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Exploring the Probiotic and Compound Feed Fermentative Applications of Lactobacillus plantarum SK1305 Isolated from Korean Green Chili Pickled Pepper

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Abstract

Herein, we explore the probiotic potentials and soybean meal (SBM) compound feed fermentative applications of Lactobacillus plantarum SK1305 strain isolated previously from Korean green chili pickled pepper (gochu-jangajji). The isolate exhibited higher acid (pH 2.5) and bile tolerance (0.3%, w/v) up to 2 h and 4 h, respectively. The cell-free culture supernatant (CFCS) displayed a broad spectrum antibacterial activities against various pathogens, which may be ascribed to high lactic acid production (L-form, 86.8 ± 0.8 mM and D-form, 44.8 ± 0.2 mM). Further, the strain displayed high cell-surface hydrophobicity (92.7 ± 1.0%), coupled with low auto-aggregation (23.6 ± 4.4%) but relatively higher co-aggregation properties with C. perfringens (49.6 ± 0.6%) as well as H2O2 (1.0 mM) resistant property. Additionally, the isolate displayed significant DPPH free radical scavenging activity (55.2 ± 0.6%) and superoxide reducing ability in MAC-T cells. Considering safety, the isolate has no transmissible antibiotic resistant genes and harmful enzymes as well as non-hemolytic activities. Ushered by these appreciable probiotic properties, the isolate was used for solid state fermentation (SSF) of SBM compound feed. Notably, we observed a higher strain adaptability (> 1010 CFU/g) following the production of L- (> 6.0 ± 0.0 mM) and D-form (> 5.2 ± 0.3 mM) lactic acid during fermentation for 8 h. The methanolic extracts of fermented feed displayed high antibacterial and antioxidant activities, affirming the potential functional activities of fermented compound feeds. Therefore, L. plantarum SK1305 may act as a worthy inoculum toward fermentation of feed with enhanced nutritional properties.

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Funding

This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through Agri-Bio Industry Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (No.312058–03) and Cooperative Research Program for Agriculture Science & Technology Development (Project No. PJ010906), Rural Development Administration, Republic of Korea.

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Authors and Affiliations

  1. Department of Animal Science and Technology, Konkuk University, Seoul, 05029, Republic of Korea

    Kai-Min Niu, Damini Kothari & Soo-Ki Kim

  2. Department of Animal Science, Chonbuk National University, Baekje-daero, Jeonju-si, 567, Republic of Korea

    Sang-Buem Cho

  3. Department of Food Science of Animal Resource, Konkuk University, Seoul, 05029, Republic of Korea

    Sung-Gu Han

  4. Bigbiogen. Co., Ltd, Anseong, Gyeonggi-do, 616, Republic of Korea

    In-Geun Song

  5. Division of Applied Life Science, Gyeongsang National University, Jinju, 501, Republic of Korea

    Sam-Churl Kim

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  1. Kai-Min Niu
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Kai-Min Niu and Damini Kothari are the co-first authors.

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Niu, KM., Kothari, D., Cho, SB. et al. Exploring the Probiotic and Compound Feed Fermentative Applications of Lactobacillus plantarum SK1305 Isolated from Korean Green Chili Pickled Pepper. Probiotics & Antimicro. Prot. 11, 801–812 (2019). https://doi.org/10.1007/s12602-018-9447-2

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