changes in body weight of aquacultured flounder. After 50 days feeding trial, it was found that the mean body weight gain of the tested group fed freeze-dried isolated cells was significantly greater than that of the control group. These results suggest that these isolated strains can play an important role as probiotics in aquaculture.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.503-508
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• 2005

Screening for antilisterial activity was performed in about three thousand isolates of lactic acid bacteria (LAB) from Chinese cabbage kimchi, and finally based on the relatively stronger antilisterial activities eight bacterial strains were selected. The bacteria were further characterized in terms of their tolerance to artificial gastric juice, pH 2.5, bile salts (0.3% oxgall), and to the different NaCl concentrations. Of the isolates, YK005 was especially investigated for its physiological characteristics due to its inhibitory activity against gram-positive Listeria monocytogenes as well as gram-negative Escherichia coli O157:H7, as they have been constantly reported to be resistant against bacteriocins produced by a number of LAB strains. YK005 was found to be rod-shaped, $3.8\;{\mu}m$ long ${\times}\;0.5\;{\mu}m$ wide, non-sporeforming, non-motile, catalase-negative, and produced gas from glucose (heterolactic). Based on the biochemical data obtained by API 50 CHL medium, the isolate was tentatively identified as Lactobacillus brevis. To validate the result obtained by the biochemical identification, rRNA-based PCR experiments using a pair of species-specific primers for L. brevis were conducted and a single band of 1400 bp was observed, which strongly indicated that YK005 belongs to L. brevis. The LAB isolates are potentially exploited as human probiotic organisms and are employed to control some food-borne pathogens like L. monocytogenes.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.164-170
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• 2004

The purpose of this study is to isolate probiotic lactic acid bacteria (LAB) that produced bile salts hydrolase. One hundred twenty strains were initially isolated from human feces. Based on their resistance of acid, tolerances of bile salts, and inhibitory activity against Escherichia coli, five strains were selected. A strain producing highest activity of bile salts hydrolase was identified as Lactoacillus plantarum using API carbohydrate fermentation pattern and 16S rRNA sequences, and named CK102. Lactobacillus plantarum CK102 survived at a level of 1.36${\times}$10$\^$8/ CFU/$m\ell$ in pH 2 buffer for 6 h and showed exhibited excellent bile tolerance. When L plantarum CK102 was cultured with E. coli in MRS broth, no viable cells of E. coli was detected after 18 h fermentation. These results suggest that Lactobacillus plantarum CK 102 may be commercially used for the probiotic culture.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.554-569
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• 2018

This study aimed to investigate the physiological characteristics and anti-obesity effects of Lactobacillus plantarum K10. The ${\alpha}-amylase$ inhibitory activity, ${\alpha}-glucosidase$ inhibitory activity, and lipase inhibitory activity of L. plantarum K10 was $94.66{\pm}4.34%$, $99.78{\pm}0.12%$, and $87.40{\pm}1.41%$, respectively. Moreover, the strain inhibited the adipocyte differentiation of 3T3-L1 cells ($32.61{\pm}8.32%$) at a concentration of $100{\mu}g/mL$. In order to determine its potential for use as a probiotic, we investigated the physiological characteristics of L. plantarum K10. L. plantarum K10 was resistant to gentamycin, kanamycin, streptomycin, ampicillin, ciprofloxacin, tetracycline, vancomycin, and chloramphenicol. It also showed higher Leucine arylamidase, Valine arylamidase, and ${\beta}-galactosidase$ activities. Moreover, it was comparatively tolerant to bile juice and acid, exhibiting resistance to Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus with rates of 90.71%, 11.86%, 14.19%, and 23.08%, respectively. The strain did not produce biogenic amines and showed higher adhesion to HT-29 cells compared to L. rhamnosus GG. As a result of the animal study, L. plantarum K10 showed significantly lower body weight compared to the high-fat diet group. The administration of L. plantarum K10 resulted in a reduction of subcutaneous fat mass and mesenteric fat mass compared to the high-fat diet (HFD) group. L. plantarum K10 also showed improvement in gut permeability compared to the HFD positive control group. These results demonstrate that L. plantarum K10 has potential as a probiotic with anti-obesity effects.

