1. Probiotic properties of Pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food.
- Author
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Lee KW, Park JY, Sa HD, Jeong JH, Jin DE, Heo HJ, and Kim JH
- Subjects
- Bacterial Adhesion, Bile Acids and Salts metabolism, Caco-2 Cells, Enzymes analysis, Epithelial Cells microbiology, Humans, Hydrogen-Ion Concentration, Korea, Lacticaseibacillus rhamnosus, Microbial Viability drug effects, Pediococcus drug effects, Pediococcus isolation & purification, Sodium Chloride metabolism, Pediococcus physiology, Probiotics pharmacology, Seafood microbiology
- Abstract
Three Pediococcus pentosaceus strains were isolated from jeotgals, salted and fermented Korean sea-foods, and their probiotic potentials were examined. After 2 h exposure to pH 3.0, P. pentosaceus F66 survived with the survival ratio of 32.6% followed by P. pentosaceus D56 (17.2%) and P. pentosaceus A24 (7.5%). P. pentosaceus F66 also survived better (26.6%) than P. pentosaceus A24 (13.7%) and P. pentosaceus D56 (5.8%) after 2 h exposure to 0.3% bile salts. Three strains grew slowly on MRS broth with 15% NaCl (w/v), reaching the OD600 values of 0.4-0.8 in 36 h. They adhered to Caco-2 cells (10.9-13.9 CFU/cell) with similar degree of adherence of a positive control, Lactobacillus rhamnosus GG (12.8 ± 0.5 CFU/cell). Three strains possess some desirable enzyme activities such as β-galactosidase, α-glucosidase, β-glucosidase, and N-acetyl-β-glucosidase. From these results, P. pentosaceus F66 seems qualified as a probiotic and can be utilized for fermented foods including jeotgals., (Copyright © 2014 Elsevier Ltd. All rights reserved.)
- Published
- 2014
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