Abstract
The objective of this study was to investigate alginate microencapsulated lactic acid bacteria (LAB) fermentation quality of radish kimchi sample and its potential survivability in different acidic and alkaline environments. Initially, we isolated 45 LAB strains. One of them showed fast growth pattern with potential probiotic and antifungal activities against Aspergillus flavus with a zone of inhibition calculated with 10, 8, 4mm for the 4th, 5th, and 6th day, respectively. Therefore, this strain (KCC-42) was chosen for microencapsulation with alginate biopolymer. It showed potential survivability in in-vitro simulated gastrointestinal fluid and radish kimchi fermentation medium. The survival rate of this free and encapsulated LAB KCC-42 was 6.85 × 105 and 7.48× 105 CFU/ml, respectively; the viability count was significantly higher than nonencapsulated LAB in simulated gastrointestinal juices (acid, bile, and pancreatin) and under radish kimchi fermentation environment. Kimchi sample added with this encapsulated LAB showed increased production of organic acids compared to nonencapsulated LAB sample. Also, the organic acids such as lactic acid, acetic acid, propionic acid, and succinic acid production in fermented kimchi were measured 59mM, 26mM, 14mM, and 0.6mM of g/DW, respectively. The production of metabolites such as lactic acid, acetic acid, and succinic acid and the bacteria population was high in microencapsulated LAB samples compared with free bacteria added kimchi sample. Results of this study indicate that microencapsulated LAB KCC-42 might be a useful strategy to develop products for food and healthcare industries.
Highlights
Lactic acid bacteria (LAB) are Gram-positive bacteria belonging to order Lactobacillales that produce lactic acid as the major metabolic end product of carbohydrate fermentation
Our results revealed that the microencapsulated LAB strain KCC-42 was more stable than nonencapsulated strain KCC-42
We found that the amount of lactic acid produced in kimchi sample inoculated with encapsulated LAB strain KCC-42 pH was lower than that in kimchi sample added with nonencapsulated bacteria
Summary
Lactic acid bacteria (LAB) are Gram-positive bacteria belonging to order Lactobacillales that produce lactic acid as the major metabolic end product of carbohydrate fermentation. LABs have been used for food fermentations because lactic acid can inhibit the growth of spoilage agents. Some LABs have been used as probiotics. Functional and safety profiles of probiotics have been measured by various biochemical parameters such as antibiotic susceptibility, adhesion of intestinal mucosa, digestion and detoxification, production of bioactive metabolites, and the potential survivability of stomach and bile acids [1, 2]. LAB strains are preferably used as probiotics in human and animal foods. Many potential probiotics strains are being used as new frontiers in medicine for human healthcare and livestock industries. They are available in commodity and commercial markets
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