Isolation of Weissella strains as potent probiotics to improve antioxidant activity of salted squid by fermentation | Zendy

Bao Le | Zendy; Seung Hwan Yang | Zendy

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Isolation of Weissella strains as potent probiotics to improve antioxidant activity of salted squid by fermentation

Author(s) -

Bao Le,

Seung Hwan Yang

Publication year - 2018

Publication title -

journal of applied biological chemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.229

H-Index - 18

eISSN - 2234-7941

pISSN - 1976-0442

DOI - 10.3839/jabc.2018.014

Subject(s) - weissella , probiotic , fermentation , food science , chemistry , lactic acid , squid , antioxidant , mucin , bacteria , microbiology and biotechnology , biochemistry , biology , lactobacillus , leuconostoc , fishery , genetics

The aim of this study was to enhance the antioxidant activity of salted squid by inoculation of two Weissella spp. strains (W. cibaria FB-069 and W. viridescens FB-077) isolated from traditional Korea salted squid. The safety and probiotic potential characteristics of these two strains were evaluated. The safety of these strains was analyzed based on hemolytic activity, mucin degradation, biogenic amino production, and resistance to antibiotics. These lactic acid bacteria showed probiotic potential, including resistance to gastrointestinal tract conditions, adhesion to Caco-2 cells, and aggregation. The low-salted squid fermented with Weissella strains had consistently higher antioxidant activity through changing their amino acid profiles. Therefore, W. cibaria FB-069 and W. viridescens FB-077 might be good candidates for fermentation of salted squid to develop functional food with enhanced health benefits.

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