Probiotic Properties of Lactobacillus brevis KU200019 and Synergistic Activity with Fructooligosaccharides in Antagonistic Activity against Foodborne Pathogens

• 발행기관: 한국축산식품학회
• 저자명: Kariyawasam Majuwana Gamage Menaka Menike Kariyawasam Seo Jin Yang Na-Kyoung Lee Hyun-Dong Paik
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제40권 제2호, 297~310쪽, 전체 14쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2020.03.31

영문 초록

This study aims to evaluate the probiotic properties of Lactobacillus brevis (L. brevis) KU200019 and the synergistic activity with prebiotics on antimicrobial activity, and the potential application as an adjunct culture in fermented dairy products. The commercial strain, L. brevis ATCC 14869 was used as reference strain. L. brevis KU200019 was showed higher viability in simulated gastric (99.38±0.21%) and bile (115.10±0.13%) conditions compared to reference strain. L. brevis KU200019 exhibited antimicrobial activity against various foodborne pathogens. The supplementation of fructooligosaccharides (FOS) enhanced viability of lactic acid bacteria (>8 Log CFU/mL) and antioxidant activity [2,2- diphenyl-2-picrylhydrazyl radical assay (DPPH) assay, 31.23±1.14%; 2,2-azinobis (3- ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, 38.82±1.46%] in fermented skim milk during refrigerated storage. L. brevis KU200019 was distinguished from the reference strain by its higher probiotic potential, antimicrobial activity, and higher antioxidant activity in fermented milk. Therefore, L. brevis KU200019 with FOS was demonstrated promising properties for further application in fermented dairy products with enhanced safety and quality.

목차

Introduction

Material and Methods

Results and Discussion

Conclusion

키워드

probiotics synbiotic dairy application antimicrobial activity antioxidant activity