ArticleInternational journal of molecular sciences2022
Antioxidant and Antibacterial Effects of Potential Probiotics Isolated from Korean Fermented Foods.
Article in International journal of molecular sciences, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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17 citing papers in PubMed.
- The Effect of Ophthalmic and Systemic Formulations of Latilactobacillus sakei on Clinical and Immunological Outcomes of Patients With Dry Eye Disease: A Factorial, Randomized, Placebo-controlled, and Triple-masking Clinical Trial.Probiotics and antimicrobial proteins · 2024Trial
- Isolation and Identification of Lactic Acid Bacteria from Traditional Fermented Shredded Potato and Research on Their Prebiotic, Antioxidant, and Fermentative Properties.Probiotics and antimicrobial proteins · 2026Article
- Linking the edible plant microbiome and human gut microbiome.Gut microbes · 2025Review
- Probiotic potential of ginseng derived Lacticaseibacillus rhamnosus strains with hypocholesterolemic, antioxidant and antibacterial activities.Scientific reports · 2025Article
- Hypoglycemic, Antioxidant Activities, and Probiotic Characteristics ofLife (Basel, Switzerland) · 2025Article
- Isolation and Characterization of Probiotic Bacteria from Traditional Foods.Applied biochemistry and biotechnology · 2025Article
- Extracellular matrix gene set and microRNA network in intestinal ischemia-reperfusion injury: Insights from RNA sequencing for diagnosis and therapy.World journal of gastrointestinal surgery · 2025Review
- Evaluation of the nutritional value of fermented pangasius fish waste and its potential as a poultry feed supplement.Veterinary world · 2025Article
- Evaluation of probiotic properties and complete genome analysis of lactic acid bacteria isolated from crested ibisFrontiers in microbiology · 2025Article
- Probiotic Characteristics and the Anti-Inflammatory Effects ofMicroorganisms · 2024Article
- Lactic acid bacteria in Asian fermented foods and their beneficial roles in human health.Food science and biotechnology · 2024Review
- ProbioticFood chemistry: X · 2024Review
- Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl.Foods (Basel, Switzerland) · 2024Article
- Whole Genome Sequencing Reveals Antimicrobial Resistance and Virulence Genes of Both Pathogenic and Non-PathogenicAntibiotics (Basel, Switzerland) · 2024Article
- Bioformulation ofFrontiers in bioengineering and biotechnology · 2024Article
- Biological Characterization and Whole-Genome Analysis ofMicroorganisms · 2023Article
- Antidiabetic Activity of Potential ProbioticsNutrients · 2023Article
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5 authors.
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Abstract
A total of sixteen bacterial strains were isolated and identified from the fourteen types of Korean fermented foods that were evaluated for their in vitro probiotic potentials. The results showed the highest survivability for Bacillus sp. compared to Lactobacillus sp. in simulated gastric pH, and it was found to be maximum for B. inaquosorum KNUAS016 (8.25 ± 0.08 log10 CFU/mL) and minimum for L. sakei KNUAS019 (0.8 ± 0.02 log10 CFU/mL) at 3 h of incubation. Furthermore, B. inaquosorum KNUAS016 and L. brevis KNUAS017 also had the highest survival rates of 6.86 ± 0.02 and 5.37 ± 0.01 log10 CFU/mL, respectively, in a simulated intestinal fluid condition at 4 h of incubation. The percentage of autoaggregation at 6 h for L. sakei KNUAS019 (66.55 ± 0.33%), B. tequilensis KNUAS015 (64.56 ± 0.14%), and B. inaquosorum KNUAS016 (61.63 ± 0.19%) was >60%, whereas it was lower for L. brevis KNUAS017 (29.98 ± 0.09%). Additionally, B. subtilis KNUAS003 showed higher coaggregation at 63.84 ± 0.19% while B. proteolyticus KNUAS001 found at 30.02 ± 0.33%. Among them, Lactobacillus sp. showed the best non-hemolytic activity. The highest DPPH and ABTS radical scavenging activity was observed in L. sakei KNUAS019 (58.25% and 71.88%). The cell-free supernatant of Lactobacillus sp. considerably inhibited pathogenic growth, while the cell-free supernatant of Bacillus sp. was moderately inhibited when incubated for 24 h. However, the overall results found that B. subtilis KNUAS003, B. proteolyticus KNUAS012, L. brevis KNUAS017, L. graminis KNUAS018, and L. sakei KNUAS019 were recognized as potential probiotics through different functional and toxicity assessments.
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