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KMID : 0364820140500030216
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Korean Journal of Microbiology
2014 Volume.50 No. 3 p.216 ~ p.222
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Stability Traits of Probiotics Isolated from Korean on Spices and Propolis
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Lee Do-Kyung
Park Jae-Eun
Kim Kyung-Tae
Do Myung-Jin
Chung Myung-Jin
Lee Gwa-Soo
Kim Jin-Eung
Ha Nam-Joo
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Abstract
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Health beneficial probiotics are fastidious microorganisms and sensitive to various environmental conditions, so that
their survival rates could be affected by various factors such as diet, stress, senescence, and antibiotics. This study
was performed to evaluate the influence of various spices (garlic, ginger, scallion, onion, Chungyang red pepper, and
red pepper) which have antimicrobial properties and used frequently in Korean diet, and propolis on probiotics
isolated from Koreans. As a result, most Korean probiotic strains were resistant to all spices tested and propolis, and
the growth rates of some Korean probiotic strains (Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus
casei, Lactobacillus rhamnosus, Streptococcus thermophiles) were even increased by specific spices or propolis. But
on the other hand, the growth rates of most of european probiotic strains were reduced by various spices or propolis,
and the growth rates of a few european probiotic strains (L. helveticus, S. thermophiles) were greatly decreased in the
presence of specific spices. Likewise, all commercial probiotic products including Korean probiotic strains were
rarely affected by spices tested. However, european probiotic product tended to be greatly reduced by garlic, onion,
scallion, and propolis. Therefore, these results indicate that probiotic strains isolated from Korean have the strong
viability and resistance to various spices with antimicrobial properties, so that they might be appropriate for Korean
intestine.
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KEYWORD
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antimicrobial properties, probiotics, propolis, spice, viability
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