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In vitro evaluation of probiotic lactic acid bacteria isolated from dairy and non-dairy environments

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Abstract

Four strains and 2 strains of lactic acid bacteria (LAB) were isolated from the commercial yogurt and kimchi products in Korea, respectively. Based on the 16S rRNA sequencing data, strain A from a drink-type yogurt manufactured by dairy company S, was a Gram-positive, rod-shaped Lactobacillus helveticus, and both strain B (company N) and D (company H) were identified as L. casei ssp. casei, and strain C (company L) as L. paracasei. None of yogurt strain B and D was recovered from the samples exposed to the simulated gastric juice, pH 2.0 for 1.5 hr. Of the 6 isolates tested, strain YS93 from kimchi was the most resistant to acidic condition using the simulated gastric juice, pH 2.0. Moreover, it was shown that 2 kimchi isolates and yogurt strain D produced antibacterial substances, probably bacteriocin-like peptide, which was inhibitory against Staphylococcus aureus as an indicator. In an adhesion assay using a Caco-2 cell, the adherence activity of kimchi strains YS29 and YS93 was significantly higher than those of 4 yogurt starter strains tested.

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Authors and Affiliations

  1. Department of Life Science and Technology, College of Science and Engineering, Yonsei University, Wonju, Gangwon, 220-710, Korea

    Tae-Suk Song, Ji-Youn Kim, Ki-Hwan Kim & Sung-Sik Yoon

  2. RsD Center Maeil Dairies Co., Ltd., Pyungtaek, Gyeonggi, 451-861, Korea

    Byung-Moon Jung & Soong-Seop Yun

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  1. Tae-Suk Song
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  2. Ji-Youn Kim
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  6. Sung-Sik Yoon
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Correspondence to Sung-Sik Yoon.

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Song, TS., Kim, JY., Kim, KH. et al. In vitro evaluation of probiotic lactic acid bacteria isolated from dairy and non-dairy environments. Food Sci Biotechnol 19, 19–25 (2010). https://doi.org/10.1007/s10068-010-0003-4

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  • DOI: https://doi.org/10.1007/s10068-010-0003-4

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