Probiotic Properties of Lactobacillus Plantarum LRCC5193, a Plant‐Origin Lactic Acid Bacterium Isolated from Kimchi and Its Use in Chocolates

• Published in: Journal of food science Vol. 83; no. 11; pp. 2802 - 2811
• Main Authors: Lim, Jung‐hoon, Yoon, Seok‐min, Tan, Pei‐Lei, Yang, Siyoung, Kim, Sae‐hun, Park, Hyun‐jin
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.11.2018
• Subjects: acid tolerance; Acids; Adhesion; ambient temperature; artificial digestive juice; Bacteria; Bacterial Adhesion; bile acids; Bile Acids and Salts - metabolism; Caco-2 Cells; Chocolate; Chocolate - analysis; Chocolate - microbiology; Data processing; Environmental stress; Epithelial cells; Epithelial Cells - cytology; Epithelial Cells - microbiology; Fermented Foods - microbiology; Food Handling; Food Microbiology; freeze drying; Gastric Juice; Gastrointestinal system; Gastrointestinal tract; heat; human cell lines; Humans; Incubation; intestinal mucosa; Intestine; Intestines - cytology; Intestines - microbiology; Juices; Kimchi; Lactic acid; Lactic acid bacteria; Lactobacillales - physiology; Lactobacillus plantarum; Lactobacillus plantarum - isolation & purification; Lactobacillus plantarum - physiology; Pancreatin; Pepsin; Probiotics; probiotics stability; Stability; Stomach; storage temperature; Survivability; Survival; survival rate; Trypsin; Yogurt; Lactobacillus plantarum; artificial digestive juice; probiotics stability; chocolate; probiotics

This study involves an investigation of the probiotic properties of lactic acid bacteria isolated from Kimchi, and their potential applications in chocolate. Lactobacillus plantarum—LRCC5193 (LP‐LRCC5193) demonstrated a significantly higher degree of heat, acid, and bile acid tolerance compared to o...