오영지 (서울여자대학교, 현 을지대학교) | 상위피인용논문 > 한빛사

상위피인용논문

조회472

서울여자대학교, 현 을지대학교

LWT-Food Sci. Technol., Volume 63, Issue 1 , September 2015, Pages 437-444 | https://doi.org/10.1016/j.lwt.2015.03.005 Evaluation of probiotic properties of Lactobacillus and Pediococcus strains isolated from Omegisool, a traditionally fermented millet alcoholic beverage in Korea

Yeong Ji Oh ¹, Dong Sun Jung ^{1 *}

¹Department of Food Science and Technology, Seoul Women's University, 621 Hwarangro, Nowon-gu, Seoul 139-774, Republic of Korea

^*Corresponding author: correspondence to Dong Sun Jung

Abstract

This study was carried out to isolate lactic acid bacteria (LAB) from Omegisool and to evaluate the probiotic properties of the isolates. Omegisool is a traditionally fermented millet alcoholic beverage from the Jeju district in Korea. The in vitro tests to evaluate the probiotic potential of the isolated bacteria included survival in acid and bile salt conditions, adhesion capacity to HT-29 cells, resistance to 5 antibiotics, and antioxidant activity. By their biochemical assays and analysis of their 16S rRNA gene sequences, seven strains isolated from Omegisool were identified as 5 Lactobacillus (Lb) species (Lb. pentosus SW02, Lb. plantarum subsp. plantarum SW03, Lb. sakei subsp. sakei SW04, Lb. plantarumLb. plantarum

논문정보

형식Research article
게재일2015년 09월 (BRIC 등록일 2024-10-02)
연구진국내 연구진
분야 생명과학 > 미생물학
피인용횟수120회 이상 인용된 논문

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