Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi Produced in Iran
Background and Objectives: Probiotics refers to a group of microorganisms, which when exist in an appropriate amount in the gastrointestinal tract can have beneficial effects on host. Due to their duced consumption of traditional fermented food, where by the possibility of loss of many probiotic str...
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| Format: | Article |
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Qom University of Medical Sciences
2015-07-01
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| Series: | Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Qum |
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| Online Access: | http://journal.muq.ac.ir/article-1-216-en.html |
| _version_ | 1819135641892421632 |
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| author | Farideh Tabatabaei Yazdi Alireza Vasiee Behrooz Alizadeh Behbahani Seyed Ali Mortazavi |
| author_facet | Farideh Tabatabaei Yazdi Alireza Vasiee Behrooz Alizadeh Behbahani Seyed Ali Mortazavi |
| author_sort | Farideh Tabatabaei Yazdi |
| collection | DOAJ |
| description | Background and Objectives: Probiotics refers to a group of microorganisms, which when exist in an appropriate amount in the gastrointestinal tract can have beneficial effects on host. Due to their duced consumption of traditional fermented food, where by the possibility of loss of many probiotic strains exist, isolation and identification of these bacteria from traditional and healthful food products seem necessary. Kimchi is a fermented food, which seems to have probiotic strains. In this study, the probiotic potential of strains isolated from kimchi was investigated. Methods: To determine the probiotic properties of the mentioned strains, confirmatory tests, including resistance to acid (pH= 2, 3, and 7), resistance to bile salts (percentage, 0, 0.2, 0.3, 0.5, 1.0, and 2.0), antibacterial activity, and finally resistance of the studied strains to some common antibiotics were performed. Results: In this study, out of 55 tested isolates, Pediococcus and Lactobacillus showed good probiotic properties, so that maximum probiotic potential belonged to Lactobacillus plantarum strain PD412 and Pediococcus pentosaceus strain ATCC 25745. Conclusion: In this study, safety aspects of using these bacteria, in terms of resistance to antibiotics, indicated that these two bacteria have natural resistance to antibiotics. Therefore, considering high probiotic potential of lactic acid bacteria isolated from kimchi, it is recommended that this food be used as a probiotic supplement. |
| first_indexed | 2024-12-22T10:22:19Z |
| format | Article |
| id | doaj.art-30d87f1bc3344616b019761492698e5e |
| institution | Directory Open Access Journal |
| issn | 1735-7799 2008-1375 |
| language | fas |
| last_indexed | 2024-12-22T10:22:19Z |
| publishDate | 2015-07-01 |
| publisher | Qom University of Medical Sciences |
| record_format | Article |
| series | Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Qum |
| spelling | doaj.art-30d87f1bc3344616b019761492698e5e2022-12-21T18:29:35ZfasQom University of Medical SciencesMajallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Qum1735-77992008-13752015-07-01951122Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi Produced in IranFarideh Tabatabaei Yazdi0Alireza Vasiee1Behrooz Alizadeh Behbahani2Seyed Ali Mortazavi3 Ferdowsi University of Mashhad, Mashhad Ferdowsi University of Mashhad, Mashhad Ferdowsi University of Mashhad, Mashhad Ferdowsi University of Mashhad, Mashhad Background and Objectives: Probiotics refers to a group of microorganisms, which when exist in an appropriate amount in the gastrointestinal tract can have beneficial effects on host. Due to their duced consumption of traditional fermented food, where by the possibility of loss of many probiotic strains exist, isolation and identification of these bacteria from traditional and healthful food products seem necessary. Kimchi is a fermented food, which seems to have probiotic strains. In this study, the probiotic potential of strains isolated from kimchi was investigated. Methods: To determine the probiotic properties of the mentioned strains, confirmatory tests, including resistance to acid (pH= 2, 3, and 7), resistance to bile salts (percentage, 0, 0.2, 0.3, 0.5, 1.0, and 2.0), antibacterial activity, and finally resistance of the studied strains to some common antibiotics were performed. Results: In this study, out of 55 tested isolates, Pediococcus and Lactobacillus showed good probiotic properties, so that maximum probiotic potential belonged to Lactobacillus plantarum strain PD412 and Pediococcus pentosaceus strain ATCC 25745. Conclusion: In this study, safety aspects of using these bacteria, in terms of resistance to antibiotics, indicated that these two bacteria have natural resistance to antibiotics. Therefore, considering high probiotic potential of lactic acid bacteria isolated from kimchi, it is recommended that this food be used as a probiotic supplement.http://journal.muq.ac.ir/article-1-216-en.htmlkimchiprobioticslactobacilluspediococcusiran |
| spellingShingle | Farideh Tabatabaei Yazdi Alireza Vasiee Behrooz Alizadeh Behbahani Seyed Ali Mortazavi Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi Produced in Iran Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Qum kimchi probiotics lactobacillus pediococcus iran |
| title | Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi Produced in Iran |
| title_full | Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi Produced in Iran |
| title_fullStr | Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi Produced in Iran |
| title_full_unstemmed | Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi Produced in Iran |
| title_short | Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi Produced in Iran |
| title_sort | evaluation of probiotic properties of lactic acid bacteria isolated from kimchi produced in iran |
| topic | kimchi probiotics lactobacillus pediococcus iran |
| url | http://journal.muq.ac.ir/article-1-216-en.html |
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