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KMID : 0380620160480040306
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 4 p.306 ~ p.316
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Probiotic properties and safety assessment of lactic acid bacteria isolated from salt-fermented anchovy
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Lim Eun-Seo
Kim Young-Mog
Lee Eun-Woo
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Abstract
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This study was conducted to evaluate the functional characteristics and safety properties of lactic acid bacteria isolated from salt-fermented anchovy, a putative probiotic candidate. The following isolates were identified by biochemical profiles, carbohydrate fermentation patterns, and 16S rRNA sequencing: Enterococcus faecium AJ06, Leuconostoc mesenteroides AJ13, Pediococcus halophilus AJ22, Lactobacillus sakei AJ29, and Pediococcus pentosaceus AJ35. The strains AJ06, AJ22, AJ29 exhibited high tolerance to simulated gastric and intestinal juices and were able to produce bile salt hydrolase on MRS agar plates supplemented with taurocholic acid and/or taurodeoxycholic acid. The strains AJ22 and AJ29, which demonstrated high adherence to Caco-2 cells and resistance to various antibiotics, effectively inhibited the growth of food-borne pathogens by the production of antimicrobial substances. These strains did not show α- or β- haemolysis on blood agar. Furthermore, biogenic amines in MRS broth containing the precursor amino acids were not mutagenic in Salmonella Typhimurium TA98 and TA100.
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KEYWORD
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lactic acid bacteria, probiotic properties, safety assessment, salt-fermented anchovy
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