Advanced SearchSearch Tips
Assessment of Characteristics and Functional Properties of Lactobacillus Species Isolated from Kimchi for Dairy Use
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Assessment of Characteristics and Functional Properties of Lactobacillus Species Isolated from Kimchi for Dairy Use
Baick, Seung-Chun; Kim, Cheol-Hyun;
  PDF(new window)
The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.
Lactobacillus species;kimchi;acid and bile tolerance;β-galactosidase activity;yogurt;
 Cited by
Effect of oral administration of Bacillus coagulans B37 and Bacillus pumilus B9 strains on fecal coliforms, Lactobacillus and Bacillus spp. in rat animal model, Veterinary World, 2016, 9, 7, 766  crossref(new windwow)
Health Benefits of Fermented Foods, Critical Reviews in Food Science and Nutrition, 2017, 0  crossref(new windwow)
Alakomi, H. L., Skytta, E., Saarela, M., Mattila-Sandholm, T., Latva-Kala, K., and Helander, I. M. (2000) Lactic acid permeabilizes Gram-negative bacteria by disrupting the outer membrane. Appl. Environ.Microbiol. 66, 2001-2005. crossref(new window)

Albano, H., Oliveira, M., Aroso, R., Cubero, N., Hogg, T., and Teixeira, P. (2007) Antilisterial activity of lactic acid bacteria isolated from ‘‘Alherias” traditional Portuguese fermented sausages: In situ assays. Meat Sci. 76, 796-800. crossref(new window)

Ammor, S., Dufour, E., Zagorec, M., Chaillou, S., and Chevallier, I. (2005) Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures. Food Microbiol. 22, 529-538. crossref(new window)

Beganović, J., Blaženka, K., Pavunc, A. L., Uroić, K., Džidara, P., and Šušković, J. (2013) Proteolytic activity of probiotic strain Lactobacillus helveticus M92. Anaeorbe 20, 58-64. crossref(new window)

Cho, Y. H., Hong, S. M., and Kim, C. H. (2013) Isolation and characterization of lactic acid bacteria from kimchi, Korean traditional fermented food to apply into fermented dairy products. Korean J. Food Sci. An. 33, 75-82. crossref(new window)

Cizeikiene, D., Juodeikiene, G., Paskevicius, A., and Bartkiene, E. (2013) Antimicrobial activity of lactic acid bacteria against pathogenic andspoilage microorganism isolated from food and their control in wheatbread. Food Control. 31, 539-545. crossref(new window)

Del Re, B., Sgorbati, M., Miglioli, M., and Palenzona, D. (2000) Adhesion, autoaggregation and hydrophobicity of 13 strains of Bifodibacteriumlongum. Lett. Appl. Microbiol. 31, 438-442. crossref(new window)

Dunne, C., O’Mahony, L., Murphy, L., Thornton, G., Morrissey, D., O’Halloran, S., Feeney, M., Flynn, S., Fitzgerald, G., Daly, C., Kiely, B., O’Sullivan, G. C., Shanahan, R., and Collins, J. K. (2001) In vitro selection criteria for probiotic bacteria for human origin: Correlation with in vivo findings. Am. J. Clin. Nutr. 73, 386s-392s. crossref(new window)

Emmanuel-Ikpeme, C., A., Ekpeyoung, I. O., and Igile, G. O.(2012) Nutritional and sensory characteristics of an infant food based on soybean seeds (Glycine max) and tiger nut tubers (Cyperusesculenta). British J. Appl. Sci. Technol. 2, 356-366. crossref(new window)

Gandhi, D. N. (2007) Microbiology of Fermented Dairy Products. Food and Industrial Microbiology (e-book). National Science Digital Library at NISCAIR, India. pp. 1-31.

Gao, Y., Van Belkum, M. J., and Stiles, M. E. (1999). The outer membrane of Gram negative bacteria inhibits antibacterial activity of brochocin-C. Appl. Environ. Microbiol. 65, 4329-4333.

Kim, M., Lee, S. J., Seul, K. J., Park, Y. M., and Ghim, S. Y. (2009) Characterization of antimicrobial substance produced by Lactobacillus paraplantarum KNUC25 isolated from kimchi. Kor. J. Microbiol. Biotechnol. 37, 24-32.

