Abstract
Weissella cibaria is one of the bacteria in charge of the initial fermentation of kimchi and has beneficial effects such as immune-modulating, antagonistic, and antioxidant activities. In our study, we aimed to estimate the safety of W. cibaria JW15 for the use of probiotics according to international standards based on phenotypic (antibiotic resistance, hemolysis, and toxic metabolite production) and genotypic analysis (virulence genes including antibiotic resistance genes). The results of the safety assessment on W. cibaria JW15 were as follows; (1) antibiotic resistance genes (ARGs) (kanamycin and vancomycin etc.) were intrinsic characteristics; (2) There were no acquired virulence genes including Cytolysin (cylA), aggregation substance (asa1), Hyaluronidase (hyl), and Gelatinase (gelE); (3) this strain also lacked β-hemolysis and the production of toxic metabolites (D-lactate and bile salt deconjugation). Consequently, W. cibaria JW15 is expected to be applied as a functional food ingredient in the food market.
Highlights
Fermented and Processed Food Science Division, Department of Agrofood Resources, National Institute of Citation: Jang, Y.-J.; Gwon, H.-M.; Abstract: Weissella cibaria is one of the bacteria in charge of the initial fermentation of kimchi and has beneficial effects such as immune-modulating, antagonistic, and antioxidant activities
In 1965, “probiotics” were first described as growth-promoting factors produced by microorganisms [1] and current probiotics are defined as ‘live micro-organisms which when administered in adequate amounts confer a health benefit on the host’ by the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO) [2]
This characteristic of probiotics has been observed in bacteria, yeast, and fungi, but commonly used probiotics belong to lactic acid bacteria (LAB) and bifidobacteria, and their species are as following Lactobacillus (L. acidophilus, L. gasseri, L. delbrueckii subsp. bulgaricus, and L. helveticus), Lacticaseibacillus
Summary
In 1965, “probiotics” were first described as growth-promoting factors produced by microorganisms [1] and current probiotics are defined as ‘live micro-organisms which when administered in adequate amounts confer a health benefit on the host’ by the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO) [2]. This characteristic of probiotics has been observed in bacteria, yeast, and fungi, but commonly used probiotics belong to lactic acid bacteria (LAB) and bifidobacteria, and their species are as following Lactobacillus
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