Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable
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- 作者：Kang Wook Leea ; Jae Min Shima ; Seon-Kyung Parka ; Ho-Jin Heoa ; b ; Hyun-Jin Kima ; b ; Kyung-Sik Hamc ; Jeong Hwan Kima ; b ; jeonghkm@gnu.ac.kr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Lactic acid bacteria ; Leuconostoc mesenteroides ; Lactobacillus plantarum ; Probiotic properties ; HT-29 cells
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：71
- 期：Complete
- 页码：130-137
- 全文大小：485 K
文摘
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Four lactic acid bacteria strains were isolated from kimchi.
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Probiotic properties of 4 isolates were evaluated.
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Lactobacillus plantarum C182 showed strong resistance against low pH and bile salts.
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Three Leuconostoc strains possessed high adhesion capacities to HT-29 cells.
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Leuconostoc mesenteroides F27 and Lb. plantarum C182 can be used as potential probiotics.