Screening and Identification of High Acid-producing Lactic Acid Bacteria in Traditional Kimchi
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Abstract:
Hunan homemade kimchi water that had been stored for more than 50 years was used for screening and isolating strains of lactic acid bacteria using the culture-dependent method. The isolated strains were examined for their hemolytic activity and acid generation ability, whereas the high acid-producing strains were assessed for their tolerance to acid and bile salts, self-aggregation and hydrophobicity, antioxidant properties, nitrite degradation ability, growth properties, and biosafety. In total, 70 lactic acid bacterial strains were isolated from the kimchi samples, of which 42 did no exhibit hemolytic activity. Additionally, 16S rDNA sequence was used to screen and identify nine high acid-producing strains, which were designated JT1-31, JT1-21, JT1-12, JT1-25, JT1-6, JT1-16, JT1-34, JT3-23, and JT3-10. They all belonged to Lactiplantibacillus plantarum; strain JT1-12 showed the best acid resistance, with a survival rate of 156.85% at pH 3.0; strain JT3-10 exhibited the best bile salt tolerance, with a survival rate of 145.04% at 0.3% bile salt concentration; strain JT1-16 showed the highest self-aggregation and hydrophobicity at 66.13% and 44.19%, respectively; and strain JT1-21 exhibited the highest DPPH scavenging rate at 51.93%. The α-glucosidase inhibition rate of strain JT1-25 was the highest at 20.36%. The nitrite degradation rate of all nine strains was >90%, with JT1-12 exhibiting the highest removal rate at 94.98%. Evaluation of biogenic amine production indicated that none of the nine strains produced biogenic amines. This study identified nine strains of lactic acid bacteria isolated from traditional kimchi that exhibited good probiotic potential, providing a valuable reference and foundation for further inviestigation into lactic acid bacteria derived from food sources.
