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标题：Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food
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作者：Ji‐Hye Jung ; Su‐Ji Kim ; Jae Yong Lee 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2019
卷号：7
期号：8
页码：2505-2516
DOI：10.1002/fsn3.1075
出版社：John Wiley & Sons, Ltd.
摘要：This study aimed to evaluate the safety (hemolysis and enzyme activity), probiotic properties (gastrointestinal tract tolerance, adhesion, hydrophobicity, and auto‐aggregation), and functional characteristics (antimicrobial, antioxidant, and β ‐galactosidase activities) of lactic acid bacteria (LAB), isolated from kimchi, in order to select a multifunctional LAB strain for starter culture in fermented food. The five isolated strains included Lactobacillus plantarum WiKim83, L . plantarum WiKim84, Pediococcus pentosaceus WiKim85, P . pentosaceus WiKim86, and L . plantarum WiKim87, as identified by 16S rRNA gene sequence analysis; they were confirmed to be nonhemolytic and not able to produce β ‐glucuronidase, a carcinogenic enzyme. Probiotic properties of the five LAB strains were evaluated relative to those of commercial Lactobacillus rhamnosus GG, and results revealed probiotic potential of three strains ( L . plantarum WiKim83, L . plantarum WiKim84, and L . plantarum WiKim87) to be superior. L . plantarum WiKim84 showed high antimicrobial activity against pathogens, and L . plantarum WiKim83 exhibited the highest antioxidant and β ‐galactosidase activities. Based on the probiotic and functional properties, the main characteristics of each strain were highlighted and two of them, L . plantarum WiKim83 and L . plantarum WiKim87, were selected as the most potent by principal component analysis. These strains showed antimicrobial, β ‐galactosidase, and antioxidant activities, which recommend their suitability as starter culture in various fermented foods.
关键词：antimicrobial activity;antioxidant activity; Lactobacillus plantarum ;probiotic;β‐galactosidase activity