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Oh YJ, Kim S, Lee DY, Hong J. Effects of blue
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irradiation on the quality characteristics of Mukeunji, a long‐term fermented kimchi, during refrigerated storage. J Food Saf 2023. [DOI: 10.1111/jfs.13041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Yeong Ji Oh
- Department of Food and Animal Biotechnology Research Institute for Agriculture and Life Sciences, Center for Food and Bioconvergence, Seoul National University Seoul Republic of Korea
| | - Selim Kim
- Division of Applied Food System College of Natural Science, Seoul Women's University Seoul Republic of Korea
| | - Do Yup Lee
- Department of Food and Animal Biotechnology Research Institute for Agriculture and Life Sciences, Center for Food and Bioconvergence, Seoul National University Seoul Republic of Korea
| | - Jungil Hong
- Division of Applied Food System College of Natural Science, Seoul Women's University Seoul Republic of Korea
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Kondrotiene K, Lauciene L, Andruleviciute V, Kasetiene N, Serniene L, Sekmokiene D, Malakauskas M. Safety Assessment and Preliminary In Vitro Evaluation of Probiotic Potential of Lactococcus lactis Strains Naturally Present in Raw and Fermented Milk. Curr Microbiol 2020; 77:3013-3023. [PMID: 32683465 DOI: 10.1007/s00284-020-02119-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Accepted: 07/07/2020] [Indexed: 01/02/2023]
Abstract
The present study was conducted to find the potential of Lactococcus lactis strains naturally present in raw and fermented milk as probiotics and to evaluate their safety and some technological characteristics. There are numerous studies that evaluated probiotic properties of lactococci, nevertheless, limited studies on the probiotic potential of lactococci isolated from raw milk or dairy products were performed. Strains isolation from raw milk or dairy products and their characterization is important when selection of starter strains for the production of functional dairy foods is performed. Depending on aroma production and acidifying activity, 33 L. lactis strains were selected out of 169 and evaluated for safety, technological and probiotic properties. These strains were screened for antibiotic sensitivity, enzymatic activity, hemolytic and gelatinase activities. The strains were also assessed for resistance to bile salts and acid, growth in bile acids and cholesterol, cell surface hydrophobicity. Based on the obtained results, two strains with the best probiotic potential were selected. These two L. lactis strains, with 51% and 67% survival at low pH and more than 80% resistance to various bile salt concentrations, proved their resistance in vitro to gastric conditions. Also these strains proved to be good acidifiers (the pH of milk was reduced by at least 1 unit in 6 h at 30-37 °C) and can be used in the development of functional dairy foods as starter cultures.
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Affiliation(s)
- Kristina Kondrotiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes st. 18, 47181, Kaunas, Lithuania.
| | - Lina Lauciene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes st. 18, 47181, Kaunas, Lithuania
| | - Vaida Andruleviciute
- Department of Biochemistry, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes st. 18, 47181, Kaunas, Lithuania
| | - Neringa Kasetiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes st. 18, 47181, Kaunas, Lithuania
| | - Loreta Serniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes st. 18, 47181, Kaunas, Lithuania
| | - Dalia Sekmokiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes st. 18, 47181, Kaunas, Lithuania
| | - Mindaugas Malakauskas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes st. 18, 47181, Kaunas, Lithuania
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Kim SH, Kim WJ, Kang SS. Inhibitory effect of bacteriocin-producing Lactobacillus brevis DF01 and Pediococcus acidilactici K10 isolated from kimchi on enteropathogenic bacterial adhesion. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100425] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Das P, Khowala S, Biswas S. In vitro probiotic characterization of Lactobacillus casei isolated from marine samples. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.029] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Kim JH, Li J, Han SK, Qin P, Kim J, Park Y, Lee SY, Hong Y, Kim W, Kim HY. Characterization of macrophage-activating lactic acid bacteria isolated from Mukeunji. Food Sci Biotechnol 2016; 25:595-599. [PMID: 30263311 DOI: 10.1007/s10068-016-0083-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Revised: 11/30/2015] [Accepted: 11/30/2015] [Indexed: 11/27/2022] Open
Abstract
Lactic acid bacteria (LAB) were reported to comprise the majority of the bacterial population in mukeunji, a long-fermented kimchi. This current study investigated the probiotic abilities of LAB isolated from mukeunji. Forty bacterial strains from mukeunji were identified by SDS-PAGE gel patterns, which were further tested for acid and bile tolerance. An assessment of the immuneboosting effects of these strains in RAW264.7 cells was also carried out by measurement of secreted proinflammatory cytokines. Heat-killed LAB were also tested for their contribution to cytokine production because certain LAB are not durable in the digestive tract. Immune-boosting strains were further characterized by SDS-PAGE of whole-cell protein and 16S rRNA gene sequencing, resulting in the identification of Lactobacillus plantarum, L. sakei, Weissella cibaria, and Pediococcus parvulus. These data and the fact that mukeunji is highly consumed in Korea, together, highlight the need of detailed epidemiological and animal feeding studies.
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Affiliation(s)
- Jae-Hwan Kim
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Jingmei Li
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Seon-Kyeong Han
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Pei Qin
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Jushin Kim
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Yeseul Park
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Shin-Young Lee
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Yeun Hong
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Wooki Kim
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Hae-Yeong Kim
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
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Rapid manufacture and quality evaluation of long-term fermented kimchi (mukeunji) using Lactobacillus sakei SC1. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0234-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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Lai YJ, Tsai SH, Lee MY. Isolation of exopolysaccharide producing Lactobacillus strains from sorghum distillery residues pickled cabbage and their antioxidant properties. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0168-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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