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标题：Safety evaluation of Lactococcus lactis IDCC 2301 isolated from homemade cheese
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作者：Taeok Kim ; Shakti Chandra Mondal ; Chae‐Rim Jeong 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2022
卷号：10
期号：1
页码：67-74
DOI：10.1002/fsn3.2648
语种：English
出版社：John Wiley & Sons, Ltd.
摘要：Abstract For applications of microorganisms as probiotics in the food industry, safety evaluation has increasingly become important to ensure the health of consumers. Although people have been using various lactic acid bacteria for different purposes, some studies have reported that certain lactic acid bacteria exhibit properties of virulence and produce toxic compounds. Thus, it is necessary to examine the characteristics associated with lactic acid bacteria that are safe for use as probiotics. This research aimed to assess the safety of Lactococcus lactis IDCC 2301 isolated from homemade cheese using in vitro and in vivo assays, including antibiotic resistance, hemolytic activity, toxin production, infectivity, and metabolic activity in immune‐compromised animal species. The results demonstrated that the strain was susceptible to nine antibiotics suggested by the European Food Safety Authority (EFSA). Whole‐genome analysis revealed that L. lactis IDCC 2301 neither has toxigenic genes nor harbors antibiotic resistance. Moreover, L. lactis IDCC 2301 showed neither hemolytic nor β‐glucuronidase activity. Furthermore, none of the D‐lactate and biogenic amines were produced by L. lactis IDCC 2301. Finally, it was demonstrated that there was no toxicity and mortality using single‐dose oral toxicity tests in rats. These results indicate that L. lactis IDCC 2301 can be safely used as probiotics for human consumption.