Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Republic of Korea.
WithBio, Inc., Seoul, 05029, Republic of Korea.
Microb Pathog. 2020 Oct;147:104430. doi: 10.1016/j.micpath.2020.104430. Epub 2020 Aug 3.
Lactobacillus fermentum KU200060 was isolated from watery kimchi and its probiotic characteristics were evaluated, including tolerance to artificial gastric acid and bile salt, production of enzymes, ability to adhere to HT-29 cells, and antibiotic susceptibility. The antibacterial and antibiofilm effects of L. fermentum KU200060 against Streptococcus mutans KCTC 5316 were compared to those of Lactobacillus rhamnosus GG and Lactobacillus brevis KU15006. L. fermentum KU200060 demonstrated higher antibacterial activity and inhibition of biofilm formation by S. mutans than L. rhamnosus GG via inhibiting formation of water-insoluble glucan and related gene expression. In addition, L. fermentum KU200060 was applied as a probiotic in yogurt, and its physicochemical property and sensory value demonstrated its potential as a yogurt starter. The physicochemical characteristics and consumer acceptability of the probiotic yogurt containing L. fermentum KU200060 were not significantly different compared to those of the control yogurt. Therefore, L. fermentum KU200060 could be used for oral health in the probiotic industry.
发酵乳杆菌 KU200060 从泡菜中分离出来，评估了其益生菌特性，包括耐人工胃酸和胆盐、产酶、黏附 HT-29 细胞的能力和抗生素敏感性。比较了发酵乳杆菌 KU200060 对变异链球菌 KCTC 5316 的抗菌和抗生物膜作用与鼠李糖乳杆菌 GG 和短乳杆菌 KU15006 的作用。发酵乳杆菌 KU200060 通过抑制不溶性葡聚糖的形成及其相关基因的表达，显示出比鼠李糖乳杆菌 GG 更高的抗变异链球菌活性和抑制生物膜形成的能力。此外，发酵乳杆菌 KU200060 被用作酸奶中的益生菌，其理化性质和感官价值表明其作为酸奶发酵剂的潜力。与对照酸奶相比，含有发酵乳杆菌 KU200060 的益生菌酸奶的理化特性和消费者接受度没有显著差异。因此，发酵乳杆菌 KU200060 可用于益生菌产业的口腔健康。
