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KMID : 1007520190280051521
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Food Science and Biotechnology
2019 Volume.28 No. 5 p.1521 ~ p.1528
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Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchi
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Jang Hye-Ji
Lee Na-Kyoung
Paik Hyun-Dong
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Abstract
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Lactobacillus brevis KU15153 was isolated from kimchi and probiotic characterization was performed including analysis of its antimicrobial and antioxidant effects. Lactobacillus rhamnosus GG (LGG) was used as a probiotic control. L. brevis KU15153 survived under artificial gastric conditions and was non-hemolytic, showed antibiotic susceptibility, and did not produce carcinogenic β-glucuronidase. L. brevis KU15153 adhered strongly to HT-29 cells in the direct adherent assay and showed high cell surface hydrophobicity. Particularly, L. brevis KU15153 showed antimicrobial activity against the food-borne pathogens Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 15313, Salmonella Typhimurium P99, and Staphylococcus aureus KCCM 11335. Antioxidant activity was assessed using the DPPH radical scavenging assay and β-carotene and linoleic acid inhibition assay. L. brevis KU15153 showed higher antioxidant activity than LGG. These results suggest that L. brevis KU15153 has potential for use as a probiotic organism.
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KEYWORD
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Probiotic, Kimchi, Lactobacillus brevis, Antimicrobial effect, Antioxidant effect
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