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Probiotic lactic acid bacteria isolated from traditional Korean fermented foods based on β-glucosidase activity

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Abstract

This study was designed to isolate lactic acid bacteria (LAB) with β-glucosidase activity and probiotic properties from Korean fermented foods. Among nine isolates, four LAB strains had excellent survival rates at pH 2.5 with 0.3% (w/v) pepsin for 3 h and 0.3% (w/v) oxgall for 24 h. Four LAB strains did not produce β-glucuronidase and showed adhesion ability to HT-29 cells that was superior to that shown by the reference strain Lactobacillus rhamnosus GG. All four strains were sensitive to ampicillin, tetracycline, chloramphenicol, and doxycycline. These strains were identified as Leuconostoc mesenteroides H40, Lactobacillus plantarum FI10604, L. brevis FI10700, and L. perolens FI10842 by 16S rRNA gene sequence, respectively. It was found that L. perolens FI10842 produced the highest β-glucosidase activity (49.10 mU/mL). These results indicate that the four LAB strains could be used as potential probiotic. Especially L. perolens FI10842 could be used as a starter culture for fermentation.

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Acknowledgements

This research was supported by the High Value-added Food Technology Development Program of the Ministry of Agriculture, Food, and Rural Affairs (Grant Number 314073-03) and Priority Research Centers Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology (2009-0093824).

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Authors and Affiliations

  1. Department of Food Science and Biotechnology of Animal Resource, Konkuk University, Seoul, 05029, Republic of Korea

    Sung-Ho Son, Hye-Lin Jeon, Seo-Jin Yang, Min-Ho Sim & Hyun-Dong Paik

  2. Korean Culture Center of Microorganisms, Seoul, 03641, Republic of Korea

    Yu-Jin Kim

  3. Bio/Molecular Informatics Center, Konkuk University, Seoul, 05029, Republic of Korea

    Na-Kyoung Lee & Hyun-Dong Paik

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  1. Sung-Ho Son
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  2. Hye-Lin Jeon
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Correspondence to Hyun-Dong Paik.

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Son, SH., Jeon, HL., Yang, SJ. et al. Probiotic lactic acid bacteria isolated from traditional Korean fermented foods based on β-glucosidase activity. Food Sci Biotechnol 27, 123–129 (2018). https://doi.org/10.1007/s10068-017-0212-1

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  • DOI: https://doi.org/10.1007/s10068-017-0212-1

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