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Abstract
This study aimed to evaluate the safety (hemolysis and enzyme activity), probiotic properties (gastrointestinal tract tolerance, adhesion, hydrophobicity, and auto‐aggregation), and functional characteristics (antimicrobial, antioxidant, and β‐galactosidase activities) of lactic acid bacteria (LAB), isolated from kimchi, in order to select a multifunctional LAB strain for starter culture in fermented food. The five isolated strains included Lactobacillus plantarum WiKim83, L. plantarum WiKim84, Pediococcus pentosaceus WiKim85, P. pentosaceus WiKim86, and L. plantarum WiKim87, as identified by 16S rRNA gene sequence analysis; they were confirmed to be nonhemolytic and not able to produce β‐glucuronidase, a carcinogenic enzyme. Probiotic properties of the five LAB strains were evaluated relative to those of commercial Lactobacillus rhamnosus GG, and results revealed probiotic potential of three strains (L. plantarum WiKim83, L. plantarum WiKim84, and L. plantarum WiKim87) to be superior. L. plantarum WiKim84 showed high antimicrobial activity against pathogens, and L. plantarum WiKim83 exhibited the highest antioxidant and β‐galactosidase activities. Based on the probiotic and functional properties, the main characteristics of each strain were highlighted and two of them, L. plantarum WiKim83 and L. plantarum WiKim87, were selected as the most potent by principal component analysis. These strains showed antimicrobial, β‐galactosidase, and antioxidant activities, which recommend their suitability as starter culture in various fermented foods.
Highlights
Kimchi is a typical Korean side dish, prepared by fermenting kimchi cabbage and other ingredients such as radish, garlic, seafood, and red pepper powder; it is recognized as a functional food owing to its content of a variety of biochemical substances (Jang, Chung, Yang, Kim, & Kwon, 2015)
The lactic acid bacteria (LAB) strain (n = 30) that produced acid in 2% CaCO3 MRS agar medium was isolated from the temple kimchi samples
Five strains (WiKim83, WiKim84, WiKim85, WiKim86, and WiKim87) with excellent antimicrobial activity were selected for further experiments
Summary
Kimchi is a typical Korean side dish, prepared by fermenting kimchi cabbage and other ingredients such as radish, garlic, seafood, and red pepper powder; it is recognized as a functional food owing to its content of a variety of biochemical substances (Jang, Chung, Yang, Kim, & Kwon, 2015). It is a source of probiotic bacteria, namely Lactococcus, Lactobacillus, Pediococcus, and Leuconostoc (Jung et al, 2011). | 2506 exploring microorganisms with various functions, for the starter culture, has been a major trend in food microbiology (Perricone, Bevilacqua, Corbo, & Sinigaglia, 2014). Lactic acid bacteria (LAB) are strongly recommended for starter culture in fermentation due to its advantages regarding probiotic characteristics, antimicrobial production, beneficial enzyme production, and enhancement of functionality (Di Cagno, Coda, Angelis, & Gobbetti, 2013; Randazzo et al, 2013)
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