A Study on the Yogurt Manufacture Suitability and Antimicrobial Activity of Lactobacillus plantarum LHB55 Isolated from Kimchi
2010
Lee, S.G., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Lee, Y.J., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Kim, M.K., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Han, K.S., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Jeong, S.G., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Oh, M.H., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Jang, A.R., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Kim, D.H., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Bae, I.H., Sunchon National University, Sunchon, Republic of Korea | Ham, J.S., National Institute of Animal Science, RDA, Suwon, Republic of Korea
The aim of this study was to develop a new starter for fermented milk. The approach started with 103 acid-producing isolates from Kimchi, a type of spiced, fermented cabbage and then PCR screening was used to identify 72 Lactobacillus strains. The ability to inhibit the growth of food-borne human pathogens (Escherichia coli, Salmonella enteritidis, Staphylococcus aureus) of these strains were measured, using the paper disk method. Among them, one bacterium (LHB55) that showed a strong antibacterial activity against food-borne human pathogens was identified and further characterized, using 16S rDNA sequencing and API 50CHL system. Because this isolate was identified as L. plantarum, it was named as L. plantarum LHB55. The yogurt produced using commercial LAB with L. plantarum LHB55 did not display properties that are microbially or physico-chemically different from the control group, which suggests that L. plantarum LHB55 can be used as a useful starter for yogurt containing high antibacterial activity. We think that identifying effective starter strains enabling further development of fermented milk that can deliver better health benefits such as antimicrobial properties is of high significance, and thus our effort in this type of approach will continue.
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