Park Jung-Min, Moon Ji-Woon, Zhang Bo-Zheng, An Byoung-Ki
Department of Food Marketing and Safety, Konkuk University, Seoul 05029, Republic of Korea.
Animal Resources Research Center, Konkuk University, Seoul 05029, Republic of Korea.
Foods. 2024 Oct 13;13(20):3261. doi: 10.3390/foods13203261.
The aim of this study was to examine the biological activity and probiotic properties of lactic acid bacteria (LAB) isolated from sweet potato stalk kimchi (SPK). Various LAB and spp. are active in the early stages of the fermentation of kimchi made from sweet potato stalk. Four strains of LAB were identified, including SPK2 ( ATCC 14869), SPK3 ( NBRC 15893), SPK8 and SPK9 ( subsp. NCFB 529). SPK2, SPK3, SPK8, and SPK9 showed 64.64-94.23% bile acid resistance and 78.66-82.61% pH resistance. We identified over 10 CFU/mL after heat treatment at 75 °C. Four strains showed high antimicrobial activity to Typhimurium with a clear zone of >11 mm. SPK2 had the highest antioxidative potentials, higher than the other three bacteria, with 44.96 μg of gallic acid equivalent/mg and 63.57% DPPH scavenging activity. These results demonstrate that the four strains isolated from sweet potato kimchi stalk show potential as probiotics with excellent antibacterial effects and may be useful in developing health-promoting products.
本研究的目的是检测从甘薯茎泡菜（SPK）中分离出的乳酸菌（LAB）的生物活性和益生菌特性。各种乳酸菌和 种在甘薯茎泡菜发酵的早期阶段具有活性。鉴定出四株乳酸菌，包括SPK2（ATCC 14869）、SPK3（NBRC 15893）、SPK8和SPK9（ 亚种NCFB 529）。SPK2、SPK3、SPK8和SPK9表现出64.64 - 94.23%的胆汁酸耐受性和78.66 - 82.61%的pH耐受性。在75°C热处理后，我们鉴定出超过10 CFU/mL。四株菌株对鼠伤寒沙门氏菌表现出高抗菌活性，抑菌圈>11 mm。SPK2具有最高的抗氧化潜力，高于其他三株菌，其没食子酸当量为44.96 μg/mg，DPPH清除活性为63.57%。这些结果表明，从甘薯泡菜茎中分离出的四株菌株具有作为益生菌的潜力，具有优异的抗菌效果，可能有助于开发促进健康的产品。
