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Probiotic properties of lactic acid bacteria isolated from commercial raw makgeolli

Authors
Jung, S.-E.Kim, S.-H.
Issue Date
2015
Publisher
Korean Society of Food Science and Technology
Keywords
Commercial raw makgeolli; Lactic acid bacteria; Lactobacillus plantarum; Probiotics
Citation
Korean Journal of Food Science and Technology, v.47, no.1, pp.44 - 50
Indexed
SCOPUS
KCI
Journal Title
Korean Journal of Food Science and Technology
Volume
47
Number
1
Start Page
44
End Page
50
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/95911
DOI
10.9721/KJFST.2015.47.1.44
ISSN
0367-6293
Abstract
The purpose of this study was to characterize the lactic acid bacteria found in makgeolli in terms of bacterial identity and gastric compatibility. Lactic acid bacteria were isolated from commercial raw makgeolli and separated into six strains that are resistant to gastric acidity and bile acid. These strains were identified by analysis of their 16S rDNA, as Lactobacillus plantarum BSM-2 and EHJ-1, Lactobacillus casei GSM-3 and EHJ-2, Lactobacillus brevis BSM-3 and Pediococcus pentosaceus TJH-1. All strains exhibited adhesion to intestines, showing that they were probiotic. We also found that L. plantarum BSM-2 had excellent resistance to bile acid as well as antioxidant activity. Taken together with its antibacterial properties and ability to lower cholesterol, our data suggest that L. plantarum BSM-2 was the most beneficial probiotic among the six strains. ©The Korean Society of Food Science and Technology.
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