• Microbiology and Biotechnology Letters
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• v.35 no.2
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• pp.98-103
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• 2007

To isolate probiotic lactic acid bacteria for animal, we have screened the microorganisms from chicken feces, by random selection and agar well diffusion assay. Among them, CPM-7 strain showing superior inhibitory activity against Escherichia coli was selected. By examining carbohydrates utilization, morphologic property and 16S rRNA gene sequence, CPM-7 strain was identified as Lactobacillus salivarius, then named L. salivarius CPM-7. L. salivarius CPM-7 produced thirteen enzymes in the test using API ZYM kit, and showed resistance to low pH and bile salts. It survived at pH 2 for 30 min. and pH 3 for 6 hr. And, it was able to grow in MRS medium containing 0.2% (w/v) bile salts. L. salivarius CPM-7 adhered to the jejunal epithelium cells of pig. Both the supernatant of L. salivarius CPM-7 and the its neutralized one showed high inhibitory activity against E. coli K88.

• Mycobiology
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• v.43 no.4
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• pp.415-422
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• 2015

The study aimed to evaluate the probiotic properties, antioxidant activity and fermentative capacity of Acremonium charticola and Rhizopus oryzae isolated from the Indonesian fermented dried cassava, with particular application on poultry. A. charticola inhibited the growth of Escherichia coli and Aspergillus flavus. A. charticola and R. oryzae grew in potato dextrose agar (PDA) adjusted to pH 3 and 8 or in PDA supplemented with bile salt up to 0.8%. After soaking for 8 hr, the survival rate of A. charticola in the simulated gastric juice (pH 2) and bile solutions (2% bile salt) was lower than that of R. oryzae. A. charticola and R. oryzae exhibited strong antioxidant activities. Compared to unfermented cassava pulp (control), the fibre content of cassava pulp tended to be lower after fermentation with A. charticola for 14 days. The populations of A. charticola and R. oryzae were significantly higher in fermented cassava pulp than in unfermented one. Coliform was higher in cassava pulp fermented with R. oryzae or A. charticola + R. oryzae compared to control after 7 days of fermentation, however, the bacteria were not different between A. charticola-fermented cassava pulp and control. Lactic acid bacteria (LAB) were higher in A. charticola- and R. oryzae-fermented cassava pulp than those in control, however, no difference of LAB was observed between A. charticola + R. oryzae-fermented cassava pulp and control. In conclusion, A. charticola exhibited antibacterial, antifungal and antioxidant activity, gastrointestinal persistence and fermentative capacity that may be beneficial for poultry industry.

• Microbiology and Biotechnology Letters
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• v.40 no.3
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• pp.226-236
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• 2012

In the present work, the influence of prebiotic fructooligosaccharide (FOS) on adhesion to Caco-2 cells, viability, acid and bile tolerance, antibacterial, antioxidant, enzymatic, and metabolic activities of the probiotic starters Lactobacillus acidophilus GK20 and Lactobacillus paracasei GK74, has been explored. Experiments were conducted with fermented yoghurt over a period of 7 days at $4^{\circ}C$. When compared to control fermentations without prebiotic, the addition of FOS was seen to significantly (p<0.05) increase the viable cell counts of the probiotics, overall viscosity, and concurrently reduce the pH of the fermented yoghurts. Both Escherichia coli ATCC 11229 and Salmonella enteritidis ATCC 13076 were inhibited by the probiotics' antibacterial activities, while the synbiotic yoghurt containing mixed probiotics and FOS was noted to highly improve antagonistic action. When fermented with mixed starters, the addition of FOS (1.0%) resulted in the highest proteolytic ($1.06{\pm}0.06$ unit) and ${\beta}$-galactosidase activities ($20.14{\pm}0.31$ unit). However, FOS did not affect acid and bile tolerance, adhesion to Caco-2 cells or the antioxidant activity of the probiotics, although both L. acidophilus GK20 and L. paracasei GK74 had functionality as probiotic strains. Hence, a significant synbiotic effect was observed in fermented yoghurt after 7 days of storage at $4^{\circ}C$, and as a result, such synbiotic yoghurt can be said to possess synergistic actions which improve the gastrointestinal environment and promote of health.

