Characterization of Lactic Acid Bacteria (LAB) Isolated from Homemade Fermented Kimchi in Bangladesh

K. Begum, Khodijatul Kubra, Rabiul Aowal, Nushrat Jahan Ema
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Abstract

The purpose of this present study was to explore lactic acid bacteria (LAB) from homemade kimchi. Traditionally, kimchi was made in this study at home using fresh vegetables such as cabbage, carrots, radish, green onion leaf, red pepper, garlic, ginger, salt and rice flour, and fermented for seven days. LAB were isolated using selective media and identified by macroscopic and microscopic morphological analysis and short biochemical tests such as catalase, oxidase and Kliger's iron agar (KIA) test. Probiotic potential of LAB was investigated by acid, salt, temperature tolerance and sugar including glucose, fructose, sucrose, xylose and lactose fermentation test. Four distinct single colonies were isolated from four different kimchi preparations. All isolated bacteria were identified as lactic acid bacteria and found gram positive, non-spore forming, survive in both aerobic and anaerobic condition, catalase and oxidase negative. Isolated LAB survive in both highly acidic (pH 2) and alkaline (pH 8) medium, up to 4% NaCl concentrations and at temperatures ranging from 4°C to 55°C. The isolated LAB have also ability to ferment sugars. These findings reveal that isolated LAB found suitable to survive in the environment of human gastrointestinal tract and have probiotic potential. Bangladesh Pharmaceutical Journal 27(1): 103-109, 2024 (January)
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孟加拉国自制发酵泡菜中分离出的乳酸菌 (LAB) 的特征
本研究的目的是探索自制泡菜中的乳酸菌(LAB)。本研究采用传统方法,在家中用白菜、胡萝卜、萝卜、葱叶、红辣椒、大蒜、生姜、盐和米粉等新鲜蔬菜制作泡菜,并发酵七天。使用选择性培养基分离 LAB,并通过宏观和微观形态分析以及过氧化氢酶、氧化酶和 Kliger 铁琼脂(KIA)试验等短期生化试验进行鉴定。通过耐酸、耐盐、耐温和耐糖(包括葡萄糖、果糖、蔗糖、木糖和乳糖)发酵试验研究了 LAB 的益生潜力。从四种不同的泡菜制剂中分离出了四个不同的菌落。所有分离出的细菌都被鉴定为乳酸菌,且均为革兰氏阳性,无芽孢,在有氧和厌氧条件下均能存活,过氧化氢酶和氧化酶均为阴性。分离出的乳酸菌可在高酸性(pH 值为 2)和碱性(pH 值为 8)培养基中存活,NaCl 浓度最高可达 4%,温度范围为 4°C 至 55°C。分离出的酵母菌还具有发酵糖类的能力。这些研究结果表明,分离出的 LAB 适合在人类胃肠道环境中生存,并具有益生菌的潜力:孟加拉国制药杂志》27(1):103-109,2024 年(1 月
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