Microencapsulation of endophytic LAB (KCC-41) and its probiotic and fermentative potential for cabbage kimchi
Int. microbiol
; 22(1): 121-130, mar. 2019. ilus, graf, tab
Article
in English
| IBECS
| ID: ibc-184820
Responsible library:
ES1.1
Localization: BNCS
ABSTRACT
The aim of the present study was to isolate novel lactic acid bacteria (LAB) from hairy vetch forage crop and characterize their probiotic and fermentative potential for preparing Korean cabbage kimchi. First, functional characterization of isolated strains such as antagonistic property, auto-aggregation, antibiotic susceptibility, and extracellular enzyme production was performed. The isolated Lactobacillus plantarum KCC-41 strain was able to inhibit pathogenic fungal spore formation. It showed susceptibility to common commercial antibiotics drugs. The selected LAB strain was then subjected to microencapsulation with alginate biopolymer. Its ability to survive in in vitro simulated gastro-intestinal fluid was evaluated. It was also used in the fermentation of cabbage kimchi samples. The encapsulated KCC-41 strain could effectively lead to kimchi fermentation in terms of reducing its pH and dominating bacterial count. It also significantly increased organic acid production than non-encapsulated LAB (KCC-41) for cabbage kimchi samples
RESUMEN
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Collection:
National databases
/
Spain
Database:
IBECS
Main subject:
Brassica
/
Cells, Immobilized
/
Probiotics
/
Vicia
/
Lactobacillus plantarum
/
Endophytes
/
Food Microbiology
Language:
English
Journal:
Int. microbiol
Year:
2019
Document type:
Article
Institution/Affiliation country:
Chonnam National University/Republic of Korea
/
Dongsin University/Republic of Korea
/
Pusan National University Hospital/Republic of Korea
/
Rural Development Administration/Republic of Korea
/
Sunchon National University/Republic of Korea