Probiotic Properties and Antioxidant Activities of <i>Pediococcus pentosaceus</i> SC28 and <i>Levilactobacillus brevis</i> KU15151 in Fermented Black Gamju

• Main Authors: Seo Jin Yang, Kee-Tae Kim, Tae Young Kim, Hyun-Dong Paik
• Format: Article
• Language: English
• Published: MDPI AG 2020-08-01
• Series: Foods
• Subjects: antioxidant activity; gamju; immune-enhancing activity; <i>Aspergillus awamori</i>; lactic acid bacteria; probiotics
• Online Access: https://www.mdpi.com/2304-8158/9/9/1154

Black gamju is Korean traditional beverage fermented with molds. The aim of this study was to assess the probiotic properties and antioxidant activities of novel <i>Pediococcus pentosaceus</i> SC28 and <i>Levilactobacillus brevis</i> KU15151 to develop black gamju with bioactive properties for health. Tolerance against artificial gastric juice and bile salts, adhesion ability on HT-29 cells of strains, and antibiotics susceptibility were evaluated as probiotics, and various enzyme productions were detected. The 2,2-diphenyl-1-picrylhydrazyl assay, 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonate, and β-carotene bleaching assay were used for antioxidant activity of samples. The tolerance of both strains to artificial gastric juice and bile salts (Oxgall) was more than 90%. Additionally, both strains did not produce β-glucuronidase and were resistant to gentamicin, kanamycin, streptomycin, and ciprofloxacin. After fermentation of black gamju with each strain, the number of viable lactic acid bacteria increased to 8.25–8.95 log colony forming unit/mL, but the pH value of fermented samples decreased more (to pH 3.33–3.41) than that of control (pH 4.37). <i>L. brevis</i> KU15151 showed higher adhesion activity to HT-29 cells and antioxidant effects than <i>P. pentosaceus</i> SC28 in three antioxidant assays.