Exploring the Probiotic and Compound Feed Fermentative Applications of Lactobacillus plantarum SK1305 Isolated from Korean Green Chili Pickled Pepper
Herein, we explore the probiotic potentials and soybean meal (SBM) compound feed fermentative applications of Lactobacillus plantarum SK1305 strain isolated previously from Korean green chili pickled pepper (gochu-jangajji). The isolate exhibited higher acid (pH 2.5) and bile tolerance (0.3%, w / v...
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| creator | Niu, Kai-Min Kothari, Damini Cho, Sang-Buem Han, Sung-Gu Song, In-Geun Kim, Sam-Churl Kim, Soo-Ki |
| description | Herein, we explore the probiotic potentials and soybean meal (SBM) compound feed fermentative applications of
Lactobacillus plantarum
SK1305 strain isolated previously from Korean green chili pickled pepper (gochu-jangajji). The isolate exhibited higher acid (pH 2.5) and bile tolerance (0.3%,
w
/
v
) up to 2 h and 4 h, respectively. The cell-free culture supernatant (CFCS) displayed a broad spectrum antibacterial activities against various pathogens, which may be ascribed to high lactic acid production (L-form, 86.8 ± 0.8 mM and D-form, 44.8 ± 0.2 mM). Further, the strain displayed high cell-surface hydrophobicity (92.7 ± 1.0%), coupled with low auto-aggregation (23.6 ± 4.4%) but relatively higher co-aggregation properties with
C. perfringens
(49.6 ± 0.6%) as well as H
2
O
2
(1.0 mM) resistant property. Additionally, the isolate displayed significant DPPH free radical scavenging activity (55.2 ± 0.6%) and superoxide reducing ability in MAC-T cells. Considering safety, the isolate has no transmissible antibiotic resistant genes and harmful enzymes as well as non-hemolytic activities. Ushered by these appreciable probiotic properties, the isolate was used for solid state fermentation (SSF) of SBM compound feed. Notably, we observed a higher strain adaptability (> 10
10
CFU/g) following the production of L- (> 6.0 ± 0.0 mM) and D-form (> 5.2 ± 0.3 mM) lactic acid during fermentation for 8 h. The methanolic extracts of fermented feed displayed high antibacterial and antioxidant activities, affirming the potential functional activities of fermented compound feeds. Therefore,
L. plantarum
SK1305 may act as a worthy inoculum toward fermentation of feed with enhanced nutritional properties. |
| doi_str_mv | 10.1007/s12602-018-9447-2 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2073324106</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2073324106</sourcerecordid><originalsourceid>FETCH-LOGICAL-c372t-18a7933cb1499040b47ed7a8835861a8aa1f567f781cac359331ead27888d5723</originalsourceid><addsrcrecordid>eNp1kcFqFTEUhoMotlYfwI0E3LgZPUlmJpllubS19IIX1HXIZM7Y1MwkJjOiD-L7muHWCoKb5EC-_OeHj5CXDN4yAPkuM94Cr4CpqqtrWfFH5JSpVlZMsPrxwwztCXmW8x1A2woOT8mJABAgFT8lvy5-RB-Sm7_Q5RbpIYXehcVZauaB7sIUw1qGS8TtSBPOi1ncd6TnMXpnyxzmTMNI98YuoTfWeb9mGr0pYFon-vGm7G_odQ7eLCVkTGGiNyGhmelVQpzp7tZ5Rw_OfvXl_YAxYnpOnozGZ3xxf5-Rz5cXn3bvq_2Hq-vd-b6yQvKlYsrITgjbs7rroIa-ljhIo5RoVMuMMoaNTStHqZg1VjSFZWgGLpVSQyO5OCNvjrkxhW8r5kVPLlv0pT6GNWsOUgheM2gL-vof9C6saS7tNOdStA00XVcodqRsCjknHHVMbjLpp2agN2f66EwXZ3pzprcSr-6T137C4eHHH0kF4Ecgx00Upr-r_5_6G8nKoSg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2273650599</pqid></control><display><type>article</type><title>Exploring the Probiotic and Compound Feed Fermentative Applications of Lactobacillus plantarum SK1305 Isolated from Korean Green Chili Pickled Pepper</title><source>MEDLINE</source><source>SpringerLink Journals - AutoHoldings</source><creator>Niu, Kai-Min ; Kothari, Damini ; Cho, Sang-Buem ; Han, Sung-Gu ; Song, In-Geun ; Kim, Sam-Churl ; Kim, Soo-Ki</creator><creatorcontrib>Niu, Kai-Min ; Kothari, Damini ; Cho, Sang-Buem ; Han, Sung-Gu ; Song, In-Geun ; Kim, Sam-Churl ; Kim, Soo-Ki</creatorcontrib><description>Herein, we explore the probiotic potentials and soybean meal (SBM) compound feed fermentative applications of