Klinberg, T. D., Axelsson, L., Naterstad, J., Elsser, D., and Budde, B. B. (2005) Identification of probiotic starter cultures for Scandinavian-type fermented sausage. Int. J. Food Microbiol. 105, 419-431. crossref(new window)

Ko, I. H., Wang, M. K., Jeon, B. J., and Kwak, H. S. (2005) Fermentation for liquid-type yogurt with Lactobacillus casei 911C. Asian Australas. J. Anim. Sci. 18, 102-106. crossref(new window)

Lee, H., Yoon, H., Ji, Y., Kim, H., Park, H., Lee, J., Shin, H., and Holzapfel, W. (2011) Functional properties of Lactobacillus strains isolated from kimchi. Int. J. Food Microbiol. 145, 155-161. crossref(new window)

Li, S., Zhao, Y., Zhang, L., Zhang, W., Huang, L., Li, D., Nju, C., Yang, Z., and Wang, Q. (2012) Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods. Food Chem. 135, 1914-1919. crossref(new window)

Li, W., Ji, J., Chen, X., Jiang, Mei., Rui, X., and Dong, M. (2014) Structural elucidation and antioxidant activities of exopolysaccharides from Lactobacillus helveticus MB2-1. Carbohydrate Polymers. 102, 351-359. crossref(new window)

Liang, Z. Q., Srinivasan, S., Kim, Y. J., Kim, H. B., Wang, H. T., and Yang, D. C. (2011) Lactobacillus kimchicus sp. nov., a β-galactosidases producing bacterium isolated from kimchi. Int. J. Systematic Evolutionary Microbiol. 61, 894-897. crossref(new window)

Lim, S. M. and Im, D. S. (2009) Screening and characterization of probiotic lactic acid bacteria isolated from Korean fermented foods. J. Microbiol. Biotechnol. 19, 178-186. crossref(new window)

Najgebauer-Lejko, D. (2014) Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Sci. Technol. 94, 327-339. crossref(new window)

Nieto-Lozano, J. C., Reguera-Useros, J. I., Pelaez-Martinez, M. C., and de la Torre, H. H. (2002). Bacteriogenic activity from starter cultures used in Spanish meat industry. Meat Sci. 62, 237-243. crossref(new window)

Nikolova, D., Petrova, M., Evstatieva, Y., Danova, S., and Atev, A. (2009) Antimicrobial acitivity of Lactobacillus helveticus strain 50P1. Trakia J. Sci. 7, 40-44.

Prasad, J., Gill, H., Smart, J., and Gopal, P. K. (1998) Selection and characterization of Lactobacillus and Bifidobacterium strains for use as probiotic. Int. Dairy J. 8, 993-1002. crossref(new window)

Ramesh, V., Kumar, R., Singh, R. R. B., Kaushik, J. K., and Mann, B. (2012) Comparative evaluation of selected strains of lactobacilli for the development of antioxidant activity in milk. Dairy Sci. Technol. 92, 179-188. crossref(new window)

Rivera-Espinoza, Y. and Gallardo-Navarro, Y. (2010) Nondairy probiotic products. Food Microbiol. 27, 1-11.

Succi, M., Tremonte, P., Reale, A., Sorrentino, E., Grazia, L., Pacifico, S., and Coppola, R. (2005) Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese. FEMS Microbiol. Lett. 244, 129-137. crossref(new window)

Vinderola, G., Capellini, B., Villarreal, F., Suárez, V., Quiberoni, A., and Reinheimer, J. (2008) Usefuless of a set of simple in vitro tests for the screening and identification of probiotic candidate strains for dairy use. LWT-Food Sci. Technol. 41, 1678-1688. crossref(new window)

Vinderola, G. and Reinheimer, J. A. (2003) Lactic acid starter and probiotic bacteria: Comparative “in vitro” study of probiotic characteristics and biological barrier resistance. Food Res. Int. 36, 895-904. crossref(new window)

Wang, Y. C., Yu, R. C., and Chou, C. C. (2006) Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria. Food Microbiol. 23, 128-135. crossref(new window)

Xu, H., Jeong, H. S., Lee, H. Y., and Ahn, J. (2009) Assessment of cell surface properties and adhesion potential of selected probiotic strains. Lett Appl. Microbiol. 49, 434-442. crossref(new window)

Zhang, S., Liu, S., Su, Y., Li, H., Sun, Q., Liang, X., and Lv, J. (2011) Antioxidative activity of lactic acid bacteria in yogurt. African J. Microbiol.Res. 5, 5194-5201.

Zubillaga, M., Weill, R., Postaire, E., Goldman, C., Caro, R., and Boccio, J. (2001) Effect of probiotics and functional foods and their use in different diseases. Nutr. Res. 21, 569-579. crossref(new window)