scholarly journals Immune-stimulating Effect of Lactobacillus plantarum Ln1 Isolated from the Traditional Korean Fermented Food, Kimchi

2020 ◽  
Vol 30 (6) ◽  
pp. 926-929
Author(s):  
Hye Ji Jang ◽  
Hyung-Seok Yu ◽  
Na-Kyoung Lee ◽  
Hyun-Dong Paik
Keyword(s):  
Lactobacillus Plantarum ◽  
Fermented Food ◽  
Korean Fermented Food

Comparative Genomic Analysis of Lactobacillus plantarum GB-LP1 Isolated from Traditional Korean Fermented Food

2017 ◽  
Vol 27 (8) ◽  
pp. 1419-1427 ◽  
Author(s):  
Jihyun Yu ◽  
Sojin Ahn ◽  
Kwondo Kim ◽  
Kelsey Caetano-Anolles ◽  
Chanho Lee ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Genomic Analysis ◽  
Fermented Food ◽  
Comparative Genomic Analysis ◽  
Comparative Genomic ◽  
Korean Fermented Food

Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food

2020 ◽  
Vol 58 (5) ◽  
pp. 387-394 ◽  
Author(s):  
Young Joon Oh ◽  
Joon Yong Kim ◽  
Hee Eun Jo ◽  
Hyo Kyeong Park ◽  
Seul Ki Lim ◽  
...  
Keyword(s):  
Fermented Food ◽  
Korean Fermented Food

Screening of a high thrombolytic enzyme producing strain from traditional Korean fermented food

2008 ◽  
Vol 136 ◽  
pp. S59
Author(s):  
Jong-Hyun Kim ◽  
Kyoung-Hwa Choi ◽  
Jeong Hwan Kim ◽  
Young-Sun Song ◽  
Jaeho Cha
Keyword(s):  
Fermented Food ◽  
Korean Fermented Food

Antibacterial property of bacteriocin produced by Lactobacillus plantarum LD4 isolated from a fermented food

2016 ◽  
Vol 66 (4) ◽  
pp. 1431-1440 ◽  
Author(s):  
Vijay Kumar ◽  
Poonam Sheoran ◽  
Aabha Gupta ◽  
Jayaparkash Yadav ◽  
Santosh Kumar Tiwari
Keyword(s):  
Lactobacillus Plantarum ◽  
Antibacterial Property ◽  
Fermented Food

scholarly journals Effects of Sodium Chloride on Tyramine Production in a Fermented Food Model and its Inhibition by Tyrosine-degrading Lactobacillus plantarum JA-1199

2020 ◽  
Vol 74 (5) ◽  
pp. 391-397
Author(s):  
Janine Anderegg ◽  
Florentin Constancias ◽  
Leo Meile
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Chloride Concentration ◽  
Fermented Food ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Bacterial Strains ◽  
Safety Level

Tyramine is a health-adverse biogenic amine, which can accumulate in fermented foods like cheese by decarboxylation of the free amino acid tyrosine by either starter cultures or resident microbes such as lactic acid bacteria including Enterococcus spp., respectively. Our study aimed to show the effect of sodium chloride concentrations on tyramine production as well as to characterise bacterial strains as anti-tyramine biocontrol agents in a 2 mL micro-cheese fermentation model. The effect of sodium chloride on tyramine production was assayed with tyramine producing strains from eight different species or subspecies. Generally, an increase in sodium chloride concentration enhanced tyramine production, e.g. from 0% to 1.5% of sodium chloride resulted in an increase of tyramine of 870% with a Staphylococcus xylosus strain. In the biocontrol screening among lactic acid bacteria, a Lactobacillus plantarum JA-1199 strain was screened that could consume in successful competition with other resident bacteria tyrosine in the micro-cheese model as a source of energy gain. Thereby tyramine accumulation was reduced between 4% to 99%. The results of this study disclose a feasible strategy for decreasing tyramine concentration and increasing the safety level of fermented food. It is an example of development and application of bacterial isolates as starter or protective cultures in food, a biocontrol topic, which Oreste Ghisalba – in his project evaluation function of SNF and later on CTI – was promoting with great emphasis in our ETH Food Biotechnology research group.

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