Lactobacillus plantarum
SK1305 strain isolated previously from Korean green chili pickled pepper (gochu-jangajji). The isolate exhibited higher acid (pH 2.5) and bile tolerance (0.3%,
w
/
v
) up to 2 h and 4 h, respectively. The cell-free culture supernatant (CFCS) displayed a broad spectrum antibacterial activities against various pathogens, which may be ascribed to high lactic acid production (L-form, 86.8 ± 0.8 mM and D-form, 44.8 ± 0.2 mM). Further, the strain displayed high cell-surface hydrophobicity (92.7 ± 1.0%), coupled with low auto-aggregation (23.6 ± 4.4%) but relatively higher co-aggregation properties with
C. perfringens
(49.6 ± 0.6%) as well as H
2
O
2
(1.0 mM) resistant property. Additionally, the isolate displayed significant DPPH free radical scavenging activity (55.2 ± 0.6%) and superoxide reducing ability in MAC-T cells. Considering safety, the isolate has no transmissible antibiotic resistant genes and harmful enzymes as well as non-hemolytic activities. Ushered by these appreciable probiotic properties, the isolate was used for solid state fermentation (SSF) of SBM compound feed. Notably, we observed a higher strain adaptability (> 10
10
CFU/g) following the production of L- (> 6.0 ± 0.0 mM) and D-form (> 5.2 ± 0.3 mM) lactic acid during fermentation for 8 h. The methanolic extracts of fermented feed displayed high antibacterial and antioxidant activities, affirming the potential functional activities of fermented compound feeds. Therefore,
L. plantarum
SK1305 may act as a worthy inoculum toward fermentation of feed with enhanced nutritional properties.</description><identifier>ISSN: 1867-1306</identifier><identifier>EISSN: 1867-1314</identifier><identifier>DOI: 10.1007/s12602-018-9447-2</identifier><identifier>PMID: 30030782</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Acid production ; Adaptability ; Anti-Bacterial Agents - pharmacology ; Antibiotic resistance ; Antioxidants ; Applied Microbiology ; Bile ; Capsicum - metabolism ; Capsicum - microbiology ; Cell culture ; Cell surface ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Feeds ; Fermentation ; Fermented food ; Fermented Foods and Beverages - microbiology ; Hydrogen peroxide ; Hydrophobic and Hydrophilic Interactions ; Hydrophobicity ; Immunological tolerance ; Inoculum ; Lactic acid ; Lactobacillus plantarum ; Lactobacillus plantarum - chemistry ; Lactobacillus plantarum - drug effects ; Lactobacillus plantarum - genetics ; Lactobacillus plantarum - metabolism ; Lymphocytes T ; Microbiology ; Nutrition ; Probiotics ; Probiotics - chemistry ; Protein Science ; Republic of Korea ; Solid state fermentation ; Superoxide ; Yogurt</subject><ispartof>Probiotics and antimicrobial proteins, 2019-09, Vol.11 (3), p.801-812</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2018</rights><rights>Probiotics and Antimicrobial Proteins is a copyright of Springer, (2018). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c372t-18a7933cb1499040b47ed7a8835861a8aa1f567f781cac359331ead27888d5723</citedby><cites>FETCH-LOGICAL-c372t-18a7933cb1499040b47ed7a8835861a8aa1f567f781cac359331ead27888d5723</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s12602-018-9447-2$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s12602-018-9447-2$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30030782$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Niu, Kai-Min</creatorcontrib><creatorcontrib>Kothari, Damini</creatorcontrib><creatorcontrib>Cho, Sang-Buem</creatorcontrib><creatorcontrib>Han, Sung-Gu</creatorcontrib><creatorcontrib>Song, In-Geun</creatorcontrib><creatorcontrib>Kim, Sam-Churl</creatorcontrib><creatorcontrib>Kim, Soo-Ki</creatorcontrib><title>Exploring the Probiotic and Compound Feed Fermentative Applications of Lactobacillus plantarum SK1305 Isolated from Korean Green Chili Pickled Pepper</title><title>Probiotics and antimicrobial proteins</title><addtitle>Probiotics & Antimicro. Prot</addtitle><addtitle>Probiotics Antimicrob Proteins</addtitle><description>Herein, we explore the probiotic potentials and soybean meal (SBM) compound feed fermentative applications of
Lactobacillus plantarum
SK1305 strain isolated previously from Korean green chili pickled pepper (gochu-jangajji). The isolate exhibited higher acid (pH 2.5) and bile tolerance (0.3%,
w
/
v
) up to 2 h and 4 h, respectively. The cell-free culture supernatant (CFCS) displayed a broad spectrum antibacterial activities against various pathogens, which may be ascribed to high lactic acid production (L-form, 86.8 ± 0.8 mM and D-form, 44.8 ± 0.2 mM). Further, the strain displayed high cell-surface hydrophobicity (92.7 ± 1.0%), coupled with low auto-aggregation (23.6 ± 4.4%) but relatively higher co-aggregation properties with
C. perfringens
(49.6 ± 0.6%) as well as H
2
O
2
(1.0 mM) resistant property. Additionally, the isolate displayed significant DPPH free radical scavenging activity (55.2 ± 0.6%) and superoxide reducing ability in MAC-T cells. Considering safety, the isolate has no transmissible antibiotic resistant genes and harmful enzymes as well as non-hemolytic activities. Ushered by these appreciable probiotic properties, the isolate was used for solid state fermentation (SSF) of SBM compound feed. Notably, we observed a higher strain adaptability (> 10
10
CFU/g) following the production of L- (> 6.0 ± 0.0 mM) and D-form (> 5.2 ± 0.3 mM) lactic acid during fermentation for 8 h. The methanolic extracts of fermented feed displayed high antibacterial and antioxidant activities, affirming the potential functional activities of fermented compound feeds. Therefore,
L. plantarum
SK1305 may act as a worthy inoculum toward fermentation of feed with enhanced nutritional properties.</description><subject>Acid production</subject><subject>Adaptability</subject><subject>Anti-Bacterial Agents - pharmacology</subject><subject>Antibiotic resistance</subject><subject>Antioxidants</subject><subject>Applied Microbiology</subject><subject>Bile</subject><subject>Capsicum - metabolism</subject><subject>Capsicum - microbiology</subject><subject>Cell culture</subject><subject>Cell surface</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Feeds</subject><subject>Fermentation</subject><subject>Fermented food</subject><subject>Fermented Foods and Beverages - microbiology</subject><subject>Hydrogen peroxide</subject><subject>Hydrophobic and Hydrophilic Interactions</subject><subject>Hydrophobicity</subject><subject>Immunological tolerance</subject><subject>Inoculum</subject><subject>Lactic acid</subject><subject>Lactobacillus plantarum</subject><subject>Lactobacillus plantarum - chemistry</subject><subject>Lactobacillus plantarum - drug effects</subject><subject>Lactobacillus plantarum - genetics</subject><subject>Lactobacillus plantarum - metabolism</subject><subject>Lymphocytes T</subject><subject>Microbiology</subject><subject>Nutrition</subject><subject>Probiotics</subject><subject>Probiotics - chemistry</subject><subject>Protein Science</subject><subject>Republic of Korea</subject><subject>Solid state