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Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchi

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Abstract

Lactobacillus brevis KU15153 was isolated from kimchi and probiotic characterization was performed including analysis of its antimicrobial and antioxidant effects. Lactobacillus rhamnosus GG (LGG) was used as a probiotic control. L. brevis KU15153 survived under artificial gastric conditions and was non-hemolytic, showed antibiotic susceptibility, and did not produce carcinogenic β-glucuronidase. L. brevis KU15153 adhered strongly to HT-29 cells in the direct adherent assay and showed high cell surface hydrophobicity. Particularly, L. brevis KU15153 showed antimicrobial activity against the food-borne pathogens Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 15313, Salmonella Typhimurium P99, and Staphylococcus aureus KCCM 11335. Antioxidant activity was assessed using the DPPH radical scavenging assay and β-carotene and linoleic acid inhibition assay. L. brevis KU15153 showed higher antioxidant activity than LGG. These results suggest that L. brevis KU15153 has potential for use as a probiotic organism.

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Acknowledgements

This research was supported by the Agri-food R&D Performance Follow-up Support Program (2018100713) of the Korean Ministry of Agriculture, Food and Rural Affairs.

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

    Hye Ji Jang, Na-Kyoung Lee & Hyun-Dong Paik

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  1. Hye Ji Jang
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Correspondence to Hyun-Dong Paik.

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Jang, Lee, and Paik declare that they have no conflict of interest.

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Jang, H.J., Lee, NK. & Paik, HD. Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchi. Food Sci Biotechnol 28, 1521–1528 (2019). https://doi.org/10.1007/s10068-019-00576-x

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  • DOI: https://doi.org/10.1007/s10068-019-00576-x

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