Food Science and Biotechnology

, Volume 23, Issue 6, pp 1951–1957

The probiotic characteristics and GABA production of Lactobacillus plantarum K154 isolated from kimchi

Research Article

DOI: 10.1007/s10068-014-0266-2

Cite this article as:
Park, SY., Lee, JW. & Lim, SD. Food Sci Biotechnol (2014) 23: 1951. doi:10.1007/s10068-014-0266-2

Abstract

In order to identify strains with a high GABA production ability and glutamate decarboxylase activity, 273 bacteria were isolated from kimchi. K154 produced 154.86 μg/mL of GABA in an MRS broth containing 1% MSG, 170.42 μg/mL of GABA in an MRS broth containing 2% MSG, and 201.78 μg/mL of GABA in an MRS broth containing 3% MSG. K154 was identified as Lactobacillus plantarum based on API carbohydrate fermentation pattern testing. The 16s rDNA sequence was investigated in order to determine physiological characteristics. The optimum growth temperature of K154 was 37°C. K154 was more sensitive to novobiocin and bacitracin than to other antibiotics, and exhibited greater resistance to polymyxin B and vancomycin. K154 was comparatively tolerant to bile juice and acid, and displayed resistance to Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus at rates of 19.0, 18.9, and 13.6% respectively.

Keywords

Lactobacillus plantarum physiological characteristic γ-aminobutyric acid functional product 

Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2014

Authors and Affiliations

  1. 1.Korea Food Research InstituteSeongnam, GyeonggiKorea