fermentation</subject><subject>Superoxide</subject><subject>Yogurt</subject><issn>1867-1306</issn><issn>1867-1314</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp1kcFqFTEUhoMotlYfwI0E3LgZPUlmJpllubS19IIX1HXIZM7Y1MwkJjOiD-L7muHWCoKb5EC-_OeHj5CXDN4yAPkuM94Cr4CpqqtrWfFH5JSpVlZMsPrxwwztCXmW8x1A2woOT8mJABAgFT8lvy5-RB-Sm7_Q5RbpIYXehcVZauaB7sIUw1qGS8TtSBPOi1ncd6TnMXpnyxzmTMNI98YuoTfWeb9mGr0pYFon-vGm7G_odQ7eLCVkTGGiNyGhmelVQpzp7tZ5Rw_OfvXl_YAxYnpOnozGZ3xxf5-Rz5cXn3bvq_2Hq-vd-b6yQvKlYsrITgjbs7rroIa-ljhIo5RoVMuMMoaNTStHqZg1VjSFZWgGLpVSQyO5OCNvjrkxhW8r5kVPLlv0pT6GNWsOUgheM2gL-vof9C6saS7tNOdStA00XVcodqRsCjknHHVMbjLpp2agN2f66EwXZ3pzprcSr-6T137C4eHHH0kF4Ecgx00Upr-r_5_6G8nKoSg</recordid><startdate>20190901</startdate><enddate>20190901</enddate><creator>Niu, Kai-Min</creator><creator>Kothari, Damini</creator><creator>Cho, Sang-Buem</creator><creator>Han, Sung-Gu</creator><creator>Song, In-Geun</creator><creator>Kim, Sam-Churl</creator><creator>Kim, Soo-Ki</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FE</scope><scope>8FH</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M7P</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>7X8</scope></search><sort><creationdate>20190901</creationdate><title>Exploring the Probiotic and Compound Feed Fermentative Applications of Lactobacillus plantarum SK1305 Isolated from Korean Green Chili Pickled Pepper</title><author>Niu, Kai-Min ; Kothari, Damini ; Cho, Sang-Buem ; Han, Sung-Gu ; Song, In-Geun ; Kim, Sam-Churl ; Kim, Soo-Ki</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c372t-18a7933cb1499040b47ed7a8835861a8aa1f567f781cac359331ead27888d5723</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Acid production</topic><topic>Adaptability</topic><topic>Anti-Bacterial Agents - pharmacology</topic><topic>Antibiotic resistance</topic><topic>Antioxidants</topic><topic>Applied Microbiology</topic><topic>Bile</topic><topic>Capsicum - metabolism</topic><topic>Capsicum - microbiology</topic><topic>Cell culture</topic><topic>Cell surface</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Feeds</topic><topic>Fermentation</topic><topic>Fermented food</topic><topic>Fermented Foods and Beverages - microbiology</topic><topic>Hydrogen peroxide</topic><topic>Hydrophobic and Hydrophilic Interactions</topic><topic>Hydrophobicity</topic><topic>Immunological tolerance</topic><topic>Inoculum</topic><topic>Lactic acid</topic><topic>Lactobacillus plantarum</topic><topic>Lactobacillus plantarum - chemistry</topic><topic>Lactobacillus plantarum - drug effects</topic><topic>Lactobacillus plantarum - genetics</topic><topic>Lactobacillus plantarum - metabolism</topic><topic>Lymphocytes T</topic><topic>Microbiology</topic><topic>Nutrition</topic><topic>Probiotics</topic><topic>Probiotics - chemistry</topic><topic>Protein Science</topic><topic>Republic of Korea</topic><topic>Solid state fermentation</topic><topic>Superoxide</topic><topic>Yogurt</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Niu, Kai-Min</creatorcontrib><creatorcontrib>Kothari, Damini</creatorcontrib><creatorcontrib>Cho, Sang-Buem</creatorcontrib><creatorcontrib>Han, Sung-Gu</creatorcontrib><creatorcontrib>Song, In-Geun</creatorcontrib><creatorcontrib>Kim, Sam-Churl</creatorcontrib><creatorcontrib>Kim, Soo-Ki</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Biological Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>MEDLINE - Academic</collection><jtitle>Probiotics and antimicrobial proteins</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Niu, Kai-Min</au><au>Kothari, Damini</au><au>Cho, Sang-Buem</au><au>Han, Sung-Gu</au><au>Song, In-Geun</au><au>Kim, Sam-Churl</au><au>Kim, Soo-Ki</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Exploring the Probiotic and Compound Feed Fermentative Applications of Lactobacillus plantarum SK1305 Isolated from Korean Green Chili Pickled Pepper</atitle><jtitle>Probiotics and antimicrobial proteins</jtitle><stitle>Probiotics & Antimicro. Prot</stitle><addtitle>Probiotics Antimicrob Proteins</addtitle><date>2019-09-01</date><risdate>2019</risdate><volume>11</volume><issue>3</issue><spage>801</spage><epage>812</epage><pages>801-812</pages><issn>1867-1306</issn><eissn>1867-1314</eissn><abstract>Herein, we explore the probiotic potentials and soybean meal (SBM) compound feed fermentative applications of
Lactobacillus plantarum
SK1305 strain isolated previously from Korean green chili pickled pepper (gochu-jangajji). The isolate exhibited higher acid (pH 2.5) and bile tolerance (0.3%,
w
/
v
) up to 2 h and 4 h, respectively. The cell-free culture supernatant (CFCS) displayed a broad spectrum antibacterial activities against various pathogens, which may be ascribed to high lactic acid production (L-form, 86.8 ± 0.8 mM and D-form, 44.8 ± 0.2 mM). Further, the strain displayed high cell-surface hydrophobicity (92.7 ± 1.0%), coupled with low auto-aggregation (23.6 ± 4.4%) but relatively higher co-aggregation properties with
C. perfringens
(49.6 ± 0.6%) as well as H
2
O
2
(1.0 mM) resistant property. Additionally, the isolate displayed significant DPPH free radical scavenging activity (55.2 ± 0.6%) and superoxide reducing ability in MAC-T cells. Considering safety, the isolate has no transmissible antibiotic resistant genes and harmful enzymes as well as non-hemolytic activities. Ushered by these appreciable probiotic properties, the isolate was used for solid state fermentation (SSF) of SBM compound feed. Notably, we observed a higher strain adaptability (> 10
10
CFU/g) following the production of L- (> 6.0 ± 0.0 mM) and D-form (> 5.2 ± 0.3 mM) lactic acid during fermentation for 8 h. The methanolic extracts of fermented feed displayed high antibacterial and antioxidant activities, affirming the potential functional activities of fermented compound feeds. Therefore,
L. plantarum
SK1305 may act as a worthy inoculum toward fermentation of feed with enhanced nutritional properties.</abstract><cop>New York</cop><pub>Springer US</pub><pmid>30030782</pmid><doi>10.1007/s12602-018-9447-2</doi><tpages>12</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Probiotics and antimicrobial proteins, 2019-09, Vol.11 (3), p.801-812 |
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| language | eng |
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| source | MEDLINE; SpringerLink Journals - AutoHoldings |
| subjects | Acid production Adaptability Anti-Bacterial Agents - pharmacology Antibiotic resistance Antioxidants Applied Microbiology Bile Capsicum - metabolism Capsicum - microbiology Cell culture Cell surface Chemistry Chemistry and Materials Science Chemistry/Food Science Feeds Fermentation Fermented food Fermented Foods and Beverages - microbiology Hydrogen peroxide Hydrophobic and Hydrophilic Interactions Hydrophobicity Immunological tolerance Inoculum Lactic acid Lactobacillus plantarum Lactobacillus plantarum - chemistry Lactobacillus plantarum - drug effects Lactobacillus plantarum - genetics Lactobacillus plantarum - metabolism Lymphocytes T Microbiology Nutrition Probiotics Probiotics - chemistry Protein Science Republic of Korea Solid state fermentation Superoxide Yogurt |
| title | Exploring the Probiotic and Compound Feed Fermentative Applications of Lactobacillus plantarum SK1305 Isolated from Korean Green Chili Pickled Pepper |
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