Abstract
In this study, antagonistic activities and probiotic potential of lactic acid bacteria (LAB) derived from a plant-based fermented food, kimchi, were demonstrated. The cell free supernatants (CFS) from Lactobacillus curvatus KCCM 43119, Leuconostoc mesenteroides KCCM 43060, Weissella cibaria KCTC 3746, and W. koreensis KCCM 41517 completely inhibited the growth of foodborne pathogenic bacteria, while neutralized CFS (pH 6.5) partially inhibited the growth. The competition, exclusion, and displacement of foodborne pathogenic bacteria by the LAB strains from adhesion to HT-29 cells were investigated. The LAB strains were able to compete with, exclude, and displace the foodborne pathogenic bacteria. However, the degree of inhibition due to the adhesion was found to be a LAB strain-dependent phenomenon. The LAB strains showed high coaggregation with foodborne pathogenic bacteria, and they also exhibited high resistance to acidic condition. Except W. cibaria KCTC 3746, all LAB strains were capable of surviving in the presence of bile salts. Furthermore, while all LAB strains were resistant to chloramphenicol, kanamycin, streptomycin, gentamicin, and erythromycin, only W. cibaria KCTC 3746 and W. koreensis KCCM 41517 displayed resistance to vancomycin. These results suggest that the LAB strains derived from kimchi exerted antagonistic activities against foodborne pathogenic bacteria with probiotic potential.
Highlights
Probiotic bacteria are not considered to have intestinal or dairy product origins, a number of probiotic bacteria are isolated from these niches
In order to examine whether bacteriocins produced by the lactic acid bacteria (LAB) strains was associated with the inhibitory effect on the foodborne pathogenic bacterial growth, the cell free supernatants (CFS) was neutralized with 1 M HCl to exclude the action of organic acids
Unlike the CFS without neutralization, the neutralized CFS partially inhibited the growth of the foodborne pathogenic bacteria (Figures 1A–D), suggesting that the inhibition of foodborne pathogenic bacterial growth was not involved in the bacteriocins produced by the LABs
Summary
Probiotic bacteria are not considered to have intestinal or dairy product origins, a number of probiotic bacteria are isolated from these niches. Food products made from fermented plants are currently attracting much attention as alternatives to the dairy products in the food industry because of increasing problems such as lactose intolerance and milk allergy (Peres et al, 2012). Consumers are strongly demanding functional probiotic products based on fruits, vegetables, and cereals. Several efforts have been made to screen potential probiotic strains from unconventional sources including vegetable fermented foods (Sornplang and Piyadeatsoontorn, 2016). Only a few probiotic bacteria from plant-based fermented products can be employed (Peres et al, 2012).
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