• Korean Journal of Microbiology
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• v.55 no.2
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• pp.131-142
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• 2019

The primary objective of this study was to determine the content of biogenic amines in Korean traditional fermented soybean pastes (doenjang) and to isolate potential probiotic Bacillus sp. with the ability to inhibit biogenic amines accumulation. There were significant differences in the bacterial cell counts, pH value, titratable acidity, salinity, and biogenic amine content between the samples. Among Bacillus strains isolated from doenjang, Bacillus (B.) licheniformis DB102, B. subtilis DB203, B. stearothermophilus DB206, Bacillus sp. DB209, Bacillus sp. DB310, B. coagulans DB311, B. cereus DB313, B. amyloliquefaciens DB714, Bacillus sp. DB917, B. cereus DB 915, B. subtilis DB1020, and Bacillus sp. DB1022 were found to be able to produce biogenic amines. On the other hand, biogenic amine-degrading strains were identified as Bacillus sp. DB403, Bacillus sp. DB407, B. subtilis DB517, B. licheniformis DB612, and B. subtilis DB821. In particular, Bacillus sp. DB407 and B. subtilis DB821 showed probiotic properties including tolerance to artificial digestive juices, adherence to intestinal epithelial cells, resistance to antibiotics, and antibacterial activity against biogenic amine-producing strains. In conclusion, the two probiotic Bacillus strains may be considered as the suitable starter for manufacture of fermented soybean foods with low biogenic amines content.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.556-565
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• 2014

In this study, we evaluated changes in physicochemical properties, total phenol and isoflavone contents, and antioxidant activity during soymilk fermentation by a potential probiotic Lactobacillus plantarum P1201. The P1201 strain showed survival rates of 58.14% and 62.22% after 4 h exposure to acid and artificial gastric acid conditions (pH 2.5), respectively. The optimal conditions for soy-yogurt fermentation by L. plantarum were determined to be as follows: temperature of $35^{\circ}C$, seed volume of 5.0%, and sucrose content of 10.0%. The total phenol and isoflavone contents and antioxidant activity were higher in soy-powder milk (SPM) yogurt than soymilk yogurt. In particular, the highest levels of isoflavone-aglycones, such as daidzein, glycitein, and genistein (91.50, 12.34, and $61.39{\mu}g/g$, respectively), were observed after 48 h of SPM fermentation. Thus, these results suggest that the soy-yogurt extract could be used as a potential source of natural antioxidants in food.

• Microbiology and Biotechnology Letters
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• v.44 no.3
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• pp.229-235
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• 2016

Korea has a long history of brewing traditional rice wine using a authentic starter culture called nuruk, which contains natural microbial flora. Because rice wine is consumed fresh without filtration, its viable cells contribute to the biological activities of the wine. In numerous studies, microbial strains isolated from rice wine have been screened for their functionalities, which were mainly probiotic properties and antimicrobial activities. Indeed, some lactic acid bacteria (LAB) were confirmed to have strong probiotic activities as well as other health-promoting effects. Moreover, some of the isolated probiotic strains produced functional compounds, such as exopolysaccharides and γ-aminobutyric acid. For antimicrobial activities, some LAB and yeast strains were identified to produce bacteriocins and killer toxins, respectively, with significantly broad spectrum of antimicrobial activity. These functional strains originating from traditional rice wine and their metabolites can be used directly for the production of value-added food products.