Isolation and Characterization of Bifidobacterium longum subsp. longum BCBL-583 for Probiotic Applications in Fermented Foods
| العنوان: | Isolation and Characterization of Bifidobacterium longum subsp. longum BCBL-583 for Probiotic Applications in Fermented Foods |
|---|---|
| المؤلفون: | Young-Sup Shin, You-Tae Kim, Da Hye Yi, Chul-Hong Kim, Ju-Hoon Lee |
| المصدر: | Journal of Microbiology and Biotechnology. 28:1846-1849 |
| بيانات النشر: | Journal of Microbiology and Biotechnology, 2018. |
| سنة النشر: | 2018 |
| مصطلحات موضوعية: | Bifidobacterium longum, biology, Strain (chemistry), General Medicine, biology.organism_classification, Applied Microbiology and Biotechnology, law.invention, Probiotic, Functional food, law, Gastric acid, Microbiome, Food science, Feces, Biotechnology, Bifidobacterium |
| الوصف: | Recent human gut microbiome studies have supported that the genus Bifidobacterium is one of the most beneficial bacteria for human intestinal health. To develop a new probiotic strain for functional food applications, fourteen fecal samples were collected from healthy Koreans and the strain BCBL-583 was newly selected and isolated from a 25-year-old Korean woman's fecal sample using the selective medium for Bifidobacterium. Subsequent fructose-6-phosphate phosphoketolase (F6PPK) test and 16S rRNA gene sequencing analysis of the strain BCBL-583 confirmed that it belongs to B. longum subsp. longum. The stress resistance tests showed that it has oxygen and heat tolerance activities (5- and 3.9-fold increase for 24 h at 60 and 120 rpm, respectively; 78.61 ± 6.67% survival rate at 45°C for 24 h). In addition, gut environment adaptation tests revealed that this strain may be well-adapted in the gut habitat, with gastric acid/bile salt resistance (85.79 ± 1.53%, survival rate under 6 h treatments of gastric acid and bile salt) and mucin adhesion (73.72 ± 7.36%). Furthermore, additional tests including cholesterol lowering assay showed that it can reduce 86.31 ± 1.85% of cholesterol. Based on these results, B. longum BCBL-583 has various stress resistance for survival during food processing and environmental adaptation activities for dominant survival in the gut, suggesting that it could be a good candidate for fermented food applications as a new probiotic strain. |
| تدمد: | 1738-8872 1017-7825 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::dc67a2646ffec335b355f0e2c942e91e https://doi.org/10.4014/jmb.1809.09029 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi...........dc67a2646ffec335b355f0e2c942e91e |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 17388872 10177825 |
|---|