Probiotic properties of lactic acid bacteria isolated from Korean rice wine Makgeolli

Abstract

Makgeolli, a traditional Korean alcoholic beverage, includes many kinds of lactic acid bacteria (LAB). In this study, 17 different LAB strains were isolated from makgeolli and their functional effects were examined. The 17 LAB were identified as eight Pediococcus acidilactici strains, six P. pentosaceus strains, two Lactobacillus curvatus strains, and one L. curstorum strain. Evaluation of nitric oxide (NO) production showed that all of the LAB strains except P. acidilactici 4 (PA4) produced higher amounts of NO than L. rhamnosus GG, indicating that they may have immunomodulatory effects. In addition, P. acidilactici 5 ( PA5), P. pentosaceus 5 (PP5), L. curvatus 1, and L. curstorum 1 exhibited high acid tolerance properties. PA5 and PP5 also exhibited good bile acid tolerance. Lastly, Caco-2 cell adhesion experiments revealed that PA5 had a high cell adhesion rate of 19-43%. In conclusion, PA5 may be useful as a probiotic for further food industry applications.

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Correspondence to Cheon-Seok Park.

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Park, Y., Kim, M., Jung, D. et al. Probiotic properties of lactic acid bacteria isolated from Korean rice wine Makgeolli . Food Sci Biotechnol 24, 1761–1766 (2015). https://doi.org/10.1007/s10068-015-0229-2

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Keywords

  • acid tolerance
  • bile tolerance
  • makgeolli
  • nitric oxide
  • probiotics