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KMID : 0380020170320030199
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Korean Journal of Biotechnology and Bioengineering
2017 Volume.32 No. 3 p.199 ~ p.205
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Antibacterial Activity and Probiotic Properties of Lactic Acid Bacteria Isolated from Traditional Fermented Foods
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Kang Chang-Ho
Han Seul-Hwa
Kim Yong-Gyeong
Jeong Yul-Ah
Paek Nam-Soo
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Abstract
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The aim of this study was to investigate probiotic characteristics and fermentation profile of selected lactic acid bacteria (LAB) isolated from traditional fermented foods. Antibacterial activity against various pathogens, acid and bile salt tolerance, cell hydrophobicity, and antibiotic resistance were examined. 16S rRNA sequencing was carried out to identify eight presumptive LAB isolates. In general, all identified LAB (Enterococcus faecium MG89-2, Lactobacillus plantarum MG207, L. paracasei MG310, L. casei MG311, Streptococcus thermophilus MG510, L. bulgaricus MG515, L. helveticus MG585, and L. fermentum MG590) showed strong antimicrobial activity. Also, the selected strains were resistant to bile acid up to 3% and their autoaggregation rates were as high as 60%. All selected strains were sensitive to chloramphenicol, tetracycline, and ampicillin, whereas resistant to nalidixic acid and kanamycin.
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KEYWORD
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Probiotic, Lactic acid bacteria, Traditional fermented foods, Antimicrobial activity
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