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KMID : 0364820140500040334
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Korean Journal of Microbiology
2014 Volume.50 No. 4 p.334 ~ p.344
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Anti-Helicobacter pylori Activity of Yogurt Fermented with Lactic Acid Bacteria from Baikkimchi
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Lim Sung-Mee
Kim Duck-Sool
Ahn Dong-Hyun
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Abstract
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The objective of this study was to evaluate the microbiological and physicochemical characteristics, and the
antagonistic activity against Helicobacter pylori ATCC 43504, of yogurt fermented with the lactic acid bacteria from
Baikkimchi kept under cold storage. The viable cell counts, titratable acidity, viscosity, and total solid content of the
yogurt were different according to the bacterial strains used for fermentation. There was no significant change
(P>0.05) in the various properties of refrigerated yogurt. Among the tested strains, the strongest resistance against
artificial gastric juice and bile salt was found for Lactobacillus brevis BK11 and Lactobacillus paracasei BK57. Due
to high lactic acid levels obtained from these two lactic acid bacteria, yogurt may show good anti-Helicobacter
effects according to the time-kill assay. In particular, yogurt fermented with L. brevis BK11 significantly reduced the
number of H. pylori adhering to gastric epithelial AGS cells and the urease activity of this pathogen (P<0.05).
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KEYWORD
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Helicobacter pylori, antimicrobial activity, lactic acid bacteria, probiotic, yogurt
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