Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Candidate of Probiotic Bacteria Isolated from Several Jeotgals: Korean Traditional Fermented Seafoods

  • Cho, Gyu-Sung (School of Life and Food Science, Handong Global University) ;
  • Do, Hyung-Ki (School of Life and Food Science, Handong Global University) ;
  • Bae, Chae-Yoon (School of Life and Food Science, Handong Global University) ;
  • Cho, Gyu-Sup (School of Life and Food Science, Handong Global University) ;
  • Whang, Cher-Won (School of Life and Food Science, Handong Global University) ;
  • Shin, Heuyn-Kil (School of Life and Food Science, Handong Global University)
  • Published : 2006.06.01
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Abstract

Seventy eight bacterial strains were isolated from several jeotgals using MRS and M 17 agar media. The probiotic properties such as tolerance of extreme growth condition, production of antimicrobial compound, production of hydrogen peroxide, and enzymatic activity of bile salt hydrolase were investigated. DHK 4, 10, 21 and 74 strains showed_a strong tolerance property against extreme conditions such as low pH and 0.5% oxgall-supplemented medium. DHK 10 and 47 strains produced hydrogen peroxide on TMB agar plate. DHK 8 and 10 strains produced antimicrobial compounds onto MRS agar against E. facalis. DHK 4, 6, 21, 29, 33, 63 and 87 strains had high activities of bile salt hydrolase. Especially, DHK 10 displayed a strong probiotic candidate; the abilities to produce the antimicrobial compound, hydrogen peroxide, and bile salt hydrolase. All these strains are assumed to be useful probiotic candidates. Among 78, twenty seven strains which have probiotic properties were tentatively identified by 16S rRNA sequencing. Among them, 7 Lactobacillus spp., 6 Leuconosotoc spp., 2 Weisella spp., 1 Pediococcus sp., 1 Staphylococcus sp., 1 Enterococcus sp. and 2 Streptococcus spp. were tentatively identified.

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References

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