Title |
Probiotic potential of novel Lactobacillus strains isolated from salted-fermented shrimp as antagonists for Vibrio parahaemolyticus |
Author |
Bao Le and Seung Hwan Yang* |
Address |
Department of Biotechnology, Chonnam National University, Yeosu 59626, Republic of Korea |
Bibliography |
Journal of Microbiology, 56(2),138–144, 2018,
|
DOI |
10.1007/s12275-018-7407-x
|
Key Words |
Lactobacillus, Vibrio, probiotic, salted shrimp |
Abstract |
Lactobacillus strains have been considered good candidates
as biological control agents for prevention or treatment of
plant and animal infections. One L. plantarum strain FB003
and three strains (FB011, FB081, and FB110) which closed
to L. sakei were isolated from fermented and salted shrimp
and their abilities in inhibiting growth of Vibrio parahaemolyticus
were characterized. These strains were selected as
potential probiotics based on their oro-gastro-intestinal resistance,
gut colonization, adhesion to Caco-2 cells, antimicrobial
activities, antibiotic resistance, and safety aspects.
Results of this study revealed that these isolates possessed high
aggregation activities against pathogens in host intestines.
Strain FB011 strain showed higher coaggregation and immunomodulatory
activity in the gastro-intestinal tract than
L. plantarum. These difference effects of Lactobacillus strains
provide valuable information about using them to prevent
Vibrio infections in the aquaculture